And now, the end is near
And so I face the final curtain
My friend, I’ll say it clear
I’ll state my case, of which I’m certain
I’ve lived a life that’s full
I travelled each and every highway
… well not every highway, but as many as a man could possibly expect in one lifetime.
Seattle WA, The Final Four Nights of Hector’s Big Birthday Tour is drawing to a close. Today was the last possible time we could visit Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), and so we did.
Anila, Mein Host, had warned us on Friday that there was a street fair being held on University Way this Sunday afternoon. The – U District Street Fair – is primarily an arts and craft fair, of course there had to be food trucks selling all American fayre. Not good for those who pay rent to occupy the fixed premises. 
Whilst the street was mobbed, Chili’s was empty when we arrived at 12.40. Our sitting once again at the window table did the trick, people started coming in.
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:
Lamb is typically more fibrous, fattier, Goat can be tougher, but not as served here – was an improvised answer.
Anyway, the Hector was here for the Fish, Tilapia, to be precise. On Friday, Dr. Stan spotted Chettinadu Fish (Boneless) Curry ($20.99), a relatively recent addition to the menu at Chili’s, a Curry the Hector holds in the highest regard. Few venues serve it to Hector’s liking, and this refers to the entire World of Curry Houses reviewed in Curry-Heute. From what I saw on Friday, this could be right on the button.
Today, both Dr. Stan and Prof G would both have Chettinadu Lamb ($22.99). The waitress, who has brought the chilled tap water on our recent visits, took the Order with care. Spice Level 4 for Hector, 3.5 for the chaps.
Fisch Chettinad, Lamm Chettinad, not since the halcyon days of Indian Mango (München) has Hector sat at a table with such an order being relayed.
The Mexican waiter, not present on our last three visits, came over to greet. It’s as if Hector is known here. Anila caught up with our Portland OR interlude. That we travelled by train seemed to bemuse.
The final feast was assembled on the table.
*
Chettinadu Lamb
Boneless Lamb served in a not too Soupy Masala. As with the Goat Chettinad had here two days ago, the ratio of Meat to Masala was favourable. It also meant careful management of the Masala with so much Rice and Bread to consider. My fellow diners gave their verdict. Dr. Stan:
So tender lamb, cooked in a sauce with a beautiful blend of spice flavour set at a perfect level. Sadly my last one.
Prof G: Second visit in two days. Wonderful depth of flavour with spice level 3.5, perfect to enjoy the plentiful lamb.
There was an interlude to our eating, Anila conducting – happy birthday – to Pradeep, a customer. I shall admit to not taking part, way too busy eating.
Chettinadu Fish (Boneless) Curry
I saw it on Friday and did the double take. Today it was mine. The Masala was dense, and at an absolute minimum in its ratio to the Tilapia. Diced Onion, caramelised, I believe, were prominent.
A Dry Chettinad, so few dare.
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.
Level 4, a big Spicy blast, but not such that the Flavours would be be masked. Too often a Spicy Curry turns out to be Chili and no more. The level of smokiness was less than had here before with other items in this section of the menu. What was prominent, the Fish, a Fish Curry that tastes – fishy. This is never to be taken for granted. Fish that retained its integrity but was easily flaked with the fork to create something more resembling a Fish Karahi as served in Bradford (England).
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.
Seasoning, that oh so special parameter, I hadn’t even given it a thought, so full of Flavour was this Curry. There was so much happening on the plate. At times there was a tang, evoking Achari, but a Pickled Curry this was not. This was a veritable South Indian Curry, as good as it gets.
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.
Everything OK? – we were asked.
Wonderful!
And then reality struck home. With the end game before me, mostly Rice and Parotta remnants, the realisation that this was it, my final few mouthfuls of Curry at Chili’s South Indian Cuisine, Seattle WA. An emotional moment such that the stomach said – no more.
Having wiped the plate on the previous visits on this trip, today, the Hector had to surrender. The head says, this would be my last ever visit to Seattle WA. Something, from somewhere deep inside, does not accept this.
So it goes.
A reality check: only in München has a Fisch Chettinad been served this way, but now at Chili’s. Hector has to be the common denominator. I would like to think that the writings in these pages have brought this otherwise unique interpretation of a Fish Chettinad across the Atlantic.
The Bill
$50.12 (£37.22) For Dr. Stan and myself, tax and tip included.
The Aftermath
With Chili’s filling up, time for the heartfelt farewell.
A Vera Lynn song, or Mrs Lewis as she was known in Burgess Hill (England), now feels apposite:
We’ll meet again, don’t know where don’t know when…
Songs should be sung about Chili’s South Indian Cuisine, this is a special place.
Update – Tuesday, March 19th
With a flight back to Blighty later in the day than Dr. Stan’s and Hector’s, Prof G made his way back here for lunch.
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. 
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. 
