Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) was discovered by chance a year ago as Dr. Stan and Hector walked back towards the centre of Brussel. Located a few metres from the Brussels Beer Project it is easily reached by Tram/Metro though Hector did the twenty minute walk from Brussel Zuid. The sky was blue, the temperature was over 20°C, this I knew would one of my final days of 2018 in a warm climate.
Having been quite impressed by Punjabi Tandoori Cuisine (Avenue Georges Henri 208, 1200 Woluwe-Saint-Lambert, Belgium) last year, I was particularly keen to try Chilli Grill, they had pre-cooked Curry on display as is the custom in UK Curry Cafes. It is no secret that Curry-Heute has a bias towards Punjabi Cuisine. Google Maps assured me Chilli Grill would be open at noon, a well timed train from Antwerpen would leave me time for the walks each way and be in time to meet Dr. Stan at Cantillon at 13.30. Same arrangement as last year I note.
Arriving at 12.40, the window shutter was down, but the door shutter was partially open. What to do? Another source of Punjabi Curry was reportedly located across the canal. I went to check this out, nothing was found at the given address. Google Maps got it wrong again. Retracing my steps, I was coming around to accepting that I may have to visit another Mainstream Curry House. Behold, the shutters at Chilli Grill were up.
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With camera at the ready, I glanced at the array of Dishes on display, I could clearly see Chicken, Vegetable and presumably Lamb Curry. I asked the Chap behind the counter, this was Mein Host. He handed me the Menu – and mentioned – Ginger. I was being steered towards Mutton Ginger (€8.50). He informed me the Mutton would in fact be – Beef. Beef & Ginger it would be.
Spicy? – he asked.
Yes, Desi, Apna style.
I could sense an almost sigh of approval followed by a smile. A connection had been made. As I took my seat he invited me to continue taking photos. I asked for Rice (€3.00) and a Chapatti (€1.00) to accompany. There was no mention of a Drink.
I had to ask about opening times. On Mondays and Thursdays, Chilli Grill opens later at 13.00. These are the days they replenish the stock, otherwise it is an 11.00 opening time.
A huge plate of Basmati and a Large, thick Chapatti accompanied a karahi filled with Lamb in Shorva. For the first time in Belgium, Hector’s level of expectation went sky high, could this be it?
The Chappatti had been made from the Wholemeal Flour which is preferred by an increasing number of sources, not the plain Chapatti Flour. The Chapatti had risen, it could easily have been split into top and bottom, it was very – Hot – so – Fresh.
Beef & Ginger
The Shorva was topped with Fresh Coriander and chopped Green Chillies. I counted nine pieces of Meat in the Shorva, only once decanted was the Large Quantity of the Ginger Strips apparent. This was brave.
The Curry was piping hot – eat slowly, Hector.
The Beef was very Soft but far from pulp. The Spice and Seasoning were – spot on.
This Curry had Flavour, and an oh so familiar one, here was a proper Tomato-rich, unblended Masala. This was genuine Punjabi Cuisine, wonderful.
The Calling Card was given to Mein Host at the time of serving. Halfway through my Meal the true conversation began.
We can make traditional, but nobody (round here) knows – he assured me.
Meanwhile a Lady had taken a seat at the table where Mein Host had been sat on my arrival. I was asked questions about Curry in Scotland. I described the Punjabi West and Bangladeshi East, this amused. The Lady joined in the conversation, she was Mein Hostess. Questions about schools followed, but not the usual one which gets asked in the West of Scotland. They have a genuine interest in moving to my Homeland. FYI – The East-end of Glasgow has a distinct lack of Curry Houses.
Back on Curry matters, we discussed different Masalas, Onion-based and Tomato-based. He mentioned Karahi and acknowledged the Tomato-based traditional Karahi.
I mentioned my horror for what too often passes as – Karahi – in the UK and across Europe – stir fry – in effect with an abundance of the – Dreaded Ballast – on top.
If you add peppers and onions it’s Jalfrezi – remarked Mein Host.
He added that a key ingredient in making – Karahi – is adding Yoghurt. He also produced a jar which had something aromatic in it, half Herb, half Root. It remained his secret.
I have long appreciated the significant difference between the two best sources of Lamb Karahi in Glasgow (Scotland). Yadgar Kebab House most certainly do add Yoghurt, whilst Karahi Palace do not. The result, two entirely different Karahi but both as good as it gets, better than all the rest.
The Bill
€12.50 (£11.06) This is Hector’s type of Curry House, cafe style, serving Quality Curry at affordable prices.
The Aftermath
There was a ritual photo, and much exchanging of pleasantries.
Hector left Chilli Grill having just eaten an – Outstanding Curry – in Brussel. Who would have thought? This time next year I may ask for a – Traditional Lamb (Beef) Karahi.
I was a half hour late meeting Dr. Stan at Cantillon. Yes, Chilli Grill is good – he assured me. Dr. Stan has been at least twice since we discovered it last year. He does pass through Brussel regularly.