Hand Cannot Erase
Hector and Steve are in Poznan! Yesterday we put the Ladies on a train to Berlin Schönefeld then took another to Polska. How did we get away with that? I have not mentioned the Joys of being Retired for a Blog or two…
Restauracja Indyjska Shivaz (Mielzynskiego 16, 61-829 Poznan, Polska) was first visited in April of this year, Steven Wilson Day. Shivaz has become the Curry House of choice in Poznan due to ease of access despite the address not matching the locus. Steve was met at Stary Rynek then we walked up 27 Grudnia. Where’s the Curry House? – I asked Steve as we stood metres from the entrance, they need better signage and a change of address.
We were The Lone Diners this Monday Lunchtime, there was no sense of recognition from the Waitress or The Chaps sitting at the Staff Table, by now surely Hector should be a familiar face?
Steve asked for advice, Lal Gosth (34 Zl) (their spelling) is the Dish I have had on two visits and would probably have been my choice again until I was attracted to the Specials at the tail end of the Menu. Mumtaj Mutton Korma (45 Zl) – Mutton in spicy yoghurt-onion-cashew nut, stewed – might possibly be a Desi Korma. I asked the Waitress if this Dish really was – Spicy. I was assured, let it be. Rice is inclusive at Shivaz as it is across Europe, however, I enjoyed the Vegetable Pulao (16 Zl) on Visit #1 and was denied last time.
I was advised that this Rice would be charged for, make it so. Steve added a Plain Naan (10 Zl) to the order. This created a dilemma: having foregone the Inclusive Rice/Bread, would there be a charge for the Naan also? A small bottle of Still Water (5 Zl) and a large Sparkling Water (15 Zl) completed the order.
Poppadoms and Dips were presented. The Poppadoms were in the standard European style – embedded Cumin seeds. Very Salty.
Mumtaj Mutton Korma
Grey – was Steve’s observation. Far too Creamy was mine. This was as far from a Desi Korma as a Curry could be. The Masala visually was as described, a Thick blend of Nuts and Onion. What happened to the Spice? There was no Spice in this Korma at all. On a scale of one to ten, this was zero. The Seasoning was there, or was this still the Poppadom coming through? A Sweet and Mild Curry, what was this to set before The Hector? At least there was no Coconut. It made a change.
The Rice became the focus of attention. Broccoli, Peas and Carrots were the Interesting Vegetables, it’s just as well I had ordered this else the meal would have been a disaster. The Lamb was suitably Tender but one has to admit that Chicken is the better option with this style of Masala.
Can I have the Blandest thing on the Menu? Next time I shall read all the reviews on Curry-Heute and order – Mutton Rogan Josh, Spicy Spicy.
Steve was advised that the Naan would be another three minutes. What came was Thin, almost Unleavened Bread. No Tandoor?
Lal Gosht
The Lal Gosht, as it should be called, had a slightly Creamy Masala. When I mentioned the lack of Spice in the Korma, Steve concurred, his Curry was lacking Spice also. What was Chef thinking about? Was it a lack of communication with the Waitress?
The meat was tender, there wasn’t a lot of flavour, you couldn’t taste garlic (or any other ingredient). There wasn’t much heat from it. Very average.
So, The Chaps who sat at the Staff table were doing what? Who was in the kitchen? Shivaz has impressed previously, not today.
The Bill
115 Zl. (£22.16) The Naan did not appear.
The Aftermath
We left.
There are 144 Curry Houses in Berlin according to one Source, Hector has championed 
Marg was straight up with Gosht Subzi (€11.40) and had the Waiter verify the Main Dishes were served with Rice. This was written on the first page of the Menu, in Deutsch. A Salad would accompany too. Realising that Bhuna Gosht would be Meat and Masala and Marg was about to have the preferred mix of Meat and Vegetables, Hector looked for a Vegetable Side. Aloo Gobi Masala (€9.10) was a Main Course, I asked for a Half, not a problem. Our Waiter was most biddable, there was a tacit acknowledgement that we knew exactly what we were about.
During the wait there was time to reconfirm our rendezvous with Steve and Louise later at the Berlin Hofbräuhaus. There might have been an assumption that we would dine there together, however, after last night in Augustiner, Hector needed Real Food. This is what I attempted to put away yesterday, proof if required that I eat other than Indian Cuisine, or attempt to. Ridiculous.
Marg was well under way with her Gosht Subzi. The tenderness of the Lamb was remarked upon, twice. Cauliflower, Carrots, Peppers, Courgette, Onions and Peas were her – Interesting Vegetables. Marg had chosen well, there was certainly enough here. That she scraped the last of the Masala from the karahi then cleared every grain of Rice from her plate shows she was hungry and appreciative. It was rare to see Marg clean up in this manner, especially when the Vegetables are in Big Blobs, not so here.
When faced with two different Curry Dishes on the same plate with Rice, does one mix or eat separately? Both the Bhuna Gosht and the Aloo Gobi Masala had to be evaluated. From the first mouthful of the Bhuna Gosht, Hector was impressed.
The Aloo Gobi Masala was described on the Menu as being – Panjab – style, Regular Readers know of Hector’s preference for Punjabi Cuisine. Peas were present along with the expected Potato and Cauliflower. The Main Vegetables were cut Large, as Marg had already noted, the Texture was Firm, who wants to eat Mush? The Masala may have looked the same as the Bhuna Gosht, this did not have the same Intensity of Flavour, time to mix. There was sufficient Masala with the Bhuna Gosht to drown the Masala on the Aloo Gobi, success. I was able to remark:
When told we were from Scotland he acknowledged that this was where – Chicken Tikka Masala – originated. I related the Apocryphal Story, Mein Host was amused. He also mentioned Leonardo de Caprio who had visited Edinburgh earlier this week to dine. Leonardo did not have Curry in Edinburgh.
ling Water – €5.50. Expensive Water.
As suggested on Monday, the first day of 
Arriving in the Southside early, Hector went on a quick tour of Govanhill venues. The findings are best reported in a 
I had warned Dr. Robin that a mass of Food would be presented and that he should prepare by having an early and light Breakfast, and definitely no Lunch. Hector’s preparation was to have Nil by Mouth, as perhaps Dr. Stan had also been instructed?
Behold – Karahi Chops – or so I thought. The Pile of Chops was way above the rim of the Karahi, it was impossible to say how many at the start. Beneath the Chops was the Residue 
The first batch was devoured, the limit of Fourteen could be reached without duress. Hector’s appetite was back. Meanwhile across the table, Dr. Robin had finally abandoned his knife and fork. That is not the way to eat Lamb Chops, Chapatti was the insulation.
They must cook it for hours to get the sauce to permeate the meat, it’s right through – speculated Dr. Robin. In case it is not clear, this was not Tandoori Chops covered in a Masala, these were Tender Lamb Chops. I pointed out that the Masala was Tomato-based, no Onions were evident. Spice and Seasoning were both at Perfect levels, just how can Chef achieve this so consistently?
Firstly, 
and everyone looks up. So it was here. The interior was a fraction of the size that was the original Pub, or 
Ikram, of 
Where is Waris?
Waris was first encountered at 
There was no Menu, posters on the wall advertised Kebap and Tandoori. Eventually I spotted the pre-cooked Curry and Biryani on display under the counter. It would be worth a visit for this, however, Waris has promised to cook to order.
Dr. Robin and Hector have been acquainted for well over a decade, today was the first time he ever made contact on matters other than Real Ale. It is 
Karahi Palace
The Lamb Karahi were brought with one Chapatti, halved, to start. Number two Chapatti would arrive after we were tucked in. The Lamb – on-the-bone – stood Proud. I suspect this was the first time Dr. Robin would have eaten – on-the-bone. Too hot to handle, I suggested he start by spooning the Thick Masala-mash from the base of the Karahi. Very tasty – was Dr. Robin’s immediate take.
Ambala Deli Bar
tion for Karela, however, Chicken Karela (£8.99) was his choice. I would slip into the conversation later that Hector does not consider Chicken as being the best Meat to put in Curry. Controversial no doubt as the majority of the population no doubt eat Chicken Curry. As it would take twenty minutes or more to prepare the Handi, Vegetable Pakora was summoned. Naveed brought this and an array of accompanying Dips with great efficiency. Camera-shy Irfan did add Ketchup. This greatly amused The Hector.
Our conversation was well underway. Introductions gave way to brief histories of our lives and upbringing. In terms of Curry, Hector’s is written 
A Pakora Spoon Race on Wednesday? This has to be seen. Hopefully this will happen on Buchanan Street at a time to be confirmed. A chance to visit the Catering College on Thursday is something Hector looks forward to. It was a Curry Course at Anniesland College which really began 
The Pakora was still not finished when Naveed brought the Lamb Handi. Irfan was well at home with this, Hector was glad there was someone to share with. With more Masala than the above referred to – Karahi – this is where the Marrow from the Bones makes all the difference to the Flavour. As Intensely Flavoured as Curry can be, Moderately Spiced and Well Seasoned, this Dish has been shared with a handful of friends since I first discovered 
The Menu was brought, the bound version is so different from the Newspaper of old. Dining alone in the evening unfortunately meant that ordering a Lamb Karahi was not on, it comes by the Kilo. I asked the Waiter, he pointed to two Dishes on a list. One was Chicken, the other Lamb on-the-bone. Lamb Masala (£7.95) it was with a Naan (£0.95). The Waiter was unclear as to whether I would be getting Lamb on-the-bone, he scored out whatever he had written and started again. Lamb on-the-bone. A Mango Rubicon (£1.95 – eh?) was ordered also.
Two Sauce Boats containing Dips were brought with a Bottle of Tap Water, none were touched.
The Aroma from the Lamb Masala was Wonderfully Distinctive. I could almost taste it before I started. Fifteen pieces of Lamb sat in a Thick Brown Gravy-like Masala. How different was this from the Shorva served in Deutschland in recent days? This was Real Curry, Punjabi Cuisine at its finest. Topped with Chunky Slices of Green Chillies and Ginger Strips, there was a considerable bite. Hang on, something was missing. Where were the Bones?
The Spice Level was Ideal, aided by the Chillies, the Seasoning a tad under. After the Erlangen 
The opening of Cafe Zafran (Brennerstraße 42, 96052 
A Large Bottle of Sparkling Water (€4.00) was a welcomed Accompaniment. Liquid without Alcohol, dearer than Bier in 
The Portion size was most satisfying: Potatoes, Peas, Green Beans, Cauliflower, Carrots, Courgettes, Tomatoes and Ginger Strips featured. I like the way the Carrots and Courgettes were cut lengthways.
This was a very Simple Curry, Pleasant.
Dr. Stan, Jonathan and Alan were making their first visit to the Curry House, Steve has been before. They were all warned, the Curry served here is the most Seasoned in any establishment Hector has visited.
Drei Jahren – was my greeting to Mein Host when we entered just on 14.00. For the second consecutive day Hector was recognised in a Deutches Curry Haus. I was handed a Menu but still studied the prepared Dishes on offer. The Base Curry Dishes are used as in any Curry House, Mutton Madras (€9.90) was the choice of Hector and Alan. Orange Lassi (€1.90) was advertised on the wall, I helped myself from the fridge and paid.
I too my seat and waited for Chef to make the necessary Tweaks. Steve surprisingly chose Mutton Vindaloo (€9.90), Dr. Stan and Jonathan both took the familiar option – Mutton Karahi (11.50). The Karahi would guarantee more than Meat and Masala, and we all know what’s coming next.
Eight Huge pieces of Mutton sat on Hector’s plate, sitting in a relatively Thin but Earthy Masala. Ginger Strips and Curry Leaves were the only other Solids in the Masala. Rice occupied half of the plate suggesting a Sensible Portion, there was still a lot of Rice. The Mutton was Huge, seriously Huge. I found myself cutting each piece of Tender Meat into four pieces. Now one can fully appreciate just how much Curry I had been given for my Tenner.
Steve sat opposite, it was apparent that his Mutton Vindaloo was worthy of any UK Curry Enthusiast.
Dr. Stan and Jonathan sat either side of Hector with their Mutton Karahi. The Masala was much Thinner than the Madras/Vindaloo, a definite Shorva, but not Excessive. Red Capsicum and Onions featured in the mix, Ballast possibly, but closer to a Masala Mash. There was the occasional – Mmmm – from The Doctor. Dr. Stan doesn’t say much when he’s eating. Jonathan had to celebrate the presence of the Capsicum knowing Hector’s abhorrence.
Basmati Rice, to share, was placed on the table first. There was more than enough but not the Wasteful Excess that too many Euro-venues supply. The Curry arrived, one could see instantly that the Ente Curry was Simple Fayre, Meat and Masala, the Lamm Karahi was the far Greater Dish.
What impressed me
The Ente Curry could not possibly compete with the Lamm Karahi, however, I was keen to order something else from the Menu. I also like Duck and only in Europe does it appear so often on Curry House Menus. One always comments on the Tenderness of Lamb, this was at a Different Level, Soft but in no way Mushy as Lamb tends towards. An Excellent Texture, being Brown Meat too it absorbed Flavour from the Masala. The Meat count was well into double figures.
