I feel as though I’ve been to Köln five times this year, no that’s Berlin. Köln is only four. What is certain, this is the last foreign jaunt of 2022, a year when catching up on what has been missed was very much the model.
Not every Köln visit this year has featured Curry, I’m still searching for that special venue. Royal Punjab has impressed over the years, but lacks consistency. At least yesterday’s visit to Anna Lakshmi did provide something that was not Euro Curry. I have scoured the city looking for the truly authentic. Köln boasts a handful of Afghani Restaurants but none serve Karahi. Kebap I can have anywhere. After Afghanistan I tried Iran, the lengths the Hector will go to to avoid Deutsche Essen. However, I will admit to nearly overdosing on Frikadelle in the last few days.
Zarathustra (Dasselstrasse 4, 50675 Köln, Deutschland) showed up in my searches, a Persian Restaurant close to Köln Süd Bahnhof, and a few minute walk from Barbarossa Platz. En route I passed Tandoori which too is open all day (mostly), one for the future.
Although featuring a majority of Veggie/Vegan Dishes, Lamb is on the menu. Online, I spotted a karahi with something that could have been a pancake in Tomato Sauce. This was close enough to Karahi to have me visit.
We arrived at 13.40 and were invited to take one of the reserved tables in the corner as one enters. Having done so, I noted an inner room beyond the bar. What goes on there?
Our lady hostess brought the menus then ignored us for some ten minutes. This gave plenty of time to find two Lamb Stews (€15.00) served with Bread and Saffron Rice: Bademjan – which features Aubergine in a Sour Tomato Sauce, and Esfenadj Alu – containing Spinach and Persian Plums, not Potatoes. I would take advice, but first I would show the photo of the karahi to verify that this was in the style.
It became apparent that English was not going to be spoken. Between us, it was confirmed my logic held, the enticing Dish in the photo was Vegan. Or rather, the formerly enticing Dish. Mushy Aubergine v Spinach, neither of these were up Hector’s street. Where was Kofta Palak when one needed it? I opted for the Spinach.
Meanwhile Marg was working her way through the Starters. Nargessi (€7.00) she assured me would be – scrambled Tofu with Seasoning and Onion. We ordered a 750ml bottle of Sparkling Water (€5.00).
When the water arrived it was quickly followed by a bowl of Tzatziki and two Flatbreads/Wraps. The Bread was delightfully warm, the Dip a welcomed surprise. With Garlic to the fore – very tasty!
I abandoned half of the Bread in the expectation of receiving my full €15.00 worth. When the Order arrived, we were both taken aback. Hand ups – who likes Spinach?
*
Nargessi
Marg says it was me who told her there was Bread, there wasn’t. Just as well I left some. Tofu? I don’t think Tofu is green, but I know Spinach is. Whatever else was mixed through the mass of Greenery on Marg’s slate, I shall never know. I can imagine the ordeal, even Popeye would have been tested here. Marg did well to leave but a Soupçon, the Tzatziki and remaining Bread were a respite.
This is what Vegans eat?
Esfenadj Alu
Served on a tray, the same Flatbread sat atop the Rice, this one not as warm. The Saffron Rice was no more than a crust on top of plain Basmati. Somehow Marg purloined this, OK, there was way too much for the accompanying pot.
The pot: this is what Hector ordered.
I have written oft for my preference of Masala with Methi/Saag/Palak, not a mass of greenery. This was decidedly the latter. The liquid was not a sauce, Spinach water. Mixed in were the pieces of Lamb, none that would be considered – large. I could see the Persian Plums near the base of the pot. I could tell they were Persian, they were wearing their skins correctly, unlike prunes.
There was no Spice. The Seasoning was non-existent. I had to evaluate this Dish from a different perspective, exactly what was it about? The Spinach tasted as if it had come straight from a tin and been heated with the cooked then Lamb stirred in. Spinach Water, not the best of Flavours. This could give you the boke. The Lamb tasted of, Lamb, no more and varied from soft to chewy to unchewable. Initially I wondered what the addition of the Plums was meant to be achieving. Only towards the bottom of the pot did the Flavour of these reveal themselves. At last, something positive, a welcomed Flavour.
I dipped pieces of the Flatbread in the Spinach Water, there was a Sweetness which surprised having already had the Bread with the Tzatziki. Plain Rice, Spinach Water, and lets not forget the mass of Spinach, at least the Bread offered an alternative. Had this been prison food I would be writing to the governor. I simply cannot understand what this Dish was about. The food was hot, it was filling but gave so little pleasure. These ingredients, in the hands of an Indian Chef, could have been so much better.
The Bill
€27.00 (£23.36) Cash – otherwise German bank cards only.
The Aftermath
I considered issuing the Calling Card, but as there was absolutely no interaction with the the lady other than taking the Order and bringing the food, why bother attempting further communication?
And so, the final 2022 Curry-Heute post from foreign parts. Nothing is booked for 2023 as yet. It remains to be seen how the funds stand up to heating Hector’s House for the winter months.
With three days in 
Anna Lakshmi Restaurant (Thieboldsgasse 101, 50676 Köln, Deutschland), located a block south of Neumarkt, is a Curry Cafe, this ticks one of Hector’s primary boxes. We arrived at 13.30 and took a table away from the door. Five of seven tables were then occupied, clearly, people know of Anna Lakshmi. It didn’t take much deduction to conclude that the mature lady serving was she. 
The laminated menu was studied. Lamm Filet Curry (10.00) can wait until the next visit, today: Fish Curry Masala (€10.00). This would be served as a Thali with Potato-Aubergine-Carrots, Daal, Onion Chutney (Tarka?) and Rice. For Marg, two Samosa (€1.50) with Mix Salat (€3.50), plus a Mango Lassi (€2.50). A 500ml bottle of Sparkling Water (€2.50) would complete the Order. Realistic pricing therefore, but I wouldn’t be surprised to find a 20% increase on my return next year. 
Four pieces of a sturdy pink Fish sat in a Shorva. Here also were sliced Green Chillies and a piece of Potato. I spooned the Curry over the left side of the Rice then arranged the Potato etc, Daal and Onion Chutney on the right. Not quite a dog’s breakfast, but how Hector was going to eat his Curry-Heute. 
The Shorva gave off a big kick, inevitably this was absorbed by the Basmati. There was a powerful Fishy Flavour from the Fish, this was welcomed and is never taken for granted. The base Curry was therefore most satisfying, a big plate of this would be quite an experience. However, such is the nature of Thali, it was smorgasbord. 
The Potato and accompanying Vegetables did add Diversity. The Potatoes themselves were well Seasoned and had absorbed Flavour, another highlight. The Daal I found to be watery, adding the Onions improved this. The Green Chillies did their job, this was as Spicy a Curry as I have been served in 
Marg declared these to be Vegetable Samosas. She made short work of these. The Coconut and Onions were also taken care of. For some reason, she left the sliced Green Chillies. 
The – Silly Season – continues, Hector and Marg are in Brussel. Dr. Stan is here too, but not dining, too soon after breakfast for him. We had flights booked for a comparable trip this time last year, but the over-reaction to Omicron put the kibosh on travel once again. In 2022, Hector has done his best to make up for trips missed/lost since the spring of 2020. 
With one night only in Brussel, there was time for one Curry, which had to be at 
Topped with a sprinkling of Coriander and Ginger Strips which were closer to being wedges, eight large pieces of boneless Beef sat in an appropriate quantity of Masala. I write – appropriate – because any more, then the Curry could be classified as being – Soupy. However, in terms of the ratio of Rice to Masala, nowhere near enough. Plain Rice was going to be left, Hector is not the man who was seen here in September getting stuck into the largest Biryani ever seen for one person. 
I liken the experience, not the Karahi itself, to that served at 
Then there was the little Green Pot. I assumed Shahzad had given me this to up the Spice Level. Adding a Soupçon to the edge of the plate, just in case, this turned out not to be Spicy, but Herb-rich. Had I mixed this through the Masala, the original Flavours would have been altered,. The Green Pot was set aside. 
Having halved each piece of Beef, there was plenty. For once, I could have done with more Masala. This is most certainly a Mainland Europe phenomenon, Rice gets wasted.
The lightness of the Meat meant it had to be Chicken Mince. Marg was quick to admit that she would have preferred Lamb. Wouldn’t we all? 
A good portion – confirmed Marg – a tasty Chicken Keema, full of flavours, with a burst of ginger. I liked the combination of Mince and Chapatti, worth waiting for. 
A Friday night in December and Hector is out for Curry. Stranger things have happened. Tonight, Wendy and Peter invited Marg and Hector to help them spend £50.00 worth of tokens at Turban Tandoori (Station Rd, Giffnock, Glasgow G46 6JF). 
A large bottle of Sparking Water and two glasses of red wine were ordered. And for once I was not caring about the price of these, or the following two glasses. Who has wine with Curry? 
The ladies chose Creamy Curry commensurate with their gender. Can I write that? It’s my Blog, I just have. Empirically, I hold this to be true, the records in this Blog do not mislead.
The finely cut Spiced Onions were a treat. I was about to tear in to the Lime Pickle when I remembered, I was having Achari. No need to saturate the palate before the arrival of my Lamb Curry with Pickle. Poppadoms for Hector twice in a week, these ones I enjoyed. Thanks, Jai, the gesture is always appreciated. 
Enough to share, the Desi Rice clearly had Spices mixed through. However, it did not make the same impact in terms of Flavour as the comparable 
Fresh Tomato, Coriander and Coconut topped this pot of Curry. The Thick Masala reportedly included a blend of both Roasted Coconut and Cashew Nuts. Peter made his enjoyment clear from the start, both in terms of the Masala and the quality of the Lamb. Having come to appreciate that the Roasted Coconut is also responsible for creating the Smokey Flavour I associate with South Indian Curry (along with dried Red Chillies), I was on 
tenterhooks. When Peter reported no – smokiness – I felt a bit of a let-down. Perhaps the good people of Giffnock are not ready for this onslaught of Flavour? Peter’s verdict was certainly generous:
The whole Green Chilli stared at the Hector, threateningly. Did Jai have this added especially, or is this how it comes? The Coriander would complement the Coriander on the Naan, one cannot have too many Herbs. When Peter had used the term – kick – he admitted that perhaps he was over emphasising the Spice Level in his Curry. Hector was well aware of what a whole Green Chilli is going to add to a Curry. Slice it I did, no issues with Spice Level in this Achari. The blended Masala was viscous, and far from excessive.
I waited for the blast of Pickle, there was certainly a sense that this had been included, but no – blast. At the point of ordering, Jai had pointed out the possible ferocity of this addition. I assured him I could manage. There was nothing for it, the retained Lime Pickle had to be stirred through, now we’re talking! This was Achari!
The majority of my ten pieces of Meat required chewing, only a few pieces were as Tender as Peter had described. The quality of the Lamb was apparent, tasty Meat. Yet as is usually the case in a Mainstream Curry House, the Meat was not giving of any more than the Flavour of the Lamb itself. Well, I suppose the Pickle had only recently been stirred in so expecting more in this department could be optimistic. 
Another Complimentary Dish brought by Jai with the Mains, this made me wonder if he had just been reading 
Curry for The Chapattis
The equivalent of a German Saag/Palak, Hector has encountered this in 
Yellow, Creamy, Soupy, what’s not to like? Everything, as far as – Hector’s Book of Curry – goes. However, this is what happens when one goes out as a couple, it’s not called – The Silly Season – for nothing. If people didn’t order this, then it wouldn’t be on the menu, I suppose, and restaurants such as Turban Tandoori wouldn’t be wedged and win Awards. Who wins Awards? Not the Curry Houses I most frequent. I wonder why this is so? Answers on a SAE to …
Two nights in Crieff, four Curry outlets reported, a Curry opperchancity. Hector was misled. Many moons ago, Marg announced a family get-together at a posh establishment in this town. Hector booked us into a B&B on the high street instead, the difference in price would hopefully cover the Curry. Actually it was more to do with avoiding dogs & weans. 
Nepalese & Indian – claim The Gurkha’s, there was hope having studied the menu online. Gordon, father of James, plus Ryan and Hector arrived at the empty Gurkha’s around 18.30. Two more diners would eventually arrive. A Wednesday night, and no World Cup on TV, surely a night to get out? 
James, who had Butter Chicken when he made 
The description for Karahi was sufficient to command a wide berth. Most certainly not a Punjabi/Lahori Karahi. 
Lamb Methi (£13.95) became Hector’s first choice, depending on the nature of the Dish. Lamb Bhuna (£11.95), which also featured Methi, was the fallback. I asked Mein Host about the nature of the Lamb Methi was it – Masala with Methi, or a mass of Herbs and no Masala? His first response was – Fenugreek. Then he assured me it was my preferred – Masala with Methi. 
Meanwhile, across the road at Royal Tandoori, they were preparing a £119.00 Order for those on dog and wean watching duties, or them that just couldn’t be bothered coming out in the cold. Marg had been organising this when we left. I heard Chicken Tikka Masala more than once. Delivery (£1.00) via one of the many agencies had been mooted. What could possibly go wrong? 
Seven decent sized pieces of Chicken in a worrying – 
Given the light colour, I deduced these were made from Chicken Mince. Ryan seemed to take an age to get started. Again, on offer, Hector was not missing out. 
How peely wally are these? Hardly a burnt blister to be seen, no sign of rising, and served in six pieces. This is not how Hector seeks his Naan. 
A decidedly thick Masala in a Nepalese House? There’s hope for mankind. Appearance wise this was way better than I could have expected. Strands of Herb were strewn through the Masala, would the Hector have his Methi blast? 
The Seasoning was well below the Hector idyll, as a consequence, the Flavours took a while to emerge. The Spice Level was no more than – moderate. At least it wasn’t – Bland!
I have just referred to The Gurkha’s as – Mainstream. Already this is a positive in Curry-Heute. Let’s not get carried away, this Lamb Methi needed much more Methi for a start. No Methi blast, overall the Flavour was at a premium, Hector is used to a greater intensity. Having asked for – Spicy – it wasn’t. Still, competent Curry, that it wasn’t – Shorva, a bonus. If I was a resident of Crieff, I would indeed take advantage of the invitation on the Takeaway Menu to ask for my – dish of choice. Well, insist it was cooked towards the Hector palate. 
Lamb Tikka one assumes given the BBQ reference. Apart from that it is difficult to identify much difference from the above Curry. Maybe the Methi had the visible strands of Herb. 
When I saw this, I had to mind my language. Wtf has this got to do with a Rogan Josh? I have seen many a horrendous Curry, had a few unfortunately, look at those Onions! Since when did a Rogan Josh become a Dopiaza? Large pieces too, hardly cooked. Now I can imagine what Gurkha’s – Karahi – may have looked like. The likely use of 
We’re back in the land of proper, thick Masala, with perhaps some pieces of Onion protruding. Again, why so – 
The Bill
I went up to the counter and presented the Calling Card. I then congratulated Mein Host on not serving Soupy Curry. He confirmed that the Kormas have more sauce.
December, the Silly Season is upon us, time for sensible chaps to stay in on a Friday night. Marg, however, traditionally has places to go meaning that Takeaway tends to rear its head in this month more than any other. Takeaway, had enough of that through Lockdown, but hey-ho, there’s a new venue open in Clydebank close to Hector’s House, I have been waiting for the opperchancity. 
Arriving at 18.50, the front door was wedged open, inviting, but cold inside. 
When I saw the container being passed over in the shop, Soup was the observation. However I was pleased to find a decent, blended Masala, this was Curry. Time would tell if the ratio of Masala to Rice would culminate in the plate being cleared. A modest sprinkling of Coriander was accompanied by slices of the large Green Chillies. The latter were a welcomed sight. 
I counted eleven pieces of Meat as I arranged the Curry on top of the Rice. Large pieces, one could easily have halved each piece. Let’s face it, Takeaway portions tend to dwarf those served in many Curry Houses, the pukka ones in particular. 
Tangy – is why I chose this Curry. Had Achari been available I would have gone there, alas, this was a close as. Note to self: another visit to 
Curry in Clydebank, it cannot all come from the same pot, surely? Theoretically, it could all come from the same kitchen and be distributed accordingly. Too fantastic to consider. 
I was offered – Tray of Donner Meat (£3.50) – the leftovers. No problem. There was no mention of Bread, I asked for Pitta (£0.50). One was duly put in the Pizza oven. 
Arriving at 14.45 this Monday afternoon, there was a smile of recognition from the manager standing behind the counter. I took a window seat in the otherwise empty restaurant. The waiter brought the 
As expected, prices have increased since last time, around 10% for most items, however, the big hitting Karahi have increased by some 20%. Such is the way of things. 
When the food arrived, it was way better than anticipated. The Naan, served in two pieces, was as puffy as a Naan can be. With a Buttery sheen, light and fluffy, excellent. The waiter said he would bring another Naan if required. I assured him I would be lucky to manage half of this one. Some have Bread with Curry, Hector has Curry with Bread.
Behold the – foliage! Accompanying the abundant Ginger Strips and Coriander were copious slices of Green Chillies, the large ones, so not as fierce as their thinner counterparts. I was expecting Curry, this looked more – Karahi – than – Curry. The given description was – thick masala sauce. What sat before me was way more special. The thickness was there and the Texture had – Tomato-based – written all over it. Normally I would have eaten straight from the karahi, but I had to see the Masala. 
I took about a third of the contents of the karahi, the Cauliflower was present, but so was a lot of Meat, and not much sign of bones. I watched the Oil collect in the corner of the karahi which had been vacated. 
The colour of the Masala intrigued; no sign of – red – this was approaching grey-brown, almost the shade of Namkeen. As I dipped my first piece of Naan in the Masala, so there was a Peppery blast. Having expected Curry, I had definitely been given Karahi, and was now considering how close this was to Namkeen Karahi. 
So much pleasure here today, as ever, I reached the point where I had to take stock of how much Bread could be managed. A little over half of the Naan had been eaten, enough already. 
Having served the flat karahi to my fellow diners, the waiter asked the customary question.
November has been a good month for Curry, 
No sign of Sijin today, it was a waitress who was front of house. There was a new menu on the table, with increased prices since my last visit in June. A glass of Tap Water was ordered, it tasted nothing like the bleachy stuff served south of the river. 
Malabar Parotta, 
Hector was not put off by the sprinkling of Coconut on top. Beneath lay a sinister, dark, thick Masala; a Dry Chettinad, the holy grail of South Indian Curry? To maintain the heat of the contents of the bowl, I decided not to decant to the plate. Compared to the mountains of food presented last week at 
I was in a dark corner eating a dark Masala. I could sense slivers of Onion, caramelised I deduced, given the Fruitiness that emanated from the Masala. There was so much going on here, then add the joy of the Beautiful Bread, a spectacular meal, a wee bit more Parotta would have had Hector in raptures. 
Today’s was the planned visit to 
Repeating 
They suggested I try a Buffet establishment in Rusholme, those I try to avoid. Here was an opperchancity to ask about the much missed 
A flight to Manchester was the chosen route – Back to Blighty. At the time of booking, it was an evening arrival, too late for
The plate brimmed with food, the ritual decoration meant adding more. Rizwan took the Oppo and recorded the moment. Hector reciprocated. Chaps at the adjacent table watched with interest. Who is this guy? I ask – who was the chap with the biggest smile? If there’s a third Gallagher brother in Manchester, this was he. 
Karahi Lamb it is, and still the – Wow! – is retained. The extra sliced Green Chillies upped the Spice Level The well pitched Seasoning is a major contributor to this Dish. The quality of the Lamb which Rizwan sources remains consistent, so he clearly has not cut back here. Sucky Bones, and sook I did. Delightfully Tender, the Meat was giving back so much Flavour. I am evidently on a run of impressive Meat, maybe a return to the Mainstream is called for, maybe not. 
The table was cleared by the gentleman who is always on hand to do this. A couple of glasses of tap water provided a moment of respite before the Spice reformed on the palate. This would last a long time. I also noted how – clean – the water tasted, nothing like that on Glasgow’s Southside.