The second day in Bamberg was celebrated with a Trip to Erlangen, or Curry-Stadt as it could be called. This was Hector’s second Erlangen Curry this weekend. That I went to Boliwood first should say subtly what needs to be said.
Curry House (Helmstrasse 11, 91054, Erlangen, Bayern) is what first kicked off the phenomenon of six Erlangen Indian Restaurants. All but the House of India have been visited, somehow three years have lapsed since Hector was last here.
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.
The Bill
€11.90 (£10.62) We each paid at the time of ordering.
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.
The Orange Lassi was Pink. It did not taste particularly of Oranges. There was slight Spicy Note, perhaps Cardamom. I should have stuck to Sparkling Water.
As the Dishes were ready we were summoned to the counter to collect. For a change, the photographic ritual was completed with The Chaps standing. Alan and Hector do not appear due to a photographic cock-up.
Mutton Madras
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.
The Seasoning was off the scale, if one cannot tolerate Salty Curry then the Erlangen Curry House is not for you. It did become a bit too intense resulting in Hector being the only person not to clean his plate. The appetite is still not back to – bring it on – levels. Hector will be fading away.
Alan, sitting at the window, cleared his plate with ease. A good choice – was uttered as he got underway.
Lovely, but could have been spicier – was Alan’s final take on the Mutton Madras.
Mutton Vindaloo
Steve sat opposite, it was apparent that his Mutton Vindaloo was worthy of any UK Curry Enthusiast.
I take it it’s Spicy?
Challenging – was Steve’s reply.
As should be, the Vindaloo was Mutton and Potato making the Dish less of a Meat Overdose. The Masala appeared identical to the Madras, same Base Pot.
That was good – was Steve’s offering.
Mutton Karahi
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.
Well spiced, but a bit salty. More Curry should have red peppers.
Dr. Stan – I enjoyed it. Mmmm, red peppers.
The Quarter Poppadom amused all.
I think it’s a shovel.
The Aftermath
Great Value for Money – was a common statement as the day progressed.
Takeaway Menu
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.
Today is 
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 
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.
Level 3
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?
Tea Time
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.