The visit to Düsseldorf’s Tandoori (Immermannstraße 32, 40210 Düsseldorf, Deutschland) is a case of unfinished business. Hector located this venue last summer during Hector Bounces Back but ran out of opperchancities. Having spent the day travelling via Edinburgh and Heathrow, 17.00 was in fact time for Breakfast. The joy of Avios, not. In fact this trip was booked before the former Airmiles were devalued. British Airways? London Airways more like. Heathrow should be avoided at all costs, congestion in take off and landing slots leads to frustration and delays. We in Scotland have no BA Flights abroad – Directly, why?
It was chucking it down as the half kilometer walk from the Hauptbahnhof was undertaken. Tandoori provided shelter and refuge. A couple were already in situ, Hector made three.
Standing in a restaurant and waiting for a waiter to show can be frustrating. A Chap in the kitchen spotted me, still no waiter, eventually I was shown to the table adjacent to where I was standing.
The Menu had the usual German Interpretation of Curry Dishes. One Dish did stand out – Gosht Khyberi – Zarte Lammfleisch-Stücke in Ingwer, Knoblauch und Joghurt mariniert, mit speziellen Kräutern und Gewürzen im Tandoor-Ton-Ofen gegrillt, anschließend mit Tomaten, Zwiebeln und Paprikaschoten kurz gebraten
Tender pieces of lamb baked in Tandoor with special herbs and spices and sauted with tomatoes, onions and capsisam
This was ordered, without the Capsicum. At €17.90, this included Boiled Rice. Sparkling Water, as ever, would accompany.
Having taken the order, the Waiter returned to ask if I required – Spicy.
Yes please.
Hector is back in the land of the Cumin Poppadom. One and a half were presented with the usual Dips, Tamarind and Lime Pickle included. Very Tasty and Complimentary, of course.
The Menu advises that Tandoori is the longest established Curry House in Düsseldorf, 1984. One assumes the décor was quite different back then. This is now a modern and contemporary restaurant seating thirty five.
Half a Poppadom was left, as the French might say – One egg is un oeuf. The Tamarind and Pickle were retained, these are Standard Ingredients when Hector cooks Curry, they could add an Extra Something to whatever comes.
Gosht Khyberi
The Khyberi bore no resemblance to anything that might be cooked in this region, it was simply Lamb Curry. The Standard Masala was not excessive, the Basmati soon soaked this up. An Onion-based Masala, this was not the Mash that could have been presented given the Khyber reference. So why call it so?
Having withheld the Capsicum, there was an Overload of Onion Chunks, for the second time in a week, Hector started piling Onions on the side of the plate. Fresh Tomatoes and Ginger Strips had been added before presentation, these at least gave Diversity. There was a sufficiency of Meat, one accepts it was Lamb, slightly firm, but still Tender The Seasoning was below the Hector Preference, but the Kick was more than adequate. The Overall Flavour was somewhere back in time, Pleasant, but not Outstanding. Time to stir in the Tamarind and Pickle. Oh yes, now we have a Curry.
The Bill
€20.50. £15.00. Well within – Acceptable Parameters.
The Aftermath
A Waitress was now on duty. She brought The Bill and so was given the Calling Card. The Curry-Heute Website was shown, Heute works well in Deutschland. This was the first Deutsch Hector has spoken in months, where does it come from?
Now for some Altbier…