Curry-Heute

Bradford – The Kashmir Restaurant – Where Does Time Go?

Posted on October 22, 2019 by Hector

It is hard to believe that it is a year since Hector last set foot in The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England). Last October I enjoyed a wonderful Kofta Anda with added Herbs. Having had Kofta yesterday at the nearby Karachi Restaurant, this morning it was back to the much loved Fish Karahi (£7.20).

Mein Host, whose name may be buried in the depths of Curry-Heute, came over to shake my hand as I took my seat. I told him we would be one more. The Poppadoms, for two, Salad and Raita were on the table before John informed me that he would be arriving at 11.30.

On his arrival, John announced that he would be having a Starter only, something to do with having Curry for breakfast … the leftovers of his Mutton Methie at Sheesh Mahal last night. John chose Mix Kebab (£3.50). I confirmed – Chapattis – as my inclusive accompaniment.

I took half a Poppadom, else there would have been a ridiculous waste. To think what many venues charge for Poppadoms, here they simply arrive.

Fish Karahi

I have had this often, so know exactly what to expect, the volume of Fish defies belief. The Fish had been broken up but one could still see the outline shape of the pieces from which they had originated. This was far from – flaky pulp.

The Oily Masala was no more than was required. A Herb had been stirred in, pieces of Tomato cooked through. This was moist enough for the Hector palate to cope with so early in the day.

The Seasoning was not there, as with last night at Sheesh Mahal, I was concluding that the taste-buds might be in hibernation, then there was a breakthrough. The Flavours started to emerge, then kept on coming. Here was a Fish Karahi! The taste-buds had been awoken, that which makes a Fish Curry potentially better than everything else, was finally being appreciated.

I used no more than one and a half Chapattis of the three provided, none went to waste. Finally, I appreciated exactly why I was here, this was excellent.

Mix Kebab

What a plateful! Chicken Seekh Kebab and Lamb Seekh Kebab were present along with a single piece of Chicken Tikka. The Pakora, both Fish and Chicken, appeared to have been freshly made. To top all this, a Chapli Kebab! I tend to be here for Breakfast, perhaps I should come later in the day/night and remember to order this.

John enthused about the Mix Kebab, a voyage of discovery, different Textures and Flavours. He also made good use of the surplus Chapattis.

A perfect starter – declared John – fish as good as I’ve had. Amazing value, outstanding.

The Bill

£10.75 Amazing value indeed. The Menu has not changed since 2017.

The Aftermath

Leeds today, there will be another Curry this evening, but most certainly not there. One cannot be in Bradford and not take full advantage.

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Bradford – International – International is Back, so is Hector!

Posted on October 22, 2019 by Hector

Hector was in Bradford in August when the re-opening of International (40-42 Morley Street, Bradford, BD7 1BA) was reported – after their enforced and subsequently lengthy closure. Alas, then it was too late to investigate if this was a – New-co – or a continuation of the original business. Having been closed for over a year, the waiters and kitchen staff would no doubt have moved on. Everyone I have asked has assured me it is the same family who are running International. Here lies the great dilemma, do I reclassify all previous visits and call tonight Visit #1, or continue as Visit #27 in the era of Curry-Heute? If Khalid was still here, I would have my answer.

Having left Leeds before John and Hector, it was we who had to wait for Howard to arrive in Bradford, yet somehow he was waiting for us at International. Work that one out.

The new illuminated signage shone like a beacon down Morley Street. On entering, the layout had not changed but the fittings had been brought up to date. I would introduce myself quickly so as to secure the license to photograph all. I was told that Khalid only works on Thursday evening presently. This gave the sense of – continuity – that I sought.

I chose the table under the stairs which has become a favourite over my twenty plus years of dining at International. The double-sided A3 laminated Menu has been replace by a folded sheet of A2. I checked for the Dish which became a firm favourite in the latter visits to the – old International. Shahi Kofta was not on the Menu. I took the ready Huawei up to the counter, they offered Kofta Anda as an alternative. As much as I love Kofta Anda, this is a lunchtime Curry. The Shahi Kofta was something magical, if it has gone forever, I shall have to have another go at replicating it … I did try once.

Once again, John was not having Curry, but a Starter only. That’s four Bradford Curry Houses I have brought him to, and he has only had Curry twice. Perhaps he needs more training. Chicken Liver Tikka (£3.85) was his choice, none of us knew what would unfold here.

Howard came up with – Fish Nambali – (£4.95). Chicken Nambali was once ordered in a grand evening out at Akbar’s (Glasgow), so Nambali has made an appearance of sorts in Curry-Heute, I’m not sure about the photo, but the Nambali was described as – Yeuch!

For Hector, tonight there would be no Starter, such restraint.

Poppadoms etc were offered, not brought, a first.

Are you selling or giving?

There would be no Poppadoms. Change of management, change of policy.

I was determined to have a Curry which should stimulate the hard-worked taste-buds. Karela Lamb Karahi (£9.95) would be the choice, accompanied by a Garlic and Coriander Naan (£2.95). As the staff were new to me, I gave the usual request – no Capsicum! Howard opted for Lahori Lamb Chop Handi (£10.95) accompanied by a Cheese and Onion Naan (£2.95).

I cannot recall ever having to pay for Bread/Rice/Chapattis/Roti at International. Their policy of including these with Main Meals continues, I would await – The Bill – with interest.

Chicken Liver Tikka

As much as Hector loathes Liver, the appearance of this was actually enticing. The large pieces were many, and so well fired. I’m sure John’s eyes lit up, this was surely beyond the anticipated. How can a Chicken have such a large – Liver?

Look at the size of the Liver – he exclaimed – it’s unbelievable how delicate the Liver is.

At the end of the meal:

The Liver was unbelievably delicate and succulent, definitely a new regular for me from now on.

Fish Nambali

Having not studied that part of the new Menu, I was surprised at what came. The Cheese coating was abundant. Underneath lay an array of Fish and Potatoes with Tomatoes and Herbs, a meal in itself.

That was very good – said Howard – something very different from whatever I’ve had in a Curry House. Not sure how authentic it was. It hit the spot and was excellent.

I can assure Howard it is authentic and Hector may well have a go at making this soon.

When the Mains were brought, three plates were set. John sat in hope, or was it expectation?

The Bread

I don’t normally order a Naan with Garlic, however, I was keen to see what would come. The Garlic moistened the surface and was not obtrusive on the palate. The Coriander was partly cooked in and on top. This Garlic & Coriander Naan was as good as any I’ve had, plenty of burnt blisters, and in my preferred style. Rogni Naan is never as good as this.

The Cheese and Onion Naan did nothing for me. Cheese on his Fish, Cheese on his Bread, who has been cooking for Howard? Fortunately, the person eating it was impressed:

The Cheese Naan was perfect.

Karela Lamb Karahi

I could see Lamb Chops immersed in the Masala, and thankfully the Karela component had not been overdone. A few years ago, I could not get enough of Karela, I have since toned the intake down.

This tastes like Bradford Curry – I announced to my fellow diners. Being a generous sort of chap, some crossed the table to let John share the experience.

The Masala was sufficient and Thick with Chillies mixed through. The Spice Level was spot on. The Flavour from the – bitter gourd – complemented but never dominated, Chef had delivered a good balance. The Seasoning may have been below the Hector ideal, however, given how – Salty – the Curry had become at International, prior to – the great hygiene debacle of 2018 – this was no bad thing. Once I had dealt with the surface Meat, there was standard Lamb underneath – Mmmmm.

This was a very enjoyable Curry, the best I’ve had on this trip. I am very pleased to be able to report this.

Lahori Lamb Chop Handi

There was enough Masala here to call it – Curry. Handi of course can be anything Chef desires it to be, one has to accept what comes. The Meat was well fired suggesting it had come from the tray containing marinaded Chops ready for the Tandoor, not Chops cooked in the Masala as say in Glasgow’s Yadgar or Karahi Palace. What was served here can be very appealing. Once again, some of this ended up on John’s formerly empty plate.

The Lamb was stunning – began Howard before John interjected with – Yes!

… a real depth of flavour. The Cheese Naan was the perfect accompaniment … good to be back in International after a hiatus.

The Bill

£35.90 We were charged full price for the Naans. So what happened to the inclusive Rice/Naan/Chapatti/Roti we never had? Another case for Hector Holmes.

The Aftermath

Chapatti John changed capes and became Uber John. I always try to engage taxi drivers regarding their preferred Bradford Curry House. Somehow, tonight, Aloo Gobi was discussed. Driver mentioned a certain Bradford Curry House which uses Chicken Stock to achieve their distinctive flavour in Aloo Gobi. A tip for the future when I finally try to create this wonderful Dish. And with no apology to the food extremists, I’m not saying where.

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Bradford – Karachi Restaurant – John’s first Bradford Curry at Source!

Posted on October 21, 2019 by Hector

In 2002, John saw Rick Stein on TV, demonstrating the preparation of a Bradford Curry based on the recipe provided by the Chef at Karachi Restaurant (15 Neal St., Bradford BD5 0BX). In the interim, John, as have many, attempted to replicate this at home. John ably demonstrated his mastery of this at a recent visits to Staggs (Musselburgh). Somehow John has never had a Bradford Curry at source, though we have been to Akbar’s (Glasgow) since he became part of – The Company.

We arrived from Manchester at 13.50, too early to check-in, plenty of time for Curry.

Meat Spinach Karahi (£7.50) from the Rick Stein section of the Menu was John’s – Dream Curry at Bradford’s oldest Curry House. I decided to try and relive the pleasure that was Kofta Palak as once served at Cafe Salma (Glasgow). Dr. Stan and I used to share one portion as a Dessert after we had finished our individual Curry choice. For Hector, Cafe Salma set a standard for this Dish that remains unequalled.

Having brought the Menu plus some Raita on a plate with Salad nibbles, the young chap serving was busy with Takeaways, and some cooking duties, before he was able to come and take the Order.

Meat Ball Spinach (£7.00) with an extra 30p for being served – Madras Spicy – was relayed along with the Meat Spinach Karahi. Chapattis were confirmed as the – inclusive – accompaniment. John can eat Chapattis, he knew I would manage little more than one of the six that would come.

John had asked why – Meat? The Man from Bradford informs us that many Bradford Curry Houses have abandoned Lamb/Mutton in favour of Beef such are the relative prices. I don’t think John was impressed by this. Some scrutiny of the menus in recommended Bradford Curry Houses may be required.

When the waiter brought the Curry, he couldn’t tell them apart. The Masala was identical as expected. I prodded the contents of the first plate – Kofta.

That’s mine.

Meat Ball Spinach

Five large Meatballs sat in the Thick, Dark, Herb-Rich Masala. Each Kofta would be halved, and then more latterly, a plateful of Meat and Masala. One assumes Mutton, but all one can be certain of – it wasn’t Chicken.

The Spice hit hard. Madras – had been taken seriously. Why had I done this? After being somewhat defeated by the Chillies in my Achari last night at delhi2go (Manchester), I was determined to kick the palate into submission. I coped.

The Seasoning was way below that which I seek, and thus the Richness of Flavour I had hoped for would never emerge. That particular Flavour remains firmly registered in the memory bank. Today I had to accept that this was Kofta Palak a la Karachi Restaurant.

Meat Spinach Karahi

As admitted, the Curry was not too different from my own choice except the Meat had not been minced. John made all the anticipated noises as he devoured the Karahi and some four and a half Chapattis.

Chapatti John:

After very high expectations, I was not the least let down. Awesome flavours, with pitch perfect levels of spice. As good as I’ve ever had. I’ll be back, tomorrow.

The Bill

£14.80 Bradford prices, no frills, and in Aberdeen one could have paid this amount for the Chapattis alone.

The Aftermath

Hector is not known at Karachi Restaurant, and so there was no more discourse.

And so to Halifax where there is no Curry served before early evening, and even Sarina’s (Queensbury) only opens at 15.00, but not on a Monday or Tuesday.

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Bradford – Sheesh Mahal – A Night of Varied Experiences

Posted on October 21, 2019 by Hector

A – 21.30 Curry – in Bradford? On returning from the outing to Halifax, some wanted to go straight for Curry. Hector would have been happier to join Howard and Neil who would meet up with Jim and Alan, then go for a late night Bradford indulgence. However, Hector was persuaded otherwise. Craig and Yvonne are convinced they get a better Bradford Curry when I am present, that should not be the case. More of a fuss, well of course! Hector cannot be here all the time, so visits are always special.

Young chaps were front of house, there was no sign of Omar or Amar as five of us entered Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW). Somehow we found ourselves being directed to the left of the entrance, adjacent to a family group with weans out well beyond their bedtime. I spotted the table where Taj sat for years, surveying all. I pointed, tables were joined, sorted. I was surprised to find Craig and Yvonne out this late.

I asked after Omar and Amar. Omar was working in the kitchen this evening. He would make an appearance shortly. Salads, Dips and plates of Poppadoms were brought without fuss or question. Water was spilled across the table without apology, at least the boys mopped it up quickly.

Omar came to greet us.

New Menu – I said to him.

You said that last time – he reminded me. Probably, the 2018 Menu has been posted on Curry-Heute for many months.

Somebody mooted Starters. OK, at midnight insanity, maybe it was bearable. For Hector that could only mean Lamb Chops (£5.40), Mags was up for this too. Also from the Flame Grill section of the Menu, John chose Liver Tikka (£4.50), whilst Craig chose his customary Seekh Kebab (3.20). Yvonne passed.

For many years I have proudly celebrated Sheesh Mahal as Bradford’s #1 Curry House. I have no favourite Curry here as over the years Omar, Amar and Sadaqat have served me their own creations. Consulting the Menu therefore has been quite arbitrary. Methi – is understood, so should be the withholding of the – Dreaded Green Mush. Too often it has sneaked in. Lamb on-the-bone is always preferred. Mutton Methi (£8.45) was Hector’s choice from the Menu, I asked the young waiter to note – no Capsicum – and that Omar should cook it. This would be a first.

John followed my lead but took the – boneless – option. More Meat, as if that would be required. Mags’ preferred Aloo Gosht is not on the Menu. I suggested she ask for it, no problem. Mags asked for – on-the-bone. Craig always tells us he likes a Balti, well as long as the Spice Level approaches zero. Sheesh Mahal Balti (£11.50) – Mild – was his choice. Jhingha-a-shak (£11.50) for Yvonne, completed the Order. All that was required now was to confirm inclusive Chapattis. Four of five chose Chapattis, Craig took the Rice option.

We had plenty of Salad, Dips and Poppadoms, also John, to amuse us whilst we waited. More were offered, complimentary as is the Bradford way, what sort of place charges for these?

Chops

Five Lamb Chops sat sizzling on Onions, these were appreciably larger than those served at other venues visited recently, and were clearly great value. There was a hint of cremation, suitable burnt extremities. On biting in, they were less cooked than I would have preferred. Had they been – pink – they would have gone back. Juicy Chops, perhaps I could warm to this? Mags is clearly from another camp:

Marinade was brilliant, cooked perfectly they were.

Liver Tikka

Again the metal platter was covered in an ample number of pieces of Liver on Onions. Hector actually had Liver&Lamb Karahi here once, never again. Hector does not do Liver, those who like Liver do, John is that person:

Superbly flavoursome, really moist and tender … my now favourite Starter.

Seekh Kebab

Two rather naked Seekh Kebabs sat on the plate. Well there was an abundance of Salad on the table. The Kebabs looked to be well fired, all should have been well. However, Craig had been presented with Meat, Spicier than he can tolerate, yet he always fights on:

It’s delicious, but it’s ….. Hot!

Pieces of Kebab were passed around the table, just what Hector did not need. Indeed, Spicy, Tasty. Yvonne helped him out.

Rather than have Yvonne potentially sit there and watch the rest of us gorge, the waiter brought another platter with a generous portion of sizzling King Prawns. Omar did this when The Rickmeister and Hector were invited to visit the new Sheesh Mahal premises in Halifax back in August. If this is going to be a regular feature of dining at Sheesh Mahal, bring it on!

Excellent, stunning! – was noted as Yvonne expressed her pleasure.

There was still plenty of nibbles to amuse those who required them whilst we waited for the Mains. In fact, more were declined. I would of course be noting, with interest, those who would finish what followed.

Mutton Methie (Boneless)

Topped with Coriander Leaves and a mean looking large Green Chilli, this did look particularly inviting. The peripheral Oil was only beginning to collect at the edge of the plate. John tore in with Chapattis to both his right and left to choose from, there were at least a dozen.

Stunning flavour and stunning generosity – said John, referring to the sheer quantity of food that had been brought to the table – fabulous service, definitely be back, ticked all my boxes.

John could not finish his Curry. Curry for breakfast would be his solution.

Aloo Gosht

Here was a typically Dry Bradford Curry, the reason why we were here. The Aloo Gosht was – boneless – and therefore not as asked for. The Potatoes protruded through the Thickest of Masala, a potential delight.

I agree with what John said – was Mags’ contribution – all of the above.

Unsurprisingly, Mags could not finish her Curry, cue another doggy-bag.

Jhinga-a-shak

There is absolutely no need need to serve a Curry with a big Oil slick already formed on top, especially when more tends to accumulate. Yvonne is always quick to comment on the photos of Curry I post with any sign of Oil, This Prawn Curry was exactly what Yvonne does not like, yet she does like her Curry to be more moist than those above.

When a Soupçon was decanted to her plate, it showed that with care, the full extent of the oiliness could have been avoided. Perhaps it was too late for Yvonne. She ate some, however, Craig would be seeking help with his Curry, Yvonne would offer assistance there.

Far too much oil for me, or anyone else – was Yvonne’s remark. Had she not ordered the Prawn Curry, then she would probably not have been given her impressive Prawn Starter.

Sheesh Mahal Balti

Served in a karahi, as was the Prawn Curry, is this how the Sheesh Mahal justify the difference in price between these and the plated Curry? Appearance wise, this was comparable to the Mutton Methie and the Aloo Gosht. I had no samples of my fellow diner’s Mains, and so cannot comment on any difference in Flavour. It became apparent quickly that Craig was struggling with the Spice Level in this – Mild Balti. Sitting two to my left, I did not get to witness his pain. Yvonne probably ate more of the Curry than Craig.

Too hot for Craig – declared Yvonne.

Whatever happened to Mr.Vindaloo?

My Curry was last to arrive by quite a bit. Eventually it was presented, accompanied by a declaration:

An extra large Curry for Mr. Hector!

Mutton Methie (on-the-bone)

Served in a karahi, the Curry was sizzling as it was placed on the table, yet there was very little Oil. This was decidedly a more magnificent presentation than the – boneless – version. Ginger Strips accompanied Coriander in the garnish. All this Lamb, and after five Lamb Chops, I was now glad we were eating earlier than the Bradford norm.

The small cut Meat was Tender, the base of the karahi would reveal Meat Pulp. As Sadaqat has served so often, they like to give Hector some of the scrapings off the bottom of the pot, here should lie even more Flavour. Alas, not tonight.

The Seasoning was way below that which releases what I have come to recognise as – The Bradford Curry Taste. Whilst the Herb content was visible, the Methi Blast was not happening. The Spice Level was fine, there were no added Chillies, so what was the situation? Excessive Spice can kill the overall Flavour, that was not the case. It is possible that Hector’s taste-buds were in shock after the indulgences of the past few days. Else, Seasoning is all. Whatever, despite receiving Omar’s delightful effort, this Curry did very little for me. I finished all but a scraping of the Masala.

The Bill

£67.75 Remarkable, five diners with Starters, Mains, and all that came.

The Aftermath

Punajbi Sweets were presented. How much more could the staff do?

There was still time for a final pint on North Parade, Howard had the ales waiting. Yay!

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Manchester – Kabana – Curry-Station Manchester

Posted on October 20, 2019 by Hector

Altrincham proved to be a worthy place to spend the night when Manchester prices itself out of the market. Tonight we should be four in Manchester with Dr. Stan still resident in Wigan.

The plan was to meet up for lunch at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England) @13.45. The trains south from Glasgow were once again disrupted, electrical problems south of Preston, so John would miss the rendezvous. Dr. Stan was well into his – Rice and Three – when Hector and Howard arrived at the appointed time.

Your usual, on-the-bone? – asked Rizwan, Mein Host as we approached the counter – I’ll bring it over.

When Rizwan does this it precludes the photo of the naked Curry, but does guarantee a huge plateful of – Steaming Hot Curry – covered in the classic Manchester triumvirate of – foliage – Ginger, Chillies and Coriander.

I grabbed some glasses and cutlery, then squeezed myself on to the table. Space is tight, none of us is small. Howard, who ordered the same, managed to get in beside me.

I thought I had avoided this – protested Dr. Stan as he and his remnants were recorded for posterity. Today he had – Nihari, Mix Vegetables and Chana. Dr. Stan was impressed by his choice. If Bradford was not calling tomorrow, I would have been happy to return and sample this.

Rizwan brought both meals, Howard may have been miffed when I declined to photograph his Curry as well as my own.

Lamb Karahi on-the-bone

Both plates were piled high with Curry on a large bed of Rice. Rizwan had not held back on the – foliage – he knows how we like it.

My first mouthful of Curry also captured a load of sliced Green Chillies – cough!

Is your Curry OK? – asked a somewhat concerned Dr. Stan.

Beautiful.

This Karahi Gosht totally hit the spot, the Seasoning was judged so well, the Flavours from the Meat and Masala simply exploded on the palate. This was a moment to be savoured, the joy of Curry.

The blended Masala appeared to be Thicker than usual, and certainly much Thicker than on my earliest visits here. Rizwan and his staff have created something magical, and a Curry that most do not ask for. The Karahi Lamb as featured on – The Board – is served without bones. The discerning should always ask for the – on-the-bone – version which is available every day, but only for those who know. So much more Flavour, and given the portion size, the bone debris means one might actually finish the presented quantity.

The Meat was well into double figures, the pieces of Lamb were huge. Ribs gave way to – Sucky Bones – Howard gave a big sook to extract the bone-marrow. We were having fun, Dr. Stan got to watch, Jonathan even made an appearance whilst we gorged. Why do people have breakfast in their hotel when this is available? Even Dr. Stan had gone without – Frühstuck-Heute!

Howard offered a few words:

An added joy, the Curry gets better and better on every visit. The mighty flavour was enhanced by the foliage, resulting in a wonderful Curry.

The Bill

£6.50. Amazing value for money.

The Aftermath

I told Rizwan I would not be back until early January, though I suspect others will be here before then. Curry-Station Manchester is manned nearly constantly.

John arrived an hour later, one Curry was not enough for him … and I bet he’ll be hungry again later, so this may well be – Part 1.

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Manchester – delhi2go – The Return of Hector Curry-Heute

Posted on October 20, 2019 by Hector

As predicted earlier today after lunch at Kabana, John would be keen to go for more food this evening. I had assumed Curry, but after he had two at Kabana, he was in the mood for – a half Chicken and Chips. Entering delhi2go (119 Oldham St., Manchester M4 1LN England) @23.00, Hector had something light featuring Vegetables in mind. A somewhat animated chap was manning the counter on his own. Another chap in a suit was portraying the manner of authority. Had delhi2go changed hands?

What do you have for now? – I asked, ready to accept whatever that may come.

Mian, Mein Host, appeared from who knows where, Hector was greeted in the customary manner. Chef Rashid then popped his head out from the kitchen, plans immediately changed. On my last visit there was no sign of Chef, there was a worry that without him, delhi2go might not sustain the quality experienced in the last few years.

What can you cook for me? – I asked Chef.

Lamb was confirmed along with the usual – Curry-Heute Caveat.

He went back in to the kitchen then returned momentarily.

Achari Curry Lamb? – he suggested. This was accepted and a Chilli and Coriander Naan (£3.00) added.

Cooked inside? – asked Chef, he knows the method.

The Bill

£12.80. One pays in advance.

I took a seat at a table which needed wiped. They all did. The well dressed dude disappeared out the door with an order, he was the delivery man and this was his last day. I have yet to get to grips with the concept of home delivered food. Surely it’s better to present in person so that the venue knows who they are dealing with if anything goes wrong … as I frequently read on other media.

John took his Takeaway back t’Travelodge around the corner. Whatever he was given it was not what he asked for. John was far from happy, but couldn’t be bothered walking the few metres back. So it goes.

The wait was long. Mian and I chatted a bit, there had to be a photo. Mian acknowledged the fact that I always remember his name. It is written. When the food was eventually placed on the table, it looked like he had been in’t’pub all day, not Hector. Eating at delhi2go is never a dull experience. I had noted the price from the new Menu: Delhi Achari Lamb (£9.80).

Chilli & Coriander Naan

With the – foliage – cooked in, and perforations to the fore, this Naan was in the – Rogni – style which prevails in Manchester. Rogni Naan is also becoming quite a common feature in Glasgow Curry Houses, I will admit to preferring my Naan in the traditional – puffy – style. I’m long overdue trying to make my own on the – Tawa. One day, soon. What lay before me this evening was substantial, more than satisfactory.

Delhi Achari Lamb

The Thick Masala was already releasing its surplus Oil. This could be ignored or mixed in depending on the preference of the moment. I spotted many, many pieces of sliced green … surely not? I thought I had reminded Chef Rashid of my abhorrence of Capsicum in Curry. I fished out as many pieces as possible and made a pile at the edge of the plate. Hector was not amused.

The Spice and the Pickle were prominent, I have been meaning to order an Achari for ages, I was happy with what I was now eating. The Lamb was – Soft – initially. The Seasoning was very well judged in this Masala which I took to being – Tomato based.

I studied the pile of what was now – Ballast – on the plate and took a chance. These were not pieces of Capsicum but finely sliced Green Chillies. I stirred them back in. What was Hector doing? If this Achari was – Spicy – before, it had just been turned up a few notches.

I was still staring at a mass of food. The Bread as usual would defeat me. The animal that is Lamb was been thoroughly chewed. So much for my simpler Vegetable option. Eventually I reached the point where stopping was the intelligent option. I hate leaving food, but I had done the meal justice.

I apologised to Mian at the counter as I paid.

I’m full.

The Aftermath

It was clear that I was not about to leave anytime soon, Mian was still in a chatty mood. A new Menu on the wall showed – Gourmet Burgers. What makes a Burger thus? Mian brought a patty from the fridge and explained that they make say a dozen of these, a day. They must never be frozen, else they lose their nomenclature. If there is a run on Burgers then they have to make more on the spot.

If that is a Gourmet Burger, then what are the Burgers which Hector serves to Marg which she enjoys so much? Boast: better than anything served in a Restaurant.

I spotted the – Chicken Parmesan – also. Yvonne makes this and has described her method oft. I mentioned this to Mian, who knows Yvonne due to her allegedly frequent visits to Manchester. He was keen that she should drop in next time and share her knowledge.

Here’s the real boss – announced Mian as another chap entered.

This was Mohamed, he too gave a warm greeting.

In the months since my last visit to delhi2go, they have been asking – where is Hector? Here was the opperchancity to savour the moment.

The – animated chap – who had been assisting Mian this evening got wind of what I will dare to describe as – a Curry reputation. He asked with reference to – Desi – cuisine, if I had ever had – testicles.

Indeed, and Brains – was the reply. This appeared to impress, he produced a box of Sweets. No thanks, enough already.

I was able to witness the process of online Orders coming in and being processed. Who orders thus?

The final moments are best described as uncanny. Curry-Heute has celebrated the Athens Curry House – Pak Taka Tak – over some years, the most recent visit being two weeks ago. How the phonetic term – Taka Tak – came about was demonstrated using the kitchen utensils on their griddle. Horn OK Please, Taka Tak, it all posts here.

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Manchester – This & That – Henge – Colonising Space

Posted on October 19, 2019 by Hector

We demand – That the weapons of war – Are manufactured no more – Demilitarise

There’s a lot to get through today. Howard and Hector travelled down to Manchester to see – Henge – perform at the Academy 2, part of Manchester University’s Student Union complex. Howard saw – Henge – in Glasgow last week, Hector and Marg were in Greece, hence the trip.

The day did not get off to a good start with TransPennine cancelling our train from Glasgow Central. But hang on, it wasn’t really cancelled, the train would magically start from Carlisle. Cue a last minute ticket purchase for Virgin Trains to get to Carlisle. Let’s see how the respective train companies come up with excuses not to give a refund.

Due to some minor football match being played in Manchester tomorrow, we were forced to stay in Altrincham. After we schlepped to t’Travelodge and back, it was time for a late afternoon – Rice & Three – at This & That (3 Soap Street, Manchester M4 1EW). This would be Howard’s first visit to one of the Northern Quarter’s longest established Curry Cafes. It’s a Saturday, Kabana’s – rest day – and Hector felt like a change from the usual fallback – Al Faisal.

Around a dozen people entered before us in the time it took to capture the exterior photo, with Hector featuring here for the first time. Bench seats were still available. When one queues for Curry at This & That it is all quite a rush, the food is dispatched with no airs or graces, one is instinctively meant to know what is on offer. Was this – Fast Food – or simply a conveyor belt? I asked for – Lamb – there was Lamb. I told the serving chap – No Chicken – but this did not preclude the Chicken Keema Mutter. Choice #3 on top of the plateful of Rice was Saag Gosht.

Howard:

I’ll have the same.

This – ditto – took me back to my years as a Boarding Tutor at Burnbrae many, many years ago.

A plateful of ridiculously large – Onion Bhaji – was sat at the end of the line of kettles. I plonked one my plate, Howard followed likewise, now for the – foliage. I had to ask for more Coriander, this was provided. Chillies, chopped Raw Onions and Coriander were added in abundance.

The Bill

£7.50 each. Athena prices.

We took an empty table, Howard fetched a jug of water and glasses. The place was starting to empty, the previous wave now finished.

My previous visits to This & That were both in winter, it is not the warmest of venues. It was apparent from the start that the Curry was – warm – rather than – hot. The Bhaji was cold. We were eating from plastic plates, better than paper, a classy joint.

The Lamb and Spinach is excellent – remarked Howard before I had really started eating. I felt it better to mix everything into the Rice and Foliage, a right dog’s breakfast.

I am not a huge fan of Saag Gosht when it is basically Meat in Puréed Spinach, however, in this quantity it works for me. It wasn’t Spicy, it wasn’t hot and was under-seasoned. Then the chopped Green Chillies started to kick in, along with the Onions. Things were improving. The Chillies gave a kick, the Onion added bite, the Coriander was sheer pleasure.

The Keema Mutter had few Peas. Again as part of the melange, this was also working. Unlike Forrest Gump, in this selection we knew exactly what we were – going to get.

The Lamb was cut in long, thin strips, quite unusual. Here was – The Taste of Curry in a Manchester Cafe. This was easily the highlight.

It’s getting colder, it’s getting colder, and still there was the Onion Bhaji. As Marg and Hector were reliably informed at an Indian Cookery demonstration in Jaipur: there is no such thing as an Onion Bhaji. They are better served hot.

I made the following note:

Now you know why Kabana is best – then showed it to Howard.

Howard was being less critical than Hector, but then there are the days when we eat the same Curry but have different perspectives.

I still think it’s very good – proclaimed Howard – three distinct curries, each of different tastes, and all packed full of flavour. My first time here and it was excellent.

Tomorrow we shall see Rizwan at Kabana and there could be five of us. Dr. Stan arrived in Manchester just after 17.00, even he had been relegated to accommodation in Wigan. After an ale or three in the Northern Quarter, Howard and Hector set off to find Academy 2. After joining a queue at the adjacent building we were told at the right one to exchange our printouts for tickets. The chaps on the desk said otherwise. We were directed up a spiral staircase which led to the wrong venue. Eventually the correct stair and the correct floor took us to Academy 2.

Henge were due on at 21.10.

Standing seven rows from the front, I quickly realised that this crowd was markedly different from the type I usually stand with. There were few handsome chaps of a certain age, this was a crowd of mostly – yoofs.

Henge, who are they? It was via a social medium that I first encountered the name and a clip of them onstage. One of my musical heroes – John Jowitt – formerly of IQ/Jadis/Arena highly recommended seeing them live. I established that John was not here tonight. The venue was filled to its 650 maximum, there had been a matinee added to accommodate the demand for this Manchester band. Ghost Riders in the Sky – well a version of it, was played before the band took to the stage, how many of the assembled knew this – classic? A modern day version of – Grobschnitt – was my take on – Henge – from what I have seen/heard previously. Cosmic Dross – is how they describe their music, a crossover over of electronic and dance. Dance, oh no, was Hector at the right movie?

We are HENGE – We have travelled from the far corners of the galaxy to bring a kind of music new to your world!

With the drummer and bass player both wearing alien masks throughout the show, the theatrical was established and maintained. The keyboard player with face paint only, was kinda’ normal. The leader, resplendent in flashing headgear, took the stage to a huge welcome, clearly the majority had seen Henge before, he was performing to his home crowd.

Who are these guys? There is no easily found information. Closer in age to Hector than the average age of the audience, they must have been around a while in other incarnations. The show was polished, every – song – was introduced with some spacey reference a la Hawkwind, the delivery was more – Madness.

Two female stage dancers adopted different costumes throughout the set. A chap in a ridiculously cheap robot costume stood at the rear of the stage simply nodding his head in time to the beat. Actually, the robot looked not dissimilar to the Monster Movie (CAN) shirt Hector was sporting this evening. The bass player, in what looked like a priest’s vestment, also added filling noises and beats with his sequencer, not dissimilar to Holger Czuckay, another reference to – CAN.

Photos taken, I even recorded a few minutes of video, better to see/hear – Henge – than have Hector try to describe the music further. They are a live act, I do not feel the need to buy their material.

Their final song – Demilitarise – saw Robot come to the front of the stage and present a sequence of cue-cards, a sing-along. Dancing and a sing-along, we needed a conga. The front man was in the audience hugging all, and leading the conga. Hector was relieved to be close up, but not chosen, Howard managed to find a paparazzo.

Cats in Space are fun, this show was funny.

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Glasgow – Yadgar Kebab House – Fine & Dandy

Posted on October 17, 2019 by Hector

Dr. Bernard and Graham had expressed their desire to dine with Hector at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Both are Curry enthusiasts and regular readers of Curry-Heute. Whenever Hector meets up with this pair, the head swells, such is the stream of compliments for hosting this well known, reliable and informative Curry Blog. My presence was required today as they admitted they wouldn’t have known what to order.

Shkoor, Mein Host, was texted from Athena at the start of the week. Here was the opperchancity to refer to the €4.00 Karahi Gosht that Hector had enjoyed at Pak Taka Tak. Please feed three – was the request. Goshat Karahi, the signature Curry at Yadgar would be the main feature, Hector would leave the Starters up to – The House.

Arriving first, the window table was set up with the necessaries and two Dips under wraps. With Naveed on vacation, Shafiq would be looking after us initially. Bernard and Graham arrived together at the agreed 13.00.

Mr. Anwar Sr. came over to chat. I had to mention Naveed’s check-in at a well known US Chicken Chain, in Pakistan! Bizarre as this may seem, I did admit to taking Marg to Pizza Hut in Agra to give her a break from Curry.

Shafiq brought a Salad then a plateful of Starters and a couple of cans of Mango Rubicon, one day Yadgar will stock Sparkling Water. (Did I actually see a small bottle of Sparkling Water today at the adjacent table?) Graham announced that he enjoys Lassi with his Curry, he ordered a Mango Lassi for himself and a Salt Lassi for Bernard. Shafiq checked that Chapattis should accompany the main event. Bernard and Graham were happy to follow Hector’s lead.

The Starters

The large plateful of Fish Pakora, Chicken Tikka and Chicken Seekh Kebabs would take some eating. Nobody was forcing the pace, there was a mass of food still to come. The Starters had all been freshly made and were suitably – Hot, Spicy and tasty. For many, this could have been a meal in itself. Bernard was first to declare that:

The Starters were very good.

By the time these were finished, Shkoor had entered the premises, he would take over. The new flatter karahi are closer in style to Paella pans than the traditional karahi which have featured in Curry-Heute previously. Shkoor brought the mound of Meat. Graham and Bernard had never seen anything like this. I managed to refrain from my usual – that’s mine, yours will be out in a minute.

Goshat Karahi

The Lamb Chops were piled high. I deduced, wrongly, that this was a Lamb Chops Goshat Karahi. As the Lamb Chops were divvied up, so some Sucky Bones were spotted at the base of the karahi. We had everything. With some four Chops taken to Hector’s plate, I advised the Chaps on the need to take some of the Thick Masala from under the Meat: Here lies the Flavour.

With the photographic ritual complete, we were set, however, Shkoor had an ace up his sleeve. He brought out a bowl brimming with Aloo Gobi. My appreciation was expressed, this is something very special, and as I have written previously, I could come here every day to eat this. Again, I kept my fellow diners up to speed:

I don’t know how they get as much Flavour into their Vegetables.

Aloo Gobi

As with the Goshat Karahi, there was a sprinkling of Coriander Leaves on top of the Thickest and most Minimal of Masala. The Chaps were both taken aback.

Astonishing Cauliflower – remarked Graham. Moments later also re the Cauliflower, Bernard:

That is outstanding.

That this – Vegetable Curry – captures the distinctive – Yadgar Taste – never ceases to amaze, and no sign of Carrots. Today, I felt I could sense – Cinnamon – which I have not identified previously.

The Chapattis kept coming, large and made from Wholemeal Chapatti Flour. I would eat little more than half of one Chapatti.

Meanwhile back at the main event, we were all on our second helping and there was still a mass of Meat in the karahi. Graham took a break, I had to encourage him to get going again, surely we would manage to finish this? Bernard ate a steady pace. He is a much quieter chap when he is eating.

The – Yadgar Taste – is usually quite prominent in the Goshat Karahi, occasionally not. Today it was full on. That which has brought Hector back for over one hundred visits was very much to the fore today. Here was the Richness of Flavour, a warmth on the palate, so distinctive, mellow even. The Spice Level was not demanding, yet the food was Spicy, well balanced. It is this Curry which has made Hector always answer – Yadgar – when asked – where is the best Curry House in Glasgow?

The Meat was suitably Tender. The Lamb Chops had not been pre-cooked as in Tandoori Chops, these had been cooked in the Masala creating a completely different experience from the venues which served Lamb Chops Karahi.

There was a lot of Meat, thirds became fourths. Shkoor had checked on our progress, he gave us some more time. Eventually we had to wave the white flag. The final pieces would go back to Hector’s House, no wastage.

Great Expectations

Bernard didn’t need much encouragement to offer a few words:

I really enjoyed that. You can taste all the different flavours … a good reason not to be a vegetarian, yet having said that, the potato and cauliflower were great. I could have had any part of that on its own.

Graham, who had instigated today’s feast in order to establish if Yadgar was as good as Hector has claimed:

You set the bar very high, it didn’t disappoint.

The discussion continued about the Spice Level being – not to the detriment of the flavours. That was just fine and dandy – is how Graham summed up his first experience of Yadgar.

The Bill

£45.00 Our appreciation was expressed as ever, with more than words.

The Aftermath

I remarked to Shkoor that I have not seen Chef Arshad for some time, when present, he always comes out to take his bow. Chef Arshad was due in shortly, so who prepared today’s outstanding Goshat Karahi? Someone else knows – the secret.

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Athena – Taste of India – Curry for Breakfast

Posted on October 15, 2019 by Hector

There was no Curry yesterday! Instead, Marg and Hector had a day trip to Delphi, it took so long it could have been Delhi. Still, the experience was worth it, some great photos and a reminder that not everyone is gifted in keeping the attention of the assembled for the required duration. We have had better guides.

I had almost accepted that Buddha on Sunday would be my last Curry of this trip to Athena when the thought finally drifted into the vacuous mind – if Marg can go out for breakfast, so can Hector.

I hadn’t wanted to end the trip with a – Mainstream Curry – so going for an overdue return visit to Taste of India (Platia Theatro 22, 10552, Athena, Hellas) became the plan. Taste of India opens at 09.00, reportedly. It was 10.25 when we entered, a family sat at a table to our left. Mein Host appeared from through the back. Only two trays were on display, one had nothing of interest, the other clearly had a rich looking Desi Meat Curry, and it was on-the-bone.

Not ready – I was informed. Pak Taka Tak was next door, they would be – armed and ready. Hector would be fed this morning regardless.

On establishing the Curry was – Lamb, one portion was ordered.

€5.00 – was quoted.

I added – Naan – to the Order.

I was then asked if this was a Takeaway or were we sitting in. Mein Host pointed to the window table to the right as we had entered. Marg and Hector, window dressing.

A 1.5l of chilled Still Water was brought to the table by a young waiter. Marg had seen Mein Host redirect the waiter when he went to the fridge, the bottle eventually presented, still had its seal.

Missing today was Daniyal, son of Mein Host who has kept in touch with Hector on a certain social medium. It has been a while since I was here.

As has been the pattern in the Curry Cafes on this trip to Athena, the Curry would be accompanied by a worthy Salad featuring Green Chillies and Olives. Once again, the quality of the Olives was way above what one typically receives in the local Greek Restaurants. Two bowls of Raita were also presented, I set one aside, no way could we justify both. Marg would tell me that the Raita was particularly – Spicy.

The Bread

We were given two quartered pieces of what has been served in this area as – Naan. I tackled the top – Naan – it was too crispy for my liking. This, however, is how Marg likes her Bread. She dipped the Bread in the Raita and took some Salad. Having now officially become part of the meal, there had to be a Marg photo.

Lamb Curry

The excess Oil was a standout, I would eat around this. The blended Masala was also more abundant than either of the Karahi Gosht served at Pak Taka Tak or Curry Garden. The Lamb was on-the-bone, and there was plenty of it.

This was definitely a Desi-style Curry, it was distinctive without being special. The Lamb was suitably Tender, one Sucky Bone was encountered. The Seasoning was below what I hope for, the Spice Level was aided by adding the Green Chillies, a bite at a time. The Olives added an extra dimension to the Overall Flavour. Hector’s home-cooked Curry must feature Olives in the future.

Marg took a Soupçon, she described the Flavour of this Curry as – perfumy. I had no sense of the – Aromatic. For me sadly, the – Wow – that was hoped for never materialised. I have been spoiled at the aforementioned venues this week. The Desi Flavour was present, so I am being quite harsh. Had I just encountered Taste of India having been only to the Mainstream Curry Houses of Athena, which was the case when I first came here, I would no doubt be in raptures. This was decent Lamb Curry, and still way better than the Mainstream.

With the top Naan finished it was on to the second. This was much softer and closer to the light and fluffy Middle Eastern Pitta I have described previously at Pak Taka Tak.

The Bill

€6.00 (£5.17) I shall miss these prices.

The Aftermath

It was 11.00 when we had finished, two hours ahead of Blighty. So flying home today I have to turn my clock back, then again next week. Sleep patterns will be disrupted, this may call for late night Curry. Next week could be very demanding on the Curry front, watch this space.

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Athena – Buddha Indian Restaurant – A Very Satisfying Fish Curry

Posted on October 13, 2019 by Hector

Having watched Indian Tandoori Masala being developed only a few years back, it was surprising to see that it had been re-branded as Buddha Indian Restaurant (Karaiskaki 15 & Aisopou 2, Psiri, Athena Hellas). Buddha was so close to our accommodation just off Iroon Square in Psyri that we were passing by three or four times daily. On stopping to study the Menu on display outside, the possibility of Fish Curry had me hooked. The Curry Cafes in the environs of Gernaiou would have to wait.

Curry-Heute was later today, at 13.30. Marg had me up and out earlier this morning in an attempt to have our room made over. Blogging on a Sunday morning in Athena, what a life.

Two waiters were outside to greet and staff the outside tables, as I thought. On walking into the premises, the solitary table was out of commission, a chap behind the counter told me that we would have to sit outside. This is something I try to avoid, at busy venues people can light up at an adjacent table and ruin one’s meal. Buddha was appropriately quiet this Sunday lunchtime, there was plenty of breathing space.

The Waiter brought a large bottle of Still Water along with the Menu. On seeing the availability of Sparkling Water we exchanged it.

Marg decided to have Vegetable Soup (6.00), she had breakfasted earlier.

Fish Curry (€10.00) or Fish Vindaloo Curry (€10.00) were Hector’s choices. Lemon Curry? No thanks, though fans of Monty Python may think otherwise. The – homemade mustard sauce – did not sound like a – Vindaloo – no Wine/Potato. The Fish Curry at least had the expected Onion and Tomato base. I asked the Waiter which had the more Flavour, Fish Curry it would be. Damn, I don’t get the opperchancity to slag off a Curry for not being what it should be. Just to be safe, I showed a photo from a page in Curry-Heute and asked that no Capsicum would appear in my Curry. The Waiter was fairly sure that these were not featured in their Fish Curry. To accompany, Hector fancied Mushroom Rice (€5.00). Having literally paid pennies for Bread in recent days, this was an abrupt reminder of – Restaurant prices.

Vegetable Soup

Too often I have had to describe a Curry as – Soup. However, when one orders a Shorva, then that is what one expects. Broad Beans, Peas, Spring Onion and Lemon Leaves were present, we had to ask for verification of the foliage. A wedge of Lemon accompanied, Marg squeezed this into her bowl. (some Rice found its way in later)

Thin, a very full bowl of hot and slightly spicy vegetables – was Marg’s description. So definitely not up to the standard of Hector’s home-made Soup then. (Thick & Spicy!)

Mushroom Rice

There was easily enough Rice for two, so even after Marg tried to thicken her Soup, quite a substantial quantity would be left. Being on the Mediterranean, the Mushrooms were tinned. This I didn’t mind, the pieces were large, whereas I do not enjoy tinned Button Mushrooms. The Rice would work well with the Fish Curry, a good choice.

Fish Curry

Welcome back to the land of Mainstream Curry. This was markedly different from the Desi-style Curry which Hector has been enjoying in the nearby Curry Cafes over the last three days. As I decanted the Fish and Masala so a significant Oily residue formed on the base of the pot. This was not necessarily a bad thing. I counted eight large pieces of Fish, most would be halved, so for once (in a while) Hector was having a decent portion of Fish Curry.

The Fish was firm and thankfully far from the dreaded – rubber – that too many venues dish out. Tilapia was my guess. It was certainly – Masala Fish! The Masala was not over abundant due to the pot being so full of Fish. Finely chopped Onions had been added into what looked like a blended base sauce. Ginger Strips were also in abundance. This had the appearance of a better than average Fish Curry.

Having agreed on – Spicy – at the time of ordering, the level did not disappoint. More importantly, Hector had a Well Seasoned Fish Curry! How Chefs can serve a Fish Curry which doesn’t taste as if any part of it originated in the sea, still baffles. The Flavour from the Fish was noted as – Powerful. My final note on the Fish was – endless. Compare this with the Fish Curry served recently in Bamberg.

Green Cardamom and flecks of Herb were mixed in the Masala. The combination of the Masala, Fish and copious Ginger Strips made for a very impressive blend of Flavours. This was a very satisfying Fish Curry, and I had to come to Athena to get it. Why can Glasgow Curry Houses not produce something this good? (Akbar’s aside, and they’re a Bradford chain.)

The Bill

€26.00 (£22.82) Sterling reached a momentary high today.

The Aftermath

Firstly Marg enquired about the green leaves in her Soup. Then it was my turn, the Fish was Cod, which took me surprise. I don’t think I have ever used Cod in a Hector home-cooked Curry. Soon.

I showed photos of the previous incarnation of Buddha and asked if the people had changed, they had:

We are Indian, they were Pakistani.

I asked if I could take photos of the interior and was led upstairs to the – winter dining room. I suspect they then must have some tables in place at street level else the place would always appear to be empty.