Lunch in Freising, late afternoon Sustenance at Kloster Andechs. München is a City where one can have – Fun – on one’s own. What’s more, the same train ticket gets me to the airport tomorrow morning. Only in Deutschland!
James and Aileen have insisted for long enough that I go to Freising for Curry. Research showed there are two Curry Houses in Freising.
Which one?
The one near the other brewery.
The Weihenstephan Brewery and Brewing University is well known. Huber was experienced in the Weissbier Years around the turn of the century. It turns it Huber is the brand name of the Weissbier of Freising Hofbrauhaus which is directly across the street from the New Indian Palace (Mainburger Strasse 41, 85356, Freising). Bombay, the other Curry house has good ratings in – Other Sources.
The Major Objective of the day was to go to Kloster Andechs, where this epistle is being written. As those who travel to München know, Freising is the near the Flughafen, one of the two S Bahn lines (S1) splits such that each half of the train serves both. The other line (S8) goes from Flughafen to Herrsching which is 4km from Kloster Andechs. A Bus or Taxi is required thereafter. Despite the evolving Palate, the Bier Hier is Wonderful, and only here does one have Spezial Hell vom Fass.
The MVV Day Ticket is also valid on the RE trains to Freising, much faster than the S Bahn, and so this was Hector’s mode of transport. Rain, haven’t seen that since I touched down on Friday afternoon. It was a dreich walk through Freising, firstly to Bombay on the Main Street, then back through Marienplatz and up the hill to the Freising Brauhaus. In the gloom the lights were on at the New Indian Palace, a welcome sight.
A Family were mid-meal when I entered yet again bang on 13.00. Mein Host greeted and sat me well away from the Parents and Weans. As I took my seat I asked if we could speak English, The Hector was not taking prisoners today, no messing. Straight to the point, I informed him that I had come to the New Indian Palace on a recommendation. That I had come from Scotland appeared to impress.
The Menu had been studied on-line well in advance of the visit, whilst Fish was an option, it looked as if Lamb would be the choice. A full range of Lamb Dishes was available, the Menu was set aside.
Lamb or Fish, Thick and Minimal Sauce, no Paprika, Scharf.
Do you have Methi? This was acknowledged. Methi and Coriander too please. No further reference was made to The Menu, and so I do not know what was the Base for my chosen Curry.
Mein Host repeated my order back to me concluding with – … and no Capsicum!
A Poppadom with the embedded Cumin Seeds was brought with the Classic Three Dips. The Cumin Blast was Wonderful. This was the first thing to hit The Hector Palate with any distinctive Force of Pleasure in my four Curry Outings on this trip.
Everything was being photographed. When there are so few people present the Waiter cannot help notice the photo-frenzy. Maybe they are becoming used to this type of behaviour these days.
Taking in the surroundings, I counted forty place settings. The walls had Interesting Muriels (sic). I’m sure young children must ask. A Young Boy entered the premises and said – Hello – to me. He took a seat at the Bar. Followed soon by his older sister, they had finished school and were here for lunch. There was not a peep out of them. They have been brought up to behave. Appreciated.
The Curry did not take long to arrive which was a bit of a disappointment, I was hoping Chef was going for it. As ever, Twice the required quantity of Rice would accompany. It was only 13.13 and the Curry had been photographed already.
The request for Minimal Sauce had been ignored, at least it had an Onion-based consistency. Topped with Fresh Coriander and Ginger Strips, there were Green Specks in the Masala, the Methi?
This Curry was Flavoursome
From the off, the Seasoning hit home, very brave to have this much Salt. If one gets this right then the rest follows. The Spice Level was not demanding, but there was a Kick. The Masala, with the standard German Slight Creaminess, gave off a Slight Sweetness too. Far from being Sickly, this Curry had a Complexity I had not found elsewhere this weekend. The Herbs did their job, the Ginger Strips had – The Crunch.
The Lamb pieces were Large and in double figures. The first few were Very Tender, some required more chewing. There was a lot of Food in front of me. Pity so much Rice would be wasted.
I would not class this Curry as being Outstanding in the Spectrum of Curry-Heute, however, I have had much worse, especially in the last few days. This was a Most Enjoyable Curry, well worth the trip.
The Bill
€14.40. It was then I discovered the nomenclature of the Dish – Balti Lamm (11.90). The Half Litre of Sparkling Water was €2.50. The first sensible price for Water this weekend. No problems here.
The Aftermath
By now the family had gone and a late arrival’s order had been taken. Time to introduce myself formally. The Calling Card was handed over and the Curry-Heute Website shown. I concentrated on the München entries. Indian Mango had to be mentioned.
Although I prefer Punjabi cooking, this place serves South Indian Food.
I am Punjabi – was Mein Hosts’s response. Given the quality of the Curry served, it had to be.
I told him that Glasgow has mostly Punjabi Restaurants whilst Edinburgh has Bangladeshi.
On hearing – Bangladesh – there was an audible dismissive sound.
They don’t know how to cook. They just hang a sign… (saying Indian Restaurant).
We were two like-minded Chaps.
In the foyer was a display cabinet showing some Curry Ingredients.
Surely not?
With an appetite larger than it should have been, Hector headed out to locate Nigin – Afghanisches Restaurant, Cafe, Bar, Cocktail Bar (Neuheuser Strasse 15, 80331, 
Hector’s dinner was sitting on the table in front of him! Wtf? I have waited longer in a Hamburger Joint, well longer in a Kebap Shop. I don’t think this did the credibility of Nigin any favours. They could at least have pretended it had not just been scraped out of a pot.
earlier at Indisches Fast Food Imbiss, I was taken by surprise.
The Lamb was Beautiful, don’t think I’ve posted this before. Very, Very Tender. As the Large Pieces were broken up, so the plate was filled with an almost Substantial Portion of Meat. The Waiter had provided three Dips, one was Scharf. Careful, too many of us have been caught out here. Some was stirred in, nothing, try again, nothing, Scharf? Do they know what this word means?
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.
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!
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 
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.
How much have I missed a Fisch/Lamm Chettinad at the
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.
