Wednesday is – Quail Day – at Kabana (Cheetham Hill) (133 Cheetham Hill Rd., Manchester, England M8 8LY). I confirmed yesterday with Rizwan, Mein Host at the mother shop in the Northern Quarter that I would be heading up towards Cheetham Hill this lunchtime. Rizwan assured me that I would finally get to meet his brother – Mani – who I have missed on previous visits.
Hector and Marg, who already had eaten, entered Kabana (CH) at 14.15, Paul the co-host remembered me from last month, the other chap had to be…
Introductions were made, the brothers may sound the same, Mani is more handsome, by far. That’s one boat burnt.
Mani had – good news and bad news – for me. Someone/something had disrupted the usual Wednesday pattern, no Quail had been prepared. Instead, another – Special – Lamb and Bhindi was on offer. Paul in particular raved about this, I thought I’d better take the opperchancity. I related how I had recently been enlightened as to the correct way to cook Okra in order to stop it turning to mush. I ordered the Lamb and Bhindi plus Rice.
As with last time, the Rice portion was enough to feed half of Asia, for a month. I shall again refrain at this point from using the ubiquitous – literally – and settle for hyperbole. Mani confirmed that I wanted the Curry on top of the Rice and not in a separate bowl.
Marg introduced cans of Mango Rubicon, much deserved after the hot walk over from the Northern Quarter.
The conversation with Paul, Mani and Hector continued. Haggis Curry was mentioned. Why would you? Haggis is already a Spicy Delicacy. Haggis Pakora? Chip shops in Scotland have been serving Haggis in batter for decades at a fraction of the cost that restaurants charge for similar balls of Haggis (Pakora).
With an appropriate quantity of – foliage – added, I took my seat. Marg had chosen a table at the front window. The staff member who had looked after Steve and I so well last month was having his lunch in the main dining area. There was simultaneous acknowledgement.
Lamb with Bhindi
The Curry looked paler than the Karahi I am used to having at Kabana NQ. There were small slices of Okra visible, plus longer pieces which had been cooked into the Masala.
My first mouthful was off the top of the mound, somehow I had managed to scoop up a spoonful of sliced Chillies. This shocked the palate and may well have wiped out the taste-buds. Not the best of starts.
I could see the huge quantity of Lamb under the jungle, the majority of pieces were on-the-bone. Having nowhere on the plate to set these aside, I ate on, concentrating on the Masala soaked Rice. Seasoning was an issue, Rizwan’s Karahi is always well Seasoned, Mani’s Masala was way below the Hector idyll.
Paler Meat, suitably Tender, one assumes it was sourced from the same magical butcher which Rizwan uses? Time to address the Bhindi: it was soft, slimy, not as Hector desires. Where was the firmness which even this commentator can now manage?
I had a mountain to get through, Marg observed the struggle.
How is it?
Nothing special – was the ever honest reply.
As I tidied up my plate and estimated what might be a respectful quantity of Rice to abandon, Marg described the ongoing – Festival of Food – at the table behind me. A chap had ordered Lamb Karahi, so Marg observed, with Chips and a Chapatti, Salad and Lamb Chops. Marg was looking on enviously at the well charred Lamb Chops, one for the future. Chops & Bateera? Anyway, he arranged the Meat over the Chips leaving the Masala for dipping with his Chapatti. Curry & Chips? His strategy was to abandon the surplus Chips and leave the delight that was the Lamb Chops to the end. Oh to be able to eat that amount of food this early in the day.
The Bill
£9.40 Including the two cans of pop.
The Aftermath
At the risk of upsetting Mein Host, I had to tell Mani that his Brother’s Curry has more Seasoning. For Hector, Seasoning is all.
As for the Okra, I suppose that having sat in the kettle, the outcome was inevitable.
Well stuffed, it was back down the hill towards Victoria. How many times have I walked up/down Cheetham Hill Road? Strangeways, so close, close enough.
Later, I described my visit to Kabana (CH) to Curryspondent Neil, he who painstakingly proofreads these pages, in time.
Bhindi, oot the windae – was his suggestion.
It wisnae Quail.
Two days in Manchester, first stop as always – 
Rizwan brought the Keema Peas followed by the three tubs of – foliage. Ah, the foliage, help yourself, a significant feature of Curry in Manchester.
The naked Curry is tasty enough, the smothering of Coriander Leaves adds a a new dimension to the overall Flavour, then there’s the added bite from the finely chopped Ginger and sliced Green Chillies. 
Line up Curry from a hundred restaurants, and Hector will pick out the 
I positioned a large Clove beside the pile of bones. The chap who clears up was amused, I told him that the Cloves are fundamental to what makes this Curry. The Meat being served on-the-bone, for those who wish it that way, adds even more. Spectacular Curry, yet Marg ordered Mince.
Behold as Dry a Keema as one can encounter, and no sign of peripheral Oil. Rice would not work with this Curry. 
Marg made short work of her late lunch:
After 
The Aftermath
Kebab Mahal
As we approached Nicolson Street, Marg spotted an interestingly named shop on the opposite side of the street.
A plate of Mince with Oil collecting around the periphery was presented. It did look a bit plain. I asked Marg why she hadn’t ordered the version with – Peas – which she had last time, her preferred Curry is Keema Mutter. She hadn’t spotted – Keema Matar Curry (£7.85).
OK, so I like Masala with Methi, not a mass of Herbs, but I was in the mood for this today. The pinkish, columnar Lamb was into double figures, large pieces too. I piled the Methi Ghoust high on top of the Rice, a Curry Tower? 
This was a first, and proved just how Dry-Thick this Curry was. Was this actually Curry? The Methi Mash had no features of being a Masala proper. I started with the Rice.
The Rice itself was bursting with Flavour, the various Vegetables added the required variety of Flavours and Textures, then I reach the Potato – Wow! My first – wow – at 
Black & White? The population of our fair city belongs in one of two groups: those who know how wonderful the Curry is at 
With more time at my disposal, I should have turned left and gone to 
Have you ordered? – asked Mags, there being no secret as to what she was having. I had elected to wait before ordering the inevitable: Karahi Kamb and Aloo Gosht (£8.00). The latter is now firmly part of the 
I should make a video – I said to the waiter when he placed the karahi before me. In the past, I have. Hot – does not begin to describe the temperature. The Oil and Masala sizzled for more than a minute. 
Mags marvelled at the size of the portion. When visiting 
Still the best Aloo Gosht served anywhere, and I’ve had a few – Mags declared, and not for the first time – and today’s is the best ever, I don’t know how Rashid does it.
The Bill
Curryspondent David contacted me last week to recommend Times of Punjab (63 Hairst St., Renfrew PA4 8QU). A fellow Bankie, he too had taken to crossing the water in search of a worthy Curry. 
With the far left dining area clearly busy, we were shown to the quieter right. A waitress brought the Menu, the drinks order was taken, a large bottle of Sparkling Water (£3.50) sufficed. Times of Punjab may be a bar, I saw nothing to tempt me, but then the 
Our selections would come from the House Specials, many Dishes contained – 
Rather than reproduce a list of endless variants, the Menu shows a £8.95 for Chicken Tikka Breast, Pan Fried Machi and Prawns, or £9.95 for Tender Lamb. Fish the same price as Chicken? Wonderful, I have questioned for years why venues consider – Fish – being worthy of a supplement. That – Tender Lamb – was the standard for the House Specials also encouraged. Again, many venues resort to Lamb Tikka, surely best enjoyed without a Masala? 
Having studied the Takeaway Menu also, I note the availability of Karahi and Punjabi Korma, not on the Restaurant Menu. If these are served in the truly authentic style, I would love to sample these. Karahi Gosht may well be Hector’s #1 Curry, then there’s a Desi Korma, a stalwart Curry of 
Plenty of Fish was the first observation as I decanted the solids. White and in oblong cuts, possibly Monkfish tails. But then, apart from being Masala Fish, what does Hector know? The brown, blended Masala contained signs of Herbs, in time I would unearth Green Cardamom and Cloves, though the latter may have been in the Rice. A Fish Curry, expectations are always high, Karahi Gosht may be my go to order, only because it is so difficult to find outstanding Fish Curry. 
I had asked for – above medium spice – this had been noted and was duly delivered. The Seasoning I registered as – low – initially, but as the Flavour of the Fish came across, not a problem. The Fish felt unusually soft, I highly recommend this Curry to anyone who has difficulty in chewing. The Masala intrigued, something different, something new. I relayed to Marg that I was particularly enjoying this Curry. Had this Curry been in Lamb, it would have been a completely different experience. The aforementioned Cardamom and Cloves, in conjunction with the solids in the Special Rice, added to the Diversity of Flavours, and in terms of the edible bits, Texture. 
The inclusion of – tarka – had made Marg hope for Crispy Onions. Instead, more of the large cut Onions protruded from the Reddish, Thick Masala. Marg is an Onion magnet. Having taken some of the Rice, Marg had to decant, the result looked quite familiar. I took a sample of the Masala, familiar indeed. 
Renfrew is metres across the Clyde from Clydebank, somehow, The Clydebank Curry Taste has crossed the river. A – Reddish Sweetness – is how I can describe it. All down to the Onions, I conclude, bring on a Tomato-based Masala!
Large pieces of tender lamb in a rich, red sauce with plenty of onion – began Marg – and a perfect spice level for me. Worked well with the Special Rice and the Chapatti, an enjoyable meal.
Marg announced that Coffee was required. As a new waitress came to clear the table so Dessert was mooted. Apparently new Desserts had arrived this afternoon, being uncertain as to exactly what, she went off to fetch a sample. Cue a Salted Caramel Ice Cream (£4.25) and an extra hot Latte (£2.45). 
We were here – to dine. Hector had to settle for the remains of the Sparkling Water. The Coffee was suitably – hot – the accompanying mint, the final indulgence.
The Aftermath
Edinburgh in August, The Festival, not a good time of year to be in The Capital, unless one has tickets for an event or two. On Monday, someone mentioned Bier in the much praised Salt Horse, that was enough to bring Hector through to the east, even though there’s a trip scheduled to the far east tomorrow, Staggs (Musselburgh). 
Hector had a cunning plan, another visit to the always impressive 
I arrived at 12.50, Mr. Khan, Mein Host, was in his spot, he gave his customary warm welcome. A couple were sitting at the table which appears to be the focal point of the room, next time I’ll be earlier. I sat on the far side at the wall, the laminated 
Karahi Ghoust (£11.50) was to be my choice, this time I would ask for – Chef to add a little extra Salt. Mr. Khan took this in his stride. In my excitement I forgot that I have had 
Ten to fifteen minutes passed, then the Order appeared. I glanced at the Curry, but couldn’t take my eyes off the Naan. Wtf? This was huge! Defeated already! I undid the fold and celebrated it’s wholeness. Mostly – Pale – with some burnt blisters at the centre. This was not cooked on a Tawa, the pan-handle/teardrop shape confirmed this. Later in the day would the Tandoor have been hotter? 
Soft, light, fluffy, Hector had chosen a good day to abandon Rice. The Tandoori Naan was indeed – plain – no nasty Garlic contamination here. Overdosing on Bread, then having to eat neat Curry, is why I have avoided it recently. This Naan initially was too good not to eat, but it did go surprisingly crispy. At that point it was – Curry – by the spoonful. 
Topped with but a threat of Coriander, the Curry too looked pale. The karahi itself appeared to be – small – how deceptive was this? There was no attempt at counting the Meat, with just enough Onion-rich Masala, there was enough Lamb here to justify this being the most expensive Curry on the menu. With the Oily residue already collecting around the periphery, it was time to dip. I tore off the point, my favourite part of a Naan. Can one buy six tips? (I shall consult my Rabbi.)
Yet another horrible, wet, Saturday in Glasgow; if August continues to be so, then, a priori, September can only be drier. Plodding through the puddles along Allison Street towards 
A Salad and Raita were brought to the table. I asked for the customary jug of tap-water, they have stopped providing this, the curse of Covid? A Mango Rubicon was ordered, no Sparkling Water here. 
I had seen the chap decant a huge plateful of Biryani and was prepared for what came. Even so, I knew this would be beyond my capacity. 
Four Meatballs, one Egg, and a plateful of Shorva, the standard portion, however, the sliced Green Chillies and Coriander Leaves added a nice touch. I poured most of the Soupy Masala over the Rice and quite sensibly, retained some for later. Last week in Manchester, the difference in taste between the same Curry with Rice instead of Bread was highlighted. I halved my first Meatball, pinkish inside, Spicy, but not a huge amount of Flavour. I dipped the second half in the retained Shorva, now we’re talking. The Seasoning was in the Shorva and so the Flavours flooded out, excellent. 
Having had quite a few spoonfuls of the tasty Rice, I then concentrated on the Egg. The Egg, Rice and Shorva made for a great combination. I still had Meatballs and Chicken. The coloured exterior of the Chicken suggested some sense of absorption, the inside was white, I rest my case. This was nothing like as flavoursome as the Quail/Baterai enjoyed at 
He took my almost empty bowl away, minutes later I had a top-up. This transformed the meal, the injection of heat and moisture was exactly what was required, the lake on the plate was collateral damage. I admitted that I knew that I should have been having Bread with my Shorva, he told me he likes to soak his Chapatti in the Shorva. That I’m not ready for, but it would prolong the life of a Roti. 
I had been given so much food, it was a matter of eating until I reached a point where I could leave a respectful amount. With a car, I would of course have taken all away. On a Saturday afternoon, other things are planned. 
wish I could have eaten more. My mission was interrupted, the chap came through with a Soupçon of Masa Daal.
And so to Nan Factory, the latest moniker to adorn these premises. 
Eleven Takeaways
The Bill
I counted sixteen pieces of Lamb, half of which would certainly need to be halved. Having arranged the Meat over the Rice, I noted the quantity of Masala left over, not that much, so once again, a great value Curry from New Kismet. 
I have written oft about – The Clydebank Curry Taste – a feature of every establishment in this metropolitan area, as if one Chef had cooked the base for all Curry. This Desi Lamb certainly paid homage, but whatever makes me want to return to New Kismet, albeit sporadically, had something else: A New Kismet Taste? 
The train home tomorrow was chosen to permit one final lunchtime Manchester Curry. After this afternoon’s feast at 
Did you enjoy the Quails? – asked Rizwan. He had sent us to the sister shop – 
What more can I say about this wondrous creation? 
Enjoy the photos of the neat Curry, on Rice, and then each with the added foliage. 
A slightly different taste from the other day – he added – spicier, more intense. 
