A later Curry-Heute than has become the norm in recent times, 16.00 was the plan. Being de-trained at Gesundbrunnen, en route to Pankow, meant I arrived at KhanGee (Wollankstraße 118, 13187 Berlin, Deutschland) twenty minutes later. KhanGee is one of two potentially worthy Berlin venues which the Hector has become aware of in the north of the city. Brian, at Bräugier, told me last night of another in the south of the city serving South Indian cuisine. If I like it, he will go. He knows Punjabi Zaiqa has set the standard in Berlin for Hector’s favoured style.
KhanGee has an extensive menu, do they really need all this? A photo on Google Maps is what brought me here. Any Curry House serving this Lamb on-the-bone has to be investigated.
Three young chaps were in situ as I entered. Four diners this Sunday afternoon. I was invited to sit on the opposite side of the large room. Eight tables, four seats each, and a massive space in the middle of the room.
The menu was brought, it took quite a time to get through it. Where was my Curry? Lamb Korma (€15.99) appeared twice, different versions. Interesting. If one is a Desi Korma, the Hector will be back here soonest. In a section, separate from the Lamb Dishes was the Lamm Karahi (€15.99).
I showed the photo to the waiter – Lamm Karahi mit Knochen.
He was unsure, checked in the kitchen and returned with a statement which puzzled.
That’s Wolt.
As his English halted and German took over, I was left none the wiser. Why have this photo if the Curry is not available?
A Plain Naan (€2.99) and a bottle of Fritz-llmo (€2.99) completed the Order.
Scharf – was agreed. There’s little point in ordering anything below – Spicy – in Deutschland.
The wait was appropriate, enough time to convince me that some cooking might actually have occurred.
The waiter brought the food, a bowl of Rice accompanied, I declined it, I had more than enough yesterday. Inclusive Rice, I hadn’t spotted this on the menu, but then how many people would have actually read all of this tome?
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The Naan, halved was large, thin, peely-wally, and was on the verge of showing blisters when it had been removed from the tawa. It wasn’t particularly appetising, risen and fluffy, this was not. I would manage less than half.
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Lamm Karahi
I was of course worried that what passes for Karahi in Mainstream Curry Houses was coming my way. Thankfully, no big blobs of Onion and Capsicum. Topped with Ginger Strips and a threat of Coriander, this looked just fine.
The thick Masala immediately impressed. The Oil content was at an absolute minimum, only traces on the base of the karahi. This was a Dry Curry, there can be few Curry Houses in Berlin which serve a Masala like this. Tomato-based was my take, though the telltale seeds were not visible. Without decanting, I estimated eight pieces of Meat, some were large and would have to be cut. Plenty of eating here.
The Seasoning stood out, the Spice built slowly. Sliced Red Chillies gave this a boost as and when the bits were consumed. The first piece of Lamb proved to be quite chewy, this Curry was going to take a while to eat. After yesterday’s Desi Lamb, this Lamb was a much drier affair. In time, I would feel it sucking the moisture from the palate. I rarely drink whilst eating Curry, today I had to.
No Whole Spices, it was difficult to identify what the dominant Flavour was. Salty Tomato – was noted. Had I eaten this meal six hours later, I would certainly have wiped the karahi clean and had more of the Naan. Even at 17.00, the appetite did not do this Curry justice.
The Bill
€21.07 (£18.36)
The Aftermath
It was Mahira who took payment. We were already chatting whilst this was underway. I reported the Meat as being – dry. She was concerned that I hadn’t enjoyed it. Not the case. Now for the big questions.
Why no Karahi on-the-bone? Apparently, my three fellow Asian diners had asked the same question. Chef will prepare it, given notice, for five to six people. Then deliver? So you can’t have it here? Surely they could reconsider their management of – the King of Curry. Let us have our bones!
One Korma is Indian, the other Pakitsani. The latter, with Nuts, is creamy, but still didn’t sound like the classic Mainstream Korma. The Indian Korma is Tomato-based, but I was not convinced that this was the authentic Desi Korma. One of them may be.
KhanGee has been in operation for six months. Perhaps they are still finding their way.
2024 Menu extracts
Walking into 
Lamm Korma mit Knochen, Scharf, Desi Korma, mit Reis, kein Brot. 
The aroma was powerful. I recognised this as the distinctive Desi Korma, Citrus. Ginger Strips and Coriander topped the karahi. As I arranged the Lamb over the Rice, the Meat count reached double figures. Large pieces, plenty of eating. I spooned half of the Shorva over the Meat.
The Flavour of the Lamb was pronounced, this and the intense Flavours from the Shorva confirmed, this was one hell of a Curry. The Spice Level was sufficient, the Seasoning spot on. This Curry was pitched such all could enjoy it. The fresh Ginger Strips now tasted as if they had been cooked in, another source of Flavour. Two Green Cardamom were encountered, a whole Clove also. Whole Spices, classic Desi Curry. 
Pouring on the remaining Shorva, the final grains of Rice to be eaten were well saturated. So much Flavour, but what a waste.
The Aftermath
The sheer size of the premises impressed. Research confirms a mainstream menu. A resident of this city once advised, any Indian Restaurant which is also a cocktail bar, should be avoided. This is one of four Amrit restaurants in 
What has become a systematic trawl of Glasgow’s Southside Curry Cafes, continues. Today, 
The different layout and the addition of – Afghan Dishes – suggests a change of management/ownership. If anyone knows, please advise. Asking the solitary chap running the show today could have answered this question, however, he was kept busy throughout my stay dealing with Takeaway customers. Only in the – Afghan – section was it clear that Lamb on-the-bone was available as Lamb Doppiazza (£10.50). Lots of Onion then, maybe not. 
The Curry had at 
And so the chap took Kofta from the display under the counter and went to the kitchen. The TV has been mentioned here previously, today, a rather loud prayer meeting was being broadcast. Having spent so much time in the Middle East, I have come to feel at home with – the call from the minaret. One does not have this in Pollokshields. 
With minimal engagement, the chap brought the food. Having returned to his spot, Salad was offered, declined. 
No Egg (Anda), that has been a feature of this Dish as served at 
Previously, the Kofta were actually pieces of Seekh Kebab, as given away by the skewer marks.
Hector has his favourite places, but cannot visit them every week. Where would that leave Curry-Heute? This evening, Moiz, Mein Host at firm favourite: 
Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) was required having established that here is a source of truly outstanding 
That was ten days ago, in the interim, Howard paid a visit, he knows if Hector makes a declaration, it is worthy of consideration. If only the rest of Glasgow’s populace would take the hint, 
Howard and Hector planned a return today at 14.00. Yesterday, a phone-call booked two – large – portions, to sit in. 
The display of ready Curry had ample Karahi on display, Chicken Karahi Lahori (£7.00 / £9.00) too. Chicken Curry has featured enough in these pages of late. 
I helped myself to glasses of tap water, a jug sits on the counter, available to all. 
The Paratha seemed huge. Layered, buttery, flaky, and retaining its softness throughout, a decent example. I shall always prefer the use of white flour, not wholemeal. 
Ginger Strips had been cooked in with the Tomato-based Masala. I reminded Howard that by removing the Tomato skins, the Masala seemingly creates itself. The portion was well sufficient, even allowing for the Bones. If this was large, it was within our capacity. If standard, then who needs – large? Now for the eating. 
The richness of Flavour was immediately evident. The same ingredients are available to every Curry House, it’s therefore down to the Chef, and if he/she knows how, this magical result becomes possible. Today, I did spot a lady emerge from the kitchen. 
A modest portion of Chana sat in a brown Shorva. Cinnamon was what hit Hector’s palate, Howard offered – Clove. 
We arranged the plates such that we could split this complimentary offering. Not wanting to spoil the joy of what we had actually ordered, the Chickpea Curry was set aside. It was almost a Dessert, which was fitting when Arshad approached once more:
There was seasoning, spice and flavour. The lamb was soft and Howard had an appetite. Having missed out last week (he’s still going on about it), the anticipation and expectation were high. Both were more than fulfilled by an excellent Curry. I also enjoyed the Chickpea side dish, and was particularly impressed by the Paratha which was savoury, but had a sweet edge that complemented both dishes. 
So, you don’t just have to take my word for it, Howard, and the taxi driver who indirectly sent me back here, agree: New Cafe Reeshah has something to offer that is among the best in this city. 
I showed Arshad 
Earlier this year at 
Arriving at 13.20, it became apparent that the Hector was too early, not all of the Dishes were ready yet. No Lamb Curry was visible, not even the ever-present Aloo Gosht. Ali, Mein Host, declared Nihari would be available around half past two. Snookered, what was a Hector to do? 
I took a table, another chap had just sat down opposite, Seekh Kebab plus other bits filled his plate. There was a moment of acknowledgment, then I let him be. 
The food soon arrived, a complimentary Modest Salad and Raita, then moments later, the main event. 
What a plateful, enough for two, more even. A Hector cannot eat this volume of Rice. Topped with more Salad components, a bit of thought had gone into the presentation. 
Four pieces of Chicken on-the-bone sat in the Shorva, plus one boneless. I arranged the solids on top of the mountain of Rice, retaining half of the Shorva for later, as is my custom. 
The Spicy Pilau kicked things off, impressive. Soaked with Shorva, even better. The Seasoning was on the button, the Spice would never challenge, enough. The thin, Oily Shorva had all the Flavour properties of a Desi Curry. 
The customary question was asked, I could tell by Ali’s facial expression that he at first thought I was not enjoying my meal, there’s no such thing as Chicken Curry – also puzzled.
With the Meat finished, it was time to pour on the remaining Shorva. The Spiced Rice and Shorva was maybe not exciting, but certainly satisfying. I ate as much as I dare given that the rest of the Monday ritual had to be considered. My final mouthful was most rewarding, a blast of Clove. 
The Chicken Corner 
Arriving at 13.00, the Hector was prepared for what was coming. There is no Lamb on the menu, so it was Chicken and/or Vegetables. What was known, this essentially Takeaway venue with three tables, would still have Desi Curry on offer. Once again I draw the reader’s attention to the price of Pizza, just how do the Pizza chains get away with charging what they do? 
All were available in – small – or – large – sizes. I had Mince & Tatties for dinner last night, so Chicken Mince and Potato (£5.00 / £7.00) wasn’t on. Spinach With Potato’s (sic) (£4.00 / £6.00) might have tempted, however, 
Reheats complete, I was called to the counter to collect my food.
Vegetable Rice
Four small pieces of Chicken, served on-the-bone sat in a Shorva. There were no leg or thigh bones here, this Chicken may well have been off the arse end of the carcass. Having arranged the Chicken on top of the Rice, I smothered the solids with a sufficiency of Shorva. Half of the Shorva was retained for later. 
The Shorva was immense. The Seasoning was well pitched, the Spice would build, the Flavours were classic Desi Curry. With the plastic fork, I was able to separate Meat from Bone with ease. Decent Chicken, and regular readers will not be surprised when I report nothing else. Chicken does not – Curry. 
This was lunch, this was Curry, the Shorva was doing the heavy lifting. Once the minimal Meat had been consumed, the remaining Shorva was poured across the Vegetable Rice. The expected Mixed Vegetables would have been a game changer here, instead, the Chana was not –interesting – at all.
My wife is the best cook in Glasgow – so a taxi driver told me one evening. The Hector is still waiting for an invitation to verify this. 
Despite the minimal seating and lack of facilities, original 
The fayre was a la Glasgow Curry Cafe, an array of starters and ready-cooked mains. Given what I have eaten in the last few days, the Chicken Curry was almost tempting, but what was that top right, behind the Vegetable concoction? There wasn’t much of it. A comparatively Dry Curry, hint of Yoghurt/Cream, the Meat unfathomable at distance, not a trace of Oil.
The business end of the menu offered Curry in two sizes of portion, this I like. Haleem, that was the other Mash, as established when a later customer ordered this obliterated Lamb which is very much a matter of taste. 
The round Tandoori Naan was served whole and was on the verge of forming blisters. Suitably, risen, this would prove to be light and fluffy, an excellent Naan. 
Jumping ahead here, the ensuing conversation confirmed the nomenclature. 
Hector cooks a Prawn Curry? After the recent 
With Marg up north, today was an opperchancity for experimenting. 
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in. 
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well. 
The freezer said – Chicken tonight. Something different was required, there was a notion for 
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the 
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House.