Hector first began the tour of Erlangen Curry Houses back in 2011. Over the years I have established why there are so many: Hospital, University, Siemens Werke. On Saturday night at the – Lomond 40 – Reunion in Leipzig, Fabian informed me that some of the Nürnburg University faculties are located here also. This is a busy town as anyone alighting at Erlangen Hauptbahnhof will soon appreciate. So much for going to Erlangen just to visit Bräuerei Kitzmann.
In my thirteen previous Curry Visits to Erlangen one venue has always eluded me: House of India (Dreikönigstraße 2, 91054 Erlangen, Deutschland), located in the premises which were once a Brewery Tap – Drei Könige Ausschank. No Lunchtime openings and a Monday Ruhetag had made visiting House of India impractical until this evening. Travelling alone, I was free to plan an entire day around dining here.
I arrived at 18.40 this Tuesday evening, the premises were empty save for Mein Host.
Just one – I announced in English just to establish the parameters.
Just you and me – he replied showing me to a table for two, adjacent to a secluded booth. This secluded seating I show immediately, it seats four to six/seven in the round, perfect.
House of India seats over twenty, not a huge establishment, but well laid out. The walls feature quite a few photos of Hockey Teams. I recently established that Mein Host at the nearby and oft visited Curry House is a keen Hockey player. The photos here were of teams in India. Is there a connection?
In the Lamb Section of the Menu, two Dishes stood out: Mutton Karahi (€13.50) and Madras Mutton Kari (€12.90). Main Courses had inclusive Rice so I saw no need to have either a Naan (€2.50) or Keema Naan (€3.50).
The Karahi included the dreaded – Capsicum – so I decided to establish what was possible. Namkin Lassi was also available. To see – Namkin – being used to describe – Salt Lassi – raised my hopes. This place may be speaking – My Language.
When I enquired if the Karahi could be served without – Paprika – Mein Host was taken aback. This is not the first time this has happened in Erlangen. There was a suggestion that – Capsicum – has to be part of a Karahi. I had to be diplomatic, words such as – only where people do not know any better – were withheld. I could have shown the Homepage of this Website, but decided not to reveal myself this early. Instead I proffered:
In the Best UK Curry Houses, Paprika is not used. (For example – Dera)
I had already announced that I had been to all the other Curry Houses in Erlangen, I did not wish Mein Host to think I was new to Indian Cuisine. There was further clarity that I meant Green and Red Peppers, not Chillies.
You can add anything except Paprika.
A 750ml Bottle of Sparkling Water (€4.80) completed the order.
I heard the instructions being relayed to Chef:
Karahi, ohne Paprika – then – Sabji – was mentioned. Vegetables, yay! Why other establishments cannot reach this compromise baffles … can’t be bothered? The last time I had this conversation in such detail was also here in Erlangen, at Bolliwood, which I have now visited three times.
A Poppadom was presented with two Dips.
Mint and Tamarind – he was keen to tell me.
I made the comment that in the UK we are not normally served Poppadoms with embedded Seeds. If only we were, they are much tastier. Ironically, these were not Cumin Seeds which is the German norm.
Another couple entered at 18.50, by 19.10 we were five in total, this is how it remained. 
A Hot dinner plate preceded the arrival of a candle heater stand, we’re on.
The Rice was a sensible portion, served in one of the small metal pots some Restaurants use for a Main Course.
The – Hector version – of House of India – Lamb Karahi – impressed immediately. So many Toppings: Ginger, Fresh Coriander, Dry Coriander/Methi, Fresh Tomato, Sliced Raw Onion, and Green Chillies. As I decanted this mass, I found Lamb in double figures, Potatoes, Peas, Carrots and the Large cooked Onion pieces I suspect would have been there with just the Capsicum otherwise. This was far from – Meat and Masala. Mein Host and Chef had communicated well.
At the base of the Karahi was a very Thin Masala, Shorva-esque. Such was the ratio of Solids to Sauce, no way could this Curry be referred to as – Soup.
The Lamb was so Soft, yet cohesive. The Flavour of the Meat came across but no Spice/Herb was given back from the Lamb itself, a pity. A tiny sliver of Bone was encountered, promising flavour-wise. The Masala was the main source of the Spice which impressed. From here also originated the Flavour, simple, not complex, quite distinctive.
The Diversity of Texture was a Joy. The combination of Raw and Cooked Vegetables, plus the Lamb was making this a very enjoyable experience.
How is your meal? – asked Mein Host.
I love the Vegetables, I love the Meat.
We made it specially for you – there was a hint of a bow.
When I decanted the remaining Meat, Vegetables and Masala, the Curry took on a new dimension. Needs more Seasoning – was noted early. Suddenly there was a – Flood of Flavour – having spooned the remnants of the Minimal Masala, the Dish was transformed. The Seasoning was now much more, consequently so more Overall Flavour. The Green Chillies deserve a special mention. The Quantity had been well judged. They hit – Hard – when encountered, great.
This was not a – Karahi – in the – Punjabi style – served in Glasgow–Bradford–Manchester, at least it was not a – Stir Fry.
The Bill
€18.30 (£16.20) I have no problem with this.
The Aftermath
The Calling Card was given and the Website shown.
So, you travel the World eating Curry?
The Calling Card works best in Deutschland, Mein Host studied it well, and put it in his wallet.
I will see your site and note the service.
A lovely Chap. I shall return, if I ever find House of India open for business.
Beef Kadhai next time.
I arrived in Leipzig from Manchester last night via Berlin where frustratingly, there was no time to do anything. Hector was attending an evening of celebration – Lomond School 40 – with our former German pupils from Leipzig and Nürnberg. Leaving the Ibis Hotel, I found the Indian Crown next door to be wedged. Saturday Night is Curry Night in Leipzig? 
Returning from our evening at the Bayerischer Bahnhof Haus Bräuerei, around 23.30 I went to hunt down the other nearby Curry Houses. There are four clustered on Nikolaistrasse, although lights were on, nobody was serving. The Chap at Mumbai Lounge (Nikolaistrasse 16, 04109 Leipzig, Deutschland) apologised, this was enough to make Mumbai Lounge my choice for today. 
When Anthony arrived two half litres of Indisches Fassbier – Cobra (€4.50) were ordered. My customary Sparkling Water was available in 250ml Bottles (€3.00) and 750ml Bottles (€6.90). How can Water be more expensive than Bier?
Two plates with Curry to the side and a Salad Garnish in the corner were presented. Both were very – 
Put simply, this was a plate of Boiled Potatoes, presumably cooked with Turmeric and Mustard (Seeds) stirred in at the point of serving. Anthony expected a Masala, I have come to accept what comes, and this was it. When decanted on top of the 
Topped with the now customary Sprinkling of Fresh Coriander and Ginger Strips one wonders how we ever eat Curry without these? Whoever started this should be chuffed with how far it has spread. Why has authentic Desi Curry not spread to the same extent? The Masala was of the standard blended, Onion-based variety. Small specks in the Masala stood out, was this the Peperoni? If so, then its contribution was hardly emphatic. Ten pieces of Meat were on the plate, none would be considered to be – Large. This was not a Large Portion by any standard, how glad I was that the Potato was there to augment the Quantity of Solids. 
The Spice Level was not testing, – adequately Spiced. What saved this Curry was the Seasoning, there was Flavour in the Masala, and the Meat tasted of Lamb. I always enjoy the Flavour of Lamb itself in Curry, however, here was the classic meat – still taking in – rather than giving out – in terms of Spice-Herbs-Flavour. 
This looked the same and had the same – Specks – in the Masala, so not Peperoni then. Where was the Cabbage? For most of my adult life, a Rogan Josh has been Tomato-rich and therefore some – 
The Waiter whom I shall now promote to Mein Host, graciously received the Calling Card and expressed an interest in what Curry-Heute is about. He described how busy they are at weekends, not Sundays evidently. He was keen to tell me that they keep the Menu deliberately – Brief – as everything is freshly cooked to order, they try to tailor to the customer’s requirements. 
A large board listed the Fayre, the Northern Quarter Classic of – Three Curries on Rice – (£5.00) was there. Fish Masala (£5.00) caught the eye, I verified that Fish was available. I ordered this with Rice, a solid foundation for the day which would be spent in Huddersfield. 
Clive’s selection was Keema Potatoes (£5.00) and a Chapatti (£0.50). So it costs more not to have Rice? John repeated his Three Chapattis with Lamb Karahi (£5.00).
Masala Fish for Lunch, is there a better way to start the day? The Portion was sufficient, not as Large as served up by Rizwan at 
The Flavours from the Fish and the Spice hit instantly. The Flavour was – Powerful – there was much to enjoy here. Digging down to grab some Rice, I soon realised a variation in the Seasoning. The Masala was appreciably different from the Lamb Karahi, Thicker, the way I seek it, and in no way Excessive. When eating the Masala mixed through the Rice, the Seasoning Level was way down. When eating pieces of the Fish, all was well. I mixed my Curry more thoroughly, a proverbial – Dog’s Breakfast. Now I had it. 
I’m sure I spotted Peas in there too, but Clive made no comment on that. The Keema looked the part, no excess of Masala/Liquid here.
OK portion, maybe more Coriander on top.
The Masala looked to be the Standard Blended Masala with an Oily residue collecting around the edges. Tomatoes were a prominent feature here too. How John can eat Three Chapattis remains a mystery, but he does. In our two Curry outings together he has not sat opposite me, today he was at his own table behind Clive.
I wasn’t that impressed, average to good, smallish on the portion.
I am still getting used to the new board, – Go Large For £2.00 Extra – remains an option. Last time I had to admit defeat, this evening a normal portion of Lamb Karahi (£6.50) with Extra Methi would be accompanied by a Keema Naan (£2.50). 
John opted for – The Same, but Large – (£8.50) plus his usual three Chapattis (£0.50). He too was charged 50p more than expected, though he did later ask for some Green Chillies on the side. Dr. Stan’s choice was Keema Karahi (£5.50) with two Chapattis. This would be washed down by a Mango Rubicon (£0.80). Who knows what Dr. Stan paid? A Salad was provided, the 50p?
The Flavour was full on with a slight Sweetness. Methi would sort this. The Meat in the Standard Portion was numerous. The Spice Level and Seasoning could both be described as – Moderate. The Masala was delightfully – Thick – with Tomato Seeds very visible, a great Pedigree. 
This was a major platter of Keema. Seeing a Mince Curry presented in this manner requires a second glance, one is used to – Bowlfuls. 
I permitted Dr. Stan to employ the normally forbidden word:
The Lamb Karahi (£4.80) served yesterday on-the-bone was – that good. Hector was back at 
It’s all in the Seasoning – I said to Clive as he put away what lay before him.
The thought of returning to 
The Curry arrived, two modest platefuls, or so I thought. I persuaded the Chap who brought the food that we needed cutlery and napkins. A plastic fork and spoon was provided and some blue industrial kitchen roll. No toilet, no frills.
The Parathas were a good size and were served – Whole – which always raises the spirits. I was keen to examine the interior, Brown Grains of Mince, oh yes! Coriander Leaves were there too, better still. Normally one forsakes – Flaky – when ordering a Stuffed Paratha, not at Golden Tandoori. This Paratha was stuffed, had Layers and retained a sense of – Flakiness. It had its own distinctive Flavour too, one could have eaten this alone. This was the Perfect Paratha. So Perfect, I nearly managed to eat all of it, only a small piece was left over. Clive managed all of his. 
There was more Meat than I first realised, it was cut small though not – Bradford-small. The Curry was piping hot and had a good Spice Level. The Seasoning was – OK – no more. The Masala was full of Tomato Seeds, a feature I always enjoy. Unfortunately this Masala lacked a distinctive taste, should I have asked this to be served – Asian Style – or was it down to the Seasoning, or lack of? 
How, or why, Clive enjoys this still baffles. A plateful of Yellow Masala with pieces of Lamb which looked out of place, I am used to seeing Chicken here. 
There had to be a photo, they were keen. I’ll see them again on a future trip, hopefully. Asian Style, ask for Asian Style. 
By 15.00 most of The Company had assembled at the Ancoats Travelodge, the perfect locus for Lunchtime and Late Night Curry in Manchester’s Northern Quarter. Some people still think the main attraction of this Trip is the Manchester Beer and Cider Festival. 
At the counter Rizwan gave his usual warm greeting, a feature which makes 
One of the Staff brought over a plate with Fresh Coriander, Chopped Green Chillies and cubes of Ginger – The Toppings. This would not be enough for five. John got into the spirit of the moment and went up to the counter to fetch another plateful. Clive had to wait longest as his Paratha was evidently prepared after the Chapattis. The Lamb Karahi on Rice came first, Mark was instantly impressed. Dr. Stan’s Keema Peas came with two Chapattis as did John’s boneless Lamb Karahi. John was sorted. He was also taken aback by the size and girth of the Chapattis. Finally, the Paratha and Keema Peas were placed in front of Clive. 
This was visibly different from that which I have enjoyed over the years at 
The Rice Portion was Sensible, some Masala had been soaked in by the time it reached the table making every mouthful a pleasure. 
Mark had been making positive statements throughout, at the end of the eating I noted his comments:
Served in a bowl as John was having Chapattis, this Curry was more – Soupy. 
Two decent Portions of Mince with Peas. The Masala was negligible as it should be in this Dish. 
Dr. Stan devoured his Keema Mutter and solitary Chapatti in no time.
Hector made contact with 
£10.00 was my share. Once again I praise the receipt system where one’s Order is clearly printed.
Clive tore in, the Sauce was everywhere, he was having fun . Clive thoroughly enjoyed his selection:
The Toppings were back! Fresh Coriander, slices of Large Green Chillies and the Ginger Strips. One has become used to this, a Curry without disappoints. Not only does each add Flavour/Spice, they also vary the Texture of the Dish. No Methi?
The Spice hit hard, this Curry was taking no prisoners. Fortunately this is rarely a problem for Hector. Despite the ferocity, the Flavour of the Masala came through strongly also. Rich in Tomato Seeds, this was an impressive Masala. The desired – Thickness – was there, the Oil collected around the periphery, great for – Dipping – the Paratha. 
No Toppings here, a cheaper Curry. This appeared to be the major difference between this and that described above. Steve had been to delhi2go in 
It was as before, the Meat was lovely and Tender. Very Tomatoey, a great sauce, though a lack of Garlic. I quite like to taste Garlic but didn’t get it. 
Hopefully someone from delhi2go will read these pages. With this number of visits, and all but one highly positive, Hector can add delhi2go to the list of – 
I said I’d be back, and with Mother. After our Lidl Shopping, Hector and Mother managed to dodge the heavy showers and reach Lahore Kebab House (196 Albert Dr, Glasgow, G41 2NH) just before 14.00. Mein Host was manning the premises, no doubt thinking the Lunchtime Rush, if they have one, was over. 
Kofta Anda was foremost in my mind, or Kofta Karahi (£7.50) as is listed. Having enjoyed the 
Having settled in at the table for four, Mother remarked on how much she liked this venue. The lack of – Musak – pleased. We could sit in peace.
I never seem to get enough of this, today I had a plateful. Six decent Kofta and two Boiled Eggs, halved. The Masala was the same Oily, Blended Masala I had experienced in the 
The Chapatti was a decent size and girth, quite Standard. This was used to scoop up the Masala, the Kofta were spooned. The more I ate, the more I realised that the – Signature Taste – of the Lahore Kebab House was coming through. Peppery – I thought. 
Once again, this was presented on a flat, oblong plate. All could be seen. Ironically the plate was – Hot – but the accompanying Rice Plate was not. The Rice was – Steaming Hot – and so I decanted pieces of Lamb to the Rice as is the norm. I was careful not to take one of the four pieces of Meat – on-the-bone. The Meat was again well into double figures, so Mother had more than she could ever eat. The Lamb on-the-bone came in my direction, featuring two – Sucky Bones – full of Marrow. Mmmmm.
The lack of excess Masala was proven by the rate at which it was absorbed by the Rice. This was a Curry fit for The Mother of Hector.
Life has its rituals, the monthly trip to Staggs (Musselburgh) followed by the first visit of 2018 to 
The Naan impressed immediately. Again served – Whole – the Quantity of Chopped Green Chillies and Coriander Leaves embedded was significant. With a Well Fired periphery, Light and Fluffy, this is what Hector considers to be a Perfect Naan. I rarely eat an entire Chapatti when I visit the 
The Toppings were a standout this evening. Both Coriander Leaves and Stem were spotted. The Quantity impressed, Mags would eventually face defeat, but there was not enough for a Takeaway. The Masala was of the Standard – Blended, Oily, Desi-style – that prevails across Glasgow’s Southside. As with all Lamb Dishes at 
Beneath the Ginger Strips, Sliced Large Green Chillies, Coriander leaves and Stems lay a very Hot and Spicy Marvel. The Flavour is unique to 
The first dip of Bread into the Oily Periphery sets the scene, if this doesn’t have you hooked then you’re at the wrong movie. The Masala was as Minimal as it could be, the Tomato-rich Mash was scooped on to pieces of Naan, this had the – Wow! On tackling the Meat, it felt at first as if it was a Stranger to the Masala, by the end this had been refuted. Tender Lamb, a few pieces on-the-bone, Maximum Flavour achieved. The Spice, Seasoning, Temperature, Quantity, Herb content, all Perfect. Chef Rashid should come out to take a bow.
