A day in München is only going to commence in one way, Chettinad at Indian Mango (Zweibrückenstraße 15, 80331, München). Steve, who is with Marg and Hector in Deutschland for a few days, was waiting for us. The rendezvous was 13.00. One of the Chefs saw me take the exterior photo, both Chefs therefore greeted Marg and Hector as we walked in to the surprisingly empty premises.
There was a point last night when I considered ordering both the Lamm Chettinad (€15.00) and the Fisch Chettinad (€13.00). Later in the day, I probably would have, I’ve done it before. This early, it had to be a one Curry model. Fish it would be, Marg was on board too, no messing about with snacks. Marg appreciates the wonder of the Curry served at Indian Mango. Steve opted for the Lamb Chettinad plus a Garlic Naan (€2.50). A Mango Lassi (€3.00) for Marg, and three 0.4l glasses of Sparkling Water (€3.00) completed the Order.
It was Herr Battra’s new partner who served us, he did a double take when the Fisch Chettinad was ordered, one less Spicy for Marg. I assured him, that although it’s not on the menu, Chef would do it. Herr Battra, Mein Host entered a few minutes later, the customary warm greetings were exchanged. It is five months and two days since our last visit to Indian Mango.
The familiar pungent aromas spread from the open kitchen, the Fish and the Chettinad Spices. Scraping noises were aplenty, the Chettinad as served at Indian Mango is as much a stir-fry as a Curry. Minimal Masala is always Hector’s preference, here – Minimal – is in the extreme.
Rice for three, was brought by our chap, who served each of us a modest portion. This left a mountain that would have fed six, still on the plate. Even after we had each taken the required quantity of Basmati, there was still an embarrassing amount left. It’s a European thing. For the lunchtime menu Curry, it’s half a plate of Curry, half Rice. I fail to understand why, when ordering from the Main Menu, this amount of wastage maintains. Lovely Rice, though, light and fluffy. Steve’s Garlic Naan was served halved, a dry, thick covering, but looking a bit thin, peely wally.
Fisch Chettinad
Expectations are always high. This Fish Curry is the yardstick against which all others are measured.
Coriander Leaves topped the Dark, Thick Mash. I arranged the Mass of Fish and Masala Mash on top of a decent portion of Rice. There was still plenty of Curry left in the pot. A few years back I challenged the Quantity, in recent times, the full measure has been restored.
Coriander Stems have always been a significant part of this Curry, they were abundant, as were sliced Green Chillies. The Chillies had been withheld in Marg’s Chettinad. Traces of Tomato were visible. The Onions appeared to have been caramelised, a feature remarked upon by Marg early on. The Fish was in pieces, not flakes, integrity would be maintained until the point of cutting. There was certainly enough Fish in there, however, it was impossible to count given the complex nature of the Dish. Sauce? One would be hard pushed to identify one, yet there was clearly enough moistness to the Curry.
A Big Spice and Smoky Blast hit the palate. There is nothing like it served anywhere else that I have encountered in my extensive travels. Marg’s first comment related to the – smokiness. This was a classic South Indian Curry, taken to the extreme.
The Texture of the Fish was perfect, no rubbery nonsense served here. That I had chosen Fish over Lamb today felt like the better choice. Steve wasn’t saying much whilst he ate, nor was Hector, too busy eating and taking notes.
As the palate adjusted to the Spice, so the Flavour of the Fish itself came across. Initially, I felt the Seasoning to be down a bit, but my lips had a definite Salty/Savoury feeling of satisfaction as I ate on.
The end game shows the Chettinad mixed through the Rice. It looks seriously – Dry, it works. Is this the ultimate Fish Kedgeree?
Marg:
A lovely dish, full of fresh and tasty fish, complemented with a variety of flavoured vegetables in a rich smoky stir fry.
*
Lamm Chettinad
With less Coriander on top, one can see the Meat protruding from what definitely looks more like a Masala. Maybe this Chettinad is closer to Curry? The Richness of the Masala was clear to see.
Steve:
Everything was perfect. Lovely spice flavours, and not in your face. I did like the burnt onions. A wee bit on the dry side, could have done with a bit more liquid.
Herr Battra had departed by the time we finished, farewells. He told us that the – Mango – would be served at the end.
It’s just as well Steve did not have the Fish. I was last finished by quite a bit. The Mango, in effect more Lassi, was duly served. Refreshing as this was, I was glad later when the Salty/Savoury sensation returned to my lips.
The Bill
€55.50 (£46.25) Sterling has gained a little bit this week against the Euro.
The Aftermath
It is becoming a ritual to applaud and photograph the Chefs as we depart. They are always delighted to be thanked.
München, what else is there to do here?
Having become aware of the opening of 
I arrived at 
A Glass of Tap Water was provided, no Sparkling Water was available. Mein Host then offered Coffee whilst I waited, gracefully declined. 
The counter, which took up much of the basement premises in the time of 
A substantial bowl of Raita was provided, in the end I did not need to touch it. Had I ordered from other parts of the menu, this would have been a useful accompaniment. Hector was here for Curry, not Street Food. 
Topped with Fried Onions, Tarka, I additionally found Aubergine, Green Beans, Cauliflower and a Green Cardamom. It may have taken a couple of weeks since I had my heart set on this at 
The portion was substantial, that I have just written these four words, reflects the level of satisfaction. I decanted as much Rice as I knew I could manage, sadly there would be waste. 
Topped with Ginger Strips and some Coriander, the Curry featured a mass of blended, Soupy Masala. This was very much expected, and distant from my usual Karahi Gosht. Today, I knew I was having – Curry – and so had chosen to wear my – Curry hat. 
Mein Host was still at the table when I announced:
With an audience of one, Hector was in his element. I asked if Mein Host had been to 
With the Meat taken care of, I returned to the remaining Masala, this was when the Vegetable components of the Biryani came into their own. Meat and Masala, not so exciting, Masala with an array of Vegetables, always a treat. It became a matter of eating until I decided to call it a day. Hector had been fed, and some. 
Chef had been made aware that a food critic was present. He emerged from the kitchen beaming, possibly having heard the positive words describing his creations. 
I have passed Roti of Edinburgh (42 South Bridge Street, Edinburgh EH1 1LL) on each of my visits to the other other Curry Houses clustered around Nicolson Square, it has always been closed. When in Edinburgh, I tend to eat earlier, Roti’s 15.00 opening time is therefore cutting it fine. Still, this is the best time of day to eat Curry, according to Curry-Heute. 
The presence of Lamb Karahi on-the-bone at £26.95 for the kilo had already convinced me that there was serious Curry available. However, £18.95 for the half kilo is simply not on. Nor is £3.95 for the – Popadom Tray. If one scans down to the previous posts, one can see that in the recent trip to 
As I waited, I took in the flurry of snow. As forecast, it’s chilly in the east. There’s a downstairs seating area, adjacent to the kitchen, which I did not visit. The ground floor décor is modern, casual, spacious. When I bring Marg, I’ll secure a comment on the ambiance. 
Roti of Edinburgh – is apparently one of three restaurants owned by Mohammed Din. He began in Corstorphine, wherever that is. Note how many years it has taken Hector to explore the Nicolson Square area. Much of Edinburgh remains a mystery, however, I already have my favourites. If anyone can identify the others, that would be appreciated.
The Naan had heaps of Coriander leaves and stems, no sign of Chilli, and thankfully no Garlic. What did I order? More round than a teardrop, there was but a hint of burnt extremities. If there was a Tandoor, maybe it hadn’t had time to fully warm up? The Naan had not risen as much as I would have liked, so nothing like the light and fluffy Naans I have recently enjoyed. It did the job. 
The Thickness of the Masala impressed, the Meat count did not. Four, come on, you’re charging eight quid for this? At least I can report the pieces of Lamb were a decent size. 
No Syboes, and perhaps a slightly paler Masala, were the distinguishing features here. Well, it was served in a karahi. Again I counted to four, I so wished I had reached five. I was impressed by the quantity of Bread I had eaten, or does that say something about the quantity of Curry served? The liberal Coriander was falling off the Naan, this would add something extra to the Karahi. 
The Masala had nothing like the – kick – of the Bhuna, however, the Bullet Chillies took it back up, also transforming the Flavour in the process. I had the Spice, but not the intensity of Flavour. Maybe the Seasoning was not what it might have been? To judge this Soupçon of Karahi Gosht after the wonderful Desi Bhuna may be unfair. Or does that simply tell us, it was nothing like as impressive? 
The area around Albert Drive, Pollokshields, could probably support more Desi Curry Houses, however, opening next door to 
Oh, you’re back, I remember you – was the greeting by the tall chap who famously 
The laminated menu was brought to the table, one orders at the counter, then pays at the end. It didn’t take long to digest the menu, Keema Aloo (£8.00) and Lamb Curry (£9.00) were the only Dishes of interest to the Hector. Opening at 09.00 daily, it became apparent that Desi Nashta is the main fayre on offer. Alas, Hector likes his Curry/Karahi. 
With no Rice or Naan on the menu, A Plain Paratha (£3.00) felt like the appropriate accompaniment. The Student Biryani (£6.00) aside, this must be the only Curry House I have encountered with no Rice. 
The Tamarind added the bite, there was probably as much Potato as Chickpea so the Chaat was certainly enjoyed. The couple who took the adjacent table were similarly welcomed, a nice touch. 
Lamb Curry
I counted eight pieces of Meat, some on-the-bone, sat in a Shorva. I later revised the count upwards to nine. Shorva, with Kofta fine, as a Curry, not what I would choose. I didn’t feel that I had £9.00 worth of Curry sitting before me. Another option would have been the Mix Thali (£15.00), a three Curry model. Why spend that much? For £15.00 I can get a veritable feast at 
The Paratha was huge, glistening, with a buttery sheen. Usually this tends to evaporate, not today, if anything, the Paratha was too greasy/buttery. However, it did have the layering, the swirl, the moistness prevented flaking. 
More food arrived, this time Dessert. It is some time since I have had Gajar ka Halwa, served warm as it was today, always appreciated. 
Zee (Zaytoun) was happy to have her photo taken with her brother. She too repeated the plan to rotate the Curry, Curry one day, maybe Karahi the next. But how does one know in advance? If Karahi Gosht is on, I would love to know when. I put it to Zee that they were brave opening beside the excellent 
15.00, a Saturday afternoon in Glasgow, time for Curry. Today was the day for what has become the monthly visit to 
The Coriander Naan was a work of art. With burnt extremities, and a big blister forming to one side, there was a combination of thicker edges and a slimmer centre. Plenty of Coriander had been mixed in with the dough. Light, fluffy, this Naan was so good I nearly managed the lot. 
One day, I'll count how many times I have had this Curry at 
Desi Curry in
As we entered 
We amassed quite a spread, again, check the Salad.
Vegetable Samosa
The Salad, superficially, resembled the – comedy – Salad served yesterday at 
How puffy is this? Risen, with burnt extremities, blisters, and a sprinkling of Herb, this Naan looked majestic. What’s more, it was not dripping in Garlic, Butter etc. The size was, well, – Hector size. I would manage every morsel. The Hector idyll? This could well be the Naan I have been describing, but not securing, in many posts over the last few months. 
The standard eight pieces of Meat, large and boneless, sat in a classic Shorva. This was Desi Curry, I could tell long before it hit the taste-buds. Time for an aside.
The first dip of the Naan revealed a killer Desi Shorva. We had Seasoning and a Peppery, Chilli blast. The back of the mouth instantly knew there was Curry coming its way. No Oil, no Flavour, here was the required intensity of Flavour. Mmmmm. Let’s dip more Bread in the wonderful Oily Shorva.
For this Karahi, it had to be Bread, though I am left to wonder how good the Vegetable Biryani (€5.50) would have been? 
As I paid at the counter, so I presented the Calling Card, which hopefully will find its way to the boss. Permission to photograph the counter was granted as a matter of course. 
The laminated menu was on the table, to say it was minimal would indeed be brief. No prices, is this legal, in the EU? Rua Sao Pedro Martir is not Rodeo Drive, I reckoned we would be alright. 
The Order was assembled, it became instantly apparent that the volume of Marg’s snack would mean that no assistance was coming my way. 
The volume of Mince that could have made four decent sized Chapli had been combined to make two! Marg managed to raise a smile for the photo. Remember, the three thick slices of Lime are in the foreground. This was the biggest plate of Mince ever set before the Lady. Then there was the Salad.
Chunky – does not even begin to describe this. (One ought to see Marg’s – coleslaw!) 
Despite their humongousness, the Chapli were cooked through, raw Mince would have unacceptable. I had to take a sample, I could have taken half, Marg would not have complained. Moistness had been maintained, a Spice Level which did not cause Marg to comment meant all was well here. An – earthy – Flavour emanated from the blend of Meat and Spices, and no doubt Herbs also. If one was going to face – death by Chapli – then today might as well be the day.
The same Topping of sliced Almonds, as featured two years ago, was a most welcomed sight, continuity. It was Marg who spotted that the Lamb was on-the-bone. A Sucky Bone was present here. There was no Meat count, two Dishes, a huge challenge. 
I would love to know what was sprinkled on top with the Coriander. The large cut Meat, again – on-the-bone – sat in the blended Masala. I decanted the contents of the karahi on top of about half of the Biryani. Hector, what were you up to? Marg’s little fingers stayed firmly across the table, absolutely no assistance was forthcoming. 
The Masala should have been had with Bread, I let it soak into the Rice. The Spice Level was not testing, the Seasoning developed as I ate. There definitely was Flavour here, and something quite familiar. The distinctiveness of the blend of Spices was comforting on the palate. This was the Desi Cuisine I seek, wherever I dine. 
The Meat, from both Karahi and Biryani, was generously giving of Flavour. This was beyond all Lamb had on this trip. Tender, with the right amount of chewing – was noted. 
€31.90 (£29.59) Card payment accepted. 
He was more handsome back then – our chap said of Chef. All were assembled, the updated staff photo for Taste of Pakistan. A backstreet Restaurant certainly worthy of a visit, however, moments after we departed, 
Instead of turning right as we left 
Three different Mutton Karahi, hold me back.
We chose 21.00 as the optimum time before closing for Curry-Heute at Caxemira – Conzinha Indiana (Rua dos Condes de Monsanto 4, 1º Dt. º-1100 – Lisboa Portugal), a venue I was determined to return to. Caxemira, the upstairs Curry House people walk past every day, not knowing the splendours that are served here. The upstairs locus and the décor are reminiscent of 
Today for Hector, Rogan Josh (€12.50) – Borrego/Lamb – of course. A Paratha (€2.75) would accompany. Marg returned to her favourite, Kheema Curry (€13.50) with a Roti (€2.00). For Steve, Lamb Chilli (€12.50) with a Garlic Nan (€3.25). Mein Host gave a Piri-Piri warning to Steve, Mr. Madras would surely cope.
All the Bread was served quartered. Why do I always forget to ask for it to be served whole? The Garlic Naan had risen to create the required puffiness with burnt extremities. Internally, it did not resemble a – normal – Naan, but did have the same airiness as that served on Sunday at 
Eight pieces of Meat, the magical number which Chefs have decided constitutes a – portion. The – redness – confirmed the richness of Tomato in the blended Masala. Finely chopped Onion were also present, so blend the Masala then add more Onions, different. I should try this at home. 
The food was hot, the Spice Level I recorded as – sharp. The Seasoning was – right up there. The Lamb proved to be delightful, giving flavour, Tender, Spicy. So many positives here lead to the conclusion that this was indeed a Curry to be respected. 
Clearly this Curry had been served way too wet. No Peas, no Potato, just a mass of Mince in a Soupy Masala. 
Despite the false colour in the photo, this Curry was actually – brown. The Masala had a similar Texture to the Rogan Josh. Steve ate in silence, savouring the moment. Having eaten here previously, he knew this would be a good Curry. At the end he did say he could distinguish between the Piri-Piri and the Chilli.
There was little point having a Curry Blog and not revealing it. A second Calling Card was issued at Caxemira, Mein Host was delighted. The lady who had observed all was brought in, she too appeared to be well chuffed. Three happy diners, two happy staff, hopefully Curry-Heute can give joy to all. 
Cascais lies forty minutes by train, to the west of 
The given description of Lamb Karahi (€9.90) was encouraging, however, the Fish Karahi (€11.00) contained the offending – 
Beef Bhuna (€10.00) was calling, the Onion, Tomato and Thick Sauce attracted, the 
Marg turned back the clock, Butter Chicken (€9.90) with Jeera Rice (€2.00). Jeera Rice? What’s going on here? This was based on the assumption of a more Soupy Masala than she would normally order. 
Steve studied the menu from front to back more than once. He too felt like a change from Lamb, his ordering of Chicken Madras (€9.50) came with a spice warning. Pulav (€3.00) and a Garlic Nan (€2.75) completed the food order. 
This was an authentic looking Butter Chicken. The swirl of Cream was complemented by a Topping of Almonds. The orange colour was comparable to a Chicken Tikka Masala, Marg’s verdict made me wonder how different these two Dishes would have been:
I enjoyed the Poppadom pieces with the Tamarind and the green stuff. The Jeera Rice really complemented the rich, buttery, tomato sauce. Lovely pieces of Tikka Chicken, a filling dish. 
Coriander and Ginger Sticks, Chef had me won already. The Onion stood out in the Thick Masala. Big Blobs of Onion, 
The first dip of the beautiful Bread into the blended, rich Masala, was a special moment. Behold a brave Chef, the Seasoning was a la Hector. Consequently, the full Flavours of the Spices and Tomato came over strongly. 
It was at this point Marg declared a surplus of Jeera Rice. That which remained matched my quantity of Curry. I decanted from the karahi, I counted six pieces of Meat, so I must have had an OK portion. 
The Rice absorbed the Masala, the Curry was transformed, the intensity of Flavour was significantly diminished. When I announced that my Curry had lost its edge, Marg apologised. A lesson learned, Quality Curry is best eaten with Bread. 
Topped with a sprinkling of Coriander and more rind than Lemon, this was a much more of a Soupy Curry. If anything, this magnified the excellence of the thicker Bhuna Masala. I didn’t get a taste and so cannot compare the Flavours. Steve’s take:
The Madras sauce was spiced, not in your face. Flavours. The Chicken was tender, precooked Tikka. The Pilao Rice was very good, just no room. 
The Bill
