Having made the phone-call last evening to establish when Chilli Grill (Rue Antoine Dansaert172, 1000 Brussel, Belgium) would actually open today, Hector arrived just before 13.00 having been told – noon. As with yesterday, the shutters were down, no sign of activity. I was determined to get back here later today, after all last September, Chilli Grill served Hector the best Curry ever encountered in Belgium, why pass up on the opperchancity?
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A couple of hours later, when Dr. Stan and Mags were tucking into – Spag Bol – at Poechenellkelder, that was my cue to depart. A fifteen minute walk and I was on Rue Antoine Dansaert. The shutters were up! Mein Host was standing at the door supervising his weans.
I took a seat, which is quite an awkward affair when someone blocks off the end of the row. I can see why they want the tables and chairs as close to the wall as possible, however, a gap between tables would help. The chap who blocked one end was not eating, I know not what his role was apart from guarding a bag of Rice. Two chaps appeared to be on duty, brothers I guessed, I recognised neither.
I studied the prepared Dishes on display under the counter. The Vegetable Curry looked very appealing, something in Beef/Lamb was also on display. As I learned here last year, Mutton – served at Chilli Grill may well be Beef. Dr. Stan had assured me that in his many visits here, he has ordered from the Menu. Mutton Karahi (€8.50) was what I was after.
To avoid an overdose of Garlic, I asked for a Coriander Naan.
Coriander? – replied the chap behind the counter who was in fact Mein Host, but neither of us had recognised each other. Brother – halfway out of the door repeated – Coriander. I then said – Garlic Naan (€1.95), I would hopefully get some sort of Naan. Why did I say – Garlic?
Spicy?
I concurred, then asked for my Karahi to be served – Desi-style – and without Green Peppers. Now we were communicating, the elder chap at the end of the row of tables acknowledged me. Desi, Apna – I repeated for good effect.
After a minute or two in the kitchen, Mein Host came out to address me:
When you ask for original Punjabi Karahi Desi Desi I must add Coriander, Chillies, Ginger and a little Yoghurt.
All was well, Hector was about to have a his required dose of Punjabi Cuisine.
I studied the phone numbers on the Menu. The first has continually cut when tried on the Huawei. The second, which took great effort to find, was the one that worked. On calling EE/Orange for assistance, it was suggested that the first number was Australian. Eh? The agent then changed his mind and told me it was definitely not a Brussel number. I only know that for me, one worked, the other didn’t.
Three more customers arrived, their first visit they informed me. A Vindaloo was ordered, brave, I would see this before I departed, too – Soupy.
Mein Host brought a plate, cutlery then the Naan and the Lamb Karahi. The Naan had perforations – Rogni-style. It was puffy around the edges, the perforations had stopped it rising in the middle. Crucially I could see lots of micro pieces of Herb cooked on top, Hector had his Coriander.
Mutton karahi
The Meat looked far too pale to be – Beef – so surely this was – Mutton? This Karahi looked just the job. Copious slices Green Chillies and leaves of Coriander stood out in the Blended Masala. The Oil was collecting around the periphery as it does in the best of Karahi Gosht.
The first dip of the Naan into the Masala confirmed why I had persevered. The Mutton and Ginger impressed so much last year, this was even better, a definite – Wow! – moment. I have never had a Curry as good as this in Belgium.
The food was piping hot. Eight pieces of Meat were present, every one was beautifully – Tender, this was exactly how Mutton should be served. The Chillies guaranteed a good – Kick – the Coriander added the always appreciated Herb flavour. However, I would say the Seasoning was below the Hector optimum. Still, I noted the Flavours as – Fierce. In Glasgow Karahi Gosht terms, this was closer in Flavour to Karahi Palace than Yadgar. This Karahi Gosht was right up with the very best.
More on the Naan: I found myself eating every bit, most unusual. The size therefore must have been ideal, the quality sustaining itself, no biscuity hardening as some Rogni Naan tend towards.
The Bill
€10.45 (£9.33) The cheapest meal in Belgium this week, and by far the best.
The Aftermath
As soon as the other three customers were served, it was time for a chat. It was only at this point that Mein Host remembered me from last year. He was keen to hear the verdict. Whilst I praised the meal, I did mention that I thought it needed a bit more salt. I asked if he knew the term – Karra? This he acknowledged but gave the answer which many Chefs give, they prefer to let the customer add their own. Hector appreciates Chefs who are – brave.
I had to ask about opening times. Child minding duties were given as the reason for not opening sooner. Perhaps he should change the times given on Google Maps to reflect what is the reality.
In the walk back to join – les autres – I was aware of of the Flavours lingering on the palate. One stood out, Garlic, why did I mention Garlic Naan? Chilli and Coriander Naan is where it’s at.
Menu extracts
