Today’s Curry venue – Indian Curry House (Sint-Michielsstraat 10, 9000 Gent, Belgium) proudly boast that they serve the – best Indian food in town. Punjabi Tandoori excepted, the competition isn’t up to much.
Across the street from the Restaurant is what I took to be a grocer of the same name. I should have gone for a look to see exactly what Herbs and Spices, if any, were on offer. Let’s face it, Curry in Belgium has a long way to go to replicate the quality of that served in the UK.
On trying the door handle my first reaction was – closed. The sunlight was such that I could not see inside properly, all the tables I could see were empty. By applying more vigour, the door opened, a few people were sat well in to the room. The Waitress who would look after me led me through to the rear. The front room was all reserved. All of it? – I thought to myself, that must be quite a crowd. They arrived soon after I took my seat, I was glad I had arrived before them, serving a group that size would be quite a challenge in the kitchen.
The Menu was fairly standard. All meals contain nuts – was a prominent caveat, this I liked, no messing. I considered the Fish Dishes, the Fish Curry (€20.00) was nearly my choice, however, the last of the Lamb Dishes had me won: Lamb & Vegetables (€20.00). Pricey, but this did include Rice as is the European norm.
As usual, I asked for Green Peppers to be withheld. We agreed upon – Spicy. A litre bottle of Sparkling Water (€25.00) completed the Order. The sun was shining again, there was a need to rehydrate.
A mother and son sat in close proximity, when their meals arrived I had to take note. The Chicken Tikka was – Soupy, the other Dish was soupier still, the antithesis of what Hector seeks in Curry. The Naan (€3.50) was served in bits and looked – peely wally. I doubt this Naan justified the cost.
A Poppadom accompanied by a Mango Sauce was brought, a well timed distraction, my focus was turned away from my neighbours. The chap who was clearly Mein Host was busy dealing with the large group. I was amused to hear him converse with my Waitress in – English – the universal language of – Curry.
My food arrived in good time, as is the way on the continent, the quantity of Rice was excessive. I took what I knew I would manage. What happens to the waste?
Lamb and Vegetables, no Capsicum – said the Waitress as she placed it on the table. That she used the word for the – Dreaded Ballast – which I had refrained from using, impressed. I liked this lady.
Lamb & Vegetables
The food was piled high in the karahi, this was markedly different from anything else I had seen being served today. There were so much in the way of solids in the karahi, the Masala had to be minimal by default. The Masala was –Thin – and no doubt blended. There was enough, as I decanted the solids so I realised that this Curry had potential.
The first mouthful tends to define the meal: Oh yes! This tastes of Curry! This would be a very enjoyable Sabzi Gosht.
The Flavours were so familiar, there was an excellent blend of Spices here, but no sign of Herbs. The Vegetables added so much diversity: Green Bean, Peas and most importantly – Carrots – were present. Carrots work so well in a Masala. In my own cooking I have tried blending Carrots into the Masala but still cannot recreate the Flavours achieved in Restaurants.
The Spice built slowly, the Seasoning was below that which Hector hopes for, a pity, this Curry was on the verge of delivering the – Wow! The Flavour of the Tender Lamb itself did come across strongly. I counted the Meat into double figures and marvelled once again at how much had been piled into the karahi.
The lady host stopped in passing to ask the usual question, I heard some thing like:
Alles ist…
Very enjoyable – I replied, it was.
More Seasoning, and a touch of Methi, if I was a local then I would negotiate my desired tweaks. I would certainly return here, especially if Punjab Tandoori persist with not honouring their published hours.
The Bill
€25.00 (£22.32) Curry costs much less in the UK.
The Aftermath
It was – my Waitress – who took the cash and therefore to whom the Calling Card was presented. Mein Host stood behind her and listened in. I congratulated her on serving Curry that actually tasted like Curry. I explained that this is actually quite rare across Europe, the classic excuse is always that – the locals wouldn’t handle anything authentic, a statement which I find increasingly annoying.
We have Indian chefs – was the honoured reply.
Menu extracts
