Glasgow – DumPukht Lahori – 2020 Curry

Posted on August 1, 2020 by Hector

Three days in Glasgow and Lord Clive of Crawley has not been to a Curry House. Hector had planned the traditional Saturday afternoon slot. However, all regulars were summoned to Holland St. today at 13.00 for the re-opening, at last, of the State Bar. There was no point leaving before the FA Cup Final had finished, thankfully there was no extra time. It was 19.50 when we headed across the river to DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). I phoned en route to confirm that four of us would require two kilos of Lamb Lahori Karahi (£20.00). It is August, six months have passed since Dum Pukht first opened for business. Let’s hope the next six are without interruption.

Aqeel and his assistant, not seen since my first visit, were front of house to greet as we entered, a perfect photo opperchancity. We took the table to which I have gravitated on each of my visits. Bread had to be selected, Mags had witnessed the wonder which was the Roti (£0.90) served last time, four were ordered.

The assistant took the Order. There is also a new waiter who assured us his Farsi is much better than his English. All he needs is the language of the restaurant and all should be well. Three staff, it looks as if things are starting to take off at DumPukht. A Takeaway customer came in and enquired about a Leg of Lamb Karahi. Aqeel needs twenty four hours notice for this. Not on the Menu, this must be an enhanced version of what we had ordered.

The wait was not long, hot plates were brought at 20.10, the food arrived ten minutes later. Having not dealt with Aqeel directly, the wonderful Roti I was expecting had been replaced by the standard Wholemeal variety. A disappointment, but this will make me all the more determined to secure the super-Roti next time.

Lamb Lahori Karahi

The only thing better than one kilo of Karahi Gosht is two.

I doubted that the ladies would manage the whole kilo and so suggested they share, then Mags could have a Takeaway with the surplus. Well, that’s what I thought. Marg was hungry having not eaten all day, I did not expect to see their karahi empty so quickly. They cleared the lot, Clive and Hector ate at a more reserved pace.

Topped with Ginger Strips, the Masala looked the part. As ever, the Oil separated to collect on the sides. The Meat had been cooked to perfection, less fatty than last week. Marg found a piece of Kidney in the mix. At £20.00 a kilo, one cannot fault this. Kidney, there’s a story one should ask Marg to tell.

This Lamb Karahi had a much more Peppery flavour than last week’s, closer to what Dr. Stan and and I had on Visit #1. The photos may highlight the red, however, this Karahi was closer in flavour to the paler Namkeen.

Whilst we ate, Aqeel came over to check all was well. He then made a video of us tucking in to his fayre. This was a first.

There was a Kick, not such that Marg made her usual comment, the Spice Level just kept growing. My notes record – soft meat, the bone count was not excessive.  This was another wonderful offering, Aqeel had done us proud.

Mags – This is definitely better than one I had last Saturday. Peppery, if I could get that every time, I like a White Curry, tick.

Marg – A very pleasant peppery taste. A variety of textures of meat in an oily but tasty sauce, and I enjoyed the Roti.

Clive – Very flavoursome whilst eating. The notable thing is the after-taste. It wasn’t a hot Curry, but it just kept growing.

We weren’t finished. Marg went over to the fridge to inspect the Ice Cream (£2.50). She returned with a tub of Cookie Dough flavoured.

The Bill

£46.50   Where else in this city could one find such magnificent Curry at this price?

The Aftermath

As we left, a chap was sitting on the other side of the room tucking into a whole kilo of Chicken Lahori Karahi. Good on him.

Last week Hector became aware of the park in Kinning Park for the first time. On leaving Dum Pukht this evening, I became intrigued by the flower basket on the adjacent fence. What lies behind?

Interesting.

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Glasgow – Mother India’s Cafe – Full-on Flavour Day

Posted on July 30, 2020 by Hector

Last night’s Kofta Anda somehow whetted Hector’s appetite for – Spinach. With a restricted number of options in Glasgow’s West End open mid afternoon, the Lamb Saag as served at Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) was foremost in Hector’s mind. Alas, it was not to be, Banana Leaf was not open (yet?).

Open as advertised, unlike… was the title of my last post at Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD) when the same disappointment occurred. The small table which Marg and I tend to be allocated was once again Hector’s appointed locus. There were fewer tables than usual, the staff were wearing masks, Social Distancing was being observed, all was well.

Machi Massala (£5.80) was a given. Lamb Saag (£6.20) would be accompanied by a Paratha (£2.15) and a Sparkling Water (£2.95 !!!). Hector would have his Spinach!

Given how few diners were present at 14.30 on a Thursday afternoon, the wait was not long. Business was surprisingly steady.

I had great expectations for the Paratha, the standard here is high. What came was Light, Flaky, Layered, and had an acceptable Buttery sheen, not greasy as others might interpret the moistness. The negative was the use of Wholemeal Flour which Hector eschews in favour of – white. A decent Paratha, and only a crumb was left, so a good size.

At the point of ordering the prices of the Tapas portions did register. Compare the platefuls at comparable prices served in Kabana (Manchester) last week. I suppose one knows what one is getting here, and it is the West End.

Machi Massala

The blast of Capsicum hit hard. What have they done to my favourite Curry at Mother India’s Cafe? The Fish Curry, I have described for over a decade as being the best served in Glasgow, has changed. I had not noticed a solitary piece of the hideous Green Mush topping the Dish with the Ginger Strip. I had to stop ordering the Lamb Karahi here some years back when they declared that the Capsicum was already in.

Fortunately, after Hector’s palate had recovered from this unwelcome assault, the Flavour somehow faded towards – Pickle, this surprised. It therefore took a few moments to register anything – Fish-like. The Spice and Seasoning were there, the quantity of Fish was enough to justify the cost.

Does this mean a change of Chef, recipe?

Give Hector back his Machi Masala!

Or, is the plan to ruin the entire menu?

Lamb Saag

The portion looked tiny, but proved to be deceptive. Five pieces of Meat sat in the dark, thick, Masala. The powerful taste of Spinach came over instantly, success. The Spice Level was moderate at best, the intensity of the Seasoning compensated. The Texture of the Lamb covered the spectrum from Tender-soft to chewy. A double portion would have gone down well, but what a price that would have been.

The Bill

£17.10 Eating here must still be regarded as a treat.

The Aftermath

Mein Host confirmed that Mother India’s Cafe only opened yesterday for dining in after Lockdown.

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Hector Cooks Chicken Karahi + Naan

Posted on July 30, 2020 by Hector

Chicken Karahi? We live in strange times. For example, last night’s attempt at making Naan marked the hundredth post in – Hector’s Cooking, but not the hundredth Curry. I reckon that happened this evening, so I must present myself with a certificate to mark the occasion.

Lord Clive of Crawley arrived in Glasgow this afternoon, our busy schedule over the next few days may only permit one restaurant Curry. Tonight there had to be food, but with trains stopping early, it was a case of go home and rustle something up. Clive often orders a Chicken Curry. Hector, the perfect host, did not think his guest would be impressed by having to wait ninety minutes for a Lamb Curry. And so, it was a case of in which order to start the preparation of a Chicken Karahi, and what was going in?

*

Frozen chopped Onions was the starting ingredient, then it was a case of assemble the large dried ingredients in one dish, the powdered in another. Hector was not holding back, a Minimal Masala and a big Spice Level was the objective. Whilst the contents of each dish were stirred in, the Chicken Thighs were cooked in the microwave, a safety net, no Salmonella please.

Onion Powder was used as a thickening agent, dried Methi went in with Garam Masala towards the end.

Amchoor Powder and Salt were the last to go in to this Post Pub Curry.

Throughout Lockdown I have watched numerous video clips of people preparing Karahi, using Chicken is so much more straightforward, but the outcome inevitably less satisfying. The positive is that a Karahi bears no resemblance to a Curry cooked with a base gravy.

Two dough-balls had been set aside for tonight, just in case. These were rolled out whilst the Tawa was heated. To improve upon yesterday’s attempt, the aim was to go larger and also hopefully thicker.

Tonight, more bubbles formed across the dough as it cooked on the Tawa. Melted butter was applied before turning. I wanted the burnt bits and monitored the cooking to ensure that this didn’t get out of hand. The result was pleasing in terms of appearance.

Chicken Karahi + Naan

Clive was well impressed that I had made my own Naan from scratch. The size was definitely better than anything I have produced so far. The Texture was again most certainly Bread-like, but as I had already doubted the efficacy of the Yeast, the Naan was not as light and fluffy as one would hope for, next time.

The Chicken Karahi had come out exactly as planned, a Dry, Thick, Masala. The Spice was there and the Seasoning was a la Hector. The Methi had provided the extra Flavour dimension, everything was fine except for the Meat. The Chicken did nothing other than make this a – Non-Veg Curry. Fish Karahi next time?

This is marvellous – was one of the correct noises made by Clive as he ate.

Just something I rustled up – was the modest reply.

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Hector’s #3 attempt at Naan + Basharat G’z – Kofta Anda

Posted on July 29, 2020 by Hector

With Rizwan confirming that last week’s wonderful Naan at Kabana (Manchester) was made from – strong white flour, Hector was motivated to once again try making Naan Bread at home. The range of flour available remains sporadic, simple – white flour – was the best I could find.

The second attempt at homemade Naan employed a basic recipe of flour, oil and water. This time I would also include Yoghurt, an Egg (one egg is un oeuf), Salt, Sugar, and Yeast. It was about time I got around to using the Yeast, it has been in the cupboard for some twenty five years. Again, I have not seen Yeast in the shops through Lockdown.

Maybe I should not have been surprised yesterday when the mix of Sugar, Water and Yeast did not react. (Add to the shopping list – Yeast.) With plenty of time to hand, I let the dough sit under cling-film in an oiled bowl to rest for some hours. Last night I divided the dough into four balls, two for today, and two for, well we’ll see what transpires.

The Naan would be the accompaniment to the Kofta Anda purchased at Basharat G’z (223-225 Allison Street, Glasgow, G42 8RU) at the start of the month when travelling restrictions were lifted, a bit. Four Meatballs, one Egg, I’ve done that one already.

Normally I would use a pan to reheat, tonight the frying pan came out to play. Here I was able to watch the Shorva sizzle, then thicken. Slow cooking, despite appearances, to try and reheat the Kofta evenly.

I still cannot source a non-nonstick Tawa. A stick? Just how hot does one get it before adding the dough? I had a spare in case the intuition was wrong.

The dough rose initially around the edges, not in the middle, then a big bubble formed, encouraging.

I knew the half cooked Naan had to be flipped, the bubble would then burst.

Once flipped and with some butter pasted over the entity which now resembled Bread, I decided that this was as good as it was going to get.

Kofta Anda + Hector’s Naan

The Naan had the texture of Bread, but was nowhere near as light and fluffy as was the objective. Still, not too shabby, recognisable as a Naan.

The Kofta were lightly Spiced, and as much as they had a decent level of Flavour, I soon came to realise just how much more wonderful – Kofta Palak – can be. The hard boiled Egg felt out of sorts without copious Shorva and a Chapatti. As a snack, this was fine, I was left wanting more.

The Aftermath

It was time to experiment again. I rolled out the other dough-ball and placed it on a baking tray which in turn went into a preheated oven. The golden Bread which resulted looked OK, alas, it went straight into the bin after tasting. So, this is how one bakes biscuits?

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Glasgow – Dum Pukht Lahori – Tiffin Express – This is a Special Place

Posted on July 25, 2020 by Hector

Hector has been waiting for this day for some four and a half months. On March 9th, Dr. Stan and Hector visited the newly opened DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). We shared a kilo of Lamb Lahori Karahi (£20.00), it was truly outstanding. With what became the ill-fated trip to Polska in the days following, I promised to return to Dum Pukht at the end of March with more diners. Then came Lockdown, DumPukht closed, seemingly for good, then opened its doors again towards the end of May. I have had three Takeaways during Lockdown, each confirmed what was apparent from Visit #1 – this is a special place.

I took the Subway from Partick, alighting at Kinning Park. This was a treat in itself. I don’t think I have been aware previously that there actually is a park beside the M8 motorway at Kinning Park.

Five of us were due to assemble at Dum Pukht at 15.00. Marg was elsewhere today, eating Pizza. The Company – were booked in to the Koelschip Yard at 16.15, time felt tight, so I arrived early at Dum Pukht to get the Order underway. First I had to check if – Boneless Lamb – was available today to please John, it wasn’t. Then I checked with Mags that she would be happy to have Karahi Gosht instead of her usual Aloo Gosht. Howard and Tracey had already experienced a Soupcon of DumPukht’s Lamb Lahori Karahi, they were up for it. I ordered two kilos plus three Naan and three Roti.

Fewer tables were in situ this afternoon to comply with the present social distancing requirements. Whilst I waited for the others, I told Aqeel about my tour of places in Northern England in the past week. Aqeel was particularly interested in the Rice and Three as served at Kabana (Manchester). He plans a cheap and simple Buffet as and when things get back to something like normal. Perhaps we will finally see the big copper pots in action?

Howard and Tracey were first to arrive, they were introduced to Aqeel. All were assembled before 15.00. Two chaps came in as Aqeel was about to serve. I never established what they were ordering, it delayed our meal by some ten minutes. Dum Pukht was a one man show this afternoon.

The Naans were served quartered, which for once was the sensible thing to do, five were sharing. Rogni Naan (£1.50), well fired, fresh from the Pizza oven? I explained to those who had not encountered one before that the perforations stop the Bread rising. The Sesame Seeds went down well.

The first of the two flat karahi was placed on the far end of the table near John. Aqeel confirmed that this was one of two. The second was placed between Mags and Hector leaving Howard in no man’s land. Two kilos, I expected the ladies to eat less, John reckoned he could handle one kilo himself at a push. Drinks were offered, Sparkling Water is not available at Dum Pukht, a can or two went to the far end of the table.

Here we go – if you snooze you lose.

Lamb Lahori Karahi

Thick strips of Ginger topped the wondrous sight. Bones stood out, I could only be sure that there was – enough – for everyone once first portions had been taken. I had managed to secure a Sucky Bone. The Masala was suitably Thick, shiny, the peripheral Oil was forming.

Joy of joys, what is the secret to creating such a wonderful Curry? The Spice was at a – sensible – level, two Green Chillies had also found their way on to my plate, so an extra – kick – came courtesy of them. A piece of reverse logic, such was the strength of Flavour, the Seasoning must have been fine.

The taste of Manchester – is what I noted on Visit #1, perhaps less so on subsequent Takeaways. Having just returned from Manchester, I realised all the more that this Karahi has its own unique and  distinctive Flavour.  I would put this on a par with Yadgar and Karahi Palace, and their respective Karahi are equally dissimilar.

The Meat was Soft, delightfully Tender. There was Meat on-the-bone, Boneless, plus Fatty bits. It all went in, and at this price who can argue? My fellow diners were each making positive noises. Hector was not taking notes, too busy eating. Tracey suggested we should have ordered the third kilo, but soon hit the wall. There was enough, just.

The Roti turned up relatively late. With my last Takeaway, I ordered Chapattis which are not on the Menu. Chapatti John had to ask the difference between a Chapatti and a Roti. The difference usually is that Roti turns to crisp. The Roti presented today were in a league of their own. Again quartered, these had risen to create pockets as in Pitta. It’s uncanny that I wrote this in the description for my Naan at Kabana two days ago. I deduce that these were not made from the Wholemeal Chapatti Flour that I had last time, but a whiter flour. Whatever, the Roti were something else, a new experience, and despite arriving in time for the end game, they were devoured.

There was much wiping of karahis. Not a drop of Masala was left, just one scrap of Rogni Naan.

It was time to record the formal comments:

Tracey – It wasn’t too red in colour (which she hates). I liked the lumps of fat which were melt in the mouth and flavourful.

Chapatti John – No Chapattis? The Rotis were almost a good substitute. I liked the balance of flavours and spice and the extra thick cut ginger.

Mags – The Lamb on-the-bone with fat left on it was full of flavour, very tender. I loved the bread, particularly the Roti … will definitely be back.

And finally, Howard, who has not been quoted in Curry-Heute for far too long:

Both the Lamb and the sauce had flavour. When you got to the bottom of the dish there was a big tomato hit which was wonderful. The Lamb was super-tender, the spice and the seasoning, spot on. As an added bonus, the Bread was a revelation. I particularly enjoyed the Naan which was well done and had the added interest of sesame seeds … absolutely excellent.

Freed from his cooking duties, Aqeel had checked on our progress throughout the meal. He had watched five very contented diners enjoy his Fayre. I had told them – this is a special place.

The Bill

£48.50 Under a tenner a head, unbelievable.

The Aftermath

John had me confirm with Aqeel that a half kilo can be served. It looks like he may be sneaking back.

As we made our way to Koelschip Yard there were many more positive comments. It looks like we shall be returning next week and in even larger numbers. Two tables, how many kilos?

After five first class meals from DumPukht Lahori, not only is this venue added to Hector’s Recommended Curry Houses, but also earns its place in Glasgow’s Top Rated.   Long may this business prosper.

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Manchester – Kabana – Same Again?

Posted on July 23, 2020 by Hector

Marg and Hector entered Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) today at 13.45. Marg had already eaten, something that was not Curry. For Hector, a repeat of yesterday’s so satisfying Karahi Lamb was the easy option, however, the Cauliflower and Potatoes served at Kabana has also impressed previously. Why not have both?

Rizwan was not present when I made the Order. I also asked for a Naan (80p) instead of the customary Rice. We took our seats, there were six other diners spread across four tables. They would soon be finished leaving the place eerily quiet.

Rizwan had returned, unseen by Hector, so it was a surprise when he brought over the Curry. It was strange to be given a bowl of Curry instead of the plate with Rice.

The Bread intrigued. The Naan was round, lightly fired, and had risen to create a pocket. More like a thick Pitta, this was markedly different from a Tandoori Naan. The Bread was remarkably light and fluffy, tremendous. Regular Readers will know that Hector has been attempting to make Bread during Lockdown, I had to wonder what flour had been used to create this impressive offering.

Karahi Lamb + Cauliflower and Potatoes

As was the case yesterday, being served at the table meant that Rizwan had already liberally applied – the foliage. The Masala in the Aloo Gobi was clearly different than that of the Karahi, more Oily. It was into the Oily Masala that I dipped my first piece of Naan. The heat made me gasp as the telltale Manchester Clove taste hit the palate. The Potatoes were suitably soft, and the Cauliflower retained the required firmness.  An excellent Aloo Gobi.

The Karahi Gosht was on-the-bone. Despite being a half portion, I still had way more Meat than I had been served at 7 Spices Balti (Sheffield) two nights ago. Having Bread with this Meat and Masala was a different experience from the usual Rice. Still a wonderful combination this was definitely not – same again.

The Bill

£6.10 Two visits and I did not photograph the new Kabana prices. Next time, which may well be next year.

The Aftermath

A possible third visit was discussed for tomorrow, it would have to be early. Rizwan bade us farewell with his refrain – Hector, you’re living the life.

Not for four months I didn’t. People need to get out and stay safe.

We walked round an empty, rainy Manchester, taking refuge in a well known Coffee Chain before Bier o’clock was declared. In the Arndale Centre, it was apparent that some people are intent on not complying with what is presently expected.

I have subsequently messaged Rizwan to find out what flour was used for the Naan. Goldstar Plain Flour – was the reply. Watch this space.

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Manchester – Kabana – The Red Carpet

Posted on July 22, 2020 by Hector

Marg and Hector’s eight day tour of The North ends with two nights in Manchester. The return to Manchester is particularly poignant, the final city through which Hector made his Escape from Polska as Lockdown came into being across Europe. The first stop on reaching Blighty was Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) – #gethehectorhome.

Today, on celebrating the discovery of cheaper overnight car parking than anticipated in the now very different Northern Quarter, we were then told that Ancoats Travelodge now offers limited free parking, tomorrow. Methinks there may also be a return to Kabana tomorrow.

Rizwan, Mein Host at Kabana, had declared that – The Red Carpet – would be rolled out to welcome Hector’s return. Primarily this means all concerned are well and also the business has survived. It was 14.15 when Marg and Hector entered Kabana, a time deliberately chosen to avoid any lunchtime rush. However, after a week away, we know how few people are actually out and about. The exception was a large gathering in Leeds. Only now have we come to realise that getting out of Leeds on Sunday, by having a day in York, was such a good idea.

Rizwan was out front when we entered, there was a virtual hug.

Greetings to all, it’s great to be back – I announced which drew the attention of the chaps hard at work in the kitchen as well as my fellow diners. Six diners were sat at four tables, all was well. The Board was photographed which is part of the Kabana ritual. Lamb Karahi on-the-bone with Rice is Hector’s favourite Curry at Kabana, it had to be. Rizwan invited us to take a seat, he would bring it over. Momentarily I forgot that this is now mandatory, not the honour that once was. Table service is – the present normal. Marg’s role today was that of Paparazzo, having  consumed a mass of Curry in recent days.

Lamb Karahi

The Manchester Trilogy of  foliage – Fresh Coriander, sliced Green Chillies, and finely chopped Ginger had been liberally spread across the Dish, so no before photo today. There are many photos of this Curry in its naked state for those who which to drool.

The plate was heaving, a Kabana Feast, it was straight into the Lamb. In my final visits on the eve of Lockdown UK, Rizwan had admitted his fear over maintaining the quality of Meat that makes his Lamb Karahi such a standout. Today’s Lamb was as good as ever, it really has to be sampled to be believed. Tender-Soft, far from Pulp and perhaps more importantly, a giver of Flavour. Cloves, definitely a Manchester thing, hit the palate before the combined Flavours from the blended Masala registered. Plain Basmati sat beneath the melange, it has been a while. There was a lot of Rice, every grain would be eaten. The array of Lamb on-the-bone included one Sucky Bone which delivered its Marrow. Tasty, the root of what makes this version so much better than the Boneless.

Hector is in Manchester, visiting Kabana, enjoying a Lamb Karahi. It has been a while, four months and six days to be precise.

The Bill

£6.80 Rizwan has been able to keep the inevitable price rise down to 30p per Curry.

The Aftermath

Of course I’ll be back tomorrow.

And so to Mackie Mayor and a somewhat over-complicated means of entry and ordering. No smartphone, no app, no service. Some may go hungry, thirsty.

This is – food – allegedly.

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Sheffield – 7 Spices Balti – Pieces of Eight

Posted on July 21, 2020 by Hector

Arriving in Sheffield yesterday after the only Bradford Curry of this trip, Hector had to wait until today for another fix. This is the difference between being away with Marg and – The Company. We did check en route to Kelham Island that 7 Spices Balti (Mayfair Court, 120 Gibraltar St., Sheffield S3 8PP England) was open for business.

Arriving this evening at 19.00, around six well spaced tables were occupied. The staff were all wearing gloves, hand gel was everywhere. I did not recognise a soul. Brian, who has entertained us on previous visits, now feels like a figment of my imagination. It is eighteen months since my last visit to Sheffield, far too long. I once suggested to Lord Clive of Crawley, who is due to make another appearance in these pages soon, that he try the Lamb Spicy Daal Handi (£9.95), however Clive chose the lesser Chicken Dhansak instead. Tonight, Hector would try his own recommendation, a change from the usual Karahi Gosht. Marg chose what I had last time, Masala Fish Handi (£9.95) and also at a  time before, when I found it to be truly excellent. The usual Chapatti (£1.25) would accompany. Note that the further one gets from Bradford, the higher the price of a Chapatti. The Paratha  on the last visit ticked all of Hector’s boxes but is still not on the Menu. I had to convince the waiter that I really wanted a Plain Paratha and not the Aloo version (£3.30).

The 500ml bottles of Sparkling Water (£2.00) turned out not to be available. Marg had a glass of Mango Lassi (£2.50), I stuck to Tap Water.

We watched other diners being served, the ritual of the trolley maintains. One’s Order is wheeled out on oil burners, the waiter then stirs up the Curry so as it arrives looking as fresh as possible. This system also gives the temperature of the meal a boost which can be crucial if dining in large company. The wait for our Curry was not long.

The Bread was placed on the table first. The impact of the Paratha was ruined by being served in quarters. Thankfully it was still of the White Flour variety, layered and flaky. Perhaps slightly greasy, or shall we, the Paratha Chefs, accept – Buttery. Every morsel was eaten, helped by Marg who took no time in finishing what looked like a skimpy Chapatti. Marg assures me that her Chapatti, folded twice, was more satisfying than it appears here.

Lamb Spicy Daal Handi

Is this all I’m getting?

Spot the Meat. This may well be the smallest portion and the highest price paid for a Curry in the last week. I struggled to count the standard eight pieces of Meat. This Curry felt closer to Oliver Twist than Treasure Island. OK, there was the Daal too.

In its favour, this Curry was not simply Lamb chucked into a portion of Daal, there was a bit of Masala mixed through also. This greatly enhanced the Dish and made the experience that much more.

There indeed was a big Spice Hit, aided by the inclusion of slices of large Green Chillies. The Seasoning in the Curry was complemented by that of the Paratha which may well be the opposite of what I have described here previously. The split Lentils added their own distinctive Flavour, I soon realised just how much I was enjoying this meal. This Curry would simply not have worked with Rice, the Paratha was the ideal accompaniment. I would certainly have this again, and if Lord Clive ever returns to this venue, I shall insist.

Masala Fish Handi

This looked to be a more ample Dish, but still did not fill much of the karahi. Marg, however, was happy with the quantity of Fish present.

Does it taste – Fishy? – I had to ask.

No, not really – was the reply.

We have both enjoyed Fish Masala at different venues in recent days and know what is possible and therefore what to expect. How do you make a Fish Curry that does not taste – Fishy?

Regardless of this technicality, Marg was enjoying her Handi. She did unearth – two pieces of green, one a slice of large Chilli, the other Capsicum. Both were left, one to avoid the assault on her palate, and the other, well, we all know why.

Plenty Fish, with the sauce having a little kick, enjoyable. The Lassi was a lovely accompaniment.

The Bill

£27.65. The Plain Paratha was priced at £3.00. I spotted that the Masala Fish Handi was suddenly £10.95. The tip was reduced accordingly.

The Aftermath

Back out into the summer’s evening, just what does one do in Sheffield? Kelham Island again called.

QED

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Bradford – The Kashmir Restaurant – Open for Brunch

Posted on July 20, 2020 by Hector

For inexplicable reasons, Marg decided she would treat The Rickmeister and Hector for Brunch this Monday lunchtime. There had to be a Bradford Curry, in Bradford at some point in this trip, but where? The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England) was my first suggestion, but Ricky has not been there for some twenty years he told me – too salty. Eh? Ricky was sure that International was open – their website says so.  In reality, it doesn’t, 16.30 is clearly stated. It is a long time since I’ve had a lunchtime Curry at International, late afternoon opening became their norm a while back.

We drove past Punjab Sweet House & Grill Centre which I had thought of since we had the car. It was closed. We parked opposite the Polish Centre for International, closed. Kashmiri Aangan was my next suggestion, on arriving, everything had changed. It has been re-branded as – The Deli Bar.  Being open, it was worth a try.

On taking our seats it became apparent this was definitely not the place where Hector had enjoyed a Meat Karahi and perfect Paratha last year. Curry is no longer served here. Sweet Centre a few metres away, closed. No way was Ricky going back to PIND, even if it was open. Sultan Restaurant was not far away, closed. There was only one option remaining. If Kashmir was not open there would be no Bradford Curry for Hector this day.

A new Middle Eastern restaurant – Bab Yooma – on Wilton St. was noted as we left the car park. Sabri’s still intrigues, I have never seen it open.

The door leading downstairs into Kashmir was open. It was 13.50 when we entered, possibly the first customers of the day. The place was empty but three more couples turned up soon afterwards. Tables had been removed, we were all suitably spaced.

*

The usual chap who serves was not present today, Hector was still recognised by the his stand-in. The New Menu, traditionally card, is now paper, disposable. Prices have increased around £1.00 per Curry, losses have to be recovered. However, prices here are still rock bottom for what comes. The Salad and Dip were brought to the table.

Hector was always going to have the Fish Karahi (£7.90), whilst Marg surprised me again by requesting Keema Karahi (£7.90). Is Marg becoming the – Karahi Queen? Ricky’s first choice was Kofta (£7.90), not available, he settled for Keema Spinach Masala (£7.50).

Do you all want Chapattis?

We had discussed if inclusive Naan was still part of the deal, it was simpler to go with the flow. Three Poppadoms were then brought, none of us had had breakfast, they didn’t last long.

The Chapattis were presented in a basket. They were not counted, at least six was presumed, and of course being the Bradford way, these were inclusive. Marg would have one, Hector two, and Ricky …

*

Fish Karahi

Pieces of Tomato featured prominently in the plate of Flaked Fish and Masala. The pieces of Fish may well have been larger than the norm.

The Spice hit hard, then the powerful taste of the Fish. A Fish Karahi that actually tastes of Fish, something one should not take for granted. The Fish Karahi remains a light meal, even with as much Chapatti as I could eat. This was why I was so happy to come here, an always reliable source of pleasure.

Keema Spinach Masala

The dark, rich colour gave this Curry a most tantalising appearance. The Spinach always adds a new dimension. Ricky demonstrated his skilled method of eating with Chapattis, creating little Bread pockets into which he scoops the Keema. His verdict after such a long absence:

This has been OK, not wonderful, but OK. You get what you pay for. At least they’re open.

Keema Karahi

Served in a karahi, this appeared to have the largest quantity of the three Dishes served. Suitably – Dry – with no Oil collecting, and just enough Masala to provide moistness and no more, this was a master-class in serving Keema.

Marg mentioned – Cloves – as she tucked in. Despite having declared her hunger, the quantity beat her, no food was going to waste, the remnants were divvied up.

The Soupçon that came my way highlighted the – Dry. Unfortunately, the intensity of Flavour on the palate from the Fish, meant that the taste-buds were incapable of sensing any more. Marg had a few words, which may already becoming familiar on this trip:

Tasty, had some Tomato in it, good texture, and enjoyable with the Chapatti.

The Bill

£23.90 For three people. One often pays more than this for two.

The Aftermath

There were no staff visible to bid farewell as we departed, Social Distancing in the extreme. A chap was standing at the top off the stairs, swithering about coming in. I assured him that Kashmir was probably the only place in Bradford open this lunchtime.

Ricky was dropped off at his Schloss, this may be the last we see of him for some time. Kiev, one day.

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Wakefield – Syhiba – Outstanding Curry Confirmed

Posted on July 19, 2020 by Hector

What does a Hector do when he finds himself in Leeds and wants a Curry? He goes to Wakefield! A return trip to Syhiba Restaurant (17 George St, Wakefield WF1 1NE England) was planned for the middle of April, we all know what happened. Today’s opperchancity was very much the first.

Marg and Hector took the train to Kirkgate, a short hop of some ten minutes from Leeds, the first time Marg has worn her face mask on a train. As expected, there were only a handful of passengers at what would normally be peak travel time. I phoned Syhiba as we passed through Westgate, just to confirm there would be space for us at their advertised opening time of 17.00. Sorted.

On entering, our temperatures were checked, all was well, but Marg was described as being – cool. Being the first customers of the shift, we were permitted to choose any table. It was clear that some had been removed and others spaced out to comply with social distancing. As with the Sheesh Mahal in Halifax on Thursday, the staff were all wearing gloves and masks.

Once sat, I recognised Sufiyan, the Head Waiter, who had looked after Steve and I so well last November. He once again engaged us, I was addressed by name. The ongoing Covid-19 problem was of course a major part of the conversation. We were given paper menus, disposable, they had five thousand printed and so will be using them, regardless. I have seen some Interesting Vegetables in my time, these must be unique.

Sufiyan told us that he was so glad to get back to work he has no plans to take holidays for years.

It was time to get down to making our choices, for Hector this was straightforward. Last time I had the Handi Gosht (£8.95) served on-the-bone, I note the typo has been corrected on the new Menu. This time it had to be Karahi Gosht (£8.45). The Garlic and Coriander Naan (£3.50) was a standout last time, and so another was in order. Marg surprised me one again by also opting for Karahi Gosht. Sufiyan knew that I would require mine – Asian Spicy. It was agreed that Marg would have the more standard version. As always, a single Chapati (£0.70) was Marg’s choice of Bread. Two 330ml bottles of Scottish Sparkling Water (£2.25) completed the Order.

As before Poppadoms etc were declined, however, they came, to keep us amused whilst we waited. The three Poppadoms, Dips and Spicy Onions were a welcomed surprise and eaten with vigour. Thank you.

We would be the only diners on the premises until five minutes before our departure when three more sets of diners arrived. That the majority are staying in and ordering Takeaway is actually making going out all the more appealing for those of us who take the plunge.

The huge Naan is a feature of dining at Syhiba. That Hector even considered having Garlic is down to the fact that I already knew this would be subtle. They could not present a Naan on a stand with Garlic Butter dripping all over the place. The Naan was cooked to a variety of Textures, a truly excellent accompaniment to the Main Course. Marg’s Chapatti paled in comparison, she managed to eat this quickly and move on to the Naan.

Karahi Gosht – Asian style

Just look at this!

Presented on a flat karahi, the Richness of this Curry surely oozes from the page. Cooked in a very dry sauce – says the Menu. Indeed, for Hector this is the perfect Curry. A modest sprinkling of Fresh Coriander and Ginger strips topped the Karahi. Marg squeezed my Lemon, thank you, Marg. Slices of the large Green Chillies were spotted in the mix. I didn’t bother counting the pieces of Meat, cut Bradford-small, there was an amount that I knew would be challenging. All this Curry, and the huge Naan, here we go, but first let’s look at the other version.

Karahi Gosht

This was served in a standard karahi. The Coriander was there, but no Ginger Strips. A somewhat foreboding large Chilli sat atop. This came Hector’s way very quickly. The Masala was of the same Thick pedigree.

Chewy Meat! – was Marg’s initial observation.

Wonderful! The Flavours were amazing. Last time I registered the sense of what makes a Bradford Curry so distinctive, tonight it was Cloves taking it nearer to Manchester. This blend of Spices was unique, a new – Wakefield taste. As was hoped for, the Naan complemented the Flavours rather than dominated.

The Meat required chewing, this prevented speed eating which is good for Hector who can get carried away at times. Every mouthful was savoured, an absolute joy. The Chillies turned out to be fierce, the extra one courtesy of Marg, did not seem like a good idea by the time I had tackled my own. We had Spice, we had Seasoning, we had a truly immense and Flavoursome Curry.

Another chap came over to chat as we neared the end of our meal. This was presumably the Manager who I had spoken to last year, and also the one who responds to my Social Media comments. Once more I was addressed by name, and he confirmed that he has been following my Blog entries. It’s always appreciated when people tell me.

The resurrection of business was discussed. Takeaways have been all, when I remarked that a Takeaway is never as good as dining in, he mentioned – condensation – in the containers being the issue. This I had never considered. Some customers have parked outside and had meals brought to their cars. Drive-in Curry, there’s a thought.

Marg was finished long before me. My need to eat more slowly these days being paramount. Marg gave her verdict:

I liked all the dips. A small Chapatti which sufficed. Small pieces of Lamb in a tasty sauce. I felt I had to chew it carefully.

The Bill

£27.60   Still – cash only – operates here.

The Aftermath

Our exit was quick and formal the staff had other customers to deal with. Back to Leeds on another empty train.

Syhiba Restaurant, Wakefield, it’s between Leeds and Sheffield, and with Fernandes Brewery (still closed) around the corner, well worth the visit.

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