Düsseldorf’s Taj Mahal (Oststrasse 143, 40210 Düsseldorf, Deutschland) has proved to be both diverse in attitude but appealing in the quality of Curry served, else there would be no Fourth Visit. That it is located a five minute walk from the Hauptbahnhof gives a convenient locus. The Schumacher Brauhaus is fifty metres away, well, it would be rude not to.
Today would be the second daytime visit, Dining at leisure would never be a problem. The two late night visits have revealed a limited choice from the Menu and clear instructions as to how little time there would be to eat and sod off. (A special mention to anyone who can reveal why I now write the following two words – Secret Chicken.)
Dr. Stan decided he would join Hector for a Lunchtime Curry-Heute. We were very Naughty Boys in Brussel yesterday, time limitations at Cantillon meant there was no ideal eating opperchancity, Gouda in Celery Salt was the main intake of the day, in terms of solids. I think we were hungry.
Hector arrived moments before the Good Doctor and refamiliarised himself with the Menu. The Lamb Dishes are in one section then listed much later are the Karahi. Everything is also done by numbers. The Lamm Karahi (117) has been enjoyed previously despite the surfeit of Masala. On the first visit, Lamb Chop (€16.90) was spotted bu
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.
A basket with Poppadoms plus three Dips were provided, Complimentary as they should always be. Dr. Stan polished three of the four halves of Poppadom with embedded Cumin Seeds. The Scharf Dip was avoided, it is a killer. The Tamarind Dip, which is standard in Europe, was a treat.
The Waiter took the time to talk us through the Dips, with only seven more Diners present, he was not under any pressure this Lunchtime. Another Chap who must be Mein Host drifted about the premises. He made no attempt at engaging the Diners, so be it.
New, larger plates preceded the delivery of The Curry. Hector’s Lamb Chop looked Massive, the Masala looked dubious. The Lamm Karahi bore no resemblance to that served on previous visits. It too was way too Wet, Soup. Hector would await Dr. Stan’s verdict, the Lamm Chop was my main concern.
Lamm Chop
The Menu described the Chops as having been marinated in Yoghurt and Herbs, Hector cooked this a couple of weeks back with copious Garam Masala in the Mix. The results were Interesting, shall we agree. Today’s Curry was an almost exact match. There was a good level of Spice, the Seasoning came through in the end, the dominant Flavour was of (Black) Pepper. When I cooked this there was a quandary as to how much of the Marinade to add to the Onion-based Masala. Today there was little evidence of any such Masala, this was Spiced Yoghurt, Spicy Thin Soup.
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.
Good?
Spicy – replied Hector.
Mmmmm – said Dr. Stan.
More Rice?
No more Rice was required despite the fact that Hector had clearly left the Surplus Sauce in the Dish. Dr. Stan had much more to say about his Lamm Karahi. It did look pretty disgusting with large strips of Onion in a Masala that had no business being served as a Karahi.
It wasn’t that great.
Lamb and Onion Stew with Curry Powder.
Dr. Stan ate the lot.
Lamm Karahi
We both love Curry, this was Curry, but not at the Standard we would hope for. Have they changed The Chef? Four visits to the Taj Mahal, maybe it is time to return to other Düsseldorf Venues which have provided better than what was served today. The next visit may not be until September 2016.
The Bill
€37.79. We had ordered the most expensive Dishes on the Menu.
The Aftermath
We both spent the next two hours trying to stay awake, a lie down after this Massive Lunch would have been sensible, but the Altbier was calling. Hector did manage to stay awake.
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 
Hector was The Lone Diner initially, another Chap entered and ordered Lamb Chops as a Main Course, Six Chops made up the portion. Hector was able to photograph his dinner, crazy. But what for Hector? The Handi was tempting, but the Lamb Lahori Karahi (£8.45) proved irresistible. A Tandoori Roti (£1.75) would accompany. The Menu also listed the Drinks prices, the Sparkling Water would be £2.25. Akhtar approached the Kitchen Hatch – Lamb Lahori Karahi Desi, no Capsicum. He returned to establish the Spice Level. Above Medium – was agreed.
There was an Abundance of Tender Lamb cut Large. The very familiar 
The Spice and Seasoning were at an acceptable level. Topped with Ginger Strips, the Masala was also rich in Ginger. When Akhtar came to check I did point this out. You like it that way. True, but it did tend to dominate. Somewhere in this Curry was a Semblance of 
Akhtar had taken my phone to the Kitchen whilst I dined to show the Chef the photos of 
After the shakiest of starts
The Mains came after a suitable gap. Sizzling in their respective Karahi, way too hot to start eating, time enough to take a 
Tracy’s Chicken Tikka Karahi intrigued. It did not look a whole lot different. Tracy admitted to not being that bothered about the Chicken, she would have been just as happy with the Masala. The Masala is what makes this Karahi, the Mash is so far from the Mainstream Curry Sauce this has genuine Character. If one has not been here to try it, then why not?
Hector alighted at 
The First Chap to greet me was Usy, the – Director Manager – he showed me to a table at the far end of the room. Not the largest of Venues, but more on this later. Next to show was Nick the – CEO – who made careful note of what was required. His upbeat enthusiasm was remarkable, one had to wonder what the Taxi Driver had said to him. The word – Chicken – was mentioned frequently, I had to ensure that Lamb was coming my way. Nick went out of his way to assure me that they do not simply have a One Pot System for every Curry. They would serve me Authentic, Asian Style Curry. Dry, Thick, Minimal Masala, these were all words Nick was happy with. We were talking the same language.
A Poppadom and Dips were brought. Nick then brought a Fourth Dip, a Spicier Raita. Nick informed me that Sagra was the first 
Marg phoned just as I was about to get stuck in. I asked for a telephone rain cheque. This Curry looked the part, Magnificent in Appearance, the Liberal Fresh Coriander topped the dish. I don’t do scores, but this Curry ranks among the Best ever eaten. What more praise can Hector give?
The distinctive Bradford Flavour was there. The Flavour was so Intense, this was Bradford Curry and more. One does not achieve – The Wow – often. The Lamb was cut Small a la 
For my next visit, Nick asked me to give him notice and he will prepare a Special Chicken Karahi on-the-bone. Chicken Curry? For Nick I would eat Chicken Curry, but the Great Curry Heute Test is – You have served me an Outstanding Lamb Masala Asian Style, please show you can repeat it.
