I said – I’d be back
Despite now being faced with Curry three nights in a row, Hector kept his promise and returned to Namaste Indian Restaurant (Kissamou 186, Chania 731 00, Crete, Hellas) for the final Chania meal. I do love Greek Cuisine, but for Research purposes…
Arriving at 20.00, again two were dining in the outside covered area. I took the same table as before, but faced in the opposite direction, a new perspective. The young girl who had done the fetching on Thursday was now taking the orders with a young Chap in support. Whilst Hector is all for informality, this Chap was not dressed for the occasion. Shredded jeans may be fine if one is doing the washing up, but surely not front of house?
The intention was to have – the other – of the two available Mutton Dishes – Mutton Jalfrazi (€12.00). When I saw the description stated – mixed coloured peppers – I knew this Curry was not for me. Who needs all this Ballast? The Waitress informed me that the Chicken Biryani (€7.50) was being discounted this evening, it was already one of the cheapest Main Courses. Informed her that I do not eat Chicken Curry and that I have had enough Rice this week. So true.
As Fish Curry was not on the Menu, it had to be a major departure – Prawn. Prawn ala Namaste (€13.00) was their – top of the range Curry. Again I had to check there was no Capsicum. She was not sure and went to check. Success, well almost.
Yesterday at Krisna in Platanias, Mein Host was able to listen, to advise, to ensure the Customer was getting the Curry they really wanted, i.e. – Me! Here lies the problem in employing Kids out font. They do not know the Dishes, they do not know the Ingredients, they do not know what can be changed and what cannot. Had Mein Host been summoned, I am certain after our introduction on Thursday, he would have been accommodating. Instead, as the Waitress did not inform him of a returning Customer, the Opperchancity to really please, was missed.
Having made my selection, the Waitress was back on script.
How Spicy?
Above Medium.
In five stars?
Four.
You are brave.
Indian-style or European.
Indian.
No Rice.
No.
A Garlic Naan (€2.20) would accompany, this promised Coriander too. Somebody must be growing Coriander in Crete. As before a 1.5l Bottle of Still Water (€1.50) completed the Order.
Since I was facing the other way, I could see the fridge. Three Biers were available in Bottle, two Greek. A Large Wine Box and a Small Wine Box were also there. So they do – both wines – Red and White. Hector is partial to Greek Posé Wine, but not with Curry.
I remembered to count the chairs, twenty two inside, twenty six outside. Though given the space in the middle of the room, I suspect there will be more tables inside in winter.
A point worth mentioning as stated on the Menu, the Prawns served at Namaste are Frozen, not Fresh. Given turnover, this may well be a sensible practice.
It took a full thirty minutes for Hector’s Dinner to arrive, served by the t-shirt and ripped jeans.
My heart sank on sight of the Curry – Soup, a definitive example. The Naan had been cut in three but I could see it was Substantial. The rounded point, my favourite part, was not forthcoming. I tore a strip off. Thin, Light and Crispy where the Bread had risen. The Garlic was not the dreadful Green Paste I have suffered at other venues in recent times, but visible Grains. The Coriander was Minimal, but present.
I dipped into the Excessive Masala – Wow!
In an instant I was won over. The Spice Level had a – Fierce Kick – but nothing I couldn’t handle, The Seasoning, ah the Seasoning, this was as Perfect as could be. The Dish was – Super Hot – in temperature. As a result of these parameters being in harmony, there was a fine example of – Synchronicity. The Overall Flavour of the Earthy, Brown Masala was – Astonishing. Then the Garlic and Coriander found their way through. This was a Spectacular Masala!
With this much Masala, Rice may have been the better option. I believe Rice would have reduced the intensity of Flavour. To eat this quantity of Masala at this Spice Level, with Bread, is daunting. With a four hour Bus Journey tomorrow, I was concerned for my digestive system. Frozen Prawns, there should be no problem.
My only problem this evening was the Quantity of Prawns. The Mutton on Thursday was Plentiful, so why only – Six Prawns? OK, they were King Prawns but swimming in this mass of Masala, quite lonely. An added Vegetable (and not Coloured Peppers which ruin the Flavour of Curry in my experience) would have made this Curry – Spectacular. Namaste do a range of Vegetable Dishes. A half portion of something would have been welcome. Again, not enough venues state on the Menu that half portions of Vegetable Curry Dishes may be had as a – Side. Again, back to the Server, stuck to a program, unable to offer suggestions.
Prawns ala Namaste is very much – Masala with Prawns, not – Prawns with Masala.
Mein Host appeared front of house in full cooking garb. Once he had achieved whatever, he turned and saw me. His facial expression expressed surprise.
How are you?
This is very good, very tasty, your bread is wonderful!
This pleased Mein Host who then returned to the kitchen, never to be seen again.
I could have asked for him on departure, again I was waiting for Young Doris to show initiative.
I ate on. No way could I finish a Naan of this size. Oh, the Prawns… not as Sweet as I usually find in a Prawn Curry, which was another Plus. With the Six Prawns gone, the Bread filling, it was time to cease. I reveal what I left.
After two visits to Namaste I have learned this:
If dining as a pair, order one Jeera Rice and one Garlic Naan.
Ask to see Mein Host, if his Lady is not working and negotiate exactly what you want. Namaste is not a Big Industrial Curry House, I am certain he will do his best to please.
What about a Mutton version of what I had tonight?
Mutton Aloo ala Namaste?
Order a Vegetable Dish to share.
The Curry here is Very Good indeed.
The Bill
€16.70. (£14.50) I still wonder why Prawns are expensive, relatively speaking. Animals have to be fed, Vets’ Bills et al.
The Aftermath
The Waitress offered me Watermelon.
No thanks, I want to keep the taste of this Curry in my mouth for as long as possible.
The elder of the two Serving Chaps, Mein Host, brought the Menu. A quick glance revealed a novelty:
For Hector, Sambar looked the most promising, surely the Lentils would guarantee Substance in the Masala?
There had to be liquid. A 250ml Bottle of Sparkling Water was €2.50. A half litre Bottle of Fix was €3.50. So Bier is cheaper than Water, how can this be? And what does it say about the Quality of Greek Bier?
At 18.00 two Locals came in and were sat immediately behind me on the balcony. Perhaps that was their preferred table? Still, I always find it strange when Restaurateurs create clusters.
Topped with Fresh Coriander and Sybees, here was the Thickest Masala I have seen in a long time. This Curry should surely impress.
The Meat content was well into double figures, it was time to taste.
The Tender Lamb gave off Spice, it had been prepared honourably, this was not a rushed job taken from the Big Curry Pot. Indeed, in the Open Kitchen, I could see no Big Curry Pot. Perhaps in this climate, everything has to be kept in the fridge?
Mein Host brought the Order to the adjacent table, an Opperchancity for me to hand over The Calling Card. The Card was given to his Colleague whom I would discover to be his Son. The Cricket was no more, Curry-Heute became the focus of attention.
The Slider which I recently added to the 
The Bill
Krisna – Authentic Indian Restaurant – A Curry House that lives up to its name.
Still, 
The Menu was brought, presumably by the Wife of Mein Host.
Punjabi Cuisine in Crete? This raised my expectations, 
At first glimpse I saw a Thick Masala, then I noticed a Watery Residue. Far from being Soup, when spooned over the Rice, the Watery Masala disappeared into the Rice. In the UK this could well have been Oil. I had noted that Curry is cooked in Olive Oil, though Frying is done in Vegetable Oil.
The Meat was plentiful and cut almost Bradford-small. Sufficiently Tender, it did not give the feeling that it had just met the Masala. Things were now looking good, though the first mouthful was taken with trepidation. The – Horribleness – that was encountered in 
All was well here. There was a Kick, a Decent Kick. The Seasoning was Perfect, the boxes were being ticked. Now it was up to the Masala to work its wonders. The Masala was Rich in Fresh Tomato, I studied it closely to see if this was purely a Tomato-based Punjabi Masala, then became convinced I could see the results of Blended Onion. Whatever, time to stop analysing and enjoy. With the Cumin Seeds providing an Aromatic Flavour that complemented the Masala, this was a most enjoyable Mainstream Curry, worthy of The Hector.
When the Lady came to clear the table I gave her the Calling Card, she looked, listened, then called Mein Host. We then spoke for about ten minutes. The Curry Heute Website was shown, my travels outlined and my purpose.
The Family were happy to pose for the ritual photo, then I was invited into the Kitchen. I did not see – The Curry Pot.
Two weeks in Glasgow, enough time to get around my – Very Favourite Places – and also celebrate the counter on Curry-Heute passing through – 6 Million. Either I am practising Morse Code or people are visiting this site. Some even read it and make comments.
Yadgar Kebab House
I was halfway through the Pani Puri when the 
I am well looked after here – was my humble comment.
They do not sell this Wondrous Dish by the Half Kilo at 
A single Chapatti accompanied, Light, relatively Thin and Fluffy, not the – Heavy Duty – ones normally served here and at 
The Spice and the Seasoning were very much an afterthought. I hadn’t even noticed the Spice Level, Moderate was my latter observation. It was at this point I realised why this Curry was so good, the Seasoning was absolutely – Spot on. Good? Magnificent! Yet The Hector limits his visits to 
Having watched the movie – Jadoo – (King of Curry) over the past two nights, Hector was in the mood for Aloo Gobi. However, Hector cannot live by Vegetables alone, the Handi Gosht at 
The standard Dips were brought with a rather pukka Decanter of Tap Water. One is advised on the Menu that the Handi will take time to prepare. With nobody else to serve, I did not anticipate a long wait. I had not spotted any of the usual faces in the kitchen when I arrived, perhaps the Main Chefs were not in yet?
The Aloo Gobi was – piping hot – the way I like my food. The Potatoes were Soft, the Cauliflower retained some firmness, Perfect. The Minimal Masala was slightly – Oily – and just a Tad under-seasoned. Time to tackle the Handi.
If the portion of Aloo Gobi was generous, the Handi Gosht was even more. The Meat count was well into double figures. Served on-the-bone, the Flavour of the Mutton itself came across, this was looking good. The Flavour of the Masala was slow to build up on the plate. Again, under-seasoned came to mind, however, this was soon revised. The Flavours came slowly, only three bones were set aside. Tomato Seeds prevailed in the Thick Masala, how I have missed this.
Alternating between Meat and Interesting Vegetables, the combination was – Sound – but today I achieved no sense of – Wow. I have to write it as it is. Had I been served this two weeks ago in 
The Waiter came over to check all was well.
On last month’s visit to The Staggs, Musselburgh, Hector was introduced to – Curry Enthusiasts – Peter and Karen (who took our photo?). Peter was keen to tell me that he makes his own Curry – from scratch. For many, this means grinding one’s own Spices. Peter has taken this further, growing his own Chillies and Garlic. He promised he would have a sample for me today.
Peter arrived at The Staggs first this afternoon, the day that for ninety seconds, we thought Scotland would enjoy a glorious victory over the Auld Enemy. I related my visit to the 
Today is the day, Hector and Marg let loose on an array of – Desi Style – creations courtesy of 
One could easily overdose on Starters such is the available choice. I accompanied Marg who would not mind this occurring, her preference. Waiting in the queue, we watched The Mains being assembled, no Kofta Anda or Daal Makhani this evening. They do rotate the Dishes, so it is always worth a return visit.
The Salads were walked past, Mr Baig was at his customary post, serving the more Interesting Vegetable Starters, Kassif and Colleague manned the Meat. There was Pizza also.. always – The Pizza.
Back at the table, Marg arrived with a full plate. Samosa, Chapli Kebap, Chicken Tikka (Boneless), Aubergine Fritter, and – a Sausage in Batter. (?) This was Marg’s first Chapli Kebap, it will not be her last. She insisted I try some of her Tikka, Tasty, Spicy.
The Spiced Onion on my plate was Dark and Rich, I know someone who would have eaten a plate of this. The Chapli Kebap was impressive, the Shami, even more. Why did I take the Chicken? I should have known better, the only – Bland – item on my plate.
The Trotters required – fingers – to eat. Fatty, Minimal Meat, the Food of – Poverty – or a – Delicacy – depending on one’s point of view. The Masala was familiar, Earthy, as one would receive in a Karahi. Tick the box, no need to have this again. The Aloo Methi had Stems present. If these were Fenugreek Stems then this is in the face of all I have been taught – use the leaves, not the stems. I suspect Coriander was in here too, Marg announced a huge Coriander hit, it was either from here or what would be decidedly – The Dish of The Day – the Lamb Bhoona.
The Lamb Bhoona was like stepping back in time, some forty years or more to the time when – Meat and Mushroom Bhuna Vindaloo – was my Standard Curry. So much Flavour, achieved through Clever Seasoning. This, if ever it needed proving, showed that getting the Seasoning right is all. The Spice Level was set to – Buffet. One can never expect a Seriously Spiced Dish to be set before the Masses. Four Pieces of Tender Lamb, only four. The Masala was Wonderful, there was an instant – Wow – when I squared up to this Bhuna. Rice would have been the Perfect accompaniment for this Curry on any other day.
Twenty years ago, this Lady ate Chicken Korma, this array of Dishes would never have been contemplated. The Pakora Karri passed without comment. The – Coriander Blast – occupied Marg, was it from the Aloo Methi or the Lamb Bhoona? Wherever, this made her Selection viable. Marg was also impressed by the Quality of the Lamb.
Daal Makhani is by far my Favourite Daal, this came close. By far the best Plain Daal I have ever encountered. Again this was down to the Seasoning bringing out a Full Blend of Flavours. Even last year in 
Marg went off to investigate the Desserts. Whilst a variety of Ice Creams were on display, only Vanilla was being served as part of the Buffet. Vanilla is what Marg was after. Two Sweeties accompanied, Marg likes to end on a Sweet Note.
It is the day to take The Mother of Hector for a Lidl Shopping. As ever, Curry-Heute follows. The rain has fallen non-stop since last night, I had to find a parking place as near as possible to a Curry House, 
Mr. Baig, Mein Host, passed by and told me I should be coming at night. I informed him I am booked in for Thursday, thank you, Irram. He brought the Vegetable Pakora over himself, three pieces, with a Modest Salad. Mother munched on the Salad Bits, Hector dipped, then devoured, the Spicy Pakora, a Soupçon.
The Waitress brought The Mains. The Lamb Curry came with the Rice already on the plate, half and half: a Standard Blended Masala with four Decent-sized pieces of Meat. Mother needed to cut each of these, so not a bad portion for the price.
It’s delicious! – was an early remark by Mother. For once I did not sample the Masala, I trusted it would have the distinctive – 
The Masala in the Tawa was a game of two halves. The Thick Yoghurt-rich mass shrouded the Meat. Meanwhile a Thinner Oily residue had collected at the base of the Karahi. The Lamb was in double figures, a 
The plate of Mushroom Rice was a Sensible Portion, there would be no Wastage here. Surely Chefs must know how much Rice the normal customer can eat? Why charge an individual £4.00 for a Mountain of Rice as is too often the case?
Only two pieces of Lamb were on-the-bone, so there was a lot of Meat. The most Tender of Lamb, cooked to Perfection, the Mushrooms offered the required Diversity. The Spice Level was far from being OTT, very comfortable, enough. At first I felt the Seasoning was – under – but as I ate on this was found to be adequate. I kept waiting for – 
Karahi Palace
Qaiser greeted me from across the road as I approached the 
Ayaz brought the Karahi Gosht (£8.70) and solitary Chapatti (£0.70). Look at this and compare it with what has been served to The Hector in the past two weeks. This is – Desi Style – a Tomato-rich Masala an no sign of – 
The Spice, the Seasoning, the Herbs, the Ginger Strips, the Fresh Coriander Topping, were all marvelled at. Then there was the Tender Lamb. It felt like an age before I could tackle the Lamb on-the-bone. Marrow Bone makes such a difference to the Overall Flavour of any Curry. Hector had Bones to lift with more Chapatti. If the Bones were Large, the Meat surrounding them was even More. I had one regret, I could have ordered the Half Kilo, but in daylight during Ramadan? I should not do that.
Curry Houses in Berlin are aplenty, Curry-Heute has only managed five to date. It will be a lengthy process covering a decent percentage, this may require many more Trips, oh well. After two 
Walking along Bergmannstrasse in what is now – Summer – was an entirely different experience. The colourful Street-market alternated with many sitting outside the various Bars and Restaurants, far different from a November evening. Many were sat under the awning at 
The Machli Sabzi was very – Cheeky. What I had in effect was Fish Pakora sitting on top of a Vegetable Curry. How would this work? I decanted enough of the Generous Portion of Basmati, always 
We were both impressed last time about the Masala being so Minimal, it’s Curry we want, not – Soup. The Masala soaked into the Rice leaving a Perfect Dry Curry. Peas, Courgette, Cauliflower, and what was this Orange Vegetable, Pumpkin? Ah, Bizarrely-cut Carrots! Four pieces of the – Dreaded Green Ballast – were present also, and so set aside. I recalled that Capsicum was not an issue when Marg had her Lamb equivalent last time. Ginger Strips were in there too, with all of the Components identified, it was time to enjoy.