Once again the rendezvous time at Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) was 15.00. This time we would be ten, remarkable. Five of ten were making their first visit to Punjabi Zaiqa, and all to sample the much praised Desi – Lamm Korma (€12.90).
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 Curry-Heute. The Breakfast room at Ibis Mitte must have been busy this morning. Howard and Josh awaited our arrival.
Lady Maggie of Crawley, still somewhat incapacitated, texted to say that her Uber would be delayed. Maggie, accompanied by Clive, Mags and Yvonne – the birthday girl – would arrive soon. This let six of us order first.
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 Curry-Heute, as does Josh’s choice: Chicken Mainzi Tikka (€13.90).
Marg was going for it today, Lamm Karahi mit Knochen (€14.90). This comes with two Roti (€1.50), incredible value. Howard was expanding his coverage of Curry at Zaiqa, Aloo Gosht (€11.90). Instead of the accompanying Rice, he negotiated two Roti.
Both Dr. Stan and Prof Graeme went for the Lamm Korma.
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 Uber 4 arrived. For once, Mags eschewed her usual Aloo Gosht. Someone must have been spreading the joy that is the Lamb Desi Korma. Four more Lamm Korma were ordered, Clive and Yvonne chose – boneless.
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.
Two large handi of Basmati between six diners at our table, today we had a chance of finishing the Rice. Howard was encouraged to have Rice despite having ordered Roti.
This time, our table seemed to be covered in Roti. Josh’s Naan, although pale, did look inviting. The puffy pockets had formed, the Bread had girth. All Bread was served whole, and no sign of any Wholemeal Flour. Proper Bread.
Desi – said the waiter as he placed one karahi on the table. This went to the Prof. The following Korma went to Dr. Stan, oh, what had he ordered? That wasn’t right, but Dr. Stan admitted he hadn’t specified – Desi Korma. Technically, both versions are on the menu, the ubiquitous – Creamy Curry – I only see on their website. There too, the higher prices do not match what is seen in the restaurant.
Howard examined his Aloo Gosht, the Hector joined in, no Potato. Our waiter resolved this, the Prof and Howard swapped Curry. Sorted.
A small helping of Green Mush was placed on the table. Blended Chillies, to add the extra bite. The Hector went nowhere near it, those who did confirmed the obvious. No mercy. Nobody today should be complaining that their Curry was not Spicy enough.
Aloo Gobi
The heart sank, long, coloured strips. I have not seen the dreaded Capsicum in any Dish served at Punjabi Zaiqa, today it appeared to be sitting in front of me, in abundance.
Zwiebeln!
Coloured Onions actually, no issue here, also pieces of Tomato in the mix.
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.
With the abundant Rice, a fine Curry, possibly better having this as a Side to break the monotony of Meat and Masala.
Aloo Gosht
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.
Lamm Karahi
As with Steve’s Karahi Gosht on Monday, more Masala than served here in previous years. Marg sent a couple of pieces of Meat across the table, here was the – wow – moment for Hector. Compared to the Masala in the Aloo Gobi, this had the required intensity of Flavour. The Hector is long overdue having this again. Marg:
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.
I have not found anywhere else in Berlin that serves authentic Lamb Karahi at this level.
Lamm Korma (not Desi)
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:
The curry was creamier than I expected having not having specified desi, but it was tasty with a pleasant kick. Just as well I asked for spicy.
*
Chicken Mainzi Tikka
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:
Chicken breast on a skewer, marinated in yoghurt-mint sauce, prepared on the grill.
On reading this, I still don’t see – Curry, but what appeared was a rather impressive variation on Chicken Tikka Masala.
A surprise to find Tandoori style chicken, not over-grilled, rather lager chunks and easy to slice through. Rather succulent.
Sauce wasn’t spicy, as expected given the yoghurt-mint description. An interesting change from previous curry ventures with Hector.
A fluffy light Naan to accompany the meal. Ordered without rice, as we knew there’d be more than enough from other meals ordered by the group to share around.
Lamm Korma – Desi-style
This has become my go-to Curry at Punjabi Zaiqa. A Desi Korma is difficult to source, only The Village (Glasgow) now serves it in my home city. Theirs has lost a bit of its edge over the years, whereas at Punjabi Zaiqa, the powerful Citrus bite maintains.
Just the five people having this Curry-Heute, and each for the first time with comments secured from four.
Professor Graeme, mit Knochen
Reasonable portion of lamb, generous quantity of flavoursome sauce. Very satisfying.
Yvonne, ohne Knochen:
Excellent flavour and heat spot on. Lamb a little bit chewy though?
Mags, mit Knochen
Really enjoyed the Lamb Korma. The sauce was perfect, spice was just right & the flavour of coriander coming through added to the flavour. Only thing was that lamb was a bit chewy, but this didn’t stop any of us from enjoying our meal. Portions generous & come with lots of rice.
Maggie, mit Knochen
Lots of flavour, meat pieces too large at times. The portion size is good. Rice separated nicely.
On the table of six, the two empty Rice handi were stacked. Yay! It can be done.
The Bill
€27.30 (£23.09) for Hector and Marg
The Aftermath
Our chap took the payments.
Your English is much better – I observed.
Apparently his English has always been there, he just never let on before. This should simplify matters in the future: how to avoid Creamy Curry, mountains of Rice, then perhaps securing the ultimate – Fish Karahi.
Two more visits may be squeezed in this year.
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 
Having oft cited
Arriving at 15.00, Hector’s preferred eating time, it still felt a bit early for brunch. The sign – Chettinad – had me confused, but it was soon established that Yummy Kithcen is part of the – Asia Might – chain across 
The menu was brought, I could have spent thirty minutes studying this. A chap took my drinks order, I let him know that it would be some time before I would chose my meal. 
€
Most of the Dishes on the menu were not Curry per se but Indian food. The South Indian Lamb options were therefore comparatively few. No Fisch Chettinad, I could have asked, Chettinad Mutton Curry (€13.90) it would be. Leicht scharf – was the claim beside four out of five Mutton Dishes, Mutton Pepper Masala (€13.90) being the exception, another time. 
Despite main courses being served with inclusive Basmati thus making the food prices seem very reasonable, the Hector was not missing out on the opperchancity to have a (Malabar) Parota (€3.50). 
Mummy, Mummy, Mummy! – exclaimed wean the elder. She flipped skilfully between English and whatever Dravidian language, to her, was indigenous. This wee girl held court, the parents never got a word in. Opinions aplenty: The Gold Standard, the intensity of the microcosm, Comet Kohoutek, who knows? On and on – Miss Precocious 2025 – went, until the food arrived. No doubt she gave a critique. Does she have her own Blog. The future President of Tamil Nadu? I shall be heard!
The Parotta was everything this stretchy Bread should be. Well-fired compared to the norm, not virginal white to which I am accustomed. Still, the Buttery Layers were present, a joy.
The Coconut Milk accounted for the Creamy colour. This should not be a Creamy Curry, else the Hector would be giving it a wide berth. Traditionally, it does come – Soupy – unless one is in 
Dipping the Parotta into the Soupy Masala brought the anticipated pleasure. Curry Leaves and traces of Red Chilli were strewn through the Masala, key sources of Flavour. Authentic South Indian Cuisine has a way more intense Flavour than the Mainstream. The Smokiness was there, this enhances the Seasoning; if you like this style of Curry then this was a fine example of the genre. The Spice Level took me by surprise, in no way extreme, but so much for – Leicht. Don’t ask for – Sehr!
The Famous had already kicked off by the time I threw in the towel. I had to get back to Prenzlauer Allee and get the trusty Oppo into gear. I could have, should have, eaten more. The spare Parotta was leaving with me, a midnight snack?
It was thirty metres to the U Bahn station. Relief, but not for long, a catastrophic afternoon at Ibrox unfolded.
The news that 
A two day trip only, there would be Curry first, at 
There was a sense that Chef may have recognised me, it was a new young chap who took the Order. 
It’s Europe, Hector, it’s not Rice as we know it. 
Look at that Masala, this is Curry! 
Surprisingly, it was a blast of Coriander that hit the palate first. This wonderful Herb was strewn through the Masala. Big Spice, good Seasoning, the pleasure receptors were in a happy place, a definite – Wow!
Fish Karahi (£11.90) was almost had yesterday afternoon at 
This was postponed, last night’s eventual venue, 
Being later in the day, Fish Karahi was abandoned. Instead, Meat Mushroom Masala (£10.80) would make its inaugural appearance in 
At the point of ordering, I asked the waiter to reduce our entitlement of Chapattis to four. Let’s reduce wastage. 
The added Mushrooms made the overall appearance similar to the Fish Karahi. Additionally, an almost identical, minimal Masala with the Oil separating, and a few pieces of cooked-in Tomato, featured. Otherwise, this was a different kettle of fish. The Bradford-small Meat was well into double figures, the volume not really comparable to Scottish Curry outlets. 
There was a sharp bite from the combined Meat and Masala, a well Seasoned combination. There was a reasonable level of Spice, enough to know this was Curry, just what did happen last night at 
This Curry could have gone down as highly rated, however, there is a calamity to address. The Mushrooms were tinned. I know people who never eat Mushrooms because tinned are what they first encountered. As with Peaches and Pineapple, preserving in a tin does nothing to enhance the fresh fruit. Tinned Lychees, I would argue, benefit. 
This was the classic Keema Mutter. Served Dry, Masala at an absolute minimum, a plateful of Mince and abundant Peas. Spot the cooked-in Tomato making its appearance here also. Marg was a happy diner:
Enjoyed the free Poppadoms with Raita and some vegetables. 
The Bill
OK, we did pass through 
Sheesh Mahal
At 18.00, 
Amar was behind the counter as we entered. He knew it has been a while. 
In the days of Omar, Amar’s cousin and son of Taj the owner, the Hector rarely consulted the 
Marg chose something different: Makahani Mutton (£11.95) with a Chapatti (£0.50) to accompany. 
We had plenty to nibble on and nibble we did. 
A plateful of Curry, no handi, no karahi. No Ginger Strips, just a wee Topping of Coriander. The quantity felt fine at the outset, manageable. The Masala displayed a appreciable level of viscosity and was far from excessive. 
Where was the Seasoning?
The absence of bones and the Coconut Topping were the features which visually differentiated the two Dishes. Only on enlarging the photos can any significant difference in the Masalas be identified. Even then, one is still trying hard to spot the Cream, if there was any. I ask – how was this a Makhani?
Marg gives her words, I add these without further comment:
The Bill
At this point, imagine Hector’s head swelling, whilst Tony picked himself off the floor.
Outside t’Travelodge at Forster Square, Kurumilagu – Indian Kitchen has opeend in the premises occupied a decade ago by