Tonight I walked the length of Severinstrasse. Where is the Himalaya and the Biggest Onion Bhajis ever seen? Gone – was the conclusion yesterday. Just before we reached the impressive Indian Curry Basmati House which is across the road from our destination – Altes Brauhas – selling Resissdorf, Köln’s Finest Kölsch, behold the Masala Hut (Severinstrasse 52C, 50678, Köln, Deutschland). A Very Reliable Curry Website would later confirm that Masala Hut occupies the premises that was the Himalaya.
Curry By Numbers
Menus were on the Outside Tables and so Hector helped himself. A Waiter immediately came outside. In English I asked how long they had been here. Two months – was the reply. Another Köln Curry House added to The List. One day, soon. Maybe sooner.
Neil and Hector studied The Menu over a Kölsch or Three. The Colour, Layout, Font, Contents had a very familiar ring. How many times have I seen this in Deutschland? Is One Company printing these for Every Restaurant, or are many Restaurants all owned by One Company? A List of Curry Dishes this long? Even Duck. The Suspicions were raised.
Noch Ein Curry-Heute!
Kenny, Dr. Stan and Neil headed South down Severinstrasse to Früh em Veedel. Hector headed half a block North. Four Diners were outside, the Interior was empty. No staff.
Hello?
The Chap I had seen earlier came out of the Kitchen, I had the choice of any table. Immediately I realised that the Décor here was not bad at all. From the outside I had expected a Curry Café. Clearly this was a Restaurant, albeit with an Air of Informality. The Large Photograph of The Taj Mahal was impressive. Colours I had never seen before.
Bespoke Curry
With a Menu this Extensive, Tweaking was inevitable, so why accept what was written? Goa Gobi Gosht, Gobi Gosht Bhuna, Lamm Hyderabadi, Achari. The Restaurant Menu had Fish Dishes too. Fresh Coriander was mentioned frequently in the Descriptions. Something was not! And Methi was only discovered yesterday in Deutschland, so no expectations here.
I described the Hector Curry Requirements to The Waiter. Was he taking this in?
Have you no paper to write this down? – I asked. He disappeared.
Like a Djinn, a Chap in Red magically appeared in his place. The Chef! who also spoke English!
We went though The Menu. Having established my Scottish Roots he realised that a Proper Curry was required, not what passes in too many German Outlets. The Parameters were spelled out again. The was a distinctive presence of Cauliflower in the Dishes, Hector prefers Potato.
Aloo Gosht Gobi with Minimal Masala and Fresh Coriander was the Agreed Formula. Rice was never mentioned. In a moment of inspiration, a Keema Paratha was added. What chance this being up to Hector Standards?
Point of Boredom
I asked that a Certain Non-Curry Ingredient be omitted. He assured me that Capsicum has no place in Curry!
A Man who knows.
The Fayre
The Outside Diners were served First. I spotted Curry that was not Soup and Naan that was Puffy. The Suspicions that have been described earlier were laid to rest. Perhaps this was another Curry Find.
The Waiter brought the Rice and Curry on individual Candle Heating Stands and a Chubby Paratha in a Basket. The Joke was on Hector. This was a Unique Interpretation of Paratha. As Thick as many Naans, it had the Classic Puff Pastry Texture. Well-fired, it had been cooked exactly how I like it. Inspection of the Interior revealed isolated pockets of Mince, close to the Perfection that was The Rawalpindi. The Seasoning here was noticeable, Echte Paratha!
How Dry is Bhuna?
The Masala was approaching Minimal. It looked Genuine too. I counted Six Decent Sized Pieces of Tender Lamb, Eight would have been better. There was about the same Quantity of Potato, maybe a bit more. I started with the Potato and was taken aback. Firstly I thought the Potatoes were Raw. Al Dente. Actually, this was a New Curry Experience, on the edge, they were wonderful. Every Bite gave a Blast of Spice, more than I have ever encountered. This is why I like Potato in Curry, Big Bits, something extra, The Interesting Vegetable.
I had been offered Lamb Tikka but stuck with my normal Tender Lamb. The Dryness of The Lamb when eaten without the Masala was Impressive. Again every mouthful gave a Spicy Blast. The Chef clearly knows what he is doing. The Seasoning was Technically Unremarkable, as it was Perfekt. The Fresh Coriander was there, The Flavours. This was indeed Quality Curry.
Mein Host sat at the far end of the Restaurant and watched me take notes whilst I ate. He approached a couple of times to ensure all was well and there was nothing else he could do. It was clear that he would have taken this Dish away and changed it if I had been less than happy. I had to congratulate him on his Impressive Curry.
The Bill
€14.80. A Standard Price. With the Keema Paratha, Good Value.
The Aftermath
Even before I had presented The Calling Card, Mein Host had asked that I tell all my Friends about this New Venue. When I showed him Curry-Heute he was into Overdrive. He was critical of Venues where they give Half a Plate of Rice with a Half Plate of Curry. Ironically, these are the Venues I referred to above with this Identical Menu Format. His nearby Neighbour may also have been in his mind.
From Bangladesh originally, Mein Host has worked in England (Essex) and so knows the British Curry scene. He has also been to Bradford. He is determined to supply The Best he can.
I wished him every success and promised to return in December. Open everyday from 11.00 until 23.30 this should fit in with the Weinachtsmarkt Plans.
There had to be a Ritual Photo, I was taken over to the Taj Mahal, it is a Focal Point.
I took my leave and was greeted thus:
God bless you, take care.