Two years since my last visit to Lahori Badsha (140 Cheetham Hill Rd, Manchester, England M8 8PZ)? It’s moments like this that make one realise how much time has been stolen from us.
Marg was just about on board to have Curry three days in a row, even sharing the kilo if required. The intended venue for today was – Dera – further up Cheetham Hill Rd, alas their phone was always busy. A mid afternoon Curry was planned, no point going all the way up there to be disappointed. I have Curryspondent Ahmed in Islamabad on the case, more news as and when.
The walk to Lahori Badsha from Ancoats is not demanding. We arrived just on 15.00 to find a family seated at the rear. I took the adjacent table, no point sitting near the door in the middle of winter.
The serving chap wiped our table thoroughly but had to be prompted to bring the Menu. He appeared to have better English than his predecessor. Sometimes I have struggled here to establish exactly what is available, especially in the – Curry of The Day – section.
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 Badsha has been in Hector’s mind since the first visits. As their Karahi are only served by the kilo, sharing is necessary. I was considering ordering the Hirn Karahi (£26.00) on the assumption that this was Fish. Googling – Hirn Fish – gives a rather exotic – Flower Horn Fish – as a result. Hirn, a typo? As I write, I discover that – Hirn – actually translates as – Deer. Imagine ordering a Fish Karahi and receiving Venison? So, who in The Company is up for a share of a kilo of Venison Karahi later this month? We also spotted – Taka Tak – a portion for £8.00. We know this reference from many enjoyable meals at Pak Taka Tak (Athena), but what was this exotic Dish? Offal – apparently.
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 Lahori Badsha. This left me with Lamb Curry (£7.50) served on-the-bone, or something from the Curry of The Day list. I decided to go back to basics. Lamb Curry with a Naan (£1.00). Our chap noted the Order with care.
The family behind me had finished and took their leave. Moments later the lady and her elderly mother were back. Mother wanted more, to take away. Two chaps came in to share a kilo of Karahi, Chicken Karahi (£18.00). I must admit that this looked tempting such was the richness of the Masala. OK, I’ll give it a try if anyone is up for it.
Marg’s Chops, Salad and Raita arrived first.
Lamb Chops
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.
Lamb Curry
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.
This was back to basics, a simple Desi Curry. I wonder if they’ll do a Fish Karahi?
The Bill
£17.00 Cash Only. The young chap at the till examined my Scottish £20.00 note.
We don’t take these!
Why not? It’s money, I have many different colours of Scottish notes, they’re not all the same like English ones.
On studying the note further he decided to accept it.
It says Sterling – he acknowledged.
It’s strange that when we pay contactless, our Scottish money is never an issue.
The Aftermath
I asked after Zak. Nobody had heard of him, or they weren’t saying.
Zak, how are you?
On our departure I noted that both the other Kabana and Chappati Corner were both shut this Saturday afternoon. Something to note in future. I have also located another Curry Cafe on the other side of Strangeways – Moghul’s Taste.
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. 
New Year – 2021 was definitely the worst with everyone at home. To bring in 2022, it was therefore decided to try and repeat the success of 
The preparation of both the 
The 1200g of Salmon was cut into bite-size pieces and transported to Helensburgh – raw. Reheating a Fish Curry would have seen the Fish turn to pulp. 
Happy New Year!
Lahore Karahi
The 
The waitress announced that Chef had differentiated between the – mild – and the – medium-plus – by the addition of the sliced Bullet Chilli. Both were topped with a sprinkling of Coriander. 
When I had this 
Same topping, same Masala, with added Pickle. I accept that’s how one makes an Achari, what I’m getting at will be made clear below. Graeme’s comment:
Same topping, same Masala, surely the Bhuna should have looked markedly different? I challenge the Chef to explain why this Masala deserved to be called a Bhuna? 
Behold the plate of – Soup! Hector and Marg both ordered this? It’s just as well it came with Rice, Bread alone would have been impossible, we had Bread.
As always the first dip of Paratha into the Masala would reveal so much. Topped with Red Chillies, these added more to the underlying – smoky – Flavour. There was Spice, not enough to have Marg make her customary outburst, there was Seasoning, enough to make me take note. This Masala had everything one could hope for, Texture aside. Why so runny? 
Not a Curry, but a Lamb Kebap topped with Syboes with an accompanying Salad. The Red Sauce is something Hector has learned to avoid. Too often straight from a bottle, Chilli Sauce tends to be as Sweet as it is Spicy. Angus had ordered Pilau Rice when Bread would have been the logical accompaniment. However, he and Alison were sharing the Rice and a Naan.
Angus did express his pleasure immediately, he had chosen something to his taste. Thereafter it a matter of clearing the plate, which he did, though half the Pilau Rice was left over. 
The last time I saw this Curry
Indeed, Judith and Angus had the Pilau and Coconut Rice before them, neither could establish which was which. 
This Curry last featured in 
This was the proverbial mountain of Rice accompanied by two small bowls of sauce, a Raita and presumably a Masala. I would have expected, and have confirmed, the serving of much more Masala as Marg and I did recently at the 
Of the five bowls of Rice on the table, none were finished. There is a physical limit as to how much Rice a person can eat. At the end of our meal, the table resembled a European Curry House with 
The Bill
We took a chance and turned up at 19.00 without having phoned to check there was space. Around a dozen customers were present, scattered across the restaurant which occupies part of the building which makes up The Brig Inn, also a hotel. I/we didn’t know this, yet we have passed this building oft on our way to 
A young waiter brought the menu then returned soon after, keen to take the drinks order. Only 330ml bottles (£2.30) of Sparkling Water were available – two please. 
The waiter was not ready for my interrogation. On mentioning Ghaly Masala, he started writing this down. I had to stop him and ask again what sort of Masala this was. He went off to consult and returned with – creamy. Strike one. On enquiring about the – rich sauce – in the Lamb Budda, he told me the Lamb had been cooked in the sauce. Well I bloody well hope so – is the phrase which was withheld. Hector was firmly back in the land of the – Mainstream – no – Desi – here. In time the word – thick – was used to describe the sauce, but only after I had introduced – Soupy – as a possible description. Lamb Budda it would be – 
At 19.30, hot plates were brought to the table. Later, two more bottles of Sparkling Water were brought. On pointing out that we hadn’t ordered these, the waiter returned to confirm – on the house. ‘Tis the season to be jolly, allegedly. 
As I intrinsically knew when I saw the Masala in the Lamb Curry at 
subsequently be halved, a decent portion. Two wedges of Tomato had been introduced near the point of serving. I always enjoy half-cooked Tomatoes. 
The Lamb Budda has a two Chilli rating – Madras – was given in the guide elsewhere on the menu. I would call it a – Medium – Spice Level, never challenging, enough to know it was – Indian Fayre. With the amount of Flavour present, there was really no need for more heat, however, had I ordered Chilli on my Naan, well who knows? As we shall see, Marg did alter the Spice Level of my Curry. The Seasoning was as I hope for, not what usually comes. Lamb Budda, so far so good.
The Masala here was decidedly paler than the above, but had the same blended consistency. Sliced Green Chillies had been stirred in, pieces of which merrily crossed the table. Merrily? Calm, Hector, you’ll be using – joyful – and – triumphant – next. I took a Soupçon of the Masala for comparison purposes. 
Every grain of Rice was eaten, the entire Naan too, which is unheard of. Plates were wiped clean. Joe came over to join us on seeing we were finished. He apologised for the wait, the Complimentary Drinks were a consequence of this, a large Takeaway had delayed matters. Here was the opperchancity to introduce Curry-Heute. I congratulated Joe on the quality of his Curry. That we knew Fiona and family was revealed. Indeed the next couple to depart made a point of chatting also, Shish Tandoori has its enthusiastic regulars. 
The Bill 
Our attention returned to Fiona et al. They described Shish Tandoori as being their favourite Aberdeen Curry House.
Mosque Kitchen (31-33 Nicolson Square, Edinburgh EH8 9BX) lies opposite the venerable
I arrived at 14.20, there were only a handful of customers in this somewhat large Curry Cafe. In the Manchester style, the fayre was on display in food pans, ready to serve. 
It was the Masala which brought me here, it has that – special – appearance which I shall describe as possessing an – oily porosity. A hint of something herb-like sat to one side of the plate where the Masala had run free. The Rice featured Seeds, I hoped for Cumin, but no telltale blast was forthcoming. Seven large pieces of Meat, school dinners came to mind once more. I thought back to a certain lady who would count the chips in the scoop as she served them, shaking off what she regarded as too many. Each piece of Lamb would be halved, I had no issues therefore with the portion size vis a vis the price. 
Two chaps sat on the far end of the table, I waited until they departed and took the photo across Nicolson Square. It could be some time before I return to the impressive 
During 
Comparisons with Nando’s was the primary purpose of the visit. Hector has been enjoying Nando’s since 1994 when introduced to, I believe, their second outlet at Earl’s Court (London). Since then Nando’s have expanded across the nation and Peri Peri Chicken has been introduced to many a Curry House and Kebap Shop. 
Both come with Chips, Marg managed to arrange a Salad instead of Chips. 
I’ll start with the Chips. Since the ritual of – adding Salt – to one’s dinner disappeared from Hector’s book of tricks over two decades ago, Chips have been relegated to – occasional – and are only ever eaten with Mayonnaise. Mayonnaise may have been available, none was asked for. These Chips were seriously hot, fresh, and remarkably tasty in their own right. What’s more, the bucket in which they were served had been heated. Good Chips, as verified by Marg who suddenly became interested. I never order Chips at Nando’s, double Spicy Rice for Hector when having a half Chicken. 
Saturday’s Salad had way more Pickles than previously seen at 
No Olives, and not overtly – Spicy – as Marg did not make her usual cry. For the extra £1.50, I felt that the Peri Peri Chicken looked to be a much better deal/meal.
Hector has deduced that there are no hockey balls being struck by ladies anywhere in Central Scotland today. As a consequence, Marg declared herself free to join Hector for the Saturday afternoon Glasgow Curry ritual. Indeed, Marg went one step further and invited Peter & Wendy, who are similarly without commitment, to join us. Furthermore, Marg even suggested the venue: 
Having agreed that Peter would share the kilo of Lahori Chaska Lamb Karahi (£24.99) with Hector, Zaheer was contacted yesterday and the Order placed. This should save us the wait whilst the 
For accompaniments Hector went off-Menu – Chilli & Coriander Naan (£2.99), whilst Peter chose a Garlic Naan (£2.99). Marg stuck to her usual Chapatti (£1.30). On realising there would be more than enough Bread on the table, Wendy decided to share in what came her way. 
Sat facing the counter, I could not see how many were in the Restaurant. A huge portion of Peri-Peri Chicken passed us, this I must try, sometime. Peter acknowledged that he too liked the look of this. However, he was here, for what I believe, was his first sit-in share of a Desi Karahi. 
The customary Chilli Dip and Raita, today, were accompanied by a Salad which was a departure from the norm. Overloaded with Pickles, this was a pleasing change. I don’t think I’ve ever had a Pickled Onion with a Curry before. The Pickled Chilli was mine!
Topped with Coriander, Ginger Strips and a single slice of a Bullet Chilli, this was quite a mass of Mince, and Peas. The consistency was as it should be, a hint of a Masala, this is meant to be a Dry Curry, too many venues do not know this. 
The Chapatti was standard fayre, and definitely a Chapatti, not a Roti. Some went to Wendy. 
If ever I was not having my kilo of indulgence, I believe this may be the go-to Curry at 
The Toppings had no Chillies, the Spice Level in the Curry was pitched perfectly. QED:
I know that families sit down to share this quantity of Karahi. They do so with piles of Bread. Some may wonder how I can put away so much Meat, I wonder how they can eat so much Bread. Without Bones, the intensity of Flavour would not be the same. Without Bones, the challenge would be a non starter. Today, there was a sufficiency of Lamb on-the-bone, the Meat bore no resemblance to the kilo and a half of Lamb on-the-bone I bought in my local Halal Butcher yesterday. That appears to be Bones with Lamb. 
The first dip of Bread in the Masala reveals all. We had Spice, we had Seasoning, and most importantly, we had Flavour. Glorious! I can always identify Cloves, thereafter it becomes a matter of stop analysing, get on with the enjoyment. 
The karahi was cleared, mission accomplished.