Four nights in Seattle and two visits to Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA) may speak for itself. As a Curry Blogger, it is a pleasure to once again share the experience.
After Wednesday’s outstanding Goat Chettinadu, Hector promised to return this lunchtime, and hopefully once again meet up with proprietress – Anila. It is six years since we first met on Visit #2. However, it is the review of Visit #1 which has adorned the walls of Chili’s since 2018.
Arriving just after noon, Buffet is what was expected given the other information on their wall. With my back to the door and facing the kitchen, there was no sign of Anila, we had time.
As Marg and Hector studied the menu and marvelled at the wall beside us, there was an audible air of excitement in the room, Anila entered the premises, multiple sheets of A3 in hand, printouts of Visit #3! These were sent out for laminating whilst we dined and duly returned. The walls of Chili’s are about to be updated.
Chili’s is the only restaurant in the entire World known to Hector, that has embraced Curry-Heute to this extent. Mutual admiration, Chili’s serve outstanding Curry, Hector describes the moment.
Tea was immediately offered, Marg willingly accepted, she does take milk.
Being Marg’s first visit to Seattle, she had not met Anila, of course Marg features oft in these pages and so it was she who Anila recognised on entry. Introductions made, there followed a lengthy catch-up. When Dr. Stan and Hector were here on Visit #2, it was Father’s Day, the Good Doctor was most put out when the waiter made an assumption regarding our dining together. Tomorrow is the Spanish Mother’s Day. OK, not coincidental, but we did establish that Dr. Stan and Anila share the same birthday! In two weeks there is a street festival outside Chili’s, we timed today’s visit well, there was time to discuss all things – Curry.
We were here – to dine – and so the food Order was relayed. Chettinadu Lamb ($20.99) for Hector, and Lamb Dosa ($17.99) for Marg. The iced water provided would suffice, and as I explained to Anila, this would be left mostly untouched until after my Curry. It’s madness drinking water with Spicy food, or anything else for that matter. Children resort to milk.
As on Wednesday, Visit #3, Marg opted for – two – and Hector – four – on a Spice Scale of one to five. A simple system, and experience has already proven – it works.
Chettinadu Lamb
At Chili’s it’s not just Curry with Rice as many places offer. The two Parathas which also accompany are something special. These are – Malabar Parotta – the soft, layered, buttery kind. Today’s were way more stretchy than given on Wednesday, the perfect Paratha.
Being early in the day and facing this quantity of food, the Hector was going to have to pace himself. The Rice quantity was once again perfectly judged. All things being equal, this again looked a clever balance of Curry, Bread and Rice.
What evoked the sight of a red shark fin protruding above the rim of the karahi, was actually a dried, red, smoked Chilli. This is always Hector’s marker, a decent Chettinad must surely follow. Unearthing a further two whole Chillies, wonderful. Of course, only a fool would eat them. These impart Flavour, and Flavour is what Curry is all about, not causing discomfort. Anila had remarked at the point of ordering – You like your food spicy.
Indeed, and that’s why I don’t touch the water.
Twelve pieces of Boneless Lamb were arranged on the Rice. As is my wont, half the Masala was retained for dipping, the rest used for smothering.
The Masala was approaching a Shorva, a distinctly different style of cooking to the Punjabi Karahi which prevails in Glasgow (Scotland), Hector’s home city. I have reached the conclusion that whilst comparisons can be made, the exercise is pointless. South Indian Cuisine is entirely different, and this is what is served at Chili’s.
What a Curry! The Smoky blast of Flavour, a Spice Level to keep things interesting and Seasoned a la Hector. This is not for the faint of heart.
The Lamb was top class meat, not only Tender, it was also giving back way more than just the Flavour of the Lamb itself. This is a major criterion in establishing Curry beyond the Mainstream. Another is Whole Spice, and in addition to the three Red Chillies, a whole Clove was encountered. Bite into these if one requires, they have usually completed their mission when one takes in Masala from their vicinity on the plate. Today, Hector was not missing the – bones, there was another agent mixed through this Chettinad. Having spent time in my own cooking, finely chopping Coriander leaves, here were whole strands, stems and leaves, mixed through the Masala. Fresh Coriander, Mmmmm, This may have been the icing on the proverbial cake, Whole Spice and Herbs, these are what prove that Chili’s is a cut way above the Mainstream.
As on Wednesday with the Goat Chettinadu, the Hector was enjoying a meal in two acts, and soon a third. The dipping of the Paratha in the Masala was a joy, the Curry & Rice was – the main event – then latterly as the Shorva was fully absorbed, a more north India style – Dry Curry.
With pleasure coming from all directions, the receptors were in overdrive, One simply does not wish a meal like this to end, especially when one knows that a lottery win aside, the chances of a return to Seattle are remote.
The karahi was wiped clean, every grain of Rice scraped off the plate. Justice was done.
Lamb Dosa
Marg’s Curry preference is always a single Chapatti to accompany. By ordering a Dosa she had deliberately omitted the Rice and the mass of Bread. Here was a paper-thin Rice-based Bread containing both Lamb and Potato, or Aloo Gosht!
The accompanying Sambar, a Vegetable Soup, would remain mostly untouched. Again, being one who is most exposed to Punjabi Cuisine, Marg prefers her Curry to be – Dry. By not involving the Sambar, Marg retained the Texture she is used to. In time the Vegetables were scooped out from the small bowl, an Interesting Vegetable always enhances a Meat Curry. Marg’s words:
A large, crisp, rice-bread encased my Lamb Curry. An ideal meal with plenty tender meat and potato. In terms of flavour it was a great Curry. I didn’t add the sauces, I felt I didn’t need to, it was moist enough.
With the plates removed from the table, there was further conversation.
Anila has had Chili’s for ten years, she first established a Seattle business back in 1993. The Covid times were difficult – a ghost town – is how Anila described the situation.
Anila has been approached to appear on TV shows. I mentioned what happened to our own humble British lady of Indo-Pak origin who entered a televised baking competition, and is now a major celebrity. Nadia – Anila is well aware of this lady’s fame and fortune, and prefers not to go down that route. Family is all. I had met one sister on Wednesday, she has quite a few more.
I realised the staff were by now intrigued as to who we were and the significance of the printouts. It was obvious that they would have to be included in this review. There was a flurry of photos, with a member of staff from the Deli next door also being summoned.
Despite our protests, there was an inevitable conclusion to our meal.
The Bill
We were honoured.
The Aftermath
The Deli, we were taken a few metres up the street to Chili’s Deli & Mart. On the right hand side at the entrance lies an array of kettles, Takeaway is on offer. Along the left wall was every Spice in the book. I noticed the boxes of mixed Spice and expressed my belief that too many Euro-Curry Houses simply chuck in a box and get away with it. Adjacent to these were the Whole Spices and Herbs.
Pointing to the Fenugreek Seeds I said – Methi.
We both then said – Kasuri Methi – together.
Hector and Anila are in harmony.
Anila is due in the UK later in the year, maybe one day – Scotland?