Once, in any Manchester trip, there is usually an opperchancity to have some serious Curry. Lahori Badsha (140 Cheetham Hill Rd, Manchester, England M8 8PZ) has been the favoured venue for some time, yet the cluster of Curry Cafes on this block continues to grow. Today, Lahori Nazara was seen for the first time, a venue offering Daily Specials, the usual Lahori Fayre, plus an array of – kilos, one for the future.
Lahori Badsha it would remain, Dr. Stan, Steve, Clive and Hector squeezed into an Uber, and it was a squeeze, arriving on Cheetham Hill Rd. by 13.20. Josh and Johnnie, the latter making his inaugural appearance in Curry-Heute, would arrive some fifteen minutes later.
The red chairs have gone, replaced with white ones, new tables, and more versatile too. Otherwise, nothing much has changed at these humble premises. A massive vat of Oil had something uncertain being cooked, whole Chickens possibly. Worryingly, I spotted the – cash only – sign. Whilst some of us certainly carry real money, what were the chances of all six? I went up to the counter, the young chap assured me that card payment would be accepted. With their pukka digital till, why even pretend?
The timeous four had time to peruse the menu. Two different kilos between six seemed enough: Chilli Lamb Karahi (£27.99) and Butter Lamb Karahi (£28.98).
In time gone by, there would have been no hesitation in ordering three kilos. I can only vouch for my own appetite, however, Dr. Stan said he would have a Starter if anyone else was. Steve nominated Chicken Wings (£4.99) five pieces, Dr. Stan Seekh Kebab, Lamb (£5.99) four pieces.
I asked for some water, a 2l bottle of still water was produced. Two plates of Modest Salad were presented along with two small pots of Raita. Starters had been ordered, these, presumably were the accompaniments.
What’s that? – asked Johnnie, pointing to the pile of Fish in the display counter.
Fish.
That can’t be Fish.
Steve joined in.
I can see big bones.
The two of them agreed, must be Chops.
Johnnie asked the waiter – what’s that?
Fish!
What bothered Johnnie more: that it was Fish, or that the Hector was right?
The Starters arrived. Hector aside, everyone took a piece of something. So no review of these from me apart from the observation that everything looked well cooked and was certainly value for money. Hector was keeping the edge on his appetite.
Chicken Wings
Seekh Kebab
At the point of ordering, I was advised that the Karahi would take twenty minutes to prepare. There was little surprise then when the chaps brought the Karahi just us my fellow diners were licking their lips in appreciation of their Starters. There was a quick rearrangement of the plates on the table to accommodate the two large, flat, karahi.
Chilli Lamb Karahi
Bullet Chillies sliced lengthwise, a threat of Coriander, strips of Ginger and Tomato, plus slices of Lemon topped the Karahi. The Thick Masala was everything one could hope for, there was but a glint of Oil on the periphery. Full marks for presentation.
Minimal bones, indeed, Johnnie had assumed this was all Boneless Lamb until he found one bone. For the Hector, a similar experience.
The pulp-like Masala was decidedly smooth on the palate. The Spice Level built as the Chillies were consumed, nothing nobody couldn’t manage.
There’s Soft Meat and there’s Tender Meat, this was melt in the mouth.
With the karahi in front of my nose, I was able to keep scraping the Masala remnants, great Flavours.
I had taken what I knew I could manage, a serving from each karahi. If eight pieces of Meat is a standard portion, then in effect, I had two portions on my plate. Well judged, there would certainly be enough, and given how quickly some stopped eating, nobody was leaving hungry.
The Naan were served whole in two baskets. This enabled access for all regardless of seating position. With multiple perforations, as is the Manchester way, they had not risen to their full extent. The edges were also more firm than they could have been otherwise. The offer of more was declined, we had enough Bread on the table.
Butter Lamb Karahi
A simpler presentation, Ginger Strips, sliced Bullet Chillies but probably more Coriander, here there was more of an oily, Buttery sheen.
My first piece of Meat was more chewy than anything taken from the other Karahi. I waited for a comparable statement, none came. A rogue piece, thereafter all was well.
There was but the subtlest difference in Masala Flavour, more Buttery we had been programmed to expect. The Seasoning here was a tad lower.
As we ate, I asked for a verdict: Chilli or Butter. Nobody was for committing, but as each statement arrived, then it becomes clear which Karahi was favoured.
The Bone collectors were sat to my left, quite an array had been amassed by the end of the meal. There were decidedly fewer in my vicinity. Not a piece of Meat left, the karahi were wiped clean, proof that the six appetites had ben sated.
Clive: Chilli Karahi, a Chilli taste in there, a bit of a kick.
Butter Karahi, a rich flavour.
I did not get many bones, that lamb was so tender.
Steve: Both curries were of a very high standard with tender chunks of lamb on the bone and a nice sauce, which was the perfect thickness for ‘mopping’ up with nan. The Chilli Karahi had a good level of spice and the Butter Karahi had just the right amount of creaminess to it.
The tandoori chicken wing starter was very tasty and not too filling.
Dr. Stan: Excellent curries full of spice flavours and really tender meat. The Butter Lamb was smoother than the Chilli which had a good bite.
Josh: I sampled both starters in today’s meal. The mini sausage type kebab was presented well, with a slight garnish on top. The first bite showed the spice that ran all the way though, I certainly wasn’t expecting it. A little chewy, but I’m not sure if that’s how it’s meant to be. The char-grilled chicken wing was delicious and for me, perfectly charred / cooked.
Sampling two different styles all at the same time was a first for me today.
The Butter style I felt was quite mild in the spice department but creamy and enjoyable nevertheless. A couple of meaty bones in my portion, unlike others. The Chilli style certainly gave more kick and a few sips of water were required over the course of that portion. That being said…I did have a second portion. Again I feel I got the luck of the spoon in meaty bones. Both curries offering succulent soft meat, just dropping off. Other pieces were in effect cubed, but were easy to slice through with a spoon let alone a knife.
The Naan, plain as was the preference to the table, soft in the middle but a bit tougher on the outer edges. Difficult to tear in half for even portions with the table, it tore more like random jigsaw pieces.
I feel today’s meal was…just right across the board
Johnnie: It was – expletive deleted – magnificent!
How did you find this place?
You got something right.
Twice in one sitting and Johnnie praises the Hector. That must have hurt, a lot.
Johnnie is well into his Curry but tends – to dine – at the high end of British Indian Restaurants (BIR). This could well have been his first exposure to Curry Cafe-style Lahori/Punjabi Fayre. I have tried to get him to cross the river (Clyde), perhaps now he shall.
About twenty a head?– asked Johnnie as we prepared to leave.
Nothing like it – I replied.
The Bill
£75.00 A mere 12.50 a head. Everyone knew just how much Curry, and how much pleasure, had been acquired for so little.
The Aftermath
Two Ubers to Track. Clive managed to organise one, how, only he knows. With three in each taxi, way more comfortable.
Four nights in Manchester this week, and three closing time visits to 
Another important piece of information was gleaned. Chef Rashid has long gone, no obvious Maestro has replaced him. There was a kid in the kitchen, working alone. 
The number of Wraps purchased by Hector could well be counted on one hand, never taken to them. Compared to the 
Usually, there are two visits to Manchester at the start of the year, but I missed out on tickets for
A 14.00 rendezvous with Dr. Stan at 
Rice and Three (£9.00) is what Hector had in mind for today, however on seeing Kofta (£7.00) on the Board, that was postponed. I did check with Rizwan, Mein Host, that the Kofta was actually – Kofta Anda. The presence of the hard-boiled Egg makes all the difference. This would also allow a Nan (£1.00) for a change, no Rice. Marg, whose bowl of Porridge earlier was even larger than yesterday’s, limited her Order to being another snack. A Vegetable Samosa (£1.50) and Indian Tea (£3.00).
Three Meatballs, and half a hard-boiled Egg were smothered in a blended Masala. The Spices in the Masala brought out the root 
Dissecting the Kofta, the interior was pale, so Chicken Mince was deduced. 
A substantial Samosa served with Salad, Raita and Onions. Rizwan’s bucket of Onions is something to behold. Stored at the counter front of house, visually unappealing perhaps, but oh the taste!
The Keema (£7.00) had more peripheral Oil than one might hope for. A moist interpretation of this fine Dish. The Keema Naan (£5.00), served whole was a meal in itself. 
An interior photo was secured, this is how such a Naan should be, discrete grains of Mince. Clive’s Keema with more Keema is one of his all time favourites. 
Served in a bowl, the Masala in the Karahi Lamb (£7.00) dominates, served with Rice, much of the liquid is immediately absorbed. Two entirely different ways of having this Curry. 
Prof G: Friendly service, great value , combo of Lamb Karahi & Kofta hit the spot, great flavour.
Kofta, Karahi Lamb, Spinach and Potatoes
Smorgasbord or Buffet, perhaps this was the ultimate creation?
Rizwan was advised that tomorrow the plan is that some will be partaking in another style of Curry on Cheetham Hill Road. The likelihood is, some will be back on Thursday. 
The second half of January means the annual trip by The Company to Manchester. The arrival in Manchester corresponds with a visit to 
For Hector, Karahi 
Martin, 
Rizwan had added the Foliage before bringing it over. Copious sliced Green Chillies, cubes of Ginger and fresh Coriander topped the mass of Meat and Masala. Beneath, as much Rice as a Hector could manage. On Day #1 in Manchester, confidence levels are high, whatever is set before me is manageable, the appetite tends to wain as the week progresses and the eating time becomes earlier. 15.30, the ideal time of day to have Curry. 
Gosh! – my immediate reaction. 
The Desi credentials were in place: Cinnamon Bark and whole Black Peppercorns 
Across the table, Martin was having a different experience. Chapattis with Karahi, as the Hector would have anywhere else, but is the Karahi served here not simply Curry? Wholemeal Chapattis, large, served whole, has Martin tried the Naan at 
Served in a bowl, with even more Foliage added, obscuring any Chillies or Ginger. The peripheral Oil stands out, with Rice, this is absorbed. A different eating experience, 
Four Chops, the best value in the country, and by that I mean the UK! Truly cremated, the Carbon adds so much Flavour. Too few places will serve Lamb Chops this well fired, even when specifically asked for. Who knows, Hector may be tempted to savour these later in the week. Marg:
I thoroughly enjoyed the very tender Lamb Chops, with plenty of soft meat and carbon-rich pieces near the bone. It was a meal eaten from the hands, and was exactly how I wanted to eat my Lamb Chops. Perfect.
The Aftermath
S
Nae Meat – these pages will never celebrate those who continuously deny themselves this source of protein. That historically, due to inherent poverty, Meat was not available to the masses, fair dos. Anyway, this is Glasgow,
A table for one – having instructed me to take a seat in the waiting area before disappearing to the rear of the restaurant, he didn’t return. Nor did I sit, 
I wouldn’t be having that then, but Thali was very much in Hector’s mind. Two Curry items on the menu had caught the eye whilst researching: 
Wading through the menu, it took a few minutes to find my meal of choice. A metal jug of water, already on the table, was soon complemented by a metal goblet, brought to the table by the chap who had abandoned me earlier. 
As I waited, I took in my surroundings. Quite a place, I was never here when it was a bar. Indeed, this was the first time I had set foot in any part of the Beresford, possibly Glasgow’s most famous art deco building. 
The family group behind me to my left took their leave. The weans had gone, the atmosphere in the restaurant improved dramatically. 
A large, round Thali tray was presented, with most of the contents obscured by a Poppadom, fork, spoon and what I took to be a Banana Leaf in the poly bag. I took a serviette, opened it, then laid it flat on the table. The Poppadom/Appalam was broken up and arranged on the serviette. Maybe later, probably not. 
Fifteen Pots were arranged around the centre of the tray, a central eating area? The centre featured a Banana, a Fritter/Doughnut and a stalk. The Hector does not eat any Banana which no longer features green skin. Too Sweet, wrong Texture. The stalk I took to be Bamboo, Hector is a Hound, not a Panda. 
As the people behind me departed, so the lady admired my use of the leaf, she hadn’t though of that. She warned me about the Betel Nut, her husband suggested Tamarind as an ingredient of the Special Drink which he described as a palate cleanser. 
Nearest me were two Rice Pots, with a third top left. Why three? Why Stodgy Rice? This was even worse than the Rice served by Hector forty years ago before the microwave guaranteed discrete grains. 
And so to the Curry Pots, or were they? 
Some 
In 2021, there were eight 
As Marg went off to check the facilities, so he 
Given the choice of tables in the otherwise empty restaurant, we chose the corner, window table. 
This has been a common occurrence in visits to 
Both Breads halved and in one basket. Better than quartered, but why not – whole?
No karahi, a ceramic dish, why? Coriander Ginger Strips and sliced Bullet Chillies topped the plateful. The Texture of the Masala revealed the presence of Yoghurt. With the peripheral Oil at an acceptable level, no panic, and no watery residue either. 
This statement is not to be taken lightly. 
Mid meal, I piled everything to one side of the plate to see how much Oil would drain to the other. Acceptable, and so all was stirred, carry on, Hector.
The same 
I studied the Potato, it was not discoloured to any depth, so cannot have been left to sit and absorb Spice, hence Flavour, as in my favoured Curry Cafes. 
She dreams of Kashmiri Tea – was my remark to the waitress when 
At the start of each year, the Hector is faced with the challenge of getting around all the Southside Curry Cafes, both to show my face and update the menu tag, this time to – 2026. 
Original Khyber (69 Kilmarnock Road, Shawlands Glasgow G41 3YR) 
Arriving first, I took a table well inside the cafe/restaurant, and beyond the only two sit-in customers who would leave shortly. Eight years, have either of us changed? 
I had time to study the menu. 
Not Garlic Nan (£2.50) – Bill insisted – the Garlic overwhelms.
We were on the same page, a Plain Nan (£1.49) each would suffice, to start anyway. Curry with Bread v Bread with Curry, to each, our own approach. 
Tap water was the liquid accompaniment. 
A chap behind the counter asked if we wanted two half kilos, or one large. Large of course, and this is the only time the Hector actually enjoys sharing, anything. 
The two Naan were brought in separate baskets, quartered. They must have been huge before cutting. Risen, puffy blistered, Tandoori teardrop-shaped originally, most enjoyable. Next time, whole please. 
A Curry that is almost – grey. Nothing red goes into the making of this marvel. Onions, black pepper, ginger – says the menu. And a lot of skill and patience. I have tried. 
I had taken about a third of what I would eventually eat, to start. The residue emanating from the Meat and Masala was as much juice as Oil. No great Flavour coming from this. Oh. 
I proudly took a photo of the empty karahi, it has been quite some time since I shared-the-kilo with only one fellow diner. I didn’t feel Lambed-out either. 
Being visit #2, no 
The – Silly Season – officially ends tomorrow, the feast of – The Epiphany.
First to arrive and no sign of Vini, Mein Host, the rest of the staff certainly recogni
Poppadoms, Mango Chutney and a towering pot of Spiced Onions were on the table in an instant, how it should be. Peter spotted the price of these on the menu – you have been here before.
Hector was sticking to the Curry that triggered so many return visits – Desi Lamb on-the-bone (£12.95) with the favoured Mushrooms (Rice) (£3.90). And yes, I have tried most of the items on the 
As we were here – to dine – Marg proposed we all share Mixed Pakora (£10.50). With three pieces 
The complimentary Poppadoms etc. taken care of, the Mixed Pakora duly arrived. The ladies took care of the Salad elements and purloined most of the Haggis, one component the Hector had dismissed. If Hector desires Haggis Pakora, then a single Haggis from any Fish & Chip shop is surely comparable? 
One piece of Vegetable Pakora, double fried, OK, and two pieces of Fish Pakora was my allocation. Fresh Fish Pakora cannot be beaten. That 
There was a sufficient gap between Starters and Mains. Hot plates were presented, the joy of being in an actual restaurant. 
The Bread at 
Dark, thick, earthy, with menacing Lentils to the fore – is how I expect a Daal Makhani to appear. 
The resemblance to the Daal Makhani was observed by all, another Creamy, Soupy creation. There did not appear to be much Chicken relative to the quantity of Masala. Wendy was satisfied with some of Marg’s Rice and a piece of the Naan. Maybe this Curry called for a huge, puffy Naan for a dipping fest?
Wendy – It was ideal for me. Creamy with a sweet and sour kick. I coupled this with the Daal which was great. Both very filling.
Extra Desi – said the waitress as she presented my Curry, not Peter’s. The difference was even more whole Green Chillies. Hence, the Spice Level of the Curry was self administered. I left one Chilli. 
Sucky Bones were to the fore, the Meat falling off. There was no need to count, the plentiful Lamb was self evident. The Meat to Masala ratio was therefore commendable. 
The Masala was speckled with Herb, in time a piece of Star Anise was revealed, Desi confirmed. 
The Spiced Onion was the most potent thing I had this evening, maybe it should have been avoided. Had the Spiced Onion already stymied the taste-buds?
The Masala could have been identical to that served with the Desi Lamb. 
A large plate with my Masala Fish Curry and a good-size of Mushroom Rice completed my dinner. The rice added good textures to my thin masala sauce. The fish pieces were numerous and tasty, cooked in the onion and tomato gravy 
There was but a scrap of Naan left on the table at the conclusion of the meal. Marg had her Chai. In the otherwise empty restaurant we were under no pressure to depart.
A second visit to 
The serving chap confirmed that I would be sitting in, Mushroom Rice (£4.00) was duly added to the Order. In time a glass of water became part of the equation. 
I’ll put on the heater – was the added welcome as I took my seat. When the door opens, there is no escape from the cold blast. One is here for the food, not the ambiance. 
Topped with two Ginger Strips, n
The Masala, if there was one in there, was the alternative approach to presenting this Curry. The opposite of what I had enjoyed at
The Seasoning today seemed desperately low, at least the Spice built towards something that was decidedly Curry and therefore beyond 
After the success of 
With a table booked for 19.00, the three travellers arrived minutes before. Dr. Henry arrived wearing his legendary hat, the first it has been seen for a while, and a reflection of just how 
With my back to the kitchen window, I had a different perspective from last time. An Indian family occupied a large table between 
I made a point of noting the Spicy Curry options on the menu. 
A few more diners arrived, the tables nearer the door where we sat last year were all that remained. A bit draughtier there, but hey-ho, there was plenty of heat to share at Priya.
Tasty Pilau, and the sliced fresh Mushrooms impressed, 
A bit thin perhaps, so on the crispy side, not fluffy, but the burnt blisters were there. 
Not the largest of karahi, but as with the Rice bowl, deceptive. I note the menu has dropped the suggestion of ordering three main courses between two diners. Nine pieces of Meat, one of which would be halved, sufficient, and reflected in the price. Furthermore, on the Takeaway menu (below), Methi Gosht et al are charged at £13.95, a larger portion then?
This Masala was exactly how the Hector seeks his Methi Gosht. The menu makes it clear, a Tomato base, so not the mash of Herbs and – where’s the actual Masala – that some venues present. 
Rara Gosht
Again consistency was evident. This Curry resembled a deluxe Keema, served properly, with a Minimal Oil residue. Specks of a Herb, then pieces of Onion protruded from the thick combination of Meat and Masala. Another rich Curry.
Marg: A dish of very tender meat with minced lamb which was full of flavour and very rich in taste. There was onion and coriander throughout the meal and a crispy coriander Naan complemented the meal. I added some Mushroom Rice to give the dish more texture. I did leave some of the extra oil in the karahi. Overall, a very enjoyable experience.
Yellow, Creamy, Soupy, and topped with Coconut, a Curry for those who like th
Lamb Saag Madras
The seemingly huge dried Red Chilli on top of the Curry was the distinguishing feature between this Curry and the Methi Gosht. Whether there was purely Spinach here, or a blend of Herbs a la 
Some of us thought the meal was over, Marg had other ideas. Indian Tea (£2.95) was duly ordered, and thankfully delivered timeously. Not that we were in a rush to go next door. 
One could tell which one Dr. Henry’s Korma came from, as for the rest of us, hopefully from the smaller pots to the right. The Big Pot on the left looked fierce. Such is Restaurant Curry, the alternative to the ready Curry on display in trays in Hector’s favoured Curry Cafes. 
Nav was already at the door as we departed. A photo felt obligatory. Marg managed not to ask him why the weans had been given Maltesers and she hadn’t. 
