Hector had plans for Curry-Heute at Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) the foremost Curry House in Brussel, and source of genuine Punjabi-Desi Fayre. Dr. Stan has been regularly as he has passed through Brussel in his travels beyond, Howard managed a visit last year. Hector has been once, it was hoped to treble this before we all return home on Sunday. Mein Host had informed me last year that he is always open by 13.00, today this was not the case. Despite a bogus phone number on Google Maps, I managed to contact Chilli Grill, I was told they would be open at noon tomorrow.
To say I was hungry as midnight approached would be an understatement. With an array of food outlets near Brussel Zuid station, I was confident I could secure the greatest of all late night – snacks – the – Donner Kebap. When I encountered La Tour du Midi (Rue Léon Theodor 260, 1090 Jette Brussel Belgium) a few doors away from the Ibis Zuid, I was gobsmacked. Never had I seen such an array of prepared food on display, this was beyond Buffet.
Being in a confident mood, the camera was put to use regardless, The pre-cooked meals sat in trays, the bases of Tajines sat atop these showing what a portion might be. Uncooked Meat and Fish sat in displays either side of the above. Hopefully hygiene laws in Brussel are strict in the city where the EU reign supreme.
I spotted a laminated sign showing the price of a Lamb Tajine (€10.50). This could be the cheapest meal of the week. By this time I was engaging with Mein Host. He instructed his colleague to take some Lamb on-the-bone from a tray with congealed Meat and Sauce then add some Vegetables. The Tajine base was taken away – Tajine Ding!
The Bill
€10.50 (£9.36) Yay!
I took my seat, Mein Host brought the Tajine, Rice and some Bread. This was a mountain of food for not very much.
There was a mass of Lamb, a Sucky Bone stood out – proudly. I found a Bay Leaf, Dum Pukht came to mind. This was not Curry, it could have been Kurdish, Afghani, I asked Mein Host, he confirmed Moroccan. Potatoes, Carrots, Peas and Green Beans provided the Diversity that Hector seeks.
All of this was decanted on top of a base of Basmati. The French Bread would be used to mop up the Sauce. I knew before I started that I could never finish this quantity, but here goes.
If there was Spice, it defined the bottom end of the scale, the Seasoning was also way down. OK, Hector, this is not Curry, adjust.
Start again, enjoy the Flavour of the Lamb, appreciate the Vegetables, especially the Carrots which have already been celebrated on this trip. I made sure I would eat all of the Carrots. The Potato was a highlight also having absorbed quite a bit of the underlying Flavour. The lumps of Lamb were picked up, the Meat was gnawed off, this was fun. Fibrous Lamb, part of Hector’s education in identifying this as Lamb. It was never ending. The Bread? I ate possibly two slices. I hate leaving food, there was no choice, I hoped to sleep.
The Aftermath
Having been to Morocco, I had to let Mein Host become aware of this. To introduce Curry-Heute, in addition to the Calling Card, I showed him the photos of my dinner in Casablanca with Lahcen (Hassan from Cafe Salma). That went down well.
Tonight was a memorable and very enjoyable experience, no Curry, no Donner, so it goes.