This was unexpected. Late last night, Mr. O’Leary’s airline informed the Hector that there is a strike at Charleroi Airport, today’s fight cancelled. Rebooked for tomorrow, the challenge was to find a reasonably priced hotel at short notice, anywhere in Belgium would do, it costs the same to travel to Charleroi regardless. One of the best Biers had on this trip was in Antwerpen, there was always the attraction of a return to Afghan Darbar (Sint-Gummarusstraat 35, 2060 Antwerpen Belgien). Mondays Lams Karahi at Afghan Restaurant disappointed, whereas Afghan Darbar set a standard on last year’s visit. Bier, Travel & Curry, Hector leads the simple life. Antwerpen is also ideally placed, just in case…
Anyway, it’s only a two hour train journey, without changing, to Charleroi.
16.00 CET, 15.00 BST, is Hector’s preferred time to eat. If ever the half kilo could be managed, this should be it. I stood just beyond the counter waiting to be recognised as a sit-in customer. A chap invited me to choose any table in the otherwise empty restaurant. The lady, who was clearly today’s hostess, was dealing with departing customers.
The menu at Afghan Darbar bears an uncanny resemblance to the Afghan Restaurant‘s. Here, one significant difference, the 500 gram Lams Karahi (€18.99) is appreciably cheaper, and there was no sign of the lesser – portion.
The lady came to take the Order, English was going be the lingua franca only one of us spoke it. I showed the photo of last year’s – kilo – and pointed to the – 500 gram – on the menu.
Drink?
Water with gas.
The tiny bottle of Sparkling Water (€2.00) came with a straw, for once, this was accepted. Poured into a glass, the drink would have disappeared in two gulps.
Check the gold-plated cutlery!
Given my perspective, I must have been sitting in the same seat as last year. The muriels (sic) remain the same. I like this place, one knows exactly where you are. 
A chap placed a chit on my table as he brought a Modest Salad, Raita and more Flatbread than I could eat in a week. The Bread was cold, given my increasingly expansive knowledge of Afghan outlets, that’s how it is. This Bread was tough around the edges but manageable in the middle. Had it been Naan, I would have been celebrating three pointy ends. Much Bread would go to waste. I put this down, in part, to the lack of communication.
The menu advises of a thirty five minute for Lams Karahi, mine came far too soon, but nothing like as quickly as Monday’s.
Lams Karahi
Everything was hotter than everything else, care had to be taken not to touch the actual karahi. The Tomato-based Masala was close to that served last time, then Meat fibre was apparent, not today. Today’s was not as Thick as before, but still not as watery as a Charsi. This was a marked improvement over what was served on Monday at nearby Afghan Restaurant.
The Spice Level took me by surprise, then I noticed the sliced Green Chillies which had not been cooked in, but stirred in towards serving. The Seasoning was well pitched, not as noticeable as last year when it was the immediate standout.
For the half kilo, this was definitely on the generous side, large pieces of Meat, some on-the-bone. There was no sense of the Lamb given back Flavours from the Masala, or whatever it had originally been cooked in. Tender towards Chewy, some pieces went down easier than others. On Monday I wrote – I don’t want to see Lamb again for a month – yet three days later, back for another challenge.
Salt, Pepper, Chilli Powder, Oil and Tomato, I could see nor sense any other ingredients. Yet, simple as the Masala appeared, there was way more Flavour here than just Tomato. And for the third time this week, I had to marvel at the intensity of the Tomato Flavour itself.
The Raita remained untouched. I added the chopped Tomato, Cucumber and Onion from the Salad into the karahi. The food was still hot enough to partly cook these. Diversity achieved and a whole lot more Flavour to burst onto the palate. Amazing.
I was enjoying this even though the knowledge of approaching diminishing returns was coming to mind. Finishing all could have immediate repercussions. With two pieces of Meat left, the white flag was raised.
Was this as good as last time, probably not. I noted two crucial words that had been printed on the chit – Little Spice. I hadn’t asked for this, the waitress may have been responsible. The Hector was after – the full Bhuna. Desi/Apna were unknown terms last year, yet I got the message across. Being caught in two minds at the point of ordering, see what comes, or be more proactive, a difficult scenario, not aided by the inability to communicate. There must have been someone on the premises who spoke English. Does the World not know that regardless of where we are, we – The British – are never the foreigners?
With no further engagement from the staff, I went up to the till to pay.
The Bill
€21.00 (£17.80)
The Aftermath
The chap who took the payment did manage to ask if I had enjoyed my food.
It would be interesting to tour some of my favourite Glasgow venues and try – Chicken Curry. Is this – The First Act of Henry The Fifth?
This time, I do feel I need a break. But then, there’s always Fish and/or Vegetables. If only I could get a – Wow! – level Fish Curry in my own town.
Stop Press!
Approaching midnight, here we go again, a message from Ryanair: tomorrow’s flight cancelled. Nothing flying out of Charleroi. This was the other reason why I chose to be in Antwerpen this evening, it’s ninety minutes to Schipol.
Amsterdam, here I come!
2024 Menu
Brugge, the final full day of this trip, and Dr. Stan has declared an interest in joining Hector for Curry. 
Indian Tandoori (Oude Gentweg 11, 8000 Brugge, Belgien) became my chosen venue for the day. Located in the south-east of the old town, away from the main Grote Markt, Indian Tandoori appears to have been bypassed by too many. It’s a small restaurant, seating thirty. Book in summer.
The Garlic Naan was served quartered, what is wrong with serving Bread – whole? Thin, risen in parts, some blisters, the Naan was suitably light. Instead of Garlic Butter dripping off, grains had been cooked in. This would prove to be acceptable to Hector’s palate and did not overwhelm the Curry. 
I had warned Dr. Stan that European Curry Houses are going to have way more Cream in their Saag/Palak than he is used to at home. Dr. Stan acknowledged the creaminess on its arrival. He worked his way methodically through the pot of Curry, alternating with Rice and Naan before taking most of the remaining Rice. I wasn’t hearing any – Mmmms – today, but this was not a Desi Curry House. 
It was tender meat in a creamy spinach sauce, with subtle spice and flavours.
The handi was piled high with a Thick Masala, this is what I had previously seen, and was my reason for choosing Indian Tandoori. The copious flecks of red made the heart sink. Just how much 
Five decent sized chunks of Fish were arranged over the Rice. There would be plenty of eating here. I separated some of the red flecks then realised, thankfully, that the majority were actually sliced (cherry?) Tomatoes, which had also been cooked in. 
A photo of Ram and Manish was taken, then Chef made an appearance. Well, why not? 
Update September, 2025
If it’s Monday, it must be 
Finally, on this trip, the Hector gets to see his Belgian Fanta in all its glory. No sooner had I got myself sorted when the food was brought to the table. We’re talking seconds here. If one is taking Karahi seriously, this should not be so. 
Included in the price, enough Bread to last me a week, a modest Salad and a Raita. A Flatbread, not a Naan, it was still light, puffy, impressive. The major drawback, it was cold, as in this is how it comes, cold. I don’t know if anyone has ever tried eating cold Bread with hot food, it might catch on. 
In what way was this – Karahi? 
Going back for more glorious 
Entering Chanab Tandoori at 13.30, one customer occupied a table to my left, whilst a chap was finishing off at the bench table along the right side wall. A quick glance, a larger room next door looked to be more inviting. Others thought so too.
As with many a Curry Cafe, the food was on display in kettles. Research had now raised the possibility of Hector having a Desi Korma on consecutive days. The photos in the online menu revealed Lamb Korma (€10.00) showing no sign of being the – creamy, mild – variety. I showed the photo of yesterdays 
Belgian Fanta, the paper cup may not prove the case, previous posts do, so much tastier with less colouring than the rest of Europe. How, why? 
The wait was not long, in fact not long enough. Just what current preparation had been done to produce what was brought? For once, the Rice portion looked almost sensible. Or did it? 
The appearance was completely wrong. A Desi Korma should have a Masala, rich in appearance with an oily sheen, and the merest threat of being creamy. This was Lamb Shorva. I would like to see their Mutton Curry (€10.00) for comparison purposes. 
Hot food, a good start. The Shorva packed a punch, so much Flavour coming through. There was no doubting this was down to the Seasoning which was totally a la Hector. The soft Meat was not giving back more than its own Meatiness, however, each intake of Shorva soaked Rice had Cloves to the fore. The intensity of Flavour had me won. A thought, this style of Curry was close to a traditional Aloo Gosht. Had Potato been present I would be nominating this for prizes. Who wins awards? 
I introduced Curry-Heute to the chap who had served me. Immediately another chap appeared, Mein Host – Umer Darz – whose photo it is on the menu. The serving chap did all the translating for both his boss and the first customer sitting in the room. The Calling Card was well received, the extent of my travels appreciated. Yes, the Hector does travel to the ends of the earth looking for Desi Punjabi fayre. 
One day I’ll find a DB-ICE that will actually run all the way between 
The double take describes my reaction on entering the premises. Gone is the long counter and the somewhat dingy décor, instead, well, a transformation has taken place in the last year. There was a shiny new 
Mutton karahi (€12.95) has been my go-to Curry at
On the return to my seat I took two cans of Orange from the fridge, no Belgian Fanta available for Hector yet. Two cans, I’d had nothing to drink all day. The first, despite the off-putting colour, disappeared in an instant. 
Topped with fresh Coriander, the Masala had the correct oily sheen. The slight creaminess was visible therein. I decanted the boneless Meat, ten large pieces. This meant that the remaining Masala had to be described as – minimal. Not enough Masala to engage all the Rice then. Should I ask for more? That might set Curry-Heute back a decade. Two whole Chillies were revealed. 
The much hoped for Citrus Blast, from the Yoghurt, Chefs assure me, was spot on. The Seasoning was well below the Hector idyll, a pity – the rules – did not permit the use of the Salt mill on the table. With so much Flavour from the Masala, this was not an issue today. 
Busy as I had just made him, Shahzad was keen to catch up, he knows Dr. Stan, Marg, Howard. How were they? Why was Dr. Stan not here today, yes why? 
Moments later, a Side of – Tori masala – was brought to the table. Some may find the Oily Masala off-putting, the slimy Texture also. A new experience, and an Interesting Vegetable is always appreciated. 
Arranged upon the remaining virgin Basmati, it became clear that in no way was Hector going to finish the Rice. The Flavour took me back sixty years. This Masala must have been simply made with Curry Powder. Whether it complemented the Desi Korma remains debatable, it did prolong the experience. 
In my search for the 86 bus stop, I passed Comte de Flandre Metro station. Lines 1 and 5, another way to get to 
A day in 
On the assumption that Lamm Cutlet (€14.00) could be even better, I asked for this. Nein. Lamm Filet Curry it would be. A half litre bottle of Sparkling Water (€2.00) completed the Order. The conversation, mostly one way, so maybe not strictly speaking a conversation, was in Deutsch. Anna manifestly has less English than Hector has Deutsch. 
On 
As is ever the case in Europe, the Basmati was the dominant feature on the tray. The Curry was decidedly Lamb Shorva, as thin and watery as a Masala could be. 
The piece of Poppadom was set aside, there were more interesting things to deal with. Top right was the same watery Daal as served in 
The accompanying small bowl had another version of the – Spicy Sod – plus pieces of Green Chilli just in case that wasn’t deadly enough, more Tarka, then Yoghurt, the means of diffusing the situation. Spice Level could be adjusted, with care, to one’s own desire. 
With the Lamb Curry spread across the left hand side of the Basmati, the Shorva mostly disappeared. That which remained, bottom left, would take patience to relocate. There was enough to confirm that the Seasoning here was definitely low. Having already established that this was not the major source of Flavour before me, I was left to wonder. In 2003, Marg and Hector toured 
Cold food, an inevitability, spoiled the end game. I prefer a plate to a metal tray. 
There was nothing here not to like, it simply could have, should have, been so much more. 
It is six years since the last Curry-Heute post from the city of 
The S Bahn took me from Hauptbahnhof to Bilk, two stops. With an arcade on both sides of the road, – the blue dot – was struggling to differentiate. Bürgerhaus Bilk proved to be the correct one, and no, the Hector was not entering a Burger House, though a few Frikadelle may be consumed on this trip. It was 12.40 when instinct took me up the escalator to the arcade eatery. 
Number 7, Chalau Qurme Gosht was described as being served with Rice and featuring Veal. With the food in kettles and on display, I watched those in front of me have their orders plated. There was no avoiding the Euro Rice portion. Two Rices were being given. Meat Rice – is what it sounded like when it became my turn. Why not, it looked tastier than the plain Basmati. In addition to the Meat, the Chalau Qurme had Chana and Kidney Beans in the Shorva. This inevitably reduced the meat content, but this was still quite a plateful, for not very much.
There was ample seating to be had, and many other options from which to choose. This would be a good place to bring someone who wasn’t bothered about having – Curry. There is wi-fi in the mall, use it, the phone signal is otherwise non existent. 
The contents of the right side of the plate were spooned on to the left. A Soupçon of the Spicy Sod was mixed through. Spice Level was not going to be an issue, steady on, Hector. The Seasoning in the Shorva was spot on. The Meaty Rice gave a blast of Clove, familiar territory. Fruit, a Sultana or two, also adding more Flavour. The strips of Carrot raised a smile, exactly what does a Carrot add to a Curry, no point asking anyone at 
Spice, Seasoning, an array of Flavours and Textures, this was proving to be an enjoyable meal, despite being nothing like the Desi Korma that was hoped for. Chili Con Carne meets Goulasch may be an apt description. There was sufficient moisture that all of the Rice remained interesting. The Hector managing every grain of Rice in a Euro portion? Most unusual. 
Downstairs is chocolate heaven, ice-cream too. I know someone who would be amused here.
And so the rain continues, the second day of meteorological autumn and the Hector is still waiting for summer. Maybe, continental Europe can provide warmth and blue skies. Watch this space. 
On 
I had previously initially ignored the QR Code on the menu, it can be revealed that there are Daily Specials, today’s included: Lamb and Potato Curry (£9.50) served in the traditional – Shorba, Saag (£8.00), and a Chicken Karahi (£10.00) served on-the-bone. Furthermore, extra detail for the Dishes on the printed menu, the description here describes the Chicken Korma (8.50) as having – a thick and delicious gravy. This makes the Hector think – Desi Korma – and not the ubiquitous Cream & Coconut version. Contains Milk – enhances this thought. Mmmm?
The wait was an appropriate twenty minutes during which the waitress returned to discuss the Spice Level. 
The first sight of the food confirmed the Hector would need no more. 
You don’t get this in Mainstream Curry Houses, this Curry looked spectacular. The menu gives no clue, but as with the 
Decanting the Lamb and the Potatoes, the ratio was half and half. The pricing was therefore realistic, fair, reflecting the lesser quantity of Meat. Still, there was enough, no complaints here. The Potato pieces had clearly absorbed the Spices. The Masala was dark with specks of Herb, thick, viscous, magnificent. Desi/Apna was written all over this Curry. 
The sensation of the Masala on the palate was wonderful, smooth, velvet. The Seasoning was there, the Spice Level was no more than – medium. Next time – extra Desi – for the Hector. 
The scaffolding has gone!
Vini was there to greet as we entered at 14.00. I took what has become my usual spot in the corner at the window. For thirty minutes we were the only diners. Their Dal Makhani (£9.95) looked glorious. I’ll have to go Veggie on a future visit and try this with the Cauliflower Potato Greens (£9.95). Two main courses, no Rice, no Bread. 
The Chapatti was as Marg likes it. A second was always on offer, however, it could never be justified.
Ginger Strips and whole Green Chillies, Toppings to embrace. The Chillies put the diner in charge of the Spice Level. I ate a whole one. 
The viscous Masala is what makes this Curry. The Seasoning didn’t register immediately due to the splendid Spiced Onions. In time everything came to the fore: Spice, Flavours, that special buzz that eating Curry creates.
The boneless pieces of Lamb disappeared in no time. One was so Tender it went down with no chewing whatsoever. Not clever. Fingers had to be employed to tackle the big bones. This is when the Hector tends to make a mess, of himself, the t-shirt. A solution has been sourced, be prepared to be amused. 
The Masala here was comparatively abundant. Had the viscosity not matched the Desi Lamb, the term – Soupy – might have been applied. This was fine. Apart from being boneless, it was difficult to tell them apart. 
Chosen because the onions were included in the smooth sauce. I do not like big chunks of onion – Marg related.
I had sampled a Soupçon at the start and found the Masala to be – Tart – in comparison to the Desi Lamb’s. My Rice portion was such that there was a donation across the table. When Marg had finished, I had another go.
I’ll stick to the Desi Lamb, on-the-bone, of course. 
I quickly dismissed today’s Specials on the board. None of those Dishes suit the Hector palate. Given the strange hiatus on the palate reported in recent weeks, I decided to conduct an experiment. Instead of repeating the glorious 
Ten pieces of Meat, no bones, were arranged around the perimeter of the Rice base. The slices of fresh Mushrooms maybe reached six. Hector could manage a Starter at Curry Cottage in addition to a main course. Enough food to be regarded as – 
The Spice Level was initially moderate, I would revise this upwards, significantly around the halfway mark. Yes, a decent Spice Level. There was no doubting the level of Seasoning, totally a la Hector! Damn good Curry. To what extent the Garlic was adding to the richness of Flavour in the Masala cannot be ascertained. What was certain, this Masala was right up there with the best. Then there was the occasional blast of Cumin from the Rice, I waited for one of the Seeds to lodge in the usual spot. 
