It is twenty years since Hector first set foot in Belgium, a statement which may well be repeated over the next couple of days, we shall see. Despite having visited Brussel in each of the last three years, I have not gone out of my way to eat Curry, yet on reacquainting myself with my last Curry here in 2014 at Bombay Inn, I note it was better than expected. The problem is too many Nepalese Restaurants in Belgium masquerading as – Indian. The result is Bland and Soupy Curry, not what The Hector enjoys.
Information Technology is improving all the time, there’s so much out there if one looks. Why do people keep asking me what my Favourite Curry Houses are? It’s all posted here! I managed to filter search results to guarantee sourcing Punjabi Cuisine. I phoned Shere-E-Punjab (Rue de l’Artichaut 2, 1210 Saint-Josse-ten-Noode, Belgium) last night to see if they were open at Lunchtime, their loss. Punjab Tandoori Cuisine (Avenue Georges Henri 208, 1200 Woluwe-Saint-Lambert, Belgium) is a Trek out of the City Centre, but looked promising. Google Maps gives so much information on how to get from A to B using public transport. From Brussel Zuid I took Metro Line 2 in direction – Elisabeth – the six stops to Arts Loi, then changed to Line 1 in direction – Stockel – another six stops to Gribaumont. From there it was a few blocks to Punjab Tandoori Cuisine, in the pouring rain as it happened.
What is primarily a Takeaway, Punjab Tandoori Cuisine is not open every Lunchtime, Thursday is a good day. I arrived at 12.05 and conveyed to Mein Host that I was here to eat on the premises. He replied in English and handed me the Menu, in English. Stairs leading up to a balcony, a Mezzanine even, revealed four tables seating fourteen in total. The places were all set with a jar of Lime Pickle on each, I took the smallest table.
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The online Menu had already tantalised, I would be having a Curry from the Punjabi Special Dishes section though quite a few other Dishes tempted: Krayla (Karela) Gosht (€16.00), Matter Keema (€12.50), Punjab Lamb Balti (€17.00) and Punjabi Lamb Achari Karahi (€16.00). I chose Punjabi Lamb Handi (€17.00) which is jointly the most expensive Curry on the Menu. This was very much a case of letting Chef show what he can do. Handi can be anything really, that the interpretation here includes Cream came as a surprise. 
Hector has a Creamy Lamb Curry? So it goes. I did not fancy spending €5.50 on Exotic Bread and so settled for the Pilau Rice (€2.00). Mein Host took the Order, we agreed on an – Above Medium – Spice Level. I checked that no Capsicum would appear, he assured me that Peppers were not part of this Dish. He left me with the Menu, I had even more time to study it, Capsicum only appears in Jalfrazi. I was liking this venue more and more. A Fanta would accompany, Belgian Fanta is so much better than that served anywhere else, not as Sweet, less artificial colour.
I could hear scraping and stirring sounds from the open kitchen underneath where I sat. The layout is similar to Glasgow’s – Little Curry House, but smaller still. Enough time passed to convince me that this Curry was not straight out of The Tall Pot.
As ever in Europe, the Quantity of Rice was absurd. Knowing what the rest of the day would entail, I tilted more on to my plate than normal. The Rice Bowl was – Hot – seriously – Hot.
The Punjabi Lamb Handi looked very Rich. The Masala was a Blended, Thick, Creamy Mass with Oil collecting, off-putting for some, not Hector. I decanted the Meat and Masala and could see that the Coriander had been cooked in. I took my first sample – Euro Curry! One could pick this out as being comparable to that served across Mainland Europe, so different from the UK. I ate on.
The Meat count was into double figures, the Lamb as Tender as one would hope. The Spice Level was certainly – Above Medium – and impressed. The Seasoning was down, appropriate for a Creamy Curry. There was an occasional Herb Hit when the sporadic Coriander was encountered. Seeds, what were these? Most certainly not Cumin. Cardamom was mentioned in the description, Cardamom Seeds, not Cardamom Pods. I’m still learning.
I became more at one with the Curry, I have tasted this before, in my own kitchen! Occasionally I chuck Cream into Leftover Curry if my Masala is too Thick and/or Minimal. Adding Water is not a good idea. When Mein Host called from the bottom of the stairs to check all was well, I had to admit it was. I was very much at home with this Punjabi Lamb Handi.
The Bill
€20.00 (£17.60). Once more I thank all those who voted for Brexit for hammering Sterling.
The Aftermath
I gave Mein Host the Calling Card and introduced myself. We then chatted for a few minutes about Curry in Belgium. He is a Pakistani-Punjabi who appreciates the Food of India by region. I congratulated him on the array of Dishes on his Menu, there’s more than enough to tempt me back. I would recommend phoning at 11.00 before trekking out here if one desires a Noon Curry.
Both Mein Host and Chef were happy to pose for Curry-Heute, this I feel always adds Quality to the Blog.
As I wrote three years ago, I departed to meet up with Dr. Stan at Cantillon at 13.30. Plus ca change.
On our walk back towards our respective accommodation this evening, I chanced upon another source of Pakistani Cuisine: Chilli Grill (Rue Antoine Dansaert 172, 1000 Bruxelles, Belgium). This is another Cafe-style venue, the way I like them. The display of Pre-cooked Curry caught my eye as I passed, I did a double take. They open at Noon each day, a ten minute walk from Grand Place.
The Belgian Curry Scene appears to be improving, it had to.
