Day #3 in Berlin, and the third visit to Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland). To say that Hector has found the Curry House that has been dreamt of in this city, could be an understatement. Competent Curry is of course available, then there are the imposters. Punjabi Zaiqa serves Desi Cuisine, the Curry eaten at home. Berlin needs a Punjabi Zaiqa.
Today I had the pleasure of Dr. Stan’s company, Hector Naypals no more. We arrived at 17.30. Once more in darkness, the place was empty bar Kaka, Mein Host the Chef, Adnan, the Tandoori Chef, plus A. N. Other. I took my usual seat and made Dr. Stan aware of the system in operation here.
I recommended the Lamm Korma (€12.90) which I had yesterday. However, I did make Dr. Stan aware of Aloo Keema (€9.90) plus my choice for today – Aloo Ghost (€11.90). Having enjoyed the Spicy Lamb Korma at Glasgow’s Karahi Palace on our last outing together, he trusted my judgement that the Lamm Korma at Punjabi Zaiqa would be a Desi Korma.
I took a litre bottle of Sparkling Water from the fridge and went up to place my Order. Ohne Brot, mit Reis – today I made it clear, Rice only. There was no point in wasting more Bread, and Rice for that matter.
The Bill
€18.90 (£16.56) I know not from where this total came, but in previous days I felt I wasn’t paying enough, swings and roundabouts.
Dr. Stan placed his Order, and so we waited. Other sit-in customers arrived, including one mature, indigenous German, the rest were commensurate with the origins of the fayre. No magic coaster today, Adnan called us up when the food was ready. He had a tray set for each of us.
The quantity of Rice was the usual Euro Mountain. I took half, all I could manage. Dr. Stan had avoided Bread and Rice which I had been served yesterday. He managed more than three quarters. Perhaps, I misjudge the Rice capacity of my fellow man?
Aloo Ghost
I was prepared for Shorva, that the Masala was in the classic, blended style was for me, a bonus. The Oil was separating, such a familiar sight, but only with Desi Curry, not the Mainstream. This Masala was markedly different from the Tomato-based I had been served on my previous visits. Too much greenery – remarked a fellow diner from Paisley on a social medium. One cannot have too much foliage – was the reply. (I have removed one social medium as a means of contact in the last week, stopped seeing the point.) With the Punjab Supermarket next door, Punjabi Zaiqa should have no difficulty in sourcing abundant fresh Coriander.
The karahi contained five of the largest pieces of Potato I have ever been served in a Curry. As I cut into them, so I could see a three millimetre zone of absorption, Potatoes take in Flavour in the way that Chicken doesn’t. And despite the obvious volume of accompanying Bones, I could still see the mass of Meat to be tackled.
The Spice Level was the highest of the three Dishes ordered this week, but still far from the extreme. The jury was out on the Seasoning to begin with. I later concluded that the Potatoes were the least Seasoned part of the Curry. Despite the absorption, the sheer size of the pieces meant the interiors were – just Potato.
From somewhere, there was a Ginger blast, yet no Strips today. Chef clearly knew what he was about. The Overall Flavour was markedly different from yesterday’s Korma, still a familiar – Desi – today I found no Whole Spices. Curry with a distinctive and correct Flavour, not the oft mentioned – Euro Taste – which crops up all over Mainland Europe, and Deutschland in particular.
How the Lamb at Punjabi Zaiqa attains such a pronounced level of – Lambiness, must be down to Chef. Cooking it on-the-bone may well be part of the explanation. Whilst Dr. Stan employed both knife and fork, Hector was straight in with the fingers. Savour the moment, a Curry to enjoy, I knew I would finish all on my plate. The pile of debris was markedly less than yesterday, but then, Potatoes have no bones.
Lamm Korma
It’s OK – was as good as I got from Dr. Stan until he was finished.
Without the Naan, his task was easier by far. How he was finished before me still puzzles, knife and fork v fingers?
The Masala had a greater degree of Oil separation compared to mine yesterday, however, the Tomato base remained evident. On another trip, I would probably have ordered this again, The Curry-Heute Test. I now recognise the Lamm Korma as being the most intensively flavoured of the three Dishes sampled this week.
It was certainly spiced – began Dr. Stan – and well seasoned. Authentic Curry, not as rich as Karahi Palace. Good, I’ll come back and try the Keema and the Karahi.
Rough around the edges – is the phrase that came to mind on Monday’s visit. We discussed the possibility that due to the availability of all Spices in the UK, we may be spoiled. What we now consider – Desi – may well be different than that served in Pakistan. Perhaps the Curry at Punjabi Zaiqa is even more – Desi? I shall see if Curryspondent Ahmed (Islamabad) has anything to offer here?
Three visits to Punjabi Zaiqa, a different Curry each time. Three visits to Chutnify, the same South Indian Curry each time. Punjabi Zaiqa have more Dishes to try, and if Adnan’s plans bear fruit, a few more to come in the near future. Thomas-Opera will be coming here soonest, once I send him links to these reviews. Hopefully he can keep us all informed as to the progress made here.
The Aftermath
Using my ever-evaporating Deutsch, I informed Kaka that I will not be back in Berlin until April (unless I see flights at irresistible prices). Until next year. In the interim, hopefully those who come across Curry-Heute will take note of this outlet for authentic Curry.