Why all the travelling? – asked Curryspondent Raymond a couple of weeks back.
It’s in the blood, and because I can.
For the last decade, possibly longer, Hector has been making timeous visits to the Weinachtsmarkt in Köln. Being able to visit midweek has certainly simplified matters. And yes, I was here four weeks ago to see Anthema.
Before a day on Glühwein and Kölsch, there has to be bunkers. Last month I was surprised to note how many Curry Houses have sprung up in recent years, today was an Opperchancity to expand the Köln coverage on Curry-Heute.
Indischer Curry Hut (Aachener Str. 16, 50674 Köln, Deutschland) is located near Rudolfplatz, which with nearby Friesenplatz, is the Curry Core of Köln. Royal Punjab impressed last time, the plan is to return there tomorrow.
With Dr. Stan waylaid somewhere between his Eurostar and Köln, it was up to Steve to accompany Hector for Curry-Heute. Arriving at Indischer Curry Hut around 15.00, the place was empty. The long and narrow Restaurant is far from the Curry Cafe the name had planted in the mind of Hector. Having been to the Chit Chat Restaurant in Jaipur which really is a – Hut – today’s venue was well upmarket in comparison.
Having studied the Online Menu I was surprisingly drawn towards the Lamm Sagwala (€11.90). The photo suggested a suitably Dark Curry without the Cream that is a common feature of Spinach Curry in Europe. I then remembered the next page had a list of Keema Dishes, Keema Saag (€9.90) it would be with inclusive Rice accompanying. Steve took the Lamm Sagwala option with a Naan. Once more, the Naan was included in the price of the meal, something more British Restaurants should consider.
Steve fancied a Bier, the first (bottled) Kölsch of this Trip – Früh. (€2.60 for 330ml) As established last month, Water can be more expensive than Bier in this city. For Hector, a much needed 750ml Bottle of Sparkling Water (€5.20) felt like good value.
The wait was appropriate, two Karahi were placed on the table, which was which?
The Waiter knew, the Ginger Strips may have been the code. Steve touched his plate, found it was cold, and so decided to eat directly from the Karahi. I had no choice but to decant. A near sensible Portion of Rice was provided, I scooped the Keema across.
Creamy – was Steve’s next remark. Indeed, both Dishes were.
Lamm Sagwala
The Masala was suitably Thick and Rich in appearance. There was more Cream than this Dish would appear with, even on the Continent.
The Quantity was fine – confirmed Steve – Spicy – he continued – The kick is one you get when adding Nandos Chilli Sauce, not Fresh Chillies. Most of the Meat was chewy, not the way I expect Lamb Curry.
The Naan was a decent size for one person and decidedly – Plain.
It’s alright – was Steve’s verdict.
Keema Saag
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
€26.00 (£23.00) A fair price given the Drinks.
The Aftermath
The Calling Card was given to the Waiter and the Curry-Heute Website shown.
How was it? – the Waiter asked.
OK, nothing special – was my reply.
I showed him the Slider on the Homepage – This is how I like my Curry.
Should I ever return to Indischer Curry Hut it will be to see if their Keema Matter can be served – Dry – and with Extra Methi.
And so to other things…
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.
This would be a two Curry Day. Yvonne had Aloo Keema Mutter waiting for us to be served at a mutually agreeable time. Having followed 
A 
The Shorva soaked into the Rice making the latter even more Flavoursome. The Spice Level was no more than – Moderate – as ever the Seasoning was Perfection. The odd Clove was picked out of the Melange before I decided to make more of a Dog’s Breakfast. The Salad began to look appealing. I took half and passed the remainder to Clive who copied my actions. Now we had Meat, Potato, Rice and Salad on the plate plus the solitary piece of Chicken. The Chicken, also on-the-bone was taken care of. It did nothing for me. 
In larger, busier venues, Chops can be rushed, the interiors may still be Pink, the exteriors lacking Charcoal. These Lamb Chops were as good as any ever served, absolutely Perfect. 
The Lamb Karahi arrived soon after Clive had wiped his face. One Chapatti each has generally proved to be sufficient such is their size and girth. Everything was hotter than everything else. Eating directly from the Karahi helps maintain the heat. 
I have missed this Tomato-rich Masala Mash. The Spice was pitched well, the Seasoning felt below what Hector desires after the Chops. With the ever popular Chopped Green Chillies, Ginger Strips and Fresh Coriander Toppings, there would be a Diversity of Texture. The Ginger Strips today appeared to be huge and were particularly crunchy. The Lamb was on-the-bone as is every Lamb Dish served at 
A crowd of Chaps had assembled at the counter, we gave up our table. Hopefully they would order – Real Food. Only on leaving did I spot that Chef Rashid was on the premises.