Both the ownership and the Fayre may have changed in recent years, however, Indian Mango (New co.) (Zweibrückenstraße 15, 80331, München, Deutschland) continues to be a draw. Lamm Chettinad (€16.90) remains on the menu, Fisch Chettinad (€15.90) disappeared yonks ago, ever under the original management, but is created on request.
Arriving in München from Bamberg mid-afternoon, Howard decided he would join the Hector for Fisch Chettinad. We made our way to Indian Mango (New co.) for 17.30, thirty minutes after the evening opening. A good time to eat. There was already a substantial number of customers, more would arrive. Mein Host, Rakesh greeted, a firm handshake confirmed that despite sporadic visits, Hector is still recognised here.
At the point of ordering I asked for – Desi-style, Mr. Jolly-style.
Who knows, it might have made a difference.
Bottles of Sparkling and Still Water (€3.90) completed the Order.
The 2024 Menu was duly recorded. Home-Made Mutton Curry With Bone (€15.90), this is one for the future. Hector has never had Lamb on- the-bone in München. That this Dish maintains surely confirms that the New-co. are not abandoning their – Desi – roots.
The atmosphere at Indian Mango is unique, the pungent aroma of Smoked Spice filled the air. This is a feature of South Indian / Sri Lankan cuisine. Wonderful, if you like it.
The food arrived after an appropriate wait. The inclusive bowl of Basmati, to share, was not over the top. I took what I knew I would manage, tonight, not too much wasted Rice.
Fisch Chettinad
With no Whole Spices, this interpretation was not only a marked departure from the – super-Dry – almost – stir-fry – version which prevailed for a decade at these premises, but also the one last served here. The quantity of Masala said – Fish Curry – but was far from the universal – Soupy Chettinad. Herb strewn, the colour of the Masala was not clear given the ambient lighting. There was a suggestion of – creaminess – but this was nothing like the level still enjoyed at Little India (Forchheim) a few days ago.
The Fish was white, six large pieces, each of which would be made smaller. The Texture of the Fish was perfect, its Flavour stood up against the powerful, smokey Flavour which had hit the back of the throat. Powerful indeed, a five nose-wipe Curry, does this mean – Vindaloo – strength? Crucially, the Seasoning was where it should be in a Fish Curry. Why it is so difficult to find a Fish Curry at this level still puzzles. This Fish Curry provided pleasure in the extreme, satisfaction.
Howard had a few words to add:
Much as I love Fish Pakora, I don’t eat that many Fish Curries. When I’ve been abroad with Hector Curry-Heute any Fish Curries I’ve had vary from the very good to the rather bland. Any of the best Fish Curries I’ve had have been at Mango in München. Tonight’s was no exception.
I didn’t get the smokey hit from the Chettinad, but both fish and the sauce had an excellent flavour, with a spiciness that was spot on. Still the benchmark against which other Fish Curries are measured.
The plan is to return to München in March, Lamb on-the-bone is calling. Time to bury the ghost of the original Indian Mango? No chance, there are too may references to this establishment embedded throughout this Blog.
The Bill
€39.60 (£32.93) Fish Curry is consistently cheaper than Lamb Curry outside the UK.
The Aftermath
I looked at the Chefs as I made my departure. Nope, no familiar faces.
Tomorrow, the Hector plans to try a München Curry House never visited before. Something significant may be revealed…
Erlangen, the University town between Nürnberg and 
The xmas markets were in situ, Monday, I believe is when they open across the land. Why are people flocking to the cities? Every town/village has one.
Two staff sat behind me, having their mid-afternoon snack. I hadn’t recognised any of the faces, but then the chap doing the actual cooking came into view. On checking a well known and reliable 
A Ginger Strip, a strip of Carrot and a threat of Coriander topped the mass of Potato and Cauliflower. With the inevitable harvest of Rice, a lot of eating, great value. 
This Aloo Gobi was enjoyable, but not in the same league as that served in my home city. Not enough Punjabi input? Even 
The premises known as 
Something simple, something quick, Fish fitted the bill. Kerala Fisch Curry (€18.50) would come with inclusive Rice and a Salad. A 0.75 bottle of Sparkling Water (€6.50) completed the Order.
The Modest Salad was in the German style, saturated in Vinegar. The slivers of 
The orange-yellow, Creamy Masala, was pretty much as expected in a Mainstream Deutsche Curry Haus. The colour as illustrated, may have been distorted by the lampshade directly above my table. The Onion/Nigella Seeds made the Masala stand above sauce straight from the pot. In time I would encounter Green Cardamom and Curry Leaves. Whole Spices, the pedigree of this Curry was starting to impress.
On decanting the Fish and Masala, the Fisch reached double figures, so not an 
Given the parameters of the locus, there was nothing here not to like. Some thought had gone into the preparation of this Curry. If Marg was here, she would have loved it, more her sort of thing. 
A later Curry-Heute than has become the norm in recent times, 16.00 was the plan. Being de-trained at Gesundbrunnen, en route to Pankow, meant I arrived at KhanGee (Wollankstraße 118, 13187 Berlin, Deutschland) twenty minutes later. KhanGee is one of two potentially worthy
KhanGee has an extensive menu, do they really need all this? A photo on Google Maps is what brought me here. Any Curry House serving this Lamb on-the-bone has to be investigated. 
The menu was brought, it took quite a time to get through it. Where was my Curry? Lamb Korma (€15.99) appeared twice, different versions. Interesting. If one is a Desi Korma, the Hector will be back here soonest. In a section, separate from the Lamb Dishes was the Lamm Karahi (€15.99).
As his English halted and German took over, I was left none the wiser. Why have this photo if the Curry is not available? 
The wait was appropriate, enough time to convince me that some cooking might actually have occurred. 
The Naan, halved was large, thin, peely-wally, and was on the verge of showing blisters when it had been removed from the tawa. It wasn’t particularly appetising, risen and fluffy, this was not. I would manage less than half. 
I was of course worried that what passes for Karahi in Mainstream Curry Houses was coming my way. Thankfully, no big blobs of Onion and 
The thick Masala immediately impressed. The Oil content was at an absolute minimum, only traces on the base of the karahi. This was a Dry Curry, there can be few Curry Houses in 
No Whole Spices, it was difficult to identify what the dominant Flavour was. Salty Tomato – was noted. Had I eaten this meal six hours later, I would certainly have wiped the karahi clean and had more of the Naan. Even at 17.00, the appetite did not do this Curry justice. 
It was Mahira who took payment. We were already chatting whilst this was underway. I reported the Meat as being – dry. She was concerned that I hadn’t enjoyed it. Not the case. Now for the big questions.
Walking into 
Lamm Korma mit Knochen, Scharf, Desi Korma, mit Reis, kein Brot. 
The aroma was powerful. I recognised this as the distinctive Desi Korma, Citrus. Ginger Strips and Coriander topped the karahi. As I arranged the Lamb over the Rice, the Meat count reached double figures. Large pieces, plenty of eating. I spooned half of the Shorva over the Meat.
The Flavour of the Lamb was pronounced, this and the intense Flavours from the Shorva confirmed, this was one hell of a Curry. The Spice Level was sufficient, the Seasoning spot on. This Curry was pitched such all could enjoy it. The fresh Ginger Strips now tasted as if they had been cooked in, another source of Flavour. Two Green Cardamom were encountered, a whole Clove also. Whole Spices, classic Desi Curry. 
Pouring on the remaining Shorva, the final grains of Rice to be eaten were well saturated. So much Flavour, but what a waste.
The Aftermath
The sheer size of the premises impressed. Research confirms a mainstream menu. A resident of this city once advised, any Indian Restaurant which is also a cocktail bar, should be avoided. This is one of four Amrit restaurants in 
What has become a systematic trawl of Glasgow’s Southside Curry Cafes, continues. Today, 
The different layout and the addition of – Afghan Dishes – suggests a change of management/ownership. If anyone knows, please advise. Asking the solitary chap running the show today could have answered this question, however, he was kept busy throughout my stay dealing with Takeaway customers. Only in the – Afghan – section was it clear that Lamb on-the-bone was available as Lamb Doppiazza (£10.50). Lots of Onion then, maybe not. 
The Curry had at 
And so the chap took Kofta from the display under the counter and went to the kitchen. The TV has been mentioned here previously, today, a rather loud prayer meeting was being broadcast. Having spent so much time in the Middle East, I have come to feel at home with – the call from the minaret. One does not have this in Pollokshields. 
With minimal engagement, the chap brought the food. Having returned to his spot, Salad was offered, declined. 
No Egg (Anda), that has been a feature of this Dish as served at 
Previously, the Kofta were actually pieces of Seekh Kebab, as given away by the skewer marks.
Hector has his favourite places, but cannot visit them every week. Where would that leave Curry-Heute? This evening, Moiz, Mein Host at firm favourite: 
Another visit to New Cafe Reeshah (455 Shields Road, Pollokshields, Glasgow G41 1NP) was required having established that here is a source of truly outstanding 
That was ten days ago, in the interim, Howard paid a visit, he knows if Hector makes a declaration, it is worthy of consideration. If only the rest of Glasgow’s populace would take the hint, 
Howard and Hector planned a return today at 14.00. Yesterday, a phone-call booked two – large – portions, to sit in. 
The display of ready Curry had ample Karahi on display, Chicken Karahi Lahori (£7.00 / £9.00) too. Chicken Curry has featured enough in these pages of late. 
I helped myself to glasses of tap water, a jug sits on the counter, available to all. 
The Paratha seemed huge. Layered, buttery, flaky, and retaining its softness throughout, a decent example. I shall always prefer the use of white flour, not wholemeal. 
Ginger Strips had been cooked in with the Tomato-based Masala. I reminded Howard that by removing the Tomato skins, the Masala seemingly creates itself. The portion was well sufficient, even allowing for the Bones. If this was large, it was within our capacity. If standard, then who needs – large? Now for the eating. 
The richness of Flavour was immediately evident. The same ingredients are available to every Curry House, it’s therefore down to the Chef, and if he/she knows how, this magical result becomes possible. Today, I did spot a lady emerge from the kitchen. 
A modest portion of Chana sat in a brown Shorva. Cinnamon was what hit Hector’s palate, Howard offered – Clove. 
We arranged the plates such that we could split this complimentary offering. Not wanting to spoil the joy of what we had actually ordered, the Chickpea Curry was set aside. It was almost a Dessert, which was fitting when Arshad approached once more:
There was seasoning, spice and flavour. The lamb was soft and Howard had an appetite. Having missed out last week (he’s still going on about it), the anticipation and expectation were high. Both were more than fulfilled by an excellent Curry. I also enjoyed the Chickpea side dish, and was particularly impressed by the Paratha which was savoury, but had a sweet edge that complemented both dishes. 
So, you don’t just have to take my word for it, Howard, and the taxi driver who indirectly sent me back here, agree: New Cafe Reeshah has something to offer that is among the best in this city. 
I showed Arshad 
Earlier this year at 
Arriving at 13.20, it became apparent that the Hector was too early, not all of the Dishes were ready yet. No Lamb Curry was visible, not even the ever-present Aloo Gosht. Ali, Mein Host, declared Nihari would be available around half past two. Snookered, what was a Hector to do? 
I took a table, another chap had just sat down opposite, Seekh Kebab plus other bits filled his plate. There was a moment of acknowledgment, then I let him be. 
The food soon arrived, a complimentary Modest Salad and Raita, then moments later, the main event. 
What a plateful, enough for two, more even. A Hector cannot eat this volume of Rice. Topped with more Salad components, a bit of thought had gone into the presentation. 
Four pieces of Chicken on-the-bone sat in the Shorva, plus one boneless. I arranged the solids on top of the mountain of Rice, retaining half of the Shorva for later, as is my custom. 
The Spicy Pilau kicked things off, impressive. Soaked with Shorva, even better. The Seasoning was on the button, the Spice would never challenge, enough. The thin, Oily Shorva had all the Flavour properties of a Desi Curry. 
The customary question was asked, I could tell by Ali’s facial expression that he at first thought I was not enjoying my meal, there’s no such thing as Chicken Curry – also puzzled.
With the Meat finished, it was time to pour on the remaining Shorva. The Spiced Rice and Shorva was maybe not exciting, but certainly satisfying. I ate as much as I dare given that the rest of the Monday ritual had to be considered. My final mouthful was most rewarding, a blast of Clove. 
The Chicken Corner 
Arriving at 13.00, the Hector was prepared for what was coming. There is no Lamb on the menu, so it was Chicken and/or Vegetables. What was known, this essentially Takeaway venue with three tables, would still have Desi Curry on offer. Once again I draw the reader’s attention to the price of Pizza, just how do the Pizza chains get away with charging what they do? 
All were available in – small – or – large – sizes. I had Mince & Tatties for dinner last night, so Chicken Mince and Potato (£5.00 / £7.00) wasn’t on. Spinach With Potato’s (sic) (£4.00 / £6.00) might have tempted, however, 
Reheats complete, I was called to the counter to collect my food.
Vegetable Rice
Four small pieces of Chicken, served on-the-bone sat in a Shorva. There were no leg or thigh bones here, this Chicken may well have been off the arse end of the carcass. Having arranged the Chicken on top of the Rice, I smothered the solids with a sufficiency of Shorva. Half of the Shorva was retained for later. 
The Shorva was immense. The Seasoning was well pitched, the Spice would build, the Flavours were classic Desi Curry. With the plastic fork, I was able to separate Meat from Bone with ease. Decent Chicken, and regular readers will not be surprised when I report nothing else. Chicken does not – Curry. 
This was lunch, this was Curry, the Shorva was doing the heavy lifting. Once the minimal Meat had been consumed, the remaining Shorva was poured across the Vegetable Rice. The expected Mixed Vegetables would have been a game changer here, instead, the Chana was not –interesting – at all.
