After yesterday’s sublime Beef Karahi at Chilli Grill (Rue Antoune 172, 1000 Brussel, Belgium), the easy thing would have been to come back and say – same again. What credibility would Curry-Heute have if Hector had the same Curry in the same restaurant every time? (I phoned Karahi Palace (Glasgow) this afternoon, they have still not re-opened.)
I said I would be here at 14.00, but took the risk and arrived at Chilli Grill for 13.30. Mein Host from yesterday was behind the counter, there was also a voice greeting me from the kitchen, this was Mein Echtes Host. It was about time I established names. Alvi – was given for them both, as in brothers. The main man ensured I spelled – Shahzad – properly on the Oppo. He recited my planned Order: Qeema (€8.00) and Aloo Gobi (€6.50), evidently Hector was expected. Despite, in effect, ordering two Main Courses, I would stick with Plain Rice (€3.00).
To amuse myself during the period of preparation, I decided to amuse myself by comparing the wonderful Belgian Fanta (€2.00) with Sanpellegrino Aranciata (€2.00). The latter was more bitter than the Belgian orange drink and probably contained actual fruit. Fanta has far less colouring. Two entirely different drinks, believe me, Belgian Fanta is still streets ahead of the British version.
During my wait, a chap came in – a brother – by greeting, with his lunch in a plastic container. This was duly put in the microwave; he departed with his hot food, different.
I have often questioned the quantity of Rice served in European Curry Houses. Yesterday I managed every grain, today I would accept defeat from the start due to being earlier in the day and having two Mains.
Who could eat all this Rice? – I have posted oft. Today, a chap came in and ordered the largest Biryani I have ever seen, approaching what I would consider to be six Rice portions. Maybe there is something I do not understand about Rice in Europe. He was still eating as I departed.
Decision: eat one Curry then the next, or both together? I would arrange each on either side of the Plain Rice.
Qeema
Topped with Fresh Coriander and Ginger Strips, was the centrepiece – the half Herb – half Root – something aromatic – which Shahzad showed me on Visit #1? In this Keema Aloo Mutter, the Peas were highly visible. The quantity of Potato took me by surprise, I would end up with a mass of Potatoes for my dinner. The Masala was minimal, to the point of invisibility. As it should be, there was very little Oil present.
Aloo Gobi
The Dry Herb Topping puzzled, I should have asked. With Fresh Coriander on the Qeema, why put – dry – on the Aloo Gobi? It didn’t look like Methi being still on the stem, which we do not eat.
Beneath the Dry Herbs was a mass of Potato and something that looked like a classic Oily Desi Masala.
Shahzad took a seat at the adjacent table, conversation was ongoing throughout my time of eating. The Mince did not taste of Lamb and was too dark to be Chicken.
It’s Beef! – confirmed Brother Alvi from behind the counter. I bet he has never heard of Bob Todd (1970s Knorr TV advert, UK).
Fine as the Beef was, it was the Potatoes that were giving off the most intense Flavour, as they should having sat in the Masala. The Peas were firm, disturbingly so, not Birds Eye then? This post is turning weird.
Ginger Strips and sliced Green Chillies had been cooked in adding to the Spice Level which was decent, the Seasoning was below the Hector idyll.
The Cauliflower, served a bit soft for my liking, gave off a remarkable amount of Flavour. Cumin was noted then a blast of Aniseed. The Potatoes, on both sides of the plate, were perfectly cooked. The bits that had been sat with the Mince gave off the greater depth of Flavour.
Again Green Chillies had been cooked in, the Aloo Gobi was not lacking a – kick.
I had to decide when to stop, how much Rice to leave, a few Peas also. Overall, a satisfying meal, Desi Fayre, but not at the same level as yesterday’s Beef Karahi, that was something extra special. Proof, if required, that Seasoning is crucial.
Shahzad had remembered that I am from Scotland. I sat one evening on a previous visit and discussed his long term plan to move to Glasgow. I had suggested trying to find premises in the East End where there is a dearth of Curry Houses. Covid put all plans on hold.
I asked if they had managed to stay open and serve Takeaway during Lockdown(s). Chilli Grill was closed for eighteen months. Now inflation is creating its own difficulties. Brutal.
The Bill
€21.50 (£18.68) Great value in this city.
The Aftermath
I had hoped to secure a photo of the Brothers Alvi, instead Shahzad took selfies of the three of us. These might turn up one day. I was then invited to come behind the counter and have my photo taken once more with Shahzad, Covid screens still in situ.
In recent years, September has been – Belgium month. If Dr. Stan comes up with a decent price for Eurostar, maybe a trip to Köln would permit nights here in both directions?
Discovered by chance one evening in 2018, after I had eaten, 
It was 18.30 when Dr. Stan, Mags and Hector entered 
Mutton Karahi (€8.50) is what Hector was after. As has been declared previously, it may be Mutton on the menu, but Beef is served. This is freely admitted, not a con. Mags would follow Hector’s lead. Spicy – for Hector, – Medium – for Mags. Dr. Stan ordered Qeema (€8.00). Three portions of Plain Rice (€3.00) completed the Order. No drinks, we needed a break. 
The Rice was a sensible portion, plus. I would surprise myself and manage every grain. 
No Toppings, the Herbs and sliced Green Chillies had been cooked in. The Meat to Masala ratio looked perfect. I counted into double figures as I arranged the Karahi over the Rice. The appearance of the Masala reminded me of 
I had asked for – Spicy – indeed this was, but not to a level that could cause distress. The Seasoning felt on the low side initially, however, as I ate, so this revealed itself. Earthy, Peppery, was noted. 
Moments like these are rare, marking another definitive – Wow! Even by just looking at the above photo, the quality oozes from the screen. I cannot believe there is another Curry House in 
Actually, Aloo Keema Mutter, though the Potatoes were not prominent. Again, the Herbs had been cooked in, Oil collected on the periphery. This appeared to be an authentic Keema. 
Instead of his usual – Mmmmms – this evening, Dr. Stan uttered more – Aghs. 
The Aftermath
Dr. Stan, Mags and Hector were monitoring events back home when the news broke. We shall always remember this visit to ‘t Brugs Beertje (Brugge). 
Earlier in the day, Mags joined Hector at Restaurant Kulba Kabul (Wondelgemstraat 11, 9000 Gent, Belgium). Having checked out 
Karai van lams vlees (€25.00) was ordered, a meal for two with Bread and Salad included. 
Two plates were brought, each with a pile of Meat and a Salad on the side. Two baskets of Bread also, not Naan, but something much more risen. Sadly the wonderfully soft Bread was not served hot. 
The quantity of Lamb was impressive. Sucky Bones stood out, this was going to be a challenge. The Tomato-rich Masala appeared to have been poured over the Meat. One accepts that the Meat and Masala can be cooked separately, that is how I prepared my recently successful 
The Masala may have contained Spice, but there was no heat whatsoever. Had the – 
Two young mothers with prams entered in the middle of our visit, acknowledged us, and made a comment of approval when they saw our food. That was it, none of the new staff arrivals or the chap who served made any further interaction. It was time to pay, and go. 
When in Gent, there has to be a day trip to Antwerpen. Today would turn out to be an almost carbon copy of our day here in 2018. Once again Dr. Stan’s – Friend – would be our guide, Hector managed to escape to fulfil other duties. 
I took the metro north from Antwerpen Centraal, Iman Hallal (Diepestraat 101, 2060 Antwerpen, Belgium) was again the destination. A simple Curry Cafe, this is Hector’s type of venue. Arriving at 13.30, I was the only customer for the next hour. 
For €9.00, this was quite a spread. A Grobschnitt Salad, and Raita would add to the Diversity. The Naan was a sensible size. With burnt blisters forming, the Bread had risen in the places where the perforations had not restricted this. 
This is a Desi Korma, no Coconut or Cream here. The blended Masala had the distinctive look of authenticity. The Lamb count was into double figures. Today, the Lamb was suitably Tender, 
I tipped the contents of the karahi on to the plate. I considered making a plate of Curry and Salad, then changed my mind. If nothing else was achieved, I got to admire the efficacy of the Masala, a traditional Curry. 
Finding Curry in 
Lamb Kofta Curry was mentioned in the Mission Menu (€69.50), that was it. What is Desi Pulpo (€15.00) about? Rubbery Indian Cuisine? This and other Dishes mentioned Butter, there was no sign of an actual – Masala – in the rest of the Fayre. The description for Oh My Gobi (€9.50) reads like an abuse of Cauliflower, and belongs on another menu. 
Where’s the Curry? – I asked the Boss.
Your menu is garbage – I did say – good luck. 
#14? – asked the waiter.
I counted seven decent sized pieces, plus a tiddler, as I arranged the Meat on the Rice. The Masala was that of a classic Curry, blended with an oily sheen. The actual quantity of Oil was minimal. 
The Lamb was suitably Tender and gave a – kick – back when eating. For the price charged, some more pieces would have been welcomed. 
When I describe this Curry as – Mainstream – this is quite a compliment. In the early days of Curry-Heute I had some decidedly bland, Soupy Curry served to me in Belgium. Blandness seemed almost mandatory. If Royal India is representative of the current Belgian Curry scene, maybe things are improving. 
I had already given the Calling Card to the chap towards the end of my meal. He was ready to chat some more when I went downstairs to pay. He too was disparaging about Mission Masala, and worryingly thinks 
Raunak Raveeli India (10 Clarendon St., Glasgow G20 7QD) has been open for about a year, Mein Host – Rohit – told me this afternoon. Somehow, Hector was only made aware of its existence in the past few weeks.
Despite Maryhill Rd. selling a disproportionately high quantity of Takeaway Curry in Glasgow, there are only two Curry Houses in which one can dine: the former 
Hector was the Lone Diner this afternoon. The menu was on the table. Raunak Raseeli India is another in the ever growing number of so called – Tapas – restaurants. My reaction is always – small portions, disproportionately high prices. Sharing the kilo is Hector’s style. However, if Curry-Heute is to maintain a comprehensive coverage of Glasgow Curry, these places have to be visited. 
I decided that two Dishes should be within my capacity. Delhi Style Lamb (£7.95) is on-the-bone and also features Potato. Fish Masala (£6.95) should also reveal the efficacy of what is available. The search for the ultimate Fish Curry in Glasgow continues, 
On seeing the Curry, I knew I should have ordered Rice. The Naan, served in five pieces, did not impress. Greasy, not risen, not puffy, this was as much Puri as Naan. The lack of girth reminded me of my own attempts at cooking Naan. I managed four of the five pieces. 
A big Sucky Bone protruded from the Masala, this was a good start. I would find four large pieces of Meat, three of which were on-the-bone. I considered emptying the pot on to my plate, but kept to my norm. This would prove to be an error. 
An orange Masala, slightly Creamy too, so markedly different from the above. I found four decent sized pieces of Fish when I raked around. The White Fish retained its integrity, Tilapia, OK, I asked. There was a Sweetness from the Fish which did not suit the Hector palate, add the creaminess, and this was not the Fish Curry that Hector dreams of. 
Rohit asked the customary question. I recognised that I had two different Curry experiences, and praised the Lamb. Lamb on-the-bone is always welcome. 
The Aftermath
Curry – #2, or is it #3 – Heute? Having sat opposite 
Lamb Chukka has gone from the 
For those who have yet to try a Malabar Paratha (Parotta), they are a major departure from the norm. Thicker, flakier, softer, always smaller, they are more Buttery than a traditional Paratha. One day I shall order two, John took care of his three. 
Soupy and Creamy, usually these are the negatives in Curry-Heute, but not when the Masala packs this much Flavour. The mandatory dried Red Chilli was present giving the required – smokiness. Curry Leaves – also, which I have only recently discovered add to this. With a Big Peppery blast, tasty.
I decanted to the plate to see exactly what I had before me. Was this a Happy Hector? Not today. This was the – large – portion? Six, not particularly large pieces of Meat and two tiddlers hardly justified the price. It might look a plateful, this was a side-plate, not a dinner plate. 
Less Peppery in appearance, the Masala was also a bit darker. Otherwise, the same Soupy Curry. I am unlikely ever to order this, Hector, Chicken Curry? John assured me it was wonderful:
For years, Hector has been celebrating the wonder that is the Tomato-based Masala, an integral part of authentic Punjabi Karahi. The method has been hinted at by Chefs, previous attempts have fallen short. Creating the rich texture and killer taste has remained a mystery, my attempt this evening may well have cracked it.
The absolute simplicity of Namkeen Karahi has suggested that less is more, it was therefore a case of what to leave out. Studying a variety of sources, it was decided to abandon many of the ingredients that would appear in a 
Time to taste. Oh yes! 
This is where so many recipes and video demonstrations fudge reality. Lamb does not cook in twenty minutes. Cooking Lamb in the Masala is going to burn the Masala. The Meat has to be precooked. Today I added leftover Lamb from earlier in the year. 
Time to eat.
I wasn’t making Bread today, so Rice it had to be. For once, my Rice let me down. I ignored the microwave – ding – and did not drain the Rice, it went a bit stodgy. 
Hector’s Curry tends to turn out tasting like – Hector’s Curry. Finally, the breakthrough, this tasted nothing like I have ever cooked before. The true Desi Masala Flavour was there, 
Actually, it was that good. The Spice was far from stressful, the Seasoning a la Hector. The Lamb, thoroughly cooked at a previous time, did come across as though it had only met the Masala, it had. The Flavours from the Lamb were therefore a counterpoint to those from the Masala. The best of both Worlds? 
As I took my seat, I recognised a well kent face that I hadn’t seen since before Lockdown #1. Behold, Curryspondent John! I wonder how much Curry we have eaten between us since our last meeting?
established through time, Lamb Desi Qorma was available on demand, albeit – Boneless. 
The Mushroom Rice was a decent plateful. With Fresh Mushrooms, enough Diversity on offer. Every grain of Rice would be eaten. 
It’s good to be home. The Coriander and Ginger Strips topped the mass of Meat and Masala. The Meat count was into double figures; the bone count was four, two of which were – Sucky! I left some of the Wonderful Masala in the karahi for the end game. 
When Curry-Heute was conceived, I had to stop eating this Curry twice a week. There wouldn’t have been much of a Blog otherwise.
A whole Clove was taken in the first mouthful, quite dramatic. This took the palate in the direction of Manchester Curry. As I ate on, so the warmth of Flavour developed. The Seasoning was decidedly – brave. Marg was witnessing the degree of my pleasure. 
The Tomato-rich Masala released some of its Oil on the periphery of that which remained. Almonds? I saw none, perhaps ground and mixed in? I was less aware of the Citrus which I enjoyed so much in my early years at 
Marg’s Coffee impressed. Accompanied by both a biscuit and a chocolate mint, she felt this was the treat she sought:
We were the first customers of the day at 12.30. I had the Oppo at the ready with the photo of 
The waiter brought the pot to the table with a foil lid in situ. After the photo, he then stirred up the contents of the pot to create an even more photogenic Biryani. I concluded the Vegetables had been steamed in the pot with the Rice. Would this work in a microwave?
There was enough Rice for two generous portions. Carrots were the prominent Vegetable. Peas, Broccoli, minimal Potato, Cauliflower and slivers of both 
Ginger strips and the merest sprinkling of Coriander sat atop the Masala. As I decanted the Curry to my plate, so the efficacy of the Desi Masala became evident. This was a classic Tomato-based Masala. The Mutton was on-the-bone, actually this was the second time I have had Lamb this way in Barcelona, cf 
Oh yes – as Churchill says in a well known TV ad. This was it, the veritable Desi Masala. The Seasoning registered immediately, bang on! The Spice was not challenging, that would have taken some feat given last week’s 
Back to the Masala, no Whole Spices, nothing been given away, however, one could not attain this depth of Flavour without the correct blend of Herbs and Spices. If only I knew the secret. I used the Roti to scoop up the remnants of the Masala in the pot – Mmmm. I knew I would have to abandon the Bread if I was going to finish all on my plate. Only traces of Oil were present in the entire Dish. Only near the end did I realise that I had but the two bones. There was still a lot of Meat shrouding the Sucky Bone, my final pleasure. 
What appeared to be Dessicated Coconut topped the Orange-Yellow Masala. The appearance was significantly different from 
A creamy and rich buttery sauce with plenty of Chicken. The Vegetable Biryani was full of Peppers, Carrots, Peas, and Broccoli which gave the dish a variety of textures and flavours making this a wonderful experience.
Our host turned on the lights and invited us to inspect 
