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?
Day #50 of Marg and Hector’s – Round The World in 80 Days. Nothing in life is certain, however, Hector always knew that if a return to 
It was 18.10, this sunny evening, when Marg and Hector arrived at the premises. Curryspondent Tracey had informed me that, since 2018, 
The waiter led us to table one adjacent to the Lunchtime Buffet set up. The lady bringing out the food was not the one I was introduced to on 
Main courses are served with Rice and the choice of two Paratha or Chapatti. 
Quiet when we arrived, the place was rapidly filling. With the student, and lecturer population in this neighbourhood, the intelligentsia are going to quickly recognise quality Curry, decently priced. Then there’s the Buffet, I have already resolved to return Friday lunchtime. Buffet, not Hector’s norm, but it will be a new experience here, and an opperchancity for Curry-Heute to be more comprehensive.
Behold the feast!
Hector’s Chettinad yardstick – is there a whole, red, Dried Smoked Chilli? 
Level 4, spot on! The Smoky Blast was just as anticipated, wonderful. Spice, Seasoning, Smokiness, classic South Indian Fayre. The appearance of the Masala took me back to the early days, for Hector this is the 1960s. A Masala can look so good, it just has to be so. Not Soupy, not Oily, but still managing to be – rich. There was a sense of Tomato in there.
The Parotta was dipped oft in the Masala, deliberately held back for this purpose. Then there was the Masala soaked Rice. This was a three ring circus, so much happening. There’s more.
Under the lights, this had the same rich – redness – as the Chettinad, misleading. This Masala had a much browner hue. Strips of onion had been cooked in, towards pulp. A bit too close to Hector’s last, and
A slight sweetness – was an early remark by Marg.
I had been watching for any sign of the Hostess from 2018. From the kitchen a familiar face appeared, briefly. Calling Card in hand, I asked the waiter if I could speak to her.
Hector’s choice for a 
Five Rivers Indian Cuisine (2245 Judah St, San Francisco, CA 94122 United States of America) is way to the west of Downtown, so dragging Marg that far out did not immediately appear likely. Cue a conversation with an Indian chap at The Crafty Fox, and The Golden Gate Park and Botanic Gardens were added to Marg’s wanna’ go list. Five Rivers lies a couple of blocks to the south of these.
Tram N takes one to the door, prior to this there was the matter of ticking off a certain red bridge. Eventually, and certainly hungry, it was 16.30 on a Sunday afternoon, the perfect time for Curry.
A young chap appeared, menus were provided, one for Curry, the other for Mr. Singh’s Pizza. We have succumbed to Pizza twice on this trip, as yet no Burgers. 
He did not appear to know what –
I may have got through.
The Naan was pathetic. Quartered, even whole it would have looked feeble. Thin, not risen, and only beginning to show the required blisters.
This was not what was hoped for. A Dry Karahi with a Thick, Minimal Masala is what the Hector was expecting, not Shorva. Then there was the Onions, lots of them, too many. A Karahi with lots of Onions, heaven forbid what they would have served if let loose on the 
It’s just as well there was Rice, using the Naan to eat this alone would have made a right mess. Ten big pieces of Meat were arranged on the Basmati, a decent portion. The moment of truth.
From whose – Book of Curry – was this a Rogan Josh? There are two interpretations, the cursed modern – Creamy, or the Tomato-rich the Hector grew up with. What was this?
Plenty pieces of lamb of varying sizes. I had to cut up a few. A rich tomato-based sauce. (how did Marg come to this conclusion?) 
The Bill
Shalimar Restaurant (532 Jones St, San Francisco, CA 94102 United States of America) was ignored back in 2018 in favour of 
Day 46 of this trip and once again the rain has followed us, always eastwards, something to do with which way planet go. 
Marg, sporting the cardigan which subliminally is worn when going out for Curry, was having her norm: Aloo Keema ($12.95). We would share a Naan-A-Akbar ($2.00). The composer of the menu can call it – great – we shall decide. 
Served on-the-bone, as true Karahi Gosht should be, there were six massive pieces. Let’s get the only criticism out of the way – the food could, should, have been served warmer. 
The first dip of Naan into the Masala revealed a – killer Flavour. The Spice was there and would build some more. Again, sensibly pitched as was the Seasoning. This Masala was the real deal. 
A dry Keema, in terms of no needless Masala. Given the quality of the Karahi, it was no surprise when a genuine Aloo Keema was presented. This had one significant difference, Marg assured me there was Keema, and pieces of Chicken also. This I hadn’t noticed whilst eating, far too busy, but this may explain the lighter colour. The presence of whole Spice marks a meal, Marg pulled out a Black Cardamom. Her verdict:
The dish had very little potato but was full of mince and very small pieces of chicken. It was full of flavour and a joy to eat. It had the right tantalising blasts and was not too spicy. It was just great. 
In the spirit of why does a birthday have to last one day only, another Curry felt justified. There was a Curry House minutes from our hotel in Ala Moana, a lunchtime visit was agreed upon. Somewhat peculiarly, Bombay Palace Restaurant (1778 Ala Moana Blvd, Honolulu, HI, 96815 United States of America) finish their two hour, midday session at 13.30. 
Hector rarely eats Curry before this time, but with sleep patterns still awry, one could be squeezed in. There was a determination to visit Bombay Palace, research had narrowed down the array of Curry Houses in Honolulu to here and yesterday’s 
Marg was not having Curry, House Salad ($7.95) and Chai ($5.95) would suffice. For Hector, the 
It’s a while since I had to pay for Basmati, here a two Dollar charge, fair enough. Perhaps it was this that put me off ordering a Naan ($3.95), or more likely the time of day. 
With full view of the otherwise empty restaurant, there was no need to move from my seat to capture the setting. The open kitchen was partially obscured, one chap appeared to be doing all. 
House Salad
The Masala clearly had a good dollop of Dairy in there. Thankfully, this was not what the Hector would consider to be a Creamy Curry. 
The Spice Level impressed from the start, – Hot – had been asked for, this was well judged, enough, no need to go too far. The Seasoning was within acceptable parameters, maybe more would not have suited this Masala. One Flavour was making me think Euro-Curry, then things became more complex. A few Cumin Seeds had been mixed through the Rice, I waited for these to kick in, nope, but there something going here. Earthy but aromatic – was noted next. How does all this come together?
So, a slightly more Creamy Curry than I would prefer, but by just a tad. An Earthy Flavour with the likely addition of my favourite Herb, this was proving to be a worthy Curry. 
The Bill
A whole week without Curry! Time to make up for it. Today is a day to celebrate, it’s Hector’s birthday. Traditionally, Marg takes Hector out for a big meal, Curry of course. Today was somewhat different. 
The early rise for the trip to Pearl Harbor, Marg’s birthday present to Hector, meant there was a siesta thereafter. It was late afternoon when we set off for Waikiki, a half hour walk from Ala Moana. We located Desi’s Indian Curry in a backstreet eatery, Kiosk 2 in the Royal Hawaiian Dining Plaza. It’s just as well this was not Marg’s birthday treat. 
Hector was still taking photos of the menu and surroundings as Marg approached the window in Kiosk 2. She ordered: Butter Chicken (£18.00) (medium), the national beverage ($2.00), and Chai ($4.00). Rice is included with Mains. 
The Hector presented and added: Goa Fish Curry ($18.00) a Naan ($3.00) and another can of cola. 
The Bill
The Rice was exactly the right amount. No wastage. 
At first glance, I assumed Marg’s Curry was mine. Nope, the Hector had ordered the yellow one. This was as Soupy as Curry can be, remote from the favoured Desi Karahi. The Yellow Sauce, fortunately I was saved from the curse of the Big Onions. The sense of humour was being tested. 
Tilapia, at least I knew this was a worthy Fish, and there was plenty of it. Well cooked, the integrity was maintained then easily cut with the plastic spoon. Flecks of red were strewn through the Masala, Chilli of some description. Consequently, there was a good – kick – but the Curry lacked Seasoning. There was no hiding the Coconut, but this was far from a – Sweet Korma. I was about to accept this Curry for what it was, then I realised the means for bringing out all the Flavours.
The Buttery Naan had the Seasoning, by dipping this in the Masala, there was a dramatic resonance on the pleasure sensors. A Curry of two halves, once the excess Masala had been taken care of, so there was something resembling a – Dry Fish Curry, way better. I cut the Tilapia into flaky pieces, apart from the colour, this was approaching the Fish Curry the Hector seeks. Now there was nothing not to like. A decent Fish Curry. 
Marg is the expert here, Hector abhors this creation. Orange, Soupy, this is what those who like this style of Curry enjoy. Four big pieces of 
Marg’s words for the day:
We stacked the empty plates/bowls and returned them to Kiosk 2. Time for introductions. Ash received the Calling Card, hopeful
As guests of Mark and Jude, it was they who nominated Two Fat Indians (58 Princes Street, Central Dunedin, Dunedin 9016 New Zealand). Jude booked a table for 18.30. Marg and Hector had noted the other branch of Two Fat Indians in 
This left Marg to have Lamb Railway Wala (NZ$21.90) which features Potatoes. Aloo Gosht! Mark would have the same. 
Jude was not a vegetarian when 
The seating area at the window remained unoccupied during our stay. Was this an overflow, or a waiting area for Takeaway customers? Thereafter, the décor of Two Fat Indians is informal, yet an ambience has been created that would suit – the ladies. 
The Naan was thin, cut into bits, not ideal. Still, it was the right type of Naan with a hint of blisters. Served whole, with more girth, would have made it a whole lot better. 
Shavings, possibly Potato, topped a pale Masala with pieces of Lamb protruding. Soupy Masala has not been a feature of New Zealand Curry, this maintained the standard. Thick and minimal again describes the Masala, enough to match the quantity of Rice.
The Seasoning was right there, the Spice Level built as I ate. A good start. The Flavours came across well, though if there was Methi in there it was not prominent. In terms of overall Flavour this was a new experience, powerfully-mellow, rich, pleasant indeed. 
The – medium-plus – had extra leaves on top and possibly Coconut. Nobody tells me anything. The Masala looked to be a slightly more orange version of mine. Again, Thick, sufficient, a worthy Masala. 
Marg and Mark spake thus, respectively:
With the same Topping as the La-Jawb, hard to tell them apart. How could this be so? Jhalfrezi traditionally features an array of Vegetables, and is likely to include that which for once I shall not name, but 
I thought it was tasty, edible, not the best I’ve had. Not the complexity of flavours to take it to the next level. I definitely enjoyed it. 
Four content diners, this was the venue chosen by our hosts. Given the time constraints, I shall never discover what the rest of Curry in Dunedin is like.
It was Singh, Mein Host, who dealt with the payment. The Calling Card was issued, a bit of puzzlement was the expression on the face of the recipient. I suppose it’s not every day a Curry Blogger descends upon 
Dosa Kitchen (Riverside Markey 96 Oxford Terrace, Christchurch Central City, Christchurch 8011 New Zealand) was spotted a couple of days ago when Marg and Hector strolled through the Riverside Market. 
The food on display featured one Lamb Curry, yet three were on offer. NZ$24.00 a pop, including Rice. Whilst the Lamb Rogan Josh or Bhuna Gosht would have sufficed, the chance of a Lamb Kadhai was not to be passed over. 
A group of ladies manned the stand, I asked if the Karahi Gosht could be served 
We returned today at 13.00, no ladies, all chaps. I started again. The initial reply was – no. Hector stood his ground and got in a – why are you even putting 
The Bill
The Rice portion was huge, I took about half. Wooden utensils! Being certain there would be no rain this afternoon, Hector was out without the usual day bag, the emergency plastic cutlery was back in our hotel at Cathedral Junction. Marg had gone back to fetch a paper plate else there was no way of eating the Curry with the Rice.
For once, the Naan being served in bits did me a favour. A proper Tandoori Naan, lightly fired with blisters having formed. This is the type of Naan the Hector seeks.
Pyramids, a pair, the pastry looked different from the norm, more flaky. Given Marg’s description, I conclude these were Vegetable Samosas. The accompanying Tamarind Dip was totie. 
Coriander and Syboes topped the mass of Curry. Strips of Onion were visible, protruding from the Masala, hopefully – just Onion. Normally I decant, today I – piled – as much Meat as the plate could hold. There was a lot of Lamb here.
The Spice Level was as required, this Curry had a decent – kick. The Seasoning was favourable, The Flavours washed through the mouth, a good start.
I gave Marg the thumbs up, the Masala was giving quite a complex array of Flavours. The New Zealand Lamb was as Tender as I have come to expect in this land. No 
Balancing the Curry on the tray, which itself was balanced on the bar-ledge, meant it was a matter of time before I would be wearing the lot. A table a few metres away became free, much better. 
There was the makings of a very good Curry here.
Now we know.
Having studied the menu in advance, there was one Curry which could make Hector’s visit worthwhile – Lamb Kolhapuri (NZ$34.00). A South Indian Curry has yet to be experienced in New Zealand. 
Maintaining tradition, Marg and Hector would share a 750ml bottle of Sparkling Water (NZ$12.00) whilst Nick had Three Boys Lager (NZ$11.00), a local brewery he recommends. Tap water for Brine who was the designated driver, then also confirmed the other reason why she wasn’t having alcohol.
The bare walls and tables were in keeping with the – Street-food – theme Mumbaiwala presents. At least Hector had avoided –
The Naan looked feeble, four pathetic bits. The heart sank, but closer examination revealed burnt blisters. All was not lost, not 
The dark brown Masala was not as expected. Glasgow’s 
Decanting the Meat, I easily reached double figures, the hoped for – Smoky aroma – hit the senses. No whole, Dry Red Chilli, but the receptors were ready for a South Indian blast of Flavour. 
A good Spice Level, the Seasoning was a la Hector. The New Zealand Lamb was superbly Tender, not one piece was approaching pulp, yet all were super-soft. 
Golden Potato Shreds topped the Curry. Aloo Gosht then. The slightly lighter, in colour, Masala looked a bit Soupy compared to the Kolhapuri. Again, a decent-sized portion. They don’t skimp on Lamb in New Zealand. There could be a reason. 
A good level of spice in the sauce, and many pieces of tender lamb, although my first piece was gristly. A perfect quantity of rice soaked up the fairly thin sauce. I enjoyed the very thin Naan Bread. A lovely dish. 
That looks hideous.
us ordering Lamb Curry might send a message to the management. I note that in their Auckland branch, the Lamb choices are further limited. New Zealand Lamb, I only get to write this with confidence for a few more days. Nick’s verdict:
It’s brave calling a Butter Chicken, thus. Makhani is so much more. Offer Hector a Daal Makhani as a Side anytime.
It had more oomph than a normal Butter Chicken – said Brine – that was more authentic. 
The Bill
We had been ably served throughout our meal by Aman and Kripy. The Calling Card was presented at the counter after payment. Curry-Heute was outlined. I assured them once this review is posted, it will appear in people’s searches for – Curry in Christchurch. 
N
How could Hector therefore find a Curry House in Motueka and not visit? Simply Indian (130 High Street, Motueka 7120 New Zealand) as the address confirms, lies in the heart of the town, on the main street. One cannot miss it. 
Had Simply Indian opened at lunchtime, Marg and Hector would have given a better account of themselves. We had a big lunch some hours before heading up to Kaiteriteri. This was us on the return journey to Nelson. 
We entered Simply Indian at 17.15, three people were waiting on Takeaway at the counter. Having stood for a minute or two, Sabin, Mein Host, invited us to choose any table. It appears that in New Zealand, the principal staff on duty have to have their names clearly posted for all to read. 
A young waitress brought the menus and a giraffe of chilled tap water. We would order our customary Sparkling Water (NZ£11.90). A suitably large bottle. 
The waitress plonked a basket with two Poppadoms on the table. Not only did they have the much sought after Cumin Seeds, the Seasoning here was at a level never encountered before in a Poppadom. Despite having no accompanying Dip, Hector wolfed one down.
This was a veritable plateful and no way could Hector assist. A portion for sharing, I doubt if many could manage a main course after eating this by oneself. The accompanying Tamarind was put to good use. The flat Potato Pakora looked like – fritters. Impossible to say if double frying had been employed, the Beet looked the closest to this having been done. 
A full plate of crispy sliced potatoes, cauliflower and beet. The Tamarind gave a sweet tasting sauce to all the vegetables.
The Rice was also way more than a Hector could manage. I took what I thought I might eat.
A thick Masala shrouded a karahi full of Meat. This was a Bhuna. Too often in recent times, Hector has been served a – Soupy Bhuna. I counted fourteen pieces as I arranged the Lamb on top of the Rice. Many were large, great value. 
Indian Hot – there was no doubting this. Marg took a sample of the Masala, too much for her. The level of Seasoning was way below the Hector idyll. The Poppadom had set a level, a pity this had not been replicated in the Curry.
The Minimal Masala was potent, a big – kick – indeed. With no Whole Spice, there was nothing more to reveal. The powerful Flavour was somewhat one-dimensional. How one wishes a Cumin Seed say, had launched a blast of new Flavour. I’m missing my Cloves also. 
The photo was followed by me informing Sabin that Curry-Heute will probably only manage to cover six Curry Houses in New Zealand. Hector had picked out Simply Indian long before we started this mega-trip. Hopefully, fame shall follow. 
