After a decidedly abstemious afternoon spent in the company of the Berlin Ladies, then watching the World Cup at Society, the munchies arrived. This was triggered by the friendly chaps, sharing my table, filling the table with food. They were also interested to hear that half of the Australian football team had a Scottish connection. No wonder they lost. Another Curry? Back in the day, there would have been no question. Lockdown changed this.
Having not been to delhi2go (119 Oldham St., Manchester M4 1LN England) since January, I needed to check all was well here. I also knew that there were many alternatives to Curry.
I have not explored Peri-Peri Chicken much beyond Nando’s, but did give this some consideration. An entire trip without a Burger/Pizza, is something I like to prove is possible. Lamb Chops it would be. I had a choice of a portion of four Lamb Chops as a Starter (£7.40), presumably served naked. Else, under – Freshly Grilled Peri Peri Chicken & Fish – I could have – Grilled Lamb Chops (£8.99) served with Rice or Fries.
Not more Rice, and Chips I can live without. Is it any wonder I eat so much Curry? I asked for a Naan instead, and the Chops to be – well done. The young chap serving was happy with this. No Drinks, Lemonaded out.
I recognised none of the staff, all change. During my wait I kept my eyes on the kitchen doorway, no sign of Chef Rashid, though if he has a brother… A new guy popped between the kitchen and the serving area where the grilling is done, a new manager? In January there will no doubt be more late night visits to delhi2go, We’ll become known again.
The Bill
£8.99 It was 20.30, have I ever been here so early?
The food was served in a polystyrene container, the crockery has not returned since Lockdown, plastic cutlery too. There were no printed menus and so I cannot update the prices other than shown. The Curry Menu looks to have shrunk, but – apna style – is still available.
Lamb Chops
I opened the box: Rice, and a Salad, of sorts. Maybe a Naan would have been too dry an accompaniment, I was given a small portion of Sauce. This partly covered the greenery.
Four Chops, none particularly large, they were decidedly pink. Food dye in the Yoghurt and Tikka mix?
The Chops had been suitably cremated, the burnt taste takes them to a different level. The eating of the Chops was therefore having the desired experience, however, I had the Rice to address. How much Rice can a Hector eat in one day? Today I found out. Is there a conspiracy? Rice without Masala needs other distractions, the Salad was not it.
The Aftermath
Just as I was putting on my coat, I spotted Chef Rashid appear briefly in the kitchen doorway. All should be well with the Curry at delhi2go.
Curry in 
Taking refuge from the snow, Hector arrived at 13.15 to a warm welcome by Sydney, Mein Host the Chef, and his lady assistants. They appreciated that I clearly made the effort to come here, I was not a passing shopper. That I have been to 
Essen Wieim Urlaub, eat like on holiday, was posted on a board. This is why I chose Saphir today. After the exposure to the excellent fayre at 
Rice & Curry is how the food was advertised, I asked which was better Beef Curry (€14.90) or the Fish Curry (€13.90). I was assured I would enjoy the Beef more, and was the invited to choose an accompanying Vegetable. Hector chose Potato. A 500ml bottle of Sparkling Water (€2.90) was chosen over Sri Lankan soft drinks. 
The Poppadom acted like a shield, dividing the two sides of the plate. A mass of Beef sat on one side, Potato on the other. Beneath was the Shorva infused Rice. On the edge, a Chilli Paste plus sliced Green Chillies looked menacing. When Sydney brought the cutlery, he told me he made the Paste himself. 
absorbed Spice also, tasty. The Shorva had all the Seasoning required, and so I set about mixing the contents of the plate. The Chilli Paste was eleven on a Spice Scale of ten. I took Soupçon after Soupçon of the Chilli Paste to bring the Shorva up to a level that suited the Hector palate. Few Chefs provide this option. There was something orange beneath the Chilli Paste, this I couldn’t identify, best left alone, especially if it was Coconut. 
When I was down to my last twelve pieces of Beef, I knew that I could not finish all before me. The Potatoes were easier eating, the Beef more demanding. I restored the Poppadom to its vertical position and waved the flag at eight pieces of Meat. 
Day #3 in 
I recommended the 
I took a litre bottle of Sparkling Water from the fridge and went up to place my Order. Ohne Brot, mit Reis – today I made it clear, Rice only. There was no point in wasting more Bread, and Rice for that matter. 
I was prepared for Shorva, that the Masala was in the classic, blended style was for me, a bonus. The Oil was separating, such a familiar sight, but only with Desi Curry, not the Mainstream. This Masala was markedly different from the 
The Spice Level was the highest of the three Dishes ordered this week, but still far from the extreme. The jury was out on the Seasoning to begin with. I later concluded that the Potatoes were the least Seasoned part of the Curry. Despite the absorption, the sheer size of the pieces meant the interiors were – just Potato. 
From somewhere, there was a Ginger blast, yet no Strips today. Chef clearly knew what he was about. The Overall Flavour was markedly different from yesterday’s 
It’s OK – was as good as I got from Dr. Stan until he was finished. 
It was certainly spiced – began Dr. Stan – and well seasoned. Authentic Curry, not as rich as 
There was almost an air of – too good to be true – on Hector’s return visit to 
Arriving at 15.30, the chap who served me yesterday was again taking orders, it’s Self Service at 
Today, I was not given the magic coaster, when my meal was ready, it was another customer’s which beeped, then Adnan realised it was my Order. Hector was summoned to the counter, another mass of food awaited. 
One could tell just by looking at this Curry that this was another authentic masterpiece. Just look at that Masala, a tweak on 
Herbs had been cooked through the Oily Masala, not Methi, surely. Anticipation ,,, anticipation, oh yes! 
A large Punjabi supermarket lies adjacent to the Curry Cafe, something has been happening here already. I entered 
Lamm Karahi – mit Knochen
Achtung! Behold! Finally, proper Punjabi Cuisine in 
There was an instant – kick. The Tomatoey Flavour from the Masala, gosh, was Hector dreaming? The Seasoning was a few stops down from the Hector idyll. Salt was on the table, but Hector has made a pact. Eat it as it comes. 
It has taken months of trying, as it always does, for Alan and Hector to find a Saturday night when the two couples would be free to dine, together. 
Being a Saturday night, Hector was not having Sparkling Water: a pint of Cobra (£5.95) and a bottle of same (£3.75) for Tracy. Marg, the driver, had Cola (£3.75), eventually Alan managed to find a suitable bottle of wine (£21.45). (If there was a fifth pint, the price of the Cobra was less.)
Andy, from Romania, was our waiter this evening. He managed to serve us well without being too exuberant, as sometimes the staff here can be. 
On
The presentation of Raita and the Mashed Pepper Dip preceded the arrival of the Starters. Despite the ingredients of this Dip, I have no issues with it. The Recipe is 
The portion remains four, possibly the best value in the city. The Salad went in Marg’s direction, who needs this when Chops have to be addressed?
Served with flaked Fish a la 
It must be the – Karahi – which prevents this as being served as a mass of green. This is how Hector likes his Curry with Spinach. Slightly spicier than normal – began Alan – I always order this, very enjoyable and finished all, probably because – shared the chops. 
The lesser Curry:
When one presents Hector with a flat pan of voluminous Karahi, there is instant happiness. A slice of Lemon and a Sprinkling of Coriander topped the Karahi. Green Chillies, sliced length wise were seemingly abundant. With Chillies from the Naan also, maybes not. 
As we were out – to dine – there would be Coffee. Cappuccino (£2.95) for Marg, Espresso (£2.95) pour les autres. For Hector, the choice was coffee, or a night’s sleep, I chose the latter. 
At the end of August, Hector’s attempt at 
The tried and tested 
Adding the water always feels – wrong. This creates the very Shorva that Hector tries not to make. However, when I saw the end results, I realised that this could be the basis of a Chettinad. One day I’ll repeat this stage then try adding Curry Leaves, Dried Red Chillies and Smoked Paprika. Not since Lockdown #1 have I tried cooking Smokey Curry. 
Hector has a new local Takeaway – Spice India. So close to Hector’s House, it must appear in these pages soon. Annoyingly, it doesn’t stay open late enough for midnight Donner Kebap. But, close enough to send Marg along for some Bread whilst I prepared the 
Removing the Tomato skins is tricky, laborious, but the results are imminent, a Masala forms before one’s eyes. Last time I had less Meat, the result, 
The Masala was suitably brown and thick, despite the Tomato base, this was most certainly not a Red Curry! The quantity of Oil had been reined in, no residue at all.
The blast of Citrus took me by surprise. The Lemon Juice in the 
Back from 
A portion? Spicy? – asked Shery.
Those which I had seen in the tray behind the counter, were uncooked. Having watched the operation, I can verify that Marg’s Samosas were freshly baked, not a reheat which is the custom in the majority of venues. 
Hotter than hot – is how the Karahi is served at 
Schrödinger’s Chapatti
Karahi Lamb a la Hector at 
Prenzlauer Berg
I made an online booking for 15.00, this is recommended regardless of time of day. Marg and Hector were punctual. Indoors,
Lamb Curry – was the moniker used by the waitress as she presented Hector’s South Indian delight. Two dried Red Chillies floated in the Shorva-esque Masala. This is Hector’s sign of efficacy. I counted six large pieces of Meat and two pieces of Potato, Diversity. Each piece of Lamb would be halved and then some. I had judged the quantity of Rice on my plate to match the Curry portion. As ever when having Curry and Rice, I retained some of the Masala in the bowl for later, and for dipping the wonderful Parotta.
The Flavours were intense, the Spices hit the palate with ferocity. The great South Indian Smokiness, Clove too, glorious, and of course, the Seasoning was right there. The Meat had been infused, it was definitely in the – giving – category, loads of Flavour here, and well Tender Lamb. 
On seeing the remaining Masala, the bowl was taken back to the kitchen. 
I was keen to compare this with the above, after all, the Telanga is basically what I have encountered as Chettinad at other venues. Curry Leaves were aplenty in the Shorva. Mustard/Onion Seeds were in the Masala also. I remembered to take a second photo of Marg’s Curry today as she was having Rice. 
I commented upon how little Rice Marg had taken. Usually, a Chapatti is her accompaniment, but not when Curry is this – Soupy, and the Rice is inclusive. Marg too had consciously taken a quantity of Rice to match the volume of Masala. There is an optimum ratio of Rice to Masala, else one can end up with a swamp on the plate. Alternatively, and as was the case this afternoon, there wasn’t enough Masala to moisten the given Rice. Who wants to be left Plain Basmati? 
I asked Marg if she was getting – smokiness – from her Curry. Earthy – was as far as she would go. 
I’ll be having the same again, but hopefully with everything hotter than everything else. 
By 16.00 the place had all but emptied. Reader take note. This gave the opperchancity to secure more photos. 
The Indian Island (Swietej Jadwigi 10/1a, 50-266 Wroclaw, Polska) was recommended to us by Manoj at 
Despite a lack of contact, we returned one hour later. The restaurant was still full, all tables occupied, or were they? A small, round table at the door, possibly used for Takeaway business, had no chairs. I made it clear that we were not for hanging about. Marg pointed to the small table. Chairs were provided, two of the available twenty six were unoccupied. The Hector was sitting almost as much in the restaurant as out. The menu was brought within seconds.
Mutton Tawa (Zl45) was something different on a Polish menu, a Karahi variant. Marg, after he enjoyment of 
Basmati Rice (Zl6) was clearly listed on the menu, however, today we were taking no chances. It was confirmed that Rice was included with mains. Cue the opperchancity to go that bit further. I had seen the Naan by the time of ordering. A Butter Naan (Zl13) was added. A competitively priced 660ml bottle of Sparkling Water (Zl12) and a Masala Tea (Zl12) completed the Order. 
A family, who initially relative to us, sat in the far corner, were now adjacent. I couldn’t believe it when even more food arrived at their table. I had witnessed the chap in particular, gorging earlier. It was no surprise when a fair quantity of Curry, Rice and Bread was packed for Takeaway. Why do people over-order and under-eat to this extent? 
The Butter Naan may well be added to the category of – best ever! Large, just how large is lost having been cut into four. The long panhandle and the multiple blisters confirmed the efficacy, this was a Tandoori Naan. The Butter had helped make it both soft and flaky. The whiteness, butteriness and the softness brought – Malabar Parotta – to mind. I checked for layering, not really. This Naan was the best of both worlds. 
Topped with rings of uncooked Onion fresh Coriander, here was a typical Mainstream, blended Masala. Expectations were adjusted accordingly. 
Yesterday’s horror story
The Masala in this Tawa had plenty of Flavour, a potency perhaps. This was a Flavour I very much recognised but cannot describe other than the oft used – Euro Curry Taste. It cannot be down to a Spice I do not know, unless it’s what Nutmeg does to Curry. Burnt Coconut? But then it would taste – South Indian. My conclusion is that it must be something missing, or not liberally added. Cloves, Cumin Seeds, Cinnamon, Cardamom, come to mind, and dare I mention – Fenugreek? 
We had both overdosed on Naan. Have I convinced the reader that this was an outstanding Naan? 
