Authentic Punjabi/Lahori cuisine in Brussel? It has to be Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel Belgium). Having arrived yesterday, usually a beeline would have been made to Chilli Grill, alas, closed on Sundays. Monday, it’s hard to find anything open, but this is a pan-European phenomenon. Hector will admit to contacting – The Brothers Alvi – last week to establish that 13.30 was the earliest time to arrive today.
A 13.45 rendezvous was suggested. Tram 81 still ain’t running, as we first discovered yesterday having to haul the bags up the hill to St. Gilles. 14.00 it was, Dr. Stan and Hector arrived at 14.05, Mags was still, well who knows where?
It was the brother of Shahzad who greeted. Mutton (Beef) Karahi (€10.95) for two with Rice (€4.00) was confirmed. As we took our seat, so Shahzad, Mein Host, appeared from the kitchen.
It’s good to be here again – was my greeting. All was well.
Dr. Stan arranged Fanta (€2.00), 330ml cans. This trip, Fanta has become cheaper each time we have ordered this Belgian version which, for unknown reasons, seems superior to that which is served outwith this nation. Belgien, – cheap – sorry.
You like yours Spicy!(?) – asked the brother, addressing Dr. Stan.
The Hector had just been put in his place, Dr. Stan is the more frequent visitor to Chilli Grill as he passes through Brussel en route to/from Deutschland, whilst the rest of us fly.
It was then established that the Hector could handle – Spicy – also.
We could see/hear Shahzad working his magic at the hob just inside the kitchen. Our food was on the table when Mags arrived. The Order was tripled, well sort of.
The Rice was approaching another fine example of a Euro-portion. Six more grains and the Hector might have been beaten. Dr. Stan and Hector would clear their plates, Mags doesn’t do so well with Rice.
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Mutton (Beef) Karahi
Yes, the karahi looks small. Contained therein, were ten large pieces of Meat, such that the Masala was minimal. A Dry Karahi. QED.
Ah the irony, by the time the Meat and Masala had been arranged over the Basmati, such was the rate of absorption, more Masala would have been welcomed. One day Hector will have the courage to ask:
Please, Sir? Can I have some more?
More Masala, is this actually being written?
A small plate of what came close to being classified as – foliage – added a bit of Diversity, the Chillies would certainly add more heat. Everything combined, there was no issue with the Spice Level, we had a – kick. The Seasoning was well below that which the Hector seeks. As a consequence, it took some time for the Flavours from the Masala to reveal themselves. That the Rice had soaked up the Masala didn’t help here. Subtle, but a sense of Cloves and Pepperiness was noted.
I halved each piece of Beef with my fork, Dr. Stan was in full – Yvonne mode – and was using both knife and fork throughout his meal. Firm but tender, easy chewing, the Beef was giving off a remarkable amount of Flavour. The columnar, internal structure, took me back to when I used to challenge that what lay before was in fact Lamb. Today, Beef, I couldn’t really tell the difference.
Dr. Stan and Hector cleared their plates, not a grain of Rice was left, an achievement in itself.
It’s always good – remarked Dr. Stan, who did not define – always – and the frequency of his visits here – tender meat, spicy, dry masala.
That is what we seek.
Mags, who only remembered she had previously been here after she had taken her seat:
Excellent, beef cooked perfectly, very tender. Sauce, what I asked for, medium hot. Definitely will be back, again.
We sat for a while after the meal, letting the food digest, finishing the Fanta, and chatting with Shahzad. His brother dealt with the payment.
The Bill
€50.80 (£43.84) Prices at Chilli Grill have not increased this year. Our best value meal of this trip.
The Aftermath
Do you live in Brussel? – Shahzad asked Dr. Stan.
Talk about turning the screw? I suppose every time I go abroad with the Good Doctor, he gets to visit Brussel twice. Clearly, he has become a regular at Chilli Grill.
I asked Shahzad about the well-being of his business. I shall remind the Reader that pre-Covid, he had designs on setting up in Scotland. I was surprised to hear that it is not the increase in the price for ingredients that are the issue, but the increase in the cost of gas and electricity. With rent for apartments also going sky high, he doesn’t know how people can afford them. The bottom line, people are staying at home, not going out – to dine – or otherwise.
What am I making for Dr. Stan’s breakfast tomorrow? Some may find out.
Another day in Brugge, another Curry. Actually, most of the day was spent in 
Before all that, there was brunch once again with Dr. Stan and Mags. Jaipur Indian Tandoori (Blankenbergse Steenweg 29, 8000 Brugge) was the venue chosen by Hector today. Located outwith the city centre, in the north of Brugge, this necessitated a short bus ride (Bus 40). We arrived at 12.30, the door was wide open, no customers as yet. Two more couples arrived moments after ourselves, one Spanish, that would be all for this session. 
Mags’ choice today would be simple: Lamb Vindaloo (€17.95), close to her usual Aloo Gosht. This would be Hector’s fallback if the Lamb Karahi (€18.96) contained the dreaded – 
At a respectable 13.15, hot plates were brought to the table. The waiter brought two pots of Basmati assuring us that a third was available if required. For once, the abundant Euro-portion of Rice was being well managed. We just about finished the second pot. 
The Masala looked suitably Thick and was not excessive. Halved Cherry Tomatoes had been added towards the end. Red slivers of skin, possibly 
Dr. Stan was ahead of me in noting that the Spice was not registering. A slow burner. The Seasoning was well below the Hector idyll. 
The Masala looked so inviting, a true Curry, with the Oil gleaming on the periphery. I would happily have had this. On seeing the contents of the pot arranged on the Rice, I spotted two big wedges of Potato. These appeared to have absorbed the Masala. I was hoping to be invited to sample, not today. The lady had her – Aloo Gosht. 
Curry in Brugge is certainly under-reported in these pages. In the first months of Curry-Heute, Hector 
Any serious Bier drinker who has ever been to Brugge, has walked down Kemelstraat. Brugge’s, and possibly 
We assembled at 13.00, Dr. Stan being already in situ and tucking in to a 200ml bottle of the distinctive Belgian Fanta (€3.00). Despite the outrageous lack of value, three more bottles were ordered plus a 500ml bottle of Sparkling Water (€5.00). 
Curry Home Style (€18.50) was hopefully – Desi-style. If so, then the Hector could be in raptures. 
The three Curry pots arrived, accompanied by a big pot of Basmati for sharing. There was enough Rice for three sensible portions, and no wastage. The Garlic Naan was presented in bits, strike one. Thin, peely, wally, and hardly risen, I was almost writing it off. There were signs of puffiness and one piece had distinctly less Garlic, Hector’s bit, obviously. 
I arranged the nine pieces of meat, mostly large, on top of the Rice. The sauce looked like an authentic pureed Masala. This was way better than Belgium Curry of thirteen years ago when some
This was indeed a Spicy Curry, there was an impressive – kick – which was not letting go. The Seasoning was below the Hector idyll, but acceptable.
In
OK, not a stir-fry, there was enough Masala to define this as a Curry. In what way was was this a Karahi? The Masala looked to be the same as served in the Home Style Curry. 
A lot of meat in the Curry. it could have been more tender. A well spiced masala to give a bit of heat. Went well with the boiled rice and Garlic Naan. I would go back.
Curry in 
For Hector, there was only one Curry: Lamb Bhuna (€18.90) with inclusive Basmati. The alternatives were Chicken or Prawn variants, these too were limited. Steve would take the Lamb Bhuna option also.
The reverse side of the menu had drinks. Nimbu Pani (€4.20), home-made lemonade completed the Order. A traditional Indian lemonade, this had a Spicy edge. Black Salt is apparently a key ingredient. This I have not seen in Glasgow’s Asian supermarkets, but then I haven’t been looking. 
Shorva, really? In what way was this a Bhuna? 
The Lamb was Tender and was giving of Flavour. However, the Flavour was very much of that which registers as Spice from a packet mixture, Cinnamon may be the standout. There was a decent – kick – and the Seasoning was decidedly satisfactory. Steve reckoned something like Tabasco had simply been stirred in at the end to up the Spice. There were positives, but overall, the depth of Flavour was lacking, this did not taste of authentic Curry. 
Masala #2 had a much greater viscosity. Why had we not been given this at the start? 
Here was a more potent and complex Flavour, Steve was first to identify – smokiness. Now we had something more recognisable, a South Indian Bhuna perhaps. Bay leaves and micro-sliced Green Chillies were encountered. Masala #2 was even Spicier, not a problem.
Steve’s verdict:
Mr. Manchester! – is yet another moniker acquired by this intrepid reporter. On arriving at 
With this being a passing through Manchester visit, today’s Curry had to be – Karahi Lamb (£6.00) on-the-bone, of course, n top of the customary bed of Rice (£1.50). The – on-the-bone – kettle was in the process of being topped up, as was today’s special – Nehari (£6.80). Rizwan’s #2 was adding the Coriander topping to the Nehari, he almost insisted that the moment be recorded. I took the usual photo of – the foliage – also, then took my seat. 
Today I counted three new members of staff out front, wiping and clearing. Such is the conveyor belt of customers in the early afternoon, that the management of the tables is crucial. Then there’s those waiting for Takeaway, and the phone orders. 
The naked Karahi had to be photographed so that one can appreciate the – before and after. I started eating from the edge of the plate to taste the rich Masala before the meal was transformed. The Spice Level was already impressive. The Seasoning registered as a tad below the idyll in Hector’s non-digital memory of the dozens of times I’ve had this Curry at 
If there was an award, and who wins awards, for the best butcher supplying a Curry House, then Rizwan’s would surely win? The Lamb was incredible. One could envisage sucking it through a straw. So soft, yet integrity maintained. And having sat in the kettle waiting to be served, it had fully absorbed the Flavours from the Masala. The bones seemed to have three masses of Meat on each one. This was in addition to the boneless pieces. The foliage makes this Curry more than just Meat and Masala. Take one’s time, savour every moment, every grain of Rice will be managed. 
It’s Monday, the Hector is still in Glasgow. Prior to meeting up with The Monday Club, there would be Curry-Heute, it is written. Being a non-hockey Monday, Marg knew this was her best chance of being fed today. For once, Marg got to choose the venue. 
Shafiq as ever had opened the premises. Having surveyed the ready Dishes, Shafiq then talked me through them. Most of the Order would pick itself, however, a quite rare Daily Special was on display. 
Served with small pots of Raita and a Chilli Sauce, I have established that two is too much before a main course Curry. Marg took one half, she knows her limits. In effect a Spicy Chicken Burger, but these offer way more in terms of Flavour. 
Nine, many large, pieces of Haddock in a Spicy Batter, six came Hector’s way, yum. The moment was enhanced by pouring over the heated Chilli Sauce. This always makes the Fish Pakora even better. Fish Pakora, not a huge departure from traditional Scottish Fayre, but the added Spice creates a transformation. A Fishy Delight, and with accompanying Chapli, Hector’s favourite 
We were savouring the final mouthfuls when the Mains were brought. One can ask for a gap, today I hadn’t. 
A mass of Yellow Split Lentils sat in what appeared to be a pureed, Oily Shorva, the Daal. I counted only five pieces of Lamb, one of which was huge. Two Sucky Bones would be revealed. 
Scooping some of the Daal and almost-pulped Lentils on to the Chapatti produced an astonishing result. 
Yes, this had it all: Chicken Mince, Potatoes and Peas. With a suitably minimal residue at the base of the bowl, exemplary Keema. How many Soupy ones have we seen of late? Sometimes, Marg is beaten by quantity, today she passed the point of no return. Once the Bread was abandoned, she scoffed the lot. Mince, Potatoes and Peas, her favourite meal, who needs Bread? Unless it’s Mother’s Pride.
Perfectly cooked potato (yes, Marg had previously mentioned that ill-fated day of the 
After the second division 
Bombaywalla – Indian 
In my most recent visit to 
A mass of Coconut sat atop the brown Masala and protruding Lamb. I counted nine pieces of Meat as I decanted, all were a decent size. The Masala intrigued. 
There was a big – kick. The Seasoning was acceptable, and this is not a cop out. Last year the Hector was most certainly 
Having envisaged a wetter Curry at the outset, I was quite surprised to find myself noting this Kolhapuri as certainly being – Dry. A South Indian Dry Curry, where in Scotland does one find a Chettinad which fits this description? 
Oh to be able to replicate the Spicy Desi Korma as served at 
The Curd Mixture:
The Barista Paste:
Having added the Chicken, it was clear the Masala would burn if I kept strictly to the Recipe. I had to add 100ml of Water to keep the Masala alive. To accompany, a simple Basmati with fried Mushrooms, token Diversity. 
The Whole Spices added so much, the Peppercorns and Cloves stood out. Why do we buy Powdered Spice, grinding one’s own Turmeric may be a challenge, but it does not feature here. With four Green Chillies and the teaspoons of Chilli, the Spice Level was not demanding. 
Finally, the Chicken. Apart from being a solid and Meat, it added absolutely nothing. Vegetables would have been just as good, in fact better! Look how – White – the Chicken is. Is it any wonder at Nando’s, one helps oneself to an extra bottle of Sauce? 
Carlisle, where else would one go for a city break? A trip without Greco-Roman ruins is hardly worthwhile, a phrase that the Hector may adopt with increasing regularity in the future.
Monday night choices are restricted for Curry in Carlisle. The majority of venues that popped up in searches are actually Takeaway only. 
Somehow we walked past Shaha Tandoori. Roadworks and the Polish Deli across the street meant our eyes were elsewhere. It was 17.45 when we climbed the stairs to the restaurant, a young couple were the only other diners. Having finished their meal, they departed with an additional £38.00 Takeaway, respect. This proves that some hold the fayre at Shaha Tandoori in high regard. 
We settled down for the wait. With many booths, there’s lots of private seating areas. The four diners were of course sat at window tables overlooking the main street. With tablecloths aplenty, Shaha Tandoori was markedly different from Hector’s preferred Desi Curry Cafes. 
The Naan was served in four pieces, each glistening with butter, hopefully not – Garlic. Two quarters each, such was the overall size, we would have no problem in finishing this Naan. With risen blisters, light and fluffy, definitely moreish.
Big slices of Onion plus pieces of Lemon Rind stood out in the pureed Masala. I counted ten small pieces of Meat as I arranged my Curry over the Rice. Was the Lemon Rind an edible part of the Dish?
An – OK kick – was noted, along with a markedly low level of Seasoning. As a direct consequence, the hoped for intensity of Flavour was not forthcoming. The Lamb had nothing to offer other than its own meatiness. Unlike yesterday’s authentic 
A Tarka topped the same pureed Masala as above. Chef must be proud of his Big Pot. The extra fried Onions and the missing Lemon Rind appeared to be the major difference between the two Dishes. There was no need for the Hector to have his customary Soupçon. Marg’s verdict:
A smooth and thin sauce with cooked onions and fried onions on top. The meat was bland, but I enjoyed the fluffy, Naan and Vegetable Rice. 
A Sunday Curry, in Glasgow, quite a rarity. When Marg announced a post Hockey BBQ, the Hector was let loose. There was a rumour that Howard might be retiring, again, and so a Southside Curry fitted the bill. 
You’re not meant be here! I came to see your dad.
Karahi Palace
Shorva is the traditional style of Masala for this Lamb and Potato Curry. I decanted the seven pieces of Lamb on-the-bone, and two wedges of Potato. Portions at 
Earthy, Desi Flavours, it’s good just to eat a straightforward – Curry – once in a while. Having sat in the Shorva, the Meat was certainly giving of Flavour. The Potato simply thrilled. The way in which Potato can absorb that much Flavour makes this the obvious – Interesting Vegetable – to add to a Curry. 
The quantity of Rice beat me, maybe I had more food than I realised?