Hector’s Big Birthday Tour is reaching its conclusion, tonight, the last of The Final Four Nights in Seattle WA. Had it not been a Monday, the last Curry-Heute in Seattle WA would have been commemorated at the consistently wonderful Chili’s South Indian Cuisine up in the University District. We did so yesterday. Instead, Hector, Dr. Stan and Prof G find themselves once more in Capitol Hill.
Whilst outstanding South Indian Cuisine is always to be celebrated, those of us brought up in the West of Scotland are more used to Punjabi Fayre. Having searched our zone of familiarity in Seattle WA, Ammi’s Pakwan Indian Food Restaurant (213 Broadway E, Seattle WA 98102 USA) stood out. The photo on Google Maps of the Lamb Bhuna caught both Dr. Stan’s and Hector’s eye.
1 Line was taken down from University District, had we emerged from the correct exit at Capitol Hill, Ammi’s should have been diagonally across the street on Broadway East. Alas, we had to walk back up, at least on the correct side of the street.
Next block – I declared to Prof G.
We walked past an Indian Restaurant, where was Ammi’s? Doubling back, the address was rechecked. Right place, wrong restaurant, this was Mirch Masala. It was 12.45, we were here, we were hungry, it was either a blind Curry or American Fayre.
Bar a single chap sat at the window, Mirch Masala was empty. We were able to choose our table, a booth along the left wall. First things first:
what happened to Ammi’s?
a merger – we were told.
The menu had most of the usual Mainstream suspects. A straightforward layout, all Dishes available in Vegetables, Paneer, Tofu, Chicken, Lamb, Fish, Lamb Prawns. All Lamb (€20.99) charged at the same as Fish and Prawns, you don’t see that back in Blighty.
Karahi had to be dismissed, the dreaded capsicum. House Curry Specialty – would be the backup, however, Goat Curry (£23.99) served on-the-bone had to be Hector’s choice, unless there was something else to be had.
I asked the waiter – does the term Desi mean anything to you?
Cue a look of puzzlement.
Apna?
The Hector was not speaking a foreign language, this is the language of Curry.
The waiter then responded with a list of Dishes that could not possibly be Desi/Apna, a case of misdirection.
Prof G asked me how it was possible that he did not understand basic Curry terminology.
Because he’s not from the Indian subcontinent, probably from the Middle East or thereabouts.
I didn’t even ask about the Shahi Korma, Goat Curry it would be, at Spice Level 4.
Dr Stan, wary about what might be received: Palak Masala Lamb.
Would this be Spinach with Masala, or the much preferred Masala with Spinach? Would it be unnecessarily creamy, as is often the case in Continental Europe? Prof G followed Dr. Stan’s lead, Spice Level 3.
All Curry at Mirch Masala is served with Basmati, no need for Bread.
Mirch Masala is broad at the entrance, the large bar is prominent. Always be aware of Curry Houses which appear to be promoting drinks as much as the Curry. What lay behind me shall remain unknown.
The wait was appropriate. There was no interaction with the staff, nobody curious as to the presence of three foreign guests at their establishment, especially one photographing the entire menu.
Three brimming handi of Basmati were presented. Once arranged on the dinner plate, more Rice than a Hector would manage.
Palak Masala – Lamb
The big question was answered: this Saag Gosht was Palak with Masala. At least it did not appear to be – creamy. For Chefs, this is the easier method of preparation: simply add the chosen Meat to a mass of pre-cooked Herbs. Our preferred style is always so much more superior, and packs a greater variety of Flavours. Two sets of comments:
Dr. Stan: Palak Masala with Lamb tasted of spinach first and foremost with the spices providing heat and subtle flavour. The meat was tender.
Prof G: Spice level just right, too much sauce to lamb ratio, lamb not chewy but sauce uninteresting.
Goat Curry
The threat of a Coriander garnish was the only Herb seen in this Curry. A blended Masala, suitably viscous, but the big give away: one cannot cook Meat on-the-bone in a Masala then blend it. Before me lay the perfect example of why the Hector frequents the Curry Cafes in Glasgow’s (Scotland) Southside, the equivalent in Manchester (England), and of course Bradford (England).
Whole Spices? One fleck of either Cinnamon Bark or Star Anise would be uncovered. There was nothing Desi/Apna about this Curry.
Mainstream Restaurant Curry is what it is, it just happens too often to be in the second division.
Eight pieces of Goat, mostly on-the-bone, a couple were huge, so perhaps a more favorable Meat to Masala ratio than mentioned above. Tender Meat, but giving nothing back in terms of Spice or depth of Flavour. How could it, the Meat and Masala were undoubtedly strangers until the point of serving.
I hadn’t got very far when Prof G asked me the crucial question.
The Hector was struggling from the off. There was a hint of what I recognise as – Cabbage – but have described as – soapy – in previous reviews, and this was the fourth time in the USA.
The Flavour is just short of being horrible – was my reply.
When the waiter came over to ask the customary question, the Hector stayed shtumm. The time for revelation, discussion, would come soon enough.
The food was not hot enough in terms of temperature. If it is not presented bubbling hot, then one is going to be faced with cold food at the end.
The Seasoning was decidedly low – Karrah – this was not. The lack of Salt would restrict the release of Flavours from whatever this Curry was based upon. What chance did this Curry have of providing any depth of Flavour?
The Spice Level was adequate, if this was Level 4, I can only imagine what Level 3 was like. Apart from presumed inclusion of Chilli Powder, there was nothing else identifiable here to provide heat, no fresh Green Chilies, Bullet or otherwise.
Rapidly cooling food, with still the background sense of – cabbage.
Having eaten enough to consider this to be a meal, why bother with the rest?
The leftover Rice was commensurate with a European Curry, that I abandoned the Masala says it all. This was the second worst Curry I have had this year, unfortunately, both within a period of six days.
It was time for the Hector to answer the waiter’s question.
Very poor – as the Calling Card was presented.
I shall spend three hours writing exactly how your Curry needs to be improved.
Both barrels were about to be delivered.
The inclusion of Cabbage was denied. I have searched long to establish what – Indian – Chefs are doing in the USA to create this level of horribleness. Over-cooking the Herbs is a possibility, ground Spices that are not fresh, another consideration. I have been in touch with people in the trade back in Glasgow, no explanation, but then, they wouldn’t know how to produce a Curry that borders on the inedible?
The lack of any coherent level of Spice in terms of heat and Flavour was outlined.
We buy our spices from India – was the reply.
I hear this line too often. This means they could easily come from a packet.
Maybe they are off by the time they arrive? – I proferred.
What else can I do for you?
Give us the bill and we’ll leave.
The Bill
$58.00 (£43.10) for Dr. Stan and Hector, and it appears we tipped, regardless. The waiter can only serve what comes from the kitchen.
The Aftermath
Experiences such as today’s are all part of expanding the breadth of coverage in Curry-Heute. Our visit to Mirch Masala is proof that other places can be so much better.
A question to the owners: why are you still featuring photos and reviews from six years ago in Google Maps when these are from another business, in a different epoch?
Mirch Masala – Indian Food At Its Tastiest – just a pity the Flavours were wrong, and nobody appears to be able to explain why.
2026 Menu
Seattle WA
Anila, Mein Host, had warned us on 
What is the difference between goat and lamb – asked one customer at the adjacent table. Anila brought me into the conversation. I could have drawn a picture, however:
Anyway, the Hector was here for the Fish, Tilapia, to be precise. On 
The Mexican waiter, 
Boneless Lamb served in a not too Soupy Masala. As with the 
I saw it on 
The three Dry Red Chillies were duly set aside. They help provide the distinctive Flavour, they need not be consumed. Coriander leaves and stems, the latter would add a distinctive grittiness to the Texture, both giving Flavour. And not the dreaded soapy-cabbage that keeps appearing in US Curry. The separating Oil, the Hector felt so much like at home.
Desi Curry: whole Black Peppercorns, Green Cardamom, four whole Cloves, the Meat versions of this creation did not feature these to this extent. This was Curry Heaven.
The glorious Parotta were used to scoop up the Minimal, gritty Masala. The Masala infused Rice added another dimension. Let’s celebrate the Parotta once again. So few venues across the planet serve this special version of Paratha. White, soft, stretchy, layered, buttery, a joy to dip in any Masala.
On the day of 
Today in 
In the minutes following, there was a steady stream of customers, such that the poor chap, manning the place alone, had to advise of a forty minute wait for food to be served. We timed 
Three patties sat atop a small bed of Rice, they were covered in a Modest Salad comprised of Onion and Coriander, with a small Dip on the side. Modest, small.
Dr. Stan offered no official comment, but enjoyed his lunch. 
The Bill
Hector’s Big Birthday Trip
Who is that? – I asked Prof G, the most rhetorical of questions.
Chili’s 
Today our table was mid-room. The waitress, now used to seeing us, brought the ice-cold tap water, not that
A Chettinad with a thick, viscous Masala, only in two 
Unlike last Friday
Normally, when Bread is to hand, the Hector starts with a dip, not today. The Meat was so inviting, the Tenderest Goat ever encountered. Quality Meat, and so much of it. The ratio of Meat to Masala was such that careful planning would be required, else a pile of leftover Rice might result.
Spice Level 4, a kick but in no way stressful. 
If the Masala in the Goat Chettinad was viscous, then this was even more-so. 
On Sunday, the Hector will have much more to say on this mysterious presentation. Mysterious? What is the connection between 
For the moment, we have Dr. Stan’s comment:
Day #3 of the 
Fortunately, The Good Doctor spotted 
I took a seat at a long table. Prof G had taken advantage of the $10.00 Lunch Special with Chicken Korma and Chana Masala as the principal components. Dr. Stan had a full Curry and drink, Lamb Saag ($14.56), of course. 
Plastic cutlery, yay, not wood. Eating with wood, yeuch. 
Gravy – was the first recognisable flavour. Low in Spice and Seasoning, there was just enough here to call it – Curry. The Coriander gave off its flavour. 
The Lamb was super-soft. With such a mild Masala, it had little chance of giving anything more back. As I ate on, so I accepted my lot. If one became a 
regular here, I’m sure extra Chillies, extra everything, could be commanded. Crucially, there was nothing here not to like.
The Rice appeared to be the largest component here, less Curry overall. Spot the Samosa, there was a bit of Chapatti as part of the deal also. Prof G’s verdict:
The worry is that one gets the creamy version that prevails across Continental Europe. Well, I wasn’t worried, Dr. Stan had to accept his fate. Actually, it didn’t look too bad. 
The middle four days of 
With no breakfast as part of our hotel deal, Dr. Stan was once again happy to accompany. Entering the pukka establishment at 12.00, only two diners were present, completing their meal in this decidedly spacious venue. 
Prominently displayed on a somewhat crude hand written poster was 
Dr. Stan has generally done well by having Buffet in US Curry Houses. Lunch Meal ($16.99) provided three choices from the six prepared Dishes on display: Paneer Masala, Goat Curry on-the-bone, Butter Chicken, 
Not as much Curry as one would secure in Manchester at say, 
Meanwhile, Dr. Stan tackled his two pieces of Vegetable Pakora before addressing his choices of: Goat Curry, Lamb Curry and Eggplant Curry. With a piece of Poppadom, a half Naan plus Rice to accompany, again, the ratio of Curry to Sundries seemed out of balance. Then there was the solitary Gulab Jamun to wash it all down. Additionally, the waitress drew Dr. Stan’s attention to the Dips that were included in his package deal.
There was little doubt that Dr. Stan was enjoying his meal. The Eggplant Curry was immediately remarked upon the best of the three. A taste of – closer to home – one might conclude. 
Whilst The Good Doctor was taking care of his Thali, the Hector had been up at the counter negotiating. The waitress spoke English, the mature lady less so. I established the two types of Korma that exist and asked if their Goat Korma was in the – Punjabi, Desi-style – or in the Mainstream – Creamy-Coconut.
Having surprised myself at the quantity of food eaten in the last two visits to
The portion of Basmati would probably have done. There was no mention that Rice was inclusive. Cumin Seeds in the Rice impressed. The Naan, served in quarters, was risen, slightly blistered, but not puffy. Too thick I concluded. 
There was but the slightest whiff of Coconut as the karahi was placed on the table. One could see a degree of Creaminess in the Masala, but this most certainly was not the feared version of Korma. 
The first dip of Naan into the retained Masala, – wtf?
Not since 
The palate had to adjust to the unwelcome combination of Spices and whatever. I ordered it, I’ll have to eat it, it’s my dinner.
Some Spices.
Day #4 of 
We arrived this Sunday lunchtime at 13.00. Unlike 
Today for Hector – Kerala Goat (Bone-in) ($22.99). As with all Curry at 
Today, I took better care with the management at the start. The Rice was spread across the 
I noted later that they are on sale from the fridge-freezer. Are those served in house from the same source? If so, how does one reheat them to this level of excellence, Hector’s feeble efforts at Bread making/reheating are described in 
I counted eight pieces of Goat as I carefully arranged the Meat on top of the Rice. Even allowing for the Bone content, enough eating here. With Goat, one does not appear to get Sucky Bones as one does with Lamb. Not that the Hector is currently missing Lamb.
After 
The same Masala, presentation, with a Spice Level a tad lower than the above Curry, and of course, boneless Lamb instead of Goat. Apart from that, a similar experience. Whilst the Hector decanted all of the Goat to leave enough Masala for his dipping frenzy, Dr. Stan left Lamb and Masala for phase #2 of his meal.
Although we said next to nothing whilst we ate, our pleasure was communicated. We have had numerous Curry experiences together, we both recognise top quality when set before us. 
There was the matter of payment. Given the ongoing mutual appreciation and promotion of 
Seattle WA
On Hector’s extensive travels, return visits are rare, 
It is two years to the day since
The window table was allocated, full view of the empty restaurant although more would come. A Friday lunchtime, why were the students at the nearby university not queueing to get in? As far back as 1974, Neil and Hector were known to wear suits to classes such that 
could be enjoyed at Akbar (Glasgow, 
Lots of catching up, then time to order food. Chettinadu 
For Hector, a Spice Level of – 4 – on a scale of – 1 to 5 – was agreed. For Dr. Stan, four was deemed too much, three too little, – 3.5 – was the compromise. Why is this not a universal discussion?
Enough Rice, and in the true spirit of European Curry Houses, Anila would offer more. The pair of Parotta looked simply wonderful. Light in colour, layered, flaky, buttery not greasy, – The King of Bread – has ben applied oft in these pages. These Parotta were wonderful. Two? Usually the Hector has to eke out one, and there was Rice.
Fish, Tilapia clearly stated, sat in a Shorva accompanied by pieces of Potato. The humble Tuber often completes a Curry. The Fish had retained its integrity during cooking but flaked easily with the fork.
The Red Chillies sat at the edge of the plate. Menacing, to those who appreciate their presence, best not consumed, but the sign of an efficacious Chettinad. From these, the guaranteed smokiness is obtained, and a – kick. I know, I have eaten them. Better set aside, as The Good Doctor instinctively displayed.
Excellent Curry which was just right for me. Well spiced, with an excellent flavour, tender lamb. The Parotta were delicious, especially when had fresh and hot.
It could have been a fantastic day, however, one highlight was a given, the visit to
On noting the water jug on the counter was empty, Amjad’s assistant took it away to refill. The glasses were also washed, and all brought to the table. 
Ten pieces of well-fired Pakora served in a polystyrene tray. Pakora doesn’t merit a plate then, else whoever reheated it was not aware it was staying in house. Marg did not add the accompanying Red Dip, the fear of it being too Spicy. With her back to the counter, Marg could not see the multiple pots of Raita she could have asked for. Marg ate eight pieces before having a break.
What are these seeds?
The Naan blew me away. Whole, risen, puffy – are three of the parameters established in 
Three Sucky Bones stood out in the mass of Meat. Well into double figures, lots to eat here. The Masala may be thinner than is served in some Curry Houses, fear not, it packs so much Flavour, the Texture can be excused. Indeed, if that is a necessary consideration.
Hector does not rush to visit Nepalese restaurants, too many disappointments. The last encounter at 
Lord Clive and Lady Maggie of 
A waitress brought the menu, this proved to be the Lunch Menu (below), no Goat Curry. My fellow diners were happy to select two courses 
A welcome drink was presented, a simple touch, gets everyone onside. I had to ask – sweet pea flower – we were informed by the chap I took to be Mein Host. The staff were proving to be a delight. 
Befitting a Birthday dinner, the presentation was a far cry from Hector’s favourite Glasgow-Southside Curry Cafes. Four Haggis balls sat on a platter with a complex garnish – Arran Mustard, Whiskey Mayonnaise (not Scotch then) and a side of Peppercorn Sauce. Marg offered me one, but with only four, I felt there was little to spare. Anyway, Haggis tastes like – Haggis, a Dish not served often enough at home. Marg:
When I see a bowl as empty as this, I wonder what might have been. Would a la carte have commanded more? Still, there was enough here to keep Clive amused for some time. Clive:
Yes, Maggie is just back from Japan. A small portion of Chicken in Batter, not dissimilar to Pakora one might argue.
The table cleared, there was but a short wait for the main courses. 
I shall always prefer Curry and Rice to be served separately. A half plate of each, a manageable amount of Rice, but a slightly disappointing volume of Curry. Rice & Bread, the two small pieces of peely-wally Naan should suffice. The Poppadoms were sent across the table to Clive who felt he required a shovel for his meal. 
Dark, and decidedly Thick for a Nepalese Masala, this Curry looked superior to what was feared. The first dip of Naan into the Masala took me by surprise. A South Indian, Peppery, slightly Smoky, Flavour came across. This I simply had not considered as a possibility at the point of ordering. On mixing the Masala with the Rice, I found the Basmati to be firm, a couple more minutes of cooking required here. Plain Basmati, so what happened to the wonderfully described – Pilaf – the menu had promised? 
Having mixed in the Coriander Leaves and the Ginger Strips, these came into play late on in the eating. Curry Leaves were set aside.
Very similar in appearance to the Goat Curry, slices of Garlic mixed through the Masala was the clear difference. The same accompaniments, and again, where was the – Pilaf? Having sampled a Soupçon of the Masala, this did taste markedly different to the Goat Curry, definitely Sweeter. Marg:
The Himalayan Lamb arrived with rice, a small naan & poppadom. The lamb was very tender and the sauce was full of flavour with a slight sweet taste. The rice only had a few raisins, but I was expecting bay leaves, cloves, cardamom, almond, cashew, saffron. Overall, a very pleasant dish.
I still don’t know what the following two Dishes are doing in 
Pan-fried Chicken served in a sauce with Onions, Tomatoes and 
As with the previous creation, the sort of thing the Hector could knock out in ten minutes. Chicken and Rice, preparing a Curry takes much more time and skill. Maggie: Presentation was thoughtful, good portion size. Chicken was moist.
Moments later, Chef Rabi came from the kitchen, after ten minutes talking – Curry, there was the mandatory photo.
Chef is a farmer – was Maggie’s observation. 
