Midnight Munchies – delhi2go (119 Oldham Street, Ancoats, Manchester M4 1LN), we go every night, it appears. Last night, Clive and Hector stopped off for a Gourmet Burger. Mian, once of this parish, explained that a – Gourmet Burger – is one where the uncooked patty has never been frozen. The Classic Burger (£4.99) has been enjoyed previously. Two were ordered. Whilst we waited I studied another board. A Half Pound Cheese Burger (£4.50) is clearly more Meat for less money. I resolved to put delhi2go‘s Burgers to the test. This evening I was back for the meat feast.
Gourmet – Classic Burger
One patty, freshly cooked over the charcoals, one slice of Cheese added towards the end for melting. I was then invited to choose my toppings and sauces from the array which is available to all who order Kebaps/Burgers. So, whilst there is a listed set of Toppings, it as a la carte thereafter.
Back at t’Travelodge, Marg was glad to see me back promptly, Monday night’s Lamb Chops were eaten in. With an abundance of Garlic Mayo, Gherkins, Lettuce and Raw Onions, I had stuck closely to what goes on a Burger served in the dreaded chains.
The first bite of a Burger in a roll usually gives a nanosecond of pleasure followed by ten minutes of wondering – wtf did I order this? Even in restaurants where one can be paying two or three times as much. Not tonight.
With everything fresh, and the Meat cooked to perfection, the smokiness was there in the Meat, the Flavours one hopes for came across with each ingredient playing its part. This was one helluva Burger. As good, nay better, than anything ever had, since the last time I actually enjoyed one.
This evening we learned not to ask for an 8oz Burger, the chap had no idea how many ounces are in the pound. One assumes the two Burgers were smaller than those served above, it was difficult to tell. What was certain, there were two. Once the Burgers were cooked, a slice of Cheese was placed on each, better already, twice as much Cheese! Tonight I went for Jalapeños instead of Gherkins.
Moments later, back in the room, the package was unveiled.
½ lb Cheese Burger
Visibly more Meat, and darker, I was halfway to believing this was better than the Gourmet. Umami! Bring on the Meat! The Jalapeños added bite. This was for me, the best Burger ever, and so comparatively speaking, better than the Gourmet.
For years I have been amused when groups of kids come to my favourite Curry Cafes and order Burgers. They have Desi Curry at home perhaps. Now I understand.
… and as far as the multinationals go, garbage!
Hector and Lord Clive of 
Rizwan may have agreed, he couldn’t possibly comment. 
The substantial Chapatti was of the wholemeal variety. Risen, with a pocket, one asks again, when does a Chapatti become a Roti? There was no dubiety with regards to the Keema Naan. Again, huge, and with the customary Manchester-style perforations, this would prove to be a meal in itself. With more than enough food of my own to eat, I did not purloin a sample, however, I was happy to record the visible – brown mince – which is the Curry-Heute yardstick for a true Keema Naan. No pink – Donner-like – Meat here. Clive did well, but the quantity would defeat him. 
Four good-sized Meatballs and one hard boiled Egg sat in the Blended Masala. There was enough viscosity in the Masala to not class it as a Shorva. There was Oil separating on the periphery as is the norm in Desi cuisine. 
The light colour of the Meatballs forced the conclusion – Chicken. Whilst Lamb is always Hector’s preference, Chicken here is never an issue, the Herbs and Spices are what it’s all about. I’m still waiting to discover Kofta Anda with Vegetable “Meatballs”. 
A different Curry experience is what I sought today. Man cannot live by Karahi Gosht alone, though a Hector possibly could. My fellow diners also enjoyed what was their first Kofta Anda. Tuesdays at
The Bill
Only ten days have passed and it’s Manchester once more, it feels as if I am never away, call me – Mr. Manchester! 
A ritual is evolving, the naked Karahi is brought to the table, it is then dressed with the foliage. This time I stopped to record the intermediate stage featuring Ginger and Chillies.
Finally, the fully dressed Lamb Karahi.
Time to eat.
Marg was more conservative with the foliage. As is her custom, she maintained the Chapatti accompaniment. Marg was of the belief that she had more Meat than I had. This we could not verify, but it does confirm that the Keema portion was substantial. 
Mags was up for a late night Takeaway Curry, Lord Clive of 
I stepped up: Is Chef Shahid here?
Mags’ Aloo Gosht plus Roti was presented, she disappeared out into the night. 
Plenty of Meat, topped with the usual array of Vegetables, how can this not be healthy? 
Whole Pickled Chillies and sliced Jalapeños were available. Alas, Clive would not have seen them. 
Five Lamb Chops is so much more satisfying than four, therefore six could be the ultimate quantity – for one. This was a mass of suitably cremated Lamb Chops.
The Chops had been cooked through as I had instructed, the exteriors up to standard. There was an underlying flavour which spoiled the experience, I took this to be Mint, not a favourite. I deduce that the offending Flavour had been incorporated in the marinade. Six Lamb Chops, pleasure in the extreme, regardless.
The Aftermath
Lunchtime in Bradford, the go to venue for many years remains 
No sooner had the jug of tap water and Salad/Raita been presented, when the Order arrived. This was – Curry in a hurry – however, there was no need to panic, the food was no doubt ready, only the Chapattis had to be cooked. 
More raw Onion, Tomato and Cucumber were presented with four small Samosas. This was quite a plateful. Marg would also help herself to one of the three Chapattis, the lady knows how to snack. 
Small compact parcels of pastry with potato and meat filling, an enjoyable snack to go with my salad. 
Dry Curry is what Hector holds in the highest regard, this was – desert dry – in terms of appearance, but had sufficient moisture to to allay any fears regarding its edibility. 
A sufficiency of Spinach was present, enough, not an excess. When I seek a Curry with Spinach, this is what I hope to receive, not a mass of Green Mush. This was – as I like it. 
The Bill
Midnight Curry in 
Inclusive Chapattis/Naan etc are no more at 
Marg, who only had Samosas during our 
One of the many young waiters buzzing around the ground floor dining area, took the Order. I got my – 
Four Bhaji-sized pieces of Pakora, hardly – Special. And certainly not when compared with Dumbarton’s famous 
The batter coating looked somewhat bizarre, and certainly on the crispy side. 
Topped with a decent amount of fresh Coriander, and a good slice of Lemon, the abundant Meat protruded through the Thick Masala. There were pieces of Tomato cooking in there also. With the Oil collecting on the periphery of the karahi, this was ticking all of Hector’s – Desi – boxes. The Meat, impossible to count unless it was decanted, was on the large end of – Bradford small. This had the look of the full Bradford Curry Experience.
The Chilli & Coriander Naan was void of Chilli, so Chef was not so flexible then. For the record, the Coriander Naan was £2.95. With loads of mini burnt blisters, risen towards puffy at the edges, and no sign of Garlic, this was close to the Hector idyll. A pity then about the missing Chillies. The Naan was large, well worth the price, and was clearly never going to be finished, even with Marg’s help. I bet the young chap sitting nearby could have polished this off after his feast. When a Naan is this good, too much will be eaten, the challenge is maximum Naan intake, but eat all the Curry. 
Around the halfway point I realised that the portion in front of me was even larger than I had at first estimated. This made yesterday’s portion at 
So, what had happened here, was my observation accurate? In restaurants where the staff are more involved with the overall dining experience, one could comment, they might have an answer, possibly a solution. Khalid and Ali would have been on the case.
The Bill
The new Menu was on the table, prices remain competitive, and as is the Bradford way, three Chapattis, salad, and sauce are served with each Curry. QED. 
Our Order was a case of deja vu, Ricky was having the Koftay (£10.00), if available. He has been disappointed on previous visits. Surely, with the new Menu, all Dishes should be available at all times? For Hector, a true Bradford Curry – Handi Gosht – (£10.00) served on-the-bone. Marg stuck to tradition – Keema Karahi – (£9.00). When Ricky declared a Starter – Sheek Kebab – (£3.00), Marg and I were set to share a Fish Pakora (£5.00). 
We nibbled on the inclusive Salads whilst we waited. The bottle of Raita sauce, on every table, is available to buy as a Takeaway. As and when our fellow diners moved on, I took the opperchancity to take photos of the new premises. The décor is simple, and definitely an improvement on what was. 
Sheek Kebab
Two Chicken Sheek, Seekh Kebabs, were presented halved and smothered in raw Onion Rings plus pieces of Tomato. With the bottle of Raita applied abundantly, these did not last long. Maybe next time I’ll try these.
The same Toppings obscured the pieces of Fish. Even whilst sharing, the portion felt sufficient. The long pieces of White Fish tasted fresh, the Batter was suitably Spiced, however, the Seasoning was way below what the Hector looks for. Fish without Seasoning, we’ve been here before, and too often. Enjoyable as this Pakora was, it could have been so much more. 
The Toppings were no more than sliced Green Chillies. By the appearance of the rings, these must have come from the huge, tubular Chillies, whose name I have yet to identify. 
This Curry was a slow builder in terms of Spice and Flavour. This was down to the low level of Seasoning. This has not been an issue here in the past. Slowly, slowly, this Curry raised itself up the scale of pleasure. The Meat was suitably Tender, Sucky Bones added to the experience. Whilst the – wow – level was not attained, this was still a damn, fine Bradford Curry. 
With the peripheral Oil collecting, the heart of this Keema Karahi looked suitably moist, not wet. Where was the Potato? Marg assured me they were there – small bits, tiny. This was different. 
At first sight, there appeared to be more Kofta than I have ever seen for this Dish served in a restaurant. It was only on studying the photo closely that I spotted the boiled Egg. This was a Kofta Anda bearing no resemblance to that served to Steve 
On leaving, I managed to secure the photo of the entrance room where Takeaways are processed. This substantial area provides plenty of space for meet and greet, and social distancing. I like the new premises, the noon opening maintains. There shall be more visits. In the meantime, this was my fifth visit, so there should be enough coverage of the Curry to create a – Sultans Restaurant – dedicated page, and of course add this establishment to – 
T
Two huge pieces of Fried Fish in Breadcrumbs sat in the display cabinet under the counter. Quite a few more would join them during our stay. Four chaps were gainfully employed behind the counter. Marg was intrigued by the chap with the rolling machine which transformed balls of dough into large flat sheets ready to be placed in the adjacent Tandoor. 
Fish Karahi at 
Marg declared her intention to have Lamb Chops (£7.00), a portion of five was promised. To accompany a Fresh Pakistani Salad (£1.50). Sometimes Salad just comes at 
The Chops looked well-fired, exactly how we like them. On cutting open the first one, pink Meat was revealed. The Chop was edible, but why take the chance. I took them back up to the counter for further cremation. I do not think – Kebab Chap – was happy. There were no complaints about version #2. Marg devouring five Lamb Chops, what is the World coming too? 
A glistening, oval Naan was presented. I had asked for Plain Naan, not the Rogni, but still there was a line of perforations. It’s a Manchester thing. Despite the burnt bits not having formed blisters, this Naan turned out to be excellent. The moistness was retained, no Garlic, and the majority of the Naan had the doughy girth which I prefer. 
This was Desi Curry, nothing like that served in a Mainstream Restaurant. The standard Toppings of Ginger Strips and Coriander were present, beneath lay a mixture of Masala-proper and an Oily Shorva. Behold, my first – Sucky Bone – of 2022!
Dipping the Naan in the Shorva revealed Spice at a decent level. This was enhanced by sliced Green Chillies in the mix. The Seasoning was a tad on the low side, but there was certainly enough going on here to make this Curry worthwhile. Curry, Hector, remember – Curry? The Naan too was playing its part. The Naan, with the thicker parts of the Masala, was particularly enjoyable. Marg observed how easily the Meat was separating from the bone. Some pieces were – super-soft – the remainder suitably – Tender. 
Marg’s bowl of Karahi arrived first along with her substantial Chapatti. Wholemeal and risen, the debate continues, was this not a Roti? 
The naked Karahi on Rice was smothered with sliced Green Chillies, finely chopped Ginger, and a forest of Coriander. Marg thought this was OTT. 
Karahi Lamb at 
It’s January 6th, and Hector has been eating other cuisine since Hogmanay including bland North African, and Italian, way overpriced for what one receives. The festive season and Marg’s birthday have passed, we are not in 
Harrogate, a very pukka town, has no Curry Cafes, only restaurants. Other sources suggest that Spice Culture may the most popular Curry House in Harrogate. Their menu is decidedly – Mainstream. More study revealed Shalimar (7-11 Cheltenham Parade, Harrogate HG1 1DD England) possibly the best chance of finding a proper – Desi Curry. 
Then I saw the photo and description for their Special Karahi – Afghani (£11.90) with Lamb served on-the-bone. I also liked the box underneath, too few restaurants are willing to cook to order. If it doesn’t come out The Big Pot, then… 
The menus were brought, a large bottle of Harrogate’s own Sparkling Water (£3.50) kicked things off. 
Marg decided on Kofte (£10.50) for a change, no Keema. Chappaties (£0.90) would accompany. One Chapatti would suffice, we’re definitely not in 
With Lamb, Kofte and Potato, this could prove to be a wonderful combination. Shab Daig? I looked this up during the wait, slow cooked Lamb, traditionally overnight, ironically in a big pot. 
I knew in an instant that my research had paid off. This Karahi was the bees knees. Ginger Strips and Coriander on top made me feel at home. No way would Hector’s first Curry of 2022 be Meat and Soup, the Minimal Masala was perfect. Counting the Meat in the karahi was not possible, better to count the bones at the end. For the price being charged, this looked good value. Given the temperature of the Karahi, the Meat would have to wait.
Bradford Curry! – was my first utterance. In time this sense would subside, however, that certain flavour which makes a Bradford Curry so distinctive, was certainly present. I always put this down to Herbs, Methi in particular, but this was not mentioned in the description. The Spice was – sharp – enough to take note, not to the detriment of the overall flavour. The Seasoning was up to the required level, well pitched, no issues here. This was a Karahi to savour.
With Ginger and Coriander Toppings also, I was keen to see how this differed from the above. The Texture of the Masala was decidedly thinner than the Karahi, no obvious Tomato either. Under the restaurant lights, it also looked to be more brown, but the photos did not capture this. 
Quite a kick – was Marg’s not unexpected first remark. She had not asked for – mild – tonight, honour restored. One Meatball and plenty of Meat – was Marg’s stock take.
In time, – the boss – appeared, Umar, phone in hand, with a well known and reliable Curry Blog visible on the screen. He had taken the few minutes to look at Curry-Heute.com. This is what one always hopes for, it happens occasionally. Staff are often too busy or don’t appreciate the moment. Cue the opperchancity to talk – Curry. This is when Hector is in his element. 
