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