The – Silly Season – continues, Hector and Marg are in Brussel. Dr. Stan is here too, but not dining, too soon after breakfast for him. We had flights booked for a comparable trip this time last year, but the over-reaction to Omicron put the kibosh on travel once again. In 2022, Hector has done his best to make up for trips missed/lost since the spring of 2020.
With one night only in Brussel, there was time for one Curry, which had to be at Chilli Grill (Rue Antoune 172, 1000 Brussel, Belgium). Arriving at 14.15, Chilli Grill was thankfully open, not a given by any means. Les Frères Alvi – greeted Hector, this was Marg’s first visit.
A new menu was piled at the counter. Prices have typically increased by some 20% since my last visits here in September, which is in keeping with the reality of serving Curry.
Mutton (Beef) Karahi (€10.95) is the reason why Hector was back at Chilli Grill. Marg might have been tempted, however, Qeema (€8.00?) is her thing. Rice (€4.00) is still considered the best accompaniment for this Karahi, Marg stuck with her usual Chapati (€1.50). Two cans of Belgian Fanta completed the Order.
One brother took his leave, Shahzad did the cooking. During our wait, I took the opperchancity to once again take photos of the – ready dishes. Nihari – I believe have not seen here before. With more time, one could have a lot of fun trying the various creations, none of which resemble the Mainstream Fayre presented in all other Belgian Curry outlets discovered to date. Chilli Grill is the real deal for Pakistani Cuisine.
Shahzad brought the Order, behold the Euro plateful of Basmati. The Chapatti was made from Wholemeal Flour, with plenty of blisters, this looked decent.
Mutton (Beef) Karahi
Topped with a sprinkling of Coriander and Ginger Strips which were closer to being wedges, eight large pieces of boneless Beef sat in an appropriate quantity of Masala. I write – appropriate – because any more, then the Curry could be classified as being – Soupy. However, in terms of the ratio of Rice to Masala, nowhere near enough. Plain Rice was going to be left, Hector is not the man who was seen here in September getting stuck into the largest Biryani ever seen for one person.
I insisted that Marg try the Masala, to see what she was missing:
Very rich – was Marg’s observation.
I liken the experience, not the Karahi itself, to that served at Kabana (Manchester). More Curry than Karahi, the overall Flavours are powerful, distinctive, and here, unfathomable. Whilst I could recognise what I was tasting, nominating the dominant Spice was not going to happen. What I did know, it was not from the big piece of Cinnamon that was fished out.
The Beef appeared pale, but was clearly well cooked – super-soft. The Spice Level was no more than moderate, Marg could easily have handled this. There was no note taken regarding the Seasoning, which must have been pitched well. Without appropriate Seasoning, there’s no way such glorious Flavours could have been manifested.
Then there was the little Green Pot. I assumed Shahzad had given me this to up the Spice Level. Adding a Soupçon to the edge of the plate, just in case, this turned out not to be Spicy, but Herb-rich. Had I mixed this through the Masala, the original Flavours would have been altered,. The Green Pot was set aside.
Having halved each piece of Beef, there was plenty. For once, I could have done with more Masala. This is most certainly a Mainland Europe phenomenon, Rice gets wasted.
*
Qeema
The lightness of the Meat meant it had to be Chicken Mince. Marg was quick to admit that she would have preferred Lamb. Wouldn’t we all?
Once again the Toppings were there, and also a whole Cherry Tomato, a feature of the Dish on display. Marg confirmed that it was neither raw or cooked, as though it had been sat in the Keema whilst it cooled in the tray. Softened, partially cooked.
A good portion – confirmed Marg – a tasty Chicken Keema, full of flavours, with a burst of ginger. I liked the combination of Mince and Chapatti, worth waiting for.
Shahzad offered us Masala Chai (€3.50). Marg was most certainly up for this. Despite trying to make it clear that Tea with milk & sugar is not my sort of thing, Shahzad prepared two cups, but only after he had popped out for milk. They had their tea.
Tea, Earl Grey, Hot – a la Captain Picard, there is no replicator at Chill Grill.
An excellent way to finish a meal – concluded Marg.
The Bill
€23.00 (£19.81) Still great value.
The Aftermath
Shahzad had been chatting at various moments during the preparation and presentation of the Curry. Afterwards, this continued.
Shahzad still has hopes of opening a business in Scotland, today I wrote down – Tollcross, Shettleston, Dalmarnock, three areas of Glasgow’s East End where there are no sit-in Curry Houses. Until then he has to maintain Chilli Grill, and this is proving to be increasingly difficult due to inflation. Also, if energy bills continue to rise, this will quite simply close his business. He is not alone in this, as quite a few restaurateurs have told me this year.
We caught up with Dr. Stan who had been lying in wait in Brussel for two days. Vin Chaud – the Belgians don’t have a word for Glühwein.
