If you’re hungry on the way up, stop here. I couldn’t resist the aroma so had to eat. Lamb Madras was excellent.
Thus texted Steve at 15.40, he even sent photos. Who takes photographs of their food?
Lamb Madras
The Happy Couple have moved on to Wroclaw after a night in Katowice to see the reformed Porcupine Tree. A review may follow. There was no plan for Curry-Heute, I thought my fellow travellers deserved a day off. Marg and Hector were sitting in a cafe on Rynek when Steve’s text arrived. Hector had already picked out his Cheesecake topped with Hot Cherry Sauce. The two staff never got round to serving us, we left. A few metres away at another cafe adjacent to the above gnome, I had picked out my Ice Cream with Cherries. The staff never got round to serving us, we left.
Let’s go for Curry – declared Marg. She knows the rule.
Misa Hindusa (Piotra Skargi 22/1, 50-082 Wroclaw, Polska) was a five minute walk back towards the station. I have passed Misa Hindusa many times, and even promised Mein Host some years back, that I would visit. What have I been missing? We could smell the aroma of Curry some fifty metres away.
The premises are modest, four tables seating fourteen with three stools at the window, a true Curry Cafe. Three diners occupied the table for six in the middle of the room. A young waiter brought the menu.
Hector had to have the highly recommended Madras Jagniecina (Zl42). Methi Chicken (Zl36) was on offer, Marg would ask if there was a Lamb equivalent. All of the descriptions were in Polish except the Kadai Jagniecina (Zl41) which mentioned – green peppers.
To accompany, Marg would have a Butter Roti (Zl9) whilst Hector was determined that Marg would help by sharing a Mix Veg Biryani (Zl33). When Biryani is that cheap, it has to be. A Mango Lassi (Zl14) and a Sprite (Zl7) would complete the Order.
Lamb Methi was not on, for Marg it would be Chicken. The young waiter wrote nothing down as we gave the Order. He gave a look of bewilderment then said:
You want all that, here?
We accepted our fate, Marg wondered if he would remember it all. Moments later he returned to confirm.
Is that enough? – I asked.
Too much – was the reply, complete with beaming smile.
When our fellow diners were served, I saw two platters of Basmati being brought to the table. Euro mountains once more. The Butter Naan looked authentic, next time.
Our drinks arrived, Coke, not Sprite, no fuss. The Lassi, with a sprinkling of Coconut on top, – was not too sweet, a lovely change.
A chap came in and addressed us in Polish. He wanted Takeaway and took a seat. Two others would stand in the doorway waiting for their Takeaway. There’s not much room at Misa Hindusa. A tall chap with a turban came in and out, he was making deliveries.
The waiter brought our Order. Two platters of Basmati accompanied the Curry. Inclusive Rice, where was that written on the menu? Why were we not told? The Basmati was declined.
Mix Veg Biryani
Accompanied by a Raita which was not touched, this was a veritable feast of Rice and Vegetables. Large pieces of Paneer stood out, Cauliflower, Peas, Carrots and Green Beans were in the melange. Here was the Diversity of Textures that Hector seeks. With a complexity of Flavours in its own right, this was an excellent Biryani. I think I might be getting Marg on board with Rice:
A great quantity, with many textures, I loved the variety of vegetables, which complemented the Curry.
Madras Jagniecina
The apparently ubiquitous sprinkling of Coconut topped the Masala with Ginger Strips and Coriander also. I counted only six pieces of Meat as I arranged the Lamb on the Biryani, however, each would require halving or more. Enough Meat. The Masala was viscous, however, Big Onions were in there, plus one offending piece of Red Capsicum. All was set, here we go.
Wtf? A blast of blandness hit the Hector palate. This Curry was woefully under-seasoned. It was as if all Salt had been extracted. The Spice Level was – medium – at best. Whilst the Meat was super-soft, it gave absolutely nothing back.
I hoped that the Biryani would up the Seasoning in the Curry and bring out the Flavours. Nope. Instead, the Big Onions provided the most prominent Flavour, I set one aside as a protest. If anything, the Euro Curry Taste was emerging. I was not a Happy Hector. This Lamb Madras was dire!
Chicken Methi
Welcome to the world of Chicken Soup. This was far from any – Methi – served in a Punjabi Curry House. The wonderful Herb had simply been stirred into the Creamy Shorva. I dipped my fork in the Masala. Creamy, yes, but at least here was a depth of Flavour, sharper on the tongue, not a Curry I would want, but it had its merits.
Mine was brilliant, despite having Chicken – Marg would tell Steve later. Creamy and tasty, a really powerful taste.
Let’s wind up the Hector.
The Butter Roti never did arrive. The waiter admitted he had not placed the order for the Roti.
*
We ate every morsel, except that which was set aside.
The Bill
Zl132 (£24.17) For three main courses. The waiter declined a tip.
The Aftermath
With so much activity ongoing, I simply left the Calling Card.
And so to Kontynuacja where Steve awaited.
I described my woeful experience, Steve was certain I should have enjoyed the Lamb Madras. We acknowledged that I like more Seasoning in my Curry, however, Steve insisted his was well Seasoned. He described the Chef as being a tall chap with a turban. Was that the chap who was not in the kitchen during our visit?
Chopped Chillies and a smokey flavour – was how Steve described his Madras. He went on to describe the intensity of Flavour matching what he would experience when visiting Karahi Palace (Glasgow).
How can two diners order the same Curry thirty five minutes apart and have such diverse experiences? It can happen. It has happened to us before, last year in Manchester, when we ordered the same Curry from the same kettle seconds apart. That day, the chap at Real Taste gave me the Shorva off the top of the Lamb Karahi whilst Steve had the thicker mash from the bottom. One Curry Pot, two different outcomes.
What happened this afternoon at Misa Hindusa?
Menu extracts
Marg and Hector arrived at 
I took the same seat as on 
Having enjoyed the 
A threat of Fresh Coriander sat atop a viscous Masala. I counted six large pieces of Meat as I decanted, plus a few tiddlers. With the Mushrooms, there would be plenty of solids. Curry Leaves and Onion/Mustard Seeds were mixed through the Masala. It is only in recent times that I have come to recognise that the Curry Leaves can act as a source of the Smoky Flavour associated with South Indian Cuisine. There was an underlying Creaminess to the Masala, a feature of seemingly all Curry in 
The Spice Level and Seasoning were well pitched, consequently there was a burst of Flavour onto the palate. The Smokiness was there, the Creaminess not intrusive. The Mutton was delightfully Tender, the menu claims it had been marinated, and so had time to absorb the Flavours. Suddenly there was a blast of Coriander, from the Rice, yay.
The description said a – coconut base – there was quite a sprinkling of Coconut on top of the Red Masala. Steve made some very positive comments as he ate, having had a thousand or so Lamb Madras, he knows this Curry well:
Salmon! It does help when the menu informs the diner what type of Fish is being served. Salmon is also remarkably filling, as everyone who has ever tackled a Salmon Curry will testify. 
Manoj was delighted to receive the praise that followed the meal. He told us that they have been lucky in holding on to their Chef in the two years since Delhi opened.
Manoj was intrigued by the fact that we try to get to 
Marg enquired about a large bottle of Sparkling Water, this appeared to be accepted, however, it was a jug of Tap Water which was presented.
The Masala was thin, Soupy, Shorva-esque. I was about to decant the Meat when I noticed it was far too pale to be Lamb. Chicken Curry, nobody asked for Chicken. 
There was a kick to the thin sauce, and I enjoyed dipping my Roti to maximise the flavour. Chicken is not my favoured meat in a Curry, because it doesn’t hold the flavour. 
No bucket. The thicker Masala was certainly more appealing. A Creamy Masala may be Marg’s Heaven, this was not quite Hector Hell. With a Cashew Nut garnish, the mind was already prepared for what followed. 
There was a decent Spice Level which grew marginally as I ate. After yesterday’s assault at 
We ate the lot, the waiter could only smile when he saw the empty plates. 
Zayka (Jozefa Dietla 50/1, 31-039 Kraków, Polska) has moved north of the Vistula to a more down-town location on the boundary between Stare Miasto and Kazimierz. Having been impressed by the Fayre served up at 
Marg placed her order for Masala Chai (Zl9) whilst I perused the menu. Eventually I decided upon Bhuna Gosht (Zl45) which I hadn’t had previously, accompanied by Veg Pulao (Zl16). 
A bottle of Sparkling Water (Zl9) completed the Order. 
The advertised 500ml bottle turned out to be 300ml, charged at the same price, of course. Marg’s milky tea was consumed long before the arrival of the food. 
Six, yes – six – pieces of Lamb sat in a proportionate quantity of blended Masala. I’ve had so called – Tapas – portions comparable to this at home. 
Above Medium Spice – had been agreed at the time of ordering. For Chef, this meant – Spicy. Some would not have coped with the Spice Level in this Curry. There was a distinctive Earthy Flavour at the start, with Cumin coming across clearly. Thereafter, the palate was basically wrecked, this was just abut the heat, and a lack of Seasoning. Seasoning may have rescued this Curry which quite simply became an ordeal. 
The Meat, which had to be eked out, was Tender-Chewy. This gave some respite from the intensity of the Masala. For once, that the Lamb was not adding much in the way of Flavour to the Curry, was quite an advantage. 
Karahi Palace
The Chapattis seemed incidental, they did their job. Once again, the Mushroom Rice was totally satisfying, and this week, there would be no waste or Takeaway. Fresh Mushrooms in a well-flavoured Pilau, it sort of belongs with a Curry. 
Today, I was convinced I could see Tomato Seeds in the Blended Masala. Black Cardamom and Cinnamon Bark were revealed as I decanted the solids. Dr. Stan had a Sucky Bone today, the Hector not. The bone count was minimal meaning a lot of eating. 
Spicy by name, Spicy on the palate. Let’s say the level of Seasoning was – understood. Why is that the Meat in Curry Cafes tends to give so much more Flavour than Restaurants? There was a comforting amalgamation of Spices, complemented by a hint of Creaminess and Citrus. 
Dr. Stan was quick to appreciate that this Curry was markedly different in Flavour than our customary Karahi:
Usually a Shorva as tradition requires, the Masala today was indistinguishable from the Spicy Korma, well in terms of appearance. Mags drew my attention to a Sucky Bone and whole Peppercorns. 
Rammed full of flavour – was an early comment. Why the Masala was thicker today, I didn’t ask, not my Curry. Clearly, this was a departure from the norm at 
with the Spicy Lamb Korma a close second. Can one have three Signature Dishes? 
When possible, I take photos of the prepared Curry as posted above. What on earth was this slimy creation, full of the 
Arriving at 19.00, it was pleasing to find a dedicated car park round the back, this meant there was no need to park on one of Glasgow’s main radial roads. Divans Darbar is up a flight of stairs, diners beware. After a warm greeting by two staff members, we were shown to a table on the far side of the room by the chap who I would later learn to be from Romania. He was decidedly more front of house than the chap I would have guessed would be – Mein Host. 
The Naan was exactly that which Hector seeks. Served whole, it was a size such that we would not be left wanting. With an array of burnt Blisters, the Bread had risen, thick and puffy. There was a sufficiency of fresh Coriander, the Garlic was not overdone. 
This too was different from what was anticipated. Chettinad does not have to be – Soupy – and this certainly was not. I took the Toppings to be Coconut with a Coriander garnish. There was no sign of the hoped for large, dried, Red Chilli which I associate with South Indian Curry, i.e. The primary source of – smokiness. Curry Leaves were unearthed, another potential source of smokiness. 
I waited for what should have been an eruption of – Chettinad Flavour – on the palate, it wasn’t coming, and never would. Had the Coconut been toasted and the Curry Leaves dry fried, then this might have been achieved. Sadly, that was not so. I had to quickly dismiss this Curry as not being as described. This was not a Chettinad.
Start again. Despite the infused Rice offering a confusing Flavour, there was still much here to enjoy. The all important Seasoning was pitched at a decent level, the Spice Level, whilst never demanding, was noticeable. Overall, this was a pleasant Curry, there was nothing here – not to like – even though a greater intensity of Flavour was anticipated. Tender Lamb in a suitably Thick Masala is what the Hector seeks. Perhaps, one day, I’ll establish the difference between this Curry and their Bhoona. 
Keep the Hector away, a classic example of what is eschewed. There was an almost Mushroom coloured hue to the grey/brown Soupy Masala. The level of Creaminess here was way beyond that which stopped Hector ordering Saag/Palak in Mainland Europe. That Marg was declaring her appreciation of Creamy Spinach was a revelation. For once, Hector declined even a – Soupçon. 
The chap whom I had assumed to be Mein Host, cleared the table. Our enjoyment was expressed, Hector, of course would have more to say. 
Chef came out from the kitchen, Calling Cards for all. There was talk of inviting Hector back for – something special. Bring it on! 
Back from 
To accompany, I had to have the Mushroom Rice (£5.00), even though I knew it’s in reality, a portion for two. Half would go to Hector’s House. Ayaz confirmed the Biryani style of the Mushroom Rice, and I remembered to ask for – 
The Mushroom Rice, a Biryani, was a rich Pilau with Green Cardamom and quite a few whole Cloves. With Fresh Mushrooms, this had all the substance and Flavour one could desire. At one point I thought I might manage the lot, sense prevailed.
At the point of ordering, Ayaz knowing this was for someone else, confirmed the Karahi would be still be a la Hector: extra Salt, extra Methi. 
Large pieces of Lamb on-the-bone, sat in the dark, Yoghurt-rich Masala. Herbs had been stirred in, this Curry could have it all. I arranged the Meat on top of the Rice, keeping back some of the Masala for the end. Sliced Green Chillies had been cooked in, a Korma bearing no resemblance to that which appears in Mainstream Menus. 
The Lamb was astonishingly Tender, and was bursting with Flavour. Well Seasoned Meat, well Seasoned Masala, this is what the Hector seeks.
With the remaining Masala poured over, it was evident that there was not enough Curry for the Rice. The appetite sated, it was time to call it a day. 
Sunday Lunch
Telangana Lamb (€19.00) is what impressed the Hector on 
Bier seemed better value than Water at the point of ordering. There wasn’t much in it. Although printed menus are available on request, the staff at 
Individual bowls of Basmati were brought, a decent plateful, no wastage, every grain would be eaten. 
The Cheese Naan made me ask Steve a simple question:
Yes, the Masala was Soupy, but one has come to accept that this is how the majority of South Indian Dishes are served, Sukka being the exception. The huge Red Chilli floating on top of the Masala was a welcomed sight, classic South Indian Curry. 
I counted six large pieces of Lamb, plus a tiddler, as I arranged the Meat on the Rice. Steve had a piece of Potato in his serving, as I did 
With the remaining Masala poured over the remnants, Hector’s strategy was bearing fruit, every mouthful whether it be Rice and Masala, or Meat and Masala, was a joy. 
The Bill
Mela (Crellestrasse 46,10827 Berlin Deutschland) is the seventeenth 
Mela was recommend by a taxi driver when I passed through 
Mela is located in Schöneberg in the south west of 
On no, here we go again. What on Earth was this? The Masala was minimal, a positive. But this was not Curry, it was a classic exampleof what passes for Karahi in many, European in particular, Indian Restaurants. Behold the Big Onions, some cooked, some less so. Was Rice the correct accompaniment? 
The Tender Mutton was plentiful, initially giving more than just the Flavour of Meat but stopping short of the ubiquitous – Euro Curry Taste. In time, the Meat as a source of Flavour, dried up. There was next to no Spice coming from the Mutton. The Seasoning in what little Masala was present was fine. Both Steve and Hector added some of the Green Mash to give the – Curry – a boost. Whatever Flavour the Masala was able to give was eroded by the dominance of the Big Onions. Too many Onions. This was not a Curry, this was – Stir Fry. 
Don’t judge a book by its cover – remarked Steve as he ate. Later he added:
I started again. On mentioning – Desi/Apna – there was no response, I suppose he was hardly going to admit there was better to be had elsewhere. Somewhere in 
Having spent five nights with Lord Clive and Lady Maggie of 
The Order was nearly sorted, Clive then asked for a Keema Naan, not available. Alternatives were discussed – Garlic, Chilli, Coriander Naan (£4.00) replaced one of the Chapattis. Shery came to finalise the order on paper, Ayaz had lost a Curry. Oh, and Mags had arrived, so the Aloo Gosht may have been the missing piece in the jigsaw. 
A meal I have eaten here many times before. Today’s had something extra excellent. – said Clive. 
If one looks carefully, the Garlic Chilli, Coriander Naan was served in four pieces, and was substantial. The portion of Fried Rice was more than Maggie would manage. Cumin Seeds were mixed through. Then there was the Mushroom Rice. It became immediately obvious why this cost a fiver. A mountain of what was in effect a Biryani was served up to the Hector. The Pilau was enhanced by the presence of Cloves, Cinnamon, Green Cardamom and even Lemon rind. A couple of stray pieces of 
A Curry served in a bowl, not what Hector is used to at 
The Village
Why Mags has this with Bread often puzzles, surely the nature of the Masala commands Rice? However, the intensity of Flavour from the Shorva-esque Masala may be absorbed. Mags’ choice, she must know what she’s doing.
One takes a notion for Spinach, else it is avoided. This gives the appearance of being a Masala with Spinach, as Hector likes it. However, as the bowl was emptied, so a Spinach Mash was revealed.
Maggie immediately praised the Chicken, this was at the standard she expects and a vast improvement over that which she endured a few nights ago at