Between April and November last year, Hector visited Chutnify (Sredzkistraße 43, 10435 Berlin Deutschland) on three occasions, the South Indian Cuisine with its Smokey/Peppery Flavours being the magnet. No other Berlin Curry House known to Hector was serving Curry with this intensity of distinctive Flavours. Having learned of their other outlets in Portugal, Hector and Marg made a beeline to Chutnify Canteen (Porto) earlier this year. What a disaster! With no Fish or Lamb available, the Hector was forced to have a – Chicken Curry. I’ll let the reader discover my verdict on that experience.
Today, all forgiven and back on familiar ground, we wondered around Prenzlauer Berg before deciding it was Curry-Zeit @13.15. A familiar face greeted us, a table inside was requested. The other diners had chosen to sit outside, today it was warm enough to do so. This was the first time I had seen the interior of the restaurant so empty. Booking is recommended if coming of an evening.
We were brought a lunchtime menu plus the main menu. Prices have not increased since last November. For Hector it had to be Telangana Lamb available at either €14.00 or €19.00 depending on the menu, Basmati Rice included. For a change, Marg was having Lamb Thali (€15.50). To complete the Order: a 0.75l bottle of Sparkling Water (€6.00) and Malabar Parotta (€3.00). This king of Breads is served as a pair, try getting one for this price in the UK.
I pointed to the main menu when ordering the Telangana Lamb. I also asked for the food to be served – hot.
I’ll tell them – was the acknowledgement.
On previous visits, the food was simply not served hot enough. The message relayed, was taken seriously. Hector’s Curry bowl was too hot to touch on its arrival, Marg did not find the components of her Thali to be so.
As prevails across Europe, the quantity of Rice presented was more than a Hector could manage. One does one’s best.
The Malabar Parotta were scrunched in a small bowl, I managed to find the space to open one out fully. Multi-layered, buttery, soft, stringy, yet crispy in parts, this Paratha variant is such a joy. Rice and Bread, indulgence, but the opperchancity to have a Malabar Parotta is not to be missed. Marg would assist.
Telangana Lamb
Previous encounters have featured dry Red Chillies floating in the Shorva, not today. I counted nine pieces of Meat as I decanted, most of these would be halved, so quite a plateful. One piece of Potato was present also, usually more.
I think an alarm bell was ringing already.
Calm. The Spice was pitched at a worthy level, not demanding, but significantly better than what is served across Mainstream Berlin Curry Houses. The Seasoning was a la Hector, all was set for the Flavours to emerge from the Shorva. Dipping pieces of Parotta into the retained Masala was one half of the eating experience. Then there was the Curry & Rice.
The Meat at Chutnify has always impressed, superbly Tender. Sampling a piece of the Potato almost brought a – Wow! – moment. The Potato had fully absorbed the Flavours from the Shorva, I wanted more! Why only the one piece?
Returning to the Meat it was apparent that it was not giving back the same intensity of Flavour, but how could it? Potato in a Curry, such a simple, but effective addition.
The Peppery Flavour was clearly present, the anticipated Smokiness not. Was this down to the missing Red Chillies?
There was still enough – good – happening here. I have been to enough Berlin Curry Houses to know how poor the opposition is. Days after my last visit here I did discover the then recently opened Punjabi Zaiqa. A totally different brand of Curry altogether, but what Berlin badly needed. Chutnify should satisfy the needs of most serious Curry eaters. For those who appreciate why Lamb on-the-bone offers so much more, Punjabi Zaiqa is the place to be.
Lamb Thali
It is evident that Thali is the choice of the majority at Chutnify.
Half a Poppadom sat atop a mass of Basmati, with the spoonful of Chutney adjacent. One was not going to leave Chutnify feeling hungry. The same Telangana Lamb with four – and a bit – pieces of Meat was the focal point. Thereafter, Soupçons of Vegetable Korma and a Daal occupied two of the three remaining slots on the school dinner tray. Cauliflower, Broccoli and Carrots sat in the Coconut Sauce. The Daal proved to be the superior – Daal Makhani. This makes a fine accompaniment to any Curry.
Dessert – was a listed component, a single Gulab Jamun sat in the corner. I wonder how many people have started with this?
Diversity is something I enjoy, yet I still find Thali to be – too bitty. Bring me a half kilo of Lamb on-the-bone, something to get stuck into. And maybe some Daal Makhani on the side.
Marg cleared her tray and had much to say thereafter:
A lovely selection of tastes brought together on a metal tray. The Lamb was very tender and the sauce thin and spicy. The Daal complemented the wonderful, crispy Parotta exceptionally well. The abundance of Rice soaked up the extra Vegetable sauce and amused me. It was fun.
Finishing on a sweet note was an excellent conclusion to my meal. Sweet syrup and a tasty sponge was the Dessert.
Meanwhile, across the table, the Hector was defeated by the quantity of Rice.
The Bill
€38.50 (£33.19) The Telangana Lamb was charged at €14.00, the lunchtime menu price. Does this explain the missing Red Chillies and minimal Potato?
The Aftermath
Farewells were brief. The customers outside always have the staff busy running in and out.
Much later, there was a football match in Nederland, ah well, so it goes.
Marg wanted to sit further in, I insisted we have a peripheral table from where all could be observed. Marg concurred that the décor, ambience here, was a cut above many a Curry Cafe. A few people were finishing their meals, in time, a young couple with an unruly wean did take the far corner table. Tantrum after tantrum, a mouthful of Vindaloo would have sorted her. 
They like to bring everything out on trays – I had advised Marg. A Salad amused Marg for the final minutes before the mass of food was presented. 
The round Naan was served whole. Perforated and with Seeds, it was suitably light and fluffy. 
What a magnificent sight. Could you get more Curry in the karahi? I stopped counting as I passed double figures whilst decanting the Meat to the plate of Rice. There were Boneless pieces of Lamb then dem large bones, from who knows where? Sucky Bones also featured. This would be a lot of eating. The Thick Masala oozed quality. Once again, the Herb content was obvious, the cooked in Green Chillies, less so. 
The intensity of Flavour was hard to believe. The Seasoning matched the Hector idyll, the Spice Level would build. Every moment of this Desi Korma was going to be special, yet I would say it was markedly different from that enjoyed here previously. The first time I had the Lamm Korma at 
Such was the size of some pieces of Meat, I had to use a knife to separate them from the Bones. Most fell apart. Tender Lamb, full of Flavour, – Muttony – was noted. By the time I added the reserved Masala, it was time to draw a line on the plate. Even more Rice would be abandoned. 
The karahi was laden with Fish in a Thick Masala. I doubt if I have ever seen so much Fish in a Curry. Again, check the price. Always on the lookout for a decent Fish Curry, the Hector was keen to establish the quality.
Marg wasn’t finished. There was an Ice Cream menu. The menu photos of Ice Cream brimming over the pot did not match the tiny pot of solid Mango Kulfi which was presented. 
Next door lies a Punjabi Grocer/Butcher. The opperchancity to purchase packets of Korma Spices was taken. How does Desi Korma differ from Karahi?
Moiz has now been in charge at Karahi Palace (
Sparkling Water? Finally, at last, Hector’s preferred tipple is being stocked. Shkoor (
The metal pot was a first. Bullet Chillies had been cut lengthways, no shortage of Chillies then. The thin, blended Masala contained the telltale white flecks, Yoghurt, not Cream. And no Coconut, Desi Korma bears little resemblance to that served in the Mainstream Curry Houses. I counted eight pieces of Meat featuring one Sucky Bone and two pieces of sinew. Had I stuck to my guns and ordered Rice, the Masala would have disappeared. Today, the Naan proved to be the ideal accompaniment. More Masala required?
At the end, with a mouth on fire, the Sparkling Water was thoroughly appreciated. Bubbles too. Green Tea was then offered, and graciously accepted. Tea does highlight the Spice before tempering the palate. 
Having only become aware of the existence of Namaste by Delhi Darbar (St Enoch Centre 1st Floor, 55 St Enoch Square, Glasgow G1 4BW) in recent weeks, it meant there were now three venues in Glasgow on the – to do – list. Reviews elsewhere are positive, but not all specifically about the Curry.
I had previously studied the menu on-line and was therefore aware that there was only one Lamb Curry on the menu which was worthy of the Hector. For the record, and the nth time, 
Lamb Bhoona (£10.00) and Basmati Pilau Rice (£4.00) was the Order, plus tap water. There was little point ordering Bread and leaving half of it, as tends to be the case. Four quid for Rice, that could be a hefty portion. 
The India Club at Hotel Strand Continental
At Namaste, there was always the hope that Chef had something special waiting, something distinctive, this is always the hope when visiting any new Curry venue. I didn’t have long to wait, eight minutes after taking my seat, the food arrived. Call in the chaps from Guinness. 
The Curry was in a soup plate, the Rice on a platter, no third plate. Why do restaurants do this? Adding Rice to a plate of Curry feels absurd. 
The reasonably Thick Masala contained Syboes and featured seven pieces of Meat, not the magical eight. Rice was definitely the correct accompaniment, whilst not as – soupy – as my recent 
The Sweetness of the Masala hit first. The Seasoning was moderate to low. Having billed the Spice as being – medium strength – this quite impressed, a modest – kick. 
I have had this Curry, in effect, a hundred times. This was what passes for – Curry – across the European continent. Mainstream Curry for the masses, nothing offensive, safe, easy to eat. I know people who would happily devour this.
When Dr. Stan sat beside the Hector on Thursday at 
The Order was taken promptly, a Tawa Chapatti (£1.25) would accompany, a jug of tap water would be sufficient liquid. Above Medium – was noted for the level of Spice. Everything was recorded on paper. Pads no more?
For Hector, the – Lamb – section of the menu is a focal point: Methi Gosht and Achari Gosht have been had oft. Kofta Kirahi has yet to be tried. Apart from – Pineapple – I wonder what the difference is between Daal Gosht and Dhansak Gosht. 
With but a threat of Coriander atop, five medium-sized Meatballs sat in the Thickest of Herb-rich Masala mashes. The Oil which would become visible at the base of the karahi was enough to confirm that there had been a Masala at some point. 
The final day of this trip: this means the Hector does not have to have Curry tomorrow, though thoughts of Kofta Palak on Saturday are already looming! In keeping with the name of this Blog, another Manchester Curry had to be squeezed in. 13.20 at 
Today’s Curry, 
Rizwan brought a plateful of the – foliage. The Coriander was back. Was that all I was getting? Emoticon understood. 
This portion had Oil collecting on the edge of the bowl whereas 
The Fish was presented on top of the Rice, and adjacent to the Salad and Raita. Spiced Onions had been squeezed on to the plate also. 
There was still the – foliage – to add.
It was good to have Spiced Onions without the oft used red food colouring. Crunchy, Spicy, this would give additional Texture to the Creation, as would the Salad components. 
From her advantageous viewpoint, Marg saw the arrival of Dr. Stan, his second Curry in three days. Dr. Stan moves in mysterious ways as was
The Hector was still eating, the tail of the Coley and the remaining Masala. It was decided that the Rice which was still white would be abandoned. 
Mags came in. Karahi Lamb on-the-bone and a Chapatti for Mags. This was 
It’s Wednesday in Manchester, the opperchancity to have Bateera (Quail) at 
Arriving at 
An average size, and looking a bit naked without any Salad or Raita, just a snack. I had declined – Sauce – at the counter, the thought of smothering the Samosas did not feel right. Ahead of the game, Marg thoughtfully took the photos of the interior of each Samosa. 
The Meat one was dry with a good flavour of Keema. The Vegetable one was very moist and spicy with potato, peas, plenty vegetables. 
Quails are fiddly, one is not enough, two are surprisingly satisfying. Or, is it the thought that tackling a third would drive one to distraction? The Texture is different from Chicken, at least the Hector is convincing himself that this is a much more Gamey experience, much tastier Meat. 
What appeared to be so little certainly filled the gut. The sorry sight of the skeletons piled on the adjacent plate turned to amusement when one tiny – wishbone – was set aside. And no, we didn’t. 
Only one large table was free, we spread out and waited a considerably long time for the table to be wiped. If there is a fundamental criticism to be made at 
Two kilos, four Naan (£1.00) and Lamb Chops. Some dared to question the Bread order. Knowing what comes, this should be enough. With no Keema Naan on offer, Clive accepted the flow. Water was also ordered, the first of two – two litre bottles – (£3.00) was presented, sneaky. A jug or two would have sufficed. 
The first kilo was placed between Hector, Steve and Maggie. There was that brief moment when we looked at it and wondered, is this actually two kilos? This was a lot of Meat. The second kilo and the Naans, some halved, were placed at the far end of the table. Dr. Stan would be sharing with Clive and Howard. Chef monitored the proceedings. I wonder how often he has had to prepare two kilos simultaneously.
Wow!
Having taken a decent portion, it was back for more. Steve and Hector ensured the karahi was wiped clean. Not much attention was being paid to the action at the other end of the table, too far to tell if Dr. Stan was uttering his usual – Mmmm. 
Howard was as eloquent, as ever:
Reasonably well-fired – was Marg’s verdict. A lot of Meat on the Chops, tasty. 
With the Salad and Raita, Marg had quite a plateful. The fifth Chop was on offer, but 
The Bill
Whilst the payment was being sorted, Chef produced his phone. Hector’s profile on a certain social medium was displayed. We are friends.
We had devoured their afternoon quota of Lamb, time to cook more.
The Company – are mob-handed in Manchester this week. Whilst many will head to 
The usual? – asked Rizwan. This was confirmed, plus Keema Peas (£6.50) and a Chapatti (£1.00) for Marg. Marg’s – usual. Both the Karahi Lamb (£6.50) and the Rice (£2.00) have gone up by 50p since my visit last month. 
The naked Curry had to be dressed. 
When Rice is ordered at 
This was a classic Keema Mutter, no sign of peripheral Oil, and no Masala per se. 
On another visit to our table, Rizwan mentioned a recent article in the Manchester Evening News. The author knew of and had evidently visited all the Northern Quarter Curry Cafes except 
Lalaa is always happy to pose for a photo. I can now reveal that he is in fact – le Chef! Meanwhile, Marg spotted a chap with a proper camera and assumed he was another Blogger. Apparently not, but the Calling Card was handed over anyway.
Another Summertime Saturday in Glasgow, The Glorious Twelfth as it happens. Fear not, the Hector is not off to grab a brace of Grouse, however, if someone knows anywhere in this city serving Baterai/Quail without advance notice, do let me know. Maybe Wednesday, next week in Manchester? 
At 13.50, across the river, Hector found himself once again in Allison Street. As spotted at the start of the week, what was: 
Ready Curry was on display, one stood out (below right). I took this to be their Chicken Curry (£5.00) as advertised on the board. With a presumably Yogurt-rich Masala, this almost looked tempting, OK a fallback, last resort even, if my intended Dish was not yet available. 
I found a menu on the counter, the glorious Namkeen Karahi (£30.00) was only available by the kilo. Marg had nearly joined me today, but knowing what awaits next week, decided otherwise. I shall let her down gently. A half kilo of Lamb Charsi Karahi (£15.00) was what was in mind upon arrival. There was no premium for ordering the ordering the half kilo, customer friendly. 
My choice of seat was to hopefully engage the chaps working and establish how this Shinwari has come about after the demise of the once nearby 
Ten minutes after placing my Order, a young chap brought out the Karahi and Naan, then quickly presented an extra plate for the bones, plus a bottle of chilled water with accompanying glass and napkins. How he got all this on the table in seemingly an instant, did impress. A disturbingly quick Karahi, but if the kitchen is set up to produce this regularly, so be it. It doesn’t take that long 
Sliced in two, the Naan was huge given the price. The Tandoor was within sight of where I sat, but with perforations, the Bread had not been allowed to rise. 
The portion looked to be substantial, but still very much – a portion. How the half kilo is measured has never been defined. The Ginger Strips on top were plentiful, a sprinkling of Coriander sat beneath. The watery residue I have come to associate with – Charsi – was collecting around the edges. The Masala was the distinctive, Tomato based, yet there was not the abundance associated with – Charsi. Not a trace of – pink. 
Around the half way mark, judging by the array of bones on the adjacent plate, I had to re-evaluate my strategy. This – portion – was certainly the half kilo. The Bread was abandoned, I had managed but a third of the Naan. 
not the guy whom I met today. Another case for Hector Holmes who notes that 
