Brugge, the final full day of this trip, and Dr. Stan has declared an interest in joining Hector for Curry. Last year I had a couple of decent ones in this city not necessarily associated with Indian food. As appeared to be the case in the early years of Curry-Heute, before even, Belgian Nepalese Curry was prevalent. If Mainstream Deutsche Curry is in a lower league than the equivalent in the UK, Belgian Nepalese is lower still. I had considered the Afghan outlet in Brugge, but found-photos suggested it could be comparable to the lesser Lams Karahi had in Antwerpen on Monday.
Indian Tandoori (Oude Gentweg 11, 8000 Brugge, Belgien) became my chosen venue for the day. Located in the south-east of the old town, away from the main Grote Markt, Indian Tandoori appears to have been bypassed by too many. It’s a small restaurant, seating thirty. Book in summer.
We managed to avoid the rain between hotel and Curry House, it looks as though summer has gone in northern Europe. Two diners were finishing as we entered at 13.50, enough time for Curry before the end of the midday shift.
Manish brought the menu and allowed us enough time to peruse it. Hector was not having Lamb, enough already. Bhuna Fish (€19.00) with Jeera Rice (€4.00) might do the trick.
Dr. Stan took his time then opted for his oft ordered Saag Gosht (€19.00). Strangely, the given description mentioned – Methi – and not – Spinach. The better Curry Houses can combine up to five different Herbs to make Saag/Palak.
Dr. Stan couldn’t decide on Bread or Rice. I suggested he order Bread and we share. The European propensity for serving oversized quantities of Rice is reported in almost European review in these pages. At the price being charged for the Curry, I had to verify that Rice was not included, which again, is often the European way. A Garlic Naan (€3.50) was Dr. Stan’s choice. Maybe I shouldn’t have made the offer to share.
A half litre bottle of Sparkling Water (€5.00) and a glass of Orange Juice (€4.00), completed the Order. Expensive water, I can find cheaper Bier.
Manish presented Poppadoms with Mango Chutney and Raita. For a change, the Hector showed interest in the Poppadoms, the European ones with the embedded Cumin Seeds. Tasty! There was a bit of a bite from the Chutney.
A tea-light heater was placed centre of table, Manish provided hot plates also. Hot plates, Indian Tandoori is a restaurant, a departure from the class of venue I have been visiting in the past week. The main event was imminent.
The Rice was definitely enough to share. One person would not have justified ordering this. All but a few grains would remain at the end. We judged that correctly.
The Garlic Naan was served quartered, what is wrong with serving Bread – whole? Thin, risen in parts, some blisters, the Naan was suitably light. Instead of Garlic Butter dripping off, grains had been cooked in. This would prove to be acceptable to Hector’s palate and did not overwhelm the Curry.
*
Saag Gosht
I had warned Dr. Stan that European Curry Houses are going to have way more Cream in their Saag/Palak than he is used to at home. Dr. Stan acknowledged the creaminess on its arrival. He worked his way methodically through the pot of Curry, alternating with Rice and Naan before taking most of the remaining Rice. I wasn’t hearing any – Mmmms – today, but this was not a Desi Curry House.
It was tender meat in a creamy spinach sauce, with subtle spice and flavours.
Later, Dr. Stan would comment on the presence of Methi and went on to compare this Curry favourably with Chilli Grill (Brussel), that city’s finest Punjabi Curry House.
*
Bhuna Fish
The handi was piled high with a Thick Masala, this is what I had previously seen, and was my reason for choosing Indian Tandoori. The copious flecks of red made the heart sink. Just how much Capsicum had been added to the Masala? Finely chopped Onions had been introduced and cooked in also.
Five decent sized chunks of Fish were arranged over the Rice. There would be plenty of eating here. I separated some of the red flecks then realised, thankfully, that the majority were actually sliced (cherry?) Tomatoes, which had also been cooked in.
The Fish was suitably firm and retained its integrity. The Seasoning impressed from the start, but that was just the beginning. A Fish Curry that actually tastes of Fish, here it was. The Hector was warming to this Curry.
The Tomatoes played their part in adding to the overall pleasure, quality Tomatoes. The Spice Level was slowly building, as was the pleasure rating. White Fish is all I knew at the time of eating, a Salty Blast took this Curry to another level. Then something remarkable was realised.
The underlying Flavour here was oh-so familiar. This was a Spiced Fishy Flavour, comparable to the Chettinad as served at Indian Mango (München), but without the smokiness. I can give a Fish Curry no finer compliment.
Before singing my praises for the Curry, I asked Manish what type of Fish I had just eaten. He went off to find out.
Alaska – was his reply. Dr. Stan was convinced it was Cod. Manish was back – Tilapia. Well, of course it was!
The Bill
€55.50 (£46.96) The most expensive meal of this trip, just saying.
The Aftermath
The Calling Card was presented, Curry-Heute explained. This went down well, much enthusiasm all round. Mein Host, Ram, introduced himself. He is from Punjab which explains the quality fayre. The Bhuna Fish was streets ahead of Belgian Mainstream. I promised to return to Indian Tandoori on my next visit to Brugge. A decade and a half of writing about Curry reveals just how difficult it is to source a Fish Curry of this outstanding quality – Wow!
A photo of Ram and Manish was taken, then Chef made an appearance. Well, why not?
On departing, Dr. Stan was bemused once again, a Seattle-like moment. Speaking of which, Anila from Chili’s (Seattle WA) was in touch this morning. Them from Carnoustie who appear regularly in these pages were there, but missed her by moments. The Curry was of course, reported as – exceptional.
Indian Tandoori – 2024 Menu
