Seattle WA, the Bier Capital of Planet Earth, on this, Hector and Dr. Stan are in agreement, hence the return. However, for Hector, there is another big attraction – Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), the most visited, and hence reviewed, Curry House in the world of Curry-Heute, outside of Europe that is.
On Hector’s extensive travels, return visits are rare, Chili’s has been ever-present in Hector’s Recommended Curry Houses since 2018, the first visit to Seattle WA. Back then, it was realised immediately that Chili’s South Indian Cuisine is something special.
It is two years to the day since Hector brought Marg to Chili’s for her first of two visits, although it was in the latter when she met Anila, Mein Host. With reviews from Curry-Heute studied, and posted in the window at Chili’s, it was no surprise on that day when Anila immediately recognised Marg. Today, it was time for Dr. Stan’s second visit.
Entering Chili’s South Indian Cuisine just before 13.00, Anila was there, front of house to greet. She did the double take, after all, the Hector’s visits are somewhat sporadic. Her warm welcome became super-charged on recognising yours truly. May – June, she knew we were coming, but had not marked the day.
The window table was allocated, full view of the empty restaurant although more would come. A Friday lunchtime, why were the students at the nearby university not queueing to get in? As far back as 1974, Neil and Hector were known to wear suits to classes such that the Businessman’s Lunch (£0.60) 
could be enjoyed at Akbar (Glasgow, Scotland). No need to dress up for Chili’s South Indian Cuisine, nor for the Businessman’s Lunch, as it transpired.
It felt strange sitting at a table and seeing one’s own words on display in the window. Who would have thought that Hector’s innate appreciation of Indian Cuisine would have led to this?
Lots of catching up, then time to order food. Chettinadu Goat (Bone in) Curry ($22.99) has been the go-to on previous visits. Today, Fish Curry was foremost in Hector’s mind, a thought amplified by a nibble of Smoked Salmon earlier at Pike Place Market. Fish Mappas (20.99) looked to be just the job, Fish Molee Curry ($23.99) having been enjoyed on a previous visit. For Dr. Stan, Chettinadu Lamb ($22.99). The latter was listed as – Very Spicy, however, this is negotiable.
For Hector, a Spice Level of – 4 – on a scale of – 1 to 5 – was agreed. For Dr. Stan, four was deemed to much, three too little, – 3.5 – was the compromise. Why is this not a universal discussion?
Each Curry comes with Basmati and a choice of two Paratha/Chapatti. At Chili’s South Indian Cuisine, no ordinary Paratha is served, behold the wonderful Malabar Parotta. With a nod to what these sell at in Glasgow (Scotland), Rice and inclusive Parotta make a Curry at Chili’s excellent value. And Fish Curry is not charged at a premium as is the case across the UK.
Two bottles of Sparkling Water ($2.50) completed the Order. The waitress then came and filled our glasses with iced Tap Water. We now had Water to accompany our Water.
The order was relayed, the conversation continued. The layout at Chili’s has changed. Tables have been sacrificed to enable the purvey of Curry ingredients. Chili’s Deli & Mart is no more. A fire in an adjacent store led to its demise. Customers still need their supplies, and so, the shop within the restaurant. People did come in to stock up during our visit.
Fish Mappas
Enough Rice, and in the true spirit of European Curry Houses, Annila would offer more. The pair of Parotta looked simply wonderful. Light in colour, layered, flaky, buttery not greasy, – The King of Bread – has ben applied oft in these pages. These Parotta were wonderful. Two? Usually the Hector has to eke out one, and there was Rice.
The Curry, served in its own plate would have to be suitably arranged. Everything being served on one plate means careful decanting. Next time even more care will be applied.
Fish, Tilapia clearly stated, sat in a Shorva accompanied by pieces of Potato. The humble Tuber often completes a Curry. The Fish had retained its integrity during cooking but flaked easily with the fork.
The first dip of the magnificent Bread in the Shorva was both a – Wow! – moment and a – cough. Level 4, do not ask for 5!
The South Indian smokiness was sensed immediately. Coconut Milk may be a key ingredient in the creation of this Masala, in no way is this Curry sweet. The Seasoning was certainly a la Hector, once again, this was going to be a Curry to savour.
Slow eating, take one’s time. The Tilapia tasted – Fishy! So often, a feature lacking in a Fish Curry. When one finds a Fish Curry as good as this, the perseverance pays off.
Dipping Bread into the Shorva, Shorva soaked Rice, the Tilapia, much fun was being had. Then there was the Aloo. The Potato had fully absorbed the Spice. Biting into the first piece created an explosion of Spice on the palate. Fish and Potato, later in the day, Curry Bill would ask why there was Potato in my Curry. This – Interesting Vegetable – should surely always feature.
The Parotta, the Rice, on any other day, the Hector would have to abandon half of the Bread to facilitate the completion of the actual Curry. After all I consumed yesterday, as is outlined in Bier-Traveller, the sister Blog to Curry-Heute, I do not know where the appetite came from.
At home, I could not eat two Parotta and Rice – I advised Anila.
Somehow, every morsel, every grain of Rice, was consumed with ease. The joy of a Fish Curry? With Lamb/Goat, I would most certainly have struggled.
Chettinadu Lamb
The Red Chillies sat at the edge of the plate. Menacing, to those who appreciate their presence, best not consumed, but the sign of an efficacious Chettinad. From these, the guaranteed smokiness is obtained, and a – kick. I know, I have eaten them. Better set aside, as The Good Doctor instinctively displayed.
The dark, rich, Thick Masala exploded the myth that Chettinad has to be Soupy. Only in two, München (Deutschland) Curry Houses, has the Hector found anything comparable. And as Anila mentioned oft today, the Hector has travelled.
It could well have been eight years, his previous visit to Chili’s, when Dr. Stan last had Parotta. His appreciation was audible as he ate. Lots of his customary – Mmmms. He too cleared his plate, and was loquacious thereafter:
Excellent Curry which was just right for me. Well spiced, with an excellent flavour, tender lamb. The Parotta were delicious, especially when had fresh and hot.
*
*
He managed the spice – observed Anila when she returned to the table.
He was only pretending.
There was now the matter of payment, and as with my previous visit to Chili’s and Marg’s first encounter, I suspected what might happen.
The Bill
It’s on me.
The Aftermath
The waitress cleared the table, I recognised her from last time, the 2024 staff photo confirmed this. This photo was on the dedicated, summary page for Chili’s South Indian Cuisine. Anila had printed and posted my reviews, but had not found this page.
Sorted, and now for the update, Fish Mappas makes its inaugural appearance.
Two more visits to Chili’s are planned on Hector’s Big Birthday Tour. Until Sunday. Thereafter, Prof. G will take little persuasion to join us.