The twenty four who were in Bamberg for the – B.S.F.-A.G.M. – have scattered. After two days in München then four in Bamberg, Hector was not going to miss the opperchancity of at least one night in Berlin. One night it would be, time for one Curry.
Having reported the changes at Indian Mango (München), then being overfed at Ganesha Tandoori (Bamberg), Hector was looking forward some genuine Punjabi Fayre. Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) was only discovered at the end of 2022, a much needed addition to the Berlin Curry scene which at times struggles to reach a level of mediocrity, never mind – Mainstream. Nevertheless, Hector has always tried to stay positive. Punjabi Zaiqa is a no frills Curry Cafe, metres from Osloer Strasse U Bahn station (U5 +U8) in the north of the city, here lies – Echtes Desi Essen.
I arrived at 15.50, a sensible time to eat, Hector’s preferred time, the Rite Time. A board outside showed the – Midday Menu. Being Ramadan I doubt there would be many takers. A 10% Ramadan discount was prominently advertised, whether this applied to sit in and Takeaway, I know not.
Adnan recognised me as I approached the counter to order, no sign of Kaka today. I had already decided, well actually months ago, that my next Curry at Zaiqa would be another – Desi – Lamm Korma (€12.90), Spicy. In order to avoid a repeat of Monday’s debacle, I asked for Rice only, no Bread, otherwise I would have ended up with both.
Helping oneself to a drink from the fridge is expected, I took something that was clearly – gassy – but turned out to be a sweet Turkish Lemonade, not Sparkling Water.
I sat in the otherwise empty restaurant, with little distraction, the chaps could concentrate on preparing my Order. Two young girls would later order Chicken Curry. Zaiqa serve the basics as well as – Desi Curry.
A chap brought the tray brimming with food. As is the European way, the Rice bowl was way more than a Hector would ever manage.
A Side Salad too, the Rocket was discarded, horrible stuff, looks like dandelion leaves, tastes like weeds. I will admit to not having sampled many of these. I was surprised to find a typical German Salad Dressing mixed through the Cabbage etc, the Vinegar added bite, decent. The Salad would provide a suitable distraction from Meat and Masala.
Lamm Korma
On seeing the huge pieces of Meat with pointy bones protruding, the heart sank – Chicken? Thankfully, these were not Chicken Thighs but simply huge pieces of Lamb on-the-bone. The bones I didn’t recognise, possibly from the cheaper cuts which more Pukka venues wouldn’t use? There was loads of Meat and not so many bones as it turned out, this was easily the – half kilo.
Wow! – instant gratification. Nowhere else in Berlin serves Curry like this, and damn few in the UK. The oily Masala was in the classic style, even before I took the first mouthful the palate was already salivating, one can tell just by the appearance that this was the real thing.
Some, actually around half, of the pieces of Lamb were so large I had to use a knife to cut them into manageable bits. When did Hector last use a knife in a Curry House? Had I taken the Bread option then fingers would have been employed, next time.
Wow! – yes, this deserved a second exclamation. The Flavour was astonishing, whilst the Spice Level would never reach overwhelming, it did grow steadily as I ate. Sliced Green Chillies had been cooked in. The Seasoning, well this Curry could not have attained this level of satisfaction without this being well pitched. The blended Masala simply oozed pleasure, for once I accepted that more would have been even better. Soupy Curry – is not what the Hector seeks, however, today, to manage the Rice, more Masala required. Bread next time, unless there is someone to share a more complex Rice a la Karahi Palace (Glasgow). These are notes to myself.
Whole Cloves and Cumin Seeds were encountered, each giving their own blast of Flavour, then there was the Meat. Every piece seemed different. Firm, Tender, giving of Spice, others less so. Meatiness alone, then pieces which were simply magnificent. Life is like a .… (Forrest Gump).
Spicy Desi Korma, a Curry which has nothing in common with that served in Mainstream Curry Houses, no Coconut here, not for beginners. This Lamm Korma was just sublime, and totally justified the horrible price of tomorrow’s flight home.
The Bill
€15.40 (£13.52) No price increase since last year. After a week in Deutschland, it’s fair to deduce that inflation here is not what it is in the UK.
The Aftermath
I bade farewell, Berlin is next in the calendar for the end of August, unless the unexpected happens. Marg may then review the Keema.
And so for a quick visit to Protokoll then on to Bräugier for another excellent evening. OK, maybe I wasn’t just in die Bier-und Curryhauptstadt for Curry alone.
Day #5 of this trip and Curry #3, anything to avoid Deutsche Essen. The Hector will admit to having had Wiener Schnitzel, but surely that’s Austrian? 
The Fisch Madras impressed on 
Fisch Madras (€13.90) comes with inclusive Rice and a Naan. The Euro norm is the choice of either, serving both may be regarded as a bonus, however, given what is served at Ganesha, I wonder which mortals can manage both?
A Complimentary Poppadom and three Dips were presented. The Poppadom was well toasted and contained Cumin Seeds which always ups the impact of the experience. Of the three Dips, the Oily one was seriously – Scharf, achtung!
The Rice portion was almost obscene, this was enough Basmati for three. Quality Rice, but quite simply a waste of food. I took what I thought I might manage, well if it was 15.00, it wasn’t.
The presentation could not be faulted. Abundant Curry sat atop the tea light stand. I decanted seven large pieces of Fish, each would be cut into three or more pieces. Fresh Mushrooms were once again present, a welcome bonus. An Interesting Vegetable always adds Diversity. The blended, Creamy Masala was as experienced previously. With a decent viscosity, the Masala was far from being – Soupy. There was enough Masala to match the quantity of Fish, perhaps, this was only element of the meal which was not to excess. 
The Fish was particularly soft, spongy even. On risking being wide of the mark, possibly Monkfish (tails). I will admit to preferring a more firm Fish. The Flavour from the Fish took a while to emerge, however, the Spice Level struck immediately. This Fish was giving back a serious – kick. 
The Manager, Naveen, came to make the customary check. 
A Hauptbahnhof at noon rendezvous for Curry-Heute, Lord Clive and Lady Maggie had coffee in hand, and bags of food. Strange. Curry at 12.30, even stranger, in fact the reality is worse. Five days ago the body clock was set at – GMT. Yesterday, Hector had to begin adjusting to – GMT+2. Hector was in effect, having Curry for Frühstuck. 
Indian Mango
Whilst we waited, Maggie observed that the cutlery clock has gone from the wall. Back in 
A Coriander Garnish, the pot was brimming with Meat in the Thickest of Masalas. That there was a visible Masala was the telltale sign that the almost – stir fry – era of Chettinad at 
The Lamb was well saturated in Spice, this was certainly not Mainstream Curry. 
I would end up leaving a couple of mouthfuls of Rice, the contents of my plate had swollen, some of Maggie’s Fish found its way in my direction. 
The same oblong plate 
Later, much later, I was walking along what is left of Schillerstrasse. As well as Cafe Schiller, the famous Sports’ Bar, 
Lord Clive and Lady Maggie (
Whilst waiting, I studied the menu, no inflation in 
The oblong plate was different, as were the contents. The quantity impressed, I have previously commented upon the paucity of the portion. I decanted five large pieces of Fish, as in seriously large. I was left with a Thick Masala, interesting.
In the years – Before Curry-Heute – the Fisch Chettinadu – was approaching – Soupy – as it is served across the planet. Having discussed this with Mr. Jolly, in time the classic, almost – stir-fry – version evolved. New Chef, was the immediate conclusion. However, as I ate, one of the two long standing Chefs passed by and smiled in recognition. Is this the new version or, did he not know who he was cooking for? Tomorrow’s Lamm Chettinad may reveal all. 
The blast of Flavour from the Fish headed off any sign of disappointment. Thick Fish, integrity maintained, white, perhaps if I look back through a well known and reliable Curry Blog, I’d be able to offer a name for the species? 
The Masala was a revelation. That there was one came as surprise. Was this possibly the Fish Curry (€13.00)? The Texture revealed the pedigree, one does not stumble across this. Having flaked the Fish, the relative ratios of – Fish-Masala-Rice – worked well. Again, if only the Dish had been hotter on arrival. 
The Bill
Monday lunch, it was too soon to return to 
On the bus across the Clyde, I watched Sky News on the trusty Oppo. Scotland’s new First Minister was being announced, what a time they took to do so, prolonging the moment. Without further ado… an oft quoted line, why have any – ado?
I arrived at 
Friend – talked me through the Dishes on display. Aloo Gosh (£7.50) with Rice (£2.50) was duly ordered. Again, I quote the Takeaway prices, though Rice is included with the Curry in that format. The wait was not long, a quick reheat. 
I was pleased that Pilao had been provided, with Coriander mixed through. The portion was huge, enough to share. Salad and Raita were again presented, one pays for these, not Complimentary, as is the usually the case in the Glasgow Curry Cafes. The Salad was chilled, fresh, and the Raita added even more pleasure. Tasty Raita, keep it coming. 
Simply adding Potato to Curry does not make Aloo Gosht. The authentic version, as featured here, has Shorva. It was at 
I decanted the Lamb, served – on-the-bone – to the plate of Pilau. Three pieces of Potato, the Meat count was into double figures, a substantial portion, more than that served at the western end of Allison Street. I kept half of the Shorva back for the end game, otherwise the Rice may have absorbed all the liquid too soon. 
The Meat varied from Tender to a bit chewy, a big Lamb Flavour burst onto the palate. There was Spice, there was Seasoning, there was Flavour. On addressing the Shorva-soaked Rice, – Mmmmm – lovely. Both the Meat and the Potatoes had absorbed the Flavours from the Shorva, hence they both had a lot to give back. One simply does not experience this in the – Curry – served in the Mainstream Restaurants. 
In December, after
Hector was here for the Fish Karahi (£7.95) which Marg enjoyed in December. Then Hector had but a Soupçon, the attraction on 
I advised Graeme that the Naan (£2.50) had not impressed last time, Rice could be the better option. So that he could taste his Curry without distraction, Graeme chose Plain Rice (£2.50). The alternative was Spicy pulao (£2.95), my choice. Ideally, a Vegetable Rice would have been chosen, however, the list of Accompaniments is limited. 
The Chapatti was served whole, made from Wholemeal Flour and did the job. The Rice portions were substantial, Graeme would manage most and chose to use his dinner plate. Hector looked at the Spicy Rice, let’s add the Curry on top. 
I knew what to expect and was not disappointed. Nowhere else in Scotland, i.e. reviewed in Curry-Heute, is serving Fish Karahi of this quality and at this price. 
The Fish was flaked, some pieces were still quite large. A Dry Fish Curry, why is this so difficult to source? There was enough Masala, just enough to consider this to be a Curry, however, it was Karahi, a different species and this was as fine an example as one can find. The Spice Level was not OTT, sliced Green Chillies had been stirred in. The Seasoning was noted as – fine – but after Saturday’s experience at 
Again, a Dry Curry, Keema does not need but a sense of Masala. There was a threat of Coriander, and no trace of peripheral Oil. No Soupçon for Hector whose palate had been taken in a different direction, however this appeared to be an excellent Keema. Marg:
If further proof that Rehmat’s serve authentic, and not – Soupy Curry – was required, then surely this photo says it all. The minimal Masala again appeared to be Tomato-based, suitably Thick, a joy to behold. The large pieces of Lamb protruding proved to be ample. I was keen to establish if the Okra was rubbery, get it wrong and this otherwise Interesting Vegetable can be destroyed. Graeme reported all was well – This is very good – was an early comment, then finally:
The Bill
Hector was here for – The Works – a half kilo of Lamb Karahi (£16.00) from the – Desi Asian Style – section of the menu. As these pages record, when done properly, this is the King of Curry. Although not listed on the menu, a Coriander Naan would accompany, plus a Mango Rubicon (£1.00). (The prices quoted are from the Takeaway Menu.) I note the – Desi – section of the menu is not on the electronic display boards. Unlike
Before settling down to watch the end of The Famous beating Motherwell on the trusty Oppo, I asked permission to take photos of the premises. 
Just after 14.20, the feast began to assemble on the table. Twenty odd minutes to transform pre-cooked Lamb into a Karahi. The Naan was wonderful. Large, with thick edges, sporadic holes towards thinner centre, plenty of burnt blisters, and served – whole! Why ruin a Naan by cutting it up? Behold the splendour.
A Modest Salad and Raita were provided, these would provide a minor distraction during the main event. Zahir eventually would bring more cutlery, I would have managed with the spoon provided for the Karahi. 
Fortunately, pictures can paint a thousand words which is better for both Hector and the reader. This was exactly what was hoped for, expected even. The sheer quantity was indulgence, defeat staring me in the face from the outset. It had to be, a portion (£9.00) would not have made the same impact. The customary Ginger Strips and fresh Coriander were complemented by sliced Bullet Chillies. The latter would boost the moderate Spice Level as and when required.
Seasoning! It was there, and at the level I refer to as – brave. It has to be thus else the true Flavours never appear. This Karahi was nothing short of spectacular. One cannot help but make comparisons, the warmth of Flavour that 
There had to be a photo of Zahir in his new place of work. I enquired about Rashid’s (
Hector’s early appearance this afternoon at 
Various Dishes were already on display which makes me wonder what time the door actually opened. However, the piles of Samosas, Chapli & Shami Kebabs, plus the tray of Fish Pakora suggested that this had to be left from the weekend. 
Served not as hot as I like it, the Fish itself was still fresh, the batter Spicy. Ten pieces, a veritable plateful. Marg would help out, as she did with the quartered Chapli. 
I took a nibble, this was light years ahead of 
Chicken Mince with Potato and Peas in a minimal Masala, perfection, unless one prefers Lamb Keema. The accompanying Chapatti seemed huge, Marg would manage but a sliver. Hector has abandoned Bread when having the now well established lunch at 
Marg had Mince, Potatoes and Peas, for Hector – Potatoes Peas and Carrots. I have celebrated this creation oft, particularly in the post-Lockdown era. The Carrots give the most taste via their inherent Sweetness. Add to this the 
The mouth was registering way more Spice than envisaged at the outset, synergy? This was a worthy creation, don’t be surprised if it appears again.
On Cathcart Road, I spotted
From the outset of Curry-Heute in 2010, I have never criticised those who go to their favourite Curry House and have the same thing every week. Why risk disappointment? They don’t – blog.
Not going to 
Today’s Karahi Lamb was off the scale. Curry-Heute does not generally do scores, but this was – eleven. Ayaz, Mein Host, and currently Head Chef, had the Seasoning right on the edge. As a consequence, the full Flavours in the Masala were released. There were continuing moments of ecstasy whilst I slowly devoured this Karahi. 
Food served so hot, care had to be taken at the start. Beautifully Tender Meat also – giving – of Flavour, So few venues, anywhere, achieve this. The solitary Chapatti (£1.00) was but a means of conveyance. This was all about the contents of the karahi, the abundant Tomato-based Masala. Today’s Karahi was more Oily, even Soupy in comparison to their standard. With only a threat of sliced Green Chillies, the Spice Level was not OTT. By deliberately letting the Coriander and Ginger Strips on top cook in the hot Oil, they added another dimension towards the end. Hector was beside himself today, pleasure in the extreme. 
It was the new chap who greeted me on my arrival at 14.20. The Order was relayed, only then did Ayaz appear from the side kitchen. Two tables were 
occupied. Two chaps at one, what had to be Nihari was possibly being shared along with Seekh Kebab. The chap beside me also had Seekh Kebab. The four of us ate in companionable silence, not a word spoken. Not a morsel left on any plate. 
A few weeks backs at House of Sher, I purchased 500g of Chapli Kebab mix, effectively Spiced Keema. It was a matter of when to make them, and Hector not living by Chapli alone. Vegetable Pakora felt like a worthy accompaniment. When I told Marg we were having – Starters – for dinner, she was expecting two courses. 
The added water was therefore at a minimum, such that there was a definite coherence to the uncooked Pakora blobs. Seven apiece, that should do. 
