Berlin again, this trip was long in the planning. After a Big Birthday comes – The Big Birthday Trip – and the resurrection of – Hector’s Horrible Holidays. FYI, Hector’s is next year, ceteris paribus. Already, Athena has been mentioned.
Whilst Athena has an impressive array of Desi Curry Houses to choose from, this is not the case in Berlin. With around one hundred and fifty Curry Houses in the Berlin region, the Fayre, as established over many years, remains decidedly second division. Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) is the exception, the – go-to – place in this cosmopolitan city. Why the vast majority of Restaurateurs persist in serving – what they think the locals can handle – instead of what they themselves eat at home, is surely misleading, and disrespecting the food from the Indian Subcontinent.
Hector, Marg and Adam, making his debut in Curry-Heute, were due to be at Punjabi Zaiqa by 15.00 having partaken in the so-called Berliner Unterwelten experience. It’s all about tunnels. Howard and Josh had already arrived as we entered the spacious restaurant punctually. They hadn’t ordered, waiting for the Maestro to lead the way.
A different chap was serving today, he would carefully note each order and offered to take payment either at the start, or later. I took a large bottle of Fanta (€3.50) from the fridge. Howard already had a small bottle (€2.50) and quickly realised the discordant pricing.
Lamm Korma mit Knochen (€12.90), Desi Korma, Spicy, zweimal, – was my overture. Marg, who was having the same was not happy. My asking for – Spicy – was not to her liking. As was the – debate – last Friday for the Ramadan Buffet at The Village (Glasgow), I had to convince her that all would be well. This is Deutschland, only once has the Hector heard of a Curry being served that was blisteringly Spicy. That was a West Berlin Curry House nearly two decades ago, and the Chef was from Glasgow. Hector was not present.
That the Lamb Korma comes with Rice was once again confirmed. Knowing Marg’s preference for Bread, I tried to have this come as Rice for one, plus a Naan (€2.50).
Howard and Josh both ordered the Lamb Korma, Josh, a Naan too. He’s a growing boy. This was also Josh’s first visit to Berlin, never mind Punjabi Zaiqa.
Adam chose a different path, Chicken Biryani (€12.90) plus a Naan.
We took our seats, Steve arrived. Not for the first time, he had given in to temptation at the last minute. Having been here before, he ordered: Lamm Karahi, mit Knochen (€14.90) and a Garlic Naan (€3.00). Last time it was – ohne Knochen (€16.90). One pays less for the – on-the-bone – version at Punjabi Zaiqa, how fair is that? Karahi comes with two Roti (€1.50) per person. I wonder if Steve realised this?
Having consulted a well-known and reliable Curry Blog, I can confirm that Steve was here in November 2023, and on that day, Hector’s Lamb Korma was seriously Spicy.
Six diners, my best congregation yet, others have already declared their intention to come here on Wednesday. Looks as though I’ll be back. Normally I would come to Punjabi Zaiqa once on a trip, then try somewhere new, thus expanding upon the twenty three Berlin Curry Houses reviewed in these pages.
Comes with Rice – the European norm, and if one desires more, it’s another €2.50.
Comes with Rice – should be a warning. For the four of us who qualified, two large handi were presented. I immediately knew we would struggle to finish one of these, especially with Bread on the way too. Being later in the day, and only Day #2 of the trip, the appetite had not been castrated. I would take more Rice than my norm.
The three Naan also looked like a mountain of Bread. Served whole, risen, puffy, blistered, the pedigree was there for all to appreciate. My own Bread intake would be minimal. For me, a Desi Korma works better with Rice given the more – Soupy – nature of the Curry. Yet , in Deutschland, it has been reported that they like – dipping – their Bread in Shorva.
Lamm Korma
With four karahi on the table it felt strange only photographing one Curry.
Yours won’t taste as good as mine because the Hector has not photographed it – I assured my fellow diners.
Fresh Coriander and Ginger Strips sat on top of the abundant Masala with the Oil collecting on the edge of the karahi. The Yoghurt flecks were visible in the Masala. On decanting the Meat, I would stir this to recreate the full splendour.
Howard knows, I trust he did the same. The Meat count confirmed a conservative portion, just about reaching double figures.
Whole Peppercorns revealed themselves very quickly. There was a decent – kick – and possibly lower Seasoning than on my last visit here, a mere two weeks ago. The all important Spice Level would surely be at acceptable level for Marg. She tends to react to anything with Spice then gets on with it. All was reportedly well across the table.
The big Desi Flavour was a standout, unique to Desi Korma, one wonders why this Curry is so rare. Maybe having Korma on a menu twice would lead to confusion?
The Meat was firm-tender, and giving of Flavour. Howard immediately remarked that he could actually taste – Lamb! Josh was saying nothing, an achievement perhaps, this Curry had shut him up (emoticon understood).
With a full on appetite, for once, I could have done with more Meat, but then I would have need more Masala. Karahi can be ordered on a sliding price scale depending on the number of people. Maybe Desi Korma needs the same approach?
In the end, I congratulated myself for having judged the combination of Curry and Rice to perfection. Hector’s plate was cleared, and apart from the Bones, this was reflected elsewhere.
I had my fellow diners text me their thoughts afterwards. Marg:
My husband ordered my dish mentioning spicy. When the meal arrived I tasted the sauce with the nan bread. It was wonderful. Full of flavour and had my taste buds ringing.
The meat was on the bone and I was able to pick it up and chew off the tender meat. We had an abundance of rice and I added more to my dish as I was hungry.
I finished the dish very satisfied and full. A very enjoyable dish.
Howard can be relied upon for a word or ten:
Lamb Curry, of the correct type, i.e. authentic, is my default. But there’s sometimes an issue where the lamb and sauce are only introduced at serving point. Today was different as the first big moment was that the lamb tasted of lamb. Very impressive. I struggled with trying to identify the flavours in the sauce but on consulting a well known expert he pointed me in the direction of yoghurt and citrus. A major step up from Korma as some people know it. Spice levels were not super hot and the nan and sauce worked well together. In addition, there was a shed load of rice. As I had been walking, and with nothing to eat beforehand, I managed a decent portion. I will go back.
How has he missed this treat previously? Josh:
I didn’t have on the bone, but the lamb was quite delicate and juicy, easily falling apart.
Another not overly powering spicy sauce, leaving just the right amount of warmth to the tongue.
Rice wasn’t overly amazing, seemingly dry, and certainly requiring the korma sauce to give it some life.
Josh later explained that he doesn’t eat a lot of Rice, Bread is his preference. Maybe he needs to explore Vegetable Biryani as an accompaniment? Chicken Biryani makes its inaugural appearance in Curry-Heute courtesy of Adam.
Chicken Biryani
The portion size was overwhelming. There was enough here for a family to share.
Chicken Pilau – is how the Hector knows this Dish, and had oft when visiting Sheerin Palace (Glasgow) as an accompaniment to Curry. When I first encountered Biryani, in my youth, and thanks to Joe for coming up with – Hotspot – that very same Glasgow venue from the 1970s, it always came with a Shorva/Masala. A bowl of Raita had been brought to the table, we concluded this was Adam’s accompaniment. Without this, the Biryani could have been mega-dull.
I shall bow to Adam, whom I assume has this regularly:
Curry was enjoyable, but the chicken was a tad dry, plenty of rice. The creamy side sauce was a welcome addition.
Marg insisted that Adam try some of the Masala from the Desi Korma. This impressed instantly, relief perhaps from his Sisyphus-like challenge.
Adam would take a fair-sized piece of Naan away with him. I think he had seen enough Rice to satisfy his desire.
We were well underway when Steve’s Karahi Gosht and accompaniments were brought to the table. More Rice, I suggested that he graciously decline it. Marg had other ideas. His would be hot. True, but our level of wastage was there for all to see. Steve accepted the Rice, a man who can manage Rice and Bread with a Curry.
Lamm Karahi
This Karahi Gosht had way more Masala than seen here previously. The quantity of Meat appeared to be significantly more than presented above. Served on a flat karahi, it 
looked to be – the business. With Coriander, Ginger Strips and the big wedge of Lemon, plenty to complement the Masala. Steve:
Good size portion with large chunks of tender lamb, some on the bone. Nice (?) level of heat and good combination of spices. Highly recommended.
As we waited for Steve to finish his Karahi, Rice and Bread, I considered the unresolved matter of – The Leftover Rice. To prove a point, I combined the three pots. QED.
The Bill
€31.80 (£26.79) For Marg and Hector only.
The Aftermath
An hour later, walking through Kreuzberg, I marvelled at the aftertaste, the Citrus.
Many moons have passed since Hector and Marg last attended the – Ramadan Buffet – at 
Last time here for this event, sunset in Glasgow was around the solstice, making – Ift
Chapli Kebab, however, a must. These had a definite – kick. In effect, Spicy Chicken Burgers, yet when one orders a Chicken Burger outwith the World of Curry, it’s filet one is served, not ground meat.
Vegetable Pakora, double fried given the well-fired appearance, and typically enjoyed here when having the 
Pizza and Chips, popular among the Asian community. I am constantly amused when I see families out for Pizza. What was a big Pizza on my first trawl had mostly gone by the time I tried to secure a meaningful photo.
This is when one recalls the year we came here twice: one night for the Starters one for the Curry. Every item on the plate would mean less Curry thereafter. To let the Hector loose on Lamb Chops, Marg too, and Clive wasn’t missing out either, risky business. We took – our fair share. 
The ladies had the Chana Salad, this was found to be particularly – hot. A bit of wastage here.
Clive’s Starters
There was a suitable gap between Starters and Mains, however, in any practical set-up, an hour should have been taken. The Curry strategy for Hector was clear, the final four tureens housed the Desi Curry. 
Rice, white or yellow Basmati, and Naan were at the start of the Mains. Again, filling one’s plate with these? Get real. The Hector was having Curry, no Sundries. 
Haleem and Paya were both present. 
Traditional Desi Fayre, both tried on previous visits, and hence the Hector can say – not for me.
The presence of Noodles puzzled. 
Ah, the Vegetable option, as was Chana Daal. 
However, one Vegetable Curry was not to be missed, the Aloo Gobi was Hector’s first choice.
Lamb Bhuna, it was assumed would be classic 
Aloo Gobi, the Seasoning in the Cauliflower impressed, whilst the Spice was in the Potato. Now for the Meat.
Meanwhile, Marg had spotted Chai. I could smell the aroma of Cinnamon when she brought some back for herself and Maggie. For once, no milk had been added. Almost tempting, but it was time for the Hector to tackle the Rosewater. 
There was a great array of options when we went up to choose our starters. I had decided not to overeat and chose one piece of Veg Pakora, Fish Pakora, Chinese Pancake Roll, Salad, Fruit Salad and Daal. There was a good spice to the Pakora and especially the Daal. The Fish was freshly made and the sweetness from the Fruit Salad calmed the spice in my mouth. 
Maggie, who shall no doubt be more careful next time she sets foot on a treadmill, identified an issue which has lone been observed at 
Clive had been quite conservative in his selection:
The Bill
The Monday Curry Ritual appears to have advanced, becoming at least an hour before Hector’s dietary idyll. In other words, once more it was 13.30 when I arrived at today’s destination – 
Arshad was in his customary spot behind the counter. As he welcomed me back, I glanced at the Fayre on display, a lot of Spinach today. Ah, but there it was, the Curry that keeps bringing me back, although 
In 
The round Tandoori Naan was a vision, risen, burnt blisters forming, and of course, served whole. No Wholemeal Flour here and with its Buttery sheen, this was the real deal. With so much Curry coming my way, overindulgence here was not on. I would manage around half of the Naan. It’s about time I addressed this.
Three Sucky Bones stood proudly on the plate. How often is the Hector blessed with three? A mass of Meat, boneless pieces too, this immediately became the priority. Do not insult my host by not finishing the Meat. Sucky Bones, leg of Lamb, quality Meat. 
The Masala would have some critics running for the hills. Yes, there was quite a collection of Oil in the foreground, separated as the Karahi was reheated. Study the original photos, this is what happens. Knowing how much Flavour is in the Oil, this was reintegrated, absorbed even, as soon as I had made space on the plate to stir it back in. Now we’re talking. A magnificent Masala, Tomato skins highly visible, and all those recipes which appear on a certain social medium insisting the skins should be removed. 
Arshad expressed his pleasure in reading my previous posts for 
Alighting at Partick, the intention was to cross the river by Subway for a Southside Curry. Alas, many others had the same idea. Unusually, The Famous had a home match at 15.00, on a Saturday, another – sad story – as it unfolded. Plan B was therefore jumping on a bus towards Kelvingrove and 
13.30 was early for Hector. Vini, Mein Host, not seen since 
I took my usual spot at the small window table in the corner. Vini brought all 
The Chutney actually had pieces of Mango in it, normally it’s just the sauce which venues present. In my formative days of Curry eating, a mere six decades ago, Mother would present Mango Chutney. I would never touch the actual fruit content, couldn’t stand the hairy texture. Whatever caused that? Mango is probably my favourite fresh fruit. In Lagos, Nigeria, back in 1994, I established the true cost of fresh Mango. Boy are we being ripped off in the UK. 
The Sucky Bone stood out from the other two in the serving. As always, the Masala oozed quality. The Oily sheen, the viscosity of the blended Masala, always impresses. The Meat count was into double figures, a lot of eating here with the abundant Rice still well short of the absurd Euro portions. 
Given the different presentation, I probably retained more Masala for later than is my norm. This resulted in an unfortunate beginning where I registered the Seasoning as being well below the 
Marg was free for lunch today, thus there would be 
14.00, a decent time for brunch, and today, the Hector’s appetite had recovered after the recent dash to 
Marg spotted what may be alterations, or ongoing work, to the ceiling décor as we took our seats. Perhaps the Hector has never looked up? We both remarked on the level of warmth in the room, cozy. 
The 
Today Kofta (£12.95), there are four variants on the menu: Curry, Kirahi, Anda, Palak. Spinach was calling, but I wasn’t missing out on my hard-boiled Egg. No problem – was the response when asking for Kofta Anda Palak. 
We would share a Nan Bread (£3.25). I asked for this to be served – Whole. Again – no problem. A jug of tap water was duly provided.
Served – Whole – as requested, the round Naan had been cooked on a Tawa. Risen, more so around the periphery, blisters were partly formed. A decent Naan, though Tandoori can be better. Bread with Curry, not Curry with Bread, between us, we would manage all but a scrap.
The Spice felt – moderate – but would build to a decent, not demanding level. 
I’m surprised that Lord Clive of 
It was a lovely change to have large lentils mixed with coriander and green chillies in a creamy, yet spicy, sauce. The pieces of lamb were tender and I was able to make them smaller for the purpose of eating easier with the nan bread, but did not eat as much of it as the lentils were quite filling. I thoroughly enjoyed the meal. 
things may well be different, in the evenings anyway. The famous
Walking back to the Subway, and avoiding some serious puddles, we passed the premises now home to Bayt Alsham (forgive the tautology) as I did for many years, to my sorrow, when it was 
Having oft cited
Arriving at 15.00, Hector’s preferred eating time, it still felt a bit early for brunch. The sign – Chettinad – had me confused, but it was soon established that Yummy Kithcen is part of the – Asia Might – chain across 
The menu was brought, I could have spent thirty minutes studying this. A chap took my drinks order, I let him know that it would be some time before I would chose my meal. 
€
Most of the Dishes on the menu were not Curry per se but Indian food. The South Indian Lamb options were therefore comparatively few. No Fisch Chettinad, I could have asked, Chettinad Mutton Curry (€13.90) it would be. Leicht scharf – was the claim beside four out of five Mutton Dishes, Mutton Pepper Masala (€13.90) being the exception, another time. 
Despite main courses being served with inclusive Basmati thus making the food prices seem very reasonable, the Hector was not missing out on the opperchancity to have a (Malabar) Parota (€3.50). 
Mummy, Mummy, Mummy! – exclaimed wean the elder. She flipped skilfully between English and whatever Dravidian language, to her, was indigenous. This wee girl held court, the parents never got a word in. Opinions aplenty: The Gold Standard, the intensity of the microcosm, Comet Kohoutek, who knows? On and on – Miss Precocious 2025 – went, until the food arrived. No doubt she gave a critique. Does she have her own Blog. The future President of Tamil Nadu? I shall be heard!
The Parotta was everything this stretchy Bread should be. Well-fired compared to the norm, not virginal white to which I am accustomed. Still, the Buttery Layers were present, a joy.
The Coconut Milk accounted for the Creamy colour. This should not be a Creamy Curry, else the Hector would be giving it a wide berth. Traditionally, it does come – Soupy – unless one is in 
Dipping the Parotta into the Soupy Masala brought the anticipated pleasure. Curry Leaves and traces of Red Chilli were strewn through the Masala, key sources of Flavour. Authentic South Indian Cuisine has a way more intense Flavour than the Mainstream. The Smokiness was there, this enhances the Seasoning; if you like this style of Curry then this was a fine example of the genre. The Spice Level took me by surprise, in no way extreme, but so much for – Leicht. Don’t ask for – Sehr!
The Famous had already kicked off by the time I threw in the towel. I had to get back to Prenzlauer Allee and get the trusty Oppo into gear. I could have, should have, eaten more. The spare Parotta was leaving with me, a midnight snack?
It was thirty metres to the U Bahn station. Relief, but not for long, a catastrophic afternoon at Ibrox unfolded.
The news that 
A two day trip only, there would be Curry first, at 
There was a sense that Chef may have recognised me, it was a new young chap who took the Order. 
It’s Europe, Hector, it’s not Rice as we know it. 
Look at that Masala, this is Curry! 
Surprisingly, it was a blast of Coriander that hit the palate first. This wonderful Herb was strewn through the Masala. Big Spice, good Seasoning, the pleasure receptors were in a happy place, a definite – Wow!
Fish Karahi (£11.90) was almost had yesterday afternoon at 
This was postponed, last night’s eventual venue, 
Being later in the day, Fish Karahi was abandoned. Instead, Meat Mushroom Masala (£10.80) would make its inaugural appearance in 
At the point of ordering, I asked the waiter to reduce our entitlement of Chapattis to four. Let’s reduce wastage. 
The added Mushrooms made the overall appearance similar to the Fish Karahi. Additionally, an almost identical, minimal Masala with the Oil separating, and a few pieces of cooked-in Tomato, featured. Otherwise, this was a different kettle of fish. The Bradford-small Meat was well into double figures, the volume not really comparable to Scottish Curry outlets. 
There was a sharp bite from the combined Meat and Masala, a well Seasoned combination. There was a reasonable level of Spice, enough to know this was Curry, just what did happen last night at 
This Curry could have gone down as highly rated, however, there is a calamity to address. The Mushrooms were tinned. I know people who never eat Mushrooms because tinned are what they first encountered. As with Peaches and Pineapple, preserving in a tin does nothing to enhance the fresh fruit. Tinned Lychees, I would argue, benefit. 
This was the classic Keema Mutter. Served Dry, Masala at an absolute minimum, a plateful of Mince and abundant Peas. Spot the cooked-in Tomato making its appearance here also. Marg was a happy diner:
Enjoyed the free Poppadoms with Raita and some vegetables. 
The Bill
OK, we did pass through 
Sheesh Mahal
At 18.00, 
Amar was behind the counter as we entered. He knew it has been a while. 
In the days of Omar, Amar’s cousin and son of Taj the owner, the Hector rarely consulted the 
Marg chose something different: Makahani Mutton (£11.95) with a Chapatti (£0.50) to accompany. 
We had plenty to nibble on and nibble we did. 
A plateful of Curry, no handi, no karahi. No Ginger Strips, just a wee Topping of Coriander. The quantity felt fine at the outset, manageable. The Masala displayed a appreciable level of viscosity and was far from excessive. 
Where was the Seasoning?
The absence of bones and the Coconut Topping were the features which visually differentiated the two Dishes. Only on enlarging the photos can any significant difference in the Masalas be identified. Even then, one is still trying hard to spot the Cream, if there was any. I ask – how was this a Makhani?
Marg gives her words, I add these without further comment:
The Bill
At this point, imagine Hector’s head swelling, whilst Tony picked himself off the floor.
Outside t’Travelodge at Forster Square, Kurumilagu – Indian Kitchen has opeend in the premises occupied a decade ago by 
IQ performed their first of two differing sets this weekend at The Met (Bury) this evening. More on them later, firstly – Curry. Hector has long learned that a night in Manchester is way better than staying in Bury, and so we moved on from Harrogate this afternoon, arriving at 
Seven tables were occupied initially, five by solo diners. By the time we departed the place was pretty much full. Curry mid-afternoon, people are catching on. 
Anyone seeing this for the first time, must marvel at the sheer quantity of food piled on the plate. With a Meat count well into double figures, even allowing for the bone content, loads to eat. Fear not, every morsel would be eaten.
Is it the Spice or the Seasoning which is the standout here? Such a familiar blend of Spice, with Clove to the fore as is the Manchester way. A stray piece of Cinnamon Bark was the only Whole Spice encountered. Still, this was very much – Desi cooking. 
At the halfway point, I took stock, still so much more to enjoy. 
Four large Meaty Chops served with Spiced Onion and a threat of Salad. Cremated exteriors, but not actually 
Four well-fired Lamb Chops, plenty of succulent meat with good flavour. Managed to gnaw most of the meat off the bone. Messy face (who told her?) and fingers. The spicy onions with sauce gave the dish more eating. It was well worth the effort. 
On arrival at The Met, no queue, yay. At the merchandise stall, the new album! Nobody knew this would be available tonight, apart from the band I suppose. I trust everyone bought a copy. 
The theme tune from – Are You Being Served – announced the arrival of the band on stage. The ever-present three screen projector system had an image of Mrs. Slocombe bob from one to the next. 
Sleepless Incidental from the first disk followed on before Sacred Sound (Dark Matter, 2004). All good so far, and tonight, Cookies’ drumming was not drowning out everyone else as was the case on a previous visit here. 
