Whilst out searching for breakfast yesterday, Hector happened upon Hot Chili (Mikolaskja 3, 31-027, Kraków, Polska). Interesting, had they moved or was this a second outlet? Before committing at noon today, the original venue as I perceive it near the Barbican at Pijarska 9, had to be checked. There are now two. Mikolaskja is located to the north east of Rynek behind the church where the Bugler performs the famous Kraków Ritual.
Two young staff were at the counter, one male, one female.
Yes? Said the Chap.
I could see four other diners to the rear of the long, comparatively narrow restaurant.
Are you open?
Yes, take any seat you want.
I was not immediately taken by – Yes? – what sort of greeting is this? Why else would someone walk in to a restaurant, to buy furniture? A table with four place settings was chosen mid room, from here Hector could observe the operation. There were two flights of stairs to the basement, one went to the kitchen, the other? The toilet I presumed, until I spotted this up three steps beside me. Where do the other stairs go?
The mystery of the layout deepened, a garden to the rear, for what purpose?
The Young Lady brought the Menu. I had to consult a well known and reliable Curry Website to compare the Menu just provided and the one from the other venue where Marg and Hector dined last April. The differences were the order of the dishes, the content the same. Speculation was out of control, where was the food cooked? Can they afford two Chefs. How consistent would the Curry be between the two venues? These things matter, to me. One would really have to take up residence in Kraków to find out. I was also reminded that I met The Chef – Surjit – last year.
I was asked if I was ready to order. Not yet. All of the above was my priority.
Lamb Kadhai would be an excellent choice so as to compare this venue with the Indus Tandoor. Sunday at the Indus Tandoor had disappointed. The venue which has won the Respect of Hector served up Duff Mutton and an unrecognisable Soup which is their – Specialty. At today’s venue the Lamb Kadhai contained the dreaded – Bell Peppers – as was written. The Waitress listed the Ingredients, when I asked if the Bell Peppers could be withheld. She then understood that I didn’t want them. This she thought would not be a problem.
Is it possible that another Vegetable, e.g. Potato, be added instead? She said she would ask The Chef. I was warming to this Young Lady in a way I had not to the Chap. Veg. Rice would accompany, and a Large Bottle of Sparkling Water.
She went downstairs after consulting her upstairs colleague. He brought me two glasses of Sparkling Water. Wtf? Pint glasses were on the shelf at the bar. I was going off this Chap rapidly.
The Waitress returned, all was well with the Substitute Potato. Some minutes later she approached again.
The Vegetable Rice has Bell Peppers too, Chef can put in Broccolli or Cauliflower instead.
Perfect! I liked her. I liked the thoughtfulness of service
The Trusty Samsung kept me amused whilst Chef worked his wonders. Little did The Hector know that two hours later the Samsung would be Trusty no more. It crashed, went into hibernation. My alarm clock? Fortunately I had a printout of my Boarding Card for tomorrow’s flight home.
This is Curry!
A soon as the Waitress placed the Curry Pot on the table I knew this was going to be Special. With Meat piled high, Potato inside and some Tomato extruding too, no false colouring, this looked like the Perfect Hector Curry. Ginger Strips and Fresh Green Chillies Toppings, yay! Has someone been studying Curry-Heute?
A plate covering of the Huge Portion of Veg. Rice was spooned across, then about three quarters of the Lamb Kadhai. One tends to describe Masala as being Thick and Minimal when Positive Observations are made. This was in a different league. There was hardly any residue of Masala or Oil at the base of the Pot. This was one Magnificently Dry Curry, as with the Best of Glasgow or Bradford, enough Masala to shroud the Meat. Surely it had to taste Wonderful too?
Under-seasoned is the only possible criticism. A bit more Salt would have enhanced the overall Flavour. Still, this Curry packed a Punch in both Spice and Flavour. A very distinctive Flavour – Earthy – is the category to describe it. On my previous visit to Hot Chili I had asked for – Spicy – and had nearly been blown away. I had dared to ask for –Spicy – again, this most certainly was, perhaps the Potato tempered the extremes.
The finely cut Broccoli and the Peas offered the variety of Textures I enjoy in Curry. Everything was going my way. This won hands down against the Indus Tandoor. Mr. Holden has been nagging me all week to come here, I shall never hear the end of it. Also, he thinks Buddha on Rynek serves Curry despite other sources saying otherwise. Hector may not have covered all of the Kraków Curry Houses after-all.
No way could all the Rice be eaten, the Curry Pot was scraped clean. This was a Mass of Curry at a very high Quality. I know where I shall be headed first, next time in Kraków.
The Bill
55.50 Zl (£9.40) I gave the Chap 60Zl, he never brought the change. I had intended to tip, I do not like the presumption. This Chap I had not warmed to.
The Aftermath
I had actually asked the Waitress for The Bill, when she brought it I showed the photo of Surjit and Hector.
He is downstairs, it was he who cooked your Curry.
I gave her the Calling Card immediately and asked her to pass it on. She took it to the counter, not downstairs. I never get to meet Surjit again. She wasn’t perfect, pity.
Update
Inspired by the description of the above Lamb Kadhai, Sir Howard sneaked away for Curry at Hot Chili, alas, he went to the the other venue…
2022
This branch of Hot Chili is no more.
The Biryani was accompanied by a Modest Salad. There was no Masala to add, instead the Rice already contained sufficient moisture.
It was Chicken Biryani – was Mick’s contribution. Mr. Holden gave his usual – Aw-right, but found the Lamb to have a lot of Grissle. Spicy, better than it looks.
Howard enjoyed his Fish Kadhai. An initial big coriander hit followed by peppercorn. A decent spice level using smoked chillies.
Bernard’s Lamb Kadhai and Pilao Rice vanished. He must have been hungry. As we both tackled our Lamb Dishes the quality of the Lamb was discussed.
Where was The Chef who has impressed us on previous visits?
The Menu on the Board was minimal, Fish Curry was scored out. When asked, Mein Host said he didn’t have it today, and insisted that when available it flies out the door. Do people not understand Economics 101? Is there a new Unbusiness Strategy that is spreading throughout the Business Community, does he have the same Financial Advisor as 
The existence of the Solitary Curry House across the Vistula has been known to Hector for the last couple of years. When checking sources, the location was not as remebered, nor the name as previously noted. Hindus – Indian Food (Lipowa, 30-702 Kraków, Polska) now shows as the only Curry Outlet south of Kazimierz. That it is on the same street as the infamous Schindler’s Factory intrigued. Hector certainly did not recall a Curry House here and the day is remembered well. It was a Curry-Heute Birthday and the briefest of texts was received from Howard as we sat in the Museum Cafe at the end of the tour – 
Large or small? Asked the Young Lady. I asked the difference, the Curry was sold by weight – Excellent. 400g or 600g. The latter is more than a Half-kilo. Who could eat that much Curry? (!) The Standard Portion would do. As it was assembled into a Cardboard Container I then realised the weight included the Basmati. I should have gone – Large.
Waspaway!
I went around to the front of the Wagon to congratulate The Chef, whoever, wherever, and identify the Seeds.
I could eat this everyday on this Trip, however other venues will be considered. This remains the Benchmark for 
The Sparkling Water was also served in a no-nonsense half litre glass.
Ryba Balti (Fish Balti) at an unbelievable 29.00ZL was on offer. We were warned the portions were substantial. Hector needed Rice, Ryz z kminem (Cumin Rice) would accompany. Dr. Stan and Howard both agreed that the Fish looked the best option. Dr.Stan would have Pulao z warzyami (Vegetable Pulao), Howard secured his Aloo Paratha. The order was placed at the bar and paid, cash in advance.
The Quantity of the Thick Masala appeared unnecessary initially, however this was misleading, there was a Mass of Fish within. The Masala was Seriously Thick making one wonder why other venues even attempt to call their – Soup – a – Masala. The Spice and Seasoning were perfectly acceptable. When Howard offered a piece of his wonderfully Flaky Paratha the Seasoning from the bread upped the game. Hector had Rice, the Cumin Seeds worked their magic, Aromatic.
Meanwhile, Mags arranged a Biryani for herself, and nearly managed to eat it all.
Dr. Stan – I actually really enjoyed it. The vegetable rice was full of vegetables, the curry full of fish.
Dr. Stan and Hector were off to 
Namaste (ul. Nowogrodzka 15, 
Bhuna Gosht or Achari Gosht. The Bhuna promised to be closer to the Hector Curry, Howard said he would have the Achari, he does this, in the field of research. A Methi Roti had to be tried. Howard asked for a Stuffed Aloo Paratha but the Waiter gave an emphatic – No. Garlic Naan it was, we never found out why Paratha was not possible. Meanwhile a plate of Vegetable Rice was paraded, I was almost tempted.
Saffron, or Safffron (2 Market Pl, Kilmacolm, Renfrewshire PA13 4AD) was recommended by Curryspondent John S. This is a modest establishment just off the town centre junction, seating twenty four max. It would be quite a sight to see every seat occupied. One family had arrived not long before us around 19.00. We were shown to a table for four out of sight of the weans, good touch.
The Menu puzzled, Safffron? We would have to ask. We told Mein Host we had come from Clydebank.
The Menu had some interesting moments – The Glasgow Curries – well that brings a smile. In the Starters section – Barrah Kebab – stood out, Lamb Chops by any other name. Spiced Haddock also featured. On another visit…
The Rarra Gosht looked just the job. Dark and Thick, the Masala was Minimal as is preferred.
Marg fared much better with the Rarra Gosht, Hector was able to sample this too. Certainly Well-seasoned, on the limit perhaps, full of Flavour. The Herb content looked more Methi than Coriander.
Kenny has just under three weeks of his vacation left, so sad. We need a Govanhill Curry – he exclaimed yesterday, and so it would be.
The most Magnificent 
Look at this, Chust Sublime. Three Grown Men who have starved themselves until after 16.00 were about to be sated. Three Generous Helpings were removed from the Karahi, what remained would be a Challenge.
Kashmiri Tea
Walking back towards Victoria Rd. for our bus to town, the 
Today I put the car in the car park then set our on foot to find this highly rated venue. Taj Mahal was passed en route, tempting. However I stuck with it and found Sanam a few metres further on. Entering the restaurant I was instantly impressed. It was 13.00 on a Wednesday there were over a dozen people having lunch, more would arrive. Impressive. I was shown to a table set for four on the far side, discrete. I would not be the Lone Diner left to overhear the conversations of others. This was also a great place to observe Sanam in operation.
I was given a Menu Card with various Lunchtime Offers starting at £5.45 for three courses. The more interesting dishes had Lamb Tikka which I prefer to have as a Starter. Curry is for Tender Lamb IMHO. I was about to ask for the Main Menu when I spotted Mince in Menu #1. Not Keema, but Mince. As in Paris last week, there was the realisation that this could not come out of the Curry Pot, it would have to be prepared separately.
I had a few minutes to study the venue visually and online. In operation since 1976, and having recovered from a kitchen fire earlier this year, one assumes the restaurant did not always have the contemporary layout of today. Today there is a large open room, tables without tablecloths, yay.
The Main Menu had the Mainstream Dishes, however the Specialties had some eye-catchers. The Korma section went beyond the Bland. Madrasi Korma – announced itself as having Achari Spices. This could give 
The Mince Curry and Chapattis were brought within twenty minutes of placing the order, good for those on a lunch hour. The Mince looked like – Mince. This was a Wet Keema.
I’m a one and a half Chapatti Man – I said to the Efficient Waiter when he cleared up. This was tremendous value. The Flavour was decidedly Mainstream, no Methi in this Keema, no Mutter either. The Mince was Temperature – Hot! And the Kick was spot on, the head was being cleared. A bit more Seasoning? Still, to criticise this Dish would be churlish. This was an Excellent Lunch.