The final day in Berlin, returning to Punjabi Zaiqa for another – fix – was always tempting. For the serious, this has to be the #1 Berlin Curry venue. Maintaining the spirit of Curry-Heute, it was time to go exploring again. In the words of a Curryspondent – it’s good that you check out these places so that we don’t have to.
GapShap Indian Restaurant (Güntzelstraße 19, 10717 Berlin Deutschland) was suggested by Bruna who was somewhat miffed that Marg and I went to her local – Chutnify – on Wednesday, without her. She hasn’t been to GapShap, but it had been recommended to her. Located in West Berlin, Charlottenburg & Wilmersdorf to be precise, this is not the side of the city where Hector has found favourable outlets. To date, Punjabi Zaiqa and Chutnify are in a different Berlin League, otherwise, competence may have been over-celebrated elsewhere. Another source suggests that GapShap is an offshoot of the shockingly awful, but seemingly popular – Bahadur – where I had to declare:
If you think that’s Indian food, then you haven’t been to India.
There was a classic case of – Indian Restaurants – serving up what they think the locals can manage. I met a chap at Protokoll earlier in the week who assured me that any – Indian Restaurant – in Berlin that is also a – Cocktail Bar – should be given a wide berth. GapShap identifies as an – Indian Restaurant and Bar.
GapShap – gossip, tittle-tattle, but in the spirit of India, I shall offer – chit-chat – as a suitable translation. Across Europe, and sadly including Blighty, restaurateurs evidently believe that – Street Food – is a selling point, a magnet to those who want to snack, with a cocktail?
My research, prior to our 17.45 arrival, revealed a photo of a seriously Dry Curry and Lamb Chettinad listed on the menu. That was enough to entice. A solitary diner sat near the entrance, two smokers outside. All tables were reserved in the otherwise empty restaurant. We were given a choice of tables. I declined the window table with the open window and the smokers directly outside.
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. Indian Mango (München) set the standard for this Curry many years ago. For them, Chettinad is not a Soupy Curry, for the rest of Europe, UK included, it appears to be thus.
The Chettinad comes with Rice, the Sukka is served on a Paratha. It is possible that this is Chef’s insurance against peeps trying to have Rice with what is traditionally a Dry Curry in the extreme, but not as served a few weeks back at Spoonful of India (Brussel).
It was Shubham, Mein Host, who took the food Order. Spice level was discussed. He rated the Chettinad as three on a scale of one to five. This suited Marg. Note, in Polska, the scale often goes up to ten, and Polish Curry is sometimes served at eleven.
I can handle more, I am British! – was the Hector method of avoiding any scale that may be associated with Bahadur.
Whilst we waited, and it was a respectable time, we were given a bowl of nibbles. Cubes of Toast, seemingly ordinary, but a delightful new experience. Far from saturated, but certainly – Buttery – subtle Spice and Herbs were in there too, tasty. Knowing that I had Bread coming, restraint was shown. Marg was not for holding back. She offered me the last piece, declined.
Other diners arrived. Each new table occupied had to ask for assistance with the menu. I was amused listening to the English waitress explaining the various Dishes, and Breads in particular, to a German lady who insisted on speaking the Lingua Franca, then translating it back to Deutsch for her companion. Five days in Berlin, I have not spoken Deutsch once. Apparently, the locals still do.
For once, the portion of Basamti was sensible. There would still be some left over such was the nature of what we had ordered.
Lamb Sukka
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.
How do I eat this?
One cannot scoop up the Meat with the Bread if it’s below the Curry.
With a knife and fork – suggested Marg.
Aye right.
Marg has a preference for Bread, she had Rice, I had a buried Paratha. I tore off the exposed strip of Paratha and passed it across the table, now what?
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.
The Meat was well infused by the Spice. The Spice Level was more than – Medium – not demanding. The Seasoning was decidedly lacking. Still, a good earthy blast of Flavour hit the palate. No smokiness, yet there was a threatening cherry-shaped Red Chilli staring at me. I took a bite, nothing happened, better not to swallow. An even larger Red Chilli crossed the table, this we both avoided. The Big Onions proved to be a distraction from the Meat alone.
With the Thick Masala shrouding the Lamb, there was still enough to declare this Curry to be a fine example of – Sukka. Curry this Dry in Berlin, until today, unheard of. Having eaten loads, I still had five big pieces of Lamb and some Rice to deal with. Time to abandon the remaining Paratha which, by this time, was an unappealing blob.
Marg had allocated me a spoonful of her Masala, I thought this might revitalise what sat before me. Oh, it most certainly did.
Lamb Chettinad
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:
It was earthy and full of smokey flavour. The ginger strips and dried coconut made an appealing contrast to the masala. Did not require too much Rice and my small piece of (flaky?) Paratha allowed me to mop up my dish.
As Marg was arranging the Meat and Masala on her Rice, I tried a Soupçon of the Masala. Stunning, a definite – Wow! This Masala was true to Chettinad in terms of Flavour, moderately Spiced, well Seasoned, and the big South Indian Curry blast. The latter marked the contrast to the Sukka.
At the end of the meal, when the spoonful of Masala reached my plate, there was the opperchancity to celebrate further. Firstly, I bit into some Ginger which aroused the palate, then a whole Clove, another – Wow?
This was a Chettinad of pedigree. This was a non-Soupy Chettinad. This was a Chettinad being served in Berlin.
The trek across the city had proved to be a wise decision.
GapShap had earned respect in the city where Curry, apart from the aforementioned, sets low targets.
How was the Chilli? – asked the chap who cleared the table.
I decided you could have it.
Safe.
The Bill
€45.20 (£38.20)
The Aftermath
By the time of payment, I had established that Mein Host was called Shubbam.
Introductions over, it was time to talk – Curry – and the Curry Houses of Berlin. The brackets, showing the number of visits, is as close as Curry-Heute gets to scoring or ranking. I did point towards the bottom of the Berlin Curry House list, where Bahadur sits, and shall remain.
The lack of Seasoning in the Sukka had to be raised, the outstanding Chettinad was complimented. Shubbam told me of special evenings where the food is served on Banana Leaves. Bananas, has Hector’s life not done enough here? The chances of ever experiencing one of these events is remote. Weekends excepted, where noon opening differs, 17.00 does not fit with the pattern of a Hector day in Berlin. Berlin life is in the East. I must try to get back here. Next time, the Lamb Chettinad for Hector. Thereafter, it may be worth exploring the Kashmiri Rogan Josh (€18.90), and if the dreaded Capsicum can be withheld, the Kadhai Gosht (€19.90).
A photo was required, let’s all get in.
GapShap, there is Curry in West Berlin.
2023 Menu
Between April and November last year, Hector visited 
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. 
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.
Calm. The Spice was pitched at a worthy level, not demanding, but significantly better than what is served across Mainstream 
Half a Poppadom sat atop a mass of Basmati, with the spoonful of Chutney adjacent. One was not going to leave 
Marg cleared her tray and had much to say thereafter:
The Bill
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.