Day #4 in Deutschland and Curry #1. After the superb quality of Curry in Athena, no way was Hector having the Euro-Mainstream in Berlin. Wait until München, and have the best Fish Curry ever encountered. Every Fish Curry ever consumed is by default, compared to the Fisch Chettinad served at Indian Mango (Zweibrückenstraße 15, 80331, München).
As the photo at Marienplatz may have captured, this was a miserable day in terms of weather. Marg missed her favourite coffee house by minutes, the Augustiner Stammhaus was strangely deserted. Do so few people have a Vaccine Passport to permit indoor pleasures?
Marg and Hector entered Indian Mango at 18.15. Herr Battra, Mein Host, was at the doorway taking an order over the phone. I dropped my mask so that he would have a chance of recognising us. The customary warm welcome was spontaneous. On showing our Vaccine Passports he remarked:
You must have been the first to be vaccinated.
If only he knew.
The place was busy, we took one of the last remaining tables. A new Menu sat on the table, the new decor also meant that a mirror blocked the view to the open kitchen. I could not see a Chef that I recognised. As has been the case for some time, only Lamb Chettinad (€15.00) was on the Menu. I verified that – Fisch – was still available. Marg was having Fisch Chettinad too but asked for it to be less Spicy. As Chef wishes – was my instruction. Rice is inclusive. Two bottles of Sparkling Water (€3.00) and a Mango Lassi (€3.00) completed the Order. The Menu stated the Sparkling Water would be in 0.4l bottles, it was 0.5l which arrived.
The new Menu has a new standout Dish – Home-Made Mutton Curry with Bone (€15.00). One for the next trip.
There was no sign of the waiter who has worked here for years. A chap appeared to be the new partner, the original proprietor – Mr. Jolly Kunjappu – has long gone. It was he who came over to us and presented a plate with a Complimentary Starter.
Pastry or Bread? We couldn’t be sure. We noted the Carrot, Coriander and Cheese, by studying the Menu, the Starter was identified.
Hara Bhara Kebab
Spinach and homemade cheese in a fritter (€5.00).
The Paneer stood out as did the Spice. Four pieces to share, just enough to whet the appetite and ensure that we would order this again. It also gets this Starter on to the dedicated page for Indian Mango on Curry-Heute. Shame, moi?
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.
I have waited over a year for this!
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.
Fish Chettinad
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 South Indian Smokiness hit hard, this is what makes this Curry so distinctive. The Spice Level was fierce, Chef had not held back. Oftentimes in Europe, Vindaloo is served – mild – despite menus warning – Scharf! This would test the Hector’s resilience. This Fish Curry tasted – fishy – something I can never take for granted. The Seasoning was therefore at an appropriate level.
Marg’s Masala appeared to glisten, more Tomato, relatively. On studying the finely chopped Red Onions, – caramelised – was agreed.
The sauce is like a marmalade, full of flavour – observed Marg who was thoroughly enjoying her Curry also.
This was a new interpretation.
The second half of the pot was simply a bonus. The only thing better than the Fisch Chettinad at Indian Mango is more Fisch Chettinad. We had more, and how it was enjoyed. The Rice to Curry ratio was working for Hector, still way too much Rice for Marg. I ate every grain.
Herr Battra was over to ask the customary question.
How is it?
Every time I have a Fish Curry, I have to write – it’s not as good as this.
If there is a better Fish Curry than that served at Indian Mango, clearly, Hector has to be told.
Complimentary Desserts were brought, Rice Noodles in a Fruity Syrup. I considered not having it, why kill the joyous sensations on the palate?
Behind the counter, a chap was waving with a beaming smile. The Chef! Hidden throughout by the new screen, he must have been told who he was cooking for. He took his bow.
The Bill
€35.00 (£28.81) I could now verify the Fisch Chettinad was €13.00. This is €2.00 less than the Lamb equivalent. Why do we pay more for Fish Curry in the UK?
The Aftermath
There was only one thing to confirm:
I’ll be back tomorrow for Lamm Chettinad.
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?
Last night, on spotting a social medium ad for Aloo Gobi at 
This afternoon, Hector was outside waiting for the shutters to go up, which they did at precisely 14.00. Two chaps came in at my back and took the booth style table on the far wall. I sat facing the counter. 
When the screen flashed up – Fish Pakora – Hector was hooked. 
The Salad had Olives, I hope to see many more of these in the coming weeks. The Pickled Chillies, I love, and if that wasn’t enough, Spiced Onions had found their way on to the plate also. 
With the Fish Pakora, more than enough to be getting on with, however, the Aloo Gobi had now been reheated.
All this way for Vegetables? The indulgences over the past few days have not included many – greens – so here was the the key to a balanced diet. Maybe not, Potatoes and Cauliflower are both – white. Last night on TV, I saw people serving fried Cauliflower Leaves, whatever next, Potato Skins? 
The Yadgar Taste
With Hector le Chef off-duty today, it had to be Curry, what else? Choices in Glasgow, early afternoon on a Sunday, are limited. 
Two steaming hot bowls were brought to the table. As – half portions – go, these were generous.
A Herb, hopefully – Methi – was mixed through the fine grains of Chicken. As in all authentic Keema Dishes, the Masala, if any, was at an absolute minimum, yet the Curry was decidedly – moist. A micro-puddle of Oil sat atop, any peripheral Oil was again minimal. 
Even allowing for the larger pieces of Potato, this was very much a case of – eat your greens. A classic pulp, this is not the style that I go to often, however, one gets a notion and today was the day. The – Earthy Flavours – had been absorbed by the Potato. Potato, Hector had his mysterious craving sated, for today at least. 
Having decanted both Dishes, it was a matter of alternating between Veg and Meat. The contrasting Herb Flavours were noted, for Hector, Methi wins hands down. 
The Bill
£8.00 Moiz was keen to show me their new itemised printouts, still no Menu as such. Ahmed was keen to let Hector have this – on the house. In the end, money did change hands.
After excellent midweek Curry at 
A thought – I may as well order Mags’ Aloo Gosht (£8.00). Two Chapattis (£0.80) would accompany. Maybe one day, Hector will try what Mags claims to be – The Best Aloo Gosht in the World. Karahi Lamb (£9.00) is why Hector was here. 
Always served in a bowl, because it does not have the status of a – karahi – the Lamb was piled high on a bed of large pieces of Potato. How this Masala differs from the Karahi, Hector has long forgotten. I actually looked on with envy, the Potato looked to be just the job, a – Sufficiency of Diversity. Clearly my thoughts were – no Rashid, I should have tried this. 
Amazing yet again, so full of flavour. Lamb was tender, don’t know how they do it, nobody else can reach that standard. 
Just how hot can a Curry be served? I always marvel at the sizzling contents of the karahi when placed on the table. Hot food, such a simple pleasure. 
I knew this would be – good – not – outstanding – from the off. Chef Rashid knows Hector’s preferred – tweaks – he indulges me. Perhaps Ayaz is still teaching the other Chef who appears to be learning the ropes at 
Lifting the larger pieces of Lamb on-the-bone, the gnashers were called into play. No decorum, the only way to eat this creation. All Lamb at 
The main Barclay’s building looks to be nearing completion. I don’t know why Glasgow needs these twin towers, especially after it took so long to get rid of the high rise blocks on the other side of the railway.