Today The Company had plans involving a trip off the edge of the planet, Wiesenttal and beyond. They alighted from the Bamberg Train at Forchheim, Hector continued on to Erlangen. Once again Hector is exploring the disproportionate number of 
Curry Houses located in this town. So far the Erlangen Curry has ranged from Pretty Poor to Impressive. Discovery of say an Indian Mango (Munchen), Yadgar (Glasgow) or Dera (Manchester) will always be the overall objective, but then this is the objective every time Hector visits a new Curry House, anywhere.
I had to pass the Bombay Haus where I had my head blown off in September, good to see it in daylight. Sangam (Martinsbühler Str. 1, 91054 Erlangen, Deutschland) was today’s port of call, about a ten minute walk parallel to the railway line. Arriving just before Noon, Hector was the first customer of the day. The Drinks Waiter had to call The Waiter from the Kitchen, I was shown to a small table in the middle of the large room on the higher level.
There is a lower level where I entered. With two entrances it is difficult to say if I came in the front or the back, whichever.
The courtyard area impressed as did the canopy entrance. I can see people sitting out here of a summer evening.
Fish Curry for Lunch?
Fish is usually the objective when Hector dines this early. Once more the Fish List was studied, and as happened two days ago, the eye was drawn to Achari Lamm. One thing, the Eagle Eyed Hector had seen the Achari Lamm on the Mittagskarte, not the Main Menu. After the disappointment that was Delhi, I thought I would give Erlangen Achari another chance. It has been a week of second chances.
The Waiter took the order – Achari Lamm – then asked if I desired – Soup or Salad. This was part of the Lunchtime Deal which cost, I noted €6.10. Huge Portions not expected then. Hopefully I would be able to tell the difference between the Soup as the Starter from the Masala in the Curry.
A Young Couple sat two tables away, they were on a Romantic Lunch, Hector never had a Romantic Curry at that age, I had Neil as a fellow Curry Enthusiast, somehow not the same. The place slowly had more customers arrive, by the time I departed some half dozen tables were occupied. There was plenty of space, I estimated about one hundred people could be comfortably sat inside these premises, more outside. The Rooms were Bright and Airy, with the unseasonal warmth brought by the mid-November Sun. I was glad when the Sparkling Water arrived. I had asked for a half litre bottle, the Waiter had suggested a Glass. The Large Giraffe went down well.
The Soup arrived, blink and you’ll miss it. The smallest of Bowls and only half-filled. Oh, well, look how little I am paying.
The Soup was Stunning! A Tomato Soup, and not from a tin. This was Homemade. It had a Kick, was Seasoned to Perfection and was Piping Hot. The Taste was Magnificent. Hopefully, I have now impressed upon the Reader that I enjoyed the Soup! I wanted more!
It has been noted for decades that whenever a Starter impresses to this extent, the Main Course tends to disappoint. The Spiced Haddock at Yadgar being the exception that proves the rule, whatever that means. Just how small would the Curry Portion be to follow the Dribble of Liquid?
Achari What?
I was taken aback when yet another ridiculously Large Portion of Basmati was presented. How much Rice is being wasted everyday in this country? Nobody can eat this amount of Rice. The Small Karahi was anticipated. The Masala looked Thick, Creamy, what lay beneath? How many Pieces of Meat? About Eight, not bad at all. There was only one problem, quite a Major Problem, one that Hector has had premonitions about for the last few months. This was Achari Chicken!
Hector does not purchase Chicken Curry, it may be Home-cooked when entertaining. The Chicken Korma Recipe above works. But, Chicken does not Curry, everyone knows this! What to do?
Kismet!
I had to eat this Chicken Curry. Swallow. It was fate. I have seen it coming in my Dreams.
The Curry was Excellent!, well for a Chicken Curry. The Masala was delightfully Thick, the Menu said – Pikant – this was indeed – Tangy. There was Spice, Seasoning, Genuine Flavour, the occasional Peppercorn added bite. The Best Curry of the Week! A pity it wasn’t Lamb. How far was this from a Glasgow Lamb Achari? Many Miles. It makes me wonder why nobody is willing to take the chance and create the Driest of Curry Dishes that await me in München at Mango.
Perhaps the Curry House, which I passed en route back to the Station is best set up for this, it is a Curry Cafe, the rest of the premises I have visited in Erlangen are all Posh. Tablecloths everywhere.
Mein Host appeared whilst I ate and acknowledged everyone in the room. I wondered if I would get a chance to engage him.
The Waiter approached to clear the table. I asked for Achari Lamm, this is Chicken.
Hector had deliberately left the last Piece of Chicken as evidence. The Waiter prodded it with the fork.
Oh.… he disappeared, no apology.
The Bill
€9.10. The Waiter brought the smallest of Cups and Saucers – Chai. It already had the Milk and Sugar in. I was reminded why I take my tea – Straight.
The Aftermath
Mein Host was upon me as I handed over the Calling Card. I told him I had received Chicken instead of Lamb. Only on reading this will he discover how much of a Tragedy this was for Hector!
We chatted about the usual Curry-Heute coverage. I mentioned the Punjabi Curry served in Glasgow, he is a Punjabi. He was trained in the UK, so should know what is expected. The Curry served here could be Outstanding, had I ordered a la Carte, and been given Lamb, well who knows?
I had to ask the question that has brought me to Erlangen so often in recent times – Why are there so many Curry Houses in Erlangen?
We have a large Indian population, people are here to work at Siemens, the University and the Hospital.
Finally!
I’ll be back sometime.
Always welcome.
enu which has replaced the Buffet of five years ago.
Spicy, not Spicy? – asked Mein Host. This was accompanied by a smile, the first of the day.
A Young Chap brought the Curry and Rice about ten minutes after ordering. First impressions are important, the Masala was copious but clearly there was a mass of Solids contained within the Karahi. The Masala was not as Thick as served in the best UK establishments, however, unlike that served 
This was a Masala. The Vegetable Content was impressive. As I noted the List of Vegetables I began to wonder about the Meat Content. Eight good sized pieces of Tender Lamb were uncovered as I decanted to the Base of Rice, then more. Once again, Hector had been given enough Rice for Two. Cauliflower, Broccoli, Green Beans, Peas, Courgette, Potatoes and Carrot were present. This was a Healthy List of – Interesting Vegetables.
The Kick and Seasoning were Fine. The Lamb had a sense of – Spice too, some thought and effort had gone into the preparation of this Lamm Karahi.
The Curry was presented on an elaborate pair of heaters designed as a Carriage, Neat. Amusing, Effective. The Curry was clearly – Soup, there was enough Rice to feed India.
This was Curry? As has been written to often, this is what passes for – Curry – in too many European Venues. Being resident in 
t not permitted, today had to be the day. Dr. Stan was guided through the Menu, he possibly would not have reached the Karahi section had the Hector not highlighted this, he chose Lamm Karahi (€14.99) without any prompting or prejudice. Basmati is inclusive, though Jeera Rice and Vegetable Rice are available for a few more Euros. Hector is in Rice Mode, again. A Large Bottle of Gerolsteiner Sprudel (€5.90) completed the order. This is Hector’s Favourite Deutsche Mineralwasser.
The Menu described the Chops as having been marinated in Yoghurt and Herbs, 
The Chops numbered Seven, the level of Tenderness was most Satisfying. There was plenty of Meat, the Flavour from the Lamb came though strongly, this is an experience which is always enjoyed. How often, Dear Reader do we taste The Lamb in a Curry? This Dish was therefore in two parts, the enjoyment of the Chops, using the fingers of course, and soaking up the Soup, sorry Masala, with the Rice.
The Waiter came to ask the Customary Question.
We both love Curry, this was Curry, but not at the Standard we would hope for. Have they changed The Chef? 
There was not time to have the Lamb Chops and a Curry which would be our norm at this Venue. Having had an Outstanding Lamb Methi at Lunchtime at the 
Clive fared better with his Keema Mutter. Served as Dry as it should be Clive was impressed. The Keema in the Naan looked Donner-like, I do not believe this is how Mince should appear in Bread, individual grains please.
The Aftermath
The Menu was not overlong, the Main Dishes were well covered. Lamb Methi was the standout, there was a distinct lack of Hector’s Favourite Herb in the 
The first taste caused a – Wow, Methi! – this was a winner. The delicious Green Herb tasted slightly burnt, a nod towards – The 
was fine, the was a Fully Flavoursome Dish.
Curryspondent – Methi Freak – remarked the other day that he is pleased at how willing I am to keep trying New Venues. One always hopes a New Gem will be uncovered. Agra certainly comes into this category. I shall definitely return here. What about the other nine hundred and ninety nine London Curry venues? It will take a while…
It was only yesterday that the words Pakistani Restaurant caught the eye. The green exterior of Mailsi – Pakistani Restaurant (Lipanska 1, Praha 3 Czechia) must have registered on previous trips to Praha, the realisation that this is exactly what I have been looking for in my travels all year hit home. Those who follow this Blog will known that Hector’s Curry Tastes are towards the northwest of the Indian Subcontinent, the closer to Afghanistan the better. That Hector has favoured Punjabi Cuisine all his life was never fully appreciated until recent times. The 
The Keema Mutter also brought a smile to the face. I ask for – Dry -, I write about – Dry -, this was DRY! There was no Masala, none. No Oil would collect at the base of the Karahi either. This is officially the Driest Curry The Hector has ever been served. It was Mince and Peas, no more. One might dream of finding Methi, but not in Czechia, yet. Moderately Spiced, and not – Hot – as the Menu claimed, this was going to be a challenge. It was the Volume. With no Masala or Vegetable Ballast, this was a Karahi full of Mince with Peas mixed in, an enormous amount of Curry – writes the man who orders half kilos…
With a slightly later opening time advertised today, Hector arrived at the Curry House (Novákových 893/7, 180 00 Praha 8, Czech Republic) after Noon. The same Young Waiter was on duty. I asked for Mamun, – not here today. I left immediately. No I didn’t, Hector had crossed town to get here, Hector would have his Curry.
The Menu was studied, there is a clear code to state the Ingredients so that all allergies are covered. There was no Lunchtime Menu today, this may explain why there were only two and a half fellow diners. The Half was making enough noise for ten.
The Waitress had brought the Menu, however it was the Waiter who came to take the order. No Capsicum – was his first utterance. The Bangladesh Mach (265Kc) was noted with a Paratha Aloo (75Kc) to accompany. At around £7.00 for a Main Course, this was pushing the boat out in Prague.
The room started to fill. Three Chaps, followed by Three more, a Solo Diner. Some looked in then presumably sat in the outer room. When the original customers had departed we were still a dozen. This was impressive for a Suburban Curry House in the North East of the City.
The Fish was Carp, most unusual for the Fish to be identified, usually – Masala Fish – has to suffice. There was a lot of it. Remember this was some two and a half hours before Hector’s preferred eating time. The Bones were prominent, the Fish had been cooked on-the-bone, great care was taken in the eating.
The term – Dry – is used frequently in these pages to describe Curry which does not have Excessive Masala. One could say there was no Masala here, not in the usual sense. Tomatoes and Onions were visible, the Onions were semi-pulped, as I ate, the term – Carmelised – came to mind. It is possible this was so, whatever, this Curry had a set of Flavours which Hector has never experienced. As is often the case, Hector can offer little description. The Spice Level of the Dish was barely on the scale, yet this was a Curry. It was a Fish Curry and seasoning was not an issue this time.
n to wedges, always a disappointment when one cannot tear off pieces to suit. The Bread may have been Limp, but it too was Tasty. If there was Potato inside, it was but a Smear. There was enough Paratha to share. By the time the Potatoes in the Dish were tackled, the full Mass of this Dish had revealed itself. There was a lot of Fish, a struggle in the end.
e.
Improvisation was required. There are no more Photos.
The Young Waiter showed me to a table for two in the back room where most were sitting. I had counted thirteen diners, more kept coming, especially Chaps dining alone. A Lunchtime Menu was on the table, however the Main Menu had much more choice. If one takes the Lunchtime Deal then no doubt one will be eating for pennies.The Mains at around 200Kc were very favourable.
Regular Readers can skip the next few lines, you know what is coming. The Waiter was happy to withhold the Green Peppers but then asked if Red and Yellow were acceptable. We agreed – No Capsicum! His English was certainly impressive when he confirmed – Water with Gas – as – Sparkling Water. At this this point Hector could have been more assertive in – Suggesting – an Alternative Interesting Vegetable. When – Dry – was confirmed, we agreed that a Single Chapatti (30Kc) would be sufficient accompaniment.
When Chefs cannot give Capsicum as Ballast, they tend to overload with Onions, no surprise as to what was presented. That the Dish was topped with Fresh Onion Rings was somewhat Overkill. A bit of Imagination could have been employed here. Beneath the Mass of Onion was the Lamb, it was Chunky and there was plenty of it. There was little need for the Ballast. Counting Meat through the Onions, Nine, maybe Ten, good-sized pieces of Lamb were present. An Elegant Sufficiency.
This Korai was very much a Stir Fry, truly Dry with the most Minimal of a Tomato dominated Masala-Mash shrouding the Lamb. As I ate I realised that the Masala certainly had the Quality that makes a Karahi standout out from simple Stir Fry. The Tender Lamb also gave off Spice, this was not the usual Sauce poured over Meat, Hector was rapidly warming to this interpretation. The Base of the Karahi had the telltale Mash oozing Flavour from the Oily Residue. No way was this up to the High Standards set in the UK’s Best Curry Houses, however, the Onion Overdose aside, this was a Tasty Dish.
Ordering a Single Chapatti was a bit of a risk, what came was Substantial. Lightly fired it did look a bit Pale, but there was a slight Fluffiness to the Chapatti, it did not Crisp and retained its integrity. A good Accompaniment.
The Calling Card was offered to the Young Waiter at the time of payment. A Mature Chap returned with the card, this was Mamun, Mein Host. I quickly showed him the range of Countries visited then narrowed down to my previous