Hector was here at Lunchtime yesterday, only to find the place closed. Indisches Fast Food Imbiss (Barer Strasse 46, 80799, München, Deutschland) is also closed on a Monday. At least when they do open late morning, they stay open all day.
Hector arrived today at 13.00, joining one other customer. During my visit more came including an Indian family. Chicken Bhuna was what I heard when the Father approached the counter. The child had other ideas – Fleisch (Meat)!
With seven tables this Modest Cafe is exactly what The Hector seeks wherever the travels take me. One hopes that Something Special will be discovered, a New Flavour even. Perhaps twenty could be squeezed in, it was feeling full by the time I left. The First Curry was brought to the Chap who had waited longest. It looked promising in the glimpse I caught, possibly Dark and Thick.
The Menu was studied at leisure. Vegetarian, Chicken, Lamb and Beef all featured. A Fish Curry was what I had in mind, no such luck. Lamb Alu (€8.50) it would have to be.
Having seen the Bubbling Masalas, that the wait was some twenty five minutes did puzzle. A theory was formulated, suspense. A Chap came into the Cafe for a Takeaway: six bottles of Augustiner Helles from the fridge. This is Deutschland! When steel platters of Basmati were placed on my table and the family table beside me, the arrival of the Curry was heralded. 
One would eat off this Rice Platter. As is the Bayerische Way, more Rice than was required but not totally excessive. Then came The Curry. The Wean and I both received a Karahi of Meat, mine was also filled with Potato. Straining, ever so subtly, I could see that the – Chicken Bhuna – had become a Karahi of – Mixed Vegetables – Dark, Mysterious, a pity The Hector cannot approach strangers and ask if I can photograph their Meals? HECTRE – Licensed to Photo!
Shorba
One has to accept that Shorba is Authentic Curry, Menus should state clearly that this is what will be served. When in the mood for Shorba I go to the Sheerin Palace (Glasgow) where what in served is Rich in Flavour, their Kofta is also excellent. What did we have here? A Mass of Potatoes and Strips of Meat. I knew before I took the first piece of meat that this could not possibly be Lamb. Lamb does not cut in this manner, this had to be Beef, it looked like Beef, and tasted like Beef, it was Beef. Not the end of the World, but why not say so? The Potatoes were cut in a bizarre manner for Curry, Wedges. With the Shorba base they were wet, a far cry from Potatoes covered in Cumin. These were Potatoes, cooked al dente. The Theory was – had I been I waiting for the Potatoes to be cooked? More than likely. The Great Potato Debacle of 2011 flashed through the mind once more. How many Potatoes? More than a man could eat, no Potato Famine here.
The Shorba disappeared into the Rice. As the Beef and Potato had only their own Flavours, they gave nothing back. Shorba = Soup, use the Spoon. Ah, Bisto! This is when I have to write this Dish off. The Flavour was that associated with Packet Masala one buys in the grocer, once. Spice and Seasoning were non existent. Herbs? Forget it. There was nothing sitting before me that could make me accept that this was – Curry. It most certainly was not Lamb Alu.
Never before has Hector left half of what had been set before him. Note the day. There was no Pleasure, no Interest, time to go.
How much have I missed a Fisch/Lamm Chettinad at the Indian Mango?
The Bill
€10.00.
The Aftermath
A fast getaway. What to have for my Real Dinner today? Time to check out an Afghan Restaurant?
There is a Pakistani Restaurant next door, Deeba. That Hector may return to Barer Strasse one evening is unlikely, why do they not open at Lunchtime?.
Hector is back in 
The premises were substantial. A seating area to the left was bypassed as I approached the inner seating area. A Table for two was allocated. The tables are close to each other, perhaps this gives then better flexibility. Two Ladies sat in my line of sight, about a dozen other Diners would frequent Sangeet during my visit.
It had to be Lamb. Kartick Pura Bhuna Gosht (€19.00) appeared to contain The Ingredients which Hector looks for in Curry. It also avoided any unwelcome inclusions. €19.00? A bit steep, but Rice was included. This Dish had a Three Chilli Rating.
A halved Poppadom was presented with three Dips. There was no Tamarind, and the Poppadom did not have the customary embedded Cumin Seeds. The Sparkling Water took an age to arrive. Division of Labour?
Today, Excess was taken to the Extreme. The Waiter spooned some Rice from the Platter on to my plate. What was left would easily have fed two more people. Do they Reclaim or Bin? There is no point considering Bread whilst this custom prevails.
The Kartick Pura Bhuna Gosht looked very Mainstream. With a Thin Onion-pureed and slightly Creamy Masala that is so typical of Deutsche Curry, one has to question if the term – Bhuna – has been understood. Far too Wet. The discovery of Ginger Strips was a welcome sight as the Curry was spread across the Rice. This would not be just Meat in Sauce, the Ginger gave the welcomed – Crunch.
The Meat Content was impressive. Having devoured some of the Lamb, there was still double figures left when I remembered to do the count. The €19.00 began to feel justified. This was a Mass of Food.
The Paratta (£2.50) served at Akbar’s is Reliable, very Flaky. John, still following the Hector lead ordered one too, as did Chris. Naveed announced he would bring Plain and Garlic Naans for The Table with an assortment of Rice. Mr. Boyd could enjoy his Rice without the outbreak of war. The order complete, he returned to inform us that Capsicum was already in the Roshan Lal. The order for three stood, however, Hector as may have been mentioned, finds this Ballast to be abhorrent in Curry. The Hector Curry was changed to Lamb Karahi. The Menu says Karahi Gosht comes with a few bones, it didn’t last time.
The Chops numbered Five, as opposed to the normal Four. However, the Shriveled Chops were visibly smaller than those served on previous visits. One bite per Chop before gnawing. The Chops were Very Spicy and cooked to Charcoal on the Periphery. More Charcoal than Meat was an exaggerated note. Still, they went quickly, very enjoyable. 
Potato and Mushroom Puree looked Sound. The Chicken Nambali looked – Yuch! It was exactly as described.
The Wonderfully Flaky Paratha in hand, the Masala was dipped. Spice and Seasoning were to the fore. The Masala was Dark and more voluminous than would be served in Bradford. The Lamb was cut Bradford-small and there was plenty of it, no Bones. There was a lot of Lamb, it would take Hector and age to finish this Dish. Knowing that eating an entire Paratha and all this Lamb was impossible, I did the usual: enjoy the Paratha whilst it was Fresh then concentrate on finishing the Karahi. Still the Spice and Seasoning were dominant. The distinctive Bradford Herb Flavours were not there. The Karahi was so Spicy it was difficult for any real Flavour to emerge. John had asked for his Roshan Lal to be – Phal – Hot. Comments awaited.
Tracey and Katie fared better, almost. Tracey was convinced the Paneer had been made on the premises – Not as rubbery as supermarket Paneer, which impresses. The best Paneer I have ever had.
Katie concurred with Tracey about the Paneer but also stated – The spice covered the flavour, very hot, can’t taste much else.
It was time to introduce myself to our Excellent Waiter. It was not his fault that The Chef had lost the plot. Naveed had stated that – Asian Style – meant – Spicy, however, an Experienced Chef should not present a Dish that has Spice mask the Flavour.
The Dry Methi had been soaked along with Curry Leaves for a good hour, as recommended by the Chaps at KRK. The aroma of Methi in the Kitchen was Splendid. Cumin Seeds, Black Onion Seeds and Four Cloves were also fried in the Hot Oil before adding the Tomatoes. By the time the Salt, Pepper, Chilli Powder and Turmeric were added, there was quite an Aromatic Ambience in Hector’s House. Some Frozen Coriander complemented the Methi and Curry Leaves.
I have always thought I can make a Curry replicate the appearance of any Curry served in a Restaurant. Today this was not achieved.
The Final Visit of 2015 to 
Four, Two each. Wonderful. Spicy, Succulent. Why did we order One Portion?
The Aloo Gosht was on-the-bone. A Lamb Chop was part of the mix. Mags ate until she was sated.
Meanwhile across the table, Hector got stuck in to the Sizzling Mash. The Ginger Strips and Fresh Coriander Toppings always add to the experience. There were no Sucky Bones or Lamb Chops in the Karahi Gosht, still….enough bones. With the Seasoning, Spice and Methi exactly as required this was once more simply a joy to eat.
served at the 
A Takeaway, on a Friday Night? Wtf? T’is the Silly Season, when the Pubs are mobbed with those who venture outwith their comfort zone, and ruin it for everyone else. As I dropped Marg off in Helensburgh for her – Party – she suggested I visit the 
So why the difference? Friday Night rush? 
Last time, the Chicken Pakora became the base for a 
It has been raining this week in the West of Scotland, but not as much as it has in the northwest of England. Hector was sent photos of 
from the train station became the Venue of Choice. A reliable Curry Blog reminded me that the Lamb Kadai had caught the eye on the 
Under-seasoned and under-spiced, one Cardamom. There was not a huge amount of Flavour emanating from this Masala. The Rice had absorbed most of the Masala so the Dish so this was not Soup. Large Pieces of Onion had been used as Ballast, just as well I had asked for the Capsicum to be withheld. With Onion also in the Rice, one had to wonder just how much Onion The Chef expected his customers to digest?
Update – Six Months Later
If one is celebrating in Glasgow, there has to be Curry. If the Curry is not from 
Those who wished Rice ordered Pilau. Those who required Chapattis ordered these. Hector chose Vegetable Rice, they wouldn’t, would they? They did!
Craig’s – Baby Curry – was exactly how he required it. We took his word for it, no need for a Sample. Craig – … it was among the best I’ve ever had; the lamb was cooked and flavoured to perfection.
Back in May, Shkoor, Mein Host at 
There is an oft quoted statement in Curry-Heute that there is no such thing as – Chicken Curry, this was Biryani, a Dish Hector rarely orders. Totally Dry, Perfect. The Flavour from the Small Cut Chicken was Potent, Unexpected. Had there been a Masala this may well have dissolved away the Impressive Flavours. Chicken Thighs – observed Alan. Hector spotted the stone from an unidentified Fruit. Plums were mooted. Shkoor confirmed this – Dried Plum, that’s what gives it a slightly sour taste. Who would have thought of adding this?
Two weeks ago Hector spotted the 
The Flavour is Rich, but simple. With a Slight Creaminess, – Yoghurt – we all agreed, the Lamb on-the-bone looked very Pale. White, nothing Red had been added, no Red Chilies, Paprika. We wondered if there were Onions and Tomatoes, The Menu lists these. Salt and Pepper were therefore the Spices, Simples, yet full of Flavour. Magnificent.
Mr Anwar Sr. addressed The Company. He described the importance of the Meat being cooked on-the-bone, only in this way can the Full Flavour be achieved. Shkoor insisted I had savoured the White Karahi on these premises once before. He quoted the 
At 17.20, Shkoor brought out the Karahi, piled high with Lamb Chops – Lamb Chops Karahi. A Hector admission – this is not what was expected, but it is what I had ordered. I had Lamb Chops Achari in mind, but I did type – Karahi – in the order, my fault. Hector is not omnipotent. Perhaps given the above, this was just as well. The Lamb Chops were of the Chunky Variety, no skimping here. Smothered in the 
The Lamb Achari looked typically – Mainstream – Meat in a copious Masala. The Masala had a consistency that was too Thick to be called – Soup, not bad, though the Colour was suspicious. 
Spooning the Lamb on to the adequate, and thankfully not excessive, portion of Mushroom Rice, I counted ten pieces of Lamb. The majority were Substantial, some would have to be halved. This was a lot of Lamb. The Lamb was Tender and of perfect consistency, chewing required, but in no way was this Tough Meat, better this than the Pulp one receives at times. The lack of Seasoning was the next parameter to be reckoned with, fortunately the – kick – made up for this. The anticipated Tang was there, just. I have had more Potent Acharis served, there was no sign of Lime Pickle or similar. A solitary Dark Red Chilli was discovered, with the Topping of Fresh Curry Leaves this immediately made me conclude that this was a South Indian Achari... Does such a thing exist?
The Waiter approached to ask the Customary Question: