There was almost an air of – too good to be true – on Hector’s return visit to Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland). After years of frustration with the quality of Indian Fayre served up in Berlin Curry Houses, finally, here was a venue serving authentic Curry. In discussion with Adnan yesterday, he mentioned that the Lamm Korma (€12.90) was – Spicy. This planted – Desi Korma – in Hector’s mind, though the Tandoori Chef was not confirming this.
Arriving at 15.30, the chap who served me yesterday was again taking orders, it’s Self Service at Punjabi Zaiqa. Today, I took a litre bottle of Sparkling Water (€2.50) from the fridge before approaching the counter, here I would secure a glass, one is learning their system.
The Bill
€16.40 (£14.30) This must be the best value Sparkling Water in the city.
On showing my review of yesterday’s visit on the trusty Oppo, the serving chap took a keen interest. My phone was photographed, before I knew it, I was giving my number and receiving a text. Thus I was formally introduced to Kaka Jutt, front of house, but also the Chef. Despite my attempts to switch the conversation to English, he was only up for speaking Deutsch.
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.
Rice had been mentioned at the point of ordering, appropriate for the Curry I anticipated. As is the ironic custom in Europe with inclusive Rice, way more than a normal person can manage.
Additionally, I had been given a sensibly sized Garlic & Coriander Naan, good for dipping in the Masala, but with the Rice, an unnecessary extravagance. Great value, but sadly I would be leaving half of the Bread and Rice.
Lamm Korma
One could tell just by looking at this Curry that this was another authentic masterpiece. Just look at that Masala, a tweak on yesterday’s Tomato-based sauce. Ginger Strips and a good helping of Coriander topped the Curry. Once again, there was abundant Lamb served on-the-bone, huge bones, but still a lot of eating.
Having arranged as much Curry on top of the Rice as the plate would support, I was still left with Meat in the karahi. Time to dip.
Herbs had been cooked through the Oily Masala, not Methi, surely. Anticipation ,,, anticipation, oh yes!
I recognised the root Flavour instantly, this was the same as served in Glasgow at Karahi Palace as – Spicy Lamb Korma, or The Village “Curry House” as – Desi Kourma. Having reacquainted myself with this Flavour in recent weeks at Karahi Palace, the efficacy of what lay before me was confirmed.
The Seasoning, less than the Hector idyll in yesterday’s Lamm Karahi, was right on the button today. With Seasoning comes the release of all the other Flavours. I unearthed a whole Clove, the Spice grew steadily on the palate, but not to a level that could be considered extreme. Spicy, sensible, and beyond anything served in a Mainstream Berlin Curry House, i.e.- the rest.
Fingers were necessary to tackle the Meat. Such soft Meat, and bursting with Flavour. That the Masala shrouded the Meat meant that each mouthful was joyful. I had to work hard to get through the Rice on my plate. There was still Masala in the karahi for dipping. Hector was having fun.
In the early days of Curry-Heute, I used to report the almost distraught feeling as I reached the end of a Desi Korma, today’s scenario was perhaps revenge. I had to eat all the Meat, a challenge, finish the Rice on my plate, a bigger challenge. The Bread, long since abandoned. Satis, enough, total satisfaction. Phew.
On placing the bones back in the empty karahi, it looks as though all I had been given was a pile of bones. I know how much Meat was on these bones.
The Aftermath
I took a photo of the Bhaji being arranged behind the glass counter, later, Kaka would send me a photo of the array complete with Spicy Chips (?). I was wondering how/if I could get a photo of the staff, Kaka was ahead of me. He summoned Adnan, photos were taken on Kaka’s phone, then a waiting customer was brought in to secure a group photo. Hector’s arrival at Punjabi Zaiqa had been truly announced.
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? 
When our fellow diners were served, I saw two platters of Basmati being brought to the table. 
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:
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, 
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. 
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. 
The Butter Roti never did arrive. The waiter admitted he had not placed the order for the Roti. 
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. 
