Seattle WA, the Bier Capital of Planet Earth, on this, Hector and Dr. Stan are in agreement, hence the return. However, for Hector, there is another big attraction – Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), the most visited, and hence reviewed, Curry House in the world of Curry-Heute, outside of Europe that is.
On Hector’s extensive travels, return visits are rare, Chili’s has been ever-present in Hector’s Recommended Curry Houses since 2018, the first visit to Seattle WA. Back then, it was realised immediately that Chili’s South Indian Cuisine is something special.
It is two years to the day since Hector brought Marg to Chili’s for her first of two visits, although it was in the latter when she met Anila, Mein Host. With reviews from Curry-Heute studied, and posted in the window at Chili’s, it was no surprise on that day when Anila immediately recognised Marg. Today, it was time for Dr. Stan’s second visit.
Entering Chili’s South Indian Cuisine just before 13.00, Anila was there, front of house to greet. She did the double take, after all, the Hector’s visits are somewhat sporadic. Her warm welcome became super-charged on recognising yours truly. May – June, she knew we were coming, but had not marked the day.
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 the Businessman’s Lunch (£0.60) 
could be enjoyed at Akbar (Glasgow, Scotland). No need to dress up for Chili’s South Indian Cuisine, nor for the Businessman’s Lunch, as it transpired.
It felt strange sitting at a table and seeing one’s own words on display in the window. Who would have thought that Hector’s innate appreciation of Indian Cuisine would have led to this?
Lots of catching up, then time to order food. Chettinadu Goat (Bone in) Curry ($22.99) has been the go-to on previous visits. Today, Fish Curry was foremost in Hector’s mind, a thought amplified by a nibble of Smoked Salmon earlier at Pike Place Market. Fish Mappas (20.99) looked to be just the job, Fish Molee Curry ($23.99) having been enjoyed on a previous visit. For Dr. Stan, Chettinadu Lamb ($22.99). The latter was listed as – Very Spicy, however, this is negotiable.
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?
Each Curry comes with Basmati and a choice of two Paratha/Chapatti. At Chili’s South Indian Cuisine, no ordinary Paratha is served, behold the wonderful Malabar Parotta. With a nod to what these sell at in Glasgow (Scotland), Rice and inclusive Parotta make a Curry at Chili’s excellent value. And Fish Curry is not charged at a premium as is the case across the UK.
Two bottles of Sparkling Water ($2.50) completed the Order. The waitress then came and filled our glasses with iced Tap Water. We now had Water to accompany our Water.
The order was relayed, the conversation continued. The layout at Chili’s has changed. Tables have been sacrificed to enable the purvey of Curry ingredients. Chili’s Deli & Mart is no more. A fire in an adjacent store led to its demise. Customers still need their supplies, and so, the shop within the restaurant. People did come in to stock up during our visit.
Fish Mappas
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.
The Curry, served in its own plate would have to be suitably arranged. Everything being served on one plate means careful decanting. Next time even more care will be applied.
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 first dip of the magnificent Bread in the Shorva was both a – Wow! – moment and a – cough. Level 4, do not ask for 5!
The South Indian smokiness was sensed immediately. Coconut Milk may be a key ingredient in the creation of this Masala, in no way is this Curry sweet. The Seasoning was certainly a la Hector, once again, this was going to be a Curry to savour.
Slow eating, take one’s time. The Tilapia tasted – Fishy! So often, a feature lacking in a Fish Curry. When one finds a Fish Curry as good as this, the perseverance pays off.
Dipping Bread into the Shorva, Shorva soaked Rice, the Tilapia, much fun was being had. Then there was the Aloo. The Potato had fully absorbed the Spice. Biting into the first piece created an explosion of Spice on the palate. Fish and Potato, later in the day, Curry Bill would ask why there was Potato in my Curry. This – Interesting Vegetable – should surely always feature.
The Parotta, the Rice, on any other day, the Hector would have to abandon half of the Bread to facilitate the completion of the actual Curry. After all I consumed yesterday, as is outlined in Bier-Traveller, the sister Blog to Curry-Heute, I do not know where the appetite came from.
At home, I could not eat two Parotta and Rice – I advised Anila.
Somehow, every morsel, every grain of Rice, was consumed with ease. The joy of a Fish Curry? With Lamb/Goat, I would most certainly have struggled.
Chettinadu Lamb
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.
The dark, rich, Thick Masala exploded the myth that Chettinad has to be Soupy. Only in two, München (Deutschland) Curry Houses, has the Hector found anything comparable. And as Anila mentioned oft today, the Hector has travelled.
It could well have been eight years, his previous visit to Chili’s, when Dr. Stan last had Parotta. His appreciation was audible as he ate. Lots of his customary – Mmmms. He too cleared his plate, and was loquacious thereafter:
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.
*
*
He managed the spice – observed Anila when she returned to the table.
He was only pretending.
There was now the matter of payment, and as with my previous visit to Chili’s and Marg’s first encounter, I suspected what might happen.
The Bill
It’s on me.
The Aftermath
The waitress cleared the table, I recognised her from last time, the 2024 staff photo confirmed this. This photo was on the dedicated, summary page for Chili’s South Indian Cuisine. Anila had printed and posted my reviews, but had not found this page.
Sorted, and now for the update, Fish Mappas makes its inaugural appearance.
Two more visits to Chili’s are planned on Hector’s Big Birthday Tour. Until Sunday. Thereafter, Prof. G will take little persuasion to join us.
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. 
Everyone, except Dr. John, knows that 
As Howard was finishing his epic speech, the
And – hot & fresh – it remained. The number of people who complemented these features confirmed that this was related not just an act of politeness. As for the Chapli, their moniker was 
Throughout all this, the Hector, ably assisted by Obadiah Poundage, ensured that the next box of Pizza was readied as the one above was emptied. 
There was cake, courtesy of Wendy, and a cushion, created by her daughter Margery. 
The Man From Bradford is in Ayr. Residing here for a few days is better value than a hotel in Glasgow, he insists. 
This meant that Marg, Hector and Dr. Stan could once again visit 
Having sampled the Chef’s Authentic Dishes on 
With my back to the kitchen, I could not observe the activity through the large window which divides the room. Instead, I wondered who the solo chap was at the farthest away table, and what was he having? 
Whilst the Plain Naan was served whole, had risen and was decidedly puffy, the Coriander Naan had everything: the perfect teardrop, pointy tip, and a mass of foliage. I had suggested to Dr. Stan that we could share a Naan, this offer was eventually withdrawn. Marg had a strip, the Hector managed the rest. Eating almost a whole Naan? A combination of starving oneself all day and the Bread being a manageable size. That Marg came in search of more Bread was due to having finished her Roti. Again served whole, round and well-fired, not the smallest Roti ever seen. And Marg had breakfast already.
The large piece of 
A small karahi, footery, but still it was deemed there was little point decanting to the plate. The Meat count of six decent sized pieces may not be accurate. Achari is all about the Pickle, and this Curry had the required distinctive Flavour. Well Seasoned, with an above average Spice Level, in terms of Flavour, there was nothing here not to like. However, the offending piece of 
The Lamb gone, the proportion of Onion to Masala was unfavourable. In 
The Curry-Heute Campaign
I chose Vegetable Patiya for the first time. Very red in colour and could see cauliflower, peas, carrots & potatoes in the sauce. Very sweet in flavour and although I enjoyed the vegetables I found it thin and not very filling. Finished my Tandoori Roti and ended up having some of the Coriander Naan and the plain naan on the table.
This is the third review of Rara Gosht in these pages, fourth technically. A Thick Masala in appearance due to the Keema, little attention was paid as to what the protruding green bits may have been. Ricky was first to comment.
The Bill
Hector has a 
The shutters were still down as Marg drove past Yadgar just before 14.00, in search of a parking place. Chef too was arriving and greeted us accordingly. Shafiq informed us that he had been here since 13.00. 
The ready-cooked food on display had surely something for everyone. 
Marg, afraid of filling herself up to soon, received four of the ten pieces of Pakora. 
No sooner had I started than I had to stop. The curse of over enthusiasm. The Fish Pakora could have been hotter on its arrival, my enforced hiatus did not help matters.
Beneath the Ginger Strips and Coriander, the Cauliflower seemed to be on one side of the plate, the Potatoes on the other. New Potatoes was the conclusion, small, skins on. Usually, I celebrate the extent to which the Potatoes have absorbed the Flavours of all that surrounds, today, a different revelation. I started with the Cauliflower.
Gosh! Wow! The full – 
Chicken Mince, Potato and Peas, topped with Coriander and Ginger Strips, note the absence of peripheral Oil, actually, unnecessary liquid of any sort. This was the very definition of a – Dry Curry. I watched Marg isolate the sliced Green Chillies, no chances being taken. 
Arrived at the opening time of 2pm and chose our table. The Chicken Keema Aloo Mutter looked very appetising and we were served a fresh salad as a starter.
One may think the end of the meal was approaching, this, however, is
Caramelised Carrot in Rice Pudding plus home-made Yoghurt, it was suggested that we combine them. A mixture of – sweet & sour. This suited the Hector palate, Marg stuck to the – sweet.
This evening, Howard and Hector went to see Alabama Shoegaze band – Sister Ray Davies – at Glasgow’s Classic Grand, a venue more infamous for the movies shown there back in the day. Of course there was 
Last year, on 
Mariusz Dud
With essentially the same addess, I had assumed that 
Three ladies were the only other customers during my visit. They departed permitting a better range of photos of the interior. An informal setting has been retained. Even with the 
After last weeks Soupy Chettinad at nearby 
The young waitress took the Order, no sign of Sijin, Mein Host, whom I have now not seen for many a year. 
Flaky layered flatbread made from Indian white flour – was the description given on a previous 
One whole Green Chilli, just in case, and a mass of possibly the Thickest Masala served in this city. Don’t let the Coconut Topping be off-putting, this is no Kiddies Korma. Curry Leaves protruded from the Masala, whole Black Peppercorns would reveal themselves. 
The replacement Parotta was decidedly softer, but still not the correct Flour, and this one was far too greasy. Buttery is expected, this was beyond that, comparable to my own feeble efforts in making Parotta from scratch.
The Aftermath
The lack of footfall in Union Street could finish them. W
On the next block south of Union Street lies the Classic Grand. Only eight in the queue at 18.45 for the 19.00 door opening. So few queuing, but who ever wanted to be seen queueing outside the Classic Grand?
Hector took a spot at the front, Howard was on his way. As for Chapterhouse, I have listened to some of their material, not as – Spacy – as Sister Ray Davies. 
A five piece, so three guitars plus bass. Howard had advised that Chapterhouse would play all of 
As the number of Afghan restaurants in Glasgow grows,
Khyber Sheenwari (61 Bridge Street Glasgow G5 9JB) opened towards the end of 2025, in the premises previously occupied by 
Being a Monday, Marg was accompanying once more, Keema Aloo (£7.99) surely had her name on it. Alas, whilst the Hector recorded the menu, Marg declared it to be a Salad Day: Greek Salad (£4.99) plus Lamb Samosa (£3.99) – 4pcs.
Ta
The waitress brought a Salad and two Dips. Marg asked if this was her Greek Salad. With no Feta, clearly not, this was the inclusive accompaniment, for the Samosa, one assumes. 
When the Greek Salad arrived, the presence of Lime wedges puzzled. Somehow, the greenery in the complimentary Salad ended up being mixed in with the Greek. Marg cannot have too much Salad.
Four, as promised, tiny. Great for sharing I suppose, not going to spoil the appetite here. The shot of the interior did not reveal much Meat, however, Marg was satisfied:
Indeed, we had amassed quite a feast on the table. And as Monday lunch is always on me, the prices were making the Hector feel good.
The Plain Naan was served whole. Despite the central perforations, the Bread had suitably risen, particularly towards the perimeter. A bit peely-wally in appearance there was the beginning of burnt blisters. The darker hue brought Wholemeal Flour to mind, fortunately if present, not intrusive. A decent Naan, I managed about half.
The size of the bone had me gobsmacked. At this price I expected the small Lamb Shank one sees in Farmfoods, this was the real deal. 
The Spice Level would never grow above moderate, except when the Bullet Chillies were introduced. The Seasoning had me won, Earthy Flavours as opposed to the Cinnamon dominant versions I have come to expect, I could have just stayed here with – ma broth. 
A wander to the rear of the premises revealed 
At 14.30, the 
I took my usual spot, the largest of the three tables in this essentially, – Takeaway – venue. A chap came in soon after and ordered Chips & Cheese. He sat at the small table nearest the counter. No interaction, the Hector was watching extra time being played at Hampden. Not a favourable result as it happens. Falkirk will now not be holding back on the final league match of the season against The Famous. 
Biryani – advertised on the wall, but not in the menu, had been a consideration before the Fish Curry was spotted. It remains to be established just how much more Flavoursome the Biryani could be here. The Mushroom Rice, always impresses. 
I have not seen this Masala at
Tangy, the Masala almost took me to Europe, approaching Sweet & Sour. Slivers of Caramelised Onion were encountered. What I took to be a flattened Black Cardamom was set aside along with a whole Clove. Whole Spice, in 
The Southside, the home of Desi Curry in Glasgow. 
Howard was in situ at my favourite table. 
We studied the Fayre on offer, only three prepared Dishes at the that time. On another day the Vegetable Curry would have been a must, maybe with a Chapli Kebab to add further protein. 
thicker Masala, Shorva is evidently not destroyed by this method of reheating. 
Four Meatballs, one hard-boiled Egg. As Howard is always keen to remind us:
The first dip of Naan in the Shorva took me back half a century, authentic, traditional fayre. The sharpness caught 
By coincidence, 
It’s about time Howard tried