So why was Hector dining at Spoonful of India (Rue Sainte-Catherine 22, 1000 Brussel Belgium), when the easy choice was to return once more to CHILLI Grill? The menu, simples.
Whilst there are many Curry Houses around the centre of Brussel, research, so far, finds them all to be Mainstream in the extreme. Spoonful of India does not serve the ubiquitous Chicken Tikka Masala and Rogan Josh, they do have one of Hector’s favourite alternatives to Lahori/Punjabi fayre: Lamb Sukkha (€20.00). Not only that, the Bread favoured most in these pages, is also available: Malabar Parota (€3.50).
Arriving at 13.50, having dodged the continuing heavy showers, Spoonful of India was empty. People had therefore taken refuge in the abundant nearby cafes, not thought – let’s go for Curry. For the keen Meteorologists, Belgien finds itself at the boundary of the super-hot air mass which is currently over central and southern Europe, and the not so hot maritime air coming from the Atlantic. The result? Precipitation! The weathermen simply predicted a week of showers here, and when they come, they mean it.
The charming young waitress greeted and let me choose a small table some way into the long, and correspondingly narrow, premises. Hector was not going to be window dressing today. The Order was relayed having checked that Rice was not inclusive. Was that a Spice Level warning I was being given?
I’ll put medium – said the waitress as she entered the details on her pad.
Medium with a – kick – would have been ideal.
A half litre bottle of Sparkling Water (€3.50) completed the Order.
I was subsequently presented with a basket containing two quarters of a Poppadom, and some crispy nibbles. Rather than have the green ones stare at me, these were eaten first. There was a bit of Spice here and certainly Seasoning. Not bad at all.
I had time to take in my surroundings. The plain white walls are adorned with photos of the Homeland, simple décor, effective. The kitchen was some way behind me. I was amused when a Chef came out to study the menu. I hoped he wasn’t checking up on what exactly a Lamb Sukkha is.
At 14.05 there was a – Ding! – in the kitchen, not quite a World Record then. The Curry sat on the same plate as the Malabar Parota. I removed the Curry so as to see the Parota in all its glory. Served whole, as thankfully they always are, this was easily the largest Parota served to Hector yet. It was not the customary – white – but was close to the real deal. Soft and flaky, with lovely burnt bits, and the telltale spiral, this was a worthy Paratha. I would manage all, and not have to eke it out.
Lamb Sukkha
Dry – this was not, so by definition, one has to challenge the efficacy. The Masala was certainly thick, and the pulped Meat added to this. I could not count the pieces of Lamb at the start as I was not going to needlessly decant to the plate. Plenty of Meat, this was going to be a filling meal.
Hot food, both the Curry and Parota, a good start. The anticipated – smokiness – was not as strong as hoped for, but was certainly there. Where was the whole, dried Red Chilli which I have come to accept as the norm? Instead, Curry Leaves, who knows how long these had been associated with the Masala?
The distinctive Flavour of a South Indian Curry came across. If there was Coconut, it was not interfering. I have to compare this Curry to the Glasgow Curry Houses which serve this Curry: Bombaywalla – Indian Street Kitchen, and once upon a time Madhras Dosa when it was Banana Leaf. Bombaywalla once challenged the Hector with the level of Seasoning, but this brings out the full impact of the Spices. Had the level of Seasoning been more at Spoonful of India, then the Flavours could have been more intense.
Most of the Lamb was super-soft, one could have sucked as an alternative to chewing. The combination of Sukkha and Parota is tried and tested, they work brilliantly together. As an alternative to the oft reviewed Karahi Gosht this is certainly worth a try. And when in Brussel, Spoonful of India is where to get it.
The Bill
€24.50 (£21.22) This was €2.50 less than anticipated. There is a special deal for having this combination (€21.50).
The Aftermath
The Calling Card was given to the young waitress. She immediately said she would call her boss. And so Hector was introduced to the owner, another charming lady who originates from Bangladesh. (correction: see comment from Team – Spoonful of India – below) Having been involved in catering for some years she established Spoonful of India. Her model was not to serve Mainstream Dishes, but those which are true to their region. I was then given an explanation as to the wall art, and the famous faces shown. And so we have the photos. Those who know, will know.
Menu
Authentic Punjabi/Lahori cuisine in 
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. 
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. 
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.
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:
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. 
Mags, who only remembered she had previously been here after she had taken her seat:
The Aftermath
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. 
