Discovered by chance one evening in 2018, after I had eaten, Chilli Grill (Rue Antoune 172, 1000 Brussel, Belgium) has proven to be a frustrating venue to find open, and when so, provide the desired Fayre. However, when it has delivered, the Curry has truly impressed.
Hector prefers to eat early afternoon, even earlier when on a trip. Chilli Grill have not always opened at the time advertised on Google. Today, no chances were being taken. Curry would be taken this evening, there was even a phone-call last night to verify they would be open. After the Covid enforced break, finally it was time to return to Chilli Grill.
It was 18.30 when Dr. Stan, Mags and Hector entered Chilli Grill. Yes, Dr. Stan was up for Curry-Heute. The man who prefers to travel by Eurostar, visiting Brussel regularly, and is even better known at Chilli Grill than Hector. We were recognised, but the chap serving was not he who appears in my last post here in 2019.
I took photos of the array of prepared Dishes on display. Chilli Grill is a Curry Cafe, not a Mainstream Restaurant. Desi Fayre is what one can expect.
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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.
I never established if there was anyone else in the kitchen this evening. Our chap disappeared through the back, in time he emerged with the goods.
The Rice was a sensible portion, plus. I would surprise myself and manage every grain.
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Mutton (Beef) Karahi
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 my first Curry Recipe, something I no longer seem to be able to reproduce.
Mags was well ahead of me by the time the photographic ritual had been completed, and was first to declare:
This is amazing, by the way.
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.
The Beef was suitably Tender, the Spice was bouncing back from the Meat on chewing. A Cumin blast took me aback. The Seasoning was growing but from what source? The Beef I concluded. This was the prefect combination of Meat and Masala. A Tomato-based Masala – I was assured by an expert who later saw my photo posted on a certain Social Medium. Stunning – was my final note here, I too spontaneously declared:
This is sensational!
Mags had more to say:
The meat was tender, the masala was perfect. The rice was light and fluffy. All in all, it was perfect.
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 Belgium which serves a Karahi giving so much Flavour. Future trips permitted, I shall investigate in other cities, Afghan Darbar (Antwerpen) a must explore, however, in Brussel, it will take a lot to take me away from Chilli Grill.
Meanwhile across the table…
Qeema
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.
Tasty, spicy, just what you want – I managed to extract.
Wonderful as the Beef Karahi was, I resolved to return tomorrow and try the Qeema, the Aloo Gobi also looked tempting.
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The Bill
€34.00 (£29.51) Once again, the cheapest meal of the trip, and certainly – the best.
The Aftermath
Our appreciation was expressed and humbly received. There had to be a photo of – the other chap – to complement the one of Mein Host in 2019.
A 13.30 opening was confirmed for tomorrow. I shall most certainly be back.
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2022 Menu
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 
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 
After ten days of enjoying Desi Curry firstly in 
Acqua Frizante (€2.00) was sorted first. The Italians do not overcharge for water, another 750ml bottle soon followed. The menu showed seven Lamb Dishes, Marg would have the Keema Matar (€12.00) accompanied by a Chapatti (€2.50). This is a ridiculous price for a Chappati. 
The slice of Lemon sat on top of two whole Green Chillies. A Vindaloo with extra Chillies. The blended Masala had a decent viscosity. I counted the solids believing them all to be cubes of Fish. It was Marg who noticed that some of what I was arranging on the Rice was actually Potato. Six good sized pieces of Fish and three bits of Potato was enough, I suppose. The white Fish retained its form, I understand that this was – Swordfish – possibly a first on Curry-Heute.
The Spice Level was fierce, definitely a Vindaloo if one employs that scale. The Seasoning was less apparent such that this Curry had no real depth of Flavour. 
I took some of the Pickle and stirred it in to the Masala. The Seasoning increased dramatically, the Spice Level was also tempered, and there was suddenly way more Flavour in the Curry. The rest of the Pickle was employed, the Fish Vindaloo-Achari was a much better creation. 
A direct comparison of the two Breads was then possible. Drier, crispier, the Roti, for once, proved to be the better option. 
The Coriander Topping was generous almost – foliage. The Mince was ground coarsely. Whilst the surface of the Keema looked suitably Dry, the Oil became increasingly visible as Marg made progress. An Oil table? 
Marg’s account:
