Marg and Hector arrived at Delhi Curry House (Swietej Anny 4, 31-008 Kraków Polska) around 16.30 to find the ground floor tables fully occupied. A lady directed us downstairs which is where I intended sitting anyway. Steve arrived moments later.
I took the same seat as on our visit last year. Having consulted a well known and reliable Curry Blog, I was able to confirm that our waiter today, Manoj, had served us last time. He was delighted to be recognised and took note of Curry-Heute where his photo is posted. In time he remembered we are from Scotland.
Having enjoyed the Mutton Chattinad (Zl45) in November last year, as is Hector’s custom on a return visit, it would be had again. Mushroom Rice (Zl15.50) would accompany. Marg found the – Signature Dish – on the menu – Delhi House Special Fish (Zl49.50) to be had with her customary Tandoori Roti (Zl8). There was no surprise when Steve chose Lamb Madras (Zl47.50) with a Garlic Naan (Zl15.50).
Spice Levels were discussed with Manoj, care was taken not to go overboard, especially with the Chettinad which was described as – fiery hot.
A litre jug of Sparkling Water (Zl16) was ordered along with a Fanta (Zl9), Steve would later add a small bottle of Sparkling Water (Zl8). Sorted.
Manoj knows the lady Chef who had the former Parampara Indian Cuisine&Culture. He believes she may be at the nearby Rangji which we checked out on Wednesday night. There we saw the diners eating Thali from metal trays. Next time in Kraków.
The three accompaniments each stood out as fine examples of their respective genre. The Garlic Naan was clearly from a Tandoor, the panhandle looked particularly inviting. The Naan glistened with Butter, blisters were aplenty. The Tandoori Roti was possibly the thickest ever seen. This had girth, and would no doubt be filling. One would certainly be enough for most people. The Mushroom Rice was a manageable size and contained fresh Mushrooms and Coriander.
Mutton Chattinad
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 Kraków.
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.
This was certainly a Curry to appreciate, I also commented that today the food was – hot, which says something about yesterday’s apparently highly rated venue. This was certainly Hector’s best Curry of the week.
Lamb Madras
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:
Quite tomatoey and a bit creamy, just the right amount of spice. Tender meat, tasty, a good Curry. The Naan was also described as – light, slightly crispy.
Delhi Curry House Special Fish
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.
The Masala appeared to be the same as served in the Chettinad. The fork of Hector was dipped in the Masala for verification purposes. Astonishing! This indeed was the same Masala but was oozing yet more Flavour. The distinctive Flavour of the Fish had permeated the Masala, a Fish Chettinad, in effect. Too often Hector’s frustration is recorded, Fish Curry, where there is no actual taste of Fish. This was a Curry to be celebrated, Delhi’s – Signature Dish – and the first Hector will be having next time in Kraków.
That was wonderful – exclaimed Marg as she wiped her karahi with the final piece of Roti:
A good texture of sauce, plenty Curry Leaves. A rich and creamy taste with large pieces of Salmon. Spice was fairly high for me. A very enjoyable meal, with a well cooked Roti.
I did challenge Marg as to why she had not mentioned the – smokiness.
Full of Flavour – remained her description. I note that Tamarind did not make the translation to English, this again would have added to the Overall Flavour.
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.
The Bill
Zl214 (£38.91) Today there was most certainly a tip.
The Aftermath
Manoj was intrigued by the fact that we try to get to Polska every year. He recommended Indian Island (Wroclaw) when we arrive there.
Kraków Curry Houses, an update.
Hot Chili (Mikolaskja) has gone, Hot Chili (Pjarska) is also branded as Bombay Curry online, though there is nothing on the exterior of the building to support this.
Zeera, in an arcade off Florianska, also looks like a venue for the future.
Menu extracts
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 
When Hector and Marg arrived at 
Prices have increased, they had to. My Chapatti would cost a whole £1.00, still an honest and sensible price. I did my best to record the 
A couple of Takeaway customers came in whilst I waited. 
It never looked so appealing. 
Nobody serves hotter food than 
The Meat was sublime, nothing false here, as authentic as a Karahi can be, giving of Flavour. Green Chillies had been cooked into the Tomato-rich Masala, Ayaz and Rashid both know my tweaks, extra Methi, a bit more Salt. The Seasoning tonight was perfection, and so all the Flavours were released, crucial. 
No Sucky Bones tonight, the bone count was minimal, as if Ayaz would spoil the moment. Spoil the moment? This was a moment to savour. The well worn cliché about not knowing what you’ve lost until after it’s gone, rubbish! Other venues may serve something similar, there is a distinctive