Prenzlauer Berg in daylight, quite a Bohemian atmosphere. A beautiful voice, accompanied by a sympathetic guitar and saxophone, wafted along the avenues. It was Bier which first brought Hector to Prenzlauer Berg, now it’s Curry! Chutnify (Sredzkistraße 43, 10435 Berlin Deutschland) is becoming Hector’s go-to venue for Curry in Berlin.
I made an online booking for 15.00, this is recommended regardless of time of day. Marg and Hector were punctual. Indoors, Chutnify seats twenty seven in the inner room, with a further six near the entrance. The benches and tables outside must become a less attractive prospect as winter approaches.
In addition to the Telangana Lamb (€19.00) which comes with Basmati, Hector was having Malabar Parotta (€3.00). In Curry-Heute, this Paratha is the Holy Grail of Bread.
On Visit #1 in April, Marg chose the Allepey Fish Curry (€17.50), this time Chicken Chettinad (€15.00). A 750ml bottle of Sparkling Water (€6.00) completed the Order.
Two members of staff were front of house. It was the lady who took the Order at 15.15. The wait did feel unnecessary, there was also a sense of being left to one’s own devices. OK, we all know what to do with a QR code these days. We watched as mostly Thali and Dosa were served to the other diners, one day.
It was 15.30 when the food arrived.
Two bowls of Basmati, Hector took a manageable portion, Marg seemed to just scrape off the surface, she too knows her limits.
One bowl would not have been enough – she declared.
The Malabar Parrota was served scrunched in a tiny pot. My previous experiences of this beautiful Bread have left me wondering – why so small? It was only as I removed the White Paratha from the pot that I realised we had two! Joy of joys, abundant Malabar Parrota!
The near stringiness was present, the softest of Bread, flaky, Buttery, this was worth the admission money. Actually, two for €3.00, the best value encountered to date. There was one problem, a major one – they were cold.
Telangana Lamb
Lamb Curry – was the moniker used by the waitress as she presented Hector’s South Indian delight. Two dried Red Chillies floated in the Shorva-esque Masala. This is Hector’s sign of efficacy. I counted six large pieces of Meat and two pieces of Potato, Diversity. Each piece of Lamb would be halved and then some. I had judged the quantity of Rice on my plate to match the Curry portion. As ever when having Curry and Rice, I retained some of the Masala in the bowl for later, and for dipping the wonderful Parotta.
The Flavours were intense, the Spices hit the palate with ferocity. The great South Indian Smokiness, Clove too, glorious, and of course, the Seasoning was right there. The Meat had been infused, it was definitely in the – giving – category, loads of Flavour here, and well Tender Lamb.
I have not had a better Curry in Berlin, however, the problem posted in Visit #1 remained, the food was not hot enough. Cold plates had been brought to the table as the Order was taken.
The waitress came to ask the customary question:
Your Curry is wonderful – I told her – but your food is not served hot enough. We had to make it clear that it was – temperature – not Spice Level.
On seeing the remaining Masala, the bowl was taken back to the kitchen.
There was a now a different problem. I had nothing to dip my Bread in. Having applied minimal Masala to the Rice, I had but the Lamb and close to Plain Rice left to eat. Had I eaten the Meat, then I’d only have Rice, and eventually Rice and Sauce. I stopped eating, which meant all before me cooled further. When the bowl was returned it was hot to touch, the contents were as the Hector seeks his food.
What happens when one adds hot food to cold food? I had a few moments of bliss. Biting into a Green Cardamom put an end to that. Not a criticism, Whole Spice served in a European Curry House, not a common occurrence, something to be encouraged.
A plateful of Flavour – was my final note – Excellent Curry, eventually.
Chicken Chettinad
I was keen to compare this with the above, after all, the Telanga is basically what I have encountered as Chettinad at other venues. Curry Leaves were aplenty in the Shorva. Mustard/Onion Seeds were in the Masala also. I remembered to take a second photo of Marg’s Curry today as she was having Rice. I did forget to have my usual Soupçon. A pity it’s only available in Chicken, this Curry almost enticed.
I commented upon how little Rice Marg had taken. Usually, a Chapatti is her accompaniment, but not when Curry is this – Soupy, and the Rice is inclusive. Marg too had consciously taken a quantity of Rice to match the volume of Masala. There is an optimum ratio of Rice to Masala, else one can end up with a swamp on the plate. Alternatively, and as was the case this afternoon, there wasn’t enough Masala to moisten the given Rice. Who wants to be left Plain Basmati?
I asked Marg if she was getting – smokiness – from her Curry. Earthy – was as far as she would go.
A very tasty, earthy sauce, with plenty of spice and flavour. A good kick, and enough Chicken to make it a filling meal, with the extra bread making a good dip for the sauce. I enjoyed the meal. Too much Rice for one person.
Hector is due back in Berlin sooner than one might believe. The Dosa will have to be tried, how hot can they serve it? The Thali I think I’ll pass on pro tem, not all the elements would be hot anyway, too much of a challenge?
I’ll be having the same again, but hopefully with everything hotter than everything else.
The Bill
€43.00 (£37.64) After Curry in Polska, this hurt.
The Aftermath
By 16.00 the place had all but emptied. Reader take note. This gave the opperchancity to secure more photos.
A chap sitting at the lower window table acknowledged me as we departed. Mein Host?