Hector has looked forward to this day for decades, a chance to visit München’s Oktoberfest Midweek, and therefore be able to enjoy a few hours before it becomes mobbed, move from Tent to Tent even. Within the last decade München has offered Hector an attraction that has a higher priority than Bier – Curry at the Indian Mango (Zweibrückenstraße 15, 80331, München).
Six of us travelled down from Nürnberg arriving in München just after 11.00, no sign of any Syrian Refugees, though we know well their arrival point in the Hauptbahnhof which has featured in the news in recent weeks. Lord Clive, who was going home today, would accompany Hector for Curry, Bunkers before Bier.
Three stops on the S-Bahn took us to Isartor, Indian Mango officially opens at 11.30 during the week, we entered at 11.25, it is never too early to eat Curry. A new Waiter greeted us, we were informed Herr Battra, the Head Waiter, would be along shortly. Rather than take any risks, the Fisch Chettinad (€14.95) was ordered and spelled out – Ohne Paprika, Scharf. Basmati comes with this, Clive added an Aloo Paratha (€4.00).
The Distinctive and Powerful Aroma of this Dish started to fill the air. Herr Battra and the other usual Young Waiter entered together, the Friendly Greetings were exchanged – Herr Battra stated that he should have guessed we were here when he could smell the aroma that is Fisch Chettinad.
This must be the Driest Curry served anywhere. Dr. Stan later remarked that once upon a time it was Fisch with Masala poured over, the Dish has evolved. The Grittiness formerly achieved from Coriander Stems is maintained through Curry Leaves. The Intensity of the Flavour is achieved through the Spices and that naturally given off by the Fish. Smokey too. The Spice Level today was Eye Watering Hot, The Best of Everything. 
Excellent – was Clive’s summary. He has been here often, he knew what to expect, it was delivered. The Aloo Paratha was well stuffed but a bit Limp, was it needed? Bunkers.
The Bill
€39.80. Somehow this included three Waters.
The Aftermath
See you in November – was Hector’s farewell. And so it was time to join The Company at an Augustiner Tent…
Somehow three of five contrived to miss the planned train back to Nürnberg, Hector included. Disaster, Not!
Taxi to Zweibrückenstraße.
With two hours to the next optimum train back to Nürnberg, there was time for Lamm Chettinad.
I am back, I hear you sell Curry here.
The Staff were not surprised to see Hector twice in one day, Ganz Normal. When one can be here so sparingly, one might as well…
The Lamb was cut Small, but not Bradford-small. Chewy, but still Tender, the Lamb version of the Chettinad may have the same Fundamental Flavour as the Fish, however, the difference is significant. The Lamb takes in the Spice rather than emit the Flavour that Fish possesses.
One wonders how many people in the UK would take to this. The Company have seen it over the years, some prefer Lamb to Fish. How close is this Curry to Stir Fry? It is a Karahi Gosht interpreted for The Hector Palate. Magnificent.
Both Waiters asked after – Your wife -. It was somewhat ironic when Marg phoned as I put the first piece of Lamb in my mouth.
The Bill
€16.85. Lamb is cheaper than Fish.
The Aftermath
Herr Battra presented a portion of Mango Cream, essentially Lassi on a plate, this was refreshing.
What does a man do for an hour before a train in München? Edelstoff at the Augustiner House.
Erlangen has featured well in these pages since the birth of Curry-Heute, it felt strange walking past the Impressive – 
There were four fellow diners on entry at 20.15, The Waitress greeted and let me choose any table. A table for four was chosen adjacent to – Her Spot.
I pointed to the Karahi Gosht (Dry). Ich esse nicht Paprika – said Hector trying out Stewart’s advice, – Auch Minimal Zwiebeln. This would hopefully avoid the Onion Overdose when Chefs cannot add Bulk to Curry without resorting to Capsicum. The Waitress went away to check, all was well, the order accepted. The Menu began by describing the Ingredients, Methi was second on the list. Hector forgot to have Methi added, Koriander was promised, allegedly.
A single Cumin-infused Poppadom was brought to the table and the candle lit. What a scene. Without The Dips, the Poppadom tasted even more Powerful. The Sparkling Water came in a 0.5l Bier glass, Perfect, no small measures here. It could possibly cost as little as a Bier, such is the way things are in 
The ratio of Meat to Vegetable was acceptable, Potatoes offered the Interesting Vegetable Factor, never Ballast. The Masala would have been reported as Standard, Thin, Minimal Onion-base, not significant, except… There was a Kick, yes there was a Kick, the Kick kept coming… this was Vindaloo Strength and more… was this the hottest Curry ever served to Hector, certainly the Spiciest ever served in Deutschland ! Congratulations – Spice is not everything, however, at least the Chef had the Courage to Spice the Curry, how much Bland Deutsche Curry has Hector eaten in the last forty years?
The Bill
The Fish had been cut into cube-like pieces and was into double figures, Plenty! Who knows what this White Fish was however the required Flavour was there. The Masala was topped with slices of Lemon, this provided a Citrus Flavour also. In Fish Curry, the Seasoning should be a matter of course, this was, the Kick was Substantial. There was a gasp at one point when Hector bit into a Seed, this Curry had a decent Texture and was full of Flavour.
With the vaguest of names, these Dishes could have been anything. Karahi Murgh – Clive was probably the first of our group to make positive noises – This is very good. Very – was raised to – Extremely – by the time he had finished.
Chicken Taj Mahal – Jim uttered – Fantastic! As a man who loves his Curry, but never takes photos of them, Jim was most accommodating. Nice and Nippy – was Jim’s take. We had all asked for our Dishes to be – Scharf – rarely is this delivered in Deutschland.
The Tandoori Mix arrive Sizzling on the Iron Platter just as it does in every British Curry House. The Meat was piled high, Chicken, Lamb Chops and Jonathan’s first ever – Tandoori Prawn. Lots of Meat – was his next utterance. Rice and Naan with a Tandoori is potentially – Dry – in the extreme. There was no call for Tomato Soup to be poured over this. I couldn’t fault this – was Jonathan’s concluding remark. The Pair of Lamb Chops even had Hector salivating, they looked The Real Deal.
Hector’s last Curry in Koblenz was a decade or so ago sitting in a Curry House next door to Bei Bernd when Deutschand took the lead over England. By the time we had finished our meal a certain Liverpool striker was scoring for fun, we had to convince the Locals that Scots were suffering as much as them.
A Large Bottle of Sparkling Water would be shared, the Menu and the Lunchtime Menu were perused. €8.50 for the Fisch Curry off the latter, or go a la carte? Machi Masala drew the attention, however, when Dr. Stan declared Karahi Gosht, that was it. Clive chose the Fisch.
German Menus have Shorba as the heading for the Soup section, this is good, a suggestion that the Curry will not be Soup. Clive was given a Bowl of Soup as part of his Lunchtime Menu. Dr. Stan and Hector were supplied with Cumin laden Poppadoms and Dips. No Tamarind today, back to the runny Mango Chutney.
The Khyberi bore no resemblance to anything that might be cooked in this region, it was simply Lamb Curry. The Standard Masala was not excessive, the Basmati soon soaked this up. An Onion-based Masala, this was not the Mash that could have been presented given the
Having withheld the Capsicum, there was an Overload of Onion Chunks, for the second time in a week, Hector started piling Onions on the side of the plate. Fresh Tomatoes and Ginger Strips had been added before presentation, these at least gave Diversity. There was a sufficiency of Meat, one accepts it was Lamb, slightly firm, but still Tender The Seasoning was below the Hector Preference, but the Kick was more than adequate. The Overall Flavour was somewhere back in time, Pleasant, but not Outstanding. Time to stir in the Tamarind and Pickle. Oh yes, now we have a Curry.
A Monday in Stirling catching up with Kenneth, who is not the Mythical Character some have claimed over the years. Curry-Heute was a matter of course, the Venue had not been discussed, the inclement weather meant that the nearest Curry House to where the taxi dropped us had a chance. Rana’s (37 Friars Street, Stirling FK8 1HA) had the Magic Term – Punjabi – etched on the window, the Hector Curry could be a possibility.
Two other tables were occupied. The layout gave an air of – Spaciousness. With partitions separating the wall tables, larger settings were mid-room, a group of six arrived as we completed our meal. Tablecloths were ubiquitous, Posh.
Once upon a time, Marks and Spencer sold Portions of Chicken Tikka Masala – for Two. This was quite a treat. They then added Rice and reduced the Portion to – for One. This was perhaps a decade and a half ago. Who would admit to buying this now, eh, Kenneth, eh?
Earthy – once more best describes this Curry Experience. We’re off to a good start then. The Masala was suitably Thick but way in excess of what was required, even with Rice to maintain the interest. The Mushroom Rice also added to the Overall Flavour, properly cooked Mushrooms, far from the tinned variety simply chucked in and served.
The Waiter asked the Customary Question. I could not fault this Dish.
It was 21.00 when the order was placed. Ayaz took a Large Karahi upstairs. Takeaways were sent out, some collected. Chef Rashid was being kept busy. Another Large Karahi went upstairs. Normally when the upstairs is busy one hears the footsteps, all was quiet. Hector had to investigate. A Family of Four Adults with maybe four young children had just been catered for. Another Group sat at the window table, Two Chaps sat at the table at the top of the stairs. Only the Family had Food.
Meanwhile across the table, Hector was in the full frenzy. A Half Kilo turned out to be Eight Chops shrouded in the 
Friday may just be another day in Hector’s week, but some traditions persist, Curry-Heute pre-Bier.
The Waiter looked familiar but there was no sense of recognition from him. Polite in the extreme, he took the order and noted – No Green Pepper – but had to ask what – What was the other thing? – in reference to Capsicum. He returned moments later to enquire about the required level of Spice – Spicy is good.
The wait was not long, a Plate of Earthy Rice accompanied the Bowl of Tawa. The latter was not the expected Light, Yellowish Colour. Less Yoghurt had been added so the Masala was less Soupy and much Thicker than would have been served back in the Halcyon Days of 
The Seasoning was Spot-on though the Dish was only Moderately Spiced, so much much for – Spicy is good. The underlying Flavour was very Familiar, Comforting, this was a Curry born in 
April 2016 Another one bites the dust… 
This was the perfect mid-afternoon snack. Snack? After Tuesday’s banquet at 
Mein Host, the most Modest Chef in Glasgow (?) only presented once the food was on the table. As one of the few who actually sits at the two available tables, he may have guessed who had been served.
As if this was not enough, the Largest Platter of Chicken Drumsticks ever seen was placed in the middle of the table. The Skin had been removed leaving White Chicken. This was very much in the style of cooking to follow. Jeera Chicken – was the nomenclature, Salt, Pepper, Cumin and a Fresh Coriander Garnish. To do this justice could run the risk of not being able to face the Karahi. This was Chicken, Simple, Sublime, Seriously Tasty.
It’s Red – was Bill’s admission soon after our arrival. There’s only three things in it. We would spend some time narrowing down the list. The essence of what Hector has come to know as – White Karahi – is the omission of Spices, especially Chili, Paprika, Cayenne et al.
A Vast Karahi containing possibly 2kg of Lamb on-the-bone caused a gasp. This is mine, yours will be along in a moment. As if…
Having 
