Schöneiche bei Berlin – Badshah Indische Restaurant – One of two Berlin Badshahs

Posted on September 9, 2020 by Hector

Yesterday, as we alighted from our ICE  at Berlin Hauptbahnhof, a chap engaged me in Deutsch on the platform. Assuming he was asking for directions, I had to admit to being – ein Auslander – and so could not help him. He switched to English:

You are Hector Curry-Heute, I read your blog.

I have been recognised in Glasgow restaurants, but never like this and certainly not in a foreign land. I mention this here, I may have to repeat this event in person and in further blogs. I had to ask for a recommendation – Badshah – was forthcoming.

Google does not show a Badshah in Berlin city, but two, some twenty-five kilometres to the east. One is at Schöneiche bei Berlin, the other at Petershagen/Eggersdorf. Schöneiche was easier to reach. Covid 19 restrictions permitting, Hector is due back in Berlin with Marg next week. I believe Marg has always wanted to visit Petershagen.

With Lord Clive of Crawley in tow, Hector headed east by S Bahn to Friedrichshagen where Tram 88 took us to the leafy suburb of Schöneiche. Badshah Indische Restaurant (Hubertusstrasse 7, Schöneiche bei Berlin, 15566 Deutschland) is located in a residential area, the building has the hallmark of having been built as a Bar-Restaurant before it became a Curry Haus.

I had phoned before setting off to ensure the advertised noon opening was valid, all was well. On arrival, two chaps were sitting in the garden, they may have been brothers. We were their first customers of the day.

The Menu had the Mainstream Euro-Curry elements, with Ente (Duck) included. I read out the Lamm Dishes to Clive, Lamm Dhansek (€13.70) was last on the list. Clive rarely passes on the opperchancity to have a Dhansak. For Hector, Lamm Sabji (€13.80) has become the Euro-fallback. This guarantees some – Interesting Vegetables.

As ever I asked that no Paprika should appear. Rice was confirmed as being inclusive.

Drink was required, the warmest day of our trip, so far. A 0.4l glass of Fanta (€3.50) was demolished in no time, a second was required. Even Clive had a second 0.25l bottle of Still Water (€2.20).

Having taken the Order, the chaps addressed us from behind the counter.

Spicy?

We agreed – Spicy – but not at a crazy level.

Complimentary Poppadoms and three Dips were presented, we were warned that the bottom one was – Spicy. With the embedded Cumin Seeds, both were tasty.

A sensible volume of Basmati was presented along with a Side Salad to share. Salad? We are in Deutschland, but not München, it was going to be a challenge to follow the three outstanding days featuring Indian Mango.

That’s all – joked the waiter. Ah, the German sense of humour

The Curry followed moments later.

Lamm Sabji

Ginger strips and a tiny sprinkling of Coriander topped a Creamy Shorva. The Vegetables were protruding though the surface of the Masala. Seven pieces of Meat were arranged over the Rice, time to identify the range of Vegetables. Green Beans, Carrots, Cauliflower and small bits of Courgette provided the array of Interesting Vegetables. Hector was firmly back in the land of the Mainstream.

The – Kick – was set at a decent level, a well judged Spice Level. The Seasoning was also satisfactory. Flavour-wise, this Curry certainly impressed. The Lamb was Tender, quality Meat. The Vegetables, Courgette aside, were al dente, exactly how I like them. This combination of Meat and Vegetables worked well, the variety of Textures is what I sought. I had to take a break, eating too quickly comes at a price. I sensed the chaps thought they had given me too Spicy a Curry, not the case.

There was nothing out of the ordinary here, but I will describe this Curry as being way better than the Euro-norm. Enjoyable, Mainstream Curry.

Lamm Dhansek

This Curry looked nothing like the photo on the Menu. It was difficult to tell it apart from the Sabji. One would have assumed a Thicker Masala with the presence of Lentils, however, this appeared to be the same Shorva, Coconut Milk suspected.

The meat is amazingly tender – was Clive’s opening remark. Clive knows his Dhansak, he has had a few in his time. It was clear that he was particularly enjoying this one.

That was really rather good – was his conclusion – I’ll give this place a tick. 

Clive took care of the Salad whilst he waited for me to finish my meal.

*

The Bill

€38.90 (£35.36)   Sterling has dropped in value, again.

The Aftermath

A little sensation was set before each of us. Light and fruity, I recognised the taste but could not identify this liqueur.

The Calling Card was accepted, time to introduce the Curry-Heute website.

We chatted briefly. Badshah has been here for some two years. Quiet during the day, I was assured that by 18.00 the place would be busy.

Good food, pleasant chaps in a relaxing surrounding, I wish them well.

Finally, if my Berlin reader gets in touch, I’ll add your name. 

Which Badshah? 

Menu extracts

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München – Indian Mango – Vindaloo !

Posted on September 7, 2020 by Hector

Lord Clive of Crawley has joined – The Company – and was more than happy to accompany Hector for the ritual visit to Indian Mango (Zweibrückenstraße 15, 80331, München). Today is Monday, since 2013 this has been the – Ruhetag – at Indian Mango, new management, new hours. Clive had Fisch Chettinad (€14.00) in mind, for Hector, it had to be something different having enjoyed this outstanding Curry in each of the past two days.

We arrived at Indian Mango around noon, Howard arrived a few minutes later, Steve was in hiding. Herr Batra, Mein Host, and the other Chef were manning the shop. The – Mittagskarte – was what Hector had in mind, Lamb Vindaloo (€8.50), whilst Howard opted for the Fish Curry (€7.50), plus a Roti (€1.50). A glass of Fanta (€3.00) and two bottles of Still Water (€3.50) completed the Order.

The tables in the main dining area had been restored since yesterday, a different day, different rules? A couple of ladies took up the table to my right, a lone lady diner to my left. Most of the business during our visit was – Takeaway.

When one orders from the Lunch Card, the Curry is presented with Rice already on the plate, half and half, as was reconfirmed at the table to my left. I was surprised therefore when our Curry pots and separate Rice appeared on the counter, these are for a la carte only.

Fisch Chettinad

What more needs to be written? If anyone has more to add, please let – minnow. This is quite simply a unique Curry. Yesterday I spotted Sultanas for the first time, today, Clive’s contained a whole, dry, smoked Chilli. I recommended that he leave this alone, he complied. Clive emitted many – excellents – whilst he ate.

I had to have the Chettinad, I was not disappointed.

Fish Curry

The aroma was powerful, one could easily tell there was Fish being cooked in the house. The standard toppings were present, the sliver of Tomato, Ginger Strips and a sprinkling of Coriander. The Masala was decidedly – Shorva.

It is many years since I have sampled this Curry. I was surprised at the extent to which Howard enjoyed it, we have disagreed about Fish Curry in the past. Today’s impressed, albeit with the caveat – this was not the Fisch Chettinad:

I’ve now had the opportunity to compare the Fish Curry and the Fisch Chettinad. The Fish Curry is still one of the best I’ve ever had, but the Fisch Chettinad, in terms of its dryness and complexity of flavours, wins hands down. The only issue of note was the Roti, which was nondescript.

Indeed, the Wholemeal Roti was like a poor man’s Pitta. The Bread at Indian Mango does not match the quality of the Curry.

Lamb Vindaloo

Yesterday, Steve had the Mutton Masala Madras, I was expecting the same Soupy Masala, that was not to be. This Masala was rich, viscous, and described as being – red – though this looked to be a function of the natural ingredients, no nasty colouring here. There was an abundance of Seeds mixed through the Masala, Tomato probably, but they could easily have been from Chillies.

Chillies in a Vindaloo, in Europe? Come on.

This is Indian Mango, not a Mainstream Curry House by any means. Yesterday’s Chettinad was Spicy, this more-so, indeed a Vindaloo. The underlying Flavour was decidedly – Indian Mango, the Seasoning was there too.

Ten pieces of Meat and four bits of Potato, this was clearly not the – Mittagskarte – portion, nor was Howard’s. The Lamb was not the most Tender, chewing was required, and this released even more Spice. No prisoners were being taken here, be warned, this Lamb Vindaloo ticks all the boxes.

This is eye watering – I exclaimed. The lady beside me smiled as I wiped a tear away from my cheek. In time, Tomato emerged as the root Flavour, Tomato Seeds then?

As is often the case, I was last finished. Herr Batra cleared the table.

That was Spicy!

Mein Host chuckled.

Chai was offered, but declined, not Hector’s cup of tea.

The Bill

€41.50 (£37.05) Paid separately. Howard and Hector were indeed charged at the Mittagskarte rate. This was our third consecutive day at Indian Mango, we have filled the coffers.

The Aftermath

November is the next planned trip to München, though the way things are going in the UK, the Germans may not let us back in.

It was time to focus on the next part of the day, a trip to Kloster Andechs.

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München – Indian Mango – Chat Junction

Posted on September 6, 2020 by Hector

Indian Mango (Zweibrückenstraße 15, 80331, München) opened today at noon, Hector informed Steve and Howard that 13.00 was a better time to rendezvous, if desired. After a fairly intense night pursuing München’s other great attraction, who knows?

It was exactly 13.00 when I entered Indian Mango. Once again, Herr Batra was there to greet and bump fists. I took a small table, one of four in the space which once would have housed sixteen people. The Order was simple, more Fisch Chettinad (€14.00) and a glass of Fanta (€3.00). Chef again attracted my attention, he must enjoy making this off-menu Curry for Hector. The waiter, whom I can now identify as – Sebastian – came in for the start of his shift. How many years has it taken Hector to establish this?

Herr Battra chatted briefly, asking if I had noticed the kiosk Chat Junction selling Indian Streetfood, as I reached the top of the escalator at Isartor Bahnhof. Indeed I had. Stickers for Chat Junction adorned the walls of Indian Mango, it was only then the penny dropped. Chat Junction is an offshoot of Indian Mango. I asked Herr Battra about – the new boss. It is himself.

Steve arrived at 13.15, Fanta all round. Today Steve went Mainstream and ordered Mutton Masala Madras (€13.00). As is generally the custom in Mainland Europe, Main Courses come with Rice.

I was quite amused when both orders arrived together, Steve’s Curry was clearly straight from – The Big Pot.

Fisch Chettinad

Topped once more with a sliver of Tomato, Ginger Strips and a sprinkling of Coriander, this Curry yesterday was just too good not to have again. Once the Fish and the Thick Masala Mash were arranged on the plate, I wondered how I had managed to eat this and the Lamm Chettinad last evening. This was going to be a long, slow process, a meal to savour.

The Spice Level was – fierce – many could not have handled it. A Fish Curry with Seasoning, something one cannot take for granted. How many times have I had this – Wunder-Curry? It still astonishes. Today I managed to identify another ingredient. Curry Leaves, Tomato and Coriander Stems I have noted for over a decade, but here was Fruit. A Sultana probably, so well cooked into the Mash it was difficult to spot.

Steve was finished long before me, every mouthful of this amazing Curry was excruciating pleasure. Did I mention the Spice Level? Wow!

Good as this was, I had already decided that tomorrow I would be having something different. Having this on consecutive days, enough already.

Mutton Masala Madras

The same Toppings partially covered a Mainstream Soupy, Blended Masala. Looks like I’ll be having something similar tomorrow. Steve gave an audible tone of approval as he devoured his Curry, and he already had Breakfast this morning. How can people eat so much?

Some of the meat was not tender, but good enough. Fairly bog standard Curry … bits of fresh ginger and coriander.

So, not up to the standard of the Lamm/Fisch Chettinad, but then what possibly could be?

Herr Battra brought Complimentary Dessert. This is what we had missed yesterday, the little flourish to complete the meal.

The Bill

€36.00 (£32.14)     Is it not about time the Euro devalued?

The Aftermath

*

Herr Battra was sitting with us as Howard arrived, he took the adjacent table. Back to Chat Junction, this is reportedly going to become a franchise. A new kitchen was mentioned, a hand gesture suggested close by. Hector is only likely to sample the fayre from Chat Junction if it is also available at Indian Mango. Eating on the street, I don’t get it.

Howard had the Fisch Chettinad, he loved it.

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München – Indian Mango – Alles in Ordnung

Posted on September 5, 2020 by Hector

April 8, 2020, the tenth anniversary of Curry-Heute, the plan was to be here in München to mark the date by having Curry at one of the best Curry Houses on the planet – Indian Mango (Zweibrückenstraße 15, 80331, München). Like so many plans this year, aborted. Steve, who discovered Indian Mango and would also have been here in April, joins Howard and Hector for the first trip abroad since Lockdown.

Having checked in, it was straight to Indian Mango, at 17.30 there were more customers sitting outside than in. The waiter, whose name still escapes me, greeted at the door. Herr Battra, the manager, bumped fists as we entered. He disappeared, not to be seen again. Screens were in situ, staff wore masks, no track and trace. Chef popped his head around the counter from the cooking area, a big wave. Alles in Ordnung.

Herr Jolly Kunjappu, musician and philosopher, who founded Indian Mango has moved on. The Menu remains the same as do the prices, a la carte is not cheap. What to have, Fisch Chettinad (€14.00) or Lamm Chettinad (€15.00), Rice inclusive.

Fisch Chettinad is still not on the Menu, having checked it was available, why not have both? I have done this before. The chaps took the Lamm option, Steve added a Garlic Naan (€2.50). Drinks, Mineralwasser (€3.50) and Cola Light (€3.00) completed the Order. No Bier, Augustiner later, we were here for the Curry.

The new guy brought the food, four portions of Rice, four German portions, OK, a test. Sometimes the Lamm Chettinad has been the standout, sometimes the Fisch. I decanted both, Lamm on the left, Fisch on the right. Steve meanwhile was already getting stuck in, his appreciation was immediately forthcoming.

The Chettinad at Indian Mango is like no other, and this includes Hector’s attempt at impersonation a few nights back. However, I will claim that my home-cooked Naan was better, today’s looked thin, peely wally.

                 Lamm Chettinad                                        Fisch Chettinad

The toppings on both were identical, slivers of Tomato, Ginger Strips and a sprinkling of Coriander. Curry, as Dry as Curry can be and still be regarded as such. The Lamb was truly part of the Dish, it gave off so much Flavour. The Lamm Chettinad was indeed excellent, the Fisch offered even more – Seasoning. The Spice Level was – scharf – as is written, however, the Fisch Chettinad had the – Wow!

Hector the Magnanimous, spooned a Soupçon on to the plates of his fellow diners, they too must appreciate the difference. Mission accomplished, the Fisch Chettinad was indeed something else.

Steve took the easy option for his review – just write what I said last time. In time he played the game:

I found the Fisch to be more intense, but that’s the nature of the dish. Another satisfying meal at Mango.

Howard is never short of a word or ten:

Firstly, it’s good to be back in Munich and in Mango. This is a slightly tricky review, to accurately reflect what’s going on. The Lamb was not super-soft, but perfectly acceptable. Some pieces of Lamb had a distinctive Lamb taste, others were neutral. The sauce was excellent, it too varied in intensity. Courtesy of Hector, the juxtaposition of the Lamm and Fisch Chettinad showed there was no comparison. The Fisch Chettinad was significantly better. The spice level was spot on.

With Herr Battra gone, the ending of the meal was an anticlimax.

The Bill

€71.50 (£63.84) Just as well we don’t live in München.

The Aftermath

The noon opening was confirmed for tomorrow. There had to be a photo of Chef. Herr Jolly may have gone, the recipes survive.

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Kirkintilloch – The Indian Cottage – Bring a friend, if you have one

Posted on September 3, 2020 by Hector

The Indian Cottage (10-12, Kilsyth Rd, Kirkintilloch, Glasgow G66 1QD) was established in 1987, that may well have been the last time Hector paid a visit. Sleepovers in Lenzie are well and truly a thing of the past. Today, The Company were assembling in the Kirkie Puffer at 14.00. When Marg offered Hector a lift and lunch was mentioned, there was the opperchancity to return to the Curry House which, from Hector’s perspective, is in the back end of Kirkintilloch.

Arriving at 12.30, the restaurant’s car park was only noticed after we had taken advantage of the larger car park across the way. Open all day, seven days a week, there is a pre-theatre menu, lots of offers, though the lunchtime – two for one – did confuse with the additional – every third person dines for £7.95. The advice appears to be – don’t come alone!

A converted kirk, The Indian Cottage is a large, spacious venue. There is even a mezzanine, taking advantage of the space under the vaulted ceiling. 

Six other couples were in situ as we were shown to our table. Everyone was well segregated, all staff wore masks (properly), contact details were taken on entry. Where I have made no comment on this in recent posts, draw your own conclusion. Some venues appear to understand what is required as here, others – do not, or don’t care.

The Lunchtime Menu has two versions, £14.50 and £15.50, the latter has the Tikka, not for Hector and also the Karahi. On a return visit I’ll challenge them as to exactly what – ballast – may be in the Karahi. With Lamb at no extra cost, the Lamb Bhoona looked like the logical Hector choice, the £14.50 menu would therefore suffice. Marg was not ready for three courses, I promised to help her out with the Vegetable Pakora whilst I would sample the Chicken Chaat. Chicken Patia was Marg’s choice of Main Course. With this, Marg considered Rice as being the logical accompaniment but in the end stuck with her usual Chapatti, today two were part of the deal. The Nan Bread had to be sampled.

The waitress had taken the order for a large bottle of Sparkling Water (£3.95), it was the chap who took the food order. He assured me that no Capsicum was in the Bhoona.

One couple left, two more arrived during our stay, a popular venue, and this the Thursday after the end of Eat Out to Help Out.

The Starters arrived in good time, and immediately impressed. Five large pieces of Pakora, one came my way. Irregularly shaped, these looked and tasted fresh. Good Pakora. The Chicken Chaat had three – well-fired – large drumsticks, chunky. I suppose one has to accept the artificial – red – or does one? Maybe this is what the majority expect. The usual Tandoori Spice Mix had been used, they tasted as good as any example of the genre. Plenty of Meat, finger food, I was amused as a fellow diner attempted to use the utensils to eat theirs. Come on, get stuck in, and don’t go to Nando’s if that is how one thinks Chicken should be eaten.

The waitress cleared the table, our pleasure was expressed. The wait for the Mains had a decent gap.

The Naan! Behold the Naan! I have not seen such an impressive Tandoori Naan in yonks, and it was huge, but not silly huge, and of course served whole as all should be. The pan-handle is usually my favourite piece, today this tip had been overdone. The rest of the Bread was delightfully fluffy and doughy … and look at the blisters. This put Hector’s attempts two nights ago in perspective.

The Chapattis appeared to have been made from my preferred white Chapatti flour, not wholemeal. A good size, one proved to be enough for Marg. Note for next time, order Rice and share the Naan.

*

Lamb Bhoona

The small karahi, I had wondered if we were having – lunchtime portions – to match the menu. Five pieces of Lamb were present, two were large, not too bad a quantity. The Masala was not excessive, and had a decent viscosity, so not – Soup. This was a standard – Mainstream Curry.

Pieces of the absolutely delightful Naan were dipped in the Masala long before I tackled the Meat. The Masala was well seasoned and had a modest kick. I could have spent an extra 50p and had the Spice Level raised, next time. That’s thrice I have written – next time, four times. It looks as though I’ll be coming back, if I can find a friend.

The Meat was super-soft, far from being pulp, and felt as if it was actually part of the Curry, which too often is not the case. If the a la carte menu has this in a larger portion, even better. A Vegetable Side today would also have been a welcomed addition. Three courses, Hector, what more do you want? A plan is hatching, come alone, order two meals, one Meat, one Vegetable, enjoy the Rice and the Naan.

Ssshhh. OK, I’m a great, big, greedy, old Hector.

Mainstream Curry, this had a distinctive flavour, and one I instantly liked which has not always been the case in recent weeks. The burnt blisters added another edge, this Naan was excellent, the Curry pretty decent.

Chicken Patia

Ah well, Marg likes this style of Curry, even Hector’s Chicken Patia recipe does occasionally make an appearance when a change is required. More – red – way too much – red. And too much Sauce even for Marg, who did her best with the Chapatti. Rice would have been the better option to soak up the surplus Soupy Masala.

I watched Marg decant the Chicken to her plate, very large pieces, three slices would be created from each. This Curry had significantly more Meat than the Bhoona.

Sweet and tomatoey – remarked Marg – plenty of chicken, I only managed one Chapatti. A change for me.

Good, so I will not have to cook this at home anytime soon.

The waitress cleared the table once more.

That was some Naan – I had to give the compliment.

He tries to make his own – added Marg. Tries?

They don’t come out like that – I added for the World to hear.

Normally, this would be the end. The chap sitting nearest me had just received Ice Cream covered in a raspberry sauce. Hector was having this, Marg would take the extra 95p option and order a White Coffee.

Ice Cream & Raspberry, what’s not to like? The Coffee was suitably – hot.

The Bill

£19.40   For two diners, great value. Bring a friend, if you have one.

The Aftermath

The Calling Card was given to the chap who had served us, Mein Host. He mentioned a further discount for the a la carte menu as I took some photographs. Hector is unlikely ever to be here of an evening, after the Kirkie Puffer it is definitely time to go home.

Lunchtime Menu

Menu extracts

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Hector Cooks Fish Chettinad & more Naan

Posted on September 1, 2020 by Hector

Having watched even more videos on Naan making, Hector is convinced that the recipe used previously is the one, so why not change it?  I need to discover what happens with two eggs.

Last time, the Yeast proved to be ancient, inert. With new Yeast and even more confidence, the Bread making process began with a teaspoon and a half mixed through 100ml of warm water with milk. This was set aside to kick-start the Yeast.

Today, Fish Curry, Haddock, an attempt to recreate something approaching the smoky tasting wonder that is the Fisch Chettinad at Indian Mango (München). This means the driest of Masala Mash with a distinctive grittiness, here we go.

Machine chopping the Onions is one way, fine chopping by hand, another. Today I decided to create three grades of texture by grating, fine chopping and rough cuts – Grobschnitt! I had Tomatoes that needed to be used and so no tins today. There was also old Ghee that was probably risky to use. Hector was cooking for himself, Curry-Heute can be as experimental as desired. A fiery Red Chilli would add more kick, and a shredded Carrot would provide a trace – Interesting Vegetable.

A fresh packet of whole Garam Masala was opened for the occasion, look at the size of the Bayleaf. I still don’t know what these add. Some dried, smoked, whole Chillies accompanied. The aroma from this Garam Masala, as it was fried in the Ghee, was remarkable. Maybe – fresh – has its advantages?

The Onions were mixed in along with chopped Ginger and Garlic, then allowed to cook for some ten minutes before the chopped Tomatoes and some Tomato Purée were added.

Only at this point did I feel it necessary to add some water. On went the lid, time to go out to the garden.

With visits to shops restricted during Lockdown both by distance and frequency, obtaining fresh Coriander was challenging at times. To rectify this, Marg planted two pots in her new planter. In the last few weeks the Coriander has blossomed, literally.

I cut a handful, a lot of long stems which was ideal for today’s purposes. The leaves were stripped off, the – foliage – and the stems chopped and added to the Masala. The remaining Spices – Turmeric, Chilli Powder, Salt, more Cumin Seeds and Black Cardamom were stirred in along with the Carrot and sliced Chilli.

It is/was Coriander stems which gave the Fisch Chettinad at Indian Mango its grittiness.  At this point I decided to turn off the gas and let everything cool. Time to make some Bread.

Hereafter, 1.5tsp of Salt and two eggs (beaten) are the only precise ingredients. We, Blessed are the Bread Makers, intrinsically have a feel for how much of what goes in. The strong white flour was added to the brew in the bowl, There were actually bubbles which most certainly was not the case last time. A dollop of Yoghurt was added with the first batch of flour. That’ll be £3.00 please. Seriously, I do question the cost of Bread in the majority of restaurants. OK, we’re also paying for the skills of the Bread Chef, something for which Hector’s level of respect has been growing by the month.

One starts with a sticky mess, as more flour is added then something resembling dough is formed. More flour, more kneading, more flour, more kneading, more flour. When the dough stops sticking to one’s fingers then one is nearing the end of the beginning. Some Oil was spread across the base of the bowl, once more around the block and it was time to let the dough rest. Covered in cling-film, I had three hours to see if the dough would perform.

Three hours later…

Wtf? The dough had quadrupled in volume. On touching, it was revealed that half the volume was gas, Hector doing his bit for climate change, not. The texture of the dough was remarkable, unlike anything achieved to date. This was soft, pliable, almost rubbery.

With the Masala cooled, it was safe to add some Yoghurt along with some of my own ground Garam Masala which was basically the starting ingredients once again. Coriander did not seem out of place at this point. With the Fish cut into bite-size pieces, in it went. Again, I decided not to cook it at this point but let everything marinade further.

A half hour later

With the Curry heating on a low heat, the Tawa was brought up to who knows how hot a temperature? Too cool, nothing is going to happen, too hot and there’s the fear of burning the dough instantly. But back in the day when flatbread was cooked on hot stones, there was no control. So, making a worthy dough is only part of the saga, the cooking is the next unknown.

Last time, I rolled the dough very thin, bubbles did form when put on the Tawa. Tonight I kept the dough thicker, about 1cm. To turn or not to turn. Different Sources all have their own version. I spread water over what would be the downside and placed it on the Tawa. Not a lot happened, no blisters. I now know that if I simply keep turning the Bread every thirty seconds or so, then a simple flatbread is what will be created, not what I seek. It was time for Hector to play his Ace.

To create blisters, one needs a gas gun or a Tandoor, however, in one video I saw Chef simply take the half cooked Naan off the Tawa and hold it over the naked flame on the gas hob.

Aha! Much better! And with Ghee pasted across, I have so much Ghee in the house, here was something quite decent.

Fisch Chettinad & Naan

Most Curry Houses serve Chettinad as a Soup, not Indian Mango, not Hector. With the foliage smothering the Curry it was time. It was also time for a newsflash during the BBC six o’clock news. Regarding Glasgow, West Dunbartonshire and East Renfrewshire, Jane Godley will put it more clearly, – we’ve to stay in our houses, nay parties.

The Naan was edible, definitely Bread-like, perhaps a bit rubbery, but easily my best yet. Despite having risen in the bowl, it had not risen on the Tawa to create the required level of – fluffiness. Time will tell if Hector perseveres or goes back to making Paratha which is strangely more complicated but gives assured outcomes.

The Curry tasted exactly as I have been striving for in the past year – the smoky blast – was full on. The Coriander stems had given the required – grittiness. How so little Cinnamon could be so potent, fresh must be all. Cumin was also to the fore. Today no Methi, but not missed. The Spice Level and Seasoning were a la Hector. A Curry which was quite demanding, this had the Dry-Thickness that many would not fancy. Sadly the presence of the Fish proved to be incidental, it was lost in the Masala Mash which perhaps was too abundant. I had the ratios wrong, half Fish half Masala may have been better. With what remains I shall add a heap load of Vegetables when it emerges from the freezer.

The Aftermath

The remaining dough was cut into four pieces, formed into balls, and wrapped in cling-film. Hector has had a dough cutter for years and never knew what it was for. Some hours later there was a scene reminiscent of a Jaques Tati movie, when will this dough stop expanding?

Tuesday morning … Naan for breakfast?

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Glasgow – Karahi Palace – As Good as it Gets

Posted on August 29, 2020 by Hector

Marg is out with Hector in Glasgow for a Saturday afternoon Curry, again? Clearly, there were no hockey balls needing hit today. We arrived at Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) just after 14.00 to find two families with noisy weans strewn across the two joined tables to the right. We took the table on the opposite side on which the TV was perched. The door was wide open, just as well I had advised Marg to wear something warm for our visit. 14ºC, summer has ended.

The new chap was front of house with Chef Rashid and Qaiser on cooking duties. It was a few minutes before we were served, the family had ordered quite an array of food including a large karahi of something, plus Pizza which finally shut the weans up. One of the adults was out the game, sleeping, then not eating, and eventually staggering out with his unruly kids. Strange.

Even stranger was Marg’s choice of Curry. Knowing that all Lamb Dishes here are served on-the-bone, she surprised me by going for the  Karahi Lamb (£7.90). Marg would have the customary Chapatti (£0.70) to accompany, and in a week where Hector has enjoyed excellent Plain Naans in Berwick-upon-Tweed, it was back to the favoured Chilli & Coriander Naan.

The serving chap suggested the (half) kilo, however, Marg’s requirements differed from Hector’s, standard portions were required:

One Spicy, one not so Spicy.

Nothing was written down, I heard the Order being relayed to the cooking area.

With the arrival of our food and the photographic ritual underway, five more chaps entered, one recognised me as the Curry Blogger and introduced me to the rest of his company. He reckons that Karahi Palace is second only to Yadgar in Glasgow Curry. The number of Curry-Heute visits to both venues bears this out. I suggested he try Ambala which is turning out magnificent Karahi Gosht presently, and of course the new venue – DumPukht Lahori – along the road from where we were sat.

Karahi Lamb

Karahi Gosht a la Hector, spot the difference. Marg’s portion was topped with Coriander only, this best captures the minimal Masala, in the extreme.

Chef Rashid knows exactly how Hector seeks his Karahi Gosht, Marg would remark that – this is probably the driest Curry I have ever eaten. This Karahi bore little resemblance to those with the Peppery Masalas enjoyed in recent weeks at Ambala and DumPukht Lahori, Karahi Palace have their own unique interpretation and Chef Rashid, Qaiser and Ayaz are all capable of reproducing it.

Hector’s portion not only had the Coriander but Ginger Strips too and an abundance of Green Chillies cut lengthwise. Minimal Masala and a – forest of foliage – here we go.

The Naan would do its job, acting as a vessel on which to support firstly the Masala, then the Meat. The Flavours were so recognisable, an aggressive blend of Spices with Methi mixed in, so distinctive. This Curry could only come from Karahi Palace. There was a hint of something burnt at the base of my karahi which only added a further dimension to the overall Flavours. Just how good was this?

I asked Marg about the Spice Level in her Karahi, she had not uttered her usual – it’s spicy!

Maybe I’m getting used to it?

Aye right.

Marg had Lamb Chops and Ribs in her Karahi, Hector Chops only. The bone count in my Karahi came to three, a lot of Meat. Wonderful Meat, chewing was required yet the Lamb was far from being tough. So much Flavour came from the Meat, far too often one has to wonder what part the Lamb is playing in a Curry.

The different cuts of meat gave added flavour to the meal, an enjoyable experience – was Marg’s verdict on her brave choice of Curry-Heute.

Marg was finished long before me, her Chapatti was devoured, her bone collection assembled on the dinner plates which neither of us were otherwise using. Eat direct from the karahi, it keeps the food warmer. The Naan served whole, was quite a treat. There was a lot of eating here. This Karahi Gosht was truly – as good as it gets.

The Bill

£21.00    I know not how this total came to be.

The Aftermath

Farewells to Rashid, Qaiser and the chaps who by 15.00, were well into their Starters.

Why had they not opened the upstairs dining room this afternoon, or any afternoon? Fifteen diners in the middle of a Saturday afternoon, the perfect time of day to eat Curry.

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Berwick-upon-Tweed – Amran’s Indian Kitchen & Grill – Eat Out to Help Out

Posted on August 25, 2020 by Hector

Day two of three on the east coast, today Storm Francis arrived which made for quite a miserable afternoon for Hector, but Marg enjoyed consecutive coffee shops until it was declared Bier o’clock and The Curfew Micropub came to the rescue. So called summer in the UK, the Mediterranean this is not.

Time was passed amiably until our 20.30 booking at Berwick-upon Tweed’s other Curry House – Amran’s Indian Kitchen & Grill (19-21 Hide Hill, Berwick-upon-Tweed England TD15 1EQ). We arrived punctually but had to wait some thirty minutes to get our table, the place was stowed, so many people taking advantage of the Government Scheme to get us out dining. This gave us time to study the Menu. It looked like the prices at Amran’s are appreciably lower than nearby Magna Tandoori where we were fed last night. The Main Courses here cost less than some Starters at their competitor. Rather than have Starters then Mains, Hector suggested a three Main Course strategy, in this way if either of us was disappointed with our choice, there would be something else.

Moshori Lamb (£6.95) looked ideal for Marg – Cooked with lentils and cream. A sweet flavour with coriander & garlic. Methi Gosht (£6.95), Roshon Kora (£6.95) in Lamb – Lots of garlic, black pepper, fresh herbs in a spiced sauce – looked a good bet plus Special Bhuna Gosht (£7.10) again in Lamb – Lamb seasoned with fresh herbs and spices. Fairly Hot.

We were admitted to the restaurant at 21.00 but did not take our table until 21.06, Marg and Hector both disputed that the table had been properly wiped down after the previous customers. At the time of writing, Marg remains convinced that it hadn’t been. Taking no chances, Marg set to with the gel and cleaned it herself.

When the Menu was brought it became apparent that there were many more Dishes to choose from, some exotic. Only the Moshori Lamb survived from the above choices.

Desi Lamb (£9.95) was just too tempting, it would be served on a Salad with a Nan which otherwise would be £2.50. Special Duck (£11.95) was very nearly Dish #3, but then when will I ever see Sag Duck (£10.95) on a Menu? The Special Duck came with Chef’s – Special Rice (£4.95)

At the time of ordering, the usual question was asked, no Capsicum would appear, this was not a problem. The Sag Duck came unaccompanied, and so a Mushroom Rice (£3.50) was added along with a Tandoori Roti (£2.95) for Marg, expensive Roti.

Two small bottles of Sparkling Water (£2.25) completed the Order.

Were we the only people in the place not drinking bottled Cobra? I do not often comment about – The Facilities – but the toilets at Amran’s were well above average. The place was too busy to take decent photos of our surroundings, however, I did record the progress of preparing the adjacent tables for the next customers. It was 21.35 when our food arrived, quite a delay, but this was no ordinary evening in Berwick-upon-Tweed. Marg reckoned some of the staff looked knackered, actually she said – tired.

The Mushroom Rice was topped with Caramelised Onions, there was easily enough to share. If there was any excess in our Order, it was this. The Button Mushrooms looked too perfect, tinned? The Wholemeal Roti was most certainly substantial. Well fired in parts it looked the business. Marg remarked on the – softness – of the Roti, this did not turn to – crisp – as too many do.

What Naan could follow last night’s – Wonder Naan – served at Magna Tandoori? Served in two bits, always a mark down, this was also an excellent Naan, but last night’s was even lighter and puffier.

Moshori Lamb

Yellow Soup – how else could one describe this? Topped with Fresh Coriander and Syboes, Marg soon unearthed slices of Garlic. Marg described the Meat as having a good quantity. Hector was busy elsewhere by this time, though time was taken to dip some of the Masala, far too sweet for this palate.

Only Marg would order a Curry such as this, it is simply not Hector’s cup of tea:

The colour was off-putting – remarked Marg – but the sauce had a good flavour of garlic and coriander. The lamb was very tender, the dish worked well with the mushroom rice. The Tandoori Roti was soft and allowed me to pick up the lamb in the rich creamy sauce.

Desi Lamb

The pedigree of this Curry was there for all to see, the thickest of Masalas shrouding the Meat, nothing excessive or runny here. The presentation screamed at the customer – don’t even think about Rice with this Dish. The impressive Naan was therefore the correct Bread to accompany.

Tonight, Hector witnessed another of those moments of extreme pleasure. Looking at Marg – expletive deleted – the pleasure that eating this Curry was about to give was relayed across the table. Where did this come from?

This was clearly – Desi Cuisine – the richness of Flavour gave instant gratification. Small, but whole, Green Chillies were mixed through. The Spice Level was taken care of, and the Seasoning, oh yes! Umami, the Meatiness, the Lamb was beautiful, Soft but requiring the correct amount of chewing, night and day compared to the dubious Meat served at Magna last evening.

This is what Curry-Heute is all about, discovery. This Curry could not have happened by chance, this was created by an expert who has found the secret of employing the same Spices and Herbs as every other kitchen, but achieving a standard that is off the scale. Yes, this Desi Lamb was that good.

Two portions of this would have been even better. Marg, on seeing my pleasure, let the Hector gorge on this. How could a Spinach Curry possibly follow this Meisterwerk?

Sag Duck

Hector always hopes for a Masala with Spinach, not a mass of Herbs with next to none. This Curry was very much in the middle of the two extremes. Again, this was as Dry a Curry as one can expect to encounter which suits Hector who eschews – Soup. Whole Green Chillies were again present, these kept Marg at bay. The Seasoning was – sound – the usual bitterness that one experiences with Spinach was not there, again Hector was impressed. I couldn’t taste the Duck, but then realised I hadn’t eaten any. Six pieces only, but each of these was huge requiring to be halved or more, plenty of Meat. As with the Desi, a good texture, so definitely quality Meat at Amran’s.

As I ate both the Duck and the Spinach, so this Dish grew. Hector was well sated at the end.

The Bill

£22.65 after a reduction of £18.15. Same as last night as it happens. Long may this offer continue.

The Aftermath

I had to introduce myself to Mein Host and ask the burning question:

From where did you get that Desi Lamb, I was not expecting that quality on a high street Curry House.

Our Chef is very good, nobody complain (sic) about him – was the reply.

There were further congratulations. On asking where we were from, he told us he knows Bangladeshi people in Glasgow. Strange, to Hector’s knowledge there cannot be many. There had to be a photo, ridiculous as this time necessitates.

A return to Berwick-upon-Tweed could be called for after the days of the virus. To settle into places without booking, to actually see more of the town and sense its history, and of course, to return to Amran’s Indian Kitchen & Grill for more Desi Lamb.

Menu

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Berwick-upon-Tweed – Magna Tandoori – Eat Out to Help Out

Posted on August 24, 2020 by Hector

Curry-Heute should have been blogging today from a Curry House somewhere between Gare du Nord and Passage Brady in – Paris, France – as they like to say in Texas, USA. This was meant to be Marg’s first trip in retiral, note, we no longer have – holidays. Instead we find ourselves having Curry in Berwick-upon-Tweed, a town that has intrigued since we first made a change of driver here on a bus back from London to Edinburgh in the days after the eruption of Eyjafjallajökull. That was ten years ago, Curry-Heute was in its infancy, it has taken a while to get back.

Given the inflated prices of accommodation, everywhere in the UK presently, Eyemouth, back across the Scottish border, proved to have the best deal, we soon found out why. The few places that are open were fully booked, the only Curry House – Indian Brasserie – does not open until Thursday. Too late, Staggs (Musselburgh) on Thursday, maybe now our locus may make sense.

I phoned both Curry Houses in Berwick before committing. 20.30 was the earliest we could have a table in either. Tonight – Magna Tandoori (39 Bridge St., Berwick-Upon-Tweed, England TD15 1ES), tomorrow night – Amran’s Indian Kitchen & Grill.

Arriving punctually at Magna Tandoori, quite a few were waiting to be seated. Somehow, we were last to be allocated a table, which gave the perfect opperchancity to take the classic photo of the Taj Mahal. We were soon placed in the larger room with plenty of space around us. Gel and signing-in done, I noted those who brought the food were the only staff wearing masks. Every venue has its own interpretation of what is required. I suppose, being south of the Border, things may also be different.

The Menus were brought, mine was sticky, and so I missed an entire double page which meant I couldn’t see where Marg’s choice was coming from. It also meant I had fixed my attention on the Karahi Lamb (£9.90) subject to my usual caveat. Marg had found – Special Fusion Dishes – Mouthwatering, zesty, tangy, sweet creamy mild to medium … created by our chef during lockdown. Knowing that Chicken (£10.90) works better with a Creamy Curry than Lamb (£10.90) Marg chose the lesser Meat. The usual Chapati (£1.50) for Marg would accompany. My request for a Chilli (£3.50) & Coriander (£3.50) Naan would be accepted.

There was still the ritual to go through of establishing that the Karahi Lamb would not be a mass of Capsicum and Onion as the Mainstream Restaurants tend to serve. In no way was I expecting tonight’s Karahi to be anything like those I have enjoyed in Glasgow in the last few weeks at DumPukht Lahori and Ambala. Our chap guaranteed there would be no Capsicum, – that’s Jalfrezi – was his means of differentiating. We’re on the same page – was Hector’s response.

Tandoori Lamb Chops (3 pieces) (£8.90) to share was nearly the Starter. Then I spotted Tandoori Horeen (£8.90) – barbecued venison. Having already dismissed the Venison Dishes, all £12.90, this felt like a one off opperchancity to have the best of all Meats that can go in a Curry. But why barbecue Venison then put in in a Masala? Venison is so strong in herb flavours, it surely needs no more? Just get it in the Curry.

A large bottle of Sparkling Water completed the Order. Poppadoms were mentioned and declined. If they wanted us to have them, they could have brought them.

A Monday night in Berwick-Upon-Tweed, and every table occupied. OK, there were fewer tables at this time of – Social Distancing – which was being observed in our room to the full 2m, perhaps less so next door. Is that where the younger diners were placed? Cool if so. Despite the – crowd – I managed another couple of photos of this very fine establishment.

*

Tandoori Horeen

A sizzling platter was placed centre table accompanied by a side plate with a garnish. On seeing that we were sharing, the waiter immediately brought another side plate, complete with the garnish. A bowl of Raita followed.

If one studies the photo, it is difficult to see the Meat through the large chunks of Onion and Capsicum. Five modest strips of Venison were hidden beneath. Three Lamb Chops may have been the better option.

Anyway, no bones here, so we knew what we had. How can Meat be so Dry and require so little mastication? The Venison, such as there was, was quite magnificent. It was very much a case of eke it out by making full use of the other items which filled the plate. The Onions maintained their heat on the platter, good Onions. The Capsicum of course was ignored, but why was it there given the above? Had we been paying full price for this tonight, I might have felt ripped off, this was a time to take the risk and let Chancellor Rishi make his contribution.

As he cleared the table, the waiter asked if we were ready for our main courses. I asked for a break, this was duly acknowledged. Some ten minutes later a different waiter asked if we were ready. This was appreciated, one needs time to digest.

Karahi Lamb

Achtung, ein Zwiebelfest, a – Lamb Dopiaza! All I could see was a mass of Onions, beneath this was the Lamb, somewhere. Had there been Capsicum, this would have been Hector Hell. Actually, this Curry was quite reminiscent of that which Marg has ended up with over the years. A familiar sight then, but apart from the vessel, in what way was this a Karahi?

I finally found ten pieces of Meat, all uniform in size, and reminiscent of the bags of frozen chunks of Meat one finds in freezer stores. Chunks – Marg reminded me I had said to the waiter that I did not want – chunks – of Onion and Capsicum. Here were slices of Onion, and so many of them.

In terms of Flavour, there was not a lot happening here. The Spice Level was decidedly moderate, Seasoning had given way to a slight Sweetness. I knew I could have made a better choice this evening, when in a Mainstream Curry House, order the classics. Still, there were no grounds to complain, Hector was having Curry, and – Every day is a good day to eat Curry. However, there was something else going on that had me in raptures.

Chilli & Coriander Naan

I cannot recall posting a full size photo of a Naan previously. This could well have been the best Naan ever served to this commentator. A sensible size, served whole, not dripping in Garlic, and sliced Green Chillies with Fresh Coriander cooked on top of the lightest, puffiest of Breads. Burnt blisters and big bubbles, beautiful soft – doughy – bits around the edges, thinner in parts. In response to the first waiter to ask if we were enjoying our meal:

That could be one of the best Naans I’ve ever had, you should promote your Chef and pay him double.

Maybe not a good idea – was the studied response.

Chapatti done, it was time for Marg to sample this Wonder Bread. Marg noticed a Sweetness after her Chapatti – well Sugar is part of the recipe – was Hector’s knowing reply.

This was quite a spot after Marg’s Curry.

Special Fusion Dishes – Chicken

The Masala had interesting flecks, evidently much more than just the Soupy Masala anticipated. Marg had stuck to her normal Chapatti, Rice may well have been the better option. I took a dip with my Naan, there was the Creaminess and the Sweetness was not overpowering, there was indeed a tang to this. Not Spicy enough for a Hector, perfect for Marg. For this Curry, it really had to be Chicken. This – Special Fusion Dish – had distinctly more Flavour than the Karahi Lamb.

An enjoyable, sweet tasting sauce with a zesty kick, which went well with chicken and a soft chapatti, a very enjoyable meal – concluded Marg.

The Bill

£43.10 Less the £20.00 discount for Eat Out to Help Out.

The Aftermath

The Head Waiter dealt with matters financial, an opperchancity to present the Calling Card and show him my last Lamb Karahi.

That is not Desi – said the chap presumably referring to his own offering. He admitted that his customers would not cope if he added all of the extra Chillies required to recreate what I was showing him. Had I asked, he could have done more. Why not write this on the Menu? But then tonight I would probably have missed it.

Next time I would have Beef from the Bombay Dishes, and hope that the Bread Chef has not been head-hunted.

The Menu

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Glasgow – DumPukht Lahori – Hector Bounces Back

Posted on August 21, 2020 by Hector

A Friday afternoon, until recently, Marg would have been busy organising hockey teams for Saturday fixtures, not gorging on Curry. Such are the joys of retirement, however, COVID-19 has put the kibosh on our plans for this week, instead of a restaurant review from the south of France we find ourselves on Glasgow’s South Side. Having enjoyed the amazing delights of Ambala in the last couple of weeks, it was time to – bounce back – to DumPukht Lahori (39-41 Paisley Rd. West, Glasgow G51 1LG). Here one finds the same quality of fayre and at a very attractive price.

It was 14.25 when we entered DumPukht, Aqeel, Mein Host and Chef, was happy to see us. His assistant also greeted us. The place was empty until a few minutes later when three chaps came in and took a table. Takeaway customers were also a feature during our visit, it looks as though DumPukht Lahori is becoming quite established.

Today something different, it was time to try the Lamb Peshwari Karahi 1kg (£20.00), to date the – Lahori – version only has appeared on Curry-Heute.  Salt & Pepper are what distinguishes this interpretation from the Garam Masala in the Lahori Karahi.   Two visits back I had a – Roti – which was closer to – Pitta – with Marg yet to experience this, I showed a photo on the – Oppo – and asked. The assistant fetched Aqeel who studied the photo to identify the Bread.

We settled down and waited for the feast to be created. At 14.55 warm plates were brought to the table, followed moments later by the food. Hector was having Curry at 15.00, the optimum time.

The Bread

Lightly fired and with Sesame Seeds on top, the Bread was warm, soft and so fresh, but not what I had been given two weeks ago. Aqeel would confirm this to be Rogni Naan (£1.50). At the time of writing, I discover I showed Aqeel the wrong photo. Perhaps, what we were given previously will never be repeated. Still, today’s was more than acceptable.

Lamb Peshwari Karahi

It would be hard to distinguish this from its – Lahori – counterpart, the same enticing presentation had the Curry Hound salivating. This creation was possibly slightly paler.

Fresh Coriander topped the Meat and Masala spread across the flat karahi. There was a mixture of Meat on-the-bone and boneless. Ribs and Sucky Bones were present. The Masala had the appearance of – something special – which Aqeel has turned out consistently throughout the summer.

Marg took her first share, I followed suit, we knew there would be no problem finishing this. As we returned to the karahi for more, so it became apparent that Marg was cherry picking her Lamb, going for the smaller, boneless pieces. This suited me, four Sucky Bones came my way, a first.

Marg commented on the – Peppery – Flavour which indeed was to the fore. We had been told that the Peshwari version was – less Spicy – which definitely suited Marg. This Karahi was well within her tolerance level proving that a Curry does not have to blow one’s head off to be outstanding. This was all about the melange of Flavours, such a joy, so easy on the palate and nothing surprising, unlike the Lamb Kadhai at Green Gates Cafe earlier in the week.

The Seasoning was right up there, stretching the limit, Salt & Pepper indeed. Getting this right is crucial as is cooking the Meat to the point of being Tender-Soft and avoiding – pulp. The Oil content was impressive by its absence, very little residue. The volume proved to be ideal, with bones present, two can easily manage the kilo without the feeling of having over-indulged. Also, one is not going to leave wishing the portion had been more.

Aqeel came out to take his bow, glad to see his customers enjoying his creation. Meanwhile, at a nearby table, the three chaps were tucking into the same. The word will spread, the Karahi Gosht at DumPukht Lahori is definitely one of the finest eating experiences in the city.

The Bill

£23.00    Cash only

The Aftermath

Aqeel introduced me to my fellow diners as a legendary eater of Curry around the UK. One of the chaps is a big name in Asian marketing/media, an opperchancity for the Calling Card to be presented.

At the counter, I took my customary photos of the prepared Dishes. Aqeel is awaiting delivery of a new fridge, he can then extend his display, and this will include – Fish.

A Fish Curry cooked by Aqeel, this is most certainly something to look forward to.

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