Walking into Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) at 13.00, there was a smile of recognition from the young chap who fronts the best Curry House found in Berlin. Two new venues have popped up, in time, these shall be investigated. Today, no messing about, Hector was here for Lamm Korma (€12.90).
Lamm Korma mit Knochen, Scharf, Desi Korma, mit Reis, kein Brot.
The – with bones – was confirmed by the chap as he wrote down the Order. I took a litre bottle of Fanta (€3.50) from the fridge, the paper cup was duly provided.
As a creature of habit, I took the same table that Marg and I occupied twice last month. Marg is not on this trip. Today she lost 1-0 to England in the final of the Over 60s Hockey – World Cup Final. That’s twice, same story in the previous tournament. Also, the tournament was being held in Auckland. One trip to New Zealand in 2024 was not enough.
A mature couple were the only other diners.
The food was brought on a tray. As ever, the quantity of the inclusive Rice was ridiculous. Note to self, next time I’ll have to ask for – halbe Portion.
I put more Rice than I would ever eat on my plate, this hardly scratched the surface of the handi.
Lamm Korma
The aroma was powerful. I recognised this as the distinctive Desi Korma, Citrus. Ginger Strips and Coriander topped the karahi. As I arranged the Lamb over the Rice, the Meat count reached double figures. Large pieces, plenty of eating. I spooned half of the Shorva over the Meat.
The Flavour of the Lamb was pronounced, this and the intense Flavours from the Shorva confirmed, this was one hell of a Curry. The Spice Level was sufficient, the Seasoning spot on. This Curry was pitched such all could enjoy it. The fresh Ginger Strips now tasted as if they had been cooked in, another source of Flavour. Two Green Cardamom were encountered, a whole Clove also. Whole Spices, classic Desi Curry.
Soft, Tender Meat, glorious. The 1960s came to mind, and the somewhat aggressive Flavours restaurant Curry had back in the day.
Pouring on the remaining Shorva, the final grains of Rice to be eaten were well saturated. So much Flavour, but what a waste.
As I ate, so the couple finished their meal. The lady fetched their packed leftovers from the counter and smiled as she returned. Like me, they probably had enough Rice for another meal. As they left, so Hector was engaged in conversation.
They come here often, the food is – super. Chicken Karahi is the lady’s favourite. I introduced her to the Lamm Korma, a Desi Korma, not what is normally served at mainstream venues.
Oh, and this was conducted in Deutsch.
The Bill
€16.40 (£13.70)
The Aftermath
As I approached the door, the young chap bade me farewell – Bis nächster Mal.
He knows I’ll be back.
The taste of Citrus lingered long into the evening.
Later in the day, I was walking through Kreuzberg, as one does, and spotted Amrit.
The sheer size of the premises impressed. Research confirms a mainstream menu. A resident of this city once advised, any Indian Restaurant which is also a cocktail bar, should be avoided. This is one of four Amrit restaurants in Berlin.
What has become a systematic trawl of Glasgow’s Southside Curry Cafes, continues. Today, 
The different layout and the addition of – Afghan Dishes – suggests a change of management/ownership. If anyone knows, please advise. Asking the solitary chap running the show today could have answered this question, however, he was kept busy throughout my stay dealing with Takeaway customers. Only in the – Afghan – section was it clear that Lamb on-the-bone was available as Lamb Doppiazza (£10.50). Lots of Onion then, maybe not. 
The Curry had at 
And so the chap took Kofta from the display under the counter and went to the kitchen. The TV has been mentioned here previously, today, a rather loud prayer meeting was being broadcast. Having spent so much time in the Middle East, I have come to feel at home with – the call from the minaret. One does not have this in Pollokshields. 
With minimal engagement, the chap brought the food. Having returned to his spot, Salad was offered, declined. 
No Egg (Anda), that has been a feature of this Dish as served at 
Previously, the Kofta were actually pieces of Seekh Kebab, as given away by the skewer marks.
Hector has his favourite places, but cannot visit them every week. Where would that leave Curry-Heute? This evening, Moiz, Mein Host at firm favourite: 
Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) was required having established that here is a source of truly outstanding 
That was ten days ago, in the interim, Howard paid a visit, he knows if Hector makes a declaration, it is worthy of consideration. If only the rest of Glasgow’s populace would take the hint, 
Howard and Hector planned a return today at 14.00. Yesterday, a phone-call booked two – large – portions, to sit in. 
The display of ready Curry had ample Karahi on display, Chicken Karahi Lahori (£7.00 / £9.00) too. Chicken Curry has featured enough in these pages of late. 
I helped myself to glasses of tap water, a jug sits on the counter, available to all. 
The Paratha seemed huge. Layered, buttery, flaky, and retaining its softness throughout, a decent example. I shall always prefer the use of white flour, not wholemeal. 
Ginger Strips had been cooked in with the Tomato-based Masala. I reminded Howard that by removing the Tomato skins, the Masala seemingly creates itself. The portion was well sufficient, even allowing for the Bones. If this was large, it was within our capacity. If standard, then who needs – large? Now for the eating. 
The richness of Flavour was immediately evident. The same ingredients are available to every Curry House, it’s therefore down to the Chef, and if he/she knows how, this magical result becomes possible. Today, I did spot a lady emerge from the kitchen. 
A modest portion of Chana sat in a brown Shorva. Cinnamon was what hit Hector’s palate, Howard offered – Clove. 
We arranged the plates such that we could split this complimentary offering. Not wanting to spoil the joy of what we had actually ordered, the Chickpea Curry was set aside. It was almost a Dessert, which was fitting when Arshad approached once more:
There was seasoning, spice and flavour. The lamb was soft and Howard had an appetite. Having missed out last week (he’s still going on about it), the anticipation and expectation were high. Both were more than fulfilled by an excellent Curry. I also enjoyed the Chickpea side dish, and was particularly impressed by the Paratha which was savoury, but had a sweet edge that complemented both dishes. 
So, you don’t just have to take my word for it, Howard, and the taxi driver who indirectly sent me back here, agree: New Cafe Reeshah has something to offer that is among the best in this city. 
I showed Arshad 
Earlier this year at 
Arriving at 13.20, it became apparent that the Hector was too early, not all of the Dishes were ready yet. No Lamb Curry was visible, not even the ever-present Aloo Gosht. Ali, Mein Host, declared Nihari would be available around half past two. Snookered, what was a Hector to do? 
I took a table, another chap had just sat down opposite, Seekh Kebab plus other bits filled his plate. There was a moment of acknowledgment, then I let him be. 
The food soon arrived, a complimentary Modest Salad and Raita, then moments later, the main event. 
What a plateful, enough for two, more even. A Hector cannot eat this volume of Rice. Topped with more Salad components, a bit of thought had gone into the presentation. 
Four pieces of Chicken on-the-bone sat in the Shorva, plus one boneless. I arranged the solids on top of the mountain of Rice, retaining half of the Shorva for later, as is my custom. 
The Spicy Pilau kicked things off, impressive. Soaked with Shorva, even better. The Seasoning was on the button, the Spice would never challenge, enough. The thin, Oily Shorva had all the Flavour properties of a Desi Curry. 
The customary question was asked, I could tell by Ali’s facial expression that he at first thought I was not enjoying my meal, there’s no such thing as Chicken Curry – also puzzled.
With the Meat finished, it was time to pour on the remaining Shorva. The Spiced Rice and Shorva was maybe not exciting, but certainly satisfying. I ate as much as I dare given that the rest of the Monday ritual had to be considered. My final mouthful was most rewarding, a blast of Clove. 
The Chicken Corner 
Arriving at 13.00, the Hector was prepared for what was coming. There is no Lamb on the menu, so it was Chicken and/or Vegetables. What was known, this essentially Takeaway venue with three tables, would still have Desi Curry on offer. Once again I draw the reader’s attention to the price of Pizza, just how do the Pizza chains get away with charging what they do? 
All were available in – small – or – large – sizes. I had Mince & Tatties for dinner last night, so Chicken Mince and Potato (£5.00 / £7.00) wasn’t on. Spinach With Potato’s (sic) (£4.00 / £6.00) might have tempted, however, 
Reheats complete, I was called to the counter to collect my food.
Vegetable Rice
Four small pieces of Chicken, served on-the-bone sat in a Shorva. There were no leg or thigh bones here, this Chicken may well have been off the arse end of the carcass. Having arranged the Chicken on top of the Rice, I smothered the solids with a sufficiency of Shorva. Half of the Shorva was retained for later. 
The Shorva was immense. The Seasoning was well pitched, the Spice would build, the Flavours were classic Desi Curry. With the plastic fork, I was able to separate Meat from Bone with ease. Decent Chicken, and regular readers will not be surprised when I report nothing else. Chicken does not – Curry. 
This was lunch, this was Curry, the Shorva was doing the heavy lifting. Once the minimal Meat had been consumed, the remaining Shorva was poured across the Vegetable Rice. The expected Mixed Vegetables would have been a game changer here, instead, the Chana was not –interesting – at all.
My wife is the best cook in Glasgow – so a taxi driver told me one evening. The Hector is still waiting for an invitation to verify this. 
Despite the minimal seating and lack of facilities, original 
The fayre was a la Glasgow Curry Cafe, an array of starters and ready-cooked mains. Given what I have eaten in the last few days, the Chicken Curry was almost tempting, but what was that top right, behind the Vegetable concoction? There wasn’t much of it. A comparatively Dry Curry, hint of Yoghurt/Cream, the Meat unfathomable at distance, not a trace of Oil.
The business end of the menu offered Curry in two sizes of portion, this I like. Haleem, that was the other Mash, as established when a later customer ordered this obliterated Lamb which is very much a matter of taste. 
The round Tandoori Naan was served whole and was on the verge of forming blisters. Suitably, risen, this would prove to be light and fluffy, an excellent Naan. 
Jumping ahead here, the ensuing conversation confirmed the nomenclature. 
Hector cooks a Prawn Curry? After the recent 
With Marg up north, today was an opperchancity for experimenting. 
The Potatoes were then dry fried in the Onion-Spice mix before the Coconut Milk was stirred in. 
To accompany, Rice, note the inclusion of the leftover Veg Fried Rice from last week’s visit to
The humble Potato rarely fails to deliver. Maybe every Curry should have an – Aloo – component? Herb-rich, Earthy Flavours were unsurprisingly dominant. Seasoned to taste before serving, the late addition of coarse Black Pepper was the only source of Heat. This was surely a better outcome than originally planned.
The Prawns were the added bonus, maybe cooking them in the Onion-Ginger-Garlic at the start would have given them more Flavour. As a light meal, this worked well. 
The freezer said – Chicken tonight. Something different was required, there was a notion for 
The surface Masala was among the thinnest I have ever cooked. There was a more substantial Masala at the base of the pot, so not all Shorva. The quantity of Salt in the 
This was a tasty Curry, enjoyed by us both. It’s all about the sauce, the Chicken, as ever, proved to be incidental. Patia may well make another appearance in the coming months. Has anyone ever encountered Fish Patia? Fear not, the Hector will never order Patia in a Curry House. 
A Monday lunchtime in Glasgow, options for Desi Curry are frustratingly limited. A third visit to The Wee Dhaaba (17 Elder Street, Govan, Glasgow G51 3DY) was the choice. On 
Marg would join me, but not for Curry. I had promised the ladies at The Wee Dhaaba that I would bring Marg for coffee one day. Today was that day, however, once again, the opperchancity to have Masala Tea would not be resisted. 
A return to Lamb Karahi was envisaged, alas this was sold out. If this excellent Curry sells so quickly, why had making more not become a priority? Without a moment’s hesitation, Methi Aloo Gosht was ordered. Spice Level was discussed, I chose seven on a scale of 1 – 10. Today a Paratha (£2.50) to accompany, Tawa was described as giving a softer outcome than Tandoori. 
Marg had studied the cakes etc. on display: Desi Karak Chai (£3.00) and a Cookie (£1.50) became her modest order. 
The wait for the Curry was appropriate. 
As nobody has ever challenged the Curry-Heute classifications of Methi Gosht, I’ll stick with it. There are typically two ways of preparing this Herb-rich Curry. One either adds the Methi to a prepared Masala, which I favour, and as was the case here
Last time,
