Half past one, a good time to visit Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England), before this, one might have to queue to get in. It’s Wednesday, Quail Day at Kabana (Cheetham Hill), but yesterday, Rizwan invited us to share the – Staff Curry – a first time experience here in the Northern Quarter. Three of the seven dining at Kabana today had signed up for Batair / Bateera (£7.00).
Howard, briefly known as Mr. Kabana (see below) and Josh were today’s fellow Quailers. Both were sitting with Clive and Maggie when Hector arrived at 13.31. The adjacent table was partly occupied, that wouldn’t suffice. The table at the door became free, Steve arrived, we grabbed it and assembled the Quailers. Then the larger table mid room became free, Lalaa summoned us, we complied. Legroom. Mags would subsequently join Clive and Maggie.
Howard was having a Chapatti (£1.00), I suggested that Josh and I share a Nan (£1.00).
*
It’s not often I have Bread at Kabana, the Naan here is something else. Round, soft, light, fluffy, it feels more like a Flat Bread than a traditional Naan. Wonderful Bread.
Batair / Bateera
The three pots of – foliage – were brought to the table. The ritual smothering got underway.
Two wee birds in a Thick Masala. Footery – has been the apposite adjective each time Quail has appeared in these pages. Gamey – way better than Chicken, it would have to be else the Hector would be showing no interest whatsoever. Maintaining some dignity, Howard tackled his Curry with a knife and fork, Josh and Hector got down and dirty.
The Spice Level impressed, it was comforting to note that this was how the staff would have it. Not crazy, sensible. Having eaten one, the second bird felt like a matter of course. Does anyone ever have – three? Two Quails, definitely a lot less Meat than having a Karahi Gosht. Sucky Bones, every mouthful seemed to involve a bit of sucking. The wishbones were remarked upon, why?
A passing member of staff asked if we required anything else. I gave him the – bigger stomach – response.
To what extent the Hot Spice was coming from the Masala or was already embedded in the Quail could not be established. The Masala itself was excellent, different from that served with the Karahi, seemingly more full of Flavour from that served at Brother Mani’s at Kabana (Cheetham Hill), but just as – runny. This, I had to tell Rizwan as he came to verify our enjoyment. What a sook. My fellow Quailers were suitably verbose, Josh:
Certainly moreish. Exciting because that’s the first time I’ve had Quail. I agree with your assessment, if I had a bigger stomach …
Howard likes to play the game:
My first ever Quail, a very elegant, refined and delicate dish which can’t be eaten with any degree of refinement, elegance or subtlety. The Quail and sauce took flight and proved yet another wonderful eating experience at Kabana. It seems impossible, but Kabana gets better and better.
Howard has yet to have Hector’s – Fish Creation.
The Bill
£23.00 For the three Quail and two Breads.
The Aftermath
Second in command after Hector – was how Rizwan described Howard as he paid. Howard’s reign as – Mr. Kabana – is over.
The Company are in Manchester, even Craig and Yvonne are having Brunch Curry these days – Chicken Masala – (£6.50) at 
Having established who was here and who had been already, Howard’s name was mentioned, more than once. There was no Curry-Heute for Howard aka 
First time in 
Before leaving 
Are you going on holiday?
Normally, the Hector would have Fish Karahi (£11.90) when Currying this early. As Saturday’s Curry at – 
We were the first diners of the day at 
Two large, well stuffed Samosas were accompanied by another portion of Salad. 
The three inclusive Chapattis remain standard in many a 
The karahi may appear modest in size, it was deep, and contained a mass of Curry. The Meat was cut larger than one normally finds in 
The first blast was a Meaty one, not Herbs. The Spice Level would have been in the comfort zone for the majority, the Seasoning apparent, but far from intrusive. 
Some of the Onion surplus found its way into the Karahi.
Bradford
Having become used to heading out to Frizinghall, such a new/different venue stood out. On our arrival at the desired locus, the business had changed hands. Desi Chaska was no more, instead JDC Grill & Chill (308 Keighley Rd., Frizinghall, Bradford BD9 4EY, England) was in situ. Appearing to be yet another Grill House, it was Marg who spotted the photos of Curry posted on the window. The Hector was already considering yet another visit to nearby 
With only two tables inside, accommodating around ten in total, the staff were occupying one, a meeting? The smaller window table became ours. A young girl brought the large laminated menu. 
It was the desire to have Lamb on-the-bone which brought the Hector to this location,. Fortunately, Lamb Curry On The Bone was available in medium (£10.50) and large (£16.99) portions. With Marg eschewing Curry-Heute, – medium – would do. 
At this point I’ll mention the Drinks on offer: cans (£1.00) and 1.5l bottles (£2.50). So when Marg declared a Fish Wrap – solo (£3.50) – or meal (£4.99) – the latter included a drink. Assuming Salad/Chips with the – meal, good value. We would ask. 
In time, I spotted in the open kitchen that it was a lady cooking the Curry whilst a chap prepared the Fish Wrap. A Lady Chef in 
It took a good thirty minutes for the food to appear, a positive sign. This would not be Curry from The Big Pot. As the Chapattis were cooked so I saw the outcome. These were not the classic thin Bradford Chapattis, but the huge Wholemeal style which the Hector is less happy with. Already it was accepted, one would have been enough. Should I add – ban Wholemeal Flour – to 
A splendid, nay glorious, mulit-layered Salad, far from just being – Green – was presented. Nibbles. 
With Marg’s Wrap on the table, two Handis were then presented. 
Too much Curry, never a bad thing, Marg might help out, however, with her substantial Wrap and the Salad, the Hector was left with a challenge. 
Pieces of a white Fish were mixed through Salad and Mayonnaise. Marg made a point of telling me that she didn’t have to add any Mayonnaise to the plate of Salad, such was the quantity in the Wrap. 
Full of Fried Fish, with Salad and sauces, I added most of the Side Salad and enjoyed a full meal with Salad, Fish and Pitta wrap. 
Two Handis, both had a threat of Coriander and Ginger Strips atop, one had sliced Bullet Chillies. Differentiation. 
What to do, eat one then the other, or decant? Decant. 
With more than a plateful of Curry, I studied the Masala from the – mild. With Tomato Seeds to the fore, and a Texture the Hector could only dream about in his own home-cooking, this was clearly a Masala to appreciate.
One knows a 
Our Chef, Hostess, approached the table as the Hector was nearing the endgame. The customary question was asked. And so the Calling Card was presented and introductions made. Khola, from Lahore, confirmed the presence of Lamb Chops and other cuts in the mix. Cinnamon? Mixed Spice – was her concession in the reply. 
Having met – Wife – I had to meet – Husband. And so there were photos of Iffy, Khola and Hector. We should all recognise each other next time.
The first gig of every year is traditionally IQ at The Met, Bury, 2024 is no exception. Hector, with Marg in tow, was here once again for the Friday night – seated – show. Let the kids in their fifties stand down the front we, the retired, struggle to stand for three hours. 
A Prog Rock gig in Bury means a night in Manchester. A night in Manchester gives the opperchancity to visit 
Is there Fish? – was my greeting to Rizwan. The last Fried Fish (£5.50) in the shop was secured. For Marg, Lamb Karahi (off the bone) (£6.50) and a Chapatti (£1.00). She passed on the Keema (£6.50) despite Rizwan taking the lid off the kettle to show his wares. 
In all the years of Currying at 
I watched Marg cut her Meat with the side of her fork, a la Hector. A whole Clove was produced and set aside. Clove, the Spice which stands out in a Manchester Curry. Marg managed all but a scrap of her Chapatti, she blamed the Egg sandwich at Carlisle for taking the edge off her appetite.
What a plateful! Rizwan was almost apologising for not having a larger plate. He would no doubt have filled that too. Look at the size of the Fish (Coley), and compare this with a standard Fish Curry. It’s all in the marinade, and the skin had been left on to absorb the Spices, before baking/frying.
If the Fish was huge, so was the Rice portion, then there was the Salad atop. Beneath the Fish lay a film of Masala from the Karahi. What more could a Hector need?
When Rizwan brought Marg’s Chapatti I took the opperchancity to order the finishing touch – a bowl of Masala from the Karahi. This arrived momentarily, complete with Sucky Bones. Here was proof, if required, that the Masala was markedly different from that across the table. The Coley was smothered, half of the Masala retained for later.
The Spice from the Fish was spot on, the Seasoning too. The girth of the Fish was magnificent, it cut easily but was otherwise intent on retaining its integrity. Why is this not in our supermarkets? A Fish Curry, of sorts, with both Fishiness and Seasoning. Apparently some Fish live in the sea, a feature that is not always apparent when having a Fish Curry. 
The Salad wasn’t ignored, a variety of Textures is always appreciated. Fish, Masala, Salad, Rice, extra Masala, it was all happening here. 
Any special requests – asked Rizwan as we were taking our leave. I pointed to – Lamb Karahi – on the board.
Resistance (2019), featuring a – virus – on its cover, remains IQ‘s latest album. Little did we know at the time of the 
Such a complex piece of music, a finale, in the same way that side four of – The Lamb Lies Down on Broadway – (Genesis, 1974) was not. Twenty three years later, IQ surpassed themselves. After a two album, nay eight year hiatus, Pete Nicholls rejoined IQ to create what I still think is their finest album – Ever (1993). The near fifteen minute – Further Away – as I recall, proved so demanding to perform live, it never made the live album to accompany the reunion tour – Forever Live. Somehow, in 1994, I managed to see both Pendragon and IQ at The Marquee Club within weeks of each other. In
Time for something new. Plinth, the working title featured Tim Esau (Bass) and Mike Holmes (Guitar) find themselves embracing mounted twelve string guitars to play the first minutes of this – work in progress. Marg declared afterwards that she particularly enjoyed this. I was trying to find – the theme. (Not – the wee tune!)
I have written before that Pete Nicholls is not Peter Gabriel. Even he said this evening that he should get off stage so that the band can play. If somebody has to sing, let it be him. Look how – poppy – IQ were for the two albums without.
Halal Kebab House 
Curry does not appear on the menu boards at Halal Kebab House, and still there is no printed menu. The young chap told me this was due, but I have been told that on most visits. 
A paper table setting was presented along with a decent Salad and Raita. The black plastic fork reminded me that this is the land of the Curry Cafe, yet there is only one on Albert Drive itself. 
y? Hector was the only person having Curry in this hour. Chips & Cheese was flying out the door accompanied by Donner. The spit was on, earlier than one would expect. 
The blended Masala was the key feature, no Whole Spices were unearthed as had been the case here. The Meat count was easily into double figures, a decent portion. 
Hot food, always worth a mention. In the Mainstream, one’s Order can sit for who knows how long before it is brought to the table. The dominant Flavour was recognised and named instantly – Garlic! After the recent Garlic overdose at 
I looked at the Rice in the container, and the quantity still in the bowl, no more required. Otherwise, all was devoured. A Curry, nothing to excite in particular, but satisfaction attained. 
Whenever one has outstanding 
Arriving in the Southside at 14.00, the sun was low and blindingly bright. The Curry Cafes around Albert Drive are overdue return visits. One chap at 
My mental picture of my Order was such that if the Chapli was as big as claimed, only a Side of Vegetables would be managed thereafter. 
From the second window booth, I took in my surroundings. Nothing has changed. No dignitaries today. The Chapli arrived first.
The Chapli was huge, well fired, a deep red, also the thickest Chapli ever encountered. I had to assume – Lamb – as this was nothing like the more common Chicken Chapli one encounters. The Garnish caught the eye also. The threat of Coriander on top was complemented by the array of Pickles and otherwise minimal shrubbery. The Big Black Olive was a joy, the Cherry Tomato was kept to the very end. Sliced Green Chillies, Pickled Onions, mini Gherkins, and a threatening whole Red Chilli, were great distractions. 
Topped with Ginger Strips and sliced Green Chillies, this was a full portion of Vegetable Curry. Already I realised I would struggle. The Masala was pale suggesting something Creamy may have been added. I struggled to find the Potato such was the imbalance. There was possibly three times as much Cauliflower as Potato. 
I was eating from both plates until enough of the Chapli had been taken care of. The Aloo Gobi was then decanted. So much would be left. 
Towards the end of 2023, Jim suggested that the Hector organise another feast at 
Behold the Sparkling Water! A rarity in the Southside Curry Cafes, and hopefully here to stay, at 
For Hector, the soft, mushy Shami do not match the quality or impact of the Chapli. Strangely, the Shami have a red Meat base whilst the Chapli are Chicken, not my usual preference. 
The tactic worked, a veritable plateful of Diversity topped with the hot Chilli Sauce was assembled. When heated, this hot sauce is the icing on the cake. That metaphor appears to have become muddled. 
Shkoor asked if we were ready for the main event.
Whatever the magic afore, the food was presented in two woks. Lamb Chops stood out proudly, projecting above the other Lamb pieces, some of which had bone, some without. The customary Coriander and Ginger Strips topped both Karahi. 
Wok #1 sat before Howard and Hector, wok #2 went to the far end of the table, Jim and Davy could focus on that. With Dr. Stan sitting opposite, mid table, I waited to see if he went right or left. He chose to his right, helping the – buddies – leaving Howard and Hector with an impossible task. 
Starting with the Aloo Gajar Mutter, Potato/Carrots/Peas, I knew exactly what to expect: an astonishing level of Flavour and Spice in a Vegetable Curry, which at 
The Chapattis had arrived, a few to be getting on with. More than enough as it happened. Huge, light and only a hint of Wholemeal Chapatti Flour, far from intrusive. I had to relate last week’s horror story of the 
Would there be room for Dessert? The compartmentalisation of appetite had already been discussed, there’s always room for Dessert. Jim was keen to sample the Kheer once again. 
At the end of November
I could see a tray with remnants of something with Potato behind the counter. 
Despite a Modest Salad occupying the edge of the plate, the mound of Basmati was huge. Clue #2. Cumin Seeds were mixed through the Rice – Jeera Rice. How much do Mainstream Restaurants charge for this? 
Minimal toppings, just a simple bowl of Oily, Blended Masala with Lamb. The Coriander was then mixed through the Masala, the Oil was partly absorbed. The Salad components would offer a welcomed diversity of Texture. I counted eight pieces of Meat, each one large and requiring to be halved. As ever, I retained a fair percentage of the Masala for the end game. 
There was an immediate blast of Spice, the Seasoning hit hard too, then something else. This was different, unlike anything else served on Allison Street. Clue #3. I ate on.
As I ate, so Mein Host came over to make the customary check. He showed me his phone – Sara Kebab Churrasqueira Ramada – 
I enquired about the tray of Curry I had seen earlier – Chicken, Lamb and Potato – or – Murgh Aloo Gosht? 
I verified that all Dishes listed are available in Lamb. The Karahi will have to be tried, but only if the 
January 2nd, an opperchancity to wish everyone a Happy New Year, and have the first Curry of 2024. This year Hector plans to report from places even further afield than managed previously, a trip that was shelved due to Covid is finally taking shape. 
The
For Hector, at 
The Paratha was served whole as is preferred. With some bunt blisters and a suggestion of layering, it was ticking boxes. Alas, it had been made from Wholemeal Flour, why? 
There was certainly more Fish in the portion than there was in the early years at 
Wot, no Ginger Strips? It took a while to identify the translucent topping. It had to be Syboes, no Ginger Blast then. The Thick Masala was worryingly similar to the Machi Masala, surely not? On tasting, it did seem a bit Sweeter. 
Abandoning the Bread is the customary tactic. Today, I was particularity keen to do so. The Paratha had become annoying. Why are Chefs using Wholemeal Flour in Chapattis never mind Paratha? Is it cheaper? 
