Glasgow – Mother India’s Cafe – A Friday Lunchtime Curry

Posted on August 9, 2019 by Hector

Finding Quality Curry in Glasgow on a Friday lunchtime is not so easy. One will have more success waiting until after 14.00, however, this was the time Hector was meeting the Chaps, Bunkers were required in advance. I assumed, wrongly, that Banana Leaf (76B, Old Dumbarton Rd, Glasgow, G3 8RE) would be open at 13.00 as advertised on Google Maps. Surely it is in the best interest of all retail outlets to check what is published and adjust accordingly?

I was in the mood for something – Smokey – but on going to Mother India’s Cafe (1355 Argyle St, Glasgow, G3 8AD) would be happy to have something – Fishy. Machi Masala (£5.80) is the Dish which keeps Hector coming back. The Main Menu had Kedgeree (£6.50) as a – Friday Special. Smokey Fish and Rice, that should resurrect the original aim of the day. With Tapas portions served at Mother India’s Cafe, there had to be something else.

The separate Menu – Today’s Specials – had one Lamb Curry only – Patina Lamb. Ironically, as much as Hector loves a Curry with Herbs, Mint is the one Herb I can do without. Lamb Karahi (£6.20) has been enjoyed here in the past when the offending – Ballast – has been withheld.

Three young girls were serving, one always wonders about their level of training and therefore familiarity with the Fayre. And so Hector was served. The Waitress wasn’t sure the Kedgeree was ready, she would check. I asked for the Lamb Karahi without Capsicum and a Bottle of Sparkling Water (£2.95). The Waitress was back momentarily, the Kedgeree was on, the Capsicum was already in the Karahi. Lamb Saag (£6.20) was the fallback, Herbs. With the Kedgeree confirmed I felt no need for Bread.  A Paratha (£2.15) would have accompanied the Machi Masala had I ordered my usual. Prices have increased since my last visit.

By the time I had given my Order, the main dining area was full. Curry enthusiasts no doubt, but not the people I usually rub shoulders with. Hopefully they will discover Curry-Heute and be tempted across the River Clyde to the land of bigger portions and smaller prices. However, one has to accept that Mother India’s Cafe is probably the best Curry outlet in the West End. Note how many years it is since Hector set foot in the mother shop.

The two Dishes arrived, the lid on the Lamb Saag created a moment of suspense.

Kedgeree

This is a rarity in British Menus. I do cook this at home using online menus. The last time I had this in a restaurant was in York, that was a disappointment, too wet, and not enough. Today’s Kedgeree did not have the unwanted Shorva, however, the Rice was surprisingly – Stodgy. This is not the Kedgeree I was brought up on aboard ship in the 1960s.

Topped with a Fried Egg and not the more typical Boiled Egg, a few pieces of lightly smoked Fish sat on the bed of Stodgy Rice. The Spice Level was no more than – Moderate, the Seasoning was below what I would expect in a Fish Dish. The positive was the Smokey Flavour. Enjoyable, I was just getting into it when it was finished. West End prices, this is why Hector is usually found on the Southside.

Lamb Saag

I ate from the pot, why bother decanting when I had no more Rice? Five large pieces of Meat sat in an appropriately Dark, Herb-rich Masala. I write often of my preference for Masala with Herbs rather than a mass of Herbs. There was a clever balance here, just enough Masala to convince that this was how I like it, but a very visible mass of Herbs. The Spinach I could taste, however, I felt there had to be more in there. I know Yadgar use five different Herbs in their Saag/Palak, this was along similar lines.

The Seasoning registered from the start, this had the makings of a very decent Curry, a pity it was Tapas, a plateful of this would have gone down very well. Perhaps it’s about time I visited the other outlets in this chain to secure the full portion. The Texture of the Meat was Beautifully Tender, but as is too often the case, the Lamb was taking rather than giving flavour. I am more used to the Meat sitting in the Masala and on display a la Southside Curry Cafes.

The Bill

£15.65 I had been served by Sepi, thank you, Sepi.

The Aftermath

Being here without Marg was strange, she was off doing other things. Little did I know when I left Mother India’s Cafe that there would be more Curry-Heute and Marg would join us.

Posted in Mother India's Cafe | Comments Off on Glasgow – Mother India’s Cafe – A Friday Lunchtime Curry

Glasgow – Karahi Palace – Spontaneous Curry

Posted on August 9, 2019 by Hector

The conversation this afternoon eventually got around to Curry, it tends to when Hector is present. Actually, I don’t know what else people talk about when Hector is not present. Hector was introduced to John, John was introduced to Curry-Heute. He told me that since his return to Glasgow, he has not found what he was looking for, too much sauce, too little substance. He was not aware that the Southside is where Curry is at.

John insisted we go for Curry, I told him – the rule. When Marg arrived and declared that she was hungry, there was no going back. John, Jamie, Hector were driven over the Kingston Bridge, Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) was the destination.

The downstairs was empty of customers. Mein Host, Ayaz who would serve us, Chef Anwar, whose smile gets bigger every time I come to Karahi Palace, would cook. Chef Rashid is off on a Friday, Qaiser is still on vacation. There was another chap, quite formally dressed, looking important, who was this?

John would follow Hector’s lead and have the customary Karahi Gosht (£7.90) with a Chapatti (£0.70). Jamie was determined not to have the signature dish and found Chicken Tikka Madras (£7.90) under – Chef Specials. Jamie asked for two Chapattis,  had he failed to notice that all meals in this section are served with either Rice or a Naan, very Bradfordesque. I certainly didn’t spot this until the time of writing, how often do I look at the Menu at Karahi Palace?

Marg still prefers Boneless Lamb, she asked Ayaz to confirm that this was not possible, did she not believe the Hector? Until Karahi Palace serves Fish, this left Chicken. Chicken Tikka Karahi (£7.50) and one Chapatti for Marg.

Jamie was all for ordering Poppadoms etc, I told him to calm down. When the Modest Salad arrived, Jamie tore into this. That kept him quiet, briefly.

There were diners upstairs, when Ayaz emerged from behind the counter with two large karahi, Hector was on the job. I need a fellow diner to order the kilo, here is possibly one plus a half? Mmmmm.

Here was the opperchancity to see what else was available this evening. The Daal and Chickpea Curry may not have interested the Hector, the Vegetable Curry, however, most certainly did. I have never sampled this here, an oversight that needs rectified.

What was left of the Chicken Sabji suggested this had also been popular today. Eventually this was replaced by a new platter of Chicken Curry. Clearly the Lamb Dishes are all prepared to order.

*

*

*

*

Karahi Gosht

The Ginger Strips and Fresh Coriander topped the Masala Mash. This looked the business. John chose to decant as he was already sampling Jamie’s Chicken Tikka Madras.

John was well impressed by what he had this evening:

… just restored my faith in Glasgow Curry. This is the only time in a long time I’ve had to use my fingers. This is the place I would take my mates. I could eat the same again.

I would suggest that when John returns, which he most certainly shall, he orders the kilo.

Sadly, I have to report that tonight’s Karahi Gosht was not up to the usual high standard. In my karahi I had an abundance of the Masala Mash, there may well have been pulped Lamb in there too. This meant that I was left with four large bones with the Meat attached, not a lot of Meat then. I called over to Atyaz:

Ayaz, where’s my Meat?

He got the message, a few minutes later, a plate of more Lamb on-the-bone arrived. This was of course meant I then had more than I would normally receive. I was able to offer John some also. The lips were tingling, all was well, order restored. A Quality Lamb Karahi: super hot on arrival, Spicy, well Seasoned, and the distinctive Flavours which make the Karahi Gosht at Karahi Palace so attractive.

This was Visit #107, a significant number. John asked how I knew. By now he should have found the answer.

*

*

Chicken Tikka Madras

Served in a bowl, because it is not a – Karahi – this Curry looked too – Red – for Hector’s liking. However, this is what people who order such a Curry probably expect. The ratio of Meat to Masala was acceptable, this was not – Mainstream Soupy Curry.

Ballsy but stupid – was Jamie’s opening remark, whatever that meant.

It was certainly Madras hot, and was certainly tasty. I wish I had ordered Lamb.

Indeed, Grasshopper, how many years have you been dining with – The Hector?

*

Chicken Tikka Karahi

Despite the added Green Chillies, this was somewhat indistinguishable from the Lamb equivalent, featuring the same Quality and Quantity of – Masala Mash. However, pieces of something horrible were present, these Marg left at the base of her karahi, Marg will not eat Capsicum in a Curry either. So, how did they end up here?

It’s been a long time since I had Chicken – Marg continued – although the sauce was full of flavour, Lamb would have been better.

I just have to work on her tolerance of Lamb on-the-bone.

I had to ask Ayaz about the well dressed chap:

Who is this?

The new manger.

Who are you?

The old manager.

Apparently he was the Delivery Chap standing in for Qaiser who returns next week. Did I hear Ayaz say that he and Qaiser are the co-owners?

The Bill

£34.50   Four diners, well fed, for a modest sum.

The Aftermath

Ayaz produced a copy of – The Herald – supplement. He had been quite cool regarding the write-up on Karahi Palace from a couple of weeks back. Maybe now he appreciates the significance. I showed John and Jamie the reference to Curry-Heute and the certificate which sits proudly on the counter.

John, welcome to Curry-Heute! Whenever you need Curry, let me know, there are other places to explore.

Posted in [Karahi Palace] | Comments Off on Glasgow – Karahi Palace – Spontaneous Curry

Bradford – Kashmiri Aangan – A New Bradford Curry House

Posted on August 3, 2019 by Hector

I do not refer to the reopening of the  International (40-42 Morley Street, Bradford, BD7 1BA) which I would most certainly have visited today, had I been told in time.    

Along the road from Bradford’s Sheesh Mahal, just past what used to be Haigy’s, lies a new Curry House – Kashmiri Aangan (10 Bowland St., Bradford BD1 3BW England). Visitors to the Sweet Centre and PIND Restaurant will come across it as Hector did today – the opening day – given the balloons hanging outside. It was match day at Valley Parade yet few were stopping off for Curry.

The Menu shows prices commensurate with the Bradford Curry Cafe scene. The Fresh Desi Lamb Karahi will have to be experienced as soon as I can get myself to Bradford and share a kilo. Otherwise, the Main Courses are available in both – Regular – and – Large – sizes, always a welcome sight.

There is a whopping 20% discount for both NHS workers and the Police.  What about retired Teachers?

Kashmiri Aangam is open from 11.00 until midnight, seven days a week. The early opening always suits Hector.  See you in October.

Posted in [Kashmiri Aangan] | Comments Off on Bradford – Kashmiri Aangan – A New Bradford Curry House

Bradford – PIND Restaurant – The Last Day in Bradford

Posted on August 3, 2019 by Hector

It was Rizwan at Manchester’s Kabana who made Hector aware of the existence of PIND Restaurant (Bowland St, Bradford BD1 3BW England) just three days ago. Photos of their Lahori Karahi’s (sic) looked just the job. The Rickmeister had never heard of PIND. When we found the location, Ricky was gob-smacked, just beside the Sweet Centre, and on the route taken by those who visit Valley Parade, he reckons he must have driven past PIND – a hundred times.

*

*

Having spent the afternoon writing up Curry-Heute whilst Ricky was at t’fitba’, I headed up the hill towards what was once Haigy’s. I found Kashmir Aangan before I realised I had passed PIND by. PIND is off-street, in a former industrial yard, so plenty of parking space.

Ricky and Mick were already tucking into Salad and Dips, the photos are therefore of what remained. I took the opperchancity of the nearly empty restaurant to photograph the layout and furnishings. The tables and chairs were decidedly contemporary, but uncomfortable. It was impossible to get one’s knees under the table. To eat one has to lean forward, a recipe for stained clothing.

On another Medium, the management at PIND acknowledged the fact that the relative heights of the tables and the chairs do not work, that was two years ago. So, no change then.

The uncooked Lamb Chops (£6.50) were on display, tempting, but after the indulgences of the last couple of days, we agreed on no Starters. Unfortunately, there was no call for sharing a kilo of Lamb Karahi (£24.99), £15.99 for a half kilo was not worthy of consideration.

Ricky was about to order Lamb Nihari (£7.99), I talked him out of it. Nihari is the antithesis of what Ricky looks for in a Curry. Shorva is not for him, though – cooked with a rich stew – as described on the Menu presented the possibility of something else. The Waitress confirmed the presence of lots of Masala, or – Soup – as Ricky would call it. Palak Gosht Handi (£6.99) for Ricky and Lamb Handi (£7.99) for Hector. Why was the Handi without Spinach dearer? One pays more for one fewer Ingredient?

Mick chose something completely different: Shami Kebab (£2.99), and Daal Mash (£5.00) from the – Vegetatian – section. Who prints these menus? This would be accompanied by a Tandoori Roti (£0.75), Ricky opted for a Naan (£1.25). So, no inclusive Breads, though the prices here were acceptable. Having had Paratha in the last two days I too decided to ask for a Naan. My request for a Chilli and Coriander Naan was emphatically declined, most unusual. For a change, I asked for a Kulcha Naan (£1.50).

As always, I asked that no Capsicum would appear in my Lamb Handi.

We don’t use Capsicum in Lamb Curry – was the very welcomed response.

Ricky was quite bemused that we were being served by a waitress. In Bradford, Sarina’s aside, ladies front of house is apparently – unheard of.

Shami Kebab

Served as a pair with a modest Salad garnish, these were a good size. Mick’s verdict:

Soft, a bit too soft, could do with being a bit firm.

The Breads

These arrived on a single plate, the relative sizes of the Naan, Kulcha Naan and Roti are clear to see. The Kulcha Naan was therefore appreciably smaller, but a size that suited the Hector perfectly. I liked the burnt blisters, the customary Sesame Seeds were present. This was as good as Kulcha Naan as I have ever had, a good choice. The remaining Breads were described as – Fine.

The Handi

Two clay pots covered in tin foil: I have not seen this since my early visits to Glasgow’s Karahi Palace. Experience has taught me that a – Handi – can be anything Chef desires it to be. The foil had to be carefully removed, hot, the Palak Gosht Handi looked wonderful, I passed it to Ricky.

Palak Gosht Handi

Wonderful – I wished I had ordered this as soon as I saw it. Here was a dark, Herb-rich Masala, presented exactly as I like such a Curry: Masala with Herbs, not an excess of the latter. Ricky announced that he was – enjoying the Spinach. At the end he declared his Curry to be – above average.

*

Daal Mash

I missed the arrival of this Dish being busy on tin foil removal duty.

It’s not a bowl of Soup – observed Ricky, positively. Indeed, this was a decidedly – Dry Daal – until the Oil revealed itself. I was surprised when Mick failed to finish the Daal. I suspect it was Quantity rather than Quality which defeated him. Mick:

… too grainy, moderate flavour, not outstanding.

Lamb Handi

This Masala was Pale, almost Creamy, in comparison to the Palak Gosht Handi. The Sucky Bone stood out, however, this was the only bone. Twelve large pieces of Meat sat in a Blended Masala, this was markedly different from that which Hector is normally served in Bradford. This was approaching the – Mainstream.

There was a decent – kick – from the Masala which was – Well-seasoned. The Meat was the toughest I have been served this week in Manchester, Halifax and Bradford. Major chewing was required, only one piece could have been described as – Tender. The actual taste of the Lamb itself was prominent in the blend of Spices. Overall, I had to record that the Flavours here were very pleasant. As I chewed away, this Curry was deemed to be more than acceptable, and quite different from anything else I have had this week. Such is the diversity of outcomes that can be achieved from the array of Herbs and Spices, that having Curry every day this week has been most enjoyable. It is, however,  time for a break.

Should the opperchancity to return to PIND present itself, it has to be to share a kilo of Lamb Karahi, or better still, Butter Lamb Karahi (£25.99).

The Bill

£27.42   Good value, but then, we are in Bradford.

The Aftermath

I had the briefest of conversations with Mein Host, we had a bus to Brighouse to catch.

Hector is booked to return to Bradford in October.

Menu Extracts

Posted in PIND Restaurant | Comments Off on Bradford – PIND Restaurant – The Last Day in Bradford

Bradford – Peacock Bar @ Bingley Brewery – How to Hook a Hector

Posted on August 2, 2019 by Hector

This trip to Bradford was conceived to visit and review the new Sheesh Mahal (Halifax). That was completed yesterday, the review is posted, an excellent venue for those living in and around Halifax.

Today, Ricky had arranged a trip to the Bingley Brewery (2, Old Mill Yard, Shay Lane, Wilsden, Bradford, BD15 0DR England). Curry was planned at the original Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW) where, Omar, who was our host in Halifax, assured us he would be on duty this evening in Bradford. So that was the plan for – Curry-Heute.

The Bingley Brewery is not in Bingley, despite the postal address, it’s hardly in Wilsden either. Inter-City Ken, Ian, Ricky and Hector made the ten minute walk through the countryside from the closest bus stop to the Brewery. Already, Pracownia Piwa was coming to mind. We did stop to admire the Beef stock en route.

At the entrance to the industrial unit in which Bingley Brewery is located, a couple from the Peacock Bar (25 North Parade, Bradford BD1 3JL England) were setting up their cooking stall at the entrance. Hector visited the Peacock Bar in Bradford some years ago and was made aware, that especially on match days, they serve Indian snacks (gratis?) to their customers. Somewhere in the vaults are photos of the Peacock Bar. The menu was posted, Hector would resist. The Rickmeister predicted that I couldn’t. Hector was emphatic, until…

Initially it was the aroma. Once the thought was planted, there was no going back.

Then I happened to glance at the stall to see two Dishes about to be served. Having sought permission to photograph somebody else’s food, what would follow was inevitable.

                       Meat Kebab                                               Paneer Tikka

A Seekh Kebab I might have been able to resist. However, the presentation had me hooked, and have I mentioned the aroma? I asked for my Meat Kebab (£4.00) to be cooked without the Capsicum I had spotted in the original.

I know why you add Capsicum – I informed the Lady – Ballast!

She smiled and concurred.

I watched the Onions being fried on the tawa, Spices and a Minimal Masala then being added. I have had Kofta Karahi which was essentially Lamb Seekh Kebab in Masala. This would be not far off.

The photo of the the cooked Meat Kebab straight from the tawa, was followed by the addition of the Mint Raita, and finally – The Foliage. The Chap who was serving was on board by this time. The Calling Card had been pocketed, he knew I was taking this seriously.

Meat Kebab (Capsicum withheld, plus extra Herbs))

I had assumed the Green Garnish to be Fresh Coriander. I was taught when shopping in Glasgow’s KRK grocer to sample a leaf before committing. This was Parsley, or worse still, tasteless Coriander. That was the only disappointment.

The Spice Level was way above the norm, the Seasoning also, this suited the Hector palate. The half-cooked Onions added a pleasant – crunch. The Masala was just enough to coat the pieces of Meat, a – Mini-Curry. What a Snack! Anyone attending the monthly opening to the public at Bingley Brewery must try the Fayre.

There’s more…

Ricky too could not let the opperchancity pass him by. He permitted the addition of the – dreaded green ballast.

Then, Ian, who made his debut Curry-Heute appearance in Wroclaw a few weeks ago, took me surprise. At The Curry of India, he took the vegetarian options. Today he ordered Chicken Jalfrezi (£4.00).

Chicken Jalfrezi

The presentation was as with Ricky’s, a standard coverage of Fresh Herb, not Hector’s over-indulgence. The Dish merited a – Mmmm – from Ian, then he became quite loquacious, well not quite:

… no evidence of Chillies, but there was evidence of heat.

He mentioned – Capsicum – without further comment, no point winding up Hector.

I would have expected some kind of Egg in a Jalfrezi, but these names are the same over the Indian Subcontinent.

Egg in Jalfrezi? This I have never encountered, I don’t think.

It’s normal down here – added Ricky.

I have never managed to properly differentiate between a Dopiaza and a Jalfrezi, both come with an excess of – Onion Blobs. The Curry Marg chooses, then regrets. Our handheld windows to the World were consulted. In the end Ian admitted he could find no evidence that a Jalfrezi should have – Egg. However, in Bradford it is reportedly expected.

We learn something new every day.

The Aftermath

There was more Ale, a taxi (@£7.00) was subsequently ordered to take us straight to Bradford’s Sheesh Mahal. So, no repeat of Pracownia Piwa then.

Posted in Peacock Bar | Comments Off on Bradford – Peacock Bar @ Bingley Brewery – How to Hook a Hector

Bradford – Sheesh Mahal – The Ubiquitous Omar

Posted on August 2, 2019 by Hector

It was around 21.00 when the taxi from Bingley Brewery dropped us off outside the original Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW England), Omar was once again Mein Host. So what has he done to cousin Amar? Omar was attired less formally than yesterday at Halifax’s new Sheesh Mahal, still smart enough.

Poppadoms, Dips, and a Salad, were on the table seconds, after we had chosen our table in the surprisingly quiet restaurant. No fuss, these appetisers arrive, Complimentary – of course, what type of establishment would charge for such items? The consensus was to decline the Poppadoms, we would have enough fun with the Dips and the Salad. The – green stuff – aka – salad dressing – could well have been a wet version of the – Green Chilli Mix – I saw yesterday at Sheesh Mahal (Halifax).

The (relatively new) Menu was provided, first seen on my last visit here in November.  As is my custom, the Menu was set aside. I described my – Ideal Curry – to Omar once again, it has been some time since he served me on these premises.

Lamb – on-the-one – Methi – Dry – No Capsicum!

The latter instruction was necessary, the – Dreaded Ballast – does sneak in otherwise at this restaurant.

Ricky’s request was simple:

Same, without bones.

It is understood that Bread accompanying a Main Course is inclusive. Paratha (£1.60) is now on the Menu, this took Ricky by surprise, still he ordered two Roti (£0.65). Here was another opperchancity to mention the scandalous price of Bread in Scottish Curry Houses.

If Ricky is so taken with Paratha, what was he doing ordering Roti? Hector’s theory: he knew I would have no interest in his Roti, which he could shift. He also knows I cannot eat a whole standard Paratha, some would come his way.

Prawns? – suggested Omar.

Go on then – replied The Rickmeister – we enjoyed them so much last night.

The Sheesh Mahal hospitality would continue for another day. It’s as if someone was giving them loads of publicity.

Jhinga-sha Tikka

This was a lot of King Prawns, I especially liked the look of the burnt bits. Sitting on a bed of Onions with a sprinkling of Fresh Coriander on top, this platter was most inviting.

The slightly crispy exterior gave way to Juicy Prawns, these were special. Omar acknowledged that these were different from those served yesterday. Once again I had to accept that Prawns are capable of absorbing Spice. My fourth Prawn-encounter in a month, there must be an international conspiracy. Please, no Prawn Curry for Hector.

The Breads

The Rotis were very light in colour and Puffy. These were not the normal Roti that one encounters, half Chapatti – half Roti. I doubt that these would have turned to crisp as is their norm. The Paratha was Perfect: Whole, Layered, Flaky and the photo shows the – Spiral in the centre. Buttery too, I would eat as much as I could handle, however, look whose hands stretched across the table.

*

Hector’s Bespoke Lamb Curry

This all about the creation of a Curry with the Richest, Minimal Masala and the correct balance of  Herbs to complement the Spices. This Curry was more pale than the typical Methi Gosht; the Herbs were present, this was precisely as desired,  not  the feared plate of Herbs with Lamb thrown in.  The distinctive – Bradford Curry Taste – was there.  Well Seasoned – of course.

The Meat was a mixture of sizes, Bradford-small and larger cuts. Once again I had to admire the Chef who can get Lamb this Tender without it turning to pulp. A large Green Chilli and a Sucky Bone were the finishing touch. Bradford Curry – Mmmmm.

There wasn’t much activity across the table. Having overdosed on Paratha, Ricky quickly came to the conclusion that he was a spent force. The Man from Bradford surrendered. A Takeaway was organised.

Clarification & Further Confusion

I had to ask Omar about the – Big Pot – at their Halifax branch yesterday. He confirmed that all of the Lamb here was on-the-bone. So, is Curry served with Boneless Lamb cooked thus and the Bones removed? If so, then why is Lamb on-the-bone more expensive?

Tonight’s Curry was markedly different from the Lamb Karahi ordered yesterday in Halifax. Why? Did Omar say today’s was a Karahi and yesterday’s a Handi, or vice versa? I ordered Karahi both times, and Handi is only on the Menu in the Bradford – Sheesh Mahal.  Was this another case of Hector not being given what he ordered?

Omar did confirm that in Bradford,  Jalfrezi usually features – Egg. This clears up a conversation had earlier in the day. So why do Glasgow Curry Houses, or anywhere else for that matter, not have Egg?

The Bill

£19.35 This was rounded down.  The 10% CAMRA discount?

Thank you once again, Omar.  See you in October, somewhere.

*

The Aftermath

We were on the point of departure when a plate of Sweets arrived. Our taxi was due, so these were scoffed. Ricky suddenly had space for Sweets. The next few minutes were really weird. I had just got into the front of the taxi when one of the young waiters came to fetch me. Had I left something behind? The staff wanted their photo taken! Hector duly obliged.

Posted in Sheesh Mahal | Comments Off on Bradford – Sheesh Mahal – The Ubiquitous Omar

Halifax – Sheesh Mahal – By Invitation – Happy Yorkshire Day!

Posted on August 1, 2019 by Hector

Since the  earliest days of Curry-Heute, Hector has been making regular visits to Bradford’s most excellent Curry House – Sheesh Mahal (6 St. Thomas’ Rd, Bradford, BD1 2RW). When the sister branch was opened in Halifax – Sheesh Mahal (250 King Cross Rd, Halifax HX1 3JP ) – it was a matter of when, and not if, Hector would write the first Curry-Heute review. In the middle of May, Shrax, brother of Taj and Sadaqat who have looked after Hector and co. so well in Bradford, invited me to visit. With no imminent plans to visit Yorkshire, November looked like the first opperchancity. Can you not come sooner? – was the enthusiastic plea. By tagging a few days in Bradford on to the Annnafest Trip and staying with – The Rickmeister – a visit today became possible. Phew!

Sheesh Mahal (#2) is located on the western extremity of Halifax, at the very top of the hill which leads down to Sowerby Bridge. So not in the centre of town then, and with a late afternoon opening, continuing the tradition of no lunchtime Curry in Halifax. This town would have had  much greater coverage in Curry-Heute if lunchtime Curry was possible.  Even Sarina’s no longer opens until late afternoon.

Hector and Ricky arrived at 17.00 after a couple of hours spent at nearby Sowerby Bridge. A very familiar face greeted us on entry – Omar! – son of Taj. Hector had not seen Omar for quite some time, Amar, son of Shrax, has been managing the mother shop for the last year or so. This is beginning to read like an Icelandic Saga. Shrax, Mein Host, was introduced just as he was leaving. The man behind the scenes, Shrax does the – hard work.

As guests, we were invited to choose whatever we desired. I had already suggested to Ricky that we have the House Special Karahi – Lamb on the Bone (£23.95 for the kilo). Having seen many a photo of the – Flame Grill – featured on a Social Medium, there had to be a representative Starter. Ricky spotted the Mix Grill Platter (£10.95) for two. This featured – Fish – which pleased the Hector, Omar promised to add some more Fish such was the enthusiasm expressed here.
It was time to tour the premises. Ricky was already impressed by the layout and the décor. This far exceeds the mother shop which itself is unrecognisable, compared with the early years of the Sheesh Mahal.

The open area near the entrance, with individual tables, gives way to booths along the far left wall. All permutations of numbers can be catered for, in comfort.

The artwork on the walls features contemporary versions of palaces from the Indian subcontinent. How far we have come from the 1960s – flock wallpaper?

Omar brought Poppadoms and four Dips. Ricky poured some Raita from a bottle over the Salad, both of which had magically appeared.

 

This was a good way to kick things off. Ricky remarked that the Lime Pickle for once was not too overpowering. The number of times Hector has killed the palate by overdosing on Lime Pickle.

The kitchen had to be investigated, firstly to see how it was organised, and hopefully to pick up some cookery tips. The Grill Chef was already busy working on our Mix Grill Platter. It was the Bread Chef who showed me the – Big Pot – in which the Lamb was being cooked in Spice and its own juices. This would be the base of all the Lamb Curry for the next couple of days. Omar would later tell us that we had timed our visit well to see the Lamb at this stage.

Omar brought the Mix Grill Platter plus another platter with Tiger Prawns (£4.95), yay! It appears the World is determined to have Hector eat Prawns.

Mix Grill Platter
A mixture of our mouth-watering selection of seekh kebab, lamb chops, chicken wings, fish tikka & chicken boti – says the Menu.
Chicken Boti is grilled, marinaded, boneless Chicken as opposed to Tandoori Chicken. This was a Succulent start to the Feast. The Chicken Wings were less Spicy, the Meat here fell off the bone, finger lickin’ good. Next up was the Fish Tikka which turned out ironically to be the poorest part of this selection. The Fish was firm, and showed no sign of flaking. We both agreed that the Fish was too dry. I don’t know what happened here. Both Chicken Seekh Kebab and Lamb Seekh Kebab had been provided. Ricky remarked that he had not come across the Chicken version until the last few years. Cheaper – was my take, and nowhere near as satisfying as the Lamb Seekh Kebab which was truly outstanding – Spicy, very well Seasoned and – Moist. This effectively highlighted that the Chicken was – drier – than the Lamb. Lamb Seekh Kebab…Mmmm. The Onions on the base of the platter had been cremated in places, still white in others, a fine array to scrape off and enjoy. Then it was time to indulge in the highlight of this platter the – Lamb Chops. One each, I could have eaten these all day. The Lamb Chops were very flat, thin, and cooked through. This was a special moment.

Tiger Prawns
As discovered for the first time last month at il Nababbo (Sassari, Sardinia), when Prawns are properly marinaded, they take on a new dimension. Prawns added to a Masala and served as Prawn Curry still does not impress the Hector. Needless to say, today’s Tiger Prawns were worthy of presentation. Again served on a platter with Onions, the Prawns were a treat. So full of Flavour, Juicy, I kept one back to the end. Yes, this concluded the Starters for Hector and even followed the Lamb Chop. I always keep the best to the end.

We agreed at the start that we would need sufficient time to digest the Starters in order to do the Lamb Karahi justice. Omar suggested we go across the road to – The Feathers – for an hour and then come back for the main course. We decided to stay and sit it out, another carafe of Water was provided. The Rickmeister and Hector being abstemious? Not in terms of our food consumption, but we both knew that Ale on top of Curry, then Curry on top of Ale, could be stretching even our capacity to over-indulge. Anyway, Ricky was loving the experience of being here – to dine. We have been loyal to the Sheesh Mahal (Bradford) for so many years, let us show our appreciation and not abuse the hospitality. Our conversation with Omar was ongoing. We agreed that I would be summoned back to the kitchen at a suitable moment to see the Karahi Gosht being prepared, all part of Hector’s education and more importantly for today, another photo opperchancity. At some point in all of today’s proceedings, Ricky came out with quite a humble statement regarding – CG – as he calls Hector:
Nobody knows more about Curry than CG.
Quite untrue of course, but has any individual written more Curry reviews? Praise and recognition from – The Rickmeister? This will go no further. Ricky was having the time of his life, Curry-wise.
That were excellent, whatever comes next …. – it’s rare for The Rickmeister to be so exuberant, unless he is talking about lesser football teams.

It was another Chef who was in charge of preparing the Lamb Karahi. Two pans were bubbling away, on the left was a previous order. There were other people here already? Ours was on the right. I watched as Spices were added to the Lamb from the – Big Pot. I studied the array of Herbs and Spices, Methi was there, however, the – something ground and green – had to be identified.
Za’atar? – I asked Omar.
Ground Dried Chillies.
This I shall have to look for, I pointed to the Salt:
The most important ingredient in any Curry.
As the flames engulfed the pan, I added:
If I cooked like that at home, Marg would have something to say.

The aromas enhanced the anticipation, yet I still didn’t find out how Chef went from pre-cooked Lamb to Karahi Gosht. Exactly what was added, and how much, remains his secret.
As I left the kitchen, so Omar enquired about the Accompaniments.
We had better consult.
I had already decided upon a Plain Paratha (£1.50). Note, one Chapatti was £0.45, which is a departure from the Bradford norm of three Chapatti/Roti included with every Curry. Ricky had already established with Omar that he would never, ever, be charged for Bread at the Halifax branch. Haggle. Whilst Ricky announced – Naan (£1.50) – he could not help telling Omar about the price of Bread in Scottish Curry Houses, Aberdeen‘s in particular.
It’s Flour and Water – I said to Omar – how can they charge £2.50 for a single Chapatti, and even more ridiculous prices for Naan/Paratha, stuffed, or otherwise?
The moment came, the Bread, the Lamb Karahi, and a Daal. Omar reads Curry-Heute, he knows my preference for not eating just Meat and Masala, an Interesting Vegetable adds so much more to the eating experience.

Lamb Karahi
Topped with minimal Ginger Strips and Fresh Coriander, the Lamb Karahi was presented on a – flattish – metal dish which was somewhere between a tawa and a karahi. This was – Bradford Dry. There was no Oil collecting in the periphery as is accepted. This was Meat, shrouded in Masala. I had seen the Masala being reduced, courage mon brave.
Daal
Chana Daal (£5.95) I can find on the Menu with the aid of hindsight. I took this to be – Lentils, maybe not then. Delightfully – Thick – and a perfect accompaniment. Ricky was already tearing into the Meat, I took my time to arrange Lamb and Daal on the Hector plate.

The Breads

The Breads were massive, not as silly as at Omar’s (Bradford), a manageable size which could retain the appeal and texture of both Breads. The Naan was presumably covered in Garlic Butter, I didn’t sample it, I had my own selection to amuse me. Thin, with bubbly burnt bits, I would have been happy to have received this. Where it went remains a mystery, Ricky is not Chapatti John. How could Ricky eat so much Bread in such a short period of time? Ricky’s attention then became focused on the Paratha.
Paratha

Ricky made Omar aware that he has only recently become aware of Paratha, these are not generally a feature of Bradford Curry Houses. Hector served Ricky a Plain Paratha, home cooked, at Hector’s House a few weeks back. He were well impressed. Now Ricky is buying frozen ones for home consumption.
Having learned to cook my own Paratha, Hector is becoming the – Paratha Police. Too many venues pass off Roti as Paratha. Worse, they buy them in frozen and serve them as their own. The Hector Paratha Standard is: served – Whole,  – Light, as in cooked with White Chapatti Flour. Layered, Flaky and the – Swirl. That’s just the appearance. Internally there has to be proof that Butter/Ghee has been applied before folding. This Paratha ticked every box, it was light in colour and texture. The – flakiness – was evident, the – butteriness – a joy. This was a magnificent Paratha, such that Ricky probably managed to eat as much of it as I did. The enhanced size therefore suited us both.

A kilo of Lamb Karahi on-the-bone. Ricky often challenges the logic of paying for bones. Hector often asks the same question. Having had the Starters, two of us could never have finished a kilo of boneless Lamb Karahi. What lay before us was manageable, therefore ideal.

The Lamb was not – Bradford-small. We were not in Bradford. Tender, of course, some pieces required more chewing which forced the Flavours out. The Spice was never a challenge, it shouldn’t be. This was all about the Flavours, and thanks to setting the Seasoning at a decent level, all were revealed. Sucky Bones – the best cuts. Our first helpings cleared more than half, the top-up left enough to be magnanimous. I let Ricky have the last pieces, why? The Daal was – Stunning!

Chana (?) Daal and Lamb Karahi
The sultry – dryness – had me hooked. The Bradford Curry Taste – was more evident here than in the Lamb Karahi. I kept going back for more. Ricky took care of the Meat, I did my best, a Soupçon of Daal had to be abandoned.

Not taking advantage of the hospitality, and not wasting food were the primary objectives… there were three primary objectives…

A young waiter came to clear the table. Our progress had been monitored by all staff present.
Same again – I jested. I could hear Scots in his voice, still, over his head.

There’s more…

Omar brought two plates of Ras Malai (£2.95). Ricky was beside himself. It took a Glasgow Curry Blogger (John!) to allow – The Man from Bradford – to savour the day.

Ricky, I need more than a – that were a’right – for this write up.
Eeeh – followed by another – Eeeh.

Omar was present as Ricky gave his verdict:
I’m quite impressed by the Paratha which we don’t get at home.
The food was absolutely superb, but I’m used to that at the Sheesh (Bradford).
Ricky did question the location of the Halifax branch, not quite in Halifax, not walk-able from Sowerby Bridge.
The presentation was better than Bradford.
That has exceeded expectations, and my expectations were high.
The décor and ambience are top notch.

Hector’s verdict?:
That were a’right.

It was two hours since we had entered. We had dined, in style.
Shrax, Omar, – thank you – sounds insufficient. However, Hector is happy to visit any Curry House, by invitation. Be prepared for the truth.

The Bill
Having enjoyed the complimentary meal, The Rickmeister remarked:

We didn’t get the 10% CAMRA discount!

 The Aftermath
Having declined many of Omar’s offers, he was determined that the hospitality would continue. He took us across the street to – The Feathers – and introduced us to the Landlord.
On our tab.
Ricky supped Ale, for Hector there is only one drink which follows Curry presently…

Posted in Sheesh Mahal | Comments Off on Halifax – Sheesh Mahal – By Invitation – Happy Yorkshire Day!

Manchester – Kabana – The Lone Diner

Posted on July 31, 2019 by Hector

If there ever was such a thing as a – flying visit – then today was it. A night in Manchester and a train back to Scotland was the original plan.  However, as shall be written forthwith, there is about to be a slight detour. Apparently it had been raining heavily in the north of Englandshire today, particularly around the Manchester Airport area. No trains to Sheffield, Piccadilly would do.

Checking in to the Ancoats Travelodge @17.00 I was faced with choices. Wait for the rain to go off and eat later, or catch the remains of the day at Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1LQ England). The stomach solved the dilemma, Kabana it was.

I do not recall eating here at any time other than lunchtime or early afternoon at the latest. The place was deserted, the last three customers finishing. There was no sign of Rizwan, his #2 recognised me and took the Order. Karahi Lamb (£5.00) and Rice (£1.50). I didn’t specify on-the-bone, I was not convinced they would have any left this late in the shift.

Taking my seat, I heard footsteps coming down the stairs behind me.

Hector!

Rizwan! – I replied with my back to Mein Host.

You’re the last person I expected to see today.

Rizwan does follow me on a certain Social Medium, he knows all the places I get to. Pleasantries were exchanged, Rizwan went off to sort the Curry. Moments later he produced the veritable plateful covered in – Foliage.

Karahi Lamb

Compare this to the – Garnish – that has accompanied my Curry in the last month. Kabana have set a standard that nowhere else comes close to. A Forest of Coriander, sliced Green Chillies and micro cubes of Ginger. The Karahi Lamb was on-the-bone, there was a mass of Meat here. This made my Fish Curry at Bella Tandoori yesterday in Bamberg seem all the more pathetic. The Masala had already been absorbed into the copious Rice. Hungry as I was, this would still be a test.

When I started visiting Kabana, the Karahi Lamb was – Good, in recent years it has evolved into – Spectacular. The fullness of Flavour is down to the level of Seasoning which for me is spot on. The Spice Level is also well pitched, enough, no need to go crazy. The extra Chillies add – the necessary -, if indeed one considers a bigger – kick – to be so.

Customers arrived just after 17.30, Rizwan told them they stop serving at that time. The shutters were lowered, the remaining staff departed, this was – The Hector and Rizwan Show.

Other venues, as far as Aberdeen were discussed. I had to congratulate Rizwan on the Quality of his Lamb. For the last couple of years it has been outstanding, a change of butcher. Rizwan admitted that he is at the mercy of his suppliers, he cannot tell what he has been sold until he cooks it. Lamb, Mutton, a big difference. Rizwan assured me that – Shoulder Lamb – is the optimum cut. So why do we, the public, get encouraged to buy legs?

The Curry lived up to expectation, the Quantity of Rice beat me. In the end I had to leave a couple of spoonfuls. Waste, but not excessive.

The Bill

£6.50  Again, compare this with yesterday at Bella Tandoori, and I got to sit inside.

The Aftermath

There was time for – Farewells – this time it was very much a case of – Aufwiedersehen.

Posted in Kabana | Comments Off on Manchester – Kabana – The Lone Diner

Bamberg – Bella Tandoori – One of Two new Curry Houses

Posted on July 30, 2019 by Hector

For years, the only source of Curry in Bamberg was Swarg (Frauenstraße 2, 96047 Bamberg, Deutschland). This venue I slated, avoided, then began visiting when somehow instinct took me back. A change of owners meant a radical improvement. Cafe Zafran (Brennerstraße 42, 96052 Bamberg, Deutschland) opened in 2015 but is literally on the wrong side of the tracks. I was therefore surprised to find two new venues since my last visit to Bamberg.

Bistro Ravi (Fischstraße 2, 96047 Bamberg Deutschland) is very close to Swarg. Google Maps have it classified as a Takeaway, however, their photos show plated meals. Yesterday morning I went to investigate.

Arriving before opening time, I was taking photos of the exterior and most importantly, the Menu. The lack of Lamb Curry was my first observation. Surely the choices cannot just be Vegetables or Chicken? A door opened, a chap appeared, I had to ask:

Do you not have Lamb?

Lamb Donner – was the reply as he opened the hatch from which they presumably serve Takeaways. I couldn’t see inside, but the tables out front do confirm that one can eat here. Perhaps one day I’ll drop by for an Aloo Gobi (€8.00). Bistro Ravi is closed on Sundays.

Bella Tandoori (Schützenstraße 14, 96047 Bamberg Deutschland) is very close to the Ibis but not in a street one would normally walk down. I would never have found this place by chance, but locate it I did, and yesterday being Monday, it was closed.

Today Hector was back for a lunchtime Curry at 12.30. Walking in to the restaurant the conversation with Mein Host went as follows:

Hello.

One.

Sorry.

Just one.

Outside.

Can I not sit inside?

Outside.

Why?

It’s too hot.

It was only 26ºC as measured in the shade, outside surely had to be warmer.

I walked through the long corridor to the garden at the rear where six diners sat at three tables. They would be replaced by another six, but not soon enough for my liking. One diner had one of those loud voices which he evidently thought was worthy of all the assembled being forced to hear. It’s just as well I understood little of what he was saying.

Irritable, moi?

Mein Host brought the Menu which I couldn’t photograph due to reflections. Fortunately I had recorded the main parts yesterday.

I had Fisch Curry (€12.50) in mind, then at the last minute changed it to Fisch Mix Curry (€14.50) without paying too much attention to the description of the latter. I was hoping for Sabji. Today I tried – Ohne Paprika. A 400ml glass of Sparkling Water (€2.80) would accompany.

I was sat next to a door which led to the living quarters. Mein Host went in at one point, the language spoken intrigued. Bella Tandoori clearly serves Italian and Indian Fayre, not that I looked at the former. Did I hear Russian, or similar?

A Poppadom and three Dips were brought.

Poppadom – said Mein Host as he placed them on the table. For a change I decided to eat the Poppadom, it had the embedded Cumin Seeds, always tasty in their own right.

The red Dip was not as Spicy as anticipated, but not too Sweet. The Mango sauce, it was too thin to be a Chutney, worked very well with the red Dip.

Why are we expected to pay for Poppadoms in the UK?

Mein Host brought the Mains. The Rice was a perfectly judged portion, there would be no wastage.

Fisch Mix Curry

Yes, Hector ordered this, it gets worse.

Here was a classic example of everything that is wrong with Curry, especially in Mainland Europe. Compare this with the wonder that was the Fisch Chettinad as eaten at Indian Mango (München) five days ago. I wouldn’t insult – Shorva – by using the term here, this was just – Soup. This was the thinnest of sauces, with three strips of Tomato and Ginger as a Garnish. I’ll let the reader count the Coriander leaves, there weren’t enough to make an impact.

Swimming in the Soup were Fish and Prawns. Yes, Hector had ordered a Curry with Prawns, Jeenga.  I had dismissed – Jeenga – which was not mentioned in this Curry description.  However – Garnelen – I did not know are – Shrimps.  Four small pieces of Fish and four Prawns, what was I paying for here? The size of this portion was insulting. Time to eat.

The first piece of Fish was a – Wow! – moment. The Flavour from the Salmon was intense. A plateful of this would have been more than acceptable, I had three more bits left. I have written before that I do not think Prawns belong in Curry. Their natural Sweetness is not what I seek. I did learn a lesson at il Nababbo (Sassari, Sardegna) where the Chef had managed to impregnate his Prawns with an incredible amount of Flavour. The Prawns at Bella Tandoori had just been chucked in, nothing special here then.

So what of the Sauce? Finely chopped Garlic was visible and the occasional bit of finely chopped Onion was also spotted. The sauce was simply too Thin, lacked body, many more Onions were required. The Spice built as I ate, when I returned to the remaining Fish, so the pleasure centres were rewarded. Poor as this Curry was, it was still better than the alternative – Deutsche Essen.

Mein Host asked the customary question in passing.

It’s OK.

Indeed, it was – OK – I simply needed more solids.

The Bill

€17.30 (£15.87) Sterling continues to devalue…

The Aftermath

Having paid, I took time to finish my drink. Mein Host was not about as I departed.

Menu extracts

Posted in Bella Tandoori, Bistro Ravi | Comments Off on Bamberg – Bella Tandoori – One of Two new Curry Houses

Forchheim – MahaRaja – Montag Ruhetag

Posted on July 29, 2019 by Hector

Hector is resident in Bamberg for three days, the Annafest in nearby Forchheim being the primary attraction, not that there isn’t already enough Bier being poured every day in Frankonia. Erlangen for Curry – was the plan for today, however, two new Curry venues have opened in Bamberg since my last visit in November, plus one in the centre of Forchheim. These had to be located, Bella Tandoori was closed, Ravi Bistro did not entice, tomorrow will be – Curry in Bamberg day.

Forchheim has had Haveli (Kirchenstraße 2, 91301 Forchheim Deutschland) for five years, but this venue is out of town and well away from the usual places visited. The appearance of MahaRaja (Paradepl. 18, 91301 Forchheim Deutschland) took me by surprise, and was worthy of investigation, since today I was Forchheim bound anyway.

Montag Ruhetag, the most common day for restaurants to be closed in Deutschland. Whilst I stood outside, taking the photos of the menu, the door opened. A chap studied me then spoke to someone inside. A charming lady came to the door and confirmed they were closed. Hector will have to wait another year at least for a Forchheim Curry. The original plan was resurrected, there is always Curry in Erlangen.

Posted in MahaRaja | Comments Off on Forchheim – MahaRaja – Montag Ruhetag