Curry-Heute

Berlin – Punjabi Zaiqa – Originale Pakistanische Küche – At Last, Authentic Curry in Berlin!

Posted on November 14, 2022 by Hector

Berlin, again? This was not the plan. München en route to Bamberg is what was originally booked, easyJet cancelled the flight a month or so back. Berlin became the means of reaching Bamberg.

So, three more nights in Das Bier Kapital, and of course the opperchancity for more Curry. On previous trips here, I haven’t bothered, such has been the level of disappointment, however, Chutnify changed that. Doing a routine search at the weekend, I discovered the existence of Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland) who cannot have been in business for long. Hector shall admit to being excited on the journey up through Prenzlauer Berg to U Bahnhof Osloer Strasse, Punjabi Zaiqa lies just off.

A large Punjabi supermarket lies adjacent to the Curry Cafe, something has been happening here already. I entered Punjabi Zaiqa at 18.30, a few diners sat in the large room. I sat at a wall booth adjacent to a family who were finishing a Chicken Karahi. All was confirmed already, this looked to be what the Hector has been searching for all these years. Berlin Curry House #18, finally, the type of Curry Cafe that Hector seeks.

The menu was posted above the counter, a QR Code was on the table, Lamm Karahi was being sold either Boneless or on-the-bone, a first in Berlin. Also, the Karahi had a sliding scale of prices depending how many one was ordering for. Lamm Karahi mit Knochen (€14.90) plus Mineral Wasser mit Gas (€2.50) is what the Hector sought. I sat for a few minutes, took a couple of photos of the big, bright room, then I spotted – Self Service – at the counter, up I went.

A chap who had been eating stood beside me and asked, in Deutsch, why I had been taking photos. Was he a staff member having a break? I showed him Curry-Heute, Alles is gut. The serving chap was keen to secure payment from my interrogator, a customer then. One is meant to pay in advance.

I began placing my order, the serving chap appeared to have no English. Speaking Deutsch in Berlin, unusual these days.

You have Desi Karahi?

For one? With, without?

The Bill

€17.40 (£15.33)

I was given a magic coaster and awaited my Order.

That my Curry did not come in seconds did please. I had noticed the Dishes on display at the counter, so more than a reheat then. Just before 19.00, Hector was summoned. Chef had arranged a tray, I was directed to the fridge for my drink. There being no half litre bottles, I took the litre. Not a problem.

The Sparkling Water had partly turned to ice, so well chilled. Two Wholemeal Chapattis were included in the deal. Thick Chapattis, I thought I might manage both, no chance.

Lamm Karahi – mit Knochen

Achtung! Behold! Finally, proper Punjabi Cuisine in Berlin. Look at that authentic Tomato-based Masala, served in the correct ratio to Meat, and no offending intruders.

Ginger Strips and a line of Raita topped the biggest quantity of Meat I have faced in yonks. The pieces were huge, all but one was on-the-bone. Even the boneless piece was huge. I settled down for the long haul.

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.

There was one huge Sucky Bone, and suck it I did. The Lamb may well have been the cheaper cuts, who cared. There was Lamb, and even more Lamb. This was surely more than the half kilo. The Flavour of the Lamb itself was quite pronounced. Gnaw, chew, swallow, wipe Masala with Chapatti, repeat.

This was a bit below the quality served in the better UK Curry Houses which serve this fayre, a bit rough around the edges, not the same depth of Flavour. However, this could be more authentic, Hector has not been to Pakistan. Most importantly, compared to the many imposters serving – Curry – in this city, Punajbi Zaiqa is light years ahead.

Curry in Berlin has come of age.

The chap I had earlier recognised as Chef came over. German changed to English. He was keen to tell me that their food is Spicy, even the Lamm Korma (€12.90). I tried to have him say this was a Desi Korma, hopefully, one day. I showed him the rotating photos on the Curry-Heute – about – page. The Karahi from Pak Taka Tak (Athena) drew – we can make that, we’ll make everything, Afghanistan, Lahori.

Namkeen? – I had to ask.

In time, yes.

Now we’re talking!

Punjabi Zaiqa has been open for two months. In one month, Chef hopes to print a full menu and offer all. What’s there already ain’t too shabby: Aloo Ghost (€11.90), Aloo Keema (€9.90).

His German speaking colleague stood opposite me too, a more difficult conversation, if indeed it qualified for that description. He was keen to tell me that they are not catering for – the English – they serve Spicy Curry with the option for Bones. Nowhere else in Berlin does so.

I’ll be back, tomorrow!

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Glasgow – Akbar’s – Glasgow’s Busiest Curry House?

Posted on November 12, 2022 by Hector

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. Akbar’s (573-581 Sauchiehall Street G3 7PQ) was once again the chosen venue. Hint: Hector and Marg are overdue a night in Helensburgh.

The booking was for 19.00, we arrived a few minutes after, Akbar’s was stowed. I haven’t seen a restaurant this packed in years. Imran, Mein Host, greeted and asked us to wait at the bar until our/a table became free. I asked the rhetorical question:

How’s business?

Very good, you write, they come.

Hopefully, Curry-Heute does have some influence on people’s choice of venue. Bradford Curry in Glasgow, for those who can handle it, and the prices remain competitive.

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.)

I have known Alan for forty years, Cider is/was his thing, wine is taking some getting used to. He did admit to enjoying Früh Kölsch, at source, on a recent trip to Köln. There’s hope, but not a lot. More Bier would be ordered as the evening progressed, did I mention it was a Saturday night? This is where Akbar’s make their big profits.

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.

Poppadoms (£1.15) were declined, thank goodness. Of course had they arrived, as sometimes happens, they would have been appreciated by the ladies at least. Meat Chops (£6.70), as ever, would be the Starter, to share. Alan and Tracy’s version of sharing is two each. To ensure that Marg would not be put off her main course, Hector, the considerate, would split the Lamb Chops in a very fair: 3-1.

Alan asked for them to be – well done. The four of us like our Chops cremated.

No blood – I said to Andy. One wonders how flexible the pad is on which the Order was recorded.

Marg again came up with Karahi Fish (£13.40), to be accompanied by her customary Chapatti (£0.95), a repeat of the last Couples Night here. I trust it is the Bradford influence which keeps the Chapattis below a quid?

Alan and Tracy were both having Karahi: Karahi Gosht & Spinach (£13.40), Karahi Chicken & Spinach (£13.40) respectively, accompanied by a Chapatti each.

On my last visit to Akbar’s I spotted, too late, the poster for Charsi Karahi (£13.90). Tonight, I was on the verge of ordering my usual Roshan Laal (£12.40) when I saw the new addition to the menu. Andy was quick to tell me that this is the best Curry on offer. The description of taking – your taste buds back to Pakistan – did puzzle. Hopefully this Tomato-based Karahi would reveal its Afghan origins, however, was I about to give up on the distinctive – Bradford Curry Taste – which is why we come to Akbar’s?

A Coriander & Chilli Nan (£3.95) completed the Order, well almost. All but Marg’s Curry were asked for – Desi – style. It is important that one does this.

Note, the lack of differentiation in price for Lamb or Chicken at Akbar’s, another source of significant profit. That Fish is not sold at a premium, is unusual in the UK. Meat or Fish Curry at Akbar’s, therefore way better value than Chicken! And surely better Curry.

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 here – Pakora Sauce 2.

Meat Chops

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?

Whilst there was no – pink – the Chops were still not fully cremated. The Spice Level probably took us all aback. Yay! More Seasoning – was my next note, why have all this marinade without Salt? Was the Hector put off? Of course not, three Lamb Chops, devoured, it’s been a while. Alan:

Chops very tasty, well fired, but not enough.

Succulent as they may have been, more burnt bits please.

On previous visits, the waiter has given timed updates as to when the Mains would arrive. Not an issue tonight, bring it on.

The Mains were brought by an army, assuming these were lesser Chefs, does this not get in the way of producing other orders? Still, it makes the meal an event, I like it.

I have nothing to say about the Chapattis, once they were eaten, all eyes became focussed on the Naan.

Don’t even think about having any of my Naan, may have drifted through the mind.

Help yourself – Hector the generous.

The Naan ticked all the boxes, puffiness, burnt blisters. The Chilli and Coriander were abundant, but not invasive. Alan spotted the major issue, why was it hung – upside down? The panhandle, such as it was, has to be on the end to start eating from, i.e. the bottom. Next time – can I have a Naan served pointy bit down?

Karahi Fish

Served with flaked Fish a la The Kashmir Restaurant (Bradford), this would have made a decent lunchtime Curry, for Hector. The quantity looked appreciably more than the standard Bradford portion. Akbar’s is not open at lunchtimes, they’re missing a trick here. The minimal Masala did not have the Kashmir – Tomatoiness.

Very small pieces of fish – reported Marg – with a thick masala. A good kick and flavoursome. It wasn’t very fishy (to taste).

There was no Soupçon for Hector, who was far too busy. But, come on, another Fish Karahi without a pronounced taste of Fish? Bring back Krakow!

Karahi Gosht & Spinach

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.

Sharing Chops, the jury is still out.

Karahi Chicken & Spinach

The lesser Curry:

The food at Akbar’s was up to its usual standard.

Tracy added further comments, best kept for a few lines yet.

Charsi Karahi – Meat

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.

Stupidly, I counted the Meat, twenty plus, but cut Bradford small. This was a feast. I was caught in two minds, wait for the big Tomato-Charsi blast and give up any distinctive Bradford Curry Taste, or hope for both.

There was a serious kick, but the Naan must have come into play here. Seasoning felt on the low side to begin with, but slowly emerged, this was fine. The Bradford Curry Taste – was there, this was comforting, why we come to Akbar’s.

Tender Meat, Minimal Masala, more boxes ticked, if one can taste a smell, the overall experience was akin to visiting a Souk.

However, I have to ask in what way was this – Charsi? There was no evidence of a Tomato-based Masala, how did this differ from a Punjabi Karahi? Maybe I missed it, I could be wrong. Tell me more. Next time, Roshan Laal, without.

There was a scene reminiscent of Oliver Twist at the end, except, we did not want more. Didn’t we do well?

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.

A splendid meal, but time to give part #2 of our fellow diner’s comments:

The staff were super efficient and friendly. Especially Andy our waiter. Downside, the toilets let it down a wee bity. Alan reckons that the gents loo hasn’t been fixed for yonkies. Guess there (sic) just mega busy.

I shall add my bit, no means of drying one’s hands, except bog paper. Surely they are aware the hand driers do not work?

The Bill

£134.90 Outrageous! Only half of this was for food. Tap Water next time!

The Aftermath

Hot hand wipes, the wind down. Imran had also checked on our progress and described the Charsi as their best Curry.

Namak Mandi were due to move around the corner, Hector must check this out. They serve authentic Charsi Karahi.

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Hector Cooks – Punjabi Karahi Gosht – almost

Posted on November 9, 2022 by Hector

At the end of August, Hector’s attempt at Karahi Gosht with a Tomato-based Masala was declared a success. The Curry-Heute Test, could this be repeated?

The ingredients and a step by step, pictorial methodology, are given – here. The Recipe is based on years of trying, and recent inspiration from – Nabeela – whose website and online videos are exemplary.

The tried and tested Marinade was prepared yesterday, hence the Lamb on-the-bone, purchased at House of Sher was left overnight in the fridge. I resolved that the Yoghurt in the Marinade was the only time I would add this ingredient. Previously, I have added Yoghurt towards the end of cooking and ended up with far too creamy a Karahi.

This afternoon was spent in the kitchen, cooking the Lamb, then the Masala-Lamb combination. Cooking the Lamb in the Karahi Masala is not going to work.

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 Masala. A Chapatti plus a Chilli & Coriander Naan were secured for £4.15. He has cooked his own Curry – Marg proudly told the chaps at Spice India.

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, as is written, impressed. The full kilo of cooked Lamb on-the-bone may have been too much for the amount of Masala. Next time, double the Tomatoes, or chuck in a tin?

Having watched many a Chef add Garam Masala towards the end of cooking, I knew that by adding the Shorva from the earlier cooking of the Lamb, I would be adding Clove, Cinnamon and Turmeric which are not part of this Masala recipe. Water was the alternative. In the way that making a Shorva feels alien, adding water feels an abomination. In went the Shorva. I knew at this point that the great taste of Punjab would be altered. More Tomatoes, Hector. Where is Curry Bill who has promised to lead me through these moments?

As is generally the case with Hector’s creations, they look the part, but have a homogenous – Hector Curry Taste. Poor Marg was once again the guinea pig. (I had a guinea pig called – Hector – once upon a time.)

It was Marg who suggested we put the Bread in the oven whilst I finished the preparations, what a mistake to make. What was once a worthy Naan became biscuit like, same for the Chapatti. A pity.

Punjabi Karahi Gosht

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 Marinade had clearly permeated the Meat, as had the Cloves. If Hector can produce Curry where the Meat can give off so much Flavour, then why can’t the many restaurants which I have pulled up on this matter in the past decade or so?

The Spice Level was within the acceptable range for Hector, I would await Marg’s – It’s Spicy! Being a Hector creation, there is little need to say more than – the Seasoning was spot on. The Meat had been cooked slowly on a low gas, the Texture was as should be, soft, but still requiring a chew. The bone content was far less than I have been receiving from my nearest Halal Butcher, a couple of Sucky Bones.

I’d give this attempt pass marks in terms of being a worthy Karahi Gosht, it did not have the same Punjabi Flavour as achieved back in August. As I said to Marg:

It still tastes like my Curry.

Not too spicy – was Marg’s first declaration. Had she seen how many Green Chillies had been used in the preparation, she may well have said otherwise. Maybe – Kashmiri Chili – is not as ferocious as the standard Chili Powder?

I definitely think it’s different – Marg insisted, hopefully not just to spare the Hector’s feelings.

A rich sauce on tender meat, even though it was on-the-bone. Full of flavour, with good kick, I thoroughly enjoyed it.

Our plates were cleared, another portion remains for the future. If it becomes a Chettinad, time will tell. The Bread died, early. Maybe I need an even closer Tandoori?

Marg has the final words:

You know how I said it wasn’t spicy? I’m having a yoghurt!

Posted in Hector's Cooking | 1 Comment

Glasgow – Karahi Palace – Look Who’s Back!

Posted on November 7, 2022 by Hector

Back from Berlin yesterday, plus another tour of Polska, nobody can be surprised to find Hector at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) today. Marg didn’t fancy Curry for the second time in two days, she would return for her substitute Samosa with Salad (£4.50). For Hector, enough dalliance with the wonderful Spicy Lamb Korma (£10.00), back to his roots – Karahi Lamb – (£12.00) and a Chapatti (£1.00).

We arrived at 14.15 to find three diners at two tables. Hector’s preferred seat was available. There would be a steady stream of Takeaway customers throughout our stay, and a couple more dining in. Monday afternoon in Tradeston, maybe not quite as buzzing as Prenzlauer Berg was on Saturday. There was some demolition going on nearby, how long before these very premises succumb to the ongoing gentrification?

Unusually, Ayaz was front of house, Shery behind the counter, both dealing with seemingly endless Takeaway orders. In time they swopped and Shery came to take our Order. No Vegetable Samosas were available today, Marg would have a pair of Chicken Samosas. Hector relayed the Order:

A portion? Spicy? – asked Shery.

Ayaz knows – was reply. Ayaz would be Chef, extra Salt, extra Methi, understood.

The couple at the adjacent table were finishing their first course as we took our seats. They then demolished a Mixed Grill Starter (£16.00) which had everything from the Tandoor. Starter, aye right. For future reference, I note that Lamb Chops (4) are now £8.00. Once finished, they had a huge Takeaway ordered also.

Can she not cook? – I put to Marg, Bad-Boy Hector.

Later we saw them buying a mass of Meat at House of Cher, Tourists – there was my answer.

Samosa

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. Accompanied by a pot of Raita, they didn’t last long.

Filled with a good texture of Chicken Mince and Potato, with a wee kick, the flaky pastry made it more of a meal, with my Side Salad. The Raita gave enough moisture to fulfil my needs.

Karahi Lamb

Hotter than hot – is how the Karahi is served at Karahi Palace. Once has to wait until the first dip of Chapatti is possible.

Schrödinger’s Chapatti

When is a Chapatti both whole and halved? Today’s was partly scored in half, integrity had been maintained, just. Thin, Wholemeal, one is enough if it is eked out, an extra half Chapatti would be ideal.

I considered tipping the contents of the karahi on to the plate to reveal the efficacy of the Punjabi Masala, however, why force it to cool? After my reheat at Chutnify (Berlin) on Saturday, I was not in the mood for tepid food.

I stirred the Ginger Strips and sprinkling of Coriander in the super-hot Masala, in doing so, I made the peripheral Oil disappear. Stand by with the defibrillator.

Tomato Seeds stood out, Tomato skins also, then pieces of Green Chillies, this Masala was technically perfect. The first tasting confirmed this: Big Spice, perfect Seasoning, the Flavours hitting the palate and throat. Absolutely what the Hector ordered.

Counting the Meat whilst still in the karahi can be difficult. Today, I felt there was plenty, the bone count was around five, one Sucky! Plenty of Meat here and what quality. One cannot assume that Lamb will give off its own Flavour and that absorbed from the Masala, or the Spices, in which it was originally cooked.

Karahi Lamb a la Hector at Karahi Palace, bliss.

I hadn’t touched the water which had been served earlier, Marg had. I asked if she tasted bleach. The answer was negative, however, she could smell bleach on her fingers…from earlier laundry duties. It can’t only be me.

It’s about time Karahi Palace sold Sparkling Water.

The Bill

£17.00 So much more affordable than Berlin.

The Aftermath

Thumbs up to Ayaz.

He asked if we had enjoyed our holiday and confirmed he had seen some of the photos (on a social medium).

You don’t get Curry like this in Europe – I assured him.

Marg’s next Curry abroad should feature a venue which is possibly as close as I have found, and I do keep trying.

And so to buy some Lamb on-the-bone. Hector wants to try (again) to replicate today’s Karahi. Still waiting for a tutor to keep an arrangement.

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Berlin – Chutnify – Now We’re Talking!

Posted on November 5, 2022 by Hector

Prenzlauer Berg in daylight, quite a Bohemian atmosphere. A beautiful voice, accompanied by a sympathetic guitar and saxophone, wafted along the avenues. It was Bier which first brought Hector to Prenzlauer Berg, now it’s Curry! Chutnify (Sredzkistraße 43, 10435 Berlin Deutschland) is becoming Hector’s go-to venue for Curry in Berlin.

I made an online booking for 15.00, this is recommended regardless of time of day. Marg and Hector were punctual. Indoors, Chutnify seats twenty seven in the inner room, with a further six near the entrance. The benches and tables outside must become a less attractive prospect as winter approaches.

In addition to the Telangana Lamb (€19.00) which comes with Basmati, Hector was having Malabar Parotta (€3.00). In Curry-Heute, this Paratha is the Holy Grail of Bread.

On Visit #1 in April, Marg chose the Allepey Fish Curry (€17.50), this time Chicken Chettinad (€15.00). A 750ml bottle of Sparkling Water (€6.00) completed the Order.

Two members of staff were front of house. It was the lady who took the Order at 15.15. The wait did feel unnecessary, there was also a sense of being left to one’s own devices. OK, we all know what to do with a QR code these days. We watched as mostly Thali and Dosa were served to the other diners, one day.

It was 15.30 when the food arrived.

Two bowls of Basmati, Hector took a manageable portion, Marg seemed to just scrape off the surface, she too knows her limits.

One bowl would not have been enough – she declared.

The Malabar Parrota was served scrunched in a tiny pot. My previous experiences of this beautiful Bread have left me wondering – why so small? It was only as I removed the White Paratha from the pot that I realised we had two! Joy of joys, abundant Malabar Parrota!

The near stringiness was present, the softest of Bread, flaky, Buttery, this was worth the admission money. Actually, two for €3.00, the best value encountered to date. There was one problem, a major one – they were cold.

Telangana Lamb

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.

I have not had a better Curry in Berlin, however, the problem posted in Visit #1 remained, the food was not hot enough. Cold plates had been brought to the table as the Order was taken.

The waitress came to ask the customary question:

Your Curry is wonderful – I told her – but your food is not served hot enough. We had to make it clear that it was – temperature – not Spice Level.

On seeing the remaining Masala, the bowl was taken back to the kitchen.

There was a now a different problem. I had nothing to dip my Bread in. Having applied minimal Masala to the Rice, I had but the Lamb and close to Plain Rice left to eat. Had I eaten the Meat, then I’d only have Rice, and eventually Rice and Sauce. I stopped eating, which meant all before me cooled further. When the bowl was returned it was hot to touch, the contents were as the Hector seeks his food.

What happens when one adds hot food to cold food? I had a few moments of bliss. Biting into a Green Cardamom put an end to that. Not a criticism, Whole Spice served in a European Curry House, not a common occurrence, something to be encouraged.

A plateful of Flavour – was my final note – Excellent Curry, eventually.

Chicken Chettinad

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 did forget to have my usual Soupçon. A pity it’s only available in Chicken, this Curry almost enticed.

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.

A very tasty, earthy sauce, with plenty of spice and flavour. A good kick, and enough Chicken to make it a filling meal, with the extra bread making a good dip for the sauce. I enjoyed the meal. Too much Rice for one person.

Hector is due back in Berlin sooner than one might believe. The Dosa will have to be tried, how hot can they serve it? The Thali I think I’ll pass on pro tem, not all the elements would be hot anyway, too much of a challenge?

I’ll be having the same again, but hopefully with everything hotter than everything else.

The Bill

€43.00 (£37.64) After Curry in Polska, this hurt.

The Aftermath

By 16.00 the place had all but emptied. Reader take note. This gave the opperchancity to secure more photos.

A chap sitting at the lower window table acknowledged me as we departed. Mein Host?

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Wroclaw – The Indian Island – Certainly Better Than Yesterday’s

Posted on November 1, 2022 by Hector

The Indian Island (Swietej Jadwigi 10/1a, 50-266 Wroclaw, Polska) was recommended to us by Manoj at Delhi Curry House (Kraków). His friend Rajkumar works here, they are from the same town in Nepal .

Marg and Hector arrived at The Indian Island at 14.45 to find all the tables occupied. Today is a holiday in Polska, the good people of Wroclaw were out for mid-afternoon Curry, the perfect time of day as Curry-Heute often relates. The young chap serving invited us to put our phone number in his book, he would contact us in some forty minutes.

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 Methi Chicken at Misa Hindusa yesterday, was keen to experience similar again. However, today it could be Methi Mutton (Zl45), the preferred choice of Meat. Hector most certainly did not seek a repeat of yesterday’s dire Lamb Madras at Misa Hindusa.

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.

I asked the young waiter if he was Rajkumar. This took him aback somewhat. On showing the photo of Manoj taken last week, the ice was melted.

Marg spotted a couple leave, apparently they hadn’t eaten. Rakjumar invited us to take their table. We were now in a much better place. He would chat with us when possible, and was full of apologies for not having a table for us earlier.

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?

Marg described her Masala Tea as being – an appropriate Starter.

Is this Hector writing his own – get out of gaol card? The portions of Basmati were thankfully in the sensible category. With Rice alone, we would have cleared our plates, Rice and Bread, no chance.

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.

Mutton Tawa

Topped with rings of uncooked Onion fresh Coriander, here was a typical Mainstream, blended Masala. Expectations were adjusted accordingly. The Curry of India is the closest I have ever found to serving – Desi/Apna – in Wroclaw, alas, it has gone.

The Meat count was into double figures, some pieces were huge. Rajkumar was over to check on our enjoyment. I hadn’t even started, the photographic ritual complete, it was time for the first dip of Naan into the Masala.

Yesterday’s horror story could be cast aside, here was Seasoning. Indeed, some may have found this level of Seasoning to be a challenge. Curry needs Salt! The Spice Level was – moderate – and with no sliced Chillies present, there it would remain. The Mutton was – super-soft – Boneless, of course, and gave no Spice or Flavour other than Meat back. I had to pour the remaining Masala over the Meat to ensure both were taken together, else the dreaded – bland – word would have been echoing today.

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?

The overall Flavour was therefore one dimensional, lacking the depth of Flavour I enjoyed at Delhi Curry House (Kraków) last week. At least I found one outstanding Curry in Polska on this trip.

Methi Mutton

The Creamy Masala made me realise that my Curry had omitted this. Ironically, I would have expected a Yoghurt presence at least, in the Tawa. This was definitely less – Soupy – than that served yesterday at Misa Hindusa. For once, the Hector did not have a Soupçon, perhaps in the knowledge that had it tasted better, I would have regretted ordering the Tawa. Hector shall have his Methi as soon as he is home, and the Curry will look nothing like this.

It is a given that Lamb trumps Chicken, however, in a Creamy Masala, such as served today, maybes not. Marg enthused with less vigour than yesterday:

A good flavour of sauce, mostly tender lamb, but a few fatty bits.

The Naan Bread, crispy and layered, went well with the creamy sauce, but meant I couldn’t finish the Rice.

We had both overdosed on Naan. Have I convinced the reader that this was an outstanding Naan?

The Bill

Zl127 (£23.32) If one thinks this is good value, then check out the price of Craft Beer in Polska.

The Aftermath

There is no photo of Rajkumar, it didn’t feel right to ask, a busy chap. He did make our visit memorable after the hiatus at the start.

Menu extracts

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Wroclaw – Misa Hindusa – Thirty Five Minutes After

Posted on October 31, 2022 by Hector

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

Posted in Misa Hindusa | Comments Off

Kraków – Delhi Curry House – Is there Better Curry in Kraków?

Posted on October 29, 2022 by Hector

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

Posted in Delhi Curry House | 1 Comment

Kraków – Sangam Indian Restaurant – Avanti!

Posted on October 28, 2022 by Hector

Sangam Indian Restaurant (Karmelicka 7, 33-332 Kraków, Polska) is currently the highest rated Curry House in Kraków according to Google Maps. As Hector has come to recognise, most contributors there know nothing about Curry, or slag places off because their Delivery was wrong/cold. Curry-Heute is about the food. Could Sangam really be that good?

We arrived at Sangam at 15.45. As with many venues in Polska, one may find the correct address, the actual locus is often in an arcade, and so it was with Sangam. Downstairs we went from a grand entrance called – Avanti. The place was empty, the staff were happy to see us.

Seating around twenty four diners, Sangam appears to be set up for larger groups. Marg and Hector took one of the smaller tables. The Waiter brought the menu. I had already decided that I was having – Lamb Punjabi Curry (Zl36). It was also good to see Lamb Chattinad (Zl38) on the menu, only the second place in Kraków I have seen this Curry. I’ll be having a Chettinad at Delhi Curry House tomorrow, hopefully.

You have Punjabi Curry? – I put to the waiter.

I am from Punjab – was the reply.

Will I see Capsicum?

There was both a yes and and no in response to this. Hector would take his chances.

The prospect of genuine Punjabi Fayre in Kraków is why Hector chose to investigate Sangam. No spoilers. Ryz Jeera (Zl11) would accompany.

Marg asked me if she would like – Balti. That she was having Curry at all came as a surprise. I advised her that despite what the good people of Birmingham may believe, Balti is not a Curry per se, just the bucket in which the Curry of the Chef’s desire is served. The Balti at Sangam admits to having Cashew Nuts and Creaminess, not what one might expect. Lamb Balti (Zl42) and a Tandoori Roti (Zl7) was Marg’s Order.

The waiter had mentioned Chicken. Neither of us had done so. I asked him to verify the Order. Lamb, no Chicken. No spoilers.

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 phone signal in the basement was intermittent. As I disappeared upstairs, so the waiter informed Marg there was wi-fi. This was sorted on my return. It was at this point I was given permission by Jonathan’s sisters to post my tribute on Bier-Traveller. Our dear friend Jonathan was taken yesterday. Without Jonathan there would have been no Bier-Today, and consequently, no – Curry-Heute.

Whitechapel – Lahore Kebab House – July 2021

The very existence of these two thousand plus posts marks the importance of making friends and maintaining friendships.

The food was being served on my return. The Tandoori Roti was served in two pieces. Marg particularly enjoyed this. The Ryz Jeera was a sensible portion, manageable, and featured a decent quantity of Cumin Seeds.

Punjabi Curry

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.

We could have sent it back. Indeed, when the matter was drawn to the waiter’s attention, he did offer to change it, too late, Marg had thrown herself on the sword. We swopped. Marg’s verdict:

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.

Hector had a Soupçon of the Masala. It tasted as if it was the base for that described below. Punjabi Curry? In a parallel universe perhaps. Who was Chef trying to kid?

Lamb Balti

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 Zayka, this was a welcomed relief. The Seasoning too was well presented, quite an achievement in a Creamy Masala. One can deduce that Cashew Nuts had been ground then used to thicken the Masala, which had a definite Nutty Flavour. With the Meat count into double figures, this was a good sized portion. The Lamb was suitably Tender, but as one has to accept in a Mainstream Curry House, it was not giving any more Flavour than the Meat itself.

There was just enough Masala to match the quantity of Rice. Towards the end I realised that before me lay a Dry Curry, as I like it. Marg had been left with the Soup and Bread, this Balti was exactly how Marg loves her Curry. I must admit to enjoying the so-called Lamb Balti, even though I have to question why it was named thus.

We ate the lot, the waiter could only smile when he saw the empty plates.

The Bill

104Zl (£18.99) There was no tip today. Who was not paying attention to what had been ordered?

The Aftermath

Having witnessed all the photography, and yes Hector is trying to source a better camera, the waiter showed me Google Maps. He was keen for me to leave a rating. I gave the Calling Card and promised to go a step further.

Sangam, the best Curry House in Kraków? Not in my experience.

Where is the lady Chef who ran Parampara Indian Cuisine & Culture? That set the standard for Curry in this city.

Menu extracts

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Kraków – Zayka – Reformation, Relocation

Posted on October 27, 2022 by Hector

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 the original premises in Podgorze, it was logical that the first Curry of this trip should be at Zayka #2.

As reported yesterday in Bier-Traveller, Marg, Hector, and eventually Steve, are in Polska to see the reformation of Steven Wilson’s band – Porcupine Tree. We have a leisurely few days in Kraków before heading to Katowice for the gig.

Marg had already eaten at Camelot, her favourite Kraków venue. We entered Zayka at 15.00, the only diners this mid afternoon, though a family were waiting on Takeaway. That the majority of Kraków Curry Houses stay open all day is to Hector’s advantage. The ever increasing number of outlets makes the task of covering them all more difficult.

The original premises were in a basement, Zayka #2 is very much a standard shop unit, the décor somewhat Spartan, though our waiter did insist I take the photo featuring – India.

The menu was much the same as before, but with significantly higher prices. A taxi driver had told me that inflation in Polska is running at 20-30%. As has been empirically proven in Curry-Heute, the effective rate of inflation in the UK, in terms of Indian restaurants, is way above the official 10%.

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.

The Veg Pulao was piled high, twice as much as any sensible person would manage, and to prove the point, more than could actually be moistened by the Masala to have – Curry & Rice. Flakes of Cauliflower, Green Beans, Peas and Carrot were in the mix. The sizes of the Vegetables were such that they did not make any impact or add any real Diversity to the meal.

Bhuna Gosht

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.

Methinks they’re at it, or is one actually meant to overindulge on the Rice?

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.