A day in Halifax with friends, various, concluded with the second Curry of the day. Time to have a full-blown Curry, a heavyweight. Arriving at International (40-42 Morley Street, Bradford, BD7 1BA) just after 22.00, the first observation was the opening times have changed once more. Gone are the lunchtimes, back to the standard 16.30. As is written above, Hector has his ritual venue(s) for brunch. Maybe Karachi tomorrow for some Kofta Palak?
A mature waiter, and it’s good to see one here again after the succession of weans who have served in recent times, showed us to a small table for two. International was hardly busy, so when Marg asked if the wobbly table could be sorted, we were invited to move to the adjacent, larger table.
Poppadoms were offered, and declined. In the halcyon days at International, they would simply have arrived with an array of Chutney/Dips also. Tonight’s Order had an air of familiarity, the same as on our recent visits. For Hector – Lamb Nawabi Khana (£12.95), a Curry that is found across Yorkshire. Why menus always quote – 21 Spices – remains a mystery, I don’t think I could name twenty one Spices, however, the complexity impresses.
International maintains the Bradford tradition of inclusive (3) Chapattis, (2) Roti, Rice or Naan. For reasons which no waiter has ever explained, if one orders say a Garlic Naan (£3.50), one forfeits the Plain Naan (£2.95). So it goes.
Lamb Chops (£7.95) for Marg. Marg knows what to expect here, she also asked that these be served at the same time as my Nawabi Khana.
Another waiter approached, he offered Poppadoms, again declined. We did see piles of Poppadoms being taken to subsequent diners. The young waiter, who had been cleaning the laminated menus as we arrived, had finished his task. He too approached, again, Poppadoms were declined. International must be making megabucks on Poppadoms etc.
Lamb Chops
Records show that a Lamb Chops portion at International was five, tonight – four. They were appreciably larger than most, so still a decent portion. Suitably cremated in the correct places, these Chops were enticing. Hector was not tempted, eating Curry-Heute #2 would be challenge enough.
Meaty – and – succulent – was the cry from across the table. Still the Hector was not tempted.
The Naan was perfect. Served whole, it had risen, displayed burnt blisters, was light and puffy, and might even have been cooked in a Tandoor! There, it can happen.
More than a Hector could manage, Marg was willing to help out latterly.
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Lamb Nawabi Khana
Behold the mountain of Meat! The Masala was Minimal, the ratio of Meat to Masala that works so well in Bradford Curry.
There was a big blast of both Clove and Methi, classic Bradford Curry. The Spice Level was noted then revised upwards, it kept growing. The Seasoning was such, the – Wow! – was instantaneous. Wonderful.
The concern: how to manage all that sat before me. The first half of the Curry was accompanied by Naan, thereafter, I could only visit the Bread basket sparingly. Meat Curry twice on one day, maybe the Hector is not ready for that yet? And all because I chose Fish last night at Sultans.
The Meat was delightfully soft, chewing was required, a realistic amount of effort. The Meat was saturated in Spice, so much Flavour coming back here, the complexity was apparent. Maybe I couldn’t verify twenty one Spices, but I have cooked enough Curry to know when I may have gone overboard.
Two wedges of half-cooked Tomato sat in the mix. I ate one early on, this too was giving back so much. I resolved to leave the other piece to the end. Marg had her eyes on it. Indeed, Marg could sense the extent to which I was struggling, Lamb Nawabi Khana was crossing the table, and there was no outburst re the Spice Level. Maybe – Lisboa – has finally killed this?
The final mouthfuls were made all the more difficult by the palate becoming contaminated with something airborne. Was it the cleaning fluid used to wipe the menus? A puff of smoke revealed the lighting of Joss sticks. This aromatic deposit on the palate, I could have done without.
A mountain of Meat, between us, the karahi was emptied. Compared to the portion at Sultans yesterday, the obvious does not have to be written.
Our original waiter eventually came to check on our progress. The positive replies were what he wanted to hear. International went through some sticky years, this generation have got it back to its best.
The Bill
£20.90 I did have to challenge what looked like a charge for drinks. A stray Irn Bru had somehow been allocated to us. Not only the Scots drink Irn Bru.
The Aftermath
It felt strange leaving before midnight. Back in the day, one didn’t come here until the small hours.
Three nights in 
No Scottish Notes – was posted in a sign at the reception. For the record, Sultans is closed on Mondays and Tuesdays. End of bulletin. 
Four Chapattis accompanied the Mains thus avoiding a needless waste of Bread. Between us we managed these, Marg said she did not fully have two. The waiter did offer more as he saw the pile diminish, our entitlement, was duly declined. 
The portion appeared to be small, though these mini-karahi can be deceptive. When the Bread does its job, the appetite is soon sated, enough. This was as Dry a Fish Karahi as one will encounter, the collecting peripheral Oil was at a minimum. The Haddock had been flaked, therefore along with whatever quantity of Masala was present, the combined mixture was little more than a Mash. 
The same size of portion, I will remind the Reader that at Sultans, one can – go large – on quite a few Dishes. This is now an extra £6.00. 
Ground Mince – is how Marg described it – smooth – also. 
The Bill
Hector had a huge Cauliflower which was in danger of going past its best. Having not cooked anything for a while, it was decreed time to try Aloo Gobi. The recipe is that published in – 
Red Onions? I had white Onions and Potatoes with red skins. Having finely chopped the Onions I felt I had an imbalance already, an extra Tomato was added, three in all. Thereafter, a traditional Masala was created, maybe a few ingredients fewer than a full blown Hector Masala. 
In restaurants, the Masala Mash at the base has always intrigued, now I know, a standard Masala. Visibly, this creation was as good as I have encountered, but it’s all about the Flavour. 
To declare a – Wow! – in my own cooking is somewhat boastful, so I’ll again honour 
Yes, the 
It is with a sad heart that Hector has to accept that
With no cooking duties today, Hector was able to join the BBC – Bad Boys’ Club. Prior to the partaking of ale, there was a ritual Curry. In a phone-call last night to 
I took my favourite seat, a jug of Water, Modest Salad and Raita were soon brought to the table. Southside tap water has lost its chemical taste, is this then seasonal? Mr. Ali, the new owner, entered with a delivery of supplies. His greeting was warm, with reference to Chef:
Yellow, Creamy and presumably containing Coconut, not what the Hector ordered. One can already conclude that all the 
Today’s Mushroom Rice packed even more Flavour. I have to use the term – Desi – this was at another level, and possibly even better than original 
Eight pieces of Meat, some on-the-bone, sat atop the splendid Rice. Who has ever had a Korma on-the-bone? The Spice Level was certainly above the – bland – which makes this a popular Curry with women and children. How condescending. Korma can be hyper Sweet, fortunately, this was not. Whatever the quantity of Coconut, if any, it was not in the face. 
At the counter, I showed Chef what I was expecting. Next time – was the response. 
I had given up thoughts of Curry-Heute as I approached The State Bar at 14.30, once more in a somewhat elated mood. Bunkers later, ah, but, behold – 
The young waiter, clearly a new start, brought the – 3 Course Lunch Menu – available 12.00 until 15.00. I’ll remind the Reader, today is Saturday, and the prices are unbelievable: Business Lunch (£5.95), Executive Lunch (£6.95). Assuming portions are not – Nouvelle Cuisine – get here soon, this is unsustainable. 
A 330ml bottle of Sparkling Water (£3.00) would accompany. Rajesh was keen for me to order more, Bread, Punjabi Lamb Chops (£5.95). I assured him I had ordered what I could manage. I promised that when I bring Marg, we’ll have the Chops! 
Rajesh was keen to chat whilst I waited. The Curry-Heute website was revealed, a Calling Card issued already. All quite intense. Above Medium Spice – was added in at some point. Chef was cooking for me only, the other diners were departing. 
One cannot help but count the Meat when decanting, double figures were reached, a decent portion. The Masala had a welcome level of viscosity, Soup – this was not. Bhoona Karahi – was given in the description. As far as Mainstream Curry goes, this looked to be just the job. 
The blast of Pickle came across immediately, no skimping here. The Spice was well pitched, not demanding, no extremes, just a decent level. The Seasoning had me won, this was spot on. With these three parameters in harmony, plus the extra Flavours from the Special Rice, this proved to be a most satisfying Curry, as good as Achari gets. 
Rather pay the extortionate fee to enter Glasgow Airport, Marg agreed to pick up Hector outside 
It was 18.45 when Marg and Hector entered a sun-drenched 
Lamb Lahori Karahi (£34.99) would be accompanied by a Roti (£1.50) and a Till Naan (£2.99). Waqas was not having this, the half kilo (£17.99) should surely suffice? It had to be made clear: I’m a Hector and I’m having my kilo!
Such was the size of the Lassi, Marg had to share. Sharing? A rarity in this Blog. 
This kilo looked a lot bigger than 
After Lisboa
Aqeel came out to check all was well, receive the thumbs up from Hector, take his bow, and hear Marg express her appreciation. Marg too was thoroughly enjoying her Karahi. 
We were joined by Saad Sikander who had been chatting outside. In addition to his main activity which benefits the community, he has the BBQ Hut Peri Peri on Kilbowie Rd. (Clydebank), not far from Hector’s House. I had to describe how every Curry served in 
Kostas is in London!
Having 
Arriving at 13.00 on this Coronation Bank Holiday Monday, Dawat was stowed. We were led to a table at the rear of the restaurant, only a few tables on the raised dias remained. Families, groups, everyone was here for – Curry. 
We had already agreed that today, we would – do the kilo. Dawat Special Charsi Lamb Karahi (£29.99) is good value. £19.99 for the half kilo is most certainly not.
A large bottle of water (£2.49) was already on the table. Having accepted this, it was somewhat annoying to see a jug of tap water being brought to another table. No ice was offered by the waiter, a Modest Salad and bottle of sauce did mark the completion of the Order. Maggie did remark on the poverty of the Salad, I explained the term – Modest. 
The sliced Bullet Chillies did cause Maggie concern, I assured here these were not as potent as the more common Finger Chillies. 
After the crowning of King Charles III, Hector found himself in Edinburgh en route to Carnoustie. Before the rendezvous with Marg at Peffermill, there was time for Curry-Heute. 
The TV was showing Sky News. The appearance of the Royals on the Buckingham Palace balcony, followed by the curtailed flypast, was timed for 14.30. And so it was. 
A mere ten minutes after ordering, the food arrived. More Rice than I could ever manage, but suitably rich with an array of Interesting Vegetables: Potatoes, Carrots, Green Beans, Beans (other), Peas, Sweetcorn. A meal in itself. 
The Meat count was into double figures, each piece decidedly – large. Lots of Lamb here. Wedges of half-cooked Tomato were mixed through also, reminiscent of the once classic Rogan Josh. There was just enough Masala to cover the Rice. Sliced Onions had found their way into the Masala after the base had been cooked. 
The – Desi – Flavour was subtle, understated. Seasoning, or a lack of, is a recurring theme at 
As I neared the end, a Chap from the kitchen offered me water. Once again, I had forgotten to help myself to a drink from the fridge. 
The only way was to prove one way or the other that Marg and Hector ate each other’s Curry two nights ago at Radhuni (Rua do Benformoso 155 A B, 1100-084 Lisboa Portugal) was to return and order the Lamb Bhuna (€8.50) once again. 
Hector and Marg arrived at Radhuni on the hopefully now famous, well in these pages, 
To accompany the Bhuna, a Chapatti (€1.00). I had hoped today for a Naan (€1.50) – no Tandoor. I noted on the display board outside that something looking very close to the wonderful Malabar Parotta is featured. So what was it 
The accompanying Red Chilli sauce was not touched. Too sweet, surely this belongs with the cuisine of lands further to the east of the Indian Subcontinent? 
Here we go again. This was nothing like as Dry as the Curry
This – Lamb Bhuna – was still a magnificent Curry. Yes there’s Oil, but those of us who appreciate authentic Desi Curry can take this in our stride. You don’t get this depth of Flavour without. Once again, the Spice and the Seasoning combined to create a full on Flavoursome experience. 
I showed the waiter 
Whether or not there was meat in the Samosa was never resolved. Packed full of goodness, both were pleased with what came. 
Having studied the Starters on the counter, Maggie was desperate to find out what the – Croquette – was. A Spring Roll – a la croquette (€2.50) may best describe what came. Maggie was in a playful mood.
Small, nothing risen no sign of a swirl or layering, this was as thin as the Chapatti. On breaking it open there was a sign of minimalist layering, but this was shocking to serve as a Paratha. I immediately ordered another Chapatti, no point paying extra for such a pathetic piece of Bread. The Garlic Rice was substantial, enough for Clive and Maggie to share. 
Pieces of Chicken served on-the-bone, sat in an Oily Masala. There’s no point criticising the Oil content this is how it is. Desi Curry can be Oily. The Masala appeared to be rich, with Lamb this of course would have been a much better experience. Clive thoroughly enjoyed his Curry, in fact his final statement is one to note:
This Curry did not differ much in appearance from the Madras. There may have been less Masala, and this may have been Thicker. We had to trust Fazal. 
The large pieces of Lamb, some on-the-bone, in the Thicker, Oily Masala meant this could not be the Bhuna. The first dip of Paratha into the Masala was a classic – Wow! – moment. The blast of Flavour from the Masala was a moment of joy, Hector has found another wonderful Curry House. The second in a matter of days, why else does the Reader think I was in 
This had to be the Bhuna, and what a fine example of a Dry Curry. I did well to order this, even though it was Marg who ended up having it. Marg’s thumbs were up from the start. I could have eaten that all over again – was a surprising statement. 
Marg wasn’t finished. In the same way that the display of Starters proved to be tempting, so Fazal was asked for a piece of Jalebi also on on the counter. 
I was happy to – make Fazal famous. Maggie had further ideas. She asked to meet the Chef who had cooked her Curry, a first. Chef and the other waiter duly obliged for a photo also. 
