Eventually, we reach the – summer vacation – albeit autumn. What is the point of being retired and paying premium prices? Greece/Hellas, is still suitably warm, however, as has been the saga of ’23, wherever the Hector goes, the rain follows. Last night, four hours of continuous thunder and lightning, Parts of Euboea/Evia are flooded, guess where we’re headed tomorrow! A couple of years back we did experience ripples from a 6.6 earthquake in Athena, whose epicentre was off the coast. What’s a bit of rain?
There shall also be Greek food consumed, this evening I had to complain that my Kleftiko was as much, maybe more, Potato than Lamb. There was a top up, but only after I asked the waiter what I was actually paying for. I had also made reference to the quantity of Meat consumed at lunchtime, and the minimal charge.
As has become the custom in Athena, Hector had Curry for lunch. Today, the fifth visit to Punjabi Tikka (Nikiforou 1, Athina 104 37 Hellas), this venue has been my project in recent years. After a Greek coffee in Iroon Square, we walked north through Psiri, arriving at Punjabi Tikka at 13.00. Our usual table outside awaited.
Two half litre bottles of chilled Still Water were brought as a matter of course. The well worn pictorial menu was then provided. Prices remain unbelievably low, though in keeping with inflation, they have increased some 20%, or typically €1.00, since visit #1.
Today, Beef Karahi (€5.00), which includes the wonderful Naan/Pitta crossover. For Marg, Seekh Kebab (€5.00), not the ridiculously expensive (comparatively) Greek Salad (€5.00) she ordered previously.
Our young waiter asked if I needed Rice. Knowing what was coming, Rice would have soaked up the excess Oil, however, there would have been mass wastage.
As is the custom, a very Green Salad and Raita were presented, this would fill Marg’s plate. There was definitely no need to order more Salad. The Kebab and Karahi arrived together, sensible.
Seekh Kebab
A wedge of Lime sat atop the largest Seekh Kebab ever seen. The weight of Meat, hard to guess, but one can see why this was priced the same as the Karahi.
Marg unearthed more Lime in the Salad, indeed, a veritable plateful.
I think my Kebab meat is spicier – was an early comment after Marg had taken some Beef for comparison purposes. This saved the Hector having a Soupçon.
Plenty meat, and easy to cut, spicy and required the Salad and Raita to make it a more appetising meal. To me, it was just two strips of meat, which is not a meal. Filling, I deliberately did not have any of the Bread, despite it looking fluffy, and appetising.
Indeed, we had a basket containing three Pitta/Naan. Delightfully soft, and hot on arrival, one wishes they could have been brought individually, at intervals, to maintain the sheer pleasure of Bread at its freshest. Alas, not to be, and the Hector could not manage even a whole one.
Beef Karahi
If anyone is immediately put off by the Oil separating in the karahi, then they do not know this creation. I kept the karahi at an angle so that the surplus Oil would would go to the far side. However, this was only possible around the halfway mark. There was a lot of eating before I reached that point.
Sixteen pieces of Beef, no tiddlers, and no bones, was the first count. This was easily the half kilo. How is it possible that so much can be served for so little? Sirloin, this was not. The Beef covered all parts of the Texture spectrum. The majority was Tender, some super-soft, and the two last pieces I tackled took infinite chewing. Fatty bits too, one cannot say you get what you pay for: sixteen pieces of Meat then felt like an underestimate.
More accustomed to Lamb/Mutton, the Beefiness took me by surprise, a fine change. The Seasoning was conservative but not detrimental. The presumably Blended Masala scooped on the Bread was joyous. Sliced Green Chillies upped the Spice Level and when taken in, the threat of Coriander hinted at the presence of Herbs.
There was a point when I though this could be a Beef Karahi without end. Where was this portion size last Saturday at The Village (Glasgow). Whilst the pleasure was undeniable, the intensity of Flavour might have been more. Seasoning is all. No sooner had I discovered the Beef Karahi at nearby Taste of India when they were forced to close, non-kosher employees found in kitchen, I was told. Today’s was not at that level, but the volume made it a significant, hence memorable, Curry.
The Mutton Karahi (€5.00) served here is better.
The Bill
€12.00 (£10.45) This volume of food, for two, unbelievable.
The Aftermath
As the Punjabi Tikka page on Curry-Heute needs updated for ’23, the opperchancity was taken to photograph more of the ready fayre.
A rarity, the rest of the first two days of this trip is reported in Bier-Traveller!
Achari, the Tangy Curry, it’s more than a year since I last had one, so a well known and reliable 
In 
Achari Gosht (£12.95) is in the business section of the menu. Strangely, the Desi Qorma (£12.95) is not here. The Lahori Karahi (£12.95) logically features elsewhere. One day, I’ll have the sharing one (£24.95), to myself. At £44.95, they can keep the kilo, for that there’s Yadgar’s – Goshat Karahi (£30.00). 
Omar took the Order. On-the-bone – was a given, I chucked in a – Desi style – just in case. Mushroom Rice (£3.50) would accompany, Sparkling Water (£2.50) completed the Order. 
This was a classic 
The blast of Pickle was immense. From where had this come? Perhaps Chef had blended it into the Masala. There’s something to consider in home-cooking. 
The quality of the Lamb was self evident, a beautifully soft Texture, tasty Meat. The Mushrooms played their part, more solids, Diversity. The Masala was magnificent, a glorious intensity of Flavour, nay Flavours. In addition to the Pickle, the root Flavour of a 
Remember Glasgow? Remember Glasgow’s finest Curry House? It’s over two months since Hector’s last visit to 
Hector surveyed all the ready-cooked Dishes on display. The customary lunch of Chapli Kebab, Fish Pakora and whatever Vegetable offering was available was the plan. 
Kofta Anda, it would be accompanied by a portion of Aloo Gajar Mutter (£5.00), no Rice, no Bread. 
The solitary menu sitting on the table led me to take a window seat. Sometimes, Hector chooses to be window dressing. For once I can quote the prices of what I had ordered. Usually it is beyond a la carte. 
As the staff entered so each acknowledged, one even saluted, in – Urdu? The reheat complete, Shafiq brought the Order. 
Four Chicken Meatballs and a hard Boiled Egg sat in the Shorva. Being a Soupy Curry, a spoon was called for. This was the first time I have eschewed both Rice and Bread, so no absorption, no splashing. This gave the Kofta Anda a different perspective, the Egg tempered the Spice in the Shorva which was full on earthiness. Eating the Meatballs with the Shorva was also a departure from the norm, have I been doing it wrong all these years? 
This was the antithesis, a superbly Dry Curry, with a minimal Masala Mash. The Spice Level took me by surprise, the Seasoning was certainly fit for a Hector. Total absorption, the Potatoes were full on, the Carrots were almost mushy-soft and gave off a slight sweetness. The Peas, well, it’s amazing how this legume can hold its own. 
Dosa Club 2 (
Dosa Club 2 is the sister shop to
If Keema naan (£4.00) is available, Clive is having it. Well, apart from 
Minimalist décor in a brightly lit, long, rectangular, New Town shop unit. How times have changed. The musak was varied, – music for a lift – was how Maggie would later describe it. Given the nature of the Curry ordered, the Bread may have taken most time to produce.
On seeing the Malabar paratha, I immediately ordered another. This Parotta was the standard size for Bread of this genre. The elusive White Paratha, soft, stringy, multi-layered, buttery, this was a beautiful Bread, perfect. When available a must, and Crawley now boasts two sources! 
Hector’s favourite Herb was mixed through a worryingly Creamy Masala. If this is the definitive South Indian interpretation of Methi Gosht, I know never to order it again. As has been written too often, this is what one expects to be served in a standard European Curry House. How has this arrived in Blighty? 
The Seasoning was noted as being – OK. That’s almost a positive in Curry-Heute. There was a – wee kick – so not lacking in Chilli Spice. One Black Cardamom was removed then another after it was bitten into. Whole Spice, another positive. 
The Soupy Masala lacked the intensity of Flavour one hopes for in a South Indian Curry. Rice would have been the better accompaniment, however, the Parotta was not to be missed. As I ate on, liberally dipping the Parotta into the Masala, I realised that the Bread had way more Seasoning. The Bread was enhancing the Flavour of the Masala. The Bread became the vehicle by which this Curry was enjoyed. Rice and Parotta suggested then?
The creamy swirl on top of the Soupy Masala says it all. This was not a Curry for the Hector. A Soupçon crossed the table – ugh, way too sweet. This was a Curry for those who like this sort of Curry. That includes Maggie. A Spice Level, but not as Hector knows it. 
With Curry Leaves, and mean looking dry Red Chillies on top, a good start. The Hector may come to accept that unless the Curry is defined as Sukka/Chukka, then a Chettinad is going to be – Soupy. But it doesn’t have to be!
The Chettinad was really tasty, not a lot of meat, what meat there was, was tender. Sauce was mopped up with Naan.
Yesterday, someone in The Company mentioned – Whitechapel – as being a transit point for the other ongoing activity in this three day London trip. That was enough to have Hector dismiss any further exploration of 
Arriving at 13.15, we were the first sit-in customers of the day. We took a different table from 
Not surprisingly, prices have increased at Dilpasand since last March. The kilo of 
Tarka and a threat of Coriander topped the Masala which clearly had the required Yoghurt to be a Desi Korma. Not a Creamy Curry, this should be more subtle. 
The lack of Seasoning was immediately noted. The Spice Level would never get above – medium. There was an off-putting, but fortunately, only a slight Sweetness. It took me too long to identify that the Tarka-Onions were the source. By then I had stirred them in. 
With Tarka, Coriander and Ginger Strips on top, this was certainly a unique Aloo Keema. The Potatoes were left in relatively large chunks such that the Mince was less visible. There was no more moisture present than was needed. This appeared to be a fine creation. 
Tatties with a kick – was an early comment from Clive. When Potatoes absorb the Flavours from the Spices, then we have something special. 
The waiter came over to check on our progress. I showed him the photo taken last year, Mr. Khan was in the kitchen. Whether or not the complimentary Kheer was a consequence of reintroducing myself remains unknown. 
London portions, OK, the Meat count was into double figures, but a single portion always leaves one wanting more. A portion and a half does the job. 
This was proper Bhuna, featuring a suitably Thick and Minimal Masala. Why do so many places get this wrong? We all noted that the temperature was better than usual Hot food – has been an unknown in my visits here. Usually, 
Tomatoes had been cooked in the Masala, their Flavour, prominent. The Spice Level on my side of the table was reasonably aggressive, I knew Chef could be trusted not to go mad. The Seasoning was below the Hector idyll, but this was not subduing the intensity of Flavour in any way. A whole, Green Cardamom was revealed, the blast of Cloves took me a bit by surprise. This Curry was working on many levels. And Curry it was. The Tender Meat was saturated in Spice, giving of all the Flavours from the Masala plus its own. This is how Curry should be. 
Every morsel was consumed, the last grain of Rice. Same again – was tempting. 
And so, farewell to an institution serving – Curry. 
In the coming weeks, 
Handi – is a serving pot. Today, Moiz posed with the copper version in which my 
Arriving at 13.40, Moiz was upstairs preparing for a function this evening. His assistant took the Order. The Vegetable Curry on display (centre) looked inviting. Hector was not about to be distracted, no Karahi Gosht for five weeks. Since then, the aforementioned Desi Korma both here and at 
The young lady brought me a bottle of chilled tap water after she had finished sweeping the floor. Another young lady entered enquiring as to vacancies, followed by two chaps who sought, who knows what? They bought nothing. 
The lady brought the food. No Garlic on the Naan, as requested. What happened to the Chillies? I would soon realise that a Coriander Naan (£2.00) is really all I needed. Served whole, the size was sensible. Soft and light, I would manage more than usual. Whilst I still prefer the Tandoori, tear-shaped, risen and puffy interpretation of Naan, this proved to be most satisfactory. 
So who needed Chillies in the Naan? The mass of sliced Bullet Chillies would provide the boost to the underlying spice Level of the Tomato-based Masala. 
After his arrival in 
Arriving on schedule, Maharaja was busy. A crowd of international student types were finishing their meals, then getting up en masse to pay at the counter. They did so individually, and today’s host, Mani, engaged with each one as they did. This took a full ten minutes. 
Once the room was empty, Mani came over to greet. Thankfully, he was aware of our arrangement. Methi Gosht (Zl44) would be forthcoming, two spicy, one medium.
Chef got to work whilst Mani cleared the debris from three tables. The aroma of Garlic then Spice wafted from the kitchen. On completion of his task, Mani came over to chat. 
On Sunday, as I waited for the 
With excessive moisture gathering around the edge of the karahi, and the spoonful of Cream swirled in the centre, this was not the hoped for 
The Spice Level was a notch above – medium – what happened to the Green Chillies? The Seasoning, which was the foil for Sunday’s 
Ten pieces of Meat were embedded in the Mash, I found a few fatty pieces, one or two required a bit more chewing. By now I should appreciate that these karahi may look small, they are deceptive. We had substantial Curry portions. 
The Calling Card was still at the counter, Mani therefore knew of Curry-Heute. I wrote earlier in the year that Maharaja has potential. Today this was not realised. What happened to 
Three months ago, on 
For Marg, a simple choice: Mutter Aloo Gobi + Rice (Zl28). Two half litre bottles of Sparkling Water (Zl7) completed the Order. 
We took the table nearest the counter. Two other couples were present, as they departed so others arrived. Takeaway customers too, a steady business. I had time to contemplate my Order: what had I done? A Creamy Spinach Curry in Europe? Usually the aftertaste is similar to stuffed vine leaves as served in 
Two sensibly sized portions of Rice were brought to the table. I would eat every grain, Marg, who prefers Bread, deliberately would not have it all. 
The Thick Mash of Herbs put this Palak Gosht into the lesser category as defined in Curry-Heute. There was no obvious sign of a Masala. The Meat count may just have reached double figures, it was difficult to see. Having arranged the Curry on the Rice, I licked the spoon – ah, Seasoning!
The Spice grew slowly, the Spinach did not come across as Bitter as it can do. Other Flavours emerged from the Mash, the listed Spices suggested that there may well have been a base Masala. The Meat was suitably Tender but felt remote from the rest of the Curry. 
This Vegetable Curry was served majestically. What a beautifully Thick and Minimal Masala. I wonder if this is how it is usually served at Maharaja? Marg offered me some Cauliflower, I asked for Potato, that would tell me more. 
I could actually taste the Peas from the Potato such was the level of infusion. I think a side of this must be ordered in future visits. Marg enjoyed her Vegetable Curry:
A tray of what we took to be Bubble Tea was distributed among the diners. Gelatinous and Sweet, not my thing, like drinking frog spawn. Marg was surprised I finished it. 
As Mein Host was not present last time, a Calling Card and introduction felt appropriate. He was honoured to have us, so we were informed.
GapShap Indian Restaurant (Güntzelstraße 19, 10717 Berlin Deutschland) was suggested by Bruna who was somewhat miffed that Marg and I went to her local – 
GapShap – gossip, tittle-tattle, but in the spirit of 
Drinks had to be sorted, a 0.75l bottle of Sparkling Water (€6.40) kicked things off. The Curry section of the menu was a realistic length, not pages of endless tweaks of the same Masala one finds across the city. Lamb Chettinad (€18.90) was the initial attraction but was instantly dismissed when Lamb Sukka (€19.90) was spotted. Marg took the Chettinad option, a Curry she knows well. 
From the moment it was set on the table, I knew we had authentic Curry. This was seriously – Dry. With a huge pile of Meat in a Minimal Masala, sat atop the Paratha, there was an issue.
I had been given a dinner plate, decanting was the solution. A significant proportion of the Minimal Masala had by then, soaked into the Paratha. This left a soggy Paratha and a naked Curry. I took some of Marg’s excess Rice, not what Chef had intended. I stopped counting the Meat beyond double figures, each piece was large. There was also an abundance of Big Onions, usually Marg falls into that trap. This was a lot of eating. 
The Paratha may well have been – flaky – as declared, Marg may well verify. I like to – get down and dirty – so tucked in, left hand trying its best to pick up Meat with the limp Paratha, otherwise, spoon in right hand for Curry & Rice.
Topped with Ginger Strips and slices of Coconut, the Masala was significantly different from the – Mainstream. There was no Shorva here, this was a decent, Thick Masala. Again, the Meat count reached – plenty. 
Marg’s verdict:
