I thought you were abroad – was the greeting from Rizwan, Mein Host at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) when I entered with Marg at a somewhat late 16.20.
No, we’re down to see IQ in Bury tomorrow night.
Rizwan had never heard of IQ. To date there are three reviews of Bury gigs on Curry-Heute – Prog Rock – Concert Reviews – but none have been on a day when I have been to Kabana, so no association then. Perhaps they were on Saturdays when Kabana used to be closed? Tomorrow we’ll change that, and also from tomorrow, international travel becomes a whole lot easier with the needless testing being dropped. When the transport minister declared testing to travel to be a waste of time weeks ago, why didn’t he scrap it back then?
Tomorrow, we plan to meet up with Martin for Curry. Karahi Lamb was therefore not Hector’s choice today, instead it was Keema Peas (£5.30) with a Chapatti (£0.80). Unsurprisingly, Marg opted for the same.
Don’t give me too much – was Marg’s plea. As a compromise, Rizwan said he would – put it on his. He also suggested that he add some of the Masala from the Lamb to give it a kick. Marg would have the Keema Peas as served normally.
We took our spot at the fat man’s table. Despite being close to closing time, there were ten other diners present. It makes me wonder why Kabana closes at 17.00.
The Order was brought to the table accompanied by the three pots of foliage. As usual, Hector went to town, Marg showed self restraint.
I saw a chap have two Naans with his Curry. How anyone could eat all that Bread still puzzles. Anyway, the Naan looked wonderful, risen, light and fluffy. I was wishing I had ordered a Naan, but when I started on my Chapatti I was gobsmacked. It has been a while since I’ve had a Kabana (Northern Quarter) Chapatti. Wholemeal, risen, despite the perforations which are ubiquitous in Manchester Bread, this Chapatti was the lightest, freshest, fluffiest I have ever had. Every morsel was eaten. I believe I managed to take a photo of the Bread Chef as I departed.
Keema Peas
The standard, before the addition of moderate foliage.
Keema Peas a la Rizwan
Smothered in Masala, this of course would change the nature of the Curry. Normally the driest of Curry, this made my Keema Peas quite moist. The aim was – to give a kick.
Along with the added Green Chillies, this goal was certainly achieved. The Seasoning was there. The Coriander added a further blast of Flavour, the diced Ginger added a crunch also. We both noted how fine the Keema had been ground, quite a difference from British Mince.
Good as this Curry was, it wasn’t Karahi Lamb, on-the-bone. Tomorrow.
Marg was finished long before me such was the imbalance in the portion size. Her verdict:
Finely minced lamb, with a lovely, fluffy, hot Chapatti. A small kick, and a very moreish dish.
Marg could have had more, simply by not asking for less.
As we finished, the last customer of the day took a seat diagonally opposite. He then stood up and approached us. We had seen each other before, today it was time for introductions. Des was having Desi Curry, Chicken Tikka with Masala from the another pot. The foliage was brought to his table also.
Des follows Curry-Heute and so was finally glad to engage. He mentioned Sheffield becoming a bit of a Curry Desert since the closing of Lahori Dhera. I was able to inform him that the premises have become Wicker Kebabish, a worthy successor. There’s also Apna Style.
I asked if he knew anything about Manchester’s Dera which may have closed. Alas, not. Somebody, somewhere, must know what has happened there.
Des is visiting Glasgow soon. Sadly his company may not be ready for the outstanding Curry Cafes such as Yadgar and Karahi Palace. I have suggested The Village “Curry House” followed by ale at the State Bar. The Village Desi Kourma (spicy) should suit his palate. Our paths may well cross again.
The Bill
£12.20 For two.
The Aftermath
The recent visit to the other Kabana (Cheetham Hill) was discussed with Rizwan. The significant difference between Quail and Chicken was highlighted. I expressed my appreciation of the quality Masala which accompanied. However, his brother’s Karahi Lamb does not match that served here in the Northern Quarter.
Today, I did not have Karahi Lamb. Tomorrow I shall, and go and see IQ.
What could possibly follow that?
The Village “Curry House”
Once upon a time, I was offered Palak Gosht in the Lunch Menu. The simplicity of the current list leaves Lamb Curry as the only Hector Curry option. If other variants are possible, why not make this clear? I did take the – on-the-bone – option at an extra £1.50. A pint glass of chilled tap water was secured. 
Three large pieces of a Red Pakora were accompanied by Salad nibbles and a Chilli Dip. Sesame Seeds were to the fore in addition to the – 
of Vegetable and Chicken-somewhere, giving an astonishing depth of Flavour. The Spice was significant and further enhanced by the Chilli Dip. Three pieces, already I was wishing I had six. The third piece had a visible piece of Chicken, but was still surrounded by the tasty, crusty coating. Excellent, and the Sesame Seeds were a wonderful addition. The next time I make Pakora, I shall dip the Mash in Sesame Seeds. 
Two simple words – Lamb Curry – not Hector’s usual go to selection. The Sucky Bones were a welcome sight, quality Meat. The Spice Level was adequate, the palate was already tingling after the Starter. Seasoning was not an issue, yet the hoped for – 
With about six decent sized pieces of Meat, four on-the-bone, there was just enough to make this a meal. I was left with the feeling that for 35p more, I could have had a full-on portion of Karahi Lamb, with a Chapatti, a few metres along the road at Karahi Palace. 
Lahori Chaska (571 Cathcart Rd., Glasgow G42 8SG), an addition to Glasgow’s Southside Curry Cafes, and as the name of the venue suggests, Desi Cuisine is to the fore. Mein Host would tell me they have been established for a year. Limits to movement during Covid and their former rest days, combined to make it so long for Hector to investigate. Lahori Chaska presently operates seven days a week with a noon opening time. At weekends they open at 10.00 to serve Haleem/Paya/Nehari for those who can face these – delicacies – that early in the day. I will not be rushing across the river for these any time soon. 
I was led to the dining room and invited to take the table at the rear. Having spotted nobody else on the premises, I had to ask:
The laminated menu was on the table. Having seen a large karahi in another source, I was hoping to share the kilo of a Desi Karahi. Alas, this was not on the menu. Instead, a choice of two: Lahori Lamb Karahi and Lahori Charsi Karahi. 
At £17.99 a portion, appreciably more than the Chicken (£10.99), the half kilo was assumed, and soon verified. To my knowledge, £35.98 is the most expensive kilo of Karahi Gosht in the city, surpassing 
Plain Paratha (£1.99) and cans of Mango Rubicon (£1.49) completed the Order. It was 15.40, as Michael said, hopefully the meal would not come too quickly. It was 16.05 when the food was served. In the meantime, another chap had taken a seat and ordered Soup and a Curry whose style I could not establish. 
When not in in Blighty, Michael can oft be found in Turkey. I asked for an update about their Cuisine. Surely they have more than the ubiquitous – Grill – which sadly is taking over in 
The Wholemeal Paratha were huge. Layered, flaky and featured – the spiral. A bit greasy initially, the butteriness calmed down. Close to being the Perfect Paratha, the volume would become an issue around the halfway point. This Paratha was too good not to eat. 
Lahori Lamb Karahi
Let the size of the karahi not mislead. This karahi was filled with Meat and an appropriate quantity of Masala. There was relief when my fork hit a bone. I would manage all that lay before me. 
Despite not having introduced Curry-Heute, I took the opperchancity to ask for a photo of Chef.
Michael was first finished, his karahi wiped clean, his words:
Later, as we headed west, Michael qualified his statement. This was in comparison to Mainstream Curry, Madras, Vindaloo, etc. 
The window had a flashing advert: 
One currently chooses to go to 
Marg had her customary – I’m not having Curry – thoughts as we drove across the river. Pakora and Samosas would be her usual fallback. I reminded Marg of the wonderful 
I was finishing my last bits when the Curry arrived. The wholemeal Chapatti seemed unusually huge. I could easily have foregone this, but traditions have to be sustained.
With a liberal Topping of Coriander, the Lamb, cooked on-the-bone, sat in the Masala Mash. This Mash was decidedly different from the Masala which accompanies the Goshat Karahi. Prominent in the Mash were strips of what, at first glance, appeared to be Onion, but no, there were signs of the green skin. This was the abundant Karela. An acquired taste, not for everyone, anticipation was all.
The volume of Potato stood out. On cooking Aubergine in this manner, it must turn to mush, which itself becomes part of the Minimal Masala. Not necessarily the most visually appealing of Dishes, I wonder how many come to 
Shkoor believed that this was my first serving of this comparatively rare Curry. However, on consulting a well known and reliable Curry Blog, it was revealed that Hector and Marg had previously enjoyed this 
Shkoor was going out for supplies.
The Peshwari Tea arrived at the very end. 
Will be there tomorrow – was the reply. I went on to establish that Chef Rashid was on duty and all was well. Archie sent me a photo of his meal – Karahi Lamb – (£9.00). Who takes a photo of their dinner and sends it to a friend? How jejune!
Arriving at 15.20, Ayaz, Mein Host, was in Rashid’s spot, he would be Chef for the day. Shery was front of house as has become the norm, he calls everyone – Boss. On taking the seat adjacent to that which Archie occupied yesterday, Shery came over to take the Order. I decided to keep things simple and have my usual Chapatti (£0.80) as accompaniment, though leaving half a Naan had gone through my mind on the journey here. A jug of tap water was brought to the table. What was this strange vessel, containing a white powder, sat before me?
Karahi Lamb
Still sizzling in the black karahi, I knew care would have to be taken. Hot food is what I seek, it can only cool. Tepid food never warms. The wholemeal Chapatti was just what I needed, enough to act as conveyor of Meat and Masala, I would eat all but a scrap.
Having posted 
Scotrail have put up their prices, today’s Super Off-Peak, still under £7.00, makes a trip through to Edinburgh seriously attractive. How do they get away with charging £27.60 otherwise? Anyway, taking advantage of the cheap middle of the day price, I arrived at Mosque Kitchen at 15.00 to find around half a dozen fellow diners, same as the last time. 
Initially I thought I had lost out on the Meat front, but on reaching a count of eight good-sized pieces, all was well. The Lamb was Tender-Soft, beautiful. The Meat I classified as – giving – of Flavour. The Desi Masala complemented this, a truly wonderful Lamb Curry, Spice and Seasoning exactly as the Hector seeks. 
The Cauliflower was close to pulp, a sad feature of keeping this Vegetable warm all day. The Potato was fine, but the hoped for firmness in the Gobi was gone, a pity. Furthermore, the Spice gave some hope to rescuing one of my favourite Dishes, but that was it, there wasn’t much happening here in terms of Flavour. 
As I cleared my plate, and every last grain of Rice was eaten, I wondered about those who come to Mosque Kitchen and only order the Veg Curry. What level of satisfaction could they possibly attain? The pleasure today was all from the excellent Lamb Curry, simples. 
The Lamb has to be pre-cooked, else no restaurant diner is ever going to wait the length of time it takes. I have written before of the many recipes I have seen online where they fudge the time it takes to cook Lamb. In October I posted 
Before cooking, the tried and tested overnight marinade. As I was only using Garlic Paste, I blitzed the Ginger and Bullet Chilli to make a combined Paste. This was added to the hot Oil, much less Oil than I have posted in the 
With the Lamb reheated, in went the puréed Onion, Spices, Tomatoes, Yoghurt, more Water and finally Herbs. As per 
The Masala had a wonderful Texture, perhaps a bit less Yoghurt next time, this was tending towards – Creamy. Some of the Meat had separated from the bone whilst cooking, the remainder fell off easily with a fork. My fear at the outset of having monstrous pieces to deal with became less of an issue. 
Some may be wondering if this is still a Glasgow Curry Blog. As the tagline states, it will hopefully always be much more. Hector is home, but with the announcement this afternoon of the end of Covid testing for travel to the UK, flights have been booked. 
The Menu was already on the table. Mein Host came to take my Order, I was nowhere near ready, the others got in first. I recognised Mein Host, yet it is many years since I last set foot in 
I was too late for – The Lunch Menu – (£7.95) which only featured Chicken or Vegetable Dishes. Machi Masala (£13.95) almost tempted, I was having one of the seven Lamb options. Seven, not a huge choice, better this than endless tweaks of the same Curry. 
Lamb Karahi (£10.50) was dismissed for the usual reason, why start an argument? The chap sitting behind me did order this, I would try to keep my eyes open and establish how much of the 
The Rice was Cumin rich, I decanted around 90%, enough for Hector. 
My first thoughts were that this should have been called Kadu Lamb. There was appreciably more Vegetable than Meat. Initially I only found six pieces of Meat, my final two pieces would be halved, so enough then. The Vegetable content was significant, I had certainly avoided the trap of Meat and Masala only. The Masala was suitably Thick and decidedly Minimal, this is how Hector likes his Curry. 
The Spice hit the palate hard, not a Curry for wimps. The Seasoning was below that which I seek, however, this may have been a function of the accompanying Vegetable which gave off a slight Sweetness. I was not expecting any Sweetness, I did not expect the Vegetable to be Carrot-coloured, or as firm as presented. When I have cooked Kadu it has always been white, and turned soft. I used to use it as an alternative to Potato, now I have greater appreciation of the latter. 
Marg’s niece, Claire, had her first ever Curry with us at 
In the walk to 
I cannot see the Chicken, but what does stand out are the Pickled Chillies and the sliced Jalapeños. If Claire can manage these, she can manage any Curry that comes her way. Maybe one day. Claire insisted that she loves these Chillies, this was not a random selection. The freshness of all that sat before her was appreciated. This was certainly not the meal Claire had in mind when she came into the city centre, but then, we’ll never now what was. 
Somewhere beneath lies a Chicken Seekh Kebap. Marg was conservative with her Toppings, it was good to see that when given the choice, she opted to have Raw Onions. 
This I can quote with certainty as the chap who brought it to the table annouunced – Lamb Karahi. I knew we were in for something worthwhile, Shahid’s Karahi takes no prisoners. Despite the Toppings of Ginger Strips, sliced Bullet Chillies and Coriander more of the same was brought on a side tray. One cannot have too much – foliage. Jason was tentative, he had never seen a Ginger Strip, but accepted the flow. 
The Curry was up to the hoped for standard, the Thick, Dark Masala was full of Flavour, the Seasoning as it surely must be. The Meat was sufficiently Tender. Even looking upon this as a Curry, it was ticking many boxes. However, this was – Desi – and cooked at the hands of Shahid. Jason made all the correct comments and admitted he had never had anything like this before. 
The Aftermath
Wednesday is Bateera Day at 
His colleague is always keen to welcome, a feature of every visit to date. 
Five Lamb Chops, each a decent size, and seemingly well cremated, shared the plate with a mass of Salad and Spiced Onions. Even allowing for the predominance of Lettuce, this plateful was way more than just Lamb Chops. Marg eating five Lamb Chops, all to herself, this is becoming her standard fayre. 
Five Lamb Chops on a bed of Salad with Spiced Onions, very tasty though a little pink. I enjoyed the amount of meat which complemented the Salad. 
Wholemeal, as is the norm in Manchester, these Chapattis had perforations as is the other feature of Bread in this city. Despite the attempt to stop the Chapattis rising, they had still managed to do so, at least partially. Chapatti/Roti, one thing I am certain of, one was enough. 
Quail what? – Clive had asked. A reasonable question, by the end I had reached some sort of conclusion. 
Some of the Masala was approaching Shorva, with a larger plate, this oily residue could have been mixed back in. Or heaven forbid, if we had we ordered Rice, it would have been absorbed. I had Rice with my Quail here 
Then there was the matter of the micro poultry. Footery – only begins to describe it. The bones are tiny, thin. Mags asked if they were edible. The main ones no, some appendages proved to be so. The pile of bones accrued on the side of the plate. Quail, it becomes a matter of – is it worth it? 
