Hector’s Big Birthday Tour is reaching its conclusion, tonight, the last of The Final Four Nights in Seattle WA. Had it not been a Monday, the last Curry-Heute in Seattle WA would have been commemorated at the consistently wonderful Chili’s South Indian Cuisine up in the University District. We did so yesterday. Instead, Hector, Dr. Stan and Prof G find themselves once more in Capitol Hill.
Whilst outstanding South Indian Cuisine is always to be celebrated, those of us brought up in the West of Scotland are more used to Punjabi Fayre. Having searched our zone of familiarity in Seattle WA, Ammi’s Pakwan Indian Food Restaurant (213 Broadway E, Seattle WA 98102 USA) stood out. The photo on Google Maps of the Lamb Bhuna caught both Dr. Stan’s and Hector’s eye.
1 Line was taken down from University District, had we emerged from the correct exit at Capitol Hill, Ammi’s should have been diagonally across the street on Broadway East. Alas, we had to walk back up, at least on the correct side of the street.
Next block – I declared to Prof G.
We walked past an Indian Restaurant, where was Ammi’s? Doubling back, the address was rechecked. Right place, wrong restaurant, this was Mirch Masala. It was 12.45, we were here, we were hungry, it was either a blind Curry or American Fayre.
Bar a single chap sat at the window, Mirch Masala was empty. We were able to choose our table, a booth along the left wall. First things first:
what happened to Ammi’s?
a merger – we were told.
The menu had most of the usual Mainstream suspects. A straightforward layout, all Dishes available in Vegetables, Paneer, Tofu, Chicken, Lamb, Fish, Lamb Prawns. All Lamb (€20.99) charged at the same as Fish and Prawns, you don’t see that back in Blighty.
Karahi had to be dismissed, the dreaded capsicum. House Curry Specialty – would be the backup, however, Goat Curry (£23.99) served on-the-bone had to be Hector’s choice, unless there was something else to be had.
I asked the waiter – does the term Desi mean anything to you?
Cue a look of puzzlement.
Apna?
The Hector was not speaking a foreign language, this is the language of Curry.
The waiter then responded with a list of Dishes that could not possibly be Desi/Apna, a case of misdirection.
Prof G asked me how it was possible that he did not understand basic Curry terminology.
Because he’s not from the Indian subcontinent, probably from the Middle East or thereabouts.
I didn’t even ask about the Shahi Korma, Goat Curry it would be, at Spice Level 4.
Dr Stan, wary about what might be received: Palak Masala Lamb.
Would this be Spinach with Masala, or the much preferred Masala with Spinach? Would it be unnecessarily creamy, as is often the case in Continental Europe? Prof G followed Dr. Stan’s lead, Spice Level 3.
All Curry at Mirch Masala is served with Basmati, no need for Bread.
Mirch Masala is broad at the entrance, the large bar is prominent. Always be aware of Curry Houses which appear to be promoting drinks as much as the Curry. What lay behind me shall remain unknown.
The wait was appropriate. There was no interaction with the staff, nobody curious as to the presence of three foreign guests at their establishment, especially one photographing the entire menu.
Three brimming handi of Basmati were presented. Once arranged on the dinner plate, more Rice than a Hector would manage.
Palak Masala – Lamb
The big question was answered: this Saag Gosht was Palak with Masala. At least it did not appear to be – creamy. For Chefs, this is the easier method of preparation: simply add the chosen Meat to a mass of pre-cooked Herbs. Our preferred style is always so much more superior, and packs a greater variety of Flavours. Two sets of comments:
Dr. Stan: Palak Masala with Lamb tasted of spinach first and foremost with the spices providing heat and subtle flavour. The meat was tender.
Prof G: Spice level just right, too much sauce to lamb ratio, lamb not chewy but sauce uninteresting.
Goat Curry
The threat of a Coriander garnish was the only Herb seen in this Curry. A blended Masala, suitably viscous, but the big give away: one cannot cook Meat on-the-bone in a Masala then blend it. Before me lay the perfect example of why the Hector frequents the Curry Cafes in Glasgow’s (Scotland) Southside, the equivalent in Manchester (England), and of course Bradford (England).
Whole Spices? One fleck of either Cinnamon Bark or Star Anise would be uncovered. There was nothing Desi/Apna about this Curry.
Mainstream Restaurant Curry is what it is, it just happens too often to be in the second division.
Eight pieces of Goat, mostly on-the-bone, a couple were huge, so perhaps a more favorable Meat to Masala ratio than mentioned above. Tender Meat, but giving nothing back in terms of Spice or depth of Flavour. How could it, the Meat and Masala were undoubtedly strangers until the point of serving.
I hadn’t got very far when Prof G asked me the crucial question.
The Hector was struggling from the off. There was a hint of what I recognise as – Cabbage – but have described as – soapy – in previous reviews, and this was the fourth time in the USA.
The Flavour is just short of being horrible – was my reply.
When the waiter came over to ask the customary question, the Hector stayed shtumm. The time for revelation, discussion, would come soon enough.
The food was not hot enough in terms of temperature. If it is not presented bubbling hot, then one is going to be faced with cold food at the end.
The Seasoning was decidedly low – Karrah – this was not. The lack of Salt would restrict the release of Flavours from whatever this Curry was based upon. What chance did this Curry have of providing any depth of Flavour?
The Spice Level was adequate, if this was Level 4, I can only imagine what Level 3 was like. Apart from presumed inclusion of Chilli Powder, there was nothing else identifiable here to provide heat, no fresh Green Chilies, Bullet or otherwise.
Rapidly cooling food, with still the background sense of – cabbage.
Having eaten enough to consider this to be a meal, why bother with the rest?
The leftover Rice was commensurate with a European Curry, that I abandoned the Masala says it all. This was the second worst Curry I have had this year, unfortunately, both within a period of six days.
It was time for the Hector to answer the waiter’s question.
Very poor – as the Calling Card was presented.
I shall spend three hours writing exactly how your Curry needs to be improved.
Both barrels were about to be delivered.
The inclusion of Cabbage was denied. I have searched long to establish what – Indian – Chefs are doing in the USA to create this level of horribleness. Over-cooking the Herbs is a possibility, ground Spices that are not fresh, another consideration. I have been in touch with people in the trade back in Glasgow, no explanation, but then, they wouldn’t know how to produce a Curry that borders on the inedible?
The lack of any coherent level of Spice in terms of heat and Flavour was outlined.
We buy our spices from India – was the reply.
I hear this line too often. This means they could easily come from a packet.
Maybe they are off by the time they arrive? – I proferred.
What else can I do for you?
Give us the bill and we’ll leave.
The Bill
$58.00 (£43.10) for Dr. Stan and Hector, and it appears we tipped, regardless. The waiter can only serve what comes from the kitchen.
The Aftermath
Experiences such as today’s are all part of expanding the breadth of coverage in Curry-Heute. Our visit to Mirch Masala is proof that other places can be so much better.
A question to the owners: why are you still featuring photos and reviews from six years ago in Google Maps when these are from another business, in a different epoch?
Mirch Masala – Indian Food At Its Tastiest – just a pity the Flavours were wrong, and nobody appears to be able to explain why.
2026 Menu
