Another day in Brugge, another Curry. Actually, most of the day was spent in Gent where we discovered why accommodation there was at a premium – Gentse Feesten. This had attracted thousands who were being entertained at a main stage and many lesser ones scattered throughout the town centre. Beware.
Before all that, there was brunch once again with Dr. Stan and Mags. Jaipur Indian Tandoori (Blankenbergse Steenweg 29, 8000 Brugge) was the venue chosen by Hector today. Located outwith the city centre, in the north of Brugge, this necessitated a short bus ride (Bus 40). We arrived at 12.30, the door was wide open, no customers as yet. Two more couples arrived moments after ourselves, one Spanish, that would be all for this session.
A young lady greeted, offered a table and brought the menus. It was a more mature lady who would take the Order. This looked very much like a family business.
Mags’ choice today would be simple: Lamb Vindaloo (€17.95), close to her usual Aloo Gosht. This would be Hector’s fallback if the Lamb Karahi (€18.96) contained the dreaded – green mush. The three given descriptions for Karahi in Chicken, Lamb and Prawns, did not mention Peppers, there was room for optimism.
As the menu did not make it clear if Rice was included, various Naans were discussed. Some new names today: Look Naan (€3.95) was not for Hector, it’s Garlic. Fenegriek Naan (€3.95), now we’re talking – Methi, man. When it was established that Rice was inclusive, the Order became a single plain Naan (€2.95). Mags informed us she doesn’t like Methi.
The menu listed some fairly hefty prices for Rice, there is no need to order more.
I showed the photo of assorted Capsicum on the page – The Curry-Heute Campaign – to the lady and asked if I would see these in the Karahi. She answered in the affirmative, then suggested that they could be withheld. Dr. Stan chose likewise, was there a voice in his head telling him – no Capsicum?
When will Restaurateurs learn that this – Ballast – is not part of a Karahi?
Spice Levels had to be agreed. Medium-plus for Dr. Stan and myself was straightforward. Mags would have her Vindaloo toned down to – medium.
Fanta (€2.50), times three, today was almost a bargain compared to yesterday at In-Dish. A litre bottle of Sparkling Water (€7.50) completed the Order.
A young chap brought the Drinks. English was established as the Lingua Franca, however, he slipped into Spanish with ease to accommodate the adjacent couple who ordered Chicken Tikka Masala and Korma. Ah well, if this is what the masses want. They were duly given their Creamy, Soupy Curry, mild as … no doubt.
At 13.00, the waiter brought Complimentary Poppadoms and Dips, it has been a while. He told us that Poppadoms are made from Rice and fried, then talked us through the Dips: Tamarind, Mint, Raita. There was a warning that the Onions were – Spicy. When Mags nearly had a coughing fit, he came back to check all was well.
Your Onions are Spicy! – I reassured him.
During our wait for the Mains, the open door meant meant that the local fly population had decided to visit, annoying at times. Today’s background music featured the customary Bollywood screechy female vocals, no Indian-cowboy music. But hang on, that brass sounds familiar: Spaghetti Western Indian music.
At a respectable 13.15, hot plates were brought to the table. The waiter brought two pots of Basmati assuring us that a third was available if required. For once, the abundant Euro-portion of Rice was being well managed. We just about finished the second pot.
The Naan was too thin for Hector, It had risen, the piece I selected seemed to be the top half of a big blister. Oh for a risen, puffy, tear-shaped, Tandoori Naan, served whole, of course.
Lamb Karahi
The Masala looked suitably Thick and was not excessive. Halved Cherry Tomatoes had been added towards the end. Red slivers of skin, possibly Capsicum were noticed on decanting. If so, not an issue, I did convince myself that it was Tomato skin. The small cut Meat was into double figures. Finely cut Onions had been cooked into the blended Masala. No Big Blobs of Onion today, yay! No Whole Spices. Once arranged on the Rice, this did not appear to be a huge meal.
Dr. Stan was ahead of me in noting that the Spice was not registering. A slow burner. The Seasoning was well below the Hector idyll.
I suspect the Spiced Onions may have been responsible for the slow start. Once the palate adjusted to the Karahi, the Spice certainly came through. Right on the button – was noted. The Meat was Tender and was giving of Flavour, impressive in a Mainstream Restaurant. The Meat and Masala combined to give a familiar Earthy Flavour. On seeing the Soupy Curry at the adjacent table, there was an air of satisfaction in knowing that we had secured a suitably Dry Curry. Bread alone would have been the better accompaniment. Karahi with Rice does seem like an incongruity. Overall, well short of a Lahori Karahi, but in remembering which country I’m in, this was an impressive Curry.
Dr. Stan offered a few words after his customary series of – Mmmmms:
I was slow getting the hit, the spice came in the end. Plenty of meat, I enjoyed it; an OK Curry, I’d go back.
Indeed, he did appear to have significantly more Meat than was in my pot.
Lamb Vindaloo
The Masala looked so inviting, a true Curry, with the Oil gleaming on the periphery. I would happily have had this. On seeing the contents of the pot arranged on the Rice, I spotted two big wedges of Potato. These appeared to have absorbed the Masala. I was hoping to be invited to sample, not today. The lady had her – Aloo Gosht.
In time, Mags was defeated by the quantity of Rice on her plate.
Plenty lamb and potato, sauce made to preference, though next time I would have it hotter. Giving your choice (of Spice Level) makes it better.
The Bill
€72.80 (£63.30) Note: €15.00 for Soft Drinks.
The Aftermath
The waiter brought a Garam Masala and Werther’s Originals, to calm the palate. Mags helped herself, Dr. Stan and Hector preferred to let the Flavour of the Karahi linger as long as possible.
The Calling Card was issued, now our waiter realised why all the photos were being taken. It was confirmed that Jaipur is a family affair, his sister who had greeted us earlier plus parents. Initially Mother was the cook, Father has taken responsibility. A pity there was not a further opperchancity to talk, the remaining customers had to be looked after also.
Jaipur Indian Tandoori, hardly a trek from the city centre, but well worth it. Our walk to the bus stop was interrupted, the canal bridge was raised, just the one flashy boat. One day, Clydebank will have a bridge like this.
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