Located a block to the north-west of Schlenkerla, Bamberg’s finest source of Bier, I became aware of Samrat & Spices – Modern Indian Kitchen & Bar (Obere Sandstrasse 32, 96049 Bamberg Deutschland) last year. It seemed too good to be true, a pukka restaurant serving Indian Food and earning great reviews, in Bamberg! In 2022 it was given the swerve, today, well why not?
Sources, various:
This is my absolute favorite Indian restaurant in Germany and had a great experience.
The ambience and the food was great. The staffs were friendly. !
The menu, the decor, the ambiance will definitely remind you of India if you have alreday (sic) been there or stayed there.
Having been to India and also dined in a few hundred Curry Houses across the planet, the Hector is mystified as to how this venue could achieve such positive ratings.
My Curry was rank.
Arriving just after 14.00 I was greeted and sent to a small table between two larger ones. My then vantage was in full view of an elaborate bar. The menu confirmed my original impression, Samrat is as much about selling booze as food. I had to wade past the cocktails to reach the Curry.
To my left was the inner room with some stunning wall decoration. A large group of Asian diners had this, the rest of us were sat in the entrance room. With Indian staff and Indian customers, all was set up to be … well, we’ll see.
Drinks were sorted first, a 0.75l bottle of Aqua Morelli Frizzante (€6.50).
If Samrat operates as a bar-restaurant, then I could envisage customers having drinks with Starters as nibbles and spend a while here. However, I have read of a chap finishing his food and being asked to give up his table. Being early afternoon, everyone around me was here primarily for food. I was about to witness some very strange creations.
The given descriptions for Lamm Vindaloo (€17.90) and Lamm Bhuna (€17.90) listed standard ingredients, no creamy nonsense. Whether or not – Bhuna – was taken seriously is always a good meter for a first visit to any Curry House. All main courses are served with Salad and Rice. All Bread to be paid for.
The young chap who appeared to be the head waiter brought his pad and took the Order. I enquired as to Spice Level:
Normal – was the somewhat abrupt reply.
So, no alternatives then?
Having taken my photo of the pretty blue bottle, I settled down for the wait. Wait? There was none. My Curry felt as if it had arrived in a puff of smoke. Another young chap had brought the food, oh, that’s how we’re serving it then?
The Salad, more German in style, was deceptive. Beneath the adornments lay a mass of Lettuce, hardly inspiring. With the Rice to one side of the plate, it felt logical to rearrange it. As ever in Europe, there was more Rice than a Hector would manage.
Lamm Bhuna
A Creamy Masala, why? At least it had a decent level of viscosity, but this was hardly – Bhuna Dry. Ginger Strips and Coriander formed part of the elaborate Toppings, these would be mixed through on decanting. The Meat count reached double figures, there was certainly enough.
The Seasoning registered first then immediately dissipated. In its place was an alien Flavour, not from any Spice listed on the menu, nothing known to the Hector. There was a slight Tang, but no sign of Pickle. The Taste was somewhere between Sour and Bitter, potentially horrible. What on Earth had Chef added to this creation? Vinegar seemed to be a possibility. Allowing myself the benefit of moving forward an hour, the – afterglow – suggested Cabbage. Vinegar and Cabbage, who would ever combine these?
I tried some of the remaining Masala on its own, the unpleasantness was less apparent, but eating this Curry was certainly going to be a chore.
As unfortunately has to be accepted in the world of Mainstream Curry, the Tender Meat gave back no Spice. Today this might have been a blessing. The – normal – Spice Level was maybe below – medium. The challenge in this Curry was not the heat but overcoming the fear of up-chuck.
The Seasoning returned, other Flavours did not emerge. Garlic, Coriander and Cumin were listed in the given description, plus Garam Masala which of course could be Chef’s creation. What Indian Chef passed this Curry for muster? I was determined to make enquiries.
Meanwhile, on my right, a young lady had ordered Lamm Seekh Kebab (€17.90). The solitary Seekh Kebab was large, served in pieces and sat beside the most complex array of Ballast ever seen. How else could they justify this price? To my left, another customer had a plate with flat patties and again Ballast, hideous.
I stuck my head into the large room to see the décor, impressive, but taking a photo would have been intrusive. The waiter who had taken my Order presented the Bill at the bar.
The Bill
€24.40 (£21.37)
The Aftermath
I handed over the Calling Card and introduced Curry-Heute.
Your Curry was totally different from anything I’ve ever eaten.
This was the lead line to the hoped for discussion.
Sorry, no English.
Abruptness understood.
2023 Menu extracts
