Curry in Berlin, not something that sets the pulse racing, as was borne out last November when Hector didn’t bother. Swera and Sadhu have proved that decent Curry is there to be had, there’s also India Club for fine dining. However, I have yet to find the venue that has that something special, as experienced at Royal Punjab (Köln) three days ago. Another medium, which ranks all restaurants across every city, has Vedi’s Indisches Restaurant (Schönhauser Allee 142, Prenzlauer Berg, 10437 Berlin, Deutschland) ranked #1 for this cuisine. Can all of the good people of Berlin be wrong? After the chaps at Bräugier sent me to Bahadur a couple of years back, I have every reason not to raise my hopes.
Prenzlauer Berg, Hector’s playground in Berlin, home to the aforementioned Bräugier and also Manifest Taproom which I visit on every trip. I am also therefore aware of Naan (opposite Manifest) and Chutnify (on the walk between the two Craft Beer outlets). Another source rates Chutnify comparatively low, but it’s always busy. One day, however, there’s another twenty Curry Houses in this area to distract.
We arrived at Vedi’s at 16.45, a smoking couple were sat in the enclosed outside eating area, the interior of the restaurant was empty. Vaccination Passports scanned, we were shown to a window table as were the following three sets of diners. By the time we departed, some ten diners were inside.
The décor at Vedi’s is outstanding, perhaps this is why others rate it so highly. I insisted Marg visit the facilities, the fountain is a hoot, and complements the most modern of fittings. Ambience, décor, these are not the parameters by which Curry-Heute rates a Curry House, it’s all about the food.
Marg had eaten earlier and so would have Indischer Masala Chai (€2.80). For Hector, Mutton Vindaloo (€13.90) with the accompanying Rice and Salad. Other Dishes featured the inevitable – Paprika. No Karahi for Hector today, it would have to be a Mainstream Curry. A 0.75l bottle of Sparkling Water (€5.40) completed the Order. Berlin appears to be the opposite of Köln. Here, Water is dearer than Bier, Cola is not.
From my seat I could see through the hatch into the kitchen. Takeaway customers were dealt with first. The Tea arrived with the Sparkling Water, the three young chaps serving were not exactly being overrun, however, Marg thought other customers were waiting a long time for their drinks. The Curry did not arrive in an instant which was pleasing, in fact it took half an hour.
When I saw the pot of Rice, I thought – here we go again. Ah, but this was the pot with the false bottom, still more Rice than a Hector could eat, but only a couple of spoonfuls would go to waste.
Mutton Vindaloo
The grated Coconut stood out in the Shorva-esque Masala. I can handle a bit of Coconut, hopefully this would not distort the overall Flavour. I decanted the solids, easily into double figures, then I realised some were Potato, but only three. Three pieces of Potato in a Vindaloo, more required, surely?
The moment of truth, not bad at all. There was a sense of building Spice. The Spice would never reach a demanding level, clearly pitched for the German palate. The Seasoning was sound, this Curry had a chance of impressing the Hector. The Mutton was Tender-firm, well cooked Meat. By the time I added the remaining Masala to the Rice, I realised I could have done with some more. So, not excessive Masala.
The Mutton Vindaloo was enjoyable, it was never going to win accolades in Curry-Heute. What stood out is what was not present. Too often one encounters the great – Euro-Curry Taste, as if Chefs were all using the exact same mix of Spices, or the same cookbook. This Curry had its own degree of distinctiveness, a more than Competent Curry.
The Bill
€22.50 (£18.91) And not a tablecloth in sight.
The Aftermath
I gave the Calling Card to the chap who dealt with the payments. It was politely received.
Thank you for your compliment – he said.
Did you? – observed Marg as he withdrew.
Menu extracts
Marg was not having Curry-Heute, not even the presence of Keema on the menu could persuade her. Spaghetti Carbonara would be acquired later. At 
Marg’s Tea was everything I try to avoid. 
A tiny sprinkling of Coriander sat atop the Masala, plus more generous Ginger Strips. The Oil was separating in the karahi, a feature of many a decent Curry enjoyed back in Blighty. Having taken – enough Rice – I decanted the Meat and about half of the Masala. Curry Leaves revealed themselves in the mash, Tomato Seeds were prominent throughout. The Meat was easily into double figures, the Masala was suitably thick. Shorva – this was not! The colour was a comforting light brown, not – 
The first mouthful of any Curry at a new venue is always one of great hope. Being my third visit to 
The Spice Level was indeed – Scharf – but not crazy. The Seasoning? It could not have been pitched better. For some, this Curry may have been too Salty, however, this was the level of Seasoning all but Creamy Curry should possess. 
I gave the reply of approval, I would keep my powder dry for a few more minutes. 
Back to 
Five well fired pieces of Chicken were accompanied by Spiced Onions, a Modest Salad with some Raita poured on top. The Spiced Onions were left – too Spicy – was Marg’s take. Having enjoyed her lunchtime snack, the following was declared:
The abundant Masala was approaching Shorva, this makes for quite a splashy meal. With Rice, the excess is absorbed, this tends to be the runny component, leaving the thicker elements atop the Rice. 
Rizwan is deservedly proud of his butcher – I related. Marg cued up Martin for a more elaborate quote:
This Karahi is in a category of its own. It is not the thick Desi Karahi as served at 
With the excellent Naan in hand, the Masala was dipped into, a novel approach for Hector at this venue. All that needed to be confirmed, was. The Spice, the Seasoning, and thus the anticipated Flavours all present. Today, no Clove encounter, of any kind. 
And I would do this again, but only on day one of a trip when the appetite matches the Curry Lust. 
Tomorrow, we plan to meet up with Martin for Curry. Karahi Lamb was therefore not Hector’s choice today, instead it was Keema Peas (£5.30) with a Chapatti (£0.80). Unsurprisingly, Marg opted for the same. 
I saw a chap have two Naans with his Curry. How anyone could eat all that Bread still puzzles. Anyway, the Naan looked wonderful, risen, light and fluffy. I was wishing I had ordered a Naan, but when I started on my Chapatti I was gobsmacked. It has been a while since I’ve had a 
The standard, before the addition of moderate foliage.
Smothered in Masala, this of course would change the nature of the Curry. Normally the driest of Curry, this made my Keema Peas quite moist. The aim was – to give a kick. 
Along with the added Green Chillies, this goal was certainly achieved. The Seasoning was there. The Coriander added a further blast of Flavour, the diced Ginger added a crunch also. We both noted how fine the Keema had been ground, quite a difference from British Mince.
Good as this Curry was, it wasn’t Karahi Lamb, on-the-bone. Tomorrow. 
Marg was finished long before me such was the imbalance in the portion size. Her verdict:
The Village “Curry House”
Once upon a time, I was offered Palak Gosht in the Lunch Menu. The simplicity of the current list leaves Lamb Curry as the only Hector Curry option. If other variants are possible, why not make this clear? I did take the – on-the-bone – option at an extra £1.50. A pint glass of chilled tap water was secured. 
Three large pieces of a Red Pakora were accompanied by Salad nibbles and a Chilli Dip. Sesame Seeds were to the fore in addition to the – 
of Vegetable and Chicken-somewhere, giving an astonishing depth of Flavour. The Spice was significant and further enhanced by the Chilli Dip. Three pieces, already I was wishing I had six. The third piece had a visible piece of Chicken, but was still surrounded by the tasty, crusty coating. Excellent, and the Sesame Seeds were a wonderful addition. The next time I make Pakora, I shall dip the Mash in Sesame Seeds. 
Two simple words – Lamb Curry – not Hector’s usual go to selection. The Sucky Bones were a welcome sight, quality Meat. The Spice Level was adequate, the palate was already tingling after the Starter. Seasoning was not an issue, yet the hoped for – 
With about six decent sized pieces of Meat, four on-the-bone, there was just enough to make this a meal. I was left with the feeling that for 35p more, I could have had a full-on portion of Karahi Lamb, with a Chapatti, a few metres along the road at Karahi Palace. 
Lahori Chaska (571 Cathcart Rd., Glasgow G42 8SG), an addition to Glasgow’s Southside Curry Cafes, and as the name of the venue suggests, Desi Cuisine is to the fore. Mein Host would tell me they have been established for a year. Limits to movement during Covid and their former rest days, combined to make it so long for Hector to investigate. Lahori Chaska presently operates seven days a week with a noon opening time. At weekends they open at 10.00 to serve Haleem/Paya/Nehari for those who can face these – delicacies – that early in the day. I will not be rushing across the river for these any time soon. 
I was led to the dining room and invited to take the table at the rear. Having spotted nobody else on the premises, I had to ask:
The laminated menu was on the table. Having seen a large karahi in another source, I was hoping to share the kilo of a Desi Karahi. Alas, this was not on the menu. Instead, a choice of two: Lahori Lamb Karahi and Lahori Charsi Karahi. 
At £17.99 a portion, appreciably more than the Chicken (£10.99), the half kilo was assumed, and soon verified. To my knowledge, £35.98 is the most expensive kilo of Karahi Gosht in the city, surpassing 
Plain Paratha (£1.99) and cans of Mango Rubicon (£1.49) completed the Order. It was 15.40, as Michael said, hopefully the meal would not come too quickly. It was 16.05 when the food was served. In the meantime, another chap had taken a seat and ordered Soup and a Curry whose style I could not establish. 
When not in in Blighty, Michael can oft be found in Turkey. I asked for an update about their Cuisine. Surely they have more than the ubiquitous – Grill – which sadly is taking over in 
The Wholemeal Paratha were huge. Layered, flaky and featured – the spiral. A bit greasy initially, the butteriness calmed down. Close to being the Perfect Paratha, the volume would become an issue around the halfway point. This Paratha was too good not to eat. 
Lahori Lamb Karahi
Let the size of the karahi not mislead. This karahi was filled with Meat and an appropriate quantity of Masala. There was relief when my fork hit a bone. I would manage all that lay before me. 
Despite not having introduced Curry-Heute, I took the opperchancity to ask for a photo of Chef.
Michael was first finished, his karahi wiped clean, his words:
Later, as we headed west, Michael qualified his statement. This was in comparison to Mainstream Curry, Madras, Vindaloo, etc. 
The window had a flashing advert: 
One currently chooses to go to 
Marg had her customary – I’m not having Curry – thoughts as we drove across the river. Pakora and Samosas would be her usual fallback. I reminded Marg of the wonderful 
I was finishing my last bits when the Curry arrived. The wholemeal Chapatti seemed unusually huge. I could easily have foregone this, but traditions have to be sustained.
With a liberal Topping of Coriander, the Lamb, cooked on-the-bone, sat in the Masala Mash. This Mash was decidedly different from the Masala which accompanies the Goshat Karahi. Prominent in the Mash were strips of what, at first glance, appeared to be Onion, but no, there were signs of the green skin. This was the abundant Karela. An acquired taste, not for everyone, anticipation was all.
The volume of Potato stood out. On cooking Aubergine in this manner, it must turn to mush, which itself becomes part of the Minimal Masala. Not necessarily the most visually appealing of Dishes, I wonder how many come to 
Shkoor believed that this was my first serving of this comparatively rare Curry. However, on consulting a well known and reliable Curry Blog, it was revealed that Hector and Marg had previously enjoyed this 
Shkoor was going out for supplies.
The Peshwari Tea arrived at the very end. 
Will be there tomorrow – was the reply. I went on to establish that Chef Rashid was on duty and all was well. Archie sent me a photo of his meal – Karahi Lamb – (£9.00). Who takes a photo of their dinner and sends it to a friend? How jejune!
Arriving at 15.20, Ayaz, Mein Host, was in Rashid’s spot, he would be Chef for the day. Shery was front of house as has become the norm, he calls everyone – Boss. On taking the seat adjacent to that which Archie occupied yesterday, Shery came over to take the Order. I decided to keep things simple and have my usual Chapatti (£0.80) as accompaniment, though leaving half a Naan had gone through my mind on the journey here. A jug of tap water was brought to the table. What was this strange vessel, containing a white powder, sat before me?
Karahi Lamb
Still sizzling in the black karahi, I knew care would have to be taken. Hot food is what I seek, it can only cool. Tepid food never warms. The wholemeal Chapatti was just what I needed, enough to act as conveyor of Meat and Masala, I would eat all but a scrap.
Having posted 
Scotrail have put up their prices, today’s Super Off-Peak, still under £7.00, makes a trip through to Edinburgh seriously attractive. How do they get away with charging £27.60 otherwise? Anyway, taking advantage of the cheap middle of the day price, I arrived at Mosque Kitchen at 15.00 to find around half a dozen fellow diners, same as the last time. 
Initially I thought I had lost out on the Meat front, but on reaching a count of eight good-sized pieces, all was well. The Lamb was Tender-Soft, beautiful. The Meat I classified as – giving – of Flavour. The Desi Masala complemented this, a truly wonderful Lamb Curry, Spice and Seasoning exactly as the Hector seeks. 
The Cauliflower was close to pulp, a sad feature of keeping this Vegetable warm all day. The Potato was fine, but the hoped for firmness in the Gobi was gone, a pity. Furthermore, the Spice gave some hope to rescuing one of my favourite Dishes, but that was it, there wasn’t much happening here in terms of Flavour. 
As I cleared my plate, and every last grain of Rice was eaten, I wondered about those who come to Mosque Kitchen and only order the Veg Curry. What level of satisfaction could they possibly attain? The pleasure today was all from the excellent Lamb Curry, simples. 
The Lamb has to be pre-cooked, else no restaurant diner is ever going to wait the length of time it takes. I have written before of the many recipes I have seen online where they fudge the time it takes to cook Lamb. In October I posted 
Before cooking, the tried and tested overnight marinade. As I was only using Garlic Paste, I blitzed the Ginger and Bullet Chilli to make a combined Paste. This was added to the hot Oil, much less Oil than I have posted in the 
With the Lamb reheated, in went the puréed Onion, Spices, Tomatoes, Yoghurt, more Water and finally Herbs. As per 
The Masala had a wonderful Texture, perhaps a bit less Yoghurt next time, this was tending towards – Creamy. Some of the Meat had separated from the bone whilst cooking, the remainder fell off easily with a fork. My fear at the outset of having monstrous pieces to deal with became less of an issue.