The invitation was extended, those wishing to join Marg and Hector at Lahori Badsha (140 Cheetham Hill Rd, Manchester, England M8 8PZ) should meet in the lobby for 13.00. To share a kilo of Fresh Lamb Karahi (£25.00) requires multiples of two or three. We were seven: two kilos – not enough – three kilos – too much. Marg would make the formula simpler by opting for Lamb Chops (£8.50), an opperchancity to have five to herself.
Dr. Stan and Marg set off on foot whilst Hector sorted an Uber for five. The advance party arrived at Lahori Badsha at 13.10. Mein Host and Chef: Nasar Ullah Khan Raja – to give him his Sunday name, recognised the Hector.
Only one large table was free, we spread out and waited a considerably long time for the table to be wiped. If there is a fundamental criticism to be made at Lahori Badsha, it’s about the slow service out front, cutlery for example, was very much an afterthought. When Marg and Dr. Stan arrived they were given menus, the rest of us had to twiddle our thumbs.
*
In time, the Hector got to work.
Two kilos, four Naan (£1.00) and Lamb Chops. Some dared to question the Bread order. Knowing what comes, this should be enough. With no Keema Naan on offer, Clive accepted the flow. Water was also ordered, the first of two – two litre bottles – (£3.00) was presented, sneaky. A jug or two would have sufficed.
We were seven, however, eight plates and glasses were brought to the table. Salad (£2.50) and Raita (£2.00) followed, but not the means of dispensing. The Lamb Chops then arrived leaving Marg to go in search of cutlery. By the time the Salad reached my end of the table the Karahi was ready to be served.
Fresh Lamb Karahi in Lahori Style
The first kilo was placed between Hector, Steve and Maggie. There was that brief moment when we looked at it and wondered, is this actually two kilos? This was a lot of Meat. The second kilo and the Naans, some halved, were placed at the far end of the table. Dr. Stan would be sharing with Clive and Howard. Chef monitored the proceedings. I wonder how often he has had to prepare two kilos simultaneously.
Ladies first, and so Maggie was first to be in raptures, but only after she went through the ritual of fearing all might be too Spicy. As if. This was Maggie’s first ever Manchester Curry, what a place to start.
With Naan, Salad and Karahi arranged on the plate, it was time for Hector to get stuck in.
Wow!
This was only the third time I have mustered enough people to justify the kilo at Lahori Badsha . After today, I believe there should be no problem with numbers. Lahori Karahi, the – King of Curry, today’s was truly spectacular.
The Meat was astonishing, apart from my final rogue piece, it was melt in the mouth. The Flavours from the pale, Peppery Masala flooded the palate. What a texture. Tomato-based one assumes, it was difficult to tell. The occasional Tomato skin was visible, but the telltale seeds were not prominent. As always, the Hector was mesmerised, how do they make this? The texture can be replicated, but this depth of Flavour?
Having taken a decent portion, it was back for more. Steve and Hector ensured the karahi was wiped clean. Not much attention was being paid to the action at the other end of the table, too far to tell if Dr. Stan was uttering his usual – Mmmm.
In our trio Steve stopped eating first. Maggie was right there at the end for the final spoonful. Three sharing was ideal, two would have been excessive.
Maggie had avoided the sliced Bullet Chillies, she therefore had no issue with the Spice Level. The Seasoning was spot on, not intrusive at all. I apologised for bringing my friends here and putting them through this ordeal. I was forgiven.
Steve concurred, this was the best Lahori Karahi we have experienced at Lahori Badsha .
In the course of the day, quotes were secured:
Steve – succulent meat, wonderfully spiced, no complaints.
Maggie – amazing meat, too many green things, I gave them to you. Half a Naan was plenty, the Salad was adequate, plenty of flavour.
Clive – lovely, tender meat. Spot on spicing. Lovely consistency of the juice, could not be called soupy by any means. Could be a bit more imaginative with the Naans.
Yes, Clive could have eaten a whole Keema Naan today.
Dr. Stan – a really good Curry, good selection of spices, very rich, and the meat was tender. Yes, I liked it.
Howard was as eloquent, as ever:
It was evident from the very first taste that this was an excellent Curry. The sauce had flavour and a perfect spice level. The lamb, for the most part, was soft and elicited its own superb flavour.
This was not the end of Howard’s decree, the Hector had been duped.
Lamb Chops
Reasonably well-fired – was Marg’s verdict. A lot of Meat on the Chops, tasty.
With the Salad and Raita, Marg had quite a plateful. The fifth Chop was on offer, but the Hector had no room. I encouraged Marg to have the fifth, the only chance she might ever have. Little did the Hector know, but sleight of hand was at work.
Howard had the fifth Lamb Chop!
The bone was even returned to Marg’s plate to maintain the illusion.
The Lamb Chop had its own separate, but distinct flavour and was an excellent addition to the main act – remarked, my friend…
The Bill
£68.50 There was no charge for the Salad and Raita which made the £6.00 for water bearable. We agreed £12.00 a head for those who had Karahi, and paid individually in a combination of cash and card.
The Aftermath
Whilst the payment was being sorted, Chef produced his phone. Hector’s profile on a certain social medium was displayed. We are friends.
As we departed, Marg drew my attention to the gas stove where the pressure cookers were performing.
We had devoured their afternoon quota of Lamb, time to cook more.
How long is a – Whistle?
The Company – are mob-handed in Manchester this week. Whilst many will head to 
The usual? – asked Rizwan. This was confirmed, plus Keema Peas (£6.50) and a Chapatti (£1.00) for Marg. Marg’s – usual. Both the Karahi Lamb (£6.50) and the Rice (£2.00) have gone up by 50p since my visit last month. 
The naked Curry had to be dressed. 
When Rice is ordered at 
This was a classic Keema Mutter, no sign of peripheral Oil, and no Masala per se. 
On another visit to our table, Rizwan mentioned a recent article in the Manchester Evening News. The author knew of and had evidently visited all the Northern Quarter Curry Cafes except 
Lalaa is always happy to pose for a photo. I can now reveal that he is in fact – le Chef! Meanwhile, Marg spotted a chap with a proper camera and assumed he was another Blogger. Apparently not, but the Calling Card was handed over anyway.
Another Summertime Saturday in Glasgow, The Glorious Twelfth as it happens. Fear not, the Hector is not off to grab a brace of Grouse, however, if someone knows anywhere in this city serving Baterai/Quail without advance notice, do let me know. Maybe Wednesday, next week in Manchester? 
At 13.50, across the river, Hector found himself once again in Allison Street. As spotted at the start of the week, what was: 
Ready Curry was on display, one stood out (below right). I took this to be their Chicken Curry (£5.00) as advertised on the board. With a presumably Yogurt-rich Masala, this almost looked tempting, OK a fallback, last resort even, if my intended Dish was not yet available. 
I found a menu on the counter, the glorious Namkeen Karahi (£30.00) was only available by the kilo. Marg had nearly joined me today, but knowing what awaits next week, decided otherwise. I shall let her down gently. A half kilo of Lamb Charsi Karahi (£15.00) was what was in mind upon arrival. There was no premium for ordering the ordering the half kilo, customer friendly. 
My choice of seat was to hopefully engage the chaps working and establish how this Shinwari has come about after the demise of the once nearby 
Ten minutes after placing my Order, a young chap brought out the Karahi and Naan, then quickly presented an extra plate for the bones, plus a bottle of chilled water with accompanying glass and napkins. How he got all this on the table in seemingly an instant, did impress. A disturbingly quick Karahi, but if the kitchen is set up to produce this regularly, so be it. It doesn’t take that long 
Sliced in two, the Naan was huge given the price. The Tandoor was within sight of where I sat, but with perforations, the Bread had not been allowed to rise. 
The portion looked to be substantial, but still very much – a portion. How the half kilo is measured has never been defined. The Ginger Strips on top were plentiful, a sprinkling of Coriander sat beneath. The watery residue I have come to associate with – Charsi – was collecting around the edges. The Masala was the distinctive, Tomato based, yet there was not the abundance associated with – Charsi. Not a trace of – pink. 
Around the half way mark, judging by the array of bones on the adjacent plate, I had to re-evaluate my strategy. This – portion – was certainly the half kilo. The Bread was abandoned, I had managed but a third of the Naan. 
not the guy whom I met today. Another case for Hector Holmes who notes that 
With Hector free from kitchen duties this Sunday afternoon, ah well, why not? 
At 13.35, some ladies were queuing for Takeaway, four chaps were sitting in the dining area, awaiting their Order. I stood at the entrance to the dining area waiting to be served. Around six trays of ready-Curry were lined up in the display counter. Aloo Gobi was already in mind, but the words Lamb on-the-bone proved to be seductive. The Chicken Rice would accompany, in effect, two main courses. As ever prices cannot be quoted, is there a board which I keep missing, a menu even? 
Cutlery, napkins and Raita were brought in a flash. My fellow diners appeared to be having Kebap based food. 
The Chicken Rice, a Biryani in effect, came with a Salad garnish. Raita was duly applied, the remainder would be useful if I ended up with Dry Rice. There was a powerful aromatic sense of Spice emanating from the Rice. The two pieces of Chicken, also on-the-bone, would be little more than a distraction. 
The two comparatively huge lumps of Potato gave it away, this was way more than Lamb on-the-bone. I counted the Meat into double figures as I arranged the pieces over the Rice. I retained some of the Shorva for later, Coriander stems were visible here.
Starting with the Rice, there was a big Clove presence. Aromatic indeed, this was Spicy Rice. The Lamb was suitably soft, and having sat in the Spicy Shorva had absorbed its Flavour. This was Desi Cuisine, and why the Hector favours these modest venues over Mainstream Restaurants. Curry Cafes are also more affordable for the frequent diner. 
Imran Khan is in gaol, Donald Trump is not. Meanwhile in Glasgow, the city centre streets are blocked to traffic due to an ongoing international cycling event. With angry skies, Hector’s personal rain cloud looked as menacing as ever. Still no sign of summer, but the un-seasonal, cool temperatures suit the cyclists. 
The shutters were raised. Moiz got to work, standing in the spot where 
It took Moiz twenty five minutes to produce the Karahi and Chapatti. The Wholemeal Chapatti was a welcomed sight, having seen some strange interpretations on my recent travels. A sensible size and with appropriate girth, this would do the job.
No Ginger Strips or sliced Chillies on top today, just a sprinkling of Coriander. The ratio of Masala to Meat was such that here was – Dry – as I am happy to define it. The peripheral Oil was minimal. 
To provide variation, I arranged the Salad remnants on the side of the karahi, Diversity of Texture, I was loving this. If this standard can be maintained, then 
What is becoming the ritual presentation of Green Tea was hailed, and the news given that Moiz had Sparkling Water in his car. Then – The Big News. 
Never mind summer, can we have our city back?
Tonight’s Beef Stroganoff was cancelled when Marg announced that she would be fed elsewhere. Having hardly cooked in recent weeks, the Hector felt the need to get back into the kitchen. There would be Curry-Heute!
A modest slice of Frying Steak was meant to complement a larger slice of Rump, however the latter stayed in the freezer. Leftover Roast Potato, and Hector’s favourite – 
The Oil quickly separated in the karahi, not so attractive if having Bread, today was Rice. The Rice absorbed the Oil, end of. 
With the Meat cut small into double figures, there was enough in theory, but the remaining portion should surely have half, so maybe not. The Steak had cooked perfectly, the thirty minutes plus in the Masala had done enough. I like Mushrooms in Curry, so leaving them in lumps always pleases. The Potatoes were simply 
Apart from the Whole Spice, the plate was cleared. Another lesson learned this evening: the clearing of the plate was only managed because I sat at the dining table. When eating from a tray, the appetite quickly wanes. 
In the pages of Curry-Heute, 
rule. A new Crawley Curry House was suggested, but being a Monday, it was closed. Two nights ago Clive had marched me to witness another new venue – Dosa Club – whose grand opening is imminent. But surely this is an offshoot of the 
My Hosts were unaware of this Sri Lankan / South Indian addition to their quota of local Curry Houses. Being two minutes from our then locus added to the attraction. 
We entered Dosa Plazza at 20.00, not quite a restaurant per se, but more pukka than a Curry Cafe. It has been many years since
Chettinadu Mutton Curry (£9.00) was on the menu. I had to ask if this was – Soupy – or served with a Thick Masala. A Curry Sauce – was the reply. At least now I knew what to expect. Is there only one Curry House on the planet which serves a 
Maggie continued her Curry House ritual and chose Mutton Biryani (£9.50). Marg firstly announced Butter Chicken Masala (£8.50) then switched to Sri Lankan Mutton (£8.50) which she may have had at source. Why did we not record every meal in Sri Lanka back in 2003, as we did in 
Sat at a table along the right hand wall, at 20.38, we were invited to move to a larger table opposite given the quantity of food we had ordered. A different perspective, and let’s note the trivia: the jugs of tap water are the same as used at 
Initially I counted eight pieces of Meat, but this was revised upwards as the four forks returned for more. This was Dry Mutton encrusted with Spice and Herbs, reminiscent of the
The wait for the Mains was not long, we had been in situ for an appropriate length of time. 
Was Chappati spelled such to differentiate from – Chapatti? These were small, and bore little resemblance to anything encountered in sixty years of Curry eating. The density was remarked upon, far from the light, fluffy, floury, genre served anywhere else. And we had four of them. Hector has cooked better, and Hector cannot cook a Chapatti worth presenting. Three were eaten.
At £2.00, the cheapest Malabar Parotta encountered, but they are a rarity. As is the custom they come in this uniform size. 
Topped with a whole, hard-boiled Egg, the Rice was almost overflowing from the bowl. I managed to secure a photo of the decanted Biryani, enough Meat?
I did not spot the arrival of two pots, Yoghurt in one 
I have seen many an attempt at Karahi, and sadly, this is another. In what way on this planet was this a – Karahi? 
Yes we have – Soup – in the way that 
Onion Seeds and Curry Leaves were in the mix, although not visible, I’m sure I was getting Cloves in there too. The Meat was super-soft, well cooked Mutton, which had absorbed the Spices and was therefore giving back the Flavours. 
This was a Curry for eating with Rice, dipping the Parotta was risky business. Ah well, home tomorrow, a white t-shirt wash awaits. 
There’s more. As Marg was managing her Chapattis and minimal Rice, she decided she had too much Masala, this was coming Hector’s way. I drew a line across my plate of Meat and Rice, Marg’s Masala would form part three of my meal.
Yet another Soupy Curry, but a darker brown, – onion masala – was the given description. Marg pulled out a Dried Red Chilli, aha, the missing link! These I associate most with South Indian Curry, from here comes the telltale – Smokiness. It was a home-ground Garam Masala rich in Dried Red Chillies that got me through Lockdown. 
And so I cleared my plate featuring the Sri Lankan Masala. This was decidedly more potent than the Chettinad, just how much pleasure can a Hector have? 
After the outstanding 
Lord Clive and Lady Maggie of 
The business end of the menu offered a choice of Peshwari Lamb (£33.50) or Charsi Lamb (£33.50). On the assumption that nothing Afghani would match my recent 
From my vantage point I could see the main Chef work his magic at a huge karahi/wok. Whatever – Curry – he was working on was always topped up with a Masala from another karahi – The Big Pot. Given the size of the operation this must have been a necessity. This was Karahi Gosht on an industrial scale, remote from my usual Curry Cafes. 
The definite kilo of Karahi was topped with the customary Ginger Strips, sliced Bullet Chillies and a sprinkling of Coriander. The Masala was blended and so resembled nothing I associate with the Masala Mash that usually accompanies a Karahi. I shall stop short of – Shorva – but this was a – Soupy Karahi. Farewell to the pristine, white t-shirt. 
Clive was ahead of me in declaring the Meat to be Tender. The Lamb fell off the bone with minimal effort, importantly, this Meat was a – giver – of Spice/Flavour. And, for two, there was lots of it, three helpings. 
The Masala had a wonderfully rich Flavour, familiar, a blend of Spices I can never achieve, but – Mace – is now known. Will this dramatically alter Hector’s cooking? All Karahi recipes known to Hector include some Yoghurt added towards the end of cooking, today’s Masala was decidedly more – Creamy. Such was the lack of viscosity, I was tempted to note – Mainstream – but didn’t. Now it is written. 
The Spice Level built slowly, the Bullet Chillies adding their charm. The Seasoning was commendable, but nobody was shouting – 
With a Thick Masala, fibre rich in Meat pulp, this was more recognisable as – Karahi. 
The darker brown suggested less Yoghurt. Quite a portion, I was impressed that Maggie took care of this with comparable ease (no Starter, she’s learning). The Butter Naan did beat us both. A forkful of Masala came my way. If anything this was more powerfully Flavoured, more Seasoned, more Karahi-like. 
September 2022, when Hector last had a day in 
So why was Hector dining at Spoonful of India (Rue Sainte-Catherine 22, 1000 Brussel Belgium), when the easy choice was to return once more to 
The charming young waitress greeted and let me choose a small table some way into the long, and correspondingly narrow, premises. Hector was not going to be window dressing today. The Order was relayed having checked that Rice was not inclusive. Was that a Spice Level warning I was being given? 
At 14.05 there was a – Ding! – in the kitchen, not quite a World Record then. The Curry sat on the same plate as the Malabar Parota. I removed the Curry so as to see the Parota in all its glory. Served whole, as thankfully they always are, this was easily the largest Parota served to Hector yet. It was not the customary – white – but was close to the real deal. Soft and flaky, with lovely burnt bits, and the telltale spiral, this was a worthy Paratha. I would manage all, and not have to eke it out. 
Dry – this was not, so by definition, one has to challenge the efficacy. The Masala was certainly thick, and the pulped Meat added to this. I could not count the pieces of Lamb at the start as I was not going to needlessly decant to the plate. Plenty of Meat, this was going to be a filling meal.
Most of the Lamb was super-soft, one could have sucked as an alternative to chewing. The combination of Sukkha and Parota is tried and tested, they work brilliantly together. As an alternative to the oft reviewed Karahi Gosht this is certainly worth a try. And when in 
