Curry in Brugge is certainly under-reported in these pages. In the first months of Curry-Heute, Hector watched Taj Mahal come into being, it is going strong as observed yesterday in passing. The Curry reviewed in 2011 was on a day Taj Mahal was actually closed, the Hector refusing to accept – no – for an answer.
Accommodation in Brugge is usually overpriced, this year it proved to be more competitive than Gent, so here we are. The number of Curry Houses in Brugge has multiplied in the time of Curry-Heute, but one venue in particular has been on the – must visit – list for some years.
Any serious Bier drinker who has ever been to Brugge, has walked down Kemelstraat. Brugge’s, and possibly Belgium’s, most famous Bier House – ‘t Brugs Beertje – lies halfway down this side street. In-Dish (Kemelstraat 9, Brügge 8000 Belgien) is next door, therefore Hector has been aware of its existence for some time. With no breakfast on offer at the Ibis Budget, Dr. Stan and Mags saw Curry as being the logical start to the day.
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).
Dr. Stan failed to spot that Rice was included in the price of Curry and ordered a Garlic Naan (€4.00). We decided that this would be shared. The grid layout of the Curry section simplified matters. We would all have Lamb, of course. Dr. Stan has admitted that he hears a voice in his head when choosing from a Curry menu – don’t have Chicken. I wonder whose voice that could be?
Curry Home Style (€18.50) was hopefully – Desi-style. If so, then the Hector could be in raptures. Chilli Grill (Brussel) is the only Curry House in all of Belgium known to serve such cuisine. I dropped – Desi – into the Order, it did not appear to register with Mein Host. The Spice Level was then verified.
It is spicy – I was assured.
Dr. Stan opted for Lamb Saag whilst Mags took an even bigger risk – Lamb Karai. That we had each ordered a different Curry was good for this Blog. I had visions of a Creamy mass of Spinach being presented to Dr. Stan and a stir-fry of Capsicum and Big Blobs of Onion to Mags. Hopefully In-Dish was better than this, but this is Belgium.
Whilst we waited, we were entertained (?) by a stream of Bollywood hits. The music then took a strange turn, the introduction to one composition set the scene, the Great Plains: Indian cowboy music.
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.
*
Curry Home Style
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 horror stories were served in Gent.
Bay Leaves, and both Black and Green and Cardamom were encountered. Whole Spice, always a good sign.
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.
*
Most of the Lamb was found to be firm but not too chewy. There was a Tangy Flavour from the Masala, but not the depth of flavour from a Desi Curry, but this was definitely decent. The Whole Spices certainly added to the efficacy.
Every grain of Rice on my plate was devoured, a well judged quantity of Curry and Rice.
A decent Curry therefore, but after eat-Doori (Köln) three days ago, only something catastrophic would not have been an improvement
Lamb Saag
In Deutschland, as is written above, Saag/Palak is often served as a Creamy mass of Herbs pretending to be a Masala. This actually looked like a genuine Palak: a Masala with Herbs. When Dr. Stan picked out a five centimetre piece of Cinnamon Bark, here was the proof that we had the real deal. There was an early – Mmmmm – from the good doctor.
I enjoyed it, it was a good Curry, a spicy Curry. A bit short on the spinach, but plenty of meat. A good Methi flavour.
There was Methi? And not a Spinach overdose? This ticks the boxes.
Lamb Karai
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.
Mags said she didn’t mind the presence of Capsicum, big bits too, and the anticipated Big Blobs of Onion. Neither of these should be present in a true Karahi, however, in Mainstream Curry Houses, this is what they get away with. The Curry-Heute Campaign shall continue – no Ballast!
As a Curry, Mags enjoyed her meal, but she knows what it could have been:
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.
Mein Host came to check on our progress, I gestured to my empty plate, he laughed.
Who needs words?
A lady came to clear the table, I asked if she was the Chef?
He’s the Chef.
Now we know.
The Curry today was better than most experienced in Belgium, not a difficult thing to achieve, but maybe it is such is the level.
There’s hope for the Belgian Mainstream? Times, are they a changing?
The Bill
€76.85 (£66.52) Nothing is cheap in Belgium.
The Aftermath
The Calling Card was given to Mein Host, the Chef. I showed him the page for Chilli Grill, my favourite Belgian Curry House. I was trying to get across – Desi – once more. That we had all enjoyed our meals was relayed. Given the familiar locus of In-Dish, we may all return.
Mein Host is from Delhi, cue the opperchancity to show places visited. He did of course recognise Gulati Restaurant.
Menu
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?
Project Karahi Palace (
Today, Moiz had a black Chef’s tunic covering his posh garb. He is taking his new role seriously. Moiz clocked the t-shirt. We were therefore both suitably attired, down to business. My Bespoke Karahi was ordered. Dry, Minimal Sauce was also agreed, a true Desi Karahi was the objective. There was not a lot on display. I enquired about Aloo Gosht – can do. 
Moiz brought the bottle of chilled Tap Water, plates and cutlery. Mags picked up on the new level of service. We waited for Chef, a chap I didn’t recognize, to produce the goods. There was a new lady on duty also, she appeared from upstairs. Hopefully, Moiz will get the upstairs seating area up and running, people should be encouraged to use this space. Meanwhile, a stream of people who were lining the route of the march were being caught short. Some did the decent thing and bought drinks, food even. One chap ordered Vegetable Pakora, there was none. A bit of an oversight here? He settled for the mixed Kebab, his fellow traveller ordered a Naan. Conversation ensued, the mixed Kebab was highly praised.
Topped with sliced Bullet Chillies, Ginger Strips and a threat of fresh Coriander, this was a veritable Dry Karahi. The portion size was visibly smaller than was served here previously. However, the Meat count did reach double figures, just. Taking the bone count into consideration, this Karahi would certainly be manageable. As ever, the Naan would be abandoned at the appropriate moment. 
The Methi blast was a positive start. The Seasoning was pitched a la Hector. The Lamb was decidedly soft, Tender. Meat pulp was evident in the Minimal Masala. There was a serious depth of Flavour, a vast improvement over 
Better? – asked Moiz when he had the opperchancity.
With the same Toppings, this Curry looked like a wetter version of my Karahi. I would also speculate that this was the first time that an Aloo Gosht has ever been served in a karahi on these premises. Curry has usually commanded a bowl. What ever happened to the ceramic pots that were used in my earliest visits to 
Mags was somewhat miffed that her verdict was not sought by the staff.
Thumbs up as we departed. The end of the march had just walked past. Distraction. Moiz’s assistant said he liked the tunes. 
Whilst I have acknowledged a few of these video Curry lessons previously, I have again transcribed the method and ingredients. The videos all move along too quickly, constant pausing is frustrating. I still believe it is easier to follow an illustrated text, here we go. 
The Curd Mixture:
The Barista Paste:
The Masala:
2 tbsp Ginger-Garlic Paste
10) Add the Curd Mixture, stir on low-medium heat for 8-10 minutes, the Oil will separate when the mixture is cooked. 
16) Cook for a further ten minutes, serve.
On tasting before serving, the Masala was way too thick and grainy-powdery. I could have poured in more Rose Water. The Nuts were dominant, OK, the Almonds were an overdose. I already had Ground Almonds and so could have saved a step. By cooking the kilo, I had planned to set the remainder aside then add Lemon Juice for the next sitting. In a moment of pique, I poured in about 50ml of Lemon Juice and cooked on for a few more minutes. The Texture returned to a smoother Masala, and hopefully an edible Curry.
Having Mushrooms which required using, the Curry was served on Mushroom Pilau. 
The Cloves stood out after the Nuttiness was dismissed. A lot of powdered Spice had gone into this creation, I double checked, yes, tablespoons. Maybe teaspoons would have sufficed. Despite the quantity of Chillies and powdered Chilli, the Spice Level was surprisingly acceptable. I reined in the Salt, who puts Salt on Nuts? The abundant Cardamom was a nuisance whilst eating. The Garam Masala was of my own blending and so it should not be a surprise when it is reported that overall, this tasted like a Hector Curry, with Nuts!