As you might have noticed I've been focussing on the Indian eateries away from the curry mile, and if you're after something ridiculously authentic and rather niche and novel, you've got to try one of the Northern Quarter's curry cafés. Bear in mind this isn't for the faint-hearted - this is a finger food, no menu experience. Think of the various ethnic food scenes in Along Came Polly, except without Ben Stiller's sensitive bowels.
Yes, there may be a menu on the wall, but pay it no mind. You have what they've cooked that particular day. It is by no means set in stone or a guideline... it might as well not even be there. This means that cooking is constant, continuous and always fresh. The aroma is more than delightful - curry fans will find themselves salivating upon entry. Oh, and it's always busy. That tells you plenty. Even one of the staff warns customers who are parked on the double yellows outside when the parking attendant's about to descend.
Kebabs are on offer, but not the slightly nauseating giant spinning meat kind. Nope, these are made by hand with fresh raw keema placed on steel skewers and cooked on the open range (hot charcoal). And if you don't fancy lamb they'll do you a chicken or fish one. Can't say fairer than that. At least four curries are always on offer, served in rustic bowls, but on Wednesdays they do something particularly unusual. Curried quail on the bone. It can be very messy but I hear it's more than worth it. Accompaniments include channah (chick peas), dahl (lentils), or 'dob' in the bowl with your curry. There are also poppadoms and rice available, but locals, frequenters and traditionalists don't bother with them because they have them pre-prepped to be heated in the microwave. It's the chapattis here that you want.
Yep, these breads aren't just wholemeal wraps. They're the size of bin lids and as thick as naan. But they're super hot, baked fresh against the side of the Tandoor oven, so you'll need to wait for them to cool down or you'll burn your fingers and tongue. A good alternative is to grab a raw salad (tomato, lettuce, marinated and raw onion, with plenty of mint raita and hot chilli sauce) which mixes well with the curry too.
I mentioned finger food... well, the café etiquette is intriguing. For obsessive compulsives and neat freaks this ain't, because while knives and forks are available to grab from the corner, it's kind of frowned upon. You're encouraged to eat with your hands, nature's cutlery. Okay, I'm a bit rubbish at this, once I mastered chopsticks it kind of used up most of my brain so I don't mind being stared at when I yoink my accoutrements but the way to really do it authentically is with your right hand (watch the regulars if you get confused)... tear off a chunk of chapatti and use it as a spoon of sorts.
The hotness level isn't insane - remember, it's us Brits that have invented the challenge curries. And the price? Around four quid for the whole lot. Holy heck, authentic curry with all the trimmings for that little? Don't knock it. Definitely worth trying once to see if you pick up the curry canteen bug. read more