A perfect day in Bradford has to begin with a visit to The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England). Hector was testing his limits, the third Curry in some twenty two hours, Marg would spectate.
The two less familiar waiters greeted as we entered at 13.30. There was no sign of my favourite waiter who appears on my Kashmir dedicated page.
A Salad, with Raita plonked on top, was brought instantly. The Poppadoms which followed were declined. After last night’s feeding frenzy at Sheesh Mahal, this would have been too much. The Order was given Fish Karahi (£8.50) with Chapattis. Marg jumped in with a Mango Lassi (£2.25).
Behind me sat a pukka couple with no control of their weans. Hopscotch on the tiles, young Sebastian, is not the acceptable level of behaviour in a restaurant. He was told, the parental command was ignored, and younger Michael copied everything Sebastian did. I hope we didn’t spoil the enjoyment of their meal. So it goes.
Fish Karahi
Nobody in Glasgow will serve me this. Flaked Fish, though some pieces were unusually large today, in an Oily, Tomato-rich Masala. Rest assured, the Oil was in no way excessive. No Oil no Seasoning, no Curry!
Three inclusive Chapattis accompanied. Who can eat three Chapattis?
There was immediate gratification, a big – Fishy Wow! This was an outrageously good Curry, the Spice and Seasoning were spot on. As has become my standard practice when having the Fish Karahi at Kashmir, I added the Onions from the Salad. This provided a crunch, a diversity of texture. The Pieces of Tomato and the Herbs mixed through the Masala added further pleasure. This was as good a Fish Curry as one can find in the UK.
With two Chapattis devoured, I found myself needing half of the the third. Where was this appetite coming from? This Fish Karahi was going down far too easily given that which had been consumed in the previous hours. Yesterday’s disappointment at Karachi was put behind me. Last night’s stunning Lamb on-the-bone at Sheesh Mahal, now this, it was good to be back in Bradford.
The Bill
£10.75 Cash only today the machine was down.
The Aftermath
All the staff bade farewell, including a beaming smile from Chef who was at the counter. Hector is recognised here, but names are never exchanged. Some day.
Our – perfect day – had to conclude with a return to 
The first thing I did was to tell the waiter not to bring the vast array of Poppadoms and Dips we were treated to 
Five decent sized Lamb Chops sat on the sizzling platter. The Garnish was Raw Onion, Coriander and –
My Chops were decidedly juicy, with a good level of Spice. The extra Flavour achieved by near cremation was therefore missing. That so many Onions were raw was a distinct negative. 
This Rice Dish was definitely moist, for a moment we were left to wonder if the – Curry Sauce – had already been added. When a plate of orange Shorva was 
presented all was clear, or so I thought.
Peas, Potato and Egg were mixed through the Rice. Egg, a much underused ingredient in a Curry, if indeed a Biryani comes under that label. I feel another Kofta Anda must be overdue. 
The Sucky Bone had to be celebrated, as seen in the photo, there was no Bread to hold this evening. When I visit 
Marg: – an interesting meal with rice, peas, potato and a boiled egg with chunks of lamb. I didn’t require the extra sauce as the dish was fairly moist. 
Having checked in t’Travelodge at 15.00 we made our way across the square to 
The waiter presented two Modest Salads before returning to take the Order. I should have asked what Yoghurt they used for the Raita, this was the Creamiest Raita, ever. Marg would retain hers as accompaniment for her plateful of variety. 
Marg was taken aback by the sheer quantity of food on her plate. The largest Samosa ever seen contained Meat, when this Dish was last seen, it was a Vegetable Samosa which came. The Samosa disappeared in a flash. Assistance was required, Hector was on board, Vegetable Pakora, suitably Spiced, not bad at all. Beneath the mass of Pakora lay a Shamee Kebab, most of this was crossing the table. The Shamee was well fired, moist, with finely chopped Onion in there too, Umami! Excellent. This was markedly different from the Shami Kebabs served in Glasgow where they are decidedly – mushy. I could have eaten a few of these. 
Chicken Pakora, but left one Mushroom. Fish apart, I’m not a huge fan of so-called Pakora where one item is deep fried in batter. The big Mushroom was moist, unnaturally so, not the best way to serve this delicate Vegetable. 
Four large Kofta sat in a Dark, Thick Masala. No Coriander garnish today. After the abundance of – foliage – at 
This creates a dilemma. When next I return to 
Reports have reached Curry-Heute that something was afoot at 
By the time we took our seats, the table was heaving with Salads and Dips, Poppadoms too. Tonight, Hector would gorge on Poppadoms. With so much to get through, it was a matter of politeness. I was already posting photos – look how much food we have, and we haven’t ordered anything yet. 
We were well through the Salad and Dips when the Fish arrived I still don’t have a name for it.
A length of Fish, it was Cod last time, matched the size of the platter. Smothered in sizzling Onions, which drew Marg’s attention, there was also some of 
The Spice was delightful, the distinctive Flavour of a Barbecue came across powerfully. Incredibly light, this Fish was everything I remembered from June. Stunning!
There was a suitable gap between Starters and Main, there was still a lot of food on the table. 
Topped with Ginger Strips and Coriander and
The Naan was an oval, different. Burnt blisters in the middle where it was appreciably thinner made it look the part. The thicker edges suited Hector, the middle, Marg. I still have to find the thick Naan which my mind has become preoccupied with. With a glistening sheen, this Naan was definitely fit for purpose.
The Fish arrived sizzling with onions and peppers. I enjoyed the texture of the Fish which was full of flavour and went back for more. The burnt onions added to the Dish, my favourite. The Lamb had a wonderful earthy taste: very tender, very rich in flavour, very enjoyable.
The Bill
The train to Manchester and a night’s accommodation were prepaid, it had to be. Hector and Marg arrived at 
Whilst Hector placed the Order, Marg selected our table in the near empty Curry Cafe. More would arrive for the final hour of service. 
Rizwan said he would bring the food to the table, he did so, the Karahi came first (the Chapatti taking longer), the important three pots of – foliage – were brought also, indulgence. 
Hector’s juices were already flowing. Somehow, as I turned from Oldham St. on to Hilton St., the memory of the taste of 
Wow! Wonderful! – was my ecstatic reaction to the first mouthful, 
This too arrived – naked. Rizwan waited to see if Marg would also cover her Curry with foliage. Coriander sufficed. 
Fond farewells, and the promise to return soonest. Indeed, more trips to Manchester are planned in the coming months. 
The Flavours from last Saturday’s 
The 
This was markedly different from any interpretation of this Curry seen before at 
The much anticipated Desi Kourma Flavours hit the palate, the Citrus to the fore. Midweek, as much as I enjoyed the Citrus in the 
Bo’ness
Mohammed was otherwise distracted this evening, awaiting the imminent arrival of a new addition to his family. Mein Host this evening was a more than capable, and charming stand-in. Hereafter, I shall refer to him as – Mein Host. (It’s complicated.) We were shown to one of two tables for two. Seating fourteen at four tables, Bo’ness Spice is most certainly a bijou restaurant. A table for six would be occupied soon after our arrival, more chaps arrived later; meanwhile on-line orders, phone orders, takeaways and deliveries were underway. 
And so it was back to the old faithful – Aloo Gobi Massalam (£5.95) – from the Side Dishes section. 
The conversation with Mein Host continued until the arrival of the birthday party of six. I was surprised to hear that they make their – gravy – freshly every day. I have always assumed that to maintain the particular – house-taste, The Big Pot would simply be topped up. He also told us that it is Mohammed’s wife who grinds the Spices to create the Garam Masala for the restaurant. 
The Ghee Batt was just enough to share given that we also had Bread. We were subsequently offered more Rice, there was no need. The Onions were subtle, I had feared that Marg had presented the opperchancity for us to receive the dreaded – Big Onion Blobs, not tonight. The Nan was presented in quarters, Hector always prefers his Bread to be served whole, there simply wasn’t the space. Thin with blisters, and – cooked in a clay oven, says the Menu; this was not the Tandoori Teardrop Naan which Hector has been dreaming about in recent posts. Mein Host told us that they keep their Naans simple and deliberately do not go for doughy. I had to admit that theirs is exactly how Marg likes her Naan.
Salmon, I did ask, sat in a blended Masala, topped with a sprinkling of Coriander. It was Marg who spotted the strips of Tomato mixed in. A Soupçon of the Masala crossed the table, there was Seasoning and a definite – Fish Flavour – enough to make me wonder how Marg had got to this Curry first. Unexpectedly, Marg came out with the quote of the evening:
I could eat this every day. 
Again, Coriander topped a possibly even thicker Masala than that across the table. It was a relief to see such viscous Masalas after the – Soup – served at 
With further Coriander Garnish and another wedge of Tomato, I was again happy to see the Masala was both Minimal and suitably Thick. Marg possibly took only about a third of this Side, leaving the remainder for yours truly. 
The first dip of the Naan was into the Shatkora Masala. Surprisingly, a slight Sweetness was revealed with Medium Spice. The Spice Level did not grow, if I had this again I would ask for a bit more. Crucially the Seasoning was there, for Hector, the fundamental parameter which defines a Curry of interest. 
The Lamb oozed of – lambiness. Tender does not begin to describe it, this was quality Meat. The Flavours from the blended Masala built steadily. In time I spotted a finely chopped Vegetable, or in this case, Shatkora Fruit. This was the source of the Citrus and a – slight bitterness. This was much more forgiving than adding Karela, Hector has found a new ingredient for his 
Clove – is what hit the palate when I started the Aloo Gobi. As there were no Whole Spices added after blending in any Curry this evening, we were on a blind tasting. With the Citrus/Bitterness from the Shatkora now embedded on the palate, it was inevitable that the Masala with the Aloo Gobi tasted – Sweeter, but not excessively so. The Curry on the left side of the plate would temper this anyway. The Cauliflower retained some firmness, perfectly cooked. The Potato looked as though it was already absorbing Flavours from the Masala. Suitably Soft, excellent. This was the ideal accompaniment. 
I took my seat in the empty room opposite the fan heater. A family came in and took the window seat. The father acknowledged me – it’s cold – felt like a warm statement. He went up to the counter, moments later, the heaters under the window seats were switched on. That was a revelation, now I know where to sit throughout the coming winter. 
Two pieces of Vegetable Pakora, just what I did not need after my share of sixty pieces courtesy of 
Murgh? – well it slightly conceals that in successive visits, Hector has ordered a Chicken Curry. Four Chicken drumsticks sat in a Shorva. I decanted three along with some of the Soupy Masala, I did not want to destroy the Dry Curry on the other side of the plate. How do I eat this? 
This is simply not to be missed when available at 
Four Romanian chaps took the window table adjacent to me. One was keen to engage. 
How much for the entire tray? – a question I didn’t ask. 
It is 
Rocky talked us through the Special Menu, in great detail. The Shadi Wala and Desi Lamb both sounded like a Hector Curry. I had to seek further clarification re the thickness of the Masalas. The Shadi Wala was declared to be – thicker. Furthermore, I had to establish that the dreaded ballast – Capsicum – was not going to make an appearance. 
Marg’s Chapatti was standard fayre, she would go on to help me with my Naan. The Tandoori Nan, served in quarters, had lost any impact it may have had before being cut up. The Cheese Nan, although quartered, retained its roundness. I looked at Howard and Tracey as I took the photo – wtf? – was the mutual realisation. This was not a Cheese Naan, I did not hang about to see if any of the Cheese melted. Non-melted Cheese, presented to a 
The Chilli and Coriander Nan was a Garlic and Coriander Nan with added Chilli, not what I had in mind, not what I asked for. There is no need for Garlic on a Naan, it distorts the Flavour of the Curry, whereas Chillies simply add extra bite. Again, served as a round, no Tandoori teardrop, the Naan was well fired and featured lots of – green – the Chillies and the Garlic. The quantity was ample, the Bread thinner than I dream of, but it did the job. Is it time to revisit 
At the point of ordering, Kirsty was offered – thigh or Chicken Tikka, she chose thigh, the best part of a Chicken in Hector’s empirical opinion. A light coloured, Creamy Masala was presented with specks of Herb/Spice to make it reminiscent of that served to Hector at 
With the peripheral Oil already formed on the surface, this had the appearance of a Classic Curry. Only here was there – red – which Tracey always finds to be off-putting. The Masala looked like the – Desi – which one strives to discover in a Mainstream Curry House. Maybe 
I have always been disappointed in 
With six verdicts to be delivered, Hector’s shall be kept to the end. let’s start with Marg:
The Spice Level impressed, indeed the – kick – reached the back of the throat. Meat and Masala, yes Rice would have been the better accompaniment. The ratio of Meat to Masala was such the Masala could only be described as being in excess. As I filled with Bread, so a spoon was used to consume the Masala, sorry, but in Curry-Heute, this defines a Soupy Curry. However, the Flavours were impressing. The Seasoning was there, did I even detect a hint of Citrus?
A huge bag of Pakora was presented containing two brown bags and Dips. Marg and I consumed more than twenty pieces before reaching home. I plated the rest. Two portions, sixty pieces in all, and Marg mooted Pakora this evening?
Parampara
Downstairs we went, another basement Curry House. We were greeted by two staff members and shown to the middle room. Our waiter was keen to take the Order, more time was asked for. We noted an appendage on the Menu stating that due to rising prices, Dishes are Zl2 more than printed. The prices I quote are therefore those we were charged. 
Steve was hungry, Soup was called for – Dal Fry (Zl12) would be followed by Murgh Jaisalmeri (Zl30) and a Lachha Paratha (Zl12). In keeping with the spirit of Curry-Heute, Steve asked that the 
I suspect the photo gives a false impression, the Soup was not that rich in appearance. This was definitely a – Shorva. For a Lentil Soup, we all expected something more substantial. Its Spiciness was, however, confirmed.
The Keema was decidedly – wet. With no Garnish, Aloo or Mutter, it just looked like a plate of – Mince. At least the Peas in the Vegetable Rice would add an air of familiarity. A dry, Red Chilli, a Cardamom and a large Bay Leaf would reveal themselves in time. Unlike the Soup, the Keema had substance.
It looked as though there were no vegetables – remarked Marg – just Keema, but full of flavour. As indicated on the menu, it was one of their specials. A very enjoyable dish with a bonus of Vegetable Rice, but I would have preferred a Naan without butter. 
The Garnish was merely a threat of Coriander. The dark brown, blended Masala looked decent. The dish sat there with two mounds smothered in Masala. The core of each mound was a boneless chunk of Cod, – Cod Steaks? 
I left some of the Masala for dipping. Having arranged the Cod and Masala on the Rice, I observed there to be enough Masala for the quantity of Rice, far from an excess. 
Addressing the plated food, the Cod separated into flakes easily. I don’t think I have ever encountered such sizeable slices of Cod, and not a single bone. The Seasoning was unobtrusive, enough to permit me to appreciate that this was indeed a – Fishy – Fish Curry. The diversity of components in the Rice added more pleasure to what was already shaping to be a decidedly worthy Fish Curry. When our waiter came to make the customary check, our voices were as one, we were enjoying the Fayre. 
The Garnish puzzled, the menu reveals it to be fried Poppadom. The menu also clearly states that this Curry comes in a yellow gravy. By asking for the 
Steve voiced his pleasure as he ate. The thickness of the Masala impressed, he had been worried that more Shorva was coming his way. 
