Hector has been aware of the existence of Ginti Indisches Restaurant (Händelstraße 33, 50674 Köln, Deutschland) since 2014 when Ganesha across the street was visited. The Curry at Ganesha impressed hence the three visits in the same year, but what use would this Curry Blog be if Hector went to the same Restaurant every week?
Ginti is part of the Cluster of Curry Houses around Rudolfplatz-Friesenplatz, there is plenty of choice and the standard appears to be improving. The somewhat disappointing Kamasutra no longer stands out when searching for Curry in Köln as it did seven years ago when this Blog was conceived. Ginti Indisches Restaurant has received great reviews in other sources, Google Maps even suggest that Reservations are necessary. They also describe a few Indian Restaurants as being sources of Late Night Curry, not true. Köln has not gone down the route of Curry after the pub closes. Having said that, most UK Curry Houses are now closed by then also.
Hector and Dr. Stan entered Ginti around 12.30, we were greeted by a Chap at the Bar who offered us a table for two in the middle enclave. Wishing to see more of the premises, Hector led Dr. Stan through to the rear where some tables for two were set up along the window to the courtyard. The Lunchtime Menu was instantly dismissed, no – Half-Curry – for us, we desired – The Full Bhuna.
The Main Menu impressed, rather than endless pages showing Curry Tweaks, there was a grid system for choice of Meat with descriptions of the Standard Dishes below. The Lamm Bhuna (€13.50) would hopefully have the expected – Thick Masala – a Curry that should be remote from the Shorva that has been served to me this week already. As ever, I asked for the Paprika to be withheld, this was not a problem. Scharf – was asked for.
There may be something subliminal about Lamb with Spinach in Köln Curry Houses, Dr. Stan ordered Lamm Saag ( €13.50). Rice would be inclusive with both Main Meals. Dr. Stan asked for a Large Orangesaft (€5.00) whilst Hector stuck to the usual Sparkling Water (€6.00). Once again in Köln, Bier is probably cheaper than Water.
The Waiters were rotating, a new Chap brought Poppadoms and Dips, another spotted we had no side-plates. The Red Chilli Sauce was as expected, the Brown Sauce, not Tamarind, took us by surprise, a – Big Kick! The embedded Cumin Seeds in the Poppadoms make such a difference, far tastier. Being Complimentary, they tasted better still.
We had time to take in our surroundings. There are seats at the door with a side area to the right as one enters. Another seating area is opposite the Bar, we were sat in the largest open area at the rear, four other tables were occupied. There was a sense that this venue was a cut above many of the Köln Curry Houses I have visited. There was nothing pretentious, and as we were about to discover, the Service was Excellent.
When the Curry was placed on each of the respective candlelit stands, I could not help but smile. Dr. Stan had walked into the – Euro Saag/Palak Trap – of Creamy Curry. Having had this for the last two days, I was hardly sympathetic, but what was the covering sprinkled on top? Different. My own choice, the Lamm Bhuna also had this Dry Covering accompanying the Fresh Coriander, Onions I believe. Interesting. The Masala looked to be worthy of a Hector, this was not the usual Blended Masala, something Special may have been discovered.
A small platter of Basmati was set down for us to share. This was evenly split, we had enough Rice, no wastage here as happens too often in Europe. The plates were Hot, something too many venues overlook. A Waiter offered us more Rice, this was declined.
The photographic ritual was complete, almost. The Waiter offered to take a photo of us together, why not? The more one’s food is photographed, the better it tastes – I tell my long suffering Fellow Diners.
Lamm Saag
Once Dr, Stan decanted the Toppings, a Thick Creamy Masala was revealed. Tomatoes were present too, this was visibly better than what I had been given over the last two days at other venues.
It was Creamy, which you had warned me about – said Dr. Stan.
It took a long time for the Spice to come through, pleasant, though maybe I’ll have it Medium-Hot next time.
This was Dr. Stan stating he considered Ginti worthy of another visit.
We were offered more Rice, this was declined.
Lamm Bhuna
Even with the same Onion and Coriander Toppings, the Lamm Bhuna’s overall appearance was markedly different. As I spooned the Masala and Meat I could see that this Masala had a similar – Gritty – appearance to my Favourite Deutsche Curry Haus – Indian Mango (München). This had Tomato mixed through also, not just Meat and Masala, Excellent. The remnants show a Thick and Gloopy Masala, no excessive Oil here either. This looked Wonderful, would it have – Taste?
Seven Large Pieces of Lamb were counted, each would be halved. The Meat was Tender without being too Soft. Cumin was the first Flavour to emerge. I glanced at the Rice to confirm that this had come from the Bhuna, it had. The Seasoning was there, more Flavours hit the palate, this was a new – Taste Experience – a subtle blend of Herbs and Spice, then I realised it was perhaps too subtle. I had asked for Scharf, this was way below – Medium, indeed it was hitting the bottom of the Spice Scale. Still, it was full of Flavour which may well be more important. By the time we had declined the third offer of more Rice I was on to the Remnants. In spite of the Hot Plate and the Candlelit Stand, the Curry was rapidly approaching – Tepid. The Food had not been served warm enough, a feature with which Dr. Stan also concurred.
I began to speculate, what the Bhuna would be like with Fisch instead? I checked my photos, indeed Fish is on the Menu Grid. Why had I not spotted this? This Gritty Masala deserves to be tried with Fish. I too had resolved to return to Ginti, Fisch Bhuna may well be Spectacular.
The Bill
€38.00 (£33.33) €11.00 for two Soft Drinks is nonsense. The Complimentary Mango Lassi (below) made this more bearable.
The Aftermath
The Calling Card was given to the Waiter who had dealt with us most. On being shown the Curry-Heute Website he immediately summoned the Chap who was behind me, jacket on, ready to step out. I was given a card – Ajay Gawdi – (Mein Host) I believe it was he to whom I was now speaking.
The Curry-Heute story was outlined once more, the number of countries visited, the even larger number of Curry Houses. Ajay was intrigued by the size of the Naan Bread on the Homepage (Omar’s Balti House, Bradford). Having declined Indian Tea, then Coffee, Mango Lassi was finally accepted. This was truly Rich and Creamy, among the best ever sampled. Thank you.
The jacket was removed, another photo for the collection. We shall most certainly return to Ginti Indisches Restauarant next year. Although our meals today were not Perfect, we had both found enough to intrigue. With a few Hector Tweaks the Curry here could be Outstanding.
The Chaps went up to examine the Buffet, they were sold. Drinks were sorted, Orangensaft (€4.90) for Dr. Stan, Steve and I both had 750ml Bottles of Sparkling Water (€5.90). Once the Drinks arrived The Chaps were up, my Opperchancity to be Paparazzo. Whilst their plates were being filled I showed my review of 
A Daal Makhani with Aloo was very much appreciated, I have never seen Potato served in this manner. A Mixed Vegetable Curry had Broccoli and Cauliflower.
It may be a Buffet, however, the etiquette appears to be – One visit only. 
The first glimpse saddened my eyes, another Lamm Sagwala? Maybe not. Indeed, this was another Creamy Curry, but then was it? I had to take care of the Rice, way more than one person would ever eat, a common observation across Europe. Having decanted enough Meat to start me off, I could only see the Thin Milky Shorva residue at the bottom of the Karahi. Where was the Masala? There was nothing identifiable as an Onion base, I had to question if I would actually classify what I had as – Curry.
I had asked for – Scharf – this Dish certainly had a – Kick – but was Under-seasoned. I counted ten pieces of Lamb many of which I had to halve. The Meat was on the Chewy side, this would take some time to eat. The somewhat Large Ginger Strips gave a – Crunch – and confirmed that the Hector Taste-buds were still operating. This was a classic example of Spice and no Flavour. Where was the Methi Blast? The Dish was decidedly Herb Rich, but what was the green stuff? Hector may well be wrong but suspects this was Spinach not Methi; the Tart Flavour from Fenugreek was not there. 
The Masala was suitably Thick and Rich in appearance. There was more Cream than this Dish would appear with, even on the Continent. 
There was plenty of it, a too Wet and too Creamy Mass. Rice was the correct accompaniment for this Curry, at least it soaked up the excess moisture. The Spice Level impressed, sadly the Curry was Under-seasoned and so the hoped for full on Herb Flavours did not come across. The Keema Saag was – Pleasant – but there was nothing to become excited about.
The Bill
Whilst making my notes, the LG pinged with a notification of a comment on Tuesday’s Curry at 
The Haddock is amazing – I remarked.
On previous visits it has always been either/or. Both are wonderful, to experience both simultaneously was even more Special: Shkoor, you spoil us as always. 
Five more Hot Plates were brought then the two Karahi arrived, the Boneless Goshat Karahi and the on-the-bone Namkeen Karahi. A kilo of each was ordered, both Karahi had way more. A couple of large, thin Chapattis accompanied, Shafiq brought more as they became ready. 
The Namkeen Karahi was in front of Jim and Hector, this is what we started with. The Three hardly made a dent in the Goshat Karahi, we were already in trouble. 
The Karahi were exchanged, time for the more familiar Goshat Karahi. Still Excellent, however, once one had tasted the Namkeen, this was the lesser of the two. It was also Boneless which confirms yet again the importance of cooking Lamb on-the-bone. 
My eyes were bigger than my belly – Alan.
I’ll be back soon, maybe for a solo visit to enjoy their pre-cooked creations. There’s a Big Number of visits looming. Those wishing to attend this Landmark Curry early next year, let me know.
One day Hector and Mother will sit down together to savour Kofta Anda. Today is not that day. Having promised Mother – something different – we arrived at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) after our Lidl Shop. This was Mother’s first visit here, there was no Kofta Anda.
Two portions of Aloo Gosht, one Rice and one Chapatti – were ordered. The price is only ever established at the time of paying. 
Sheerin Palace
This is lovely – announced Mother from the off. She had said she was hungry and was about to prove it. 
I decanted the Tender Lamb and covered the Rice leaving some of the accompanying Shorva in the bowl. Today I would dip the Chapatti into the Shorva rather than let it all become totally absorbed by the Rice. There was enough Shorva to moisten the Rice and fulfil my objective. Today I would be able to differentiate between the Flavour from the worthy Biryani and the Curry. A subsequent Diner ordered a plate of straight Chicken Biryani and was happy to sit with this. Cinnamon Bark and Black Peppercorns featured in the Shorva, simple, effective.
The Lamb reached double figures with a Sucky Bone and a Knuckle being the principal bone components. The two large pieces of Potato each could be cut as and when to provide Diversity. 
The Peshwari Naan was a Sensible Size. Stuffed with a layer of – something orange, I declined a piece when Euan offered. 
The Peas Pilau was much more than Peas and Rice, it had a Flavour of its own. The Meat and Masala was arranged on top of the Rice. I was pleased to find the Curry was Hot, as was the Rice. The Sucky Bone was a standout, this Curry had potential. The Thick Masala had Methi mixed through, exactly as I like it. There was no point counting the Tender Lamb, there was Loads. This was far from the Modest Portions of a few years back. From somewhere came a Blast of Citrus, I found a piece of Orange Rind. Graeme sourced it from the Rice. The Spice Level was good without being demanding. A sliced Large Green Chilli had been added as a Topping, this gave a welcomed Kick. The Seasoning raised this Curry to the Premier League. There are no negatives here. This was the Best Curry I have ever been served at 
Fish Curry
I noted the Thick and not Excessive Masala as I took the photo. I suspect this will be Hector’s Curry of choice next time. We speculated as to what the Masala Fish might be. We would ask. Meanwhile, Graeme was thoroughly appreciative of the blend of Curry and Mushroom Rice:
Not too oily – was an early statement from Euan. With the Curry, Rice and Naan, Euan had taken on quite a Quantity of food. 
The Aftermath
At Noon today, Hector was informed that Jonathan and Jim were heading to 
The Modest Salad was brought to the table with a bowl of Raita and the Hot – in temperature – Chilli Sauce. 
The door kept opening, the Delivery Man. Flour, Rice, Oil, Tinned Spinach and boxes of French Fries were piled up on the floor. I was keen to note the brand of Vegetable Oil, alas this was quickly obscured. 
Chicken Keema – Jonathan confirmed. They had no Lamb, though Ayaz did suggest that it would arrive in the next hour. Jim commented upon the Quantity of Foliage covering the Chicken Mince. The Lamb Chops Karahi looked fierce. Four Tandoori Chops in the Hottest of Masalas.
Hot! – exclaimed Jim.
Jim commented upon the Ginger content, the Ginger Strips were doing their job. 
The Naan did not look outstanding – I put to Jonathan.
Contrary to what some think, Marg is not fed Curry every night. It is eight months since Hector 
Sweetness was my major worry having cooked a Curry without Methi. Marg immediately declared this Pork Vindaloo to be – Bitter. Success. Two Smoked Chillies did not create the intended result, more next time. Sainsbury’s Red Wine Vinegar did not add the Richness of Flavour as that bought at KRK (Glasgow). The Spice Level was never commented upon by Marg proving Vindaloo need not be – Silly. The Masala attained the Thickness I seek in my own cooking and in Restaurants. The Seasoning of course was – Spot on.
Having trimmed much of the – Fat – from the Pork Cutlets, Marg was not happy to find any, she did. The Potatoes were Perfect!
Hector is back at 
Dr. Robin was happy to stick to the tried and tested – Lamb Karahi (£7.90). I had Qaiser confirm that Karela was available then showed him the 
I have described this Perfect Curry oft. Read any other revue of 
This is a Demanding Curry. Karela, – The Bitter Gourd – is not for all. The Minimal Masala looked even Thicker and Drier than the above Dish. More Salt required – was my first note, followed by – Big Spice Hit. The Bitterness was to the fore, then I realised, with more Salt, this Curry would not work at all. I have enjoyed Stuffed Karela at 
The customary Toppings of Chopped Green Chillies, Ginger Strips and Fresh Coriander were complemented by Whole Chillies cooked in. The Spice Level should therefore not have been a surprise. No problems here.
The New Chap approached us, and spoke. He asked if we required more Chapattis. Dr. Robin was nearly finished his, another one was ordered to share. It came in good time to revitalise the end game. 
With Clive’s flight back to Gatwick mid afternoon, there was time for Curry-Heute in the City Centre. 
Hector’s heart sank, – Yellow. OK, better than – 
Topped with chopped Green Chillies and Fresh Coriander, nine large pieces of Fish were placed on top of the Rice. Each had to be halved initially, as the appetite waned so the pieces were cut smaller still. The Quantity of Fish seemed to be approaching Biblical Proportions, the more I ate the more there was. I was down to Flakes, eventually.
The Masala was most certainly Thick with Lentils. The Chicken was in Shreds, not the solid pieces one expects in Halal Chicken. There was a complex array of Toppings, the Lemon wedge remained unsqueezed.
Exceedingly hot – was Clive’s opening remark. He is becoming good at giving a commentary.
