A later Curry-Heute than has become the norm in recent times, 16.00 was the plan. Being de-trained at Gesundbrunnen, en route to Pankow, meant I arrived at KhanGee (Wollankstraße 118, 13187 Berlin, Deutschland) twenty minutes later. KhanGee is one of two potentially worthy Berlin venues which the Hector has become aware of in the north of the city. Brian, at Bräugier, told me last night of another in the south of the city serving South Indian cuisine. If I like it, he will go. He knows Punjabi Zaiqa has set the standard in Berlin for Hector’s favoured style.
KhanGee has an extensive menu, do they really need all this? A photo on Google Maps is what brought me here. Any Curry House serving this Lamb on-the-bone has to be investigated.
Three young chaps were in situ as I entered. Four diners this Sunday afternoon. I was invited to sit on the opposite side of the large room. Eight tables, four seats each, and a massive space in the middle of the room.
The menu was brought, it took quite a time to get through it. Where was my Curry? Lamb Korma (€15.99) appeared twice, different versions. Interesting. If one is a Desi Korma, the Hector will be back here soonest. In a section, separate from the Lamb Dishes was the Lamm Karahi (€15.99).
I showed the photo to the waiter – Lamm Karahi mit Knochen.
He was unsure, checked in the kitchen and returned with a statement which puzzled.
That’s Wolt.
As his English halted and German took over, I was left none the wiser. Why have this photo if the Curry is not available?
A Plain Naan (€2.99) and a bottle of Fritz-llmo (€2.99) completed the Order.
Scharf – was agreed. There’s little point in ordering anything below – Spicy – in Deutschland.
The wait was appropriate, enough time to convince me that some cooking might actually have occurred.
The waiter brought the food, a bowl of Rice accompanied, I declined it, I had more than enough yesterday. Inclusive Rice, I hadn’t spotted this on the menu, but then how many people would have actually read all of this tome?
*
The Naan, halved was large, thin, peely-wally, and was on the verge of showing blisters when it had been removed from the tawa. It wasn’t particularly appetising, risen and fluffy, this was not. I would manage less than half.
*
*
Lamm Karahi
I was of course worried that what passes for Karahi in Mainstream Curry Houses was coming my way. Thankfully, no big blobs of Onion and Capsicum. Topped with Ginger Strips and a threat of Coriander, this looked just fine.
The thick Masala immediately impressed. The Oil content was at an absolute minimum, only traces on the base of the karahi. This was a Dry Curry, there can be few Curry Houses in Berlin which serve a Masala like this. Tomato-based was my take, though the telltale seeds were not visible. Without decanting, I estimated eight pieces of Meat, some were large and would have to be cut. Plenty of eating here.
The Seasoning stood out, the Spice built slowly. Sliced Red Chillies gave this a boost as and when the bits were consumed. The first piece of Lamb proved to be quite chewy, this Curry was going to take a while to eat. After yesterday’s Desi Lamb, this Lamb was a much drier affair. In time, I would feel it sucking the moisture from the palate. I rarely drink whilst eating Curry, today I had to.
No Whole Spices, it was difficult to identify what the dominant Flavour was. Salty Tomato – was noted. Had I eaten this meal six hours later, I would certainly have wiped the karahi clean and had more of the Naan. Even at 17.00, the appetite did not do this Curry justice.
The Bill
€21.07 (£18.36)
The Aftermath
It was Mahira who took payment. We were already chatting whilst this was underway. I reported the Meat as being – dry. She was concerned that I hadn’t enjoyed it. Not the case. Now for the big questions.
Why no Karahi on-the-bone? Apparently, my three fellow Asian diners had asked the same question. Chef will prepare it, given notice, for five to six people. Then deliver? So you can’t have it here? Surely they could reconsider their management of – the King of Curry. Let us have our bones!
One Korma is Indian, the other Pakitsani. The latter, with Nuts, is creamy, but still didn’t sound like the classic Mainstream Korma. The Indian Korma is Tomato-based, but I was not convinced that this was the authentic Desi Korma. One of them may be.
KhanGee has been in operation for six months. Perhaps they are still finding their way.
2024 Menu extracts
