Edinburgh – Mosque Kitchen – Rice and Three

Posted on January 26, 2022 by Hector

Having posted the review of my first visit to Mosque Kitchen (31-33 Nicolson Square, Edinburgh EH8 9BX) I realised that I had not fully understood their menu. Manchester’s – Rice & Three – has not reached these parts – was therefore not the case. We’ll have Boris apologising for mistakes next.

It’s there, but just not written as such. Today I was here for the equivalent – Lamb Curry & 2 Veg Curries with Rice – (£9.50). Rice & Four – (£10.50) is also available, what a plate-load that would be.

Scotrail have put up their prices, today’s Super Off-Peak, still under £7.00, makes a trip through to Edinburgh seriously attractive. How do they get away with charging £27.60 otherwise? Anyway, taking advantage of the cheap middle of the day price, I arrived at Mosque Kitchen at 15.00 to find around half a dozen fellow diners, same as the last time.

The Lamb Curry had to be revisited, a true – Desi – delight. For the accompaniments, I studied the food pans, determined to avoid you know what. The Mixed Veg Curry was suitably complex, yes please. I hoped my favourite Veg Combo would be on offer today, it was. I asked for – Aloo Gobi – rather than the written – Potato and Cauliflower. The lady server did not bat an eyelid as she arranged a huge plateful of the Rice before spooning on the Lamb Curry. With the rest added, there was a veritable feast, great value.

The Bill

£9.50   Once again I bought no drink as there were no cups/glasses on display.

However, halfway through my meal, a chap did ask and was directed to the ice-cream counter where a different lady served him a glass of tap water. Now we know, but why not put up a sign? Why does the person serving at the food counter not suggest a drink, surely more profit? And here we reach my biggest, nay only complaint: there is no attempt at any real communication between staff and customers. A bit of banter would go a long way towards making a visit to Mosque Kitchen more memorable. Maybe they think the food speaks for itself?

Lamb Curry & 2 Veg Curries with Rice

Initially I thought I had lost out on the Meat front, but on reaching a count of eight good-sized pieces, all was well. The Lamb was Tender-Soft, beautiful. The Meat I classified as – giving – of Flavour. The Desi Masala complemented this, a truly wonderful Lamb Curry, Spice and Seasoning exactly as the Hector seeks.

However, Meat and Masala is not the not the Curry-Heute idyll, there should always be an – Interesting Vegetable.

Aloo Gobi

The Cauliflower was close to pulp, a sad feature of keeping this Vegetable warm all day. The Potato was fine, but the hoped for firmness in the Gobi was gone, a pity. Furthermore, the Spice gave some hope to rescuing one of my favourite Dishes, but that was it, there wasn’t much happening here in terms of Flavour.

Mix Vegetables

The classic Indian Mixed Veg were present: Peas, Green Beans, Sweetcorn and Carrots plus more Potato! Can there be too much Potato in a Curry?

The base of my plate developed a watery residue. The food pan (above) showed a Shorva-like liquid, this was it, and it was doing the meal no favours. The Seasoning was pronounced by its non-existence. There was nothing coming from this melange in terms of Spice or Flavour.

To be fair, Diversity of Texture is what I sought. The two Vegetable accompaniments achieved this, but little else, apart from their part in making this a massive meal.

As I cleared my plate, and every last grain of Rice was eaten, I wondered about those who come to Mosque Kitchen and only order the Veg Curry. What level of satisfaction could they possibly attain? The pleasure today was all from the excellent Lamb Curry, simples.

Rice & Three, The Aftermath

Posting some photos live, Rizwan from Kabana (Manchester) acknowledged my statement that – Manchester Curry Cafe, this is not. Mosque Kitchen have adopted the system, however, their execution needs more thought. Meanwhile, I have been told that The Village (Glasgow) is presently closed for some renovation work. Mr. Baig told me on my last visit that he was considering installing food pans for quick service. I have been in touch and await clarification.

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Hector Cooks – Lahori Karahi Gosht – in thirty minutes

Posted on January 25, 2022 by Hector

How is this possible? Simple answer – it isn’t – I may have massaged the reality. Thirty minutes? More like thirty days. My favourite Curry Cafes can turn one out the authentic Curry one seeks in some forty odd minutes, they too must cheat. Then there’s the Mainstream restaurants’ Lamb Karahi served in ten minutes, why it takes them so long to under-cook their unnecessary  Capsicum, still bewilders. Let’s step away from the imposters.

The Lamb has to be pre-cooked, else no restaurant diner is ever going to wait the length of time it takes. I have written before of the many recipes I have seen online where they fudge the time it takes to cook Lamb. In October I posted Lamb Curry – after “Cook with Aqib”, a success. This is also when I was introduced to Red Fried Onions which have been tried in everything cooked a bit since. No tears, and no watery residue as per frozen chopped Onions. Back in 2020, Curryspondent Bill made me aware of – #cookwithnabeela. This employed blended Onions which I have tended only to do when preparing a Chicken Korma. With the Onions blended, not the Masala, potentially great results could be forthcoming. Today, I unveil Hector’s master-class in the preparation of Lahori Karahi Gosht.

So why the – thirty minutes – claim? I cooked the Lamb weeks ago, Steps 1 – 4. This evening it was just the simple manner of preparing the tomato-rich Masala which was required. Refer to Steps 5 – 11 which take thirty one minutes, including the two minutes sitting time.

A kilo and a half of Lamb on-the-bone was purchased from my local Garscadden Halal Butcher/Grocer. Please cut it small – was an instruction totally ignored. I was served huge pieces with a mass of bones. Perhaps I’ll have to make the effort of going to KRK to get what I really want, else abandon the bones. Boneless Karahi Gosht? No way, Pedro!

Before cooking, the tried and tested overnight marinade. As I was only using Garlic Paste, I blitzed the Ginger and Bullet Chilli to make a combined Paste. This was added to the hot Oil, much less Oil than I have posted in the original Curry Recipes. The half litre of Water looks wrong, but this is how it must be to cook the Lamb. Periodic stirring is required throughout, don’t let one’s expensive Lamb stick to the pot or dry out.

The Lamb cooked, I split the mass into one large helping and one smaller. It was the latter which was defrosted this morning.

With the Lamb reheated, in went the puréed Onion, Spices, Tomatoes, Yoghurt, more Water and finally Herbs. As per the posted recipe, there was some aggressive cooking and stirring over the next half hour. As with the original cooking of the Meat, everything looked a bit too wet, however, the liquid soon reduced to reveal the required thickness of Masala.

To accompany, some shop bought Garlic & Coriander Naan. That’s the last time I’ll follow the instructions for microwaving. Use a conventional oven, Hector, treat the Bread with more respect.

Lahori Karahi Gosht

The Masala had a wonderful Texture, perhaps a bit less Yoghurt next time, this was tending towards – Creamy. Some of the Meat had separated from the bone whilst cooking, the remainder fell off easily with a fork. My fear at the outset of having monstrous pieces to deal with became less of an issue.

The Spice Level was not OTT, the Seasoning, as one would expect in a Hector Curry, was perfect. With Methi and Coriander, the Masala was Herb-rich. The Lemon Juice from the Marinade had also survived all the cooking, freezing and reheating, this Karahi had a distinctive – Tang. That the Lemon had permeated the Meat should confirm that the original Spices had correspondingly done their job. Meat which gives off Flavour is surely what defines a quality Curry?

My admission – it still tasted like a Hector Curry!

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Glasgow – Curry Cottage – #1 Glasgow Curry 2022

Posted on January 24, 2022 by Hector

Some may be wondering if this is still a Glasgow Curry Blog. As the tagline states, it will hopefully always be much more. Hector is home, but with the announcement this afternoon of the end of Covid testing for travel to the UK, flights have been booked.

The first Glasgow Curry of 2022 is fittingly at the newest Curry House in the city. For many years there was – The Wee Curry Shop – on Buccleuch Street, one of the three which originally bore that name, part of the Mother India chain. To the best of my knowledge it closed in December 2020. Around the corner we now have Curry Cottage – Indian Restaurant & Bar (91 Cambridge Street, Glasgow G3 6RU) which I believe is operated by the same folk who ran the aforementioned venue. Cambridge Street, Hector last had Curry in this street at The Scottish Curry Awards, three times a finalist for Curry Lover of The Year, three times a runner up. Who wins awards?

I entered the empty Curry Cottage at 14.40, by 14.42, two other male, solo diners had joined me. Mid afternoon, the ideal time for Curry, I congratulate Curry Cottage for staying open, this may guarantee more business in future.

The Menu was already on the table. Mein Host came to take my Order, I was nowhere near ready, the others got in first.  I recognised Mein Host, yet it is many years since I last set foot in The Wee Curry Shop.

I was too late for – The Lunch Menu – (£7.95) which only featured Chicken or Vegetable Dishes. Machi Masala (£13.95) almost tempted, I was having one of the seven Lamb options. Seven, not a huge choice, better this than endless tweaks of the same Curry.

Lamb Karahi (£10.50) was dismissed for the usual reason, why start an argument? The chap sitting behind me did order this, I would try to keep my eyes open and establish how much of the offending Vegetable was present. In the end, the camera was playing up, I missed the presentation of the Karahi. Garlic Lamb Mushroom (£10.50) is also one for another day. Lamb Kadu (£10.50) struck a chord. I have not had this relative of the Pumpkin in the twelve years of Curry-Heute it appears.

You like Pumpkin? – remarked Mein Host as he took the Order.

I like exotic Vegetables – was the reply.

To accompany, Cumin Rice (£3.25) and a 330ml bottle of Sparkling Water (£2.50). Mein Host departed leaving the Lady Chef to deal with the throng.

The third chap present this afternoon sounded North American, he turned out to be Indian. When his Vegetable Curry and Bread arrived, he asked for another plate. Why, I could not fathom. When my Curry was presented in a soup plate, I too asked for another plate. This puzzled the Chef. Why add Rice to Curry?

The Rice was Cumin rich, I decanted around 90%, enough for Hector.

Three chaps sitting in silence, each having mid-afternoon Curry, a strange experience.

Lamb Kadu

My first thoughts were that this should have been called Kadu Lamb. There was appreciably more Vegetable than Meat. Initially I only found six pieces of Meat, my final two pieces would be halved, so enough then. The Vegetable content was significant, I had certainly avoided the trap of Meat and Masala only. The Masala was suitably Thick and decidedly Minimal, this is how Hector likes his Curry.

The Spice hit the palate hard, not a Curry for wimps. The Seasoning was below that which I seek, however, this may have been a function of the accompanying Vegetable which gave off a slight Sweetness. I was not expecting any Sweetness, I did not expect the Vegetable to be Carrot-coloured, or as firm as presented. When I have cooked Kadu it has always been white, and turned soft. I used to use it as an alternative to Potato, now I have greater appreciation of the latter.

It took a while for the penny to drop, this was not in fact – Kadu – but – Pumpkin – as the description stated. I had taken the Menu as written, and assumed that – Pumpkin – was used to describe the unique Asian Vegetable. Mixed through the Masala was a Pulse, either Split Pea or Lentil. This added to the Thickness of the Masala. Also unearthed, two small pieces of Capsicum, not enough to spoil the Curry, or the day.

The Meat was very much a passenger in this Curry. It was suitably Tender, however, it was not particularly flavoursome in terms of either Meatiness or Spice. After the Desi Curry of Bradford and Manchester, it was back to the Mainstream.

It also took some time for the Cumin blast to arrive, when it did the Aromatic tempered the Sweetness. Once all the solids were decanted, I licked the spoon. Only then did I get to taste the Masala alone, impressive. Maybe I should have had the Mushroom option.

The Bill

£15.70    No more meals for under £8.00, for the time being.

The Aftermath

I gave the Calling Card to the Lady and showed my post for the former Wee Curry House. On being asked if I had enjoyed my meal, I admitted that Thick and Minimal Masala is how I like my Curry. On switching to the – About – page, the rotating photos truly sparked an interest, she was audibly excited on seeing the Desi Curry. The stream of photos let me explain why I had not ordered their Karahi. I got my point across – Desi Karahi does not have Green Peppers! 

Festive Menu

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Manchester – delhi2go – Dining Inn, in anything but – style

Posted on January 20, 2022 by Hector

Marg’s niece, Claire, had her first ever Curry with us at Assam’s (Glasgow) some eleven years ago. She hasn’t had much Curry in the intervening years. In this time, Assam’s has gone. Marg was keen for Claire and Jason to join is for a Manchester Curry. As both are afflicted with the entity known as – work – it would have to be arranged for an evening. In the Northern Quarter, Hector’s Happy Hunting Ground for Manchester Curry, most venues would close before the 18.30 rendezvous time.

Kabana would have been choice #1, closed by 17.30.

Al-Faisal Tandoori is a reliable substitute. In recent times they have advertised late openings, however, presently this is not the case. Golden Tandoori have removed nearly all of their seating. No way was Hector going to a Mainstream restaurant, why accept second rate fayre? That left – delhi2go (119 Oldham Street, Ancoats, Manchester M4 1LN).

As reported earlier in the week, I arranged with Chef Shahid for two portions of Lamb on-the bone this evening. Arriving early at delhi2go whist Marg met les autres off the tram, the front of house chap told me that Shahid did not start until 19.00. I went to join Claire and Jason for some late night shopping to kill the time. On the return, Chef was in situ, no Lamb on-the-bone. I asked for Lamb Curry for the chaps, a Plain Naan and a Cheese Naan. I paid for these.

The Bill #1

£21.10    In advance.

The ladies would decide for themselves.

In the walk to delhi2go, I outlined that there would be absolutely no frills, the likelihood – no plates and just plastic cutlery. Since the start of Covid, delhi2go have ceased using crockery and metal, everything is disposable. Threw them out – was a phrase used a while back. Also, if we wished to use – the facilities – we were expected to go next door to Gullivers. This was not the Ritz.

Claire, keen to avoid anything fried, was steered towards a Plain Chicken Kebap, no Sauce, no Onions. Marg ordered Seekh Kebab on a Naan. Marg also arranged the drinks. Four bottles of Still Water, no cups were forthcoming. Marg paid for this.

The Bill #2

£16.00   Again, in advance, and quite an investment.

Damien, who does the sauce tubs, was in and out. Perhaps he now does deliveries also? At least there was one familiar face front of house.

The ladies were summoned to the counter for their choice of Toppings.

Chicken Kebap

I cannot see the Chicken, but what does stand out are the Pickled Chillies and the sliced Jalapeños. If Claire can manage these, she can manage any Curry that comes her way. Maybe one day. Claire insisted that she loves these Chillies, this was not a random selection. The freshness of all that sat before her was appreciated. This was certainly not the meal Claire had in mind when she came into the city centre, but then, we’ll never now what was.

Seekh Kebab

Somewhere beneath lies a Chicken Seekh Kebap. Marg was conservative with her Toppings, it was good to see that when given the choice, she opted to have Raw Onions.

Marg was enjoying her unusual selection. She offered a piece of the Seekh Kebap to Claire who was taken aback. The Spice and the Herbs were to her liking. Claire may have found her new favourite non-Curry Dish.

Anyway, tonight was all about Jason’s first Northern Quarter – Desi Curry. Each time I had mentioned that – the chaps – were having the Curry, Shahid repeated – Chops. Lamb Chops Achari has been enjoyed here in the past, however, I was determined that Jason would experience the Desi Masala without the added Pickle.

The lightly fired Naans were brought on a sheet of paper. Their girth was very much to my liking, these were as doughy as I like them. The Plain Naan was exactly that, no added Butter, the size was well judged, what a normal person can eat.

Only my second Cheese Naan, the first was also at delhi2go when Mian insisted I try one.  That was one day shy of two years ago, and then the Cheese was a melted layer inside.  Tonight, the Cheese was subtle, spread thinly on top, with only a couple of solidified – cheesy puddles. Like Garlic on a Naan, too much Cheese would take over, too much Cheese and Hector’s system rejects it – quickly.

I thoroughly enjoyed Cheese Naan #2. Jason was not so sure about it, and so we agreed to let him concentrate on the Plain Naan. This was also Jason’s first ever Curry without Rice.

Lamb Karahi

This I can quote with certainty as the chap who brought it to the table annouunced – Lamb Karahi. I knew we were in for something worthwhile, Shahid’s Karahi takes no prisoners. Despite the Toppings of Ginger Strips, sliced Bullet Chillies and Coriander more of the same was brought on a side tray. One cannot have too much – foliage. Jason was tentative, he had never seen a Ginger Strip, but accepted the flow.

The Curry was up to the hoped for standard, the Thick, Dark Masala was full of Flavour, the Seasoning as it surely must be. The Meat was sufficiently Tender. Even looking upon this as a Curry, it was ticking many boxes. However, this was – Desi – and cooked at the hands of Shahid. Jason made all the correct comments and admitted he had never had anything like this before.

Success, but on the cusp of failure.  I am left with the sense that the presentation doesn’t have to be this Spartan. More heat in the room would have been appreciated. This was taking cheap and cheerful to the limits.

The Aftermath

Shahid came out to take his bow. Had we presented three hours later I wonder what might have awaited?

As it happens, Marg and I did return, Clive wanted another Burger, this time the – Half Pound Cheese Burger (£4.50).  Shahid was confused momentarily.

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Manchester – Kabana (Cheetham Hill) – Quail Meat Again

Posted on January 19, 2022 by Hector

Wednesday is Bateera Day at Kabana (Cheetham Hill) (133 Cheetham Hill Rd., Manchester, England M8 8LY), the sister shop to the much celebrated – Northern Quarter Kabana.

With three portions of Quail (£6.50) set aside for Hector, Mags and Lord Clive, Marg knew that she would be having – something else. We set off from Ancoats, at 14.00, it took fifteen minutes at a snail’s pace to reach – the other Kabana. Paul was Mein Host this afternoon. Thankfully, he was expecting us.

Keep three good portions of Quail – was the given instruction, Paul reported.

His colleague is always keen to welcome, a feature of every visit to date.

Chapattis (£0.90) for three were ordered, Marg surveyed her options. Lamb Chops Tikka (£6.00) is what I understood from the menu, to be her order. Today’s Specials are clearly posted for the the six days of opening, unlike the mother shop. Alas, when Marg and I were here in September, the promised Quail did not materialise. Quail, a first for Mags and Clive.

Lamb Chops

Five Lamb Chops, each a decent size, and seemingly well cremated, shared the plate with a mass of Salad and Spiced Onions. Even allowing for the predominance of Lettuce, this plateful was way more than just Lamb Chops. Marg eating five Lamb Chops, all to herself, this is becoming her standard fayre.

Five Lamb Chops on a bed of Salad with Spiced Onions, very tasty though a little pink. I enjoyed the amount of meat which complemented the Salad.

When Marg had pink Lamb Chops two weeks ago, across the road at Lahori Badhsa, she did send them back. Today’s must have been within her limit of tolerance.

*

As the food was assembled on the table, I once again pondered about the Chapattis.

Wholemeal, as is the norm in Manchester, these Chapattis had perforations as is the other feature of Bread in this city. Despite the attempt to stop the Chapattis rising, they had still managed to do so, at least partially. Chapatti/Roti, one thing I am certain of, one was enough.

Bateera – Quail

Quail what? – Clive had asked. A reasonable question, by the end I had reached some sort of conclusion.

Two little birds sat in the Oily-Desi Masala. Their near nakedness was addressed.

I fetched the four foliage containers, the modest sprinkling of Coriander was nowhere near enough. To each of the three plates I added: the Ginger cubes, sliced Green Chillies and loads more Coriander. Then there was the matter of the mysterious fourth container. Something ground and brown, I carefully placed this to the side of each plate, just in case.

Some of the Masala was approaching Shorva, with a larger plate, this oily residue could have been mixed back in. Or heaven forbid, if we had we ordered Rice, it would have been absorbed. I had Rice with my Quail here last summer, one is assured that Bread is the way to go.

The Ginger added grittiness to the Masala, the Chillies enhanced whatever Spice was already there. Perhaps I am guilty, like those who add Pepper to their Soup without prior tasting. Give me Chillies to add, I’ll add them. Needless to say, the Spice Level was spot on as was, more crucially, the Seasoning. This Masala had way more Flavour than that which accompanied our Kofta Anda yesterday at the mother house. The Brown? Coarsely ground Cumin was my verdict, and it worked.

Then there was the matter of the micro poultry. Footery – only begins to describe it. The bones are tiny, thin. Mags asked if they were edible. The main ones no, some appendages proved to be so. The pile of bones accrued on the side of the plate. Quail, it becomes a matter of – is it worth it?

I would like to believe that the effort is justified, the Meat is definitely more flavoursome than the ubiquitous poultry which features in Curry across the land. Of course, it’s the Masala which makes it, and today’s was exemplary. I shall answer Clive’s question – Bateera Karahi? If not, then Bateera Masala.

Mags had much to say today:

Full of flavour, the sauce did not overwhelm the quail. I would have it again despite the bones. It was delicious.

We had sympathy for Clive who was always going to struggle with this Curry. I put it to him that it’s one’s tongue which does all the hard work. He got to the end but had very little Masala left and nearly a whole Chapatti. Marg asked if he would have this again:

Flavour was excellent, amount of effort to get the bones out…

So maybes aye, maybes naw.

The Bill

£13.90     For Marg’s plateful, Quail and one Chapatti.

The Aftermath

Our enjoyment was expressed to Paul. The Quail was briefly discussed.

More like red meat – was how Paul described it.

More gamey than Chicken – I put to him – I never eat Chicken Curry (except when I do).

Wednesdays at Kabana (Cheetham Hill), Quail Day, well worth sampling, but I suggest one phones in advance to confirm and reserve the wee burds before embarking on the walk up.

2022 Menu

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Manchester – delhi2go – A Tale of Two Burgers

Posted on January 19, 2022 by Hector

Midnight Munchies – delhi2go (119 Oldham Street, Ancoats, Manchester M4 1LN), we go every night, it appears. Last night, Clive and Hector stopped off for a Gourmet Burger. Mian, once of this parish, explained that a – Gourmet Burger – is one where the uncooked patty has never been frozen. The Classic Burger (£4.99) has been enjoyed previously. Two were ordered. Whilst we waited I studied another board. A Half Pound Cheese Burger (£4.50) is clearly more Meat for less money. I resolved to put delhi2go‘s Burgers to the test. This evening I was back for the meat feast.

Gourmet – Classic Burger

One patty, freshly cooked over the charcoals, one slice of Cheese added towards the end for melting. I was then invited to choose my toppings and sauces from the array which is available to all who order Kebaps/Burgers. So, whilst there is a listed set of Toppings, it as a la carte thereafter.

Back at t’Travelodge, Marg was glad to see me back promptly, Monday night’s Lamb Chops were eaten in. With an abundance of Garlic Mayo, Gherkins, Lettuce and Raw Onions, I had stuck closely to what goes on a Burger served in the dreaded chains.

The first bite of a Burger in a roll usually gives a nanosecond of pleasure followed by ten minutes of wondering – wtf did I order this? Even in restaurants where one can be paying two or three times as much. Not tonight.

With everything fresh, and the Meat cooked to perfection, the smokiness was there in the Meat, the Flavours one hopes for came across with each ingredient playing its part. This was one helluva Burger. As good, nay better, than anything ever had, since the last time I actually enjoyed one.

This evening we learned not to ask for an 8oz Burger, the chap had no idea how many ounces are in the pound. One assumes the two Burgers were smaller than those served above, it was difficult to tell. What was certain, there were two. Once the Burgers were cooked, a slice of Cheese was placed on each, better already, twice as much Cheese! Tonight I went for Jalapeños instead of Gherkins.

Moments later, back in the room, the package was unveiled.

½ lb Cheese Burger

Visibly more Meat, and darker, I was halfway to believing this was better than the Gourmet. Umami! Bring on the Meat! The Jalapeños added bite. This was for me, the best Burger ever, and so comparatively speaking, better than the Gourmet.

For years I have been amused when groups of kids come to my favourite Curry Cafes and order Burgers. They have Desi Curry at home perhaps. Now I understand.

… and as far as the multinationals go, garbage!

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Manchester – Kabana – Tuesdays : Kofta Anda

Posted on January 18, 2022 by Hector

Hector and Lord Clive of Crawley, two of – The Company – assembled in Manchester, descended upon Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) at 13.50 for Kofta, or more precisely – Kofta Anda (£5.30). Mags would follow a few minutes later, meanwhile Marg was off pursuing sources of non-Indian fayre.

Rizwan, Mein Host, was expecting us. He instructed his colleague to wipe the table nearest the serving hatch. There, the end bench is movable.

Ah, the fat man’s table – I proffered.

Rizwan may have agreed, he couldn’t possibly comment.

With a Chapatti (£0.80) ordered for Hector, and an indulgent Keema Naan (£3.00) for Clive, we took our seats. The food would come, as would – the foliage.

The substantial Chapatti was of the wholemeal variety. Risen, with a pocket, one asks again, when does a Chapatti become a Roti? There was no dubiety with regards to the Keema Naan. Again, huge, and with the customary Manchester-style perforations, this would prove to be a meal in itself. With more than enough food of my own to eat, I did not purloin a sample, however, I was happy to record the visible – brown mince – which is the Curry-Heute yardstick for a true Keema Naan. No pink – Donner-like – Meat here. Clive did well, but the quantity would defeat him.

Kofta Anda

Four good-sized Meatballs and one hard boiled Egg sat in the Blended Masala. There was enough viscosity in the Masala to not class it as a Shorva. There was Oil separating on the periphery as is the norm in Desi cuisine.

Mags arrived in time to record the moment, she repeated my Order.

There’s a bit of heat in the Koftas – was her opening remark. Should I present a theorem that this is a gender driven comment?

The light colour of the Meatballs forced the conclusion – Chicken. Whilst Lamb is always Hector’s preference, Chicken here is never an issue, the Herbs and Spices are what it’s all about. I’m still waiting to discover Kofta Anda with Vegetable “Meatballs”.

The Masala was significantly different from that served with the Lamb Karahi, Hector’s regular choice at Kabana. No Peppercorns or Cloves were encountered here, the Seasoning was below that in the Karahi. Alternating the Chapatti and Masala with the Kofta, this was proving to be a suitable tasty combination. When the Egg was brought into play, the Curry was transformed. Both the Flavour from the Egg, the yolk in particular, and the Texture adding another dimension. Egg in a Curry, simple, but effective. Aloo Anda? Nobody has ever served this, a Potato and Egg Curry must be worth trying.

A different Curry experience is what I sought today. Man cannot live by Karahi Gosht alone, though a Hector possibly could. My fellow diners also enjoyed what was their first Kofta Anda. Tuesdays at Kabana, Kofta Day, Rizwan should really disclose the pattern for all of his Today’s Specials. We know that at his brother’s Kabana on Cheetham Hill Rd., Wednesday is Bateera Day. Rizwan said he would contact Mani and hold back three portions of Quail for us tomorrow.

*

The Bill

£6.10     My share, paid separately.

The Aftermath

I normally post some photos live here as we eat  on another medium, not today. Has someone hacked Kabana’s page, jealous of their ongoing success?

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Manchester – Kabana – I’ll be back

Posted on January 17, 2022 by Hector

Only ten days have passed and it’s Manchester once more, it feels as if I am never away, call me – Mr. Manchester!

At 13.40, prior to checking in at Ancoats, Marg and I wheeled our bags up from Victoria and parked them at the rear of Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England). The lunchtime rush was nearing its conclusion. Rizwan, Mein Host, gave his customary warm greeting. This week he was expecting us, plus some more of our – Company – later in the week.

The usual – was ordered – Lamb Karahi (£6.00) on-the-bone with Rice (£1.50). Marg was having Curry today – Keema Peas (£5.30) with a Chapatti (£0.80).

Rizwan was proud to tell me – we have followers in Pakistan.

We? I insisted that I only report on the outstanding quality of the fayre, it is he and his staff who provide it.

Lamb Karahi

A ritual is evolving, the naked Karahi is brought to the table, it is then dressed with the foliage. This time I stopped to record the intermediate stage featuring Ginger and Chillies.

Finally, the fully dressed Lamb Karahi.

Time to eat.

Yum, I need write little more. I have enjoyed this Curry dozens of times. Here is a link to the posts if the reader wishes to establish the efficacy of my claims as to its outstanding quality: the Spice, the Seasoning, the Tender Meat the Rich Masala, exemplary.

Sling the Rice – was a live comment I received from Chapatti John whilst I ate. I still insist that this Curry works better with the absorbent Rice, oodles more Flavour emanates.

Keema Peas

Marg was more conservative with the foliage. As is her custom, she maintained the Chapatti accompaniment. Marg was of the belief that she had more Meat than I had. This we could not verify, but it does confirm that the Keema portion was substantial.

Marg’s enjoyment was declared, her favourite Curry pitched at a Spice Level which was within her limits of tolerance.

Marg, facing into the now empty room, heard one of the staff comment about the photos I had posted on another medium. Proud of his own work, I deduce.

The Bill

£13.60      Hector knows how to show a lady a good time.

The Aftermath

On looking at the Board, I remarked to Rizwan that if I am to come back tomorrow, I should have something different.

Tomorrow there’s Kofta, with Egg – he informed me.

Kofta Anda! One of my favourite alternatives to Karahi Gosht.

I’ll be back!

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Manchester – delhi2go – Lamb Chops

Posted on January 17, 2022 by Hector

Mags was up for a late night Takeaway Curry, Lord Clive of Crawley sought a Donner Kebap, ah well, I may as well have something, but to sit in. It was 23.10 when we entered delhi2go (119 Oldham Street, Ancoats, Manchester M4 1LN), our long established, late night, Northern Quarter venue. The front of house staff have changed since our regular pre-Covid visits. I initially stood back and let the others get in their orders.

On asking for an Aloo Gosht, the response was puzzled looks. Mags’ favourite Curry is standard, it may not be on the Menu, but has been provided in the past.

I stepped up: Is Chef Shahid here?

The Maestro heard his name and emerged from the kitchen:

Who is asking for Aloo Gosht?

Fists were bumped as is the present safe greeting. Shahid is always keen to cook for me. Marg is planning a Curry for her niece and partner later in the week. I arranged Lamb on-the-bone for the chaps on Thursday. That should be quite an event.

This evening, I asked for Lamb Chops, slow cooked but with burnt exteriors.

The number of Chops was then discussed, a portion is four, I asked for six. Not a problem. Clive’s Donner (£5.90) was ordered, we were asked to pay later and so took a seat.

Mags’ Aloo Gosht plus Roti was presented, she disappeared out into the night.

Next, Clive went up for his Donner – with everything on – including – extra Chilli.

Donner Kebap

Plenty of Meat, topped with the usual array of Vegetables, how can this not be healthy?

Having enjoyed his Donner, Clive made it clear that it still needed – more Chilli.

Whole Pickled Chillies and sliced Jalapeños were available. Alas, Clive would not have seen them.

Lamb Chops

Five Lamb Chops is so much more satisfying than four, therefore six could be the ultimate quantity – for one. This was a mass of suitably cremated Lamb Chops.

The Chops had been cooked through as I had instructed, the exteriors up to standard. There was an underlying flavour which spoiled the experience, I took this to be Mint, not a favourite. I deduce that the offending Flavour had been incorporated in the marinade. Six Lamb Chops, pleasure in the extreme, regardless.

The Bill

£7.00   For six Chops, great value.

The Aftermath

The short walk round the corner to Great Ancoats Rd. The Northern Quarter, where one really has to stay when in Manchester.  Note the current opening times. Hopefully by the summer the late night midweek openings will be restored. 

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Bradford – The Kashmir Restaurant – As I Like It

Posted on January 15, 2022 by Hector

Lunchtime in Bradford, the go to venue for many years remains The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England). The central location, and reliably early opening time, are two fundamental attractions, of course, it’s all about the Curry.

Last month’s disappointing Meat Ball Spinach at nearby Karachi put me in the mood to try this at Kashmir, there was not Kofta (£7.90) today. The Keema Spinach Masala (£7.50) was the fallback, Chapattis included.

Marg and Hector arrived at 12.30, the waiter whose name I may have known once, was in his usual spot. The greetings were warm and sincere. Marg would have her usual snack – Samosa – (£0.90), two portions actually. Marg asked for one meat, one vegetable, but was told that only Meat Samosas were available. Marg also asked for Salad, even though a modest Salad and Raita always arrive.

No sooner had the jug of tap water and Salad/Raita been presented, when the Order arrived. This was – Curry in a hurry – however, there was no need to panic, the food was no doubt ready, only the Chapattis had to be cooked.

Samosa

More raw Onion, Tomato and Cucumber were presented with four small Samosas. This was quite a plateful. Marg would also help herself to one of the three Chapattis, the lady knows how to snack.

I’ve never eaten so many raw onions – remarked Marg as she ate. This was more a reference to times past than this particular meal.

Small compact parcels of pastry with potato and meat filling, an enjoyable snack to go with my salad.

Marg made no reference to the Chapatti which she appeared to be enjoying also.

Three Chapattis, today I would mange two, between us we left but a scrap. We’re getting there.

Keema Spinach Masala

Dry Curry is what Hector holds in the highest regard, this was – desert dry – in terms of appearance, but had sufficient moisture to to allay any fears regarding its edibility.

Pieces of Tomato and Herbs were visible in the mass, there was no Oil residue forming on the edge or base of the plate. One likes to think this makes a Curry the – healthy option.

A sufficiency of Spinach was present, enough, not an excess. When I seek a Curry with Spinach, this is what I hope to receive, not a mass of Green Mush. This was – as I like it.

Earthy – said Marg, who was already sampling my Curry.

Satisfying – was my response.

The Spice Level was not demanding, the Seasoning was again – as I like it. I ate slowly, savouring the moment. With Kofta I would have had an accompanying Masala, this Curry was entirely different. Whatever it is that triggers my desire for Spinach in a Curry, the mission was accomplished.

The Bill

£9.50   Still cash only, presently.

The Aftermath

As I ate, I remarked that I have not eaten upstairs in the main restaurant for some twenty years, probably more. I was keen to establish how late they stay open. From five until midnight – I was told. So not into the wee, small hours as my favoured late night venues then.

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