Brussel – Chilli Grill – Hector on a Mission

The recurring thread this week in Belgium has been about turning up at venues to find they are not open at the advertised times. This has happened twice and on consecutive days, (…writes Hector,  trying to avoid a tautology) here at Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) and Gent’s – Punjab Tandoori. Hector’s mission this week was to maximise his Curry intake at both of these venues subject therefore to being able to add them both to – Hector’s Recommended Curry Houses. One year ago, this would never have been considered as a worthy aim, such is the poverty of Curry served across this land. However, these two venues have convinced this writer that Curry, as good as that served in the UK’s better venues, is also available here.

It was with confidence that I led Howard through the backstreets of Brussel from Anneessens to Rue Antoine Dansaert. On arrival, I offered Howard the choice of Curry then Bier, or Bier-Curry-Bier. He chose the latter, alas the adjacent  Brussels Beer Project does not open on a Sunday, why did we not know that? So no – BBC@BBP – for those who understand the reference.

Mein Host at Chilli Grill was front of house. We took our seats, he stood in what I now recognise as – his spot – to take the Order.

Mutton achari (€8.50)? – I called across the narrow space between tables and counter.

This was repeated by Mein Host in the direction of the kitchen. A colleague then appeared at the door of the kitchen clutching a leg of Lamb/Beef. The Meat had only recently arrived, there would be no Meat Curry served at Chilli Grill before early evening.

No Chicken – was my next request, that left Vegetables. The Vegetable Curry on display was in the classic style, I would have been content to have had this.

Vegetable Thali? (€10.95) – was Mein Host’s suggestion.

Thali is a Dish which gets mentioned more often in Curry-Heute than it is consumed. It may seen as the food of last resort, a mini-buffet with a predomination of Vegetables. This is never therefore, a first choice.

No Saag/Palak –  I did not fancy a mass of – Green – this afternoon.

Cauliflower?

Please, I love Aloo Gobi.

Okra, Potato and Aubergine were then offered. That should offer sufficient diversity.

Desi-style – I proferred, just in case this may enhance today’s experience.

Desi, Desi, Desi – said Mein Host as he went about assembling the Order.

I watched as the various components were taken away to be reheated, including a huge tub of Basmati. The bag of Rice which I had seen guarded yesterday at the end of the row of seats, was still in situ. A tennis racquet sat on the shelf at the doorway. Hit and Miss – may well describe one’s experience at Chilli Grill, I noted.

The aroma wafting from the kitchen had Hector back onside. Bring it on!

Thali Plate

Cauliflower featured twice in the assembled array, once as Pulp in the centre, then in larger pieces in one segment. The Okra stood out in terms of the Oil, similar to the Masala which accompanied my outstanding Mutton Karahi yesterday. Potato and Aubergine sat in a Masala rich in Tomato Seeds, something different again. This was accompanied by a Wholemeal Chapatti served in quarters and a portion of Rice topped with slices of Green Chilli cut lengthwise.

So, how does one eat a Thali?

The Hector method was to use the Bread to scoop up part of one segment, then scrape the rice across the metal plate to fill the gap so that Curry and Rice could be fabricated. Howard was using a knife and a fork. So it goes.

The Okra was decidedly – Sweet. The texture was – Soft – suggesting that this had been in existence for a while. I prefer my Okra to still have some firmness, though having cooked it oft, I know what happens when one has to reheat it. Okra is best served freshly cooked. The Cauliflower was soon realised to be the highlight of this assembly. The Spice was there, aided by the Green Chillies, an Earthy Flavour came across. Howard mentioned how he has come to increasingly appreciate Cauliflower in recent times. The Potato and Aubergine proved to be a worthy inclusion, the Tomato-based Masala being true to the essence of Punjabi Cuisine. All of the Chapatti was eaten, much of it being used as wipes. There was more Rice than either of us could manage. I deliberately arranged my surplus in the centre for artistic reasons.

Much as I had enjoyed what had been served, it was a pity that the aforementioned Vegetable Curry was not part of the Thali. Next time I shall try and have a Soupçon.

Howard had a few words:

A great mix of textures and flavours. An enjoyable vegetable melange, and the spice level was spot on.

But not what we came for – was the Hector riposte.

I had to challenge Mein Host about the first phone number given on his Menu, and as published on Google Maps. It does not work from my Huawei, whilst the second one does. He used one phone to contact another, the first number does work, but maybe only for those in Belgium with Belgian phones. Be safe, use the second.

For my next visit, Mein Host suggested I contact him in advance and he would prepare – Kunna – especially. Kunna – I had never heard of. He began to describe this Punjabi dish. It sounded like – Nihari. This he acknowledged, but insisted that the Shorva would be quite different.

I said I would send a postcard. Curry-Heute postcards?

Curryspondent Ahmed (Islamabad) – this is one for you to comment upon.

The Bill

€21.00 (£18.75) I love the food, I love the prices, now just let’s get the opening times sorted.

The Aftermath

As outlined earlier this week, I had adopted various measures to establish opening times. This reply arrived as Howard and Hector sat in Poechenellekelder. It may be lost in translation.

My conclusion over the last three days in Brussel: if one wishes to guarantee the enjoyment of the Best Curry found to date in Belgium, do come to Chilli Grill but leave it to @17.00.

Until next year, hopefully.  Sadly, for this year, mission not accomplished.