Hector’s fifth Curry in seven days, the Curry-Hound has to eat. The reality is that apart from further exploration and of course maintaining the coverage of my two favourite venues in Deutschland, there is the desire to avoid German cooking. Back in the noughties I started to find it monotonous, better avoided. Curry, albeit occasionally terrible, went down more easily.
There was time for a seven bell lunch before heading to the airport. It was about time the Home Made Mutton Curry with Bone (€14.90) served at Indian Mango (Zweibrückenstraße 15, 80331, München, Deutschland) was appraised.
Despite arriving bang on the 11.30 opening time, Hector was not the first customer, two Indian diners were already in situ. I took the same table as yesterday at the rear of the restaurant, so that my luggage would not form an obstruction. Rakesh, the current owner, greeted. I introduced myself once more, just in case.
On placing my Order, Rakesh went to check in the kitchen, alas, no – Lamb on-the-bone – was available today. The Fish (€14.00) equivalent was the fallback. I had to raise the matter of yesterday’s Lamm Chettinad being markedly different, i.e. closer to a Bhuna, than served here previously. Rakesh was genuinely surprised. Maybe the days of the wondrous Chettinad at Indian Mango have not gone.
On asking for Wasser mit Gaz, today I was given the 0.5l bottle (€3.90).
Fish on-the-bone, eight years have passed since Mr. Jolly, the founder of Indian Mango, philosopher, musician and more, served me – Spezial Fisch, as a change from Chettinad. That was in April 2015, today also marks the eighth anniversary of Mr. Jolly presenting his book. Will our paths ever cross again?
Rakesh brought the food and started to serve the Rice. I had to interrupt else the ritual photos would not have been possible. The Euro quantity of Basmati reached a new level of absurdity, here was enough for three. Being so early, the appetite was already limited, mass wastage ensued.
Home-Made Fish Curry with bone
The heart sank momentarily, not another Creamy Masala? I convinced myself that the creaminess had been reined in somewhat. Six BIG pieces of Fish sat therein, how I wished it was three hours later. Coriander leaves and stems topped the lot.
A split Green Cardamom was the first thing I bit onto, not the best of starts, but Whole Spice is always a positive. The Spice Level was significant. Finely chopped Green Chillies were encountered in the mix, these and the Coriander stems added to the traditional – grittiness – of the Masala. The Seasoning varied. The, as ever unidentified, white Fish gave off the hoped for powerful Flavour of Fishiness, but no sense of ever having been in the sea. Fresh-water Fish? The Masala carried the load here, sufficient to declare this as a worthy Fish Curry. There were no bones.
Sir, how is your food? – asked Rakesh between serving the arriving customers.
Too much – would have been the obvious answer, but let’s not spoil it for those dining at a more sensible time.
There was no apparent – smokiness – emanating from the Masala, yet the distinctive, and always satisfying, South Indian Flavours were there. The Texture of the Fish was spot on, no rubbery nonsense here. Integrity was maintained, until each of the six pieces was broken up into four or more pieces. Fish, being much easier to chew and digest than red Meat proved to be the ideal solid in this Curry today. Consequently, I might have surprised myself by doing the Curry justice.
Defeat was accepted. What was the Hector doing having a la carte this early? There was a ‘plane to catch, and the lively Icelandic volcano has yet to erupt.
The Bill
€17.90 (£15.64)
The Aftermath
With the place filling up rapidly, Rakesh was far too busy to engage further.
Until next year, hopefully.