Seattle WA – Qazis Indian Curry House – Rainbow Buffet

I had pencilled in three Curry Houses in Seattle I hoped to visit. After today at Qazis Indian Curry House (473 N 36th St, Fremont, Seattle, WA 98103) I am looking forward to Pasta Carbonara washed down with some Posé Wine. Yes it was another Bland Buffet, but as ever this was not the original intention. There is surely somewhere on the West Coast of USA serving Desi/Apna style Indian food?

We passed Qazis last night walking from Fremont Brewing to Outlander Brewery and Pub, yes, that is a statue of Lenin here in Fremont. There was time to study the Menu posted outside and consider what was available a la carte. Karai Gosht was available in an array of Meats, Lamb or Fish both $12.50. That Fenugreek was mentioned was enticing. Could the – offending Vegetable – be withheld? As a fall back with the same caveat, Chilli (Dry Dish) was similarly priced.

Online photos of Qazis showed tablecloths and a lot of Soupy Curry. When Dr. Stan and I entered today some fifteen minutes after Portugal 3 v 3 España, it had just gone 13.00. The front of the Restaurant was busy, the rear empty. There were no tablecloths. I did see enough Soupy Curry to make Chilli the new possibility. The Menu was provided, we confirmed what had been seen last night.

We may as well look at the Buffet – I said to Dr. Stan, he agreed.

The first thing I saw was a Chilli Chicken stir fry with Large pieces of Onion and Capsicum. Had I ordered this as a single Main there would have been major disappointment. Chicken Tikka Masala, Beef Meatballs, Daal Makhani and Aloo Gobi were there, no Lamb. We needed Lunch, Buffet it would be.

I returned the Menus to the Waiter and declared – Buffet.

Vegetable Pakora and a Samosa were first on my plate then the Aloo Gobi which at least looked suitably – Dry. A Soupçon of a very Green Daal Makhani was spooned on and some of the Beef Meatballs in what looked very much like Tomato Soup. I took some of the Chilli, doing my best to avoid the Capsicum. One never knows, it might have a Flavour worth noting.

A freshly made Quartered Naan featuring some Fresh Coriander, was placed on the table as we returned to our seats, a good touch. I do not take Buffet Bread that has been sitting out for who knows how long. The Naan was Light, approaching – Fluffy, but for me not fired enough.

The Pakora was Large, Fresh, decent Pakora. The Samosa was decidedly Vegetable, a mass of what I took to be Mashed Potato was dominant. This was Spicy and had an Earthy Flavour. A good beginning, however, one knows the – Rule of Starters.

The Greenness of the Daal Makhani puzzled. This aside, it looked authentic but did not have the intensity of Flavour enjoyed at India Grill (Seattle) two days previously. The Chilli Chicken puzzled. Where was the Chicken? Apparently there was Chicken Tikka in here somewhere, ah these tiny pieces. This had a Kick but was a one Flavour Dish. I did well to avoid any more of this.

The Beef Meatballs were perfectly spherical and cohesive. Ground Beef is quite different from UK-style Mince and hence Kofta. If these Beef Meatballs had been brought in frozen like the ingredients for many an open kitchen in the Brewpubs I have seen on this Trip, I would not be surprised. They had quite a distinctive Flavour which seemed alien to Curry. The Tomato-coloured Masala did little to create any sense of authenticity. Finally, for Plate #1, the very – Yellow – Aloo Gobi was way overcooked, the Vegetables far too Soft. Here at least the Masala was minimal, the Seasoning was well judged and there was Spice. This was the closest thing to – Curry – I had on my plate.

Dr. Stan had a plate of Starers before his Plate #2 of Chicken Tikka Masala, Daal Makhani, Beef Meatballs, Aloo Gobi and the tiniest quantity of the Chilli stir fry. These he ate without comment. I would have to get some words out of him, later.

For Plate #2, I was simply doing research. Punjabi Pakora Curry it said at the Buffet. This I tend to avoid at home – Kadhi – far too Wet, and the Pakora goes Soggy. I had to sample the Chicken Tikka Masala, one never knows…

There was no Pakora in my Soupçon of Punjabi Pakora Curry, was I too late, or is Capsicum and Chilli all they intended to be present? The very Yellow Sauce tasted as if it had come from a packet.

I would like to say that this was a Classic – Chicken Tikka Masala, however, I cannot. It was Chicken in essentially what was Tomato Soup which is how apocryphally this Dish came into existence in Glasgow’s (Scotland) Shish Mahal. The Chicken was cut Bradford Small and had next to no Flavour. This was Chicken Tikka?

There’s Chilli in the Chilli Chicken – said Dr. Stan, apart from that it’s very bland.

He went up for Dessert and came back with Gulab Jamun.

Solid – was his final word.

I have to question all of the Masalas. Had any Onions been harmed in their preparation? As for Ginger and Garlic, who knows? The Curry served here at Qazis is not for the Cognoscenti, but those who do not know what – Curry – can be.

The Bill