Fisch Chettinad, as served in München, has been celebrated oft in these pages. As established last November on Hector’s first visit to Dessi Tadka (Hofmannstraße 43, 81379 München, Deutschland), Chef Pintoo accompanied Herr Madhu Battra when this new business was established, leaving the much loved Indian Mango behind. Whilst Chettinad remains available at Indian Mango (New-co), this ubiquitously Soupy Curry has returned to form there, only at Dessi Tadka can one source the interpretation which has had Hector write so effusively since the birth of Curry-Heute.
There are six of us in München this week, this morning two baled, leaving Marg plus Lord Clive and Lady Maggie of Crawley to join the Hector at the arranged 13.45. With a 14.30 end of shift looming that was reckoned to be manageable, however the Crawley Two arrived before 13.30 and got things underway.
Herr Battra is in India presently, so no familiar greeting. Maggie mentioned Curry-Heute, as is always advised, then produced a photo of Chef, established he was here and that the formerly – Mango-style – Fish Chettinad (€19.90) was available despite not being on the menu. Marg and Hector were therefore still on the U3/U6 from Marienplatz when texts were exchanged and four portions arranged, two Scharf.
On their arrival, the front seating area at Dessi Tadka was full, Clive and Maggie were directed through to the rear room where the Hector sat in November. The front area may be more suited to those here for the – Mittagskarte – Lunch Card.
Clive and Maggie were enjoying glasses of Mango Lassi (€4.00) as we arrived. Clive ordered another as Marg added Sparkling Water (€3.00) and the Hector two bottles of Fizzy Orange (€4.00).
A young lady appeared to be on bar duty whilst two chaps had the air of management. I did not recall meeting either last year. Otherwise, we had the rear room to ourselves, definitely the place to be if one is here – to dine.
The food arrived after a suitable preparation time, Maggie had indeed simplified the Order. The two less Spicy Chettinad were identified and allocated accordingly.
Inclusive Rice, the European norm, accompanied. A veritable mass, approaching seven portions was Hector’s guesstimation, Clive would manage two. Marg took minimal Rice, I ordered a Roti (€2.00) on her behalf. This arrived momentarily. Sorted.
Fish Chettinad
The handi was piled high with a sight not seen for some years, the sought after Dry Chettinad, closer to – stir-fry – than any other interpretation of this Curry. The aroma was decidedly – South Indian. Decanting the Fish, large pieces, there was lots of it. Seelachstfilet (Pollock) is on the menu elsewhere, one assumes the same Fish maintains.
With the – Masala – so Dry and Thick, it was certainly Herb-rich. We discussed Parsley versus Coriander, possibly even Curry Leaf. The Gritty Texture, which had been markedly missing in the Indian Mango (New-co) version in recent times, was back. Coriander Stems, now a key ingredient in Hector’s cooking.
Big Spice, as ordered, the powerful Smoky Flavour burst on to the palate. There was uniform appreciation around the table. I was glad I had not ordered this last time, but had a first ever Lamb on-the-bone version. Today the Hector had witnesses, we were quorate.
Steve doesn’t know what he’s missing – proferred Maggie.
And Dr. Stan won’t get the opperchancity to visit on this trip.
The complexity of Flavours on the palate remains remarkable. Sliced Red and Green Chillies were visible in the mix, no shortage of a – kick. Seasoning, not an issue here, a Fish Curry which tasted as such.
The Fish appeared to be encrusted in Spice, its integrity visible at the point of serving, the fork soon separated the discrete masses to create a more familiar flakiness. Stir-fry Rice may have been the outcome. This was in a different league from Kedgeree, another Hector favourite.
As Clive took more Rice, the Hector realised there was still more on his plate than could be managed. One tries. My fellow diners had much to say. Marg:
We were sitting in the back room of the restaurant. My dish was full of succulent fish covered with tasty spices with a wonderful sauce. The flavours burst in my mouth and I was delighted with the overall taste. A good kick and although I took some plain rice, I quickly ordered a Roti and it arrived with butter dripping from it. This fresh bread enhanced my enjoyment of the whole dish. I prefer bread to rice. I took my time to enjoy this wonderful dish. Clive:
The texture, flavour, everything spot on, couldn’t fault it. Huge fish, half a fish in there. I shall return.
A return on Thursday is planned already. Maggie:
The type of Curry when you start to eat you make that noise – aaahh.
Lots of big lumps of fish, loads of rice. Well done, Pintoo, he the man…
As the table was cleared, so our pleasure was related to the young lady. Our appreciation was reciprocated.
The Bill
€104.60 (£87.47)
The Aftermath
An updated photo of Chef Pintoo was secured, I promised we would return on Thursday.
Dessi, as cooked at home, Tadka, tempering the seasoning, what the Hector wants.
Dessi Tadka, sublime Curry in München is back.
Karahi Gosht & Spinach (£15.00), Dr. Stan and Chapatti John have been ordering this creation continuously for many years at 
Far from cremated, and certainly not – well done – as was specifically asked for, the four Lamb Chops still enticed. Two each, such restraint. Juicy, succulent, and a big – kick. Did I say – not to be missed?
The accompanying Chilli Sauce added a further diversion. Not – Special Sauce – as waiters have described it on recent visits. The Hector was allocated the single slice of Tomato, Marg took care of the other – Salad – components and offered these words:. 
Four pieces, OK, each could be halved. It’s all about the batter. Spicy – was heard. Fish Pakora surely remains the ultimate, after the standard Vegetable variety. 
Topped with Coriander and featuring a generous wedge of Lemon, this was the classic Dry 
The Herb-rich 
A lighter Masala, less Herb, standard fayre in comparison to the above. Otherwise, the same Curry, or was it?
When Marg reached her limit, the Hector, and subsequently James, were keen to reduce the surplus. Karahi Gosht, the most sacred Curry, Desi Korma aside. Hector’s Soupçon revealed a somewhat – tame – experience after the Herb-rich version. Marg’s account of the meal:
Chicken Curry, really. People persist. As a variation on Chicken Tikka Masala goes, this appeared to be a decent incarnation. Boneless Chicken, large pieces, certainly a decent portion. The Blended Masala was a significant departure from the above, Curry, not Karahi. 
There were numerous, audible, positive remarks to my right. A Curry very much enjoyed, but surely the difference between this and Marg’s Karahi Gosht was realised?
The Hector has witnessed many a person order Prawn Curry, the song remains the same – why? As is recorded in these pages, around half of those who do so, are disappointed. Donna was quick to remark on the – Soupy – nature of what sat before her.
One may wonder if this would make a difference. 
The Bill
Monday Curry with Marg, this could almost be regarded as semi-regular. It also means the car is involved, so what better opperchancity to return to 
13.30, two customers were at the counter watching as quite a large Takeaway was being assembled by Zahir, Mein Host. This provided the opperchancity to study and record the surprisingly massive array of food on display. 
The Starters were in the open, along the top of the counter. The Samosas looked massive. 
On the left of the covered shelf, Aloo Gosht (£7.50), Keema Karelay (£7.50) and an interesting looking Chicken Dish were the Meat options. 
Thereafter, a Mix Vegetable Curry (£5.00) with Aubergine prominent and two different Daal (£4.00). All great value, there has been no price increase since I was last here in August for 
Marg declared that she was having the mysterious Chicken Curry. Zahir said it was – Korma (£7.00).
Boneless Chicken, brown Meat, so likely to be – thigh. Chicken Breast most certainly is not for Curry, yet for simplicity that is what I used in my lessons all those years ago. 
The Oily Brown Meat was full of Flavour, the Seasoning was remarkable. I have rarely tasted Chicken this good. The Spice would build to a sensible level, no complaints from Marg.
Marg’s verdict:
Saturday, 13.00, and the Hector is once again out for Curry-Heute in his home city. 
But, there was still unfinished business to be taken care of. On 
Another solo diner arrived shortly afterwards, he had his dose of Kofta Anda. 
The Lamb Shank had a mass of Meat buried under the Shorva. A Shorva, with a distinctive Peppery aroma, which had clearly been thickened. Gravy with an Oily sheen. On adding – the bits – all was set.
The first dip of Naan revealed a Ginger Spicy Blast from the Shorva. The Seasoning was truly a la Hector. The black specks confirmed Pepper, Cinnamon was in the mix also. 
I had eaten quite a bit of the Naan before addressing the Meat. Issued with a spoon and a fork, I used both to leaver the Meat off the Bone. With the side of the fork, the Meat was easily separated into smaller, manageable pieces. There was way more Lamb than was perceived at the outset.
Hot food, always appreciated, the Meat was as Tender as can be. Having sat in the Shorva overnight, it had absorbed Flavour from the Masala. The extra Chillies were not really required, a few pieces taken, abandon the surplus. This Shorva had a – kick. A serious one. Ali, Mein Host, entered the premises half way through my meal. He came through to acknowledge my presence and see what I had ordered.
Once again the rendezvous time at 
Hector and Marg found Dr. Stan boarding U8 at Alexanderplatz. Yes, the Good Doctor was joining us, the 15.00 slot suited him, Breakfast digested. This was also the case for Professor Graeme, making his first appearance in 
Today, something different for Hector. A midnight Donner, with Josh, meant that – Meat – was not a priority for the Hector. Aloo Gobi (€8.90), served with Rice, makes its first appearance in 
Marg excepted, we each ordered our own. I had advised all to help themselves to drinks from the fridge and present them at the point of ordering. The usual chap out front was back today.
The wait was not long. I remain intrigued as how how the pre-cooked food on display at the counter can be transformed so efficiently. The chap brought a huge tray to the table. I pointed out that today we were ten. He acknowledged the achievement. Also, as Ramadan continues, it has made it worth their while being open all day. 
The heart sank, long, coloured strips. I have not seen the dreaded 
The Potatoes and Cauliflower had the correct Texture for each. The Seasoning was fine, the Spice built, and some. The first mouthfuls did not register anything outstanding, the Desi Flavour took time to emerge. 
The lumps protruding from the blended Masala should have been the clue as to the efficacy of this Curry. The presence of whole Clove confirmed the Desi credentials. With the Coriander Topping and the Oil collecting around the periphery of the karahi, this looked to be most inviting. Howard offered a few words:
This was my second visit in three days. A chance to compare and contrast the curries I had. The big similarity was that the lamb tasted of lamb. It may seem obvious but sometimes lamb gives off absolutely nothing and you rely on the sauce. The sauce itself was good but difficult to detect particular flavours although I found a clove. What was different was that it was spicier than the one on Monday. You rarely go wrong with Hector and I will come back.
As with 
A large dish of lamb on the bone in a rich sauce. The flavours of cardamon and cloves added to the dish. A good level of spice with very tender meat despite some fatty bits. The roti was thin and crispy which allowed me to scoop up the sauce and meat before eating. A very tasty meal.
Time to address the elephant in the room. How had Dr. Stan ended up with this? Surely the chap taking the Order could have double checked. No wimps in our Company, were were all here for the full Desi-Bhuna. 
A Creamy Curry, rich in Nuts, at least Dr. Stan was able to report some level of Spice:
That such an interesting looking Curry was set before Josh may have come as a surprise to us both. Josh managed to find the description on the menu:
A surprise to find Tandoori style chicken, not over-grilled, rather lager chunks and easy to slice through. Rather succulent.
Lamm Korma – Desi-style
This has become my go-to Curry at 
Berlin
A different chap was serving today, he would carefully note each order and offered to take payment either at the start, or later. I took a large bottle of Fanta (€3.50) from the fridge. Howard already had a small bottle (€2.50) and quickly realised the discordant pricing. 
The three Naan also looked like a mountain of Bread. Served whole, risen, puffy, blistered, the pedigree was there for all to appreciate. My own Bread intake would be minimal. For me, a Desi Korma works better with Rice given the more – Soupy – nature of the Curry. Yet , in 
Lamm Korma
With four karahi on the table it felt strange only photographing one Curry.
Fresh Coriander and Ginger Strips sat on top of the abundant Masala with the Oil collecting on the edge of the karahi. The Yoghurt flecks were visible in the Masala. On decanting the Meat, I would stir this to recreate the full splendour. 
Whole Peppercorns revealed themselves very quickly. There was a decent – kick – and possibly lower Seasoning than on my last visit here, a mere two weeks ago. The all important Spice Level would surely be at acceptable level for Marg. She tends to react to anything with Spice then gets on with it. All was reportedly well across the table.
The big Desi Flavour was a standout, unique to Desi Korma, one wonders why this Curry is so rare. Maybe having Korma on a menu twice would lead to confusion?
My husband ordered my dish mentioning spicy. When the meal arrived I tasted the sauce with the nan bread. It was wonderful. Full of flavour and had my taste buds ringing.
Lamb Curry, of the correct type, i.e. authentic, is my default. But there’s sometimes an issue where the lamb and sauce are only introduced at serving point. Today was different as the first big moment was that the lamb tasted of lamb. Very impressive. I struggled with trying to identify the flavours in the sauce but on consulting a well known expert he pointed me in the direction of yoghurt and citrus. A major step up from Korma as some people know it. Spice levels were not super hot and the nan and sauce worked well together. In addition, there was a shed load of rice. As I had been walking, and with nothing to eat beforehand, I managed a decent portion. I will go back.
I didn’t have on the bone, but the lamb was quite delicate and juicy, easily falling apart.
The portion size was overwhelming. There was enough here for a family to share. 
Chicken Pilau – is how the Hector knows this Dish, and had oft when visiting 
I shall bow to Adam, whom I assume has this regularly:
This Karahi Gosht had way more Masala than seen here previously. The quantity of Meat appeared to be significantly more than presented above. Served on a flat karahi, it 
looked to be – the business. With Coriander, Ginger Strips and the big wedge of Lemon, plenty to complement the Masala. Steve:
Many moons have passed since Hector and Marg last attended the – Ramadan Buffet – at 
Last time here for this event, sunset in Glasgow was around the solstice, making – Ift
Chapli Kebab, however, a must. These had a definite – kick. In effect, Spicy Chicken Burgers, yet when one orders a Chicken Burger outwith the World of Curry, it’s filet one is served, not ground meat.
Vegetable Pakora, double fried given the well-fired appearance, and typically enjoyed here when having the 
Pizza and Chips, popular among the Asian community. I am constantly amused when I see families out for Pizza. What was a big Pizza on my first trawl had mostly gone by the time I tried to secure a meaningful photo.
This is when one recalls the year we came here twice: one night for the Starters one for the Curry. Every item on the plate would mean less Curry thereafter. To let the Hector loose on Lamb Chops, Marg too, and Clive wasn’t missing out either, risky business. We took – our fair share. 
The ladies had the Chana Salad, this was found to be particularly – hot. A bit of wastage here.
Clive’s Starters
There was a suitable gap between Starters and Mains, however, in any practical set-up, an hour should have been taken. The Curry strategy for Hector was clear, the final four tureens housed the Desi Curry. 
Rice, white or yellow Basmati, and Naan were at the start of the Mains. Again, filling one’s plate with these? Get real. The Hector was having Curry, no Sundries. 
Haleem and Paya were both present. 
Traditional Desi Fayre, both tried on previous visits, and hence the Hector can say – not for me.
The presence of Noodles puzzled. 
Ah, the Vegetable option, as was Chana Daal. 
However, one Vegetable Curry was not to be missed, the Aloo Gobi was Hector’s first choice.
Lamb Bhuna, it was assumed would be classic 
Aloo Gobi, the Seasoning in the Cauliflower impressed, whilst the Spice was in the Potato. Now for the Meat.
Meanwhile, Marg had spotted Chai. I could smell the aroma of Cinnamon when she brought some back for herself and Maggie. For once, no milk had been added. Almost tempting, but it was time for the Hector to tackle the Rosewater. 
There was a great array of options when we went up to choose our starters. I had decided not to overeat and chose one piece of Veg Pakora, Fish Pakora, Chinese Pancake Roll, Salad, Fruit Salad and Daal. There was a good spice to the Pakora and especially the Daal. The Fish was freshly made and the sweetness from the Fruit Salad calmed the spice in my mouth. 
Maggie, who shall no doubt be more careful next time she sets foot on a treadmill, identified an issue which has lone been observed at 
Clive had been quite conservative in his selection:
The Bill
The Monday Curry Ritual appears to have advanced, becoming at least an hour before Hector’s dietary idyll. In other words, once more it was 13.30 when I arrived at today’s destination – 
Arshad was in his customary spot behind the counter. As he welcomed me back, I glanced at the Fayre on display, a lot of Spinach today. Ah, but there it was, the Curry that keeps bringing me back, although 
In 
The round Tandoori Naan was a vision, risen, burnt blisters forming, and of course, served whole. No Wholemeal Flour here and with its Buttery sheen, this was the real deal. With so much Curry coming my way, overindulgence here was not on. I would manage around half of the Naan. It’s about time I addressed this.
Three Sucky Bones stood proudly on the plate. How often is the Hector blessed with three? A mass of Meat, boneless pieces too, this immediately became the priority. Do not insult my host by not finishing the Meat. Sucky Bones, leg of Lamb, quality Meat. 
The Masala would have some critics running for the hills. Yes, there was quite a collection of Oil in the foreground, separated as the Karahi was reheated. Study the original photos, this is what happens. Knowing how much Flavour is in the Oil, this was reintegrated, absorbed even, as soon as I had made space on the plate to stir it back in. Now we’re talking. A magnificent Masala, Tomato skins highly visible, and all those recipes which appear on a certain social medium insisting the skins should be removed. 
Arshad expressed his pleasure in reading my previous posts for 
Alighting at Partick, the intention was to cross the river by Subway for a Southside Curry. Alas, many others had the same idea. Unusually, The Famous had a home match at 15.00, on a Saturday, another – sad story – as it unfolded. Plan B was therefore jumping on a bus towards Kelvingrove and 
13.30 was early for Hector. Vini, Mein Host, not seen since 
I took my usual spot at the small window table in the corner. Vini brought all 
The Chutney actually had pieces of Mango in it, normally it’s just the sauce which venues present. In my formative days of Curry eating, a mere six decades ago, Mother would present Mango Chutney. I would never touch the actual fruit content, couldn’t stand the hairy texture. Whatever caused that? Mango is probably my favourite fresh fruit. In Lagos, Nigeria, back in 1994, I established the true cost of fresh Mango. Boy are we being ripped off in the UK. 
The Sucky Bone stood out from the other two in the serving. As always, the Masala oozed quality. The Oily sheen, the viscosity of the blended Masala, always impresses. The Meat count was into double figures, a lot of eating here with the abundant Rice still well short of the absurd Euro portions. 
Given the different presentation, I probably retained more Masala for later than is my norm. This resulted in an unfortunate beginning where I registered the Seasoning as being well below the 
Marg was free for lunch today, thus there would be 
14.00, a decent time for brunch, and today, the Hector’s appetite had recovered after the recent dash to 
Marg spotted what may be alterations, or ongoing work, to the ceiling décor as we took our seats. Perhaps the Hector has never looked up? We both remarked on the level of warmth in the room, cozy. 
The 
Today Kofta (£12.95), there are four variants on the menu: Curry, Kirahi, Anda, Palak. Spinach was calling, but I wasn’t missing out on my hard-boiled Egg. No problem – was the response when asking for Kofta Anda Palak. 
We would share a Nan Bread (£3.25). I asked for this to be served – Whole. Again – no problem. A jug of tap water was duly provided.
Served – Whole – as requested, the round Naan had been cooked on a Tawa. Risen, more so around the periphery, blisters were partly formed. A decent Naan, though Tandoori can be better. Bread with Curry, not Curry with Bread, between us, we would manage all but a scrap.
The Spice felt – moderate – but would build to a decent, not demanding level. 
I’m surprised that Lord Clive of 
It was a lovely change to have large lentils mixed with coriander and green chillies in a creamy, yet spicy, sauce. The pieces of lamb were tender and I was able to make them smaller for the purpose of eating easier with the nan bread, but did not eat as much of it as the lentils were quite filling. I thoroughly enjoyed the meal. 
things may well be different, in the evenings anyway. The famous
Walking back to the Subway, and avoiding some serious puddles, we passed the premises now home to Bayt Alsham (forgive the tautology) as I did for many years, to my sorrow, when it was