Midnight Curry in Bradford, last month Hector and Marg visited Sheesh Mahal over two nights. Tonight, it was decided to give the other stalwart – International (40-42 Morley Street, Bradford, BD7 1BA) another go.
Another go? Once upon a time there would have been no reticence, a visit to International would guarantee the warmest of welcomes plus of course, excellent Curry.
The era of Bashir, Khalid and Ali is long gone.
Entering just before midnight, I stopped to take a photo of the glass door. As well as the photo being a work of art, note the opening times. 11.30 – I have been arguing for all day opening for years. The payback is not being open all night, for that there is the Sheesh Mahal. Lunchtime Curry at International, next trip.
In the most recent visits to International, the intensity of Flavour in my chosen Curry has varied. I consulted a well known and reliable Curry Blog to establish the last time I was truly impressed here. Lamb Nawabi Khana (£11.95) is described as both – complex – and – Desi. It was definitely time to try this again.
Inclusive Chapattis/Naan etc are no more at International. I would ask for a Chilli & Coriander Naan despite this not being on the Menu per se. The all embracing box should guarantee flexibility.
Marg, who only had Samosas during our lunchtime visit to Kashmir Restaurant across the street, was still not ready for Curry. Special Vegetable Pakora (£4.50) would suffice.
One of the many young waiters buzzing around the ground floor dining area, took the Order. I got my – no Peppers – in just in case. Capsicum has never been an issue at International, better to be safe.
A group of young chaps took a table within my field of vision. One chap had Curry, Naan and Chips. Chips with Curry I have never understood, who has Potato with Curry? Is Aloo Gosht on the International Menu? Anyway, good on him. Oh to be able to eat that quantity of carbohydrates, writes the man who is always ready to share a kilo of Karahi Gosht, a veritable protein overdose.
Special Vegetable Pakora
Four Bhaji-sized pieces of Pakora, hardly – Special. And certainly not when compared with Dumbarton’s famous Delhi Darbar who dish out mountains of the stuff. The accompanying Salad was ever so modest.
The batter coating looked somewhat bizarre, and certainly on the crispy side.
My Pakora is a little bit doughy – was Marg’s immediate observation, her concluding remarks:
Four large pieces of Pakora, with a well done taste. They were full of vegetables, but a little doughy in certain areas. I enjoyed the Raita which was necessary to moisten the dish, they were too dry otherwise.
Lamb Nawabi Khana
Topped with a decent amount of fresh Coriander, and a good slice of Lemon, the abundant Meat protruded through the Thick Masala. There were pieces of Tomato cooking in there also. With the Oil collecting on the periphery of the karahi, this was ticking all of Hector’s – Desi – boxes. The Meat, impossible to count unless it was decanted, was on the large end of – Bradford small. This had the look of the full Bradford Curry Experience.
The Chilli & Coriander Naan was void of Chilli, so Chef was not so flexible then. For the record, the Coriander Naan was £2.95. With loads of mini burnt blisters, risen towards puffy at the edges, and no sign of Garlic, this was close to the Hector idyll. A pity then about the missing Chillies. The Naan was large, well worth the price, and was clearly never going to be finished, even with Marg’s help. I bet the young chap sitting nearby could have polished this off after his feast. When a Naan is this good, too much will be eaten, the challenge is maximum Naan intake, but eat all the Curry.
‘Kinnell! Behold – The Big Bradford Blast! Here was – the taste – that one seeks in a Bradford Curry. The squeezed Lemon added Citrus to the impressive level of Spice. Maybe I didn’t need the extra Chillies in the Naan after all. The Flavour of the Lamb itself came across. Marg took a Soupçon – Earthy – she declared. Hector was in his element, despite the Seasoning being a good bit below what one hopes for in a Curry. The palate was being tested, the appetite sated, all was going well, then…
Around the halfway point I realised that the portion in front of me was even larger than I had at first estimated. This made yesterday’s portion at Sultans Restaurant look – small. The Naan had to go, a pity, I was thoroughly enjoying it. This meant Meat and Masala only. Hector had another problem.
Without the Bread mask, the Masala tasted – powdery. Can I add – powdery – to the accepted list of – tastes? Powdery is certainly not a – flavour – and what I was experiencing was certainly not a matter of – texture. The Masala tasted as though a Spice had been stirred in close to the point of serving but not properly cooked in. Had I sent the remnants back for a reboot this might have been overcome. I tried to identify the particular, offending Spice. It is frustrating when one knows, but cannot name it.
What had been a wonderful Curry ten minutes previously was no longer. I would leave more than I ever should, Marg took a further Soupçon, that was all.
So, what had happened here, was my observation accurate? In restaurants where the staff are more involved with the overall dining experience, one could comment, they might have an answer, possibly a solution. Khalid and Ali would have been on the case.
Impersonal Service
The young chaps do well, but it’s all robotic, a rush to get things done. Yes, the courtesy questions are asked, however, sincerity, or heaven forbid humour, appears to be thin on the ground. It is clear that International needs a recognised MC.
There was a flurry of excitement across the table when I asked for – The Bill. Chocolate, Marg had spotted Chocolate being presented in the wallet. Today is not a Tuesday, Marg knew both bits were coming her way.
The Bill
£19.40 Confirmation that I had asked for a Chilli & Coriander Naan (£2.95).
The Aftermath
Moments after I left International, a seed became unstuck, ah Cumin. That was it, either powdered Cumin, or a Garam Masala rich in Cumin is what had dominated the final mouthfuls.
The new Menu was on the table, prices remain competitive, and as is the Bradford way, three Chapattis, salad, and sauce are served with each Curry. QED. 
Our Order was a case of deja vu, Ricky was having the Koftay (£10.00), if available. He has been disappointed on previous visits. Surely, with the new Menu, all Dishes should be available at all times? For Hector, a true Bradford Curry – Handi Gosht – (£10.00) served on-the-bone. Marg stuck to tradition – Keema Karahi – (£9.00). When Ricky declared a Starter – Sheek Kebab – (£3.00), Marg and I were set to share a Fish Pakora (£5.00). 
We nibbled on the inclusive Salads whilst we waited. The bottle of Raita sauce, on every table, is available to buy as a Takeaway. As and when our fellow diners moved on, I took the opperchancity to take photos of the new premises. The décor is simple, and definitely an improvement on what was. 
Sheek Kebab
Two Chicken Sheek, Seekh Kebabs, were presented halved and smothered in raw Onion Rings plus pieces of Tomato. With the bottle of Raita applied abundantly, these did not last long. Maybe next time I’ll try these.
The same Toppings obscured the pieces of Fish. Even whilst sharing, the portion felt sufficient. The long pieces of White Fish tasted fresh, the Batter was suitably Spiced, however, the Seasoning was way below what the Hector looks for. Fish without Seasoning, we’ve been here before, and too often. Enjoyable as this Pakora was, it could have been so much more. 
The Toppings were no more than sliced Green Chillies. By the appearance of the rings, these must have come from the huge, tubular Chillies, whose name I have yet to identify. 
This Curry was a slow builder in terms of Spice and Flavour. This was down to the low level of Seasoning. This has not been an issue here in the past. Slowly, slowly, this Curry raised itself up the scale of pleasure. The Meat was suitably Tender, Sucky Bones added to the experience. Whilst the – wow – level was not attained, this was still a damn, fine Bradford Curry. 
With the peripheral Oil collecting, the heart of this Keema Karahi looked suitably moist, not wet. Where was the Potato? Marg assured me they were there – small bits, tiny. This was different. 
At first sight, there appeared to be more Kofta than I have ever seen for this Dish served in a restaurant. It was only on studying the photo closely that I spotted the boiled Egg. This was a Kofta Anda bearing no resemblance to that served to Steve 
On leaving, I managed to secure the photo of the entrance room where Takeaways are processed. This substantial area provides plenty of space for meet and greet, and social distancing. I like the new premises, the noon opening maintains. There shall be more visits. In the meantime, this was my fifth visit, so there should be enough coverage of the Curry to create a – Sultans Restaurant – dedicated page, and of course add this establishment to – 
T
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 
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 
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. 
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. 
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 
