Two visits in one week to Royal Punjab (Venloer Str. 4, 50672 Köln, Deutschland), there must be something special happening here. When first discovered back in 2017 it was enough to have Steve and Dr. Stan come and sample the Buffet. For reasons to do with included breakfasts, no chance of them joining Hector for the Curry-Heute ritual on this trip. Why have breakfast when one can have Curry?
Friday at 13.30, it’s becoming another ritual. Mein Host greeted me with a wave from the back of the restaurant as I entered. I took the same seat as on Wednesday.
Hector was back to try the Kofta. Where else on Köln serves Kofta, i.e. in a Curry House? I had considered asking for an Egg.
The Kofta Masala (€12.90) comes with Rice, as do all Mains at Royal Punjab. Kofta with Rice? Hector would be thrown out the Brownies if that was ordered. I cancelled the Rice and ordered a Butter Nan (€2.90). Spicy – was agreed. A 0.4l glass of Sparkling Water (€3.50) completed the Order.
Hackfleischröllschen mit Kräuter-Masalasauce – was the given description for the Kofta, I awaited with interest to discover how much this would differ from the traditional – Kofta Anda served in a Shorva.
Today, three diners were sat at the window, more would arrive, some sat outside. Those who sat inside, well, there was another classic moment.
Overheard, in Deutsch, – Chicken, but not Spicy.
Each to their own.
The food arrived after a respectable period of preparation. The Butter Naan was in bits, and just how much Butter had they spread across it? The thin, peely wally, Bread was – as limp as a chewed rag (Kipling).
My first Bread order at Royal Punjab could be the last.
Kofta Masala
Four generously large Meatballs sat in the House Masala. The description – Kräuter-Masalasauce – has made me speculate as to the actual – Herb/ Kräuter – content, would it be close to Kofta Palak? Sadly, not, and there wasn’t much sign of Herb in the Masala. The Masala appeared to be their standard, blended, with Onions stirred back in. I’m sure the much recommended Lamm Accharri was not as red as this.
The mere sprinkling of Coriander on top would be the only noted Herb. Two sticks of Ginger completed the Toppings.
Spicy, well-Seasoned – were the first notes. I marvelled at the size of the Kofta, each would initially become four pieces, later these were subdivided. This was a lot of Meatball. Hector and Dr. Stan had well-Seasoned Frikadellen, twice in Düsseldorf last night. Nought wrong with Meatballs, or so I thought.
Last Saturday at Bombaywalla – Indian Street Kitchen (Glasgow), Hector was tested by a particularly Spicy and very well-Seasoned Curry. Today, the Spice was not an issue, the Salt content was.
I’ve left a blank, a pause whilst my readers pick themselves off the floor. I wonder if Chef had tasted his creation? The more I ate, the closer the Kofta came to being inedible. The Salt was simply excessive in the extreme. The Naan offered a bit of temperance when eaten together, however, it was so poor, it soon became set aside, as was the remaining Masala.
I never thought I would conclude a review with these words, I’ll write then in Deutsch so that I can maintain my credibility:
Weniger Salz, bitte.
The Bill
€16.30 (£13.92) An adjustment had been made since I didn’t take the inclusive Rice.
The Aftermath
Five visits to Royal Punjab, this commands a stand alone page in Curry-Heute. My third visit achieved the status of – Wow! – for that alone, Royal Punjab deserves its place in – Hector’s Recommended Curry Houses.
I do not recommend the – Kofta Masala.
Up to the counter, this was probably a blessing. I was then able to discuss my requirements. Fish Korma (€12.90) was Mein Hosts’ suggestion. Alu Gosht (€13.50) became the choice, Rice included. A half litre of Sparkling Water (€1.90) completed the Order. 
Topped with Syboes, the Masala was minimal, as I had asked. Herbs were mixed through the Masala. The peripheral Oil was conspicuous by its absence. I counted at least eight pieces of Meat, there was even more Potato. This was a lot of Curry.
The Spice didn’t appear to be significant at the start, but this grew in time. Mein Host had returned to his area of relaxation. From there our conversation continued. He asked of the Spice was OK, I assured him it was, but more importantly, his Curry had Seasoning. I was asked from where I came. Mein Host recognised the number of Pakistani restaurants in Glasgow. 
Tangy and Cloves – were the two things noted when I licked the last of the Masala from the spoon. Too often, one encounters what I have come to describe as the Euro-Curry Taste, probably from a ubiquitous paste used across the continent. Today’s Curry was certainly not of this ilk. This was a Curry with its own pedigree. Moderately Spiced, Seasoning and a distinct Flavour, this is what the Hector seeks. 
The Bill
The U77 terminus is at Holthausen, fifteen minutes later I joined the chaps at 
Wow! – moments are relatively rare. 
Above medium – was agreed as the Spice Level. The wait was appropriate. 
The appearance was identical to my 
The Spice hit the palate then the blast of Pickle. As a Lamb Achari, this was right up there. I waited for the next event, the smoky blast of the South Indian Curry, it wasn’t happening. No – Wow! – today. Eventually I bit into strip of well cooked-in Chilli, the hoped for Flavour then emerged, slightly. I declare the Curry-Heute Test as being – failed. 
I settled down to enjoy my Curry. Mein Host came over to check primarily that the Spice Level was not excessive. For Hector, not a problem, for most Germans it could have been, I have been told oft. 
I have established that 
I promised to return, the Keema has to be sampled, but there’s Kofta too. 
Hector is back in 
The extensive 
A few more diners arrived as we waited. In a restaurant that seats eighty in one open room, the place was decidedly quiet. Restaurant? Perhaps 
This was quite a plateful. First thing to notice: this was Curry with Rice, the latter being 
In the past, when I have been here on a more regular basis, I have asked for tweaks, principally added Methi on top. No such indulgence today. The missing 
Evidently, the food was served – hot.
One goes up to the counter to pay, and so we did, separately.
Apart from the masses who were at the King’s Theatre today to see Mama Mia, the stage-show of the movie, actually a remake of – Buona Sera, Mrs. Campbell – starring Gina Lollobrigida and Phil Silvers, Glasgow was empty on this fine, sunny day. The Meteorological summer has begun, we just need the weather to maintain this. 
Good to see you again – I have identified as Sijin’s customary greeting. I took a table, one to the right of my previous two visits. Having enjoyed the 
I studied the menu further, one day I shall have to come and not have Curry. Fish Cutlets (£6.95) shall certainly form the base of any such meal. 
Sijin brought the food. The quartered Naan was immediately forgiven. Just look at those blisters. This Naan was remarkably light, fluffy, and had more risen pockets than I have ever seen. Inevitably there would be the temptation to overdose on Bread, as if. Sijin told me that many would have Paratha with a Sukka. The Malabar Porotta (£2.95) will have to be tried, if it’s the too rare White Paratha, Hector will be in raptures. 
As promised, this was the Dry, Thick Curry Hector seeks. I chose to eat from the bowl so there no Meat count. As I would come to realise, there was loads. 
As for the Seasoning, here we go. If there was a Hector Scale of Seasoning ranging from – non-existent – through – fine – to – brave, then this was – Brave+. If one cannot handle – Well-seasoned Curry – do not order this. 
Despite the Lamb being seemingly endless, only a Soupçon of the Masala had to be left along with the discarded Curry Leaves and a whole Black Cardamom, encountered the way one hopes not to. I hope this Lamb Sukka does not disappear from the menu. I’ll be back for more. 
Earlier this year I noted on a social medium that Danny Singh of 
Hector was summoned to the Southside for 14.00. People are off work today, and so are out to play. Trying to secure a Curry before 14.00 on a Friday in my happy hunting ground is no easy matter. 
A jug of water, with a glass, was presented. The glass I specifically mention, no more single use plastic in Scotland. The water too is worth a mention, why do I keep tasting chemicals in Glasgow water?
Lamb on-the-bone, in a Shorva, I could smell the Cloves as soon as the bowl was placed on the table. This was Desi Curry. When 
As anticipated, there was a huge blast of Cloves, then hot Spices. The Seasoning was there, spooning on more Shorva invigorated the Rice. The Meat was so soft one could have simply sucked it instead of chew. Sadly, the Flavours from the Herb-rich Shorva had been absorbed by the Potato more than the Meat. Time to spoon more Shorva. Of course, the Flavours from the bones had infused the Shorva.
It’s easy to dismiss such a Curry as being – Soupy, however, when a Shorva is this tasty, one has to acknowledge and appreciate the genre. This was remote from Hector’s preferred Thick Masala. This was Desi Curry, and why I was here. 
The Bill
At some point in the recent past, Freddies Food Club withdrew from their Clydebank outpost and retreated to Knightswood. In its place, Curry Mix (495 Kilbowie Road, Clydebank G81 2AX) was established. Still serving the complete array of anything one would wish to take out, at least the emphasis became such that Hector would have to investigate. With cooking duties suspended pro tem, today was the day. 
The online menu was studied, Punjabi Masala Dishes almost enticed, however, when it was made clear that the dreaded – 
Such is the proximity of Hector’s House to Curry Mix, I could have walked, however, why let the food cool on the return? Arriving bang on 18.00 I introduced myself. The chap who evidently dealt with Curry looked a bit mystified when I mentioned Methi Gosht. He checked the only Order which was waiting, all was well. 
The first sight of the Masala was pleasing. This was most certainly not – Soup. 
A large piece of cooked Tomato was unearthed plus pieces of Syboes. The Masala was Herb strewn: light green, presumably Coriander, dark green, hopefully Methi. This was how I hope to see a Methi Gosht presented: a Masala with Herbs, not just Spiced Herbs. I was already questioning how much Methi had actually been added. 
Initially, the Seasoning felt a bit on the low side, however, as I ate this appeared to grow. The Dry-Herb Flavour from the Methi could have been more pronounced, I suppose I could have gone to the cupboard and added some more on top. Why did I not think of that at the time? Still, a first Curry from Curry Mix, better to evaluate what actually was presented. 
The Peas were doing a remarkable job, the addition of an Interesting Vegetable can transform a Curry. I was certainly enjoying this Karahi, Rice still felt like the better accompaniment. It takes a Desi Masala to command Bread, this was decidedly Mainstream, but within these limitations, a fine Curry. 
The first Curry after the trip to 
Lamb on-the-bone, how this has been missed, Ginger Strips too! After my revealing experience at 
Super-Hot food, one never takes for granted. By decanting, the Curry would cool quicker, but I could get tore in sooner than normal. And tear in I did.
With three quarters of the Naan eaten, it was time to consider what was left. A bit more Bread to mop up, otherwise it was Meat and Masala. I had considered ordering a Side given I knew my strategy today was to eat from the plate. Just as well I didn’t, as always the portion here was satisfying. Who needs the half kilo? 
Our last day in what has been a truly relaxing week, not all spent by our magnificent pool at Mitos Apartments. Apart from the European Cup Final (sic), that’s the football season over. Glasgow Rangers at least did feature in the other, who would have thought? And they won a wee trophy yesterday, so life could be worse. Why did Aston Villa collapse losing three goals so quickly? I bet Stevie-who? was not a happy chap. 
There are two main waiters at Taj Mahal, both became involved in the – 
Three huge masses of stringy Vegetables in batter took us back to 
I had gone against my norm by ordering the Garlic Naan. I had spotted the other night that it would not arrive dripping in Garlic, a Buttery Sheen was adequate. Less pale, than Thursday, and perhaps even puffier, this was again a worthy Naan and significantly better than those served in the 
The concept of – 
Yes, more Chillies with somewhat large cubes of Cheese. Too –
A substantial quantity, most would be wasted. This did not really fit in with the other contents of my plate. Marg marked it as having finely chopped Vegetables, and being – crunchy and fresh. 
The first dip of Naan into the Masala set the alarm bells ringing – Euro Curry! 
The Meat in the Karahi Lamb was divine. Far from the Mainstream, the Lamb was no stranger to the Masala. The Texture, the Flavours, Hector was back where he wanted to be. The Masala may have had a hint of Yoghurt, this was a different Curry from Thursday’s 
Topped with Coriander, this looked to be quite a plateful, a mass of Curry. 
It was very finely ground mince with a mixture of red and green Chillies. (no escape) A good flavour and the use of the Wholemeal Roti enhanced the enjoyment, though the Roti was a bit heavy. A lot of meat, and I enjoyed stealing the Garlic Naan. The Mince was spicy, I cooled my mouth with the Raita. 
Marg fancied a Coffee. The board listing the range was just within the limits of my visual acuity. Cappuccino for Marg, and for the first time in Curry-Heute, one of Hector’s all-time favourite drinks makes an appearance. 
The Bill
Given the size of Içmeler, we couldn’t help but pass Taj Mahal (Içmeler, Kenan Evren Biv. No:27, 48720 Marmaris/Mugla, Türkiye) on our first night. The chap out front was insistent that the big, bold claim on their menu was accurate. If I wasn’t convinced, I wouldn’t have to pay. He had just thrown down the goblet (sic). We promised to return, 
There was the thought about visiting the Taj Mahal mother shop in Marmaris yesterday before a certain football match, alas, we were caught up in the atmosphere. For the record, my first Donner Kebap of the trip was last night. 
I started my spiel but then realised the Drinks waiter was not clued in. Being on holiday: a Tuborg (50TL) for Hector and a Soda (17.50TL) for Marg was permitted.
The Seekh Kebap was accompanied by three Dips. Finally, the real ones, no more Ketchup. Raita, Mango Chutney and Onion Chutney, the classics.
I wonder if there is an internationally agreed length for a Seekh Kebap? These were just like home. Chicken of course, the Seasoning hit the palate, then the Spice kicked in. This was the most Seasoned Meat I had been served in any Turkish Curry House to date. However, the Curry-Heute adage came into play: if the Starters are this good, the Mains tend not to be. The Seekh and Salad were devoured, excellent.
The food was assembled on the table. The Naan was hung, wonderful, it also saves space. A bit pale perhaps, that would be the only criticism. The blisters were in the process of forming when it had been removed from the flame. Not too doughy for Marg, a sufficient girth for Hector. A few Seeds were embedded. The best Bread had to date in a Turkish Curry House. 
Feast your eyes!
The all so important first dip of Naan into the Masala revealed a huge Spice hit, not in the sense of heat, but intensity of Flavour. Whilst the 
Again, the same Coriander Topping, the Oil was already collecting around the edges of the karahi. The Balti was not as – 
Marg’s verdict:
The Calling Card was issued to the chap who dealt with the payment. We followed him downstairs to where Mein Host stood at his dais. Our enjoyment was expressed. He told of the owner, a Bradford Chef, who came over some twenty years ago. 
