Firstly one had to travel from Chania, westwards along the north coast of Crete to Platanias:
Take the long bus – said the Information Doris at the Bus Station.
With the War Shelter reportedly closing at 16.00, a 15.00 arrival was the plan. It was 15.15 when I reached the highest point in Platanias. The War Shelter opening times are 10.00 until 12.00, then 17.00 until 20.00. Finding the Curry House became the next objective.
Krisna – Authentic Indian Restaurant (PEO Kissamou Chanion 102, Platanias 730 14 Crete) also opened at 17.00, though the upstairs premises clearly had open windows, somebody must have been inside. Perhaps they too had been open earlier today?
A stroll along the beach was followed by another climb up the hill, no point in arriving at the War Shelter as a sweaty blob. Time for the first Ice Cream of this Trip, and an Opperchancity to take in the view.
Hector was the first customer of the session, arriving at 17.40. I chose the small table one in from the balcony to take advantage of any breeze. The Serving Chaps were watching Athletics on the TV and Cricket on a laptop. Meanwhile a Chap was in the Open Kitchen awaiting some action.
The elder of the two Serving Chaps, Mein Host, brought the Menu. A quick glance revealed a novelty:
Choose your sauce
For Hector, Sambar looked the most promising, surely the Lentils would guarantee Substance in the Masala?
All the bases for Classic Curry Dishes were described by content and Spice Level. Thereafter, it was a case of selecting which Meat. As ever for The Hector, it had to be Lamb, though I will admit to not spotting – Fish.
The Egg Fried Rice (€4.50) would provide a Diversity of Vegetables. As per two days ago at Namaste (Chania), I opened the – Curry-Heute Campaign – page to have a photo of the – Dreaded Vegetable – just in case.
I showed Mein Host the Curry-Heute Homepage and advised that I was looking for a Curry with a Minimal and Thick Masala, and no Capsicum.
Not Soup.
How Spicy?
We eventually agreed on Spicy but not Silly.
You like Coriander?
Now we’re talking.
Do you have Methi/Fenugreek.
The reply was positive. Mein Host carefully noted all the required – Tweaks – he said he would advise Chef. Is this not how – all Curry – should be ordered, to cater for Individual Preferences, not just – take it how it comes? Lamb Sambar (€11.50) it was, a South Indian Curry, would it have the Smokey Red Chillies?
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?
I had plenty of time to take in my surroundings and photograph every page of the Menu. I counted forty eight seats at various combinations of tables, four of which were on the balcony. I was sat beside the wall painted with the Taj Mahal, where was the scaffolding on three of the four towers? That’s not the Taj Mahal I know.
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.
Mein Host crossed the room at pace bringing the Curry and Rice. The Aroma hit hard, I could smell the Very Familiar, had they dug up some Methi?
Excellent, that’s how I like my Curry! – I exclaimed.
Topped with Fresh Coriander and Sybees, here was the Thickest Masala I have seen in a long time. This Curry should surely impress.
The Rice was decanted, Corn, Carrots, Peas and Egg were present, so much better than just Meat and Masala, this makes a Meal. I took a plateful and knew I would never eat it all, another European example of Wasting Rice. There was easily enough for two people here.
The Meat content was well into double figures, it was time to taste.
The Kick was Significant, pitched perfectly, enough, no need to sweat further. The Seasoning was possibly a little below what I hope for, still, this was not going to impair my enjoyment of this Curry.
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?
The Lentils added to the overall Thickness of the Masala, I often interchange – Dry – and – Thick – this was an Excellent Example of that which I seek. In time, the promised – Citrus – came through. There was a lot to praise here, I felt like going across to the kitchen and shaking Chef’s hand. Suddenly I was distracted. The Doris behind me was making a roll up, she lit it. Bad manners or what? Fortunately I was nearly finished and the wind direction was in my favour. I was ready to move tables for the final moments of this Memorable Curry, no need in the end.
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 Homepage appeared to mesmerise. Of course, this is a selection of Curry Dishes which I hold to be – The Very Best. In time he scrolled on. It is a strange feeling to observe someone reading one’s life story.
The Bill
€19.50 (£17.10). Again I thank all those who voted for Brexit, not.
The Aftermath
On taking the photo of the kitchen I was amused to observe the same brand of Mixed Pickles as I have at home, which leads us to the sourcing of materials. Mein Host ask if I knew a supplier, as it happens I can put him in touch. Surprisingly, the conversation tuned to Bier. They are keen to stock Cans of Kingfisher, not the bland variety on sale across the UK, but the – Red – Kingfisher at 8.0% which I encountered last year in Jaipur. Re-reading my own account on Bier-Traveller.com, I see I preferred the Kingfisher Blue at 6.0%. As it happens, I have a contact with the UK distributors. It would appear that Hector and Krisna will be in touch again soon.
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.
There are many images posted by the many Curry Outlets in 
In 1982, Hector walked up Friedrichstrasse and crossed over to – East Berlin – for the afternoon. This street is unrecognisable from those historic days, especially the further south one goes. Long gone are the brooding tenements which were rebuilt after 1945, walking on towards towards Hallesches Tor, the atmosphere is so different, a vibrancy which did not exist in bygone days. Delhi 6 is located at the north east corner of Theodor-Wolf Park.
The majority of the Diners were outside. The Waiter gestured towards this seated area as I walked in just after 13.00. I said I would rather sit inside, only one other Diner has chosen this option. The Menu was brought, the Business Lunch was recorded but not read. Today was a Lamb Day, the options were studied. Too much Cream, too much Coconut was my initial thought. The Lamb Saag (€12.90) was considered, however, in 
At Delhi 6, Mains come with Basmati Rice and a Salad, this justifies the €12.90. The Menu also says one can ask for meals to be served in the – Desi – style, this was most encouraging, so I did. A Sparkling Water (€1.90) completed the Order.
The Blended and Oily Masala was – Red – unnaturally so. If Cream has been added, this was no longer visible, here was another Red Rogan Josh, not the Creamy version served in so many venues currently across Europe. Once it had soaked into the Rice, the Lamb stood out. The Texture of the Meat was such that it was apparent that this had been cooked in a Masala for some time.
From the start I sensed that something was not right. The Spice Level was approaching the non-existent, ironically, the Seasoning was OK. It was the Flavour, as – One Dimensional – as I have encountered. The Ginger Strips gave the only Diversity. I quickly realised that this – Solitary Flavour – in the Masala was not – Pleasant. The Source? I may never know. There was a slight familiarity, thankfully I have not encountered this often. It is possible the Onions were past their best. An over infusion of Kewra? The taste of Red Food Dye can destroy any Dish.
