This time last year, Steve and Hector spent a weekend in Sheffield intent on seeing Jadis. Alas, Gary Chandler, the main man, was forced to cancel that Jadis tour. This at least permitted a return for Curry at Apna Style whose potential was realised. This weekend – 2019 – it’s Jadis in Wakefield at Warehouse 23, easier to get to from Glasgow. In the days of the Classic Rock Society (CRS – Rotherham), a car was latterly mandatory to access many gigs.
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Having enjoyed an excellent NEIPA at Fernandes, it was time for Curry-Heute. The good people of Wakefield had flagged up Syhiba Restaurant (17 George St, Wakefield WF1 1NE England) as being – The Venue. We arrived bang on the 17.00 opening time, heeding the warning that this place gets busy. By the time we left @18.30, the majority of tables were occupied.
We were shown to a small window table, the large laminated menus, reminiscent of International (Bradford) were on the table. Steve thought the place to be a bit – posh – as we entered. The wine glasses were quickly removed when it was made clear that we had not brought booze. Syhiba operate a – BYOB – policy with no corkage charge.
They also only accept cash.
The Classic Dishes were there with some interesting additions. Karahi Fish and Potato (£8.95) was worthy of consideration, Gosht and Potato Balti (£7.95) also. Hector is always on the lookout for Desi Cuisine. The section on Traditional Desi Karahi became the focus, Karahi Gosht (£7.95) is my norm. However, on the opposite side of the page was – Punjabi Home Style Dishes.
Handi Gost (£8.95) was on-the-bone, strangely, the given description was identical to the Karahi Gosht, typo understood. Who makes – typos? For Steve, Karahi Gosht.
Steve said he was having Keema Samosa (£2.85) to start. I hadn’t even thought about a Starter. It took a nanosecond to find Chops (£4.60). A waiter, half dressed as a Chef, came to take the Order. Poppadoms and Dips were declined, not complimentary we assumed. Though I may have heard the term – free. If they wanted us to have them, they would have brought them. We would both have a Garlic and Coriander Nan (£2.95) plus a 330ml bottle of Scottish Sparkling Water.
I was not taking any chances after – the Great Capsicum hiatus – of last Saturday in Bratislava. I was assured the Handi Gosht had – no Peppers, but would have Green Chillies. Sorted.
Starters should be out in ten to fifteen minutes, everything is cooked fresh – the waiter advised us.
I held the Huawei high, to establish who was playing the electric violin music, thinking it could be – Ed Alleyne-Johnson, who Marg and Hector have seen busking in York, twice actually. The music was by – Gideman. Pleasant as this electronica was, it was on a loop which lasted lasted little more than five minutes. By the time we left, – Cafe Anatolia – had been played ad nauseam.
(Lamb) Chops
Served on a iron platter, sizzling as they arrived, the anticipation was all. Copious Onions sat under the Chops, these would cook on.
Three Lamb Chops, four is always better. However, these were substantially larger than many I have seen … not that I have seen many Lamb Chops. Aye right. They were far from being – cremated – so just a hint of being – well fired – on the edge, properly cooked in other words. Succulent – is a term I do not use often, today it was necessary. These were excellent Lamb Chops, maybe I have to re-evaluate my desire for overcooked Meat?
The Onions, the Salad Garnish and the Dips all played their part. This was a very satisfying Starter. Three Lamb Chops would not spoil the appetite for the Mains.
Keema Samosa
Two tiny Samosas ,- one is even smaller than the other – observed Steve. Fine as the Samosas may have been, Steve had lost out:
I bet you wish you had ordered Chops.
Another chap, a manager, had been checking on our progress. He took away the debris and asked if we required a break before the Mains. Ten minutes – was agreed.
It’s OK for you – Steve interjected – I’m still hungry.
Lamb Chops – Mmmmm.
It’s not often I mention – The Facilities – in Curry-Heute, standards are usually high, especially in the UK. The – Gents – was out of action, I was directed to the third, an accessible one. Someone should have checked this room before opening, not the finest I have encountered, and the hand drying machine was not operating.
More customers were arriving, the chap I took to be – The Manager – engaged us in conversation. He has had Curry in Glasgow and Aberdeen. Before I could ask him about the – Aberdoom Experience – he began describing Curry in the Mainstream Glasgow Houses as – being not authentic – soupy – served too quickly. The Big Pot – I added. I assured him that we eat in much better establishments. Assuming he would not have known – The Best of Glasgow – I asked him about Bradford.
Westgate – was his declared his favourite.
Yes, next door to Sheesh Mahal.
You have been?
Of course, to both.
He went on to list the Sweet Centre, Kashmir, International...
Which has just re-opened after a year’s enforced closure – I added.
He acknowledged that I knew my Curry Houses. Akbar’s was mentioned. I told him I would not go to Akbar’s in Bradford, but do go to the Glasgow branch for a Bradford Curry fix, and have to ask for it – Asian style. On hearing that, he asked if we had ordered our meals thus this evening.
He went off to tell the Chef – to get the finger out – I suggested. In the kitchen, on establishing what we had ordered, he then knew that we had taken the – Desi – option.
It was time to introduce Curry-Heute. The Manger was – Sufiyan. We had the build up as to why dining at Syhiba was the correct choice, it was time for them to deliver.
The presentation was excellent, both Dishes looked to be just the job, however, we had fun with the Naans before tackling the Curry.
The Bread
These were Quality Naans. The Garlic had not been overdone. Being hung vertically, there was no river of Garlic flowing towards the table. The Coriander was abundant.
Light, fluffy, and thicker on the edges, and with – the business – in the middle, these Naans were excellent. I would hang them the other way up such that the pointy end – my favourite bit – is to the bottom. Steve:
Naan was just what was needed, really light.
Karahi Gosht
What a magnificent sight! Served on a flat karahi, there was a huge mass of Meat sat in no more Masala than was necessary. The appearance of the Oil at the periphery, with the slightly burnt Masala, suggested that this Curry had been baked in the final moments before serving.
Lots of flavour in this – was Steve’s remark within seconds of starting. For reasons described below, it was maybe my turn to look on with envy. None was coming my way, so I know nothing of the Flavour other than it impressed. Steve:
Bursting with flavour, Garlic, fresh flavours, Meat was good.
Handi Gosht
When one orders – Handi – then what comes has to be accepted. Handi can be whatever Chef desires. This Handi was essentially the Karahi Gosht, on-the-bone.
The – Sucky Bones – stood out in the Thick, Minimal Masala. Although the style was identical to the Karahi Gosht, it was clear that there was less Curry on this karahi. Once again, Hector is faced with coming to terms with paying more for Lamb on-the-bone which automatically means – less Meat, and here the portion was visibly smaller. So I had to pay more, for appreciably less. The – Sucky Bones – may reflect the fact that the Lamb here was of a higher Quality. That I could accept. After the Lamb Chops, I had a quantity I could manage with ease.
Large Green Chillies sat to one side of the karahi, these I would cut up and use as a diversion. I would find Cinnamon Bark mixed through the Masala plus pieces of cooked-in Tomato. What little surplus Oil there was, again sat at the periphery. The Meat was cut small, but not – Bradford small.
I had wondered what would come given our proximity to Leeds where I still have not forgotten or forgiven my first Curry in Yorkshire back in 1996. Would this be closer to a Bradford Curry or L666s Curry?
Oh, the Flavour! Whatever that – something special – is that makes a Bradford Curry so distinctive, this had it. Truly magnificent!
Damn good – I said to Steve.
Very good.
The Flavours from the Garlic and Coriander in the Naan complemented, neither dominated. The Spice Level seemed to grow as I ate, the Seasoning was spot on. When I tackled the Chillies, so the Spice went up another notch, quite testing towards the end. The end? This I didn’t want. This was one of the truly wonderful Curry moments, a new Curry in a new Curry House. I have been coming to this town for nearly two decades, this was my first Wakefield Curry. If fate brings me back, I shall be making a return to Syhiba.
When Sufiyan came over for the verdict:
That was nearer to Bradford Curry, not Leeds.
He understood the compliment and assured me he would look at Curry-Heute tonight.
The Bill
£34.15 Hector had ordered the more expensive Starter and Main Course.
The Aftermath
There had to be a photo with Sufiyan. He had gone out of his way to interact, I conclude that he too enjoys talking – Curry.
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Jadis – Live
The chaps at the door told us Jadis were due on stage at 20.30. We had arrived @19.30, in hope of something earlier. Too often, them in charge of the music prior to a band taking to the stage play the most inappropriate music. Tonight we were treated to a video of Rush in concert. That was a treat.
With six studio Jadis CDs in my possession, there was still the hope that the bulk of the set would come from the first two albums: More Than Meets The Eye (1992) and Across The Water (1994). The first Jadis album is an absolute masterpiece, every track counts. Martin Orford’s flute link between Wonderful World and More Than Meets The Eye leading to the – Na-Na – section midway through the latter, is just one of the best musical moments, ever. When I first saw Jadis in Rotherham back in the 1990s, I asked Gary (guitar) if Martin (keyboards) had his flute with him. The flute was duly fetched from the boot of the car. Steve had asked if I thought this would be played, from whatever medium I used earlier in the week, I had sent a reminder.
Just Let It Happen (No Fear of Looking Down, 2016) kicked off the set, except it nearly didn’t. There was no Guitar, Gary’s nephew was quickly on stage to change leads, oops. Gary would struggle all night with his pedal array, – no volume control – he would admit later.
Andy Marlow (bass) and Steve Christey (drums) left the stage after a few numbers leaving Gray and Martin to perform their cabaret section. With – the flute – introduced, all was set for the highlight of the night, no guitar, again. Fortunately, Gary is an entertainer, and could take this in his stride. As always, the banter between songs was up to the usual hilarious standard.
Tonight’s line up had three of the four original members, Andy having replaced the legendary John Jowitt (IQ, Arena) on bass.
Sleepwalk, G13, More Than Meets The Eye, The Beginning and The End, were performed from album #1, plus In Isolation, a Life is all You Need, and No Sacrifice from album #2. So, seven of the nineteen songs from the first two albums, pleasing enough.
The encore was Comfortably Numb, which has been a stalwart in the Jadis set for many a year. Why perform other artists’ music when there are seven albums of one’s own to draw upon? Photoplay (2006), I must buy the missing CD, one day.
Syhiba Menu
Prior to Saturday’s truly outstanding Wakefield Curry, I had only ever stayed over there once before, approaching twenty years ago. No Curry was had in Wakefield that night as I had stopped off at The Kashmir Restaurant (27 Morley St, Bradford BD7 1AG England) en route. That was the only time I have ever sat in the upstairs seating area. I ordered a Naan, the three inclusive Chapattis also came, a – Bread Fest. 
The Fish Karahi and three inclusive Chapattis were accompanied by a Raita sharing a plate with chopped Onion, Tomato and Cucumber. Today, no Poppadoms, just as well, I would have declined them. 
Oodles of Flaked Fish sat in a Minimal Masala which I observed today as having two characteristics. The surface was the Thick Bradford Masala, beneath this was an Oily coating on the base of the plate. I smothered the Fish and Masala with the Onion, Tomato and Cucumber. The aroma was becoming.
The taste of Fish hit hard, I love this. The Spice had a serious – kick. The Seasoning was approaching – brave. This was going to be another Kashmir classic Fish Karahi. 
