And now, the end is near
And so I face the final curtain
My friend, I’ll say it clear
I’ll state my case, of which I’m certain
I’ve lived a life that’s full
I travelled each and every highway
… well not every highway, but as many as a man could possibly expect in one lifetime.
Seattle WA, The Final Four Nights of Hector’s Big Birthday Tour is drawing to a close. Today was the last possible time we could visit Chili’s South Indian Cuisine (4220 University Way NE, Seattle, WA 98105 USA), and so we did.
Anila, Mein Host, had warned us on Friday that there was a street fair being held on University Way this Sunday afternoon. The – U District Street Fair – is primarily an arts and craft fair, of course there had to be food trucks selling all American fayre. Not good for those who pay rent to occupy the fixed premises. 
Whilst the street was mobbed, Chili’s was empty when we arrived at 12.40. Our sitting once again at the window table did the trick, people started coming in.
What is the difference between goat and lamb – asked one customer at the adjacent table. Anila brought me into the conversation. I could have drawn a picture, however:
Lamb is typically more fibrous, fattier, Goat can be tougher, but not as served here – was an improvised answer.
Anyway, the Hector was here for the Fish, Tilapia, to be precise. On Friday, Dr. Stan spotted Chettinadu Fish (Boneless) Curry ($20.99), a relatively recent addition to the menu at Chili’s, a Curry the Hector holds in the highest regard. Few venues serve it to Hector’s liking, and this refers to the entire World of Curry Houses reviewed in Curry-Heute. From what I saw on Friday, this could be right on the button.
Today, both Dr. Stan and Prof G would both have Chettinadu Lamb ($22.99). The waitress, who has brought the chilled tap water on our recent visits, took the Order with care. Spice Level 4 for Hector, 3.5 for the chaps.
Fisch Chettinad, Lamm Chettinad, not since the halcyon days of Indian Mango (München) has Hector sat at a table with such an order being relayed.
The Mexican waiter, not present on our last three visits, came over to greet. It’s as if Hector is known here. Anila caught up with our Portland OR interlude. That we travelled by train seemed to bemuse.
The final feast was assembled on the table.
*
Chettinadu Lamb
Boneless Lamb served in a not too Soupy Masala. As with the Goat Chettinad had here two days ago, the ratio of Meat to Masala was favourable. It also meant careful management of the Masala with so much Rice and Bread to consider. My fellow diners gave their verdict. Dr. Stan:
So tender lamb, cooked in a sauce with a beautiful blend of spice flavour set at a perfect level. Sadly my last one.
Prof G: Second visit in two days. Wonderful depth of flavour with spice level 3.5, perfect to enjoy the plentiful lamb.
There was an interlude to our eating, Anila conducting – happy birthday – to Pradeep, a customer. I shall admit to not taking part, way too busy eating.
Chettinadu Fish (Boneless) Curry
I saw it on Friday and did the double take. Today it was mine. The Masala was dense, and at an absolute minimum in its ratio to the Tilapia. Diced Onion, caramelised, I believe, were prominent.
A Dry Chettinad, so few dare.
The three Dry Red Chillies were duly set aside. They help provide the distinctive Flavour, they need not be consumed. Coriander leaves and stems, the latter would add a distinctive grittiness to the Texture, both giving Flavour. And not the dreaded soapy-cabbage that keeps appearing in US Curry. The separating Oil, the Hector felt so much like at home.
Level 4, a big Spicy blast, but not such that the Flavours would be be masked. Too often a Spicy Curry turns out to be Chili and no more. The level of smokiness was less than had here before with other items in this section of the menu. What was prominent, the Fish, a Fish Curry that tastes – fishy. This is never to be taken for granted. Fish that retained its integrity but was easily flaked with the fork to create something more resembling a Fish Karahi as served in Bradford (England).
Desi Curry: whole Black Peppercorns, Green Cardamom, four whole Cloves, the Meat versions of this creation did not feature these to this extent. This was Curry Heaven.
Seasoning, that oh so special parameter, I hadn’t even given it a thought, so full of Flavour was this Curry. There was so much happening on the plate. At times there was a tang, evoking Achari, but a Pickled Curry this was not. This was a veritable South Indian Curry, as good as it gets.
The glorious Parotta were used to scoop up the Minimal, gritty Masala. The Masala infused Rice added another dimension. Let’s celebrate the Parotta once again. So few venues across the planet serve this special version of Paratha. White, soft, stretchy, layered, buttery, a joy to dip in any Masala.
Everything OK? – we were asked.
Wonderful!
And then reality struck home. With the end game before me, mostly Rice and Parotta remnants, the realisation that this was it, my final few mouthfuls of Curry at Chili’s South Indian Cuisine, Seattle WA. An emotional moment such that the stomach said – no more.
Having wiped the plate on the previous visits on this trip, today, the Hector had to surrender. The head says, this would be my last ever visit to Seattle WA. Something, from somewhere deep inside, does not accept this.
So it goes.
A reality check: only in München has a Fisch Chettinad been served this way, but now at Chili’s. Hector has to be the common denominator. I would like to think that the writings in these pages have brought this otherwise unique interpretation of a Fish Chettinad across the Atlantic.
The Bill
$50.12 (£37.22) For Dr. Stan and myself, tax and tip included.
The Aftermath
With Chili’s filling up, time for the heartfelt farewell.
A Vera Lynn song, or Mrs Lewis as she was known in Burgess Hill (England), now feels apposite:
We’ll meet again, don’t know where don’t know when…
Songs should be sung about Chili’s South Indian Cuisine, this is a special place.
Update – Tuesday, March 19th
With a flight back to Blighty later in the day than Dr. Stan’s and Hector’s, Prof G made his way back here for lunch.
