For the final Curry of this trip, the venue was always known. Curry for lunch in Bradford has to feature The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England). Fish Karahi (£8.50) has been Hector’s favourite here for many years, however, two days ago at Sultan Restaurant, Keema with Spinach was planted in the mind. Keema Spinach Masala (£7.50) it would have to be.
With luggage in tow, Marg and Hector entered Kashmir just after our noon checkout at nearby Jury’s Inn. Both regular staff greeted – We’re going home – I informed them.
Marg fancied her fallback Samosa (£1.00). The Order was given, Chapattis would accompany, three inclusive here, still.
A jug of tap water, a modest Salad and Raita were brought, no messing around.
We were the first diners of the day, more would arrive. It took only a matter of minutes to bring the food, all very efficient.
Samosa
A pair, not the largest Vegetable Samosas ever seen, but still, a decent snack. Marg held up one Samosa to show me the interior, Potato appeared to dominate. All was well here.
Keema Spinach Masala
Surprisingly – brown – the Keema was suitably Dry with no sign of surplus Oil. Tomato protruded from the mass, with but a hint of Herb, not the dark green that was anticipated.
Three standard Chapattis, I would make the effort to manage two. As ever, this would mean overdosing on Bread. Once cannot have Rice with a Curry such as this.
There was Seasoning, there was Spice. Bradford Curry is by definition Herb-rich, if there was Spinach present it was subtle. Ironically, this is how I prefer it, an overdose of Saag/Palak is not necessarily my cup of tea.
Second Chapatti taken care of, as has become the norm of late, neat Curry. This is far from being my preference, but is a reflection of the appetite.
Marg watched me clear the plate, the irony, I order Mince, she doesn’t.
The Bill
£8.50 No extras.
The Aftermath
Farewells and off to Bradford Interchange. There was a display of classic cars at Centenary Square.
Strange how our timetable permitted this final Bradford Curry. Hopefully I’ll be back before the end of the year, if not, January is guaranteed.
Sheesh Mahal
It was 22.45 when we entered 
Marg was only having Lamb Chops (£4.95), for Hector, the Curry which Steve found to be – 
Hot, Asian style – said the waiter as he made his notes. 
The counter had four empty tins of Bier. Chaps sitting at the window table opposite me plonked four tins on the table as they took their seats. I do not recall this being a feature of late night dining at 
A pile of Lamb Chops sat before Marg, the count was four, they appeared to be scrawny. The latter proved to be wrong. Marg observed that they had been folded and skewered, so the Chops were appreciably larger than they first looked. 
The round Naan was shiny, but as requested, no Garlic Butter had been used. This was an excellent Naan, the Chilli would enhance the Spice Level of the Curry, the Coriander add to the overall Flavour. Light, not too doughy, we both tore in. Marg was having this as a second course. 
The – fresh coriander – garnish was decidedly minimal. I always appreciate a wedge of Lemon, Citrus can add a new dimension. The Meat had been cut – Bradford small – 
I took another photo at the halfway point. This looked more like a classic Bradford Curry, suitably drier. Full of Bread, it was time to attack the neat Curry. It was only at this point that the Herb Flavours were realised, The Bradford Curry Taste at last. 
An enjoyable Curry indeed, but where was the Pickle?
The Rickmeister has had a bee in his bonnet regarding the possible relocation of Sultan Restaurant (219 Manningham Lane, Bradford, BD8 7HH England) to Frizinghall opposite the former – Turf – pub, of course we all know where that is. The premises are a former Italian Restaurant, The Man from Bradford was worried that Sultan may be going posh. Then there was the possibility that this was a new outfit altogether.
Arriving at Sultan this afternoon around 16.00 just before the heavens opened, all would be made clear, in time. The new address was given, premises some two kilometres north of their present location. But when will the move be? Still questions to be answered. 
Ricky suggested that he and Dr. Stan have the Koftay (£8.00) if available, or Keema Karahi with Spinach (£7.00) otherwise. Marg was definitely having Keema Karahi (£7.00), her second Curry of this trip, two in three days, so far. For Hector on his fourth visit, it had to be a return to the impressive Handi Gosht (£8.50) enjoyed on 
Ricky talked Dr. Stan into sharing a Starter, Seekh Kebab (£2.00) would have been Hector’s guess, but no, Meat Samosa (£2.00). Chapattis for all, included in the price it’s a Bradford thing.
A young waiter came to take the Order, the availability of Koftay was confirmed, we had happy chaps. Medium-plus was requested for the male diners, medium for the lady. I was specifically addressed – on-the-bone? It had to be. Next it was Marg – Peas, Potato? Marg opted for – The Works.
A simple Salad was brought accompanied by a bottle of Raita which I was assured would be Spicy. A jug of tap-water was the provided liquid, no messing about here. 
The Mains arrived, not the largest portions ever seen, and definitely on the small side compared to the mountains that Hector has been served at the 
Here it was, the definitive Bradford Curry staring up at me. The rich brown, thick Masala had but mere traces of Oil. I didn’t count the Meat, even allowing for the bone content, this would more than suffice.
The Meat was giving Flavour, something one cannot take for granted. It had the – right level – of chewiness. Sucky Bones too, the Flavours, oh how rich the Flavours, this Curry was stunningly sensational. I feel like another trip to Bradford has to happen soon, just to have this again. With 
Study the photo, observe how the Minimal Masala simply shrouds the Potato. Again, the Herb content was visible. The quantity also appeared to be an elegant sufficiency.
… 
The Bill
Wednesday is – Quail Day – at 
Introductions were made, the brothers may sound the same, Mani is more handsome, by far. That’s one boat burnt. 
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 
The Curry looked paler than the Karahi I am used to having at 
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 had a mountain to get through, Marg observed the struggle.
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.
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.)