Bamberg is for Bier yet the number of Bamberg Curry Houses continues to rise. Bamberg may not match the plethora of Curry Houses found in nearby Erlangen but is catching up.
Once upon a time there was only Swarg, in the heart of the city, the newcomers tend to have spread themselves out across various neighbourhoods. Himalayan Indian Food (Pödeldorfer Str. 39, 96052 Bamberg Deutschland) is one of three across the railway where tourists tend not to cluster.
Having enjoyed an outrageously wonderful Lamm Desi Korma in Berlin earlier in the week, it was time for Hector to put on his other Curry reviewer hat. Himalayan Indian Food is back in the land of Euro-Curry, the phenomenon of serving Curry the Chef thinks the locals can manage, no Desi/Apna here.
Arriving at 13.45 around ten people were making their way out. Presumably they had enjoyed the Mittags Buffet (€10.90) which is great value. Alas, the Curry here was Chicken/Vegetable, not what the Hector sought. The Pakora did look impressive, not the flat stuff which prevails in these Lands.
The charming Hostess directed me to a table in a recess sitting opposite another solo diner who was nearly finished. Having established I was not having Buffet, the extensive menu was provided. A half litre glass of Sprudel (€2.70) was ordered. Sparkling Water is cheaper than Bier, not something to assume in this part of the World.
Duck is often a feature of German Curry Houses, almost tempting. Had I spotted that Fish Vindaloo (€14.90) was served in a South Indian Masala I would have gone for this, too late. The usual Hector Mainstream fallback – Mutton Vindaloo (€14.50) would be a reality test, served with Basmati-Reis oder Naan/Roti. For Hector, it had to be Rice.
Shall I translate something for you? – asked the Hostess.
I assured her there was no need, the language of Curry is universal.
With the Order placed I took in my surroundings. A few other diners remained in the main seating area. With the 14.30 end of shift looming, I was the last a la carte customer. The Buffet accommodated the rest.
Inclusive Rice, in a Euro-Curry House, the karahi was brimming with Basmati. I took a plateful, the rest was discarded, wasted.
Mutton Vindaloo
Behold the Soupy Curry. Strips of Onion and Syboes floated on top of the thin, yellow Masala. One piece of Lamb broke through the surface. The absurdity of the moment was duly noted, this was the style of Curry which the Hector avoids at all costs. Add to this the prior acceptance that this interpretation of – Vindaloo – would feature Coconut. No Potato in a Vindaloo?
The Meat count reached double figures as I decanted, two tiddlers. Now for the Sauce. Having smothered the Mutton I was still left with a bowl of – Soup. The leftover Rice would not be touched, if I didn’t have more Sauce then it would look as if I had hardly touched my meal.
Creamy with a kick – was the first tasting note. The Coconut had not overwhelmed. Thankfully, this Curry was not sweet. The lack of complexity was apparent, not the usual array of Spices. However, as I ate on so a level of respect would develop.
The Mutton was soft but still required a degree of chewing. As anticipated, the Meat was not giving back Spice, how long had it and the Masala been in each other’s company?
Peppery, a wee kick, far from being – Vindaloo – strength if one accepts this as a level of measure. The Hector was missing his Aloo. Biting into a Green Cardamom, there was a micro explosion on the palate. A new Flavour therefore, a more complex Curry than first thought. A piece of Root Ginger was encountered, another sensation, the Hector was becoming impressed. Then there was the Seasoning, this was pronounced, the big box ticked.
I was offered more Rice!
As the Masala separated slightly on the plate, so there was a watery residue. I was missing my Oil slick. I spooned more Masala on to the plate, must use it up. I was actually enjoying this, a significant change from my preferred style. This was a well Seasoned Curry, and with the Flavours duly released, crucial to enjoyment.
Creamy, not too Spicy, Marg would have loved this Curry. How she would have managed the Masala with her customary Chapatti is another issue. This Curry required Rice, mountains of Rice.
Was that OK? – I was asked at the conclusion.
Removing the Euro-Curry filter, then, yes, it was – OK.
The Bill
€18.00 (£15.77)
The Aftermath
Being a few minutes after 14.30, the Hostess was free to chat. I mentioned my perception that Seasoning is as important as Spice. She totally agreed, and why not. Her husband is from India and that is his current locus. I mentioned the increasing number of Curry Houses in Bamberg, and the catching up with Erlangen. In acknowledging this she said that some are serving Indian and Italian cuisine. Bella Tandoori has been previously reviewed. Her husband visits Curry House in Erlangen, which has been reviewed oft. There is served Desi Curry which often is the Saltiest Curry served anywhere.
Back to Curry at Himalayan, it was pointed out to me that the locals like to dip their Bread in the Soupy Sauce. This is something I had never considered. I have been given many a shake of the head at home when considering Rice with a Dry Curry. Dry, north Indian/Punjabi Curry requires Bread, Soupy demands Rice.
Curry for the locals, if this is what they want, then so be it.
2023 Menu
