The final day in Berlin, there had to be Curry-Heute. Hector has found himself in Friedrichshain with increasing regularity, i.e. whilst in Berlin. Protokoll Taproom has been the main attraction, however, Bräugier are opening, softly, their second premises outside Ostkreuz Bahnhof. Friedrischshain, the place to be, when not in Prenzlauer Berg.
I have therefore passed Punjab Food Corner (Boxhangerstrasse 121, 10245 Berlin Deutschland) a few times and even took a menu last year. Real Punjabi fayre in Berlin? Not today, they are presently operating as a Takeaway only.
And so Kashmir Indische Spezialitäten (Niederbarminstrasse 3, 10247 Berlin, Deutschland) was chosen from the cluster that has grown in this part of the former Ost Berlin. Delhi Palast halal is across the street.
Most tables had been set up outside, on entering a couple occupied one of the two remaining. The room to the rear has clearly not been in use for some time. On showing the Vaccine Passport, Mein Host moved the unoccupied small table further away from our soon to be fellow diners.
It was 15.30, Marg was in Snack mode, Samosas (€4.30) and Tomattensuppe (€3.50) were her choices.
The Curry Menu was standard for Europe, my last chance to have Duck on this trip, so I opted for Lamb. Mutton Subji (€9.90), Rice included, has been my get out of gaol Curry in Deutschland for many years. Meat and Vegetables, how I like my Curry. Ohne Paprika was noted along with Mittel-Scharf, plus. Our two 0.4l glasses of Sparkling Water felt a bit like a con as the water was served in the glass, presumably from a big bottle.
Online Takeaway orders were coming in as well as in person. Chef was being kept busy. What I saw of a Naan being wrapped in foil, looked good.
The Samosas came before the Soup, well they would.
Samosas
A large pair, filled with Vegetables, and Marg would never decide if there was Meat or not. These sat atop some Raita and a brown, tangy sauce which we both took to be Tamarind, but on tasting, seemed otherwise. A modest Salad accompanied also.
Marg did identify Potato, Peas and Chickpeas. The Samosas were enjoyed:
Good size, with hot potato filling, sitting on a spicy sauce and some salad. An enjoyable snack.
Tomatensuppe
Is Hector really going to review soup? Marg does:
The soup came second and had a dollop of cream. Although thin in texture, there was always a creamy taste which appeared throughout the whole dish.
I’ll just say, good to compare the Texture with what follows.
The Rice was served in the metal bowls I like to see my Curry served in, but not in Europe. I took as much Rice as I knew I would manage. Always a waste. I was pleased to see a threat of Cumin Seeds had been mixed in, not enough to consider this as Jeera Rice.
Mutton Subji
The tall pot impressed, the false bottom did not. As I decanted the Meat, I reached a count of eight, and assumed there was much more to come. Then I hit the bottom of the pot, about two thirds of the way down. The Vegetables were abundant, Cauliflower, Broccoli, Peas, and Courgette, each cooked to perfection. Strangely there was no Potato.
The Mutton was Tender and had the distinctive Flavour which marks it from other Meats. In other words, it tasted of Lamb! The Spice Level impressed. There have been too many Deutsche Curry experiences when this has not been so. The Seasoning? I couldn’t make up my mind here. Perhaps it depended on whether I was having Meat or Vegetables. I haven’t mentioned the Masala.
I had seen the chap adjacent spoon his Shorva over his Chicken. I sincerely hoped the same Masala was not coming my way. Sadly, I have to report that Marg’s Tomato Soup was thicker.
Just how much, if any, Onion had been used in the preparation of this Shorva? Too thin, too creamy, it was the source of the Spicy Kick. Seriously, I would have to ask, what self-respecting Curry Chef would serve this with pride? One could just have easily used the contents of a jar purchased in the supermarket to achieve this level of satisfaction. Whole Cardamom, Cinnamon Bark, Peppercorns, to name three, would have added more Flavour. This – Masala – was just too basic.
Still, I ate all before me. There was nothing wrong with the food, as a Lamm Goulasch it would have been perfectly acceptable, however, it was meant to be – Curry.
The Bill
€24.70 (£21.18) How I miss Athena Curry prices, how I miss Athena Curry.
The Aftermath
I introduced Curry-Heute to Mein Host. He said he would have a look on Monday or Tuesday, – weekend, no!
Thirty minutes later, as we entered Protokoll Taproom, a Cumin Seed dislodged itself. What a blast! This is what Hector was looking for. Too late the Spice.
Menu extracts
Curry in 
Ganesha Tandoori Indisches Restaurant (Egelestrasse 31, 96050 Bamberg Deutschland) is located halfway between 
The menu was on the table, the first pages covered the extensive Mittagsmenü, I was almost tempted by the Fish Curry here, but having studied the online menu, I had my heart set on the Fisch Madras (€12.90). That this included Mushrooms should surely add to the Diversity, and reduce the risk of the offending Vegetable being added. As always I asked for – 
Three other tables in the main room were occupied. We were aware of a group sat beyond. Thali appeared to be manner in which the presumably Lunchtime deals were being served. 
The food was assembled on the table. The Rice portion was as expected, a Euro-portion, so it goes. The Naan, cut into four pieces, glistened, a buttery sheen. The teardrop shape and the burnt blisters confirmed this was from a Tandoor as the name of the restaurant suggested. Despite being thinner than Hector’s idyll, this would certainly do. 
Marg’s – Pakoras – numbered eight decent sized pieces. With no local factory to mass produce them, one assumes these were made on the premises. Despite there being a Salad of sorts in the middle of her plate, Marg ordered some Mango Chutney, three Dips quickly followed. 
Served atop a tea-light stand, the presentation was elaborate. A garnish of Onion Rings and a threat of Coriander was a departure from the near ubiquitous Ginger Strips. The Masala looked so familiar, a standard Blended Euro-Masala, I have seen this unnatural orange colour too often perhaps. I did like the consistency, far from Shorva.
Expectations were not high. After the extreme pleasures of Curry served in 
I decanted a sensible portion of Rice then arranged the five large pieces of Fish on top. Mushrooms were encountered, not that many. However, and most importantly, the Mushrooms were fresh.
I started by dipping Naan into the Masala, both impressed. The Butter was not – Garlic Butter – so a positive. Despite being thin, this was a worthy Tandoori Naan. The Seasoning in the Masala was decidedly – brave. This was going to be a way better experience than I had envisaged. 
There was hint of Creamy Sweetness which was thankfully drowned by the Savoury. The Creaminess was well within acceptable parameters. I continued eating the Fish and Masala with Rice and dipping Naan into the remaining Masala. 
The waiter checked on our enjoyment, I was keen to convey my pleasure. Curry in 
The return to Indian Mango (Zweibrückenstraße 15, 80331, München) was never a matter of – if – but – when. In times gone by I have ordered both the Fisch Chettinad (€13.00) and the Lamm Chettinad (€15.00) at one sitting. The logic is not about greed but the realisation that sometimes one is clearly more outstanding than the other. So why miss out? This is about comparing – excellence. 
Arriving at 14.00, 
This is new, a Dosa base covered in a gallon of Cheese. On analysing, Marg listed – Lentil, Onion, Capsicum, Carrot and Tomato being mixed through the Cheese, all topped with Herbs.
A very thin base – Marg observed further. Not the type of Pizza that suits Hector. 
Today, we had the full foliage, copious Ginger Strips and Coriander topped the mass of Curry. As with yesterday’s 
Once again, I took a sensible portion of Rice from the other big pot and arranged my first portion of Curry on top. 
The customary Complimentary Dessert was brought, two small portions of Mango Lassi. Strangely, Marg opted not to have hers. 
Day #4 in 
Marg and Hector entered 
The place was busy, we took one of the last remaining tables. A new 
The new 
Spinach and homemade cheese in a fritter (€5.00). 
I spotted two bowls piled high on the counter. Instantly I recognised these were for us. Once upon a time the Toppings were ornate. Once upon a time, Hector recorded the portion size was shrinking. This would be a Feast. Herr Battra brought the Curry and Rice.
Finishing the Rice is always a challenge, it’s a European thing where they believe man can eat a mountain of the stuff. Whereas, in the UK Curry Cafes, one is offered more Bread, in Europe it’s always more Rice.
Coriander was the simple Topping. I decanted enough to create a classic Curry & Rice. It was Marg who noted the Fish was Spiced on one side and was plain on the other – Masala Fish. The chunky pieces retained their integrity, no mass of Flakes here as is the Bradford norm. 
Tomato and Sliced Green Chillies featured prominently in the Masala. Marg clearly had fewer Chillies, if any. The Masala, the antithesis of every other Chettinad Masala I have encountered. Chettinad does not have to be a Shorva, here is the proof, and it’s not just a matter of cosmetics, it’s all about the Flavour. Somehow, the drier version packs way more Flavour than the – Sauce – versions I have been served everywhere else. 
The second half of the pot was simply a bonus. The only thing better than the Fisch Chettinad at 
If there is a better Fish Curry than that served at
Complimentary Desserts were brought, Rice Noodles in a Fruity Syrup. I considered not having it, why kill the joyous sensations on the palate?
The Bill
€
The Oil stands out. The best Keema have just enough moistness, no more. Fortunately, the karahi were big enough to let the contents sit at an angle, thus gravity would do us a favour. For once, Rice with a Keema may have been the better option.
Three Roti were provided. Large, light, fluffy, these Roti were nothing like those served at home – which tend to crisp. How would we manage three?
To date, Hector’s Happy Hunting Ground for Curry has been focused in the Curry Cafes on Menandrou and Geraniou nearest to the Vegetable Market. Our taxi driver last week took us along the far end of Menandrou and so the Lahori Restaurant was spotted. This is part of another cluster of Curry Cafes near Omonia, more venues, so little time. 
This morning, sad news from Ibrox. Walter has joined – The Immortals. Having been a season ticket holder back in the time of his reign, I appreciate all he did for Glasgow Rangers. I met him a couple of times. I taught one of his kids. 
Clive and I both chose Beef Karahi (€4.00) whilst Maggie went for Lamb Karahi (€4.00). I suggested a share of what I now knew to be the Kabuli Pulao (€4.00)*. Clive had to have his Keema Naan (€1.50). Marg, having a day off Curry, ordered a Greek Salad (€5.00). It did seem ironic that the Salad was the most expensive part of the Order. 
We managed to get everything on the table. A plate of Roti (€0.30) arrived also with some Raita. 
I took Rice and Raisins but avoided the Carrots. One piece of Lamb on-the-bone found its way on to my plate, laters. 
The efficacy of this Curry was immediately apparent. The dark, thick Masala was sufficient to coat the Meat. The Meat count was into double figures making a mockery of my Lamb Chettinad at 
I was prepared for a blast of Cinnamon as I had avoided decanting this to my plate. I wasn’t ready for the Cloves – wow! We have another winner, this was going to be another of those special moments in Curry-Heute. Black Cardamom was sifted from the Masala, Ginger Strips were embedded. All the classic ingredients were there. The Seasoning was as it has to be to generate this much Flavour. The Spice Level registered as medium at the start, but grew. 
The sheer size of the chunks of Lamb impressed. Lots of eating here, and Maggie had her share of Lamb from the Pulao also. Maggie found her Karahi to be too Spicy from the start. She called for more Raita to calm it down. Maggie created a Creamier version of Lamb Karahi. She ate the lot. 
Everything was there, however, the Green Olives proved to be bitter. 
The Bill
That is not Klefitko!
Steve and Louise declared their intention to join yesterday’s four for lunch at 
Upstairs? A mezzanine/balcony, the first thing I did was bang my head on the ceiling. No, Hector could not stand up straight, nor could Steve and Louise when they arrived soon afterwards, and the chap who would serve us. Clive and Maggie had no issues. 
The Menu remains the same, the prices remain the same. This has not been the case in the majority of Curry venues which Hector has visited – post Lockdown. 
Samosa
A Pair of large, chunky Vegetable Samosas were presented to Marg. They were hot, crucially, and filled with Potato and other Vegetables. 
A plateful of sensibly-sized Plain Naans were placed centre table, get stuck in. Whilst the Aloo Naan was my focus of attention, this, in fact all, had been perforated to prevent them rising, as in a Rogni Naan. Sesame Seeds had been sprinkled on top. The Potato filling was generous, not just a smear. The Seasoning here was noticeable, this was a wonderful piece of Bread. 
This was one helluva serious looking Desi Curry. Whole Green Chillies, Ginger Strips and a threat of Fresh Coriander, sat amidst the Shorva-esque Masala. The Meat, served on-the-bone, was into double figures. OK, one cannot expect the best cuts of Lamb, my first piece was decidedly chewy. As I chewed, so Steve was already remarking on the tenderness of the Meat. My next piece was better, thereafter I didn’t look back. On encountering the first of two – t – shaped bones, I noted – these had to be Chops. I was gobsmacked at the Quality of Meat. 
Clive was convinced he could see Peas, in fact, it was sliced Chillies which were mixed through the Mince. All remarked about the Oil, this was not the Dry Keema that the best UK Curry Cafes serve. Had the Keema been overhyped, expectation levels built too high? Apparently not.
The Bill
The 
It has been a long, long year without foreign travel. Finally, Hector and Marg have escaped from Blighty. All being well, there will be much posting on Curry-Heute in the days, nay weeks, to come from foreign parts. 2021 is not over yet. I begin in 
Last year, our return to Taste of India (Platia Theatro 22, 10552, Athena, Hellas) was left late in the trip, their 
This was Curry in the old fashioned sense: Meat sat in a rich, blended Masala with the Oil separating. I did not bother to count the pieces of Beef, they were large, the portion abundant. 
My initial sample confirmed this Curry would meet expectations, the Seasoning was right up there. Clive confirmed this too. The Spice seemed moderate to start, but built, and then some. Spice and Seasoning, this Curry was going to be savoured.
The presentation was identical, again the Oil was separating. Some find this off-putting, it is how Curry is. Some tell me the Oil is fattening. Where is the evidence? Oops, shot myself in the foot there. 
The Lamb was even softer than the Beef, however the impact on the palate was not so apparent. Last year I had the 
What a potful. The Chicken had the appearance of Mother’s Curry made from leftover roast Chicken back in the day. Maggie did realise immediately that this was in fact not processed Chicken, this was the real deal. The Masala looked thinner compared to the above.
The quantity defeated Maggie, her remnants were shared between Hector and Clive. So Hector had the opperchancity to comment on his third Curry of this sitting. The Masala was definitely tasty, but not in the same league as that served in the Beef Curry. The Chicken did nothing for me. However, let the person who actually ordered it have the final say:
Arrived lukewarm, definitely off a chicken, not processed, cooked from scratch. Asked for it not to be too spicy – (and that is how it was served) – The Rice was separated, as I like it, no starch. 
The Gulab Jamun was served warm which is decidedly better than – cold. 
The Monday Club has become well established, Curry afore is still in the development phase. Last week’s most enjoyable mini feast at 
A Chapli Kebab, cut into wedges, Vegetable Pakora and the legendary Fish Pakora were presented. One assumes that 
The Salad must not be overlooked. Anything that has Green Olives and Pickled Chillies has to be worthwhile. The Salad almost convinces the writer that this was the healthy option. 
Of the three pieces of Fish Pakora, I took the one nearest, then the smaller. The – little fingers – thought otherwise. I still ended up with two. Marg spontaneously remarked on the impact of the 
Our Mains were ready. We hadn’t finished our Starters. Tactically, it was clear that we should abandon the remnants. The car was parked around the corner. Leftovers, a treat for later. 
There was no denying that this was a course in itself. I hoped Marg would help out here, her Chapatti was more than enough to accompany the Keema. Potato, Cauliflower, Mushroom, Peas, Carrots and – believe it or not – slivers of
Why does this look – evil? The – onion-like – slices of Karela, sitting atop the classic 
Hector’s reaction to the first mouthful made one wonder why it had been so long. 
Meat, Masala, Karela, and a wonderful array of Vegetables, there was so much going on here. This was Diversity-cubed. Normally, on visiting 
Just look at the Potatoes! Marg felt she had so much on her plate, some of the Potatoes were added to the Vegetable Biryani. Chicken Mince, long dismissed by Hector, but no more. Last weekend’s visit to 
A good sized Chapatti to complement my Chicken Keema with Peas and Potato. Plenty flavour and a salty kick. After some complimentary starters, I was unable to finish my Chapatti. The Chicken was a lovely change, but I still prefer the Lamb version.
I took the remnants of the Starters and half of the Vegetable Biryani to the counter. Naveed needed no instruction.
Lamb Chettinad (£11.95) is why I chose Rishi’s. 
OK, I knew I was getting – Soup, I’ve had this Curry here before. Curry Leaves were a feature of the Masala, I would set these aside, or at least, attempt to. With just a threat of Coriander on top, I would appreciate the Syboes even more. 
On decanting the Meat, I counted five pieces, two of which could be described as – large. With the ratio of Meat : Masala heavily weighted towards the latter, it would be a case of eke out the Lamb. A wedge of half-cooked Tomato was present also, 
The Spice Level seemed to be decent at the start, this was reviewed as I made progress: definitely a Spicy Curry. The anticipated blast of South Indian Smokiness hit the palate, wonderful! One wouldn’t have this all the time, but it makes a great change from the Hector norm. 
I said I had too much Rice, and where did all the Leaves go?