Today is Tapping of The Bock at Löwenbräu Buttenheim, as good a reason as any to be in Deutschland. However this Blog as ever concentrates on the Lunch before the other distraction.
Erlangen has puzzled for years, why so many Curry Houses in a town of this size? The answer – The University.
On arrival in Nürnberg last night I had considered jumping on a train for the fifteen minute journey north to Erlangen. House of India is the last of six venues to be visited. A Source has it down as – Good for Lunch – which is a mystery as the Restaurant does not open until 17.30. Just in case, I checked it out again today, not only was Lunch a Myth, the Restaurant is shut for a week.
Around two hundred people alighted from my chosen train to Erlangen, was everyone coming for Curry? The Curry House which is metres from the Bahnhof continues to do well, perhaps I may squeeze in Lunch on Wednesday on my way home. Today’s choice of venue was Boliwood (Gerberei 8 91054 Erlangen, Bayern, Deutschland) a Restaurant which impressed last year when Mein Host and his Lady Chef were prepared to listen, an impressive Fish Karahi with Vegetables was produced specially for The Hector.
About a dozen diners were in situ when I entered Boliwood at 12.45. I was shown to a table in the room at the Bar. Another ten people would arrive during my hour at Boliwood. On taking my seat I showed Mein Host the Replacement Samsung, he remembered me.
The Mittagsmenu replicated the a la Carte, however, I was later able to confirm Smaller Portions. Lamm Sabji (€14.90) – Lamm mit Gemüse in Currysosse. Medium – was suggested. Hotter than Medium? Levels were offered, two as Standard, I opted for three. Four exists, taking my mind back to Gdynia where Level 4 was describes as – Insane.
Having taken the order, Mein Host returned – You had Fish with Vegetables last time. This reminded me – Kein Paprika. He immediately went to the kitchen, sorted.
On The House
Two Small Poppadoms and Four Dips were brought.
This is from home for you.
I had only finished the first Cumin-laden Poppadom when the Lamm Sabji arrived. Firstly I had to deal with the inclusive Basmati, again enough for two. Spooning the Curry on to the Rice revealed the Largest array of Interesting Vegetables ever encountered: Carrots, Cauliflower, Courgettes, three types of Bean, Aubergine, Broccoli, and Ginger Strips. Mixed into this were six pieces of Lamb, this was a Mountain of Curry.
The Masala was the Standard Indian Puree, as the Oil collected at the sides of the Platter, so the efficacy of the Dish was confirmed. This was Curry, and some.
Level 3
It is rare in Europe for Indian Restaurants to serve Seriously Spiced Curry, there was no holding back here. Level 3 is eye-watering Hot. One has to accept that when Curry is this Spicy, Flavour is lost. More Seasoning would have been welcome which is quite ironic in Erlangen. The Minimal Lamb was suitably Tender, however, this Dish was all about the Vegetables. There was an acceptable Firmness to the Carrots and Courgettes, better this than a Plate of Pulp.
The Quantity was such that defeat was inevitable. On seeing the Lunchtime Menu Portions, I was still happy to have ordered from the Main Menu.
Alles war Gut?
Zehr Gross.
Tea Time
Tea was offered and accepted. Schwarz, kein Milch. I don’t think this is what Mein Host had in mind, Hector cannot drink Tea with Milk.
Darjeeling – was declared on presentation.
Hot Tea after Curry, a Masochistic Treat I realised in my formative years of Curry Eating. The Palate was cleansed.
The Bill
€17.90. (£15.98) Mein Host reconfirmed that the Poppadoms and Tea were – from the house.
The Aftermath
Until next year – was going through Hector’s mind. Mein Host beat me to it.
And so to Buttenheim.
Mr. O’Leary has commenced a new Route: Manchester to Nürnberg at very advantageous prices. Nürnberg is as close to 
Approaching from Tibb St. all I could see was a building covered in tarpaulin, Men in hats hard at work. Had 
Rizwan took Cutlery and Napkins to a table occupied by one. Curtis is well known here, he would be welcoming. Meanwhile I completed my photographic ritual at the counter ensuring I had enough Chopped Green Chillies and more than enough Fresh Coriander.
Once the introductions were out of the way, Curtis asked if we had Curry Cafes like this in Glasgow. I replied in the positive though strictly speaking in Glasgow the Curry Dishes on display have to be reheated a Portion at at time. In Manchester the Curry is kept warm by baths of Hot Water beneath.
Ambala Deli Bar
ke Capsicum in Curry. Tastes differ as was manifested last weekend in 
Naveed brought out Yvonne’s Karela Gosht and Roti first. This was a Thick Mass of Lamb and the Bitter Gourd. Back in August, Howard and Hector were guests of Mein Host – Ahmed, on that day the 
Hector was fed next. The Karahi Gosht looked exactly as it should, a Mass of Lamb on-the-bone protruding through not the Thickest of Masalas ever seen, but absolutely no sign of needless Ballast. The Naan was as hoped for, Very Light, the first dipping was a – Gosh – moment.
Across the table Craig was making positive statements from the off. His intention to return to 
Some believe that Hector serves Marg a Curry every day, if only. A few times a year is the norm. Last night the freezer was inspected, it was overflowing with Lamb, much of it bought at the local supermarket, and heavily discounted too. Who would pay Supermarket Prices for Lamb when any Asian Grocer will undercut?
The Lamb, not browned, was pre-cooked mostly in its own Juices, a mere Sprinkling of Vegetable Oil was added to the Garam Masala and Dry Methi which were well stirred in. Unsurprisingly, the result was Dry Lamb with a Heavy Infusion of Spice and Herb.
The results were as intended, Minimal Masala, Herb Rich. The Seasoning was a Tad Under, Hector ran out of Salt! The Spice Level was kept Low so Marg would actually eat what was served. Ironically, the Superbly Tender Lamb gave off more Spice than than the Masala.
Saturday afternoon in Glasgow, the Traditional time for Curry-Heute. Entering the 
Prices have not increased in my five years plus of visiting this Wonderful Venue, it is about time. The first thing I spotted was the dropping of – New – on the front cover, I would ask, later. First things first – Lamb Korma Spicy (£6.50) had to be ordered. Qaiser went away momentarily to check the availability. All was well. Since I was having a – Curry – and not my usual – Karahi – I considered Rice to be the better Accompaniment. Mushroom Rice (£2.50) was selected from the List. When was the last time I ordered Rice at the 
I could not see Lamb Chops as a Starter, but they were listed in the Grills Specials as a Main, served with Salad, Rice and Curry Sauce. Curry Sauce. Chapti? Let those of us who have never made a typo admit they are lying. Ogri? What on Earth? Magaz Masala? Brains, Thunderbirds are Go!
The Fridge looked fully stocked and matched the Drinks listed, still no Sparkling Water. The Biggest Omission/Mystery was the omission of – Lamb – in – Chef Specials. I decided to enjoy my Curry then ask.
Qaiser brought a Huge Plate of Mushroom Rice, a Meal in itself. The Aroma was Magnificent, Cardamoms were present with Finely Chopped Mushrooms, full of Flavour. The Lamb Korma Spicy was served in a white bowl, it has been a long time since I was given one of these, if ever. The Puréed Masala was more Abundant than My Usual, but in no way Excessive. The contents of the bowl were decanted, I appeared to have a Mass of Bones.
The Seasoning hit first. Rashid knows I prefer – Well-seasoned – this was a the top end of the scale, a shock in some ways. The Spice hit the back of the throat, something that has been happening recently with increasing regularity. This – Korma – was not for the feint of heart. An oh so Familiar Citrus Flavour emerged, this was a truly aggressive version of 
Desi Korma taking me right back to my – Curry Days. The Masala appeared to be Tomato-based.
The Bill
Last night after an excellent visit to 
Howard could have played – Safe – but was willing to take a – Risk – with the Mutton Karahi (44 Zl). 
The Topping of Fresh Coriander, raw Onion and Ginger Strips was set to one side of the plate. The Masala was scooped with the Paratha, a Curry! Fourteen pieces of Mutton were counted at the start, I revised this upwards later. Some Meat was decidedly Tender, less than half was Chewy. Spice Level 2 was quite sufficient, Seasoning was not an issue. This was very much an 
The Mutton Karahi was only distinguishable by the absence of Onion Topping. I could see some of the 
Masala. Fortunately the 
Who’s Counting?
Buddha Lounge (Dluga 18/21, Gdansk, 
The Indian part of the menu was Minimal. Again, Chinese and Thai Cuisine were on offer. In search of – The Mild – I thought Craig might be tempted, but no, Chicken Tikka Masala (39.90 Zl) it would be. Yvonne was all for having a Chicken Vindaloo (39.90 Zl) when she spotted the Three Chillies.
Both Craig and Yvonne were impressed by their Dish, – Delicious – was echoed. I noted an Onion-rich Masala, suitably Thick and not dissimilar to the Masala whose appearance at least impressed yesterday. The Meat Quantity was Significant. And so the Positives came across the table, two very Satisfied Customers.
I don’t know what Mags was thinking at this point, the four of us have been to the Very Best of Curry Houses in Many Lands. I found it hard to believe, especially when I was permitted to sample a Soupçon. I have to trust my Co-diners, and have even permitted the appearance of the fatuous adjective.
To maintain the consistency of Curry-Heute, The Blog, the Meat was cut Small and was plentiful. The Seasoning was on a par with any Tin of Tomato Soup. Indeed, Tomato Soup is how the Dish tasted. There was absolutely NO enjoyment to be had by eating this so-called Rogan Josh.
Marg and Eleanor had only been in Gdansk for a matter of minutes when Hector put them in a taxi to the airport. Some have work on Monday and flying back from 
A Visual Feast was set before The Hector, a Mass of Fish protruding through an Impressively Thick Masala. The Rice was a Generous Portion, not Excessive. Finally I had something to photograph. The dim light in the Restaurant meant I had no idea of the colour of what sat before me. Still, the juices were flowing in anticipation, this could be Something Special.
Eight Decent-sized pieces of Fish were counted, this was not the nasty Four Pieces swimming in Sauce that I have been served elsewhere. The Fish retained a bit of Firmness, not the Scottish Haddock served so magnificent in Glasgow’s 
The Overall Flavour was Dry-Musty, it became monotonous. I had been hoping for the Smokey Flavour from Dark Red Chillies to kick in, not present in this Curry. This most certainly was not a Chettinad. The lack of any visible Herb meant that this Curry lacked any genuine Depth of Flavour. A Handful of Methi and/or Fresh Coriander would have been a welcomed inclusion.
The wait was appreciable. There is nothing worse than a Curry arriving in moments, straight from The Pot. Preparation noises could be heard from the kitchen which one has to pass if the Facilities are used. This would be Marg and Eleanor’s final day on The Polska Trip, The Man from Bradford would go home today without having had Curry. Strange.
A Circle of Large Chicken Pieces was set before Marg with a Mint Yoghurt in the centre. Marg recalled ten pieces, Hector’s memory was twelve. The photo shows eight, however, the size of each piece of Chicken was more than substantial. The Roti was served halved in a basket and bore little resemblance to any Roti encountered before. This was well towards being a Naan. The Methi coating looked most appealing. Dipping a piece into my Masala a few minutes later was – Joyful. Whatever this Bread was, it was Wonderful.
The upturned Rice made us wonder if the Biryani was better eaten on the serving plate. In the end, Eleanor decided to decant. In doing so she was able to control the Ratio of Rice et al to Yoghurt. Marg asked about the Vegetable Content. Hector was quick to predict – Potato, Cauliflower, Peas and Green Beans. To this Eleanor added:
The Lal Gosht was – Pleasant – it could and should have been Spicier.
Taj India (Wiankowa 3, 
Mulligatwany (9.00 Zl), their spelling, was Marg’s #1 selection followed by Fish Amritsari (15.00 Zl), Marg enjoys Starters. Having previously tried the Bhuna Gosht (37.00 Zl) and Lamb Balti (37.00 Zl) I was able to offer advice. These became Mags’ and Howard’s selections respectively. Eleanor went for the exotic sounding Lamb Mughalai (37.00 Zl) while Hector for research purposes opted for Achari Lamb (39.00 Zl). All Curry Dishes at Taj India come with Basmati, though Rice Variations may also be ordered at the risk of ending up with a Mountain as happened in 
The Waitress mentioned Cider whilst listing the Drinks on offer. Hector could not miss the Opperchancity to try Polish Cider, after the excesses of the last few days, a Drink without Hops. A good choice as it turned out.
The Bhuna Gosht looked way better than what I recalled being served in 
Eleanor’s Lamb Mughalai was topped with Cashew Nuts and was decidedly Creamy. Such a Curry is never going to be anything but Mild. Still, Hector could consider having this for a change, one day.
Howard wasn’t saying much as he picked his way through the Bucket of Lamb Balti. I had warned him about the Sheer Quantity served when I had this last year. As with the Achari Lamb, the Masala was 
Very much a mainstream Curry. Lamb Tikka rather than Lamb which normally I don’t like, but was very soft and malleable. Difficult to ascertain a flavour other than the creamy background. The seasoning was at acceptable levels, but a very good 1970’s, 1980’s Curry. The portions were excellent, the rice was a suitable modicum.
The Gingers Strips on top of the 
One concludes that there was Pleasure given by all the meals enjoyed today. Decidedly Mainstream Curry, the Interpretations were not what we would be served in the UK. If one enjoys a Creamy Curry then Taj India is most certainly worth a visit.
The Bill
