Another all too brief trip to Berlin gives Hector the opperchancity to return to Punjabi Zaiqa (Tromsöer Strasse 6, 13359 Berlin Deutschland), one of the favourite Curry Houses in all of Europe. Last month’s presentation of their usually outstanding Lamm Desi Korma (€12.90) did not set the heather on fire. Taking no risks, today the Hector was returning to his roots: Lamm Karahi (€14.90).
Marg and Hector took the U8 up to Osloer Straße. Alighting from the front of the train makes finding the correct exit so much simpler.
Entering Punjabi Zaiqa just on 14.00, Aniq was in his customary spot to take the Order. First, a quick recce of the fayre on display. A modest tray of Curry, then the biggest mountain of Samosas ever seen. As Marg observed, they were uncooked, so no reheats here.
Aniq raised an eyebrow as I confirmed – mit Knochen. As if the Hector would choose anything but Lamb on-the-bone. No Rice, just Bread. That would hopefully prevent the usual cascade of food that cannot be eaten.
I took a litre bottle of Fanta (€3.50) from the fridge whilst Marg considered her options. Still in Salad mode, Paneer Salad (€6.90) completed the Order.
With a couple of diners sitting towards the front of the seating area, Marg headed to the rear. All seats are grey: the reupholstering witnessed last time has removed all traces of green.
The wait for the Karahi felt appropriate, in time it arrived, but strangely, Marg’s Salad took another few minutes. Aniq brought the Bread and Curry on a tray.
I could have asked for Naan, I should have asked for Naan, but would the Roti have come as well? Served whole, risen, puffy, blistered, the Hector should be happy. Alas, the now dreaded Wholemeal Flour, I should cope.
*
*
Lamm Karahi
Ginger Strips, Coriander and a decent wedge of Lemon topped the Karahi. The Lemon was duly squeezed, a much better start than the recent visit to Akbar’s (Glasgow).
The portion size was as voluminous as ever. The Meat count was well into double figures, a lot to eat here. With its authentic Oily sheen, the Masala looked inviting. On closer examination, the Tomato base was evident, the Yoghurt appeared to be overdone.
The first dip of Bread in the Masala revealed a major problem. One that anyone else could have rectified, but not the Hector. Having not used a salt cellar at the table this century, I wasn’t going to let the standard drop today, how I wished I could. The Seasoning was well down from its norm at Punjabi Zaiqa. With last month in mind, I was speculating – a new Chef – or just a change in attitude?
The Meat, and care was taken to ensure Bone splinters did not do any damage to the gnashers or palate, was in comparatively large pieces. My first attempt at tackling the first of two Sucky Bones had to be abandoned, too hot to handle. Hot food, always a positive.
Tender to start more chewy as I filled, today, the Lamb was not giving back any more than its own Meatiness. Again, the mental alarm was ringing.
Marg had Lamm Karahi here back in March. My Soupçon on that day confirmed the efficacy maintained, a veritable – wow – moment. The intensity of Flavour from both Meat and Masala was remarkable, the Seasoning spot on.
With two Roti on the table, I thought between us, we should manage one. Yes, 
Marg was dipping pieces into the Masala. However, the Flavour of the Wholemeal Roti was dominating that from the Masala, it was becoming off-putting. The Bread would have been abandoned soon enough, today, sooner. Does this mean that from now on I am going to have to ask what type of Flour the Bread is made from? A definite spoiler, resulting in the abandoning of some Masala.
Served anywhere else in Berlin, I would have been celebrating today’s Curry. But no kid gloves at Punjabi Zaiqa, I know they can do much better.
Paneer Salad
Six strips of Paneer sat atop a fairly standard Salad. What I took to be Tamarind had been sprinkled over the Cheese, not a beautiful sight. Having had Coffee and presumably Cake or similar, this morning with The Ladies, this would prove to be a sufficient meal. Marg:
My Paneer Salad arrived little later than the Karahi. Beautifully (?) presented, six pieces of Paneer were laid out on top of the fresh lettuce, cucumber, tomato and onion surrounding the oval plate. There was sauce and a little paprika sprinkled over the Salad. I loved the fresh vegetables with the fried Paneer and managed to steal some of the sauce from the Karahi with the abundance of Bread. A very enjoyable lunch.
As we ate, so two ladies entered the restaurant, Balloon Ladies. Someone was having a party later. Is attaching a balloon to the paintwork with sticky tape a sensible practice? I shall be studying the walls closely next visit.
The Bill
€25.30 (£21.82)
The Aftermath
Has the Chef changed – I asked Aniq – the food is different.
Last time you had the Korma – he recalled.
The difference between the two Dishes – a hard sauce – is how Aniq described the Karahi, and as for the Desi Korma, we both said – Shorva – in unison.
He insisted there had be no change in personnel.
Today the Curry needed more Salt.
Next time tell me.
Also! The Hector may well be heard to ask for a bit more Salt, and even chance his arm and add Methi to the instruction. Do I miss Karahi Palace (Glasgow)?
14.30 on a wet Thursday afternoon, you’ll have had yer summer, and Hector finds himself on the Southside. Fortunately Marg has done the driving, so integrity and well-being had been maintained. 
With a Lamb Feast scheduled for Saturday, I was not in the mindset for a heavy duty Curry, Vegetables were foremost in the mind. Still, the Aloo Gosht (£7.50) on display did look inviting. I resisted. The Mix Vegetable (£5.00) is what I had in mind already, with Rice. Containers of Rice were piled high behind the counter, however, it was the Chicken Biryani (£4.50) on display which caught the eye. All this was reminiscent of
Marg saw the Samosas on display and ordered a Vegetable and a Lamb Mince. 
Three other tables were occupied at various times, by individuals, one chap I recognised. There must be a happy band of, mostly Asian, chaps who tour the Southside Curry Cafes, where the real Curry in Glasgow is served. 
I am intrigued, how does one reheat a Samosa? Samosa-ding would kill the pastry. Deep frying would leave an oily residue. An air fryer should be ideal. They looked dry and crispy on the outside, so perhaps Hector’s theory holds? 
As can be seen, Marg created quite a plateful, sadly no interior photos of the Samosas. They didn’t last long. But compared to the mountain of food across the table, Marg’s task was less daunting. 
Two pieces of Chicken served on-the-bone were buried in the mass of Pilau. I assumed that some of the Raita was as an accompaniment. No need, the Rice had a sufficient level of moisture and the Hector had another source to turn this into something even better. There was enough here for two. 
What an array of Vegetables! I’ll even forgive the stray pieces of 
Starting with the Rice, tasty enough but not as outstanding enjoyed at 
I wonder if they have fixed the hand drier! – texted Alan earlier in the day. 
Hector was here for the food, Bradford Curry in Glasgow. A repeat of my choices on 
Maria took the Order. She admitted to remembering Marg & I from
Tonight, the sun was still high enough in the sky to cause problems for those of us sitting at the window and facing west. Despite the presence of blinds, these were purely decorative. Alan was but a silhouette from my side of the table. It’s an ill wind…
Maria brought two Dips, then the bottle of Chilli Sauce, which staff here were previously programmed to describe as – Special. Has it lost its edge?
Four Lamb Chops, and after my 
There was only a hint of Charcoal on some of the eight Chops presented. Is the kitchen simply not willing to serve them as asked for? One of my two had two pink spots, so not even cooked through never mind – well done. 
The pathetic piece of Lemon was insulting, neither use or ornament. If adding Lemon Juice is a key part of this Dish, then give a decent slice, not the skin. The Coriander as a Topping was incidental given the Herb content of the Curry. 
A Masala with Herbs, the Oil collecting on the periphery, Hector’s ideal Methi/Palak Gosht. The plentiful Meat was cut small but not as extreme as – Bradford small. The overall volume did not appear to be challenging, the eyes can mislead. In time I would have to abandon the Bread, as is my norm, to concentrate on the Karahi.
Loads of promises – remarked Alan who sought even more ice to try and cool the wine. – the chops were tasty but very under fired, despite the well fired order. Some were better than others. 
Who doesn’t like Chicken Tikka? If one is going to have a Chicken Curry, then maybe this is the better option? However, pouring Sauce over Meat does not a Curry make.
Unfortunately for me the starter was fatty and well under fired despite asking to be well fired. My (Curry) was supposedly Chicken Tikka, tasted like boiled chicken to me. 
Topped with Coriander and a decent slice of Lemon, this was a classic Keema. Below the Mince, just a hint of Masala collecting on the base of the karahi. The Peas, and Potato when offered, always add a new dimension to – just Spicy Mince. 
When my Keema Matter arrived it was a big portion. The mince and peas were full of spice and there was an enjoyable kick of coriander as well. We shared a Coriander & Chilli Nan which was hung on the metal tree stand. Unfortunately for me, I would have preferred a Roti. The Chilli Nan made my dish too spicy for me. I enjoyed the rich flavours from the Keema. Did not eat too much of the Nan.
By the end of the meal enough displeasure had been tallied: warm wine, insufficiently chilled Bier, fatty Chops, not cooked as asked, the blinding sun not able to be dealt with, warm-not-hot main course. 
The saga of the hand drier may be an indication of this. I found it to be operating, but the direction nozzle missing. Alan regarded this as still broken.
The number of 
It was therefore with great anticipation when Marg and Hector headed west on S-Bahn 28 from 
Arriving at Rice & Spice at 12.40, a young chap greeted in what we soon realised was quite an extensive venue. He led us towards the dining area in the garden at the rear. 
Drau
Drinks were sorted before we waded through the extensive menu. A bottle of Fanta (€3.00) and a 0.75l bottle of Sparkling Water (€6.00) were secured. 
The extensive menu was recorded, having seen part of it online already, I knew that the Lamm Karahi is why I was here. The description of the ingredients: Ginger, Garlic, Tomato – is true to a Desi Masala. Not the Onion & 
Paye and Haleem were tucked away at the end. No price quoted, I wonder what the demand is for these Punjabi delicacies in Kaarst? Of greater attraction to Hector, Kofta (various), Shami and Seekk Kebab were also available, served with the same accompaniments as our choices. The good people of Kaarst may have won a watch. 
An Interesting Salad was brought to the table. Beneath the dressing lay Grapes, Sweetcorn, Tomato, Apple, Kidney Beans, shredded Carrot & Cabbage, plus some green stuff. Rather than tear in, we both maintained the integrity of the Salad, what else might come?
It was during the efficacious thirty minute wait for the food to be prepared, that Mein Host arrived. Ahmed appreciated that we had not just happened to be in Kaarst. I decided not to reveal –
Three sets of tea-lights were lit. 
In time, Ahmed brought all the food to the table. 
Two Roti, quartered, were presented. Wholemeal, not my preferred Flour, though this suited Marg. The Bread would turn crispy, I was now glad we had Rice. Between us, we would take care of six of the eight quarters.
The large Lamb Chop came as a surprise. On-the-bone, the Meat had not been discussed, this was a veritable bonus. Decanting the Boneless pieces to the plate confirmed there was plenty of eating here. 
The Spice hit the palate first, I had to wait a few moments for the Flavours to reveal themselves. There was nothing pronounced e.g. Clove, Cumin. This Masala was well balanced, truly enjoyable. One thing was immediately apparent, this was not 
The final pieces of Meat were taken from the karahi and smothered with the retained Masala. My last mouthfuls were Curry & Rice, most unusual having ordered – Karahi. I just about managed to clear my plate.
With the Masala at an absolute minimum, this Curry was far from anything served in the Mainstream 
Marg kept offering me a Soupçon. I declined these offers oft, concentrating on maintaining the Flavours on my own palate. In time I relented, a piece of Cauliflower crossed the table. 
A large portion of Salad arrived at the table and we wiated until the main course arrived before devouring it. 
The young chap cleared the table then brought the promised – Beilagen. Two micro-Desserts. One was Sweet Rice with an Almond, the other Rice Noodles in what Marg interpreted as condensed milk. .
Whenever I eat Desi Karahi Gosht, it is generally in less salubrious surroundings. A meal for the eating, a quick in and out. Today was an event, we had – dined. 
Time for 
It was bang on 15.00 when I arrived at 
After what felt like an appropriate wait, Rajiv brought out the food, the aroma already had me won. The presentation was commensurate with dining at any Curry Restaurant, that I was sitting in such a small area did not matter at all.
This accompaniment deserves its own banner, a first in 
Three Ginger Strips topped the Chettinad served in a handi. The seven pieces of Meat were arranged over the Rice, six of these would be halved, so absolutely no issue with the portion size. The viscous Masala was pleasingly not – Shorva – as is too often the case when ordering Chettinad. As ever, some Masala was kept back for the end game.
The aroma had already confirmed the efficacy of this South Indian Curry. The Coconut smokiness complemented the contrasting blend of Spices from the Rice. This was the perfect marriage of Curry and Rice. The Spice Level and Seasoning seemed incidental. With this intensity of Flavour on the palate, each mouthful was a joy.
Those of us who have enjoyed these magic moments when everything comes together, the synergy, should appreciate what is being described here: that which makes – Curry – a unique food. It’s way more than meat in a Spicy Sauce. 
Unlike 
Indieflavours (Odranska 18/19 50-113 Wroclaw, Polska) is found to the north-west of the Old Town, metres from an imposing university building which will have to be investigated at another date. 
A few steps down from street level, Indieflavours has a contemporary décor. The brick walls are a long way from the flock wallpaper we grew up with. Indieflavours seats around twenty.
The menu proved to be difficult to capture on camera, the varied results are as ever, posted at the foot of this post. With only three Lamb Dishes to choose from and one of them Korma (Zl47), Hector options were then two. Whilst Fish appears in the Starters section, there was no Fish Curry. 
To accompany, a Butter Naan (Zl11) for Hector, a Garlic & Coriander Naan (Zl13) for James. I was pleased to see a 0.75 bottle of Sparkling Water (Zl15) on offer, rehydration is always a feature of these trips. James ordered a Lemonade (Zl9). 
James’ Starter duly arrived.
Given the price, I had warned James that this could be close to the volume of a main course. There was no surprise when a dozen-plus pieces of Chicken were presented incorporating the Big Onion Blobs and 
I was invited to sample a piece of Chicken, it was as expected. Shrouded in the universally available red Chilli Sauce, the Flavour outcome belonged to that populous land to the east of the Indian Subcontinent. Maybe out of place in a venue which calls itself Indieflavours? 
After the Breads and Mains were brought, so two bowls of Basmati appeared. I had previously studied the menu for any refreeze of inclusive Rice, the European way. If it was there, it was lost in non-translation. My Rice bowl remained untouched. James managed both Rice and Bread. Oh to be thirty again. Question: if I eat half as much, why am I twice as large? 
Behold an orange, Soupy Masala featuring a swirl of Cream, then topped with flaked Almonds. With Cashews mentioned in the description, not a Curry for anyone with a Nut allergy. The given description also mentioned – Fenugreek. 
James, who one day might graduate towards a more demanding Curry, ate the lot then offered these words:
Having seen photos online of the Lamb Shank encrusted with Spice, I had high hopes. My photo shows but a Lamb Shank smothered in the accompanying Masala. This was what it was, Nihari it wasn’t. 
The Masala was the standard Euro Masala encountered throughout the Continent. Creamy, viscous, a step up from the above Dish perhaps. 
The Bill
As before, the menu was an A3 laminated sheet. 
We left. 
T
Arriving at 15.30, Aniq, as ever, was manning the counter. Curry was on display, I still wonder how they transform this into what is served. It was only on the last 
I took a table at the rear of the premises. A sewing lady was beavering away at the window. 
The heart sank. What was this? The karahi was full of Shorva, where was the Meat? Three pieces of Meat? OK, they were large and each piece was subsequently cut into three, but in terms of presentation, this bore no resemblance to the wonderful Curry that has made me make a beeline to Osloer Strasse every time I come to 
I sampled the Shorva, a decent Spice Level, and the Seasoning was fine. The expected blast of Citrus was not happening. I ate on. Tender Lamb, but not giving anything back other than its own Meatiness. This Curry was a pale imitation of what has come before.
The Bill
… 
It was Chef Suriya who served me. I was directed to the – Sit In – menu housed in a dookit on the wall at the entrance. The Lunch Deal (£10.95) did not entice, no Lamb Curry. I studied the Takeaway/Delivery menu, more options. Suriya brought his copy from the counter, mine only had print on one side. Also! 
Lamb Curry With Ginger, first on the list, and two prices quoted: £9.50 to sit in, £12.95 to Takeaway. Unusual, however, the sitting in portion is presumably smaller. I watched £9.50 being noted. The Takeaway menu had Mushroom Rice (£3.95), way more interesting than the straightforward Pilau Rice (£3.40 / £3.70). 
Curry Cafe? – no, there is no ready-cooked Curry on display as per the oft visited venues on the Southside. As with 
This handi felt slightly smaller than the Rice. This made the Toppings of Ginger Strips and Coriander stand out. I counted six pieces of Meat as I arranged the Curry over the Rice. Two were decidedly larger, so the – minimum eight – was attained. A viscous, blended Masala, appearance-wise, this is what I had I mind for today. After Wednesday’s share of a kilo of 
A good Spice Level, far from being challenging, well Seasoned, the Hector was onside. Anticipating a blast of Ginger, I was surprised when this Curry took me towards the south of 
Clearing the plate, a sign that the quantities served were well judged. I didn’t need more, but was already planing a return visit. Saag, Bhoona, Chettinad, and even Karahi – 
It was Rajiv, front of house and taking phone Orders, who took payment. I showed him 
Mera Lahore (26/27 Haddington Place, Edinburgh EH7 4AF), one of the ribbon of Curry Houses on the stretch down towards Leith, has been on Hector’s radar for some time. A Punjabi restaurant in Edinburgh, and one of only four known in this city which serves Karahi Gosht by the kilo, i.e. in the authentic manner. 
We arrived at Mera Lahore at 19.40. Two tables were occupied in a venue which I shall describe as a – Pukkah Cafe. Two chaps, then a mother with two weans, were in situ. The toddler felt it necessary to climb all over the furniture, the baby was a screamer. The screaming was relentless, the worst ever experienced, and the Hector has made many a comment on this subject. What are parents thinking when they take these entities out to dine in public? A simple – there-there – or however this translates into Urdu, clearly does not work. Get the wean out, deal with it.
We couldn’t hear ourselves speak – the chaps at the adjacent table were keen to tell me when I went to take my photos of the surroundings. 
Having – persuaded – Dr. John in advance that we should share the kilo of Lahori Butt Lamb Karahi (£34.95), and that a Starter would be out of the question, he searched for this on the menu, whilst I photographed all. Aqib showed us the page. 
£4.00 more for – Boneless, interesting. Having prepared the appetite for late eating, I knew we should manage the kilo, Boneless, no, but then that’s not the true authentic Dish. 
Supposedly double-fried, the Pakora was well done. A decent portion. Dr. Henry:
another would be required.
The Meat covered the full extent of the flat karahi, no doubting the portion size. An array of Bones were visible, different cuts of Lamb, I could see thick Chops and a Sucky Bone!
I let my fellow diner did in, he took but a few morsels initially and purloined some of his Henry’s Rice. There must have been enough. 
The Masala lacks Seasoning – was my first note. That would turn out to be my only negative. 
This is what Dr. Henry orders, this is what he likes. If the Pakora was found to be – a little Spicy – then the base level has been established. This Chicken Korma was as Henry, and many other diners, are accustomed to. Dr. Henry:
I enjoyed my curry this evening. My Chicken Korma was sweet and tasty and the boiled rice a tiny bit on the dry side. Overall a satisfying meal.
My issue here is: apart from the Chicken, just what was in the karahi? Presumably no more than spoonful of Sauce from The Big Pot, a mass of Cream and a dose of Coconut. Chef could take the day off. Just what is one paying for here? Especially with the uniform pricing. 
The Aftermath
