Hector first set foot in Potsdam back in 1992. Ten years previously, crossing over to East Berlin through Checkpoint Charlie, it was made clear I should not go to Potsdam. Maybe the DDR did not want tourists standing on – the wrong side – of the Glieneker Brücke? A return was overdue. Steve agreed this is a lovely town, well after one gets into the Altstadt. Future visits appear likely.
There was an impressive choice of Curry Houses in Potsdam. Consulting other sources, I kept changing my mind as to which venue would be chosen for Curry-Heute. India Haus (Gutenbergstr. 90, 14467 Potsdam, Brandenburg, Deutschland), founded in 1999, was reportedly the first Curry House in Potsdam.
I was surprised to find so many diners here on a Tuesday evening, typically the quietest night of the week. We were shown to a table opposite the bar. The Menu was brought along with one Poppadom and three Dips. There was a bit of a wait, lots of food was taken past us. I did smile when I saw platefuls of traditional German Salad being taken to one table.
I would take advice from Mein Host as to my choice of Curry. I was trying to work out how to avoid paying €5.50 for a 750ml bottle of Sparkling Water. Still Water should be cheaper, surely?
Steve announced Soup to start. Madras Rasam (€3.90) – Red Linsensuppe – could be interesting, Fisch Pakora (€4.40) for Hector. With no Lamb Madras available, Steve took the nearest thing – Mutton Vindaloo – (€14.90). Steve is happy to have just Meat and Masala, Hector prefers something more complex. I pointed to both Mutton Subji (€14.20) and Mutton Kumbi (€14.90) and asked which would better suit my requirements: Minimal Sos, ohne Paprika, Scharf. Mein Host advised the Subji, usually waiters suggest the dearer Curry.
The solitary Poppadom looked lonely, how could we share it? Steve asked for another one, not a problem. We were warned that one Dip was Spicy, it was, the Tamarind also. With the embedded Cumin Seeds, this was a tasty way to wake up the palate which has become accustomed to – Hopfen – of late. Steve was impressed.
Two plates of Side Salad were brought to the table, very German, though Rocket was a first. Hector cannot stand Rocket, it looks too much like dandelion leaves. And so there was a quick excavation revealing mostly Lettuce. Foliage, but no Coriander, Ginger or Chillies.
Fisch Pakora
Six large pieces of Fish in Batter were accompanied by more Rocket, in fact the same – Salad and Dips – again. On dissecting, the Batter proved to be thin, so the ratio of Fish to batter was impressive. The Fish was white, tasted watery, and was totally lacking in Seasoning. Fish, that didn’t taste a lot like – Fish. Steve reckoned it was frozen Fish that had not been dried properly before cooking. A new theory for Hector, but one that sounds plausible.
Madras Rasam
Served in a karahi this Shorva, if served as a Main Course, would have been Hector’s Curry Nightmare. I could just imagine bits of Chicken floating in this and perhaps too many being pleased. Anyway, this was Soup, despite having all the appearance of a Masala. On tasting, Steve added Salt, even some of the Dips ended up in there. The required boost had been given.
Very tasty soup – Steve decided – not had lentils for a long time.
The presentation of hot plates preceded the arrival of The Mains. There was ample Rice to share. As is the Berlin way, a fresh, hot, puffy Bhatura also accompanied. This was Steve’s first encounter of this deep fried Bread which certainly works as an accompaniment despite the slight – Sweetness.
Not too heavy – was Steve’s observation.
Mutton Vindaloo
Spot the difference between this and the Soup. Redder and thicker, but too close for comfort. I asked Steve if there was Potato, he only spotted it after I had asked. I always expect Potato in a Vindaloo, Steve’s interpretation of the origins of this Curry is the alternative one. He is in the – Carne de vinha d’alhos – camp which does not include Potato.
Pleasant, mildly spiced – was Steve’s take on this Curry – nowhere near what I would expect in a Vindaloo, a creamy sauce, edible.
A culinary pun or not regarding – alhos/aloo – disappointingly, Vindaloo is not always served – Spicy, especially in mainland Europe.
*
Mutton Subji
The combination of Lamb and Vegetables has become a popular choice for Hector in Mainland Europe, Vindaloo ironically being the fallback. I could see the Vegetables, where was the Meat?
Potatoes, Cauliflower, Onions, Broccoli, Aubergine, Mushroom, Sweetcorn and Peas were present. An impressive list, and such was the quantity, the ratio of solids to Masala was most impressive. Whilst taking stock of the Vegetables I counted eight small pieces of Meat. This was a Vegetable Curry with Meat, I had no objections to this. The Vegetables were cooked as they should be: those requiring – crunch – having it, the remainder – soft. The Flavours impressed despite the lack of Seasoning and Spice. The Dips were way Spicier. The Lamb also impressed, a Dry, Earthy Flavour, wonderful compared with yesterdays disappointment at Dezi Indisches Restaurant Berlin.
Overall, this Curry impressed despite the lack of Spice and Seasoning. There was the potential here for something special.
What appeared to be a mountain of Rice at the start was reduced to a few grains. We both cleared our plates. When Mein Host came to clear the table he did the double take.
I’m so happy – he exclaimed. That’s twice in a week this has been the reaction.
The Bill
€42.90 (£36.05) Despite my strategy, we paid €5.50 for the Still Water. I should have accepted the Sparkling.
The Aftermath
Curry-Heute was introduced. Mein Host promised more Spice and Seasoning next time. He was happy to accept the comments. He has only returned to Potsdam in the last year having worked in Hamburg previously. He may well have been here when India Haus was established.
I would come here again.
Menu extracts
