Seattle WA – Chili’s South Indian Cuisine – Six Years After

Day #50 of Marg and Hector’s – Round The World – trip. Nothing in life is certain, however, Hector always knew that if a return to Seattle was possible, then another visit to Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA) would be the #1 priority. It has taken six years.

The flight up from San Francisco this afternoon was on time. With Orca Cards and check-in sorted, we continued northwards on Line 1 to University District. Chili’s lies metres away.

It was 18.10, this sunny evening, when Marg and Hector arrived at the premises. Curryspondent Tracey had informed me that, since 2018, the first Curry-Heute review for Chili’s South Indian Cuisine had been posted in their window. This information was reconfirmed a year or so back.

It’s gone – I said to Marg, hang on, there it was, in the doorway. And then inside the restaurant door, and twice more on the main wall. I know of no other establishment that has celebrated a Curry-Heute review to this extent. Laminated too!

The waiter led us to table one adjacent to the Lunchtime Buffet set up. The lady bringing out the food was not the one I was introduced to on Visit #2, so no familiar faces. Ah well. Hector’s photo only appears in the review not posted on the wall, maybe that’s why it was chosen, less personal.

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Iced water was brought along with the menus. I had already decided to repeat the Order which had me won back in 2018: Chettinadu Goat (Bone-in) Curry ($20.99). The somewhat crumpled paper insert puzzled. Does this mean this section of the menu is not always available?

Main courses are served with Rice and the choice of two Paratha or Chapatti.

In 2018, the Hector had way less experience of South Indian Cuisine, now it is a regular feature in Curry-Heute. Chili’s has played its part in awakening the senses to – Smokey Curry with underlying Coconut. Man cannot live by Punjabi Karahi alone.

Marg still imagines scenes of  goats frolicking in the field when she sees this on a menu. Why do goats have to frolic? Kerala Lamb Masala ($20.00) was Marg’s choice. I had to remind her of the difference between Kerala, as in South India, and Karela, the bitter gourd. Getting this wrong at the point of ordering will have serious consequences.

The waiter asked us both – how spicy on a scale of one to five.

Marg – two.

Hector – four.

Marg’s norm is Curry with one Chapatti, no Rice. Tonight she was faced with way more sundries. I persuaded Marg to have the Paratha. It is at Chili’s where I may well have had my first Malabar Parotta, and here they are serving a pair. Given what these are priced at back in Scotland, this makes the overall meal package here most affordable.

Quiet when we arrived, the place was rapidly filling. With the student, and lecturer population in this neighbourhood, the intelligentsia are going to quickly recognise quality Curry, decently priced. Then there’s the Buffet, I have already resolved to return Friday lunchtime. Buffet, not Hector’s norm, but it will be a new experience here, and an opperchancity for Curry-Heute to be more comprehensive.

Chettinadu Goat (Bone-in) Curry

Behold the feast!

The Rice was the right amount, more and it would have gone to waste. Less, and there would not have been enough to complement the Masala. The Paratha, sheer joy. Malabar Parotta always seem to be served this size, there must be a reason. Buttery, flaky, these were firmer than I have become used to in Glasgow (Scotland), less stretchy, but just as tasty. And there was two.

The Meat count reached double figures. Large pieces, all on-the-bone, just how the Hector seeks his Curry. No Sucky Bones, these were ribs and other cuts. A few sinews were visible, all part of the efficacy.

Hector’s Chettinad yardstick – is there a whole, red, Dried Smoked Chilli?

One was staring at me, protruding through the ample Masala, two more were waiting to be discovered. Tick! Time to eat.

Level 4, spot on! The Smoky Blast was just as anticipated, wonderful. Spice, Seasoning, Smokiness, classic South Indian Fayre. The appearance of the Masala took me back to the early days, for Hector this is the 1960s. A Masala can look so good, it just has to be so. Not Soupy, not Oily, but still managing to be – rich. There was a sense of Tomato in there.

Most of the Goat was eaten with fingers employed. The Flavours were coming back from the Meat, something one cannot take for granted. All but one piece of Goat was super-Tender. There has to be one chewy piece to act as a foil for the remainder.

The Parotta was dipped oft in the Masala, deliberately held back for this purpose. Then there was the Masala soaked Rice. This was a three ring circus, so much happening. There’s more.

Whole Spices, another key to establishing quality Curry. The first whole Clove I have seen since, well, not on this trip. Green Cardamom, a Black Peppercorn, a piece of Cinnamon Bark, all set aside for the final photo. The array of Spices (& Herbs) is what makes a Curry. To see them whole adds to the level of satisfaction. One then knows that this is an establishment with standards. Goat Chettinad, once again,  stunning.

Kerala Lamb Masala

Under the lights, this had the same rich – redness – as the Chettinad, misleading. This Masala had a much browner hue. Strips of onion had been cooked in,  towards pulp. A bit too close to Hector’s last, and disappointing Curry in San Francisco. (Curryspondent Bill has apologised.) The majority of the Masala here had a good level of viscosity, a bit thinner towards the periphery of the karahi, not Oily. There was plenty of it, and with no bones, all could be eaten.

I dipped some of my Parotta in Marg’s Masala. Is it possible the Smoky Blast here was even more pronounced? I have not had a Lamb Curry at Chili’s, yet.

A slight sweetness – was an early remark by Marg.

Curry Leaves were strewn through the Masala. Marg too found a whole Clove, plus Peppercorns. Why can the Mainstream Curry Houses not learn from this? Are they afraid of the less informed complaining about – bits?

Marg’s verdict on her first Curry at Chili’s:

A wonderful dish, full of deep flavours, with very tender lamb. A real highlight.

A la New Zealand, one has to go up to the counter to pay.

The Bill

$47.32, which soon became $55.84. (£45.22)

The Aftermath

I had been watching for any sign of the Hostess from 2018. From the kitchen a familiar face appeared, briefly. Calling Card in hand, I asked the waiter if I could speak to her.

This was – sister – of the Hostess. I conveyed that I was the author of the review which adorns their walls. With my photo not any part of it, she had no way of recognising me.

It is possible we could all be reunited on Friday lunchtime. Just how busy is the Buffet? To be continued…

2024 Menu