Hudds Food

20/02/2026

What set Najjo's apart when it opened was that it identified itself not as an Indian restaurant or as a curry house but as a place to experience, specifically, Punjabi cuisine.

There's Punjabi chaat which combines lentil fritters or gol gappe (crispy little pastry shells) with potato pieces, spicy chick peas and sweet and sour Punjabi chutneys, to be eaten as a a substantial starter, or a snack meal with samosas, aloo tikki (potato fritters) or pooris (little, crispy fried chapattis).

The Punjabi main course specialities that are of particular interest. You might think that lamb trotters sound unappetising, but slowly cook them in a deeply savoury sauce and you get a stew that soothes away any fear of the unfamiliar ingredients in this kharora. The dhabba tari is a chicken or lamb dish that has been serving as a roadside truck stop special for as long as there've been roads in the Punjab, benefiting in expansiveness of both flavour and texture from being cooked on the bone.

Saag - deliciously creamy, curried mustard greens, a staple of the Punjab - is liberally represented on the menu, forming spicy, spinachy purees punctuated by chunks of chicken, lamb, or paneer; it makes a wonderful combination with minced lamb (keema).

There are many of the usual grilled meats, staples of the Punjab, and they are all juicy and expertly grilled or tandooried. Eat them with fluffy pillows of nan bread and some salad and you've made yourself a kebab; alternatively, order your kebab ready constructed from the menu's kebab section.

In a nod to modern trends of combining foods of contrasting origins, pizzas have been added to the menu, some with Punjabi toppings but, hey, who's going to say that loaded fries and burgers aren't enjoyed all over the north of the Indian subcontinent.

The broad range on the menu means that Najjo's comes across, from the outside, as a takeaway, but step inside and it is a restaurant just as much as the other, perhaps more glamorous, places in Lindley and at a very wallet friendly price, especially as the booze policy is bring-your-own.

05/02/2026

13/12/2025

"the concentration of great places to eat within a 10-minute walk of the railway station or easy car parking can’t be matched anywhere in the West Yorkshire.” on Huddersfield Hub

Hudds Food says there are no fewer than 67 cafes and restaurants to be found in Huddersfield town centre

05/12/2025

Enter Harvey's Bar And Kitchen on Westgate and you immediately get that sort of busy, bubbly, cheerful Saturday night feel that is created by the customers inside. Add to it that smokey, savoury aroma that suggests there may be chefs in the kitchen who know a bit about what they're doing and Harvey's might have a recipe for success.

The food has much that justifies the atmosphere. Chicken tenders with spicy Sichuanese mayonnaise and flatbreads with tzatziki and hummus weren't far from being about as good as these staple starters can be. There was succulence in the prawns and chorizo on the hanging kebab and in the French and chicken burgers because they were obviously prepared by a chef experienced with the modern classics that dominate the menu.

The toothsome tapas was distinctly modern with only a passing nod at the traditional Spanish in the form of more juicy prawns and of chorizo sausage which was as deliciously sticky and sweet as the slow cooked belly pork. The meatballs had the appropriately pleasing softness and mild spiciness of the trattoria whilst the garlic mushrooms, often the epitome of 'ordinary ', were elevated, here, by the umame punch of parmesan and truffle oil.

The real highlight was the lamb strips from the tapas menu. If the steaks on the menu are as tender and as expertly cooked as the thick tranches of pleasantly pink lamb, then they are definitely worth a try. It's safe to say that desserts are probably pretty satisfying but main course portions were good enough to make them unnecessary.

The only let down on the food front was a vegetarian pizza which was just a bit well... bland, and not improved by the absence of the extra mushroom toppings that were ordered.

There are a couple of price quibbles: six quid for olives and two-fifty for garlic mayonnaise is verging on the ridiculous, whilst the slightly London beer prices would make it an expensive place to have a drinking competition but, Harvey's knows what it's doing and offers plenty for those who like open plan kitchen-dining rooms with wood, glass and stone dominating the furniture and decor of, in this case, a slightly Gothic, Victorian edifice.

18/10/2025

R.I.P. Veppura. Use 'em or lose 'em Huddersfield people. Veppura did South Indian food, something not on general offer in Huddersfield restaurants. Unfamiliar fish and shellfish dishes were ordered from the menu but were, disappointingly unavailable, apart from a salmon tandoori main course which was nicely blackened with crusty spices, and a pakkavada starter where battered prawns sat crisply in a spicy sauce. What was missing, though, was seafood pakora, squid pepper masala and some sea bass curry options, all of which could have made the meal exceptional as well as highly satisfying.

Prawns apart, 'Piscetarians' were offered excellent vegetable starters, including delightfully crunchy mixed vegetable pakora on the vegan platter and uzhunnu vada, a lentil fritter, crunchy on the outside with a light, soft interior, all accompanied by various, fresh flavoured yogurt and coconut chutneys. But, perhaps in compensation for the absent seafood, the Kurrur jumped eggs were a real treat: hard boiled eggs fried in garlic, chilli and spices until crispy on the outside but tender within.

The Officer's Chicken Curry's was tender chicken bound in a creamy, fragrantly spiced tomato sauce but was not overwhelmed by liquid. South India means dosa, and the beef masala dosa did not disappoint. A large, slightly crispy, slightly fluffy pancake made with ground lentils, rice and spices that give it a tangy, fermented flavour, contained a delicately spiced dryish, curry of yielding beef.

It takes as much skill to ensure aubergine is properly cooked but, more importantly, interesting, as it does white fish and the aubergine masala at Veppura was excellent. There was also a fine array of well executed sundries: buttery paratha stuffed with spicy potato, the layered flakiness of Kerala porotta, fluffy naan and crusty chapatti. Oh! And there was rice.

Veppura offered a feast, a fact that didn't seem to be missed by the author and broadcaster, Stuart Maconie who was quietly munching away in a corner following a stint at the local literature festival. But there was just that nagging sense of longing created by those elusive seafood dishes to slightly spoil the overall experience.

26/05/2025

Oshana was approached with caution but turned out to be a remarkable, bistro-esque style of - mainly - Lebanese restaurant, dispelling the doubts that had arisen from its inclusion of Thai green curry, pasta and a 'Full English' on the menu.

Avocados, a middle eastern treat, certainly feature but were passed over as starters in favour of delicately spiced prawns, appropriately succulent Turkish 'Sukuk' sausage as well as lentil soup; the soup was thick, spicy and deeply flavoured - by no means as boring as its title suggested.

Two lamb dishes were sampled and both came up to a very satisfying mark. Both the lamb Sawar (burghal) and the stuffed breast of lamb featured meltingly soft meat wonderfully complemented by their accompanying ingredients: delicious, sweet caramelised onions with the burghal, amongst other things, and fruit and nuts with the breast of lamb and both arrived with fragrantly spiced rice and minty yoghurt dressing. The butter lemon chicken might sound a bit obvious but it was a real treat; chicken on the bone, the buttery richness cut by the sourness of sumak and enlivened by the fantastic middle eastern spice mix that is ras el hanout. There is a wealth of egg and other dishes and it's a great place to eat if budget is a concern; three starters and mains plus a decent tip still didn't break the £45 barrier, although this was helped by the proscription on alcohol in the establishment. Soft drinks and desserts are, however, available.

It's the job of these reviews to reveal the hidden treasures of Huddersfield's restaurant sector. Oshana would be a jewel in the town centre, a wonderful surprise, like one of those glistening pomegranate seeds that nestled in the rice and stuffed breast of lamb, were it not to shut off its gleam by closing its doors by 730pm, even on a Saturday.

29/03/2025

Any Caribbean food lover would probably be a little familiar and also very pleased with the Gambian food on offer at Foeyams. While the lamb patties for starters had that familiarly thick, soft pastry with a crusty outside, the filling was moister with a slight but satisfying sludginess. Spicy chicken wings felt like they'd been created with a bit of passion and, thus, bore only a passing resemblance to the chicken house standard; these had a real spicy flavour as well as a piquant kick, both of which came from the Scotch bonnet chilli. Among other recognisable items on the main course menu were marinated chicken as well as vegetable, lamb and goat curries, most dishes coming with rice.

But passing over these will bring you to the deeply savoury delight which is the Forohchaya, a lamb stew with potato and onions which was comfort food to the max. The supakanja with fufu, a stew of lamb, okra and smoked mackerel, was tempting but variety was demanding something else. The fish platter is reserved for the weekend and so it was down to the cow foot soup to complete the feast; unusual in modern, western cuisine but once a staple, hooves and trotters produce stews that are deep in flavour with the distinct, gelatinous gravy that any lover of a warm pork pie will recognise, and Foeyams' Gambian version, much more a stew than a soup, did not disappoint in any way with it melt in the mouth meat surrounded by a palate-pleasing gluiness.

The menu is well considered and so not too long but includes plasas, benachin, ebbeh and chu bullet - get down there and find out what they are. The welcoming family owners and the homely, café-bistro atmosphere suit the hearty and fulfilling food and, for added interest, you can take your own alcohol ...as long as you also supply the drinking vessels. Soft drinks are available but the meal itself came in at 15 pounds per head, great value that required a generous tip reflecting the quality of the food and of the Foeyam's eating experience in general.

21/01/2025

The Indian subcontinent is a massive place and Indian House offers food in a range of styles and types eaten across the country, dishes not widely available in restaurants outside of major centres in the UK, let alone Huddersfield.

The vada pav - soft fried potato dumplings - appeared in tiny burger-style buns. The ghee masala dosa was a delicate rice and dal flour pancake, also full of potato but differently spiced and accompanied by a thin, tangy sambar broth. Both came with intriguing and delicious chutneys and relishes. Chole bature is chick peas, claggy with spices, served with bhatura - a wonderfully fluffy bread, inflated by deep-frying which lined up alongside the warm, satisfying naan and chapatis. The thali was an intriguing selection of small pots of various curried vegetables and more delicious chutneys. Fish Amritsar was not fish pakoras; rather than being battered, it seemed to have been dipped in spicy flour so it coagulated in the frying to a chewy, crunchy, crispy set of knobbles for dipping into sweet, tangy tamarind sauce.

Meat followed the street food and vegetables, the sauce of the toothsome Kadai lamb was not gloop, more a spicy, complex vegetable purée. And you think you know biryani? Not like this Lamb Dum Pot Byriani. No vague oniony slop poured over indifferent meat and rice here. This was melting lamb on the bone cooked in the same pot as delicately spiced basmati rice from which fruitful digging produced chewy, mouth watering long fried spicy onions and vegetables.

The meat, however, is testament to the problem that the Indian House has, which is sporadic unavailability of menu items. So, despite the lamb chops being gloriously succulent on the first visit, they and all other grilled meats were unavailable on the second. There seemed to be no expectation of a high volume of trade. It's as if Indian House lacks confidence in itself and, though already small and cosy, feels it might shrink to nothing at any moment. The food deserves a bigger public and, if Indian House just promoted itself better it could fulfil its menu promises and give local curry eaters the new experiences which would result in frequent revisits.

29/12/2024

The large dining area at Istanbul was heaving at Saturday evening's prime dinner time of 7pm, mostly with families and couples, but the promised ten minute wait actually became an immediately available table in a calm, but well lit, gallery. You worry that 'busy' might mean 'slow' but complimentary flatbread and dips materialised without delay. Smiling staff, were always around to take orders and deliver food with speed and alacrity. And whether you want to go for the full Turkish experience or simply have a 'kebab', the food isn't going to disappoint you.

If you like hummus and you love the smoked aubergine gloop of baba ganoush, then you're hardly going to be disappointed by Istanbul's mix of the two, particularly when you've ordered some soft Lahmacun to scoop up its generous dollops. In truth, the Lahmacun itself was almost a pizza, so generously was it impregnated with mincemeat. The salads, vegetables and dips, redolent of the eastern Mediterranean, cannot be faulted, delivering a finely judged level of yoghurty garlicness that lingers on the palate just long enough to lodge the idea of a return visit in your brain. And then, what you're probably here for has to be addressed: kebab.

The mixed grill is a glorious feast of beast: melting shawarma, juicy minced lamb skewers and skewered lamb cubes are complemented by succulent chicken wings but it's the crispy skinned lamb ribs that steal the show as a variation on the lamb-on-the-bone lamb chop theme; don't worry, lamb chops are available, but a lamb rib, produced as beautifully as these, will leave you with a vague sense of longing every time you eat a chop in future. The meat, glistening with the grill's heat, is blessed in its fresh deliciousness, but everything at Istanbul is about freshness: the salad's field fresh crunch, the chips - crisp to the bite but yielding a fluffy inner satisfaction. Some Mediterranean standards remain to be sampled after this visit, and the Disneyesque sweet trolley remains untested, but Istanbul is much more than a distinctly elevated version of kebab and chips.

08/12/2024

The pizzas at Piccola Taverna, Neapolitan in style, achieve a fine balance between the base, with a satisfying sourdough chewiness, and the topping, so that the pizzas are neither overloaded nor miserly and are finished with gooey, stringy fior di latte mozzarella. Where Anchovies are used, a delicious mellow fishiness is achieved rather than the usual aggressive saltiness. The cinghiale was topped with spicy, salty, rich 'nduja' sausage and wild boar salami whilst the calzone was simply a soothing parcel where the jumbled loveliness inside was held together by a luscious ooze of cheese.

Aside from the pizza, a smooth and creamy tagliatelle carbonara, punctuated with satisfyingly savoury pancetta lardons, suggested that the pasta should be taken seriously, too. There is consideration given to customers wanting gluten-free options and the staff are most welcoming and accommodating in pretty much everything for which anyone asks.

If there's anything holding Piccola Taverna back it's that its location at the busy roundabout of Westbourne Road and Acre Street makes it look very much like the takeaway that most people use it as and this perhaps leads to its one real shortcoming: the staff don't seem to be expecting people to sit inside and eat a full meal and this resulted in an absence of desserts on one visit and a slightly under-resourced salad starter. Admittedly, its basement dining room is a little sparse but the addition of a candle or two make it charmingly so, as does the very reasonably priced Montepulciano d'abruzzo house wine which, with two pizzas, still make it difficult to spend £40. There's Italian beer and other drinks, too. It deserves to be enjoyed as a restaurant and as soon as the staff and prospective customers can agree on this, it will receive the success that the food it makes available most assuredly deserves.