The final afternoon of this short break in München featured a 13.00 rendezvous at Dessi Tadka (Hofmannstraße 43, 81379 München, Deutschland). Dessi Tadka is now considered to be the finest source of Curry, discovered to date, in all of Bayern. The pedigree is explained – here.
Marg and Hector arrived at Aidenbachstraße U Bahnhof in good time. Every table at the front and along the corridor seating area of Dessi Tadka was occupied. The waiter/manager, who had served us on Monday, guided us through to the rear of the restaurant. I believe I heard him say – your friends are there.
Alas, – friends – was actually singular, behold, Herr Madhu Battra, Mein Host, reportedly in India just a few days ago. He was in a group, having a business meeting, as became evident. This was interrupted, warm greetings and hugs.
Adjacent to this activity, tables had been combined to accommodate a large group. This left the central table which fortunately would accommodate five. This meant that all but two rear corridor tables in Dessi Tadka were now occupied, at lunchtime. Maybe the Mittagskarte is that good, we would be dining a la carte, let Chef Pintu work his magic.
Having taken our seats, the waiter/manager directed us to the sofa, the large group had just paid up and were drifting out. The furniture was restored to its original layout, surfaces wiped, a spacious corner booth made available.
Clive and Maggie arrived punctually, they thought Steve was in front of them. We studied the menu. On Monday, I checked the menu to verify that prices had not increased since November, they hadn’t. What I hadn’t picked up was a completely new layout, prices maintained.
The Desi section is highlighted. Home-style Fish Curry with Bone (€19.90) suggests an alternative to the Fish Chettinad (€19.90) enjoyed by all on Monday. A repeat of the outstanding Fisch Chettinad was a possibility. If so, the waiter/manager was keen to establish this and let Chef get started. The four present were intent on trying something else.
Where was Steve? Steve has a history of turning up for Curry after advising that he wouldn’t. At 13.10, a text, Steve was at the wrong Dessi Tadka. Having consulted a popular search engine, instead of a well known and reliable Curry Blog, he ended up at Bodenseestraße to the north west of the city, a mere 9km away. There the menu was reportedly identical, but Chef Pintu is here. The eternal issue of dining in even a small chain – who cooks the food, and where?
Today, Marg was looking for something other than Curry. Chicken Hakka Noodles (€15.00) would suffice. Maggie and Hector were both going – Desi. Lamb Curry on-the-bone, where else in München, Bayern even, can one source this? Home-style Mutton Curry with Bone (€19.90) for two. On Monday, waiter/manager had recommended Charsi Tiger Chicken (€16.00), Clive was up for this. Charsi – the translation always puzzles.
With accompanying Basmati, there was no need for Bread. Drinks were sorted. Clive and Maggie would eventually have three glasses of Mango Lassi (€4.00) between them, whilst Marg and Hector shared a 0.75l bottle of Sparkling Water (€7.50).
13.30 on the last day of a trip, how was Hector’s appetite? Especially having finished, with the help of my five fellow diners, last night’s huge Augustiner – Bratenfandl. The answer – unknown.
The food arrived, the customary large bowl of Rice to share.
With Marg having Noodles, only three of us sharing, maybe they had reined in the portion. We would manage all but a few grains.
Chicken Hakka Noodles
Chicken Hakka Noodles, aka, Desi Chow Mein, is a stir-fry, most certainly not a Curry. The Noodles were shrouded in the sauce as in any decent Pasta dish. Soya and Vinegar are key ingredients of the sauce. Marg:
… decided to have chicken, egg and noodles for a change. It was a full bowl with a range of spices mixed in with red and green peppers with some onion and egg. Chicken pieces were small and thin, but had some spice on the outside. A filling dish and enjoyed having noodles.
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Home-style Mutton Curry with Bone
I believe this must have been the base for Hector’s Lamb Chettinad enjoyed here in November. Then, Chef Pintu must have been put on the spot transforming his on-the-bone Curry into a Chettinad. Today therefore it was a matter of having it how it was meant to be.
The thin, blended Masala was approaching – Shorva. A reddish-brown Masala with an Oily sheen, this was Classic Curry. Eight large pieces of Mutton, mostly on-the-bone, were arranged on a manageable quantity of Rice. A Sucky Bone confirmed the cut of the Meat, leg, plus some ribs would be encountered also. A piece of Cinnamon Bark was set aside, the Desi efficacy now confirmed.
Licking the spoon revealed a sharp level of Spiciness, enough, Maggie made no negative comment. Indeed, this Curry was unquestionably to her liking.
For Hector, the Seasoning was just a tad below the idyll, again not a negative comment. Flavour-wise, there was a lot happening here. A complex Masala, this took me way back in time.
Unusually, I had to employ a knife to separate some pieces of Meat from the bone. Mutton, by definition, beautifully cooked, Tender to Soft in Texture. Some pieces definitely giving back the Spice in addition to their inherent – Meatiness. This is where Hector’s favoured Curry Houses stand apart from the Mainstream.
There was no shortage of food on the plate, a moment of relief when it was realised that even every grain of Rice sat before me, would be managed.
This was not the South Indian Curry as Chef Pintu had cooked for years at Indian Mango. Far from the Hybrid he was tasked with creating in November, this was something quite different, potent, and certainly to be recommended.
Charsi Tiger Chicken
Lollipops – was the only clue given on Monday as to what this Dish could be. The presentation took us by surprise. What might have been Chicken Drumsticks with foil at the end were encrusted in what was either Batter or Breadcrumbs. Close up, Breadcrumbs looked more likely, the added Spices stood out. This was a departure from the norm.
To eat this with Rice would surely be a challenge.
A few minutes after everything else was placed on the table, a pot of Masala turned up. Now, in theory, here was something approaching a – Curry. Clive:
Some sort of breadcrumb coating, very spicy without being hot, a lot of flavour. I would have preferred it off-the-bone. Four decent sized drumsticks, a good quantity.
Herr Battra checked on our progress. As is his custom dating back to Indian Mango, he gestured to offer a – short – to finish. The Mangoschnaps has been enjoyed many an evening, but this way too early. The Mango Creme Dessert was the appreciated compromise.
With Coconut and a single Pomegranate Seed, a fine amuse-bouche on which to end.
The Bill
€88.30 (£73.88)
The Aftermath
There had to be the ritual photo. Three of our Company had not seen Madhu for some years. And Steve missed out, again.
A return in November, ceteris paribus, was promised. Now to work on Dr. Stan who left München mid morning, by train.