Brussel – Chilli Grill – Hector on a Mission

Posted on September 15, 2019 by Hector

The recurring thread this week in Belgium has been about turning up at venues to find they are not open at the advertised times. This has happened twice and on consecutive days, (…writes Hector,  trying to avoid a tautology) here at Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) and Gent’s – Punjab Tandoori. Hector’s mission this week was to maximise his Curry intake at both of these venues subject therefore to being able to add them both to – Hector’s Recommended Curry Houses. One year ago, this would never have been considered as a worthy aim, such is the poverty of Curry served across this land. However, these two venues have convinced this writer that Curry, as good as that served in the UK’s better venues, is also available here.

It was with confidence that I led Howard through the backstreets of Brussel from Anneessens to Rue Antoine Dansaert. On arrival, I offered Howard the choice of Curry then Bier, or Bier-Curry-Bier. He chose the latter, alas the adjacent  Brussels Beer Project does not open on a Sunday, why did we not know that? So no – BBC@BBP – for those who understand the reference.

Mein Host at Chilli Grill was front of house. We took our seats, he stood in what I now recognise as – his spot – to take the Order.

Mutton achari (€8.50)? – I called across the narrow space between tables and counter.

This was repeated by Mein Host in the direction of the kitchen. A colleague then appeared at the door of the kitchen clutching a leg of Lamb/Beef. The Meat had only recently arrived, there would be no Meat Curry served at Chilli Grill before early evening.

No Chicken – was my next request, that left Vegetables. The Vegetable Curry on display was in the classic style, I would have been content to have had this.

Vegetable Thali? (€10.95) – was Mein Host’s suggestion.

Thali is a Dish which gets mentioned more often in Curry-Heute than it is consumed. It may seen as the food of last resort, a mini-buffet with a predomination of Vegetables. This is never therefore, a first choice.

No Saag/Palak –  I did not fancy a mass of – Green – this afternoon.

Cauliflower?

Please, I love Aloo Gobi.

Okra, Potato and Aubergine were then offered. That should offer sufficient diversity.

Desi-style – I proferred, just in case this may enhance today’s experience.

Desi, Desi, Desi – said Mein Host as he went about assembling the Order.

I watched as the various components were taken away to be reheated, including a huge tub of Basmati. The bag of Rice which I had seen guarded yesterday at the end of the row of seats, was still in situ. A tennis racquet sat on the shelf at the doorway. Hit and Miss – may well describe one’s experience at Chilli Grill, I noted.

The aroma wafting from the kitchen had Hector back onside. Bring it on!

Thali Plate

Cauliflower featured twice in the assembled array, once as Pulp in the centre, then in larger pieces in one segment. The Okra stood out in terms of the Oil, similar to the Masala which accompanied my outstanding Mutton Karahi yesterday. Potato and Aubergine sat in a Masala rich in Tomato Seeds, something different again. This was accompanied by a Wholemeal Chapatti served in quarters and a portion of Rice topped with slices of Green Chilli cut lengthwise.

So, how does one eat a Thali?

The Hector method was to use the Bread to scoop up part of one segment, then scrape the rice across the metal plate to fill the gap so that Curry and Rice could be fabricated. Howard was using a knife and a fork. So it goes.

The Okra was decidedly – Sweet. The texture was – Soft – suggesting that this had been in existence for a while. I prefer my Okra to still have some firmness, though having cooked it oft, I know what happens when one has to reheat it. Okra is best served freshly cooked. The Cauliflower was soon realised to be the highlight of this assembly. The Spice was there, aided by the Green Chillies, an Earthy Flavour came across. Howard mentioned how he has come to increasingly appreciate Cauliflower in recent times. The Potato and Aubergine proved to be a worthy inclusion, the Tomato-based Masala being true to the essence of Punjabi Cuisine. All of the Chapatti was eaten, much of it being used as wipes. There was more Rice than either of us could manage. I deliberately arranged my surplus in the centre for artistic reasons.

Much as I had enjoyed what had been served, it was a pity that the aforementioned Vegetable Curry was not part of the Thali. Next time I shall try and have a Soupçon.

Howard had a few words:

A great mix of textures and flavours. An enjoyable vegetable melange, and the spice level was spot on.

But not what we came for – was the Hector riposte.

I had to challenge Mein Host about the first phone number given on his Menu, and as published on Google Maps. It does not work from my Huawei, whilst the second one does. He used one phone to contact another, the first number does work, but maybe only for those in Belgium with Belgian phones. Be safe, use the second.

For my next visit, Mein Host suggested I contact him in advance and he would prepare – Kunna – especially. Kunna – I had never heard of. He began to describe this Punjabi dish. It sounded like – Nihari. This he acknowledged, but insisted that the Shorva would be quite different.

I said I would send a postcard. Curry-Heute postcards?

Curryspondent Ahmed (Islamabad) – this is one for you to comment upon.

The Bill

€21.00 (£18.75) I love the food, I love the prices, now just let’s get the opening times sorted.

The Aftermath

As outlined earlier this week, I had adopted various measures to establish opening times. This reply arrived as Howard and Hector sat in Poechenellekelder. It may be lost in translation.

My conclusion over the last three days in Brussel: if one wishes to guarantee the enjoyment of the Best Curry found to date in Belgium, do come to Chilli Grill but leave it to @17.00.

Until next year, hopefully.  Sadly, for this year, mission not accomplished.

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Brussel – Chilli Grill – Hector is nothing, if not persistent

Posted on September 14, 2019 by Hector

Having made the phone-call last evening to establish when Chilli Grill (Rue Antoine Dansaert172, 1000 Brussel, Belgium) would actually open today, Hector arrived just before 13.00 having been told – noon. As with yesterday, the shutters were down, no sign of activity. I was determined to get back here later today, after all last September, Chilli Grill served Hector the best Curry ever encountered in Belgium, why pass up on the opperchancity?

*

A couple of hours later, when Dr. Stan and Mags were tucking into – Spag Bol – at Poechenellkelder, that was my cue to depart. A fifteen minute walk and I was on Rue Antoine Dansaert. The shutters were up! Mein Host was standing at the door supervising his weans.

I took a seat, which is quite an awkward affair when someone blocks off the end of the row. I can see why they want the tables and chairs as close to the wall as possible, however, a gap between tables would help. The chap who blocked one end was not eating, I know not what his role was apart from guarding a bag of Rice. Two chaps appeared to be on duty, brothers I guessed, I recognised neither.

I studied the prepared Dishes on display under the counter. The Vegetable Curry looked very appealing, something in Beef/Lamb was also on display. As I learned here last year, Mutton – served at Chilli Grill may well be Beef. Dr. Stan had assured me that in his many visits here, he has ordered from the Menu. Mutton Karahi (€8.50) was what I was after.

To avoid an overdose of Garlic, I asked for a Coriander Naan.

Coriander? – replied the chap behind the counter who was in fact Mein Host, but neither of us had recognised each other. Brother – halfway out of the door repeated – Coriander. I then said – Garlic Naan (€1.95), I would hopefully get some sort of Naan. Why did I say – Garlic?

Spicy?

I concurred, then asked for my Karahi to be served – Desi-style – and without Green Peppers. Now we were communicating, the elder chap at the end of the row of tables acknowledged me. Desi, Apna – I repeated for good effect.

After a minute or two in the kitchen, Mein Host came out to address me:

When you ask for original Punjabi Karahi Desi Desi I must add Coriander, Chillies, Ginger and a little Yoghurt.

All was well, Hector was about to have a his required dose of Punjabi Cuisine.

I studied the phone numbers on the Menu. The first has continually cut when tried on the Huawei. The second, which took great effort to find, was the one that worked. On calling EE/Orange for assistance, it was suggested that the first number was Australian. Eh? The agent then changed his mind and told me it was definitely not a Brussel number. I only know that for me, one worked, the other didn’t.

Three more customers arrived, their first visit they informed me. A Vindaloo was ordered, brave, I would see this before I departed, too – Soupy.

Mein Host brought a plate, cutlery then the Naan and the Lamb Karahi. The Naan had perforations – Rogni-style. It was puffy around the edges, the perforations had stopped it rising in the middle. Crucially I could see lots of micro pieces of Herb cooked on top, Hector had his Coriander.

Mutton karahi

The Meat looked far too pale to be – Beef – so surely this was – Mutton? This Karahi looked just the job. Copious slices Green Chillies and leaves of Coriander stood out in the Blended Masala. The Oil was collecting around the periphery as it does in the best of Karahi Gosht.

The first dip of the Naan into the Masala confirmed why I had persevered. The Mutton and Ginger impressed so much last year, this was even better, a definite – Wow! – moment. I have never had a Curry as good as this in Belgium.

The food was piping hot. Eight pieces of Meat were present, every one was beautifully – Tender, this was exactly how Mutton should be served. The Chillies guaranteed a good – Kick – the Coriander added the always appreciated Herb flavour. However, I would say the Seasoning was below the Hector optimum. Still, I noted the Flavours as – Fierce. In Glasgow Karahi Gosht terms, this was closer in Flavour to Karahi Palace than Yadgar. This Karahi Gosht was right up with the very best.

More on the Naan: I found myself eating every bit, most unusual. The size therefore must have been ideal, the quality sustaining itself, no biscuity hardening as some Rogni Naan tend towards.

The Bill

€10.45 (£9.33) The cheapest meal in Belgium this week, and by far the best.

The Aftermath

As soon as the other three customers were served, it was time for a chat. It was only at this point that Mein Host remembered me from last year. He was keen to hear the verdict. Whilst I praised the meal, I did mention that I thought it needed a bit more salt. I asked if he knew the term – Karra? This he acknowledged but gave the answer which many Chefs give, they prefer to let the customer add their own. Hector appreciates Chefs who are – brave.

I had to ask about opening times. Child minding duties were given as the reason for not opening sooner. Perhaps he should change the times given on Google Maps to reflect what is the reality.

In the walk back to join – les autres – I was aware of of the Flavours lingering on the palate. One stood out, Garlic, why did I mention Garlic Naan? Chilli and Coriander Naan is where it’s at.

Menu extracts

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Brussel – La Tour du Midi – Moroccan Roll!

Posted on September 13, 2019 by Hector

Hector had plans for Curry-Heute at Chilli Grill (Rue Antoine Dansaert 172, 1000 Brussel, Belgium) the foremost Curry House in Brussel, and source of genuine Punjabi-Desi Fayre. Dr. Stan has been regularly as he has passed through Brussel in his travels beyond, Howard managed a visit last year. Hector has been once, it was hoped to treble this before we all return home on Sunday. Mein Host had informed me last year that he is always open by 13.00, today this was not the case. Despite a bogus phone number on Google Maps, I managed to contact Chilli Grill, I was told they would be open at noon tomorrow.

To say I was hungry as midnight approached would be an understatement. With an array of food outlets near Brussel Zuid station, I was confident I could secure the greatest of all late night – snacks – the – Donner Kebap. When I encountered La Tour du Midi (Rue Léon Theodor 260, 1090 Jette Brussel Belgium) a few doors away from the Ibis Zuid, I was gobsmacked. Never had I seen such an array of prepared food on display, this was beyond Buffet.

Being in a confident mood, the camera was put to use regardless, The pre-cooked meals sat in trays, the bases of Tajines sat atop these showing what a portion might be. Uncooked Meat and Fish sat in displays either side of the above. Hopefully hygiene laws in Brussel are strict in the city where the EU reign supreme.

I spotted a laminated sign showing the price of a Lamb Tajine (€10.50). This could be the cheapest meal of the week. By this time I was engaging with Mein Host. He instructed his colleague to take some Lamb on-the-bone from a tray with congealed Meat and Sauce then add some Vegetables. The Tajine base was taken away – Tajine Ding!

The Bill

€10.50 (£9.36) Yay!

I took my seat, Mein Host brought the Tajine, Rice and some Bread. This was a mountain of food for not very much.

There was a mass of Lamb, a Sucky Bone stood out – proudly. I found a Bay Leaf, Dum Pukht came to mind. This was not Curry, it could have been Kurdish, Afghani, I asked Mein Host, he confirmed Moroccan. Potatoes, Carrots, Peas and Green Beans provided the Diversity that Hector seeks.

All of this was decanted on top of a base of Basmati. The French Bread would be used to mop up the Sauce. I knew before I started that I could never finish this quantity, but here goes.

If there was Spice, it defined the bottom end of the scale, the Seasoning was also way down. OK, Hector, this is not Curry, adjust.

Start again, enjoy the Flavour of the Lamb, appreciate the Vegetables, especially the Carrots which have already been celebrated on this trip. I made sure I would eat all of the Carrots. The Potato was a highlight also having absorbed quite a bit of the underlying Flavour. The lumps of Lamb were picked up, the Meat was gnawed off, this was fun. Fibrous Lamb, part of Hector’s education in identifying this as Lamb. It was never ending. The Bread? I ate possibly two slices. I hate leaving food, there was no choice, I hoped to sleep.

The Aftermath

Having been to Morocco, I had to let Mein Host become aware of this. To introduce Curry-Heute, in addition to the Calling Card, I showed him the photos of my dinner in Casablanca with Lahcen (Hassan from Cafe Salma). That went down well.

Tonight was a memorable and very enjoyable experience, no Curry, no Donner, so it goes.

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Gent – Indian Curry House – Curry that tastes like – Curry!

Posted on September 12, 2019 by Hector

Today’s Curry venue – Indian Curry House (Sint-Michielsstraat 10, 9000 Gent, Belgium) proudly boast that they serve the – best Indian food in town. Punjabi Tandoori excepted, the competition isn’t up to much.

Across the street from the Restaurant is what I took to be a grocer of the same name. I should have gone for a look to see exactly what Herbs and Spices, if any, were on offer. Let’s face it, Curry in Belgium has a long way to go to replicate the quality of that served in the UK.

On trying the door handle my first reaction was – closed. The sunlight was such that I could not see inside properly, all the tables I could see were empty. By applying more vigour, the door opened, a few people were sat well in to the room. The Waitress who would look after me led me through to the rear. The front room was all reserved. All of it? – I thought to myself, that must be quite a crowd. They arrived soon after I took my seat, I was glad I had arrived before them, serving a group that size would be quite a challenge in the kitchen.

The Menu was fairly standard. All meals contain nuts – was a prominent caveat, this I liked, no messing. I considered the Fish Dishes, the Fish Curry (€20.00) was nearly my choice, however, the last of the Lamb Dishes had me won: Lamb & Vegetables (€20.00). Pricey, but this did include Rice as is the European norm.

As usual, I asked for Green Peppers to be withheld. We agreed upon – Spicy. A litre bottle of Sparkling Water (€25.00) completed the Order. The sun was shining again, there was a need to rehydrate.

A mother and son sat in close proximity, when their meals arrived I had to take note. The Chicken Tikka was – Soupy, the other Dish was soupier still, the antithesis of what Hector seeks in Curry. The Naan (€3.50) was served in bits and looked – peely wally. I doubt this Naan justified the cost.

A Poppadom accompanied by a Mango Sauce was brought, a well timed distraction, my focus was turned away from my neighbours. The chap who was clearly Mein Host was busy dealing with the large group. I was amused to hear him converse with my Waitress in – English – the universal language of – Curry.

My food arrived in good time, as is the way on the continent, the quantity of Rice was excessive. I took what I knew I would manage. What happens to the waste?

Lamb and Vegetables, no Capsicum – said the Waitress as she placed it on the table. That she used the word for the – Dreaded Ballast – which I had refrained from using, impressed. I liked this lady.

Lamb & Vegetables

The food was piled high in the karahi, this was markedly different from anything else I had seen being served today. There were so much in the way of solids in the karahi, the Masala had to be minimal by default. The Masala was –Thin – and no doubt blended. There was enough, as I decanted the solids so I realised that this Curry had potential.

The first mouthful tends to define the meal: Oh yes! This tastes of Curry! This would be a very enjoyable Sabzi Gosht.

The Flavours were so familiar, there was an excellent blend of Spices here, but no sign of Herbs. The Vegetables added so much diversity: Green Bean, Peas and most importantly – Carrots – were present. Carrots work so well in a Masala. In my own cooking I have tried blending Carrots into the Masala but still cannot recreate the Flavours achieved in Restaurants.

The Spice built slowly, the Seasoning was below that which Hector hopes for, a pity, this Curry was on the verge of delivering the – Wow! The Flavour of the Tender Lamb itself did come across strongly. I counted the Meat into double figures and marvelled once again at how much had been piled into the karahi.

The lady host stopped in passing to ask the usual question, I heard some thing like:

Alles ist…

Very enjoyable – I replied, it was.

More Seasoning, and a touch of Methi, if I was a local then I would negotiate my desired tweaks. I would certainly return here, especially if Punjab Tandoori persist with not honouring their published hours.

The Bill

€25.00 (£22.32)     Curry costs much less in the UK.

The Aftermath

It was – my Waitress – who took the cash and therefore to whom the Calling Card was presented. Mein Host stood behind her and listened in. I congratulated her on serving Curry that actually tasted like Curry. I explained that this is actually quite rare across Europe, the classic excuse is always that – the locals wouldn’t handle anything authentic, a statement which I find increasingly annoying.

We have Indian chefs – was the honoured reply.

Menu extracts

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Gent – Punjab Tandoori – Open at last!

Posted on September 12, 2019 by Hector

Dr. Stan had us search for a Bar which is rarely open, tonight once again, it wasn’t.  The walk to DOK, our final port of call each night, took us past Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium) which has been closed for the last two lunchtimes despite the times on the door suggesting otherwise. Finally it was open so there had be another Curry-Heute. The Karahi Gosht (€17.00) impressed so much last year, Hector was not missing out on a repeat. As I took the same seat Howard entered, he must have been hungry.

*

I had to holler to the kitchen to inform Mein Host that we were here, he was busy preparing a stream of Takeaways which his driver then delivered. We would be the only sit in customers.

The Menu was brought, I showed Mein Host his photo from last year. The Order was given – no groene peper – and – Spicy – were noted. Rice would be inclusive. I asked for a large bottle of Sparkling Water (€6.00), Howard asked for Still, the latter never came. Mein Host did agree that it was better to order a large bottle than two small ones.

Poppadoms and three Dips were provided. The Poppadoms had the embedded Cumin Seeds which makes them much tastier than those served in the UK. The Dips impressed, a good kick from the Lime Pickle, the Cucumber in the Raita added extra. The table was then cleared to make way for the Mains.

A mountain of Basmati was placed in the centre of the table. Howard took some, I took exactly what I knew I would eat. About half of the Rice would be left, a complete waste of food.

Karahi Gosht

Topped with Fresh Coriander, the Karahi Gosht comprised of eight large pieces of Meat in a blended Masala. Rice did feel to be appropriate for this Karahi, in the UK one would always have Bread. Had we ordered Bread, then all of the Rice would no doubt have been wasted.

Howard had started eating whilst I was completing the photographic ritual.

It’s OK – was his first comment, followed minutes later by – I’m not getting much from this. That was a worry, last year I had been served a – Superb – Curry, I put it down to the Seasoning. Tonight the Seasoning was decidedly lacking, as a result, Flavoursome as this Curry was, it was never going to impress as much.

A Salad was brought some minutes later, we could have enjoyed it more with the Poppadoms and Dips.

Each piece of Meat had to be halved, so quantity wise this was a filling meal. Some of the Meat was a bit chewy, when one ate the sinews it was a bit gristly. This I had also experienced at India Palace two days ago, is this down to the Gent butcher?

This Curry was light years ahead of the usual Euro Curry, I was enjoying it regardless of it not being as outstanding as last time. Perhaps I had built up my level of expectation to much.

Howard was less forgiving:

Spice level excellent, Lamb chewy, didn’t get a big flavour hit from the sauce or the Lamb, a disappointment.

We had basically finished when Mein Host came through to ask the customary question. He finished with – would you like more rice? Seriously, how much Rice do people in Europe eat?

The Bill

€40.00 (£35.71) The exchange rate still hurts.

The Aftermath

Mein Host was busy in the kitchen so there was no farewell. For the next hour or so, I had a very warm and satisfying taste in my mouth. This remained until I tried a – Sour at DOK Brewing. Howard tried something else and remarked – I’m not getting much from this.

You said that two hours ago – I interjected.  We concluded that Howard’s taste buds were shot this evening. 

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Gent – Horn OK Please – Keep on Truckin’

Posted on September 11, 2019 by Hector

Once again, Hector meandered through the back streets of Gent to find Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium) closed today. So, no Lamb Karahi for Hector. The same paper sign was on the door, why can businesses not be more informative? Are they on holiday, or could they just not be bothered opening?

Today there was a fallback, Horn OK Please (Sint-Jacobsnieuwstraat 45, 9000 Gent, Belgium) was reckoned on other media to be a South Indian Curry House. A Fish Chettinad would be a perfect start to the day.

Arriving @12.20, the place was empty, save Mani, Mein Host, sitting at his laptop beside a shelf with Tiffin Tins. This was very much a Curry Cafe, the type of venue Hector is happiest to visit.

The sign on the pavement listed some snack – street food dishes, The board showed fewer, the Menu was minimal. Was that it? No way was Hector having Butter Chicken (€12.95), none of the three Curry Dishes attracted. No Hector Curry, no Fish Chettinad, what was the Hector to do?

Is this it? – I had to ask, just in case there was more on offer.

Samosa Chat (€7.50) was ordered with a 500ml bottle of Sparkling Water (€2.50). Having taken photos of the interior, it was time to introduce myself and Curry-Heute, Mani was quick to access Europe’s most comprehensive and reliable Curry Blog. He commented upon the detail, indeed, everything is recorded as it happens.

Samosa Chat

A cardboard bowl and a plastic fork, not the Hector idyll, but in keeping with the style of food on offer. A Vegetable Samosa had been cut up and smothered with Yoghurt, Fresh Coriander and Indian Vermicelli. The Samosa was warm thankfully, the Toppings were cold. The Spice built as I ate this – snack – it was very tasty, Marg would have loved this variation. I needed more food.

Mani asked if I wished to order a Main Course. On a huge departure from the norm, a Masala Dosa (€8.95) became Hector’s choice. I could see Chef through the hatch working away, a Takeaway Order was assembled in the same cardboard bowls, with plastic lids. The bowls did feel – green, pity about the lids then. Mani did explain the lack of proper crockery and utensils, something to do with a festival they had recently catered for. A motor cyclist took the Order away. Who orders Curry at lunchtime and asks for it to be delivered?

There is a plan to add a Fish Curry to the range of Dishes, however Mani mentioned Fish with Mango.  When is the next train to München?

Masala Dosa

Two Dosa sat on the plate with Potato and a Coconut Chutney. Dosa: crispy rice and lentil crepe. Dosa nearly featured earlier this year in Malta, alas not to be. It was long overdue. The Potato had Onion Seeds, Coriander Leaves and Lentils to make it more – Interesting, and no doubt add more Flavour. The Coconut Chutney proved not to be intrusive.

Sambar

A Lentil Shorva accompanied, complete with Carrots, Courgette and what I thought were Green Beans. The latter were not edible. The Sambar was well Seasoned, this was a huge plus.

The Potato etc. was scooped up with the Bread, and sometimes Coconut. This proved to be a very tasty combination and nothing like what I normally eat in a Curry House. The Soup was hot, the Carrots were the largest of the solids, always a welcome inclusion, I was loving every minute of this.

Mani brought a soupçon of Mango Lassi, I kept this to the very end. Aniseed must have been part of the Topping, this was very effective. I shall be trying this at home, soonest.

The Bill

€18.95 (£16.92) More than I would normally pay for a Meat based Dish.

The Aftermath

Mani and I had been chatting quite a bit throughout the meal. He told me the origins of the name – Horn OK Please. Having seen the roads in India, I know how the trucks dominate the scene. To overtake a truck one has to – toot. When it is safe to do so, the truck driver illuminates a sign to say it’s – OK. So it goes. I shall never forget seeing people cross six lane highways, one has to keep going, if one falters then chaos, or worse.

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Gent – India Palace – Competent Euro-Curry

Posted on September 10, 2019 by Hector

Four nights in Gent, the plan was simple, maximise the number of visits to the very impressive Punjab Tandoori (Sleepstraat 67, 9000 Gent, Belgium).

Not open on Thursday and Friday lunchtimes, this would mean today and tomorrow were the only viable days. Imagine the annoyance at finding Punjab Tandoori closed today, a Tuesday.  Passage to India which was a couple of doors along the street has gone.

A quick search on Google Maps took me to Oudburg, there are not many Gent Curry Houses open at lunchtime. Hang on I’ve been to Himalaya Restaurant before, Nepalese, it was decidedly poor, as was the reporting. Curry-Heute was in its infancy in 2011. A couple of doors along was India Palace (Oudburg 11, 9000 Gent Belgium), Hector would have his Curry-Heute.

There may have been a couple of diners in the al fresco seating area, Hector was having none of that. The Restaurant was empty, the Waiter gestured that I should sit at the window table, I wonder why? I pointed to the brilliant sunlight that was bathing this table. He extended the awning, shade was provided, all was well.

The Menu was brought, in Flemish/Dutch, not a problem. The language of Curry is universal, the standard dishes were there.  The Waiter offered me the Menu in English,  declined. I verified that the Balti Ghost (€18.50) had no Capsicum by showing a photo of the unwelcome – Ballast. He assured me he could have it prepared without. Spicy-  was agreed upon.

A 250ml bottle of Sparkling Water (€2.50) would complete the Order. That’s €10.00 for a litre of Sparkling Water. Incredible.

What appeared to be a half Poppadom in a basket was accompanied by a Mint Raita and some Mango Sauce. I felt compelled to eat the Poppadom despite the lack of embedded Cumin Seeds. Never a fan of Mint, the combination proved to be quite refreshing.

The Curry and Rice arrived in less time than one might expect. The Rice portion looked ominous, another potential waste scenario, however, on spooning the Rice to my dinner plate there was exactly the amount that I desire. Check the bowl, a false bottom.

*

Balti Ghost

Topped with tiny pieces of Ginger and micro sprinkling of Fresh Coriander, I could see that pieces of chopped Onion and Garlic permeated the blended base Masala. This was already way better than the feared Shorva which is encountered too often across Europe. Decanting the pieces of Meat, the count was well into double figures. This was quite a plateful, more than I would normally eat this early in the day.

The lack of Seasoning was very apparent, at least the Spice Level could be described as – Moderate. The Flavour was very recognisable, here was the classic Euro-Curry born out of who knows what ingredients that never made it into the Big Sauce Pot.

Is it good? – asked the Waiter.

It’s OK – was the very accurate reply.

This never going to challenge, it was a competent Curry, no more.

I came across a piece of Cinnamon Bark which did make me appreciate my Curry a bit more. There was no sign of Cumin, Cloves, Cardamom, Methi I could dream about. Some of the Herb topping was now mixed through the Masala, the Ginger offered a pleasant crunch. Whilst most of the Lamb was Tender, some pieces did feel to be a bit – Gristly.

When I topped up with the remaining Masala, the latter part of the meal definitely improved. The Seasoning in the Masala at the base of the karahi was more noticeable. This gave a pleasant note to end on.

I had eaten all that had been set before me. It was Curry, but far from what I had been hoping to eat today.

The Bill

€21.00 (£18.75) With the political shenanigans going on at home, I was worried about the exchange rate. We are back to what it was all summer, but far from what it was when I last had Curry in Oudburg.

The Aftermath

I noted on their business card that India Palace is marked as being closed on Tuesday lunchtimes. I gave my Calling Card to a different chap. It was accepted with some interest being shown. That the Curry-Heute coverage of Belgium is as extensive as it is has been achieved by eating a quantity of Bland Curry.

India Palace – Menu extracts

Brugge – In Dish

Brugge was the focus of Hector’s other activity today. I couldn’t miss the Curry House next door to ‘t Brugs Beertje on Kemelstraat. The Menu at In Dish was short, but the suggestion of something like a Desi Curry is enough to tempt. One day, perhaps.

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Glasgow – Yadgar Kebab House – The King of Glasgow Curry Houses

Posted on September 7, 2019 by Hector

It was time to redress the imbalance in the Curry-Heute tally for Glasgow Curry. Curry at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was long overdue. Such is the richness of the Fayre served at Yadgar, one cannot go to the well too often. The demand for Curry on a Saturday afternoon appears to be resurrecting itself, today we would be five. Howard would join Dr. Stan, John, Mags and Hector who dined together last week at the newly opened Basharat G’z around the corner.

Shkoor, Mein Host, was contacted yesterday, the Order placed in advance, as is the custom. For Mags there would her usual Aloo Gosht, the four Chaps would share two kilos of Goshat Karahi, one on-the-bone, the other, boneless. The latter was only considered because John would be on board, otherwise, the kilo of Boneless Goshat Karahi would be way too much. We could surely rely on John to take care of the necessary.

The Chaps arrived bang on the 15.00 rendezvous, Mags would be delayed by people expressing their – democratic rights – and marching through the city centre on a Saturday afternoon. Who licensed this? We started regardless.

*

Poppadoms and Spiced Onions kicked off the Feast as always. Hector took some Onions for later, UK Poppadoms no longer holding any interest. John and Howard were already enthusing:

Lovely onions – John
Rather good – Howard

Chapli Kebab

Shkoor followed this with the prompt delivery of Chapli Kebabs, one each. John wrapped the last one in the foil to keep it warm just as Mags made her entrance.
John deduced that these had been – shallow fried. This I had never thought about, one day Hector will try to create these.

With the Onions and the Hot Red Sauce, these were excellent.

Shami Kebab

No sooner had the Chapli Kebabs been devoured when Shkoor presented a plate of Shami Kebabs. There were five, one was swiped before the camera could be called into action. Calm. These were much thicker than the last ones I encountered at The Village’s – Eid Buffet. These were not – mushy – as they can be, – better than all the rest – felt like an appropriate note. And the food kept coming.

Aloo Gobi
I could see a mass of Vegetables in the next plateful, was this the truly outstanding Yadgar Vegetable Curry? Closer examination showed this to be the equally excellent – Aloo Gobi.

A treat – I said to Shkoor as he placed this on the table. Indeed it was. My last outstanding Aloo Gobi was in Cagliari in July, this was in a different league. How – outstanding – can a Vegetable Dish be?

Yadgar Curry has a Flavour so distinctive one could pick it out from a line-up of Curry if ever this were to happen. I simply know not what blend of Spices is used to create this marvel, here was the – Wow! – moment.

Chapattis were confirmed, one each to start, more would be available as required. I asked Shkoor if he was aware that I had appointed myself as – Paratha Police. He confirmed he had read this in Curry-Heute, good to know he is keeping tabs and an awareness of where we are, when not here.

Ladies first – said Shkoor as he gave Mags her ample portion of Aloo Gosht. This was more Curry than Mags could ever eat, would she organise a Takeaway, or would – Hoover – come to the rescue? It was too early to tell.

Aloo Gosht

The Aloo Gosht was served without bones, which meant Mags had even more than first envisaged. The Thickest of Masala shrouded the Lamb and Potatoes, assuming the same Flavours from the Aloo Gobi were present, this must have been magnificent. Hector would be too busy with the – Main Event – to even contemplate a sample.

Tasty lamb, full of flavour, delicately spiced – Mags would tell me when all was done.

Goshat Karahi – without and with bones

I started with the – Boneless. The Lamb was astonishing, Shkoor was passing by and was already seeking our approval.

Melt in the mouth – was my mumbled proclamation as I took the first intake, this was seriously Tender Lamb.

The Masala was in the usual Yadgar style, perhaps the Seasoning was a bit down today. There was no sign of Chef Arshad who would normally acknowledge our arrival and come to take his bow, so I assumed another Chef had created today’s offerings. The Spice was there, but was never demanding. Why should eating Curry be – stressful?

Lamb Chops and Sucky Bones were prominent in the – on-the-bone version, Leg of Lamb, Quality. Even Mags got in on the act and took a Sucky Bone. The argument that there is more Flavour in a Lamb Curry with bones than without was put to the test today. Normally the difference is very apparent, not so today. So powerful was the Flavour from the Aloo Gobi, it may have masked that from the Goshat Karahi. For Hector, today it was Aloo Gobi, Meat, Masala, more Bread, repeat.

The Breads

The Chapattis were the usual ample size, Thin, but not excessively so, a medium with which to scoop up the more interesting elements of the meal. Breads? Shkoor brought a Paratha to the table, a challenge. What would the Paratha Police make of this? Hector of course has enjoyed many a Paratha at Yadgar over the years, but since learning how to make them has become hyper critical. This was of the – Wholemeal – variety. It was suitably Soft, Flaky and showed some evidence of layering, but not as much as the best of Parathas made from – White Chapatti Flour. There was no – Swirl. This is when Hector becomes very brave and boasts that – I can make better…geeza’ job!

We each have our own limit as to how much can be consumed. Dr. Stan, Howard and Hector have shared many a kilo of Goshat Karahi on-the-bone. The – boneless – meant much more Meat. John was being quite restrained, I had to encourage him to – go for it – else we would have been left with an embarrassment of Curry. I thought Howard had stopped eating, he hadn’t. Even Dr. Stan was eating beyond his norm. I felt full, but not stuffed. Eating to excess is never the plan, it’s all about maximising the pleasure, leaving and not wanting more.

The sliced Green Chillies and Fresh Coriander were well mixed in by the time we reached the endgame. It was all about counting down the final pieces. When Mags called a halt there was even more Lamb to deal with, John to the rescue. We did ourselves proud, only smears of Masala were left, no Lamb, no Bread. Naveed asked if wished anything else, I had to go for the – same again! Dessert was declined, we were here for Curry, not Pudding.

As we let our digestive systems function, it was time for a few well chosen words, Howard who had eaten more at Yadgar than he had ever done, was his usual eloquent self, he wanted two banner statements:

You can improve on perfection.

Before a Yadgar Curry, I eat very little.

For various reasons, I had very little yesterday. I was therefore able to eat all that was presented before me today. This was an added bonus, because the food was stunning, thank you to Shkoor, for his kindness, his generosity and the brilliant food.
Always brilliant at Yadgar, today was one of the best, ever.

John was  considering his words:

I concur, same here.

He then decided to summarise in  seven words:

Both starters and mains were consistently outstanding.

Even Dr. Stan gave more than his usual – Mmmm:

I did starve myself yesterday, same high standards.

There was little more for Mags to offer:

I agree with everything, starters, mains.

It was time to negotiate – The Bill.

£75.00 I have suggested that as everywhere else has put their prices up, so Yadgar should follow. We paid an appropriate amount.

The Aftermath

We sat on longer, the bus app gave the time for the next No. 4 to town, then we realised, that after the marches, the bus timetables would be irrelevant. Indeed, nothing was crossing the river.

Equally, if not more important:

Mr. Jolly Kunjappu replied to an email regarding the future of Indian Mango (München) – all is well:

Hi , good news !!!

We survived the auction ?

One of the partners bought the house.

Now waiting for new contract.

So your Fish Chettinad is saved???

Happy greetings to Scotland from Munich.

Jolly

Looking forward to seeing you again.

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Glasgow – Pork Vindaloo – Michael Rother plays Sterntaler

Posted on September 6, 2019 by Hector

Michael Rother is back in Glasgow, Hector, Howard and Marg were there. There had to be Curry afore, tonight, home-cooked Pork Vindaloo.

The published – Pork Vindaloo Recipe – was the base for this creation, somehow, Tamarind found its way in too. The Masala was not blended and the surface Oil was scooped off to create a much Drier Curry than shown previously.

Ah, Keema! – claimed Marg when she saw the contents of the pot – my favourite!

It looks as though Hector’s next home-cooked Curry could be Keema Mutter.

Pork Vindaloo

Tangy – was Marg’s first comment on tasting, sufficient Tamarind then.

That Vindaloo has to be ridiculously Spicy is a misconception, just as Korma has to be bland. I had to judge this such that Marg would find the Spice Level to be palatable, success.

Not bad at all – was statement #2.

That was a proper Curry – was her final compliment.

The Curry was seriously Dry, with the Thickest of Masala. The Seasoning was exactly as Hector seeks, and it was never adjusted after the Salt was added with the rest of the Spices. With the added Methi, Dry Methi this time, I must admit that a Hector Curry is quite distinctive, perhaps this is a Clydebank Curse, they all turn out the same?

Doors open at 19.00, – plus Special Guests – said the ticket. The room was surprisingly empty at 19.30 when we entered, there was no support act. Instead a chap sat at a laptop and played stuff that nobody knew. How do these guys get these gigs, and why are they indulged? A posted notice said Michael Rother would take to the stage at 20.30, he did, more or less.

Isi and See Land from Neu! 75 kicked off the set, a familiar start given that this is the third time I have seen Michael perform. Tonight’s set would feature all of the second solo album, Sterntaler (1978). This was my first Michael Rother purchase, the attraction being the drumming of one Jaki Liebezeit (CAN). When I last saw Michael Rother perform in Düsseldorf (2016), it was hoped that Jaki would be in the audience, that was a matter of weeks before his passing. Hans Lampe has the drum seat, he maintains the – morotik – drum beat. Actually, the same beat accompanied almost every composition, only speeding up for the last couple of numbers.

A barefoot Franz Bargmann once again accompanied on Rhythm Guitar. His role is hardly challenging, simply keeping the beat with Lampe, he must like what he has to do.

In Düsseldorf, it was the first time Rother had performed all of his first solo album Flammende Herzen. Sternatler has no weak tracks, though from a compositional point of view, one could argue that the root of many tracks is identical. I have always found it difficult to tell Sonnenrad, and Sromlinien apart, but not tonight. Rother truly – rocked – when he played the latter or Sonnerad #2, this was my highlight moment. Blau Regen gave Lampe a break, no percussion required. Why is it only on the third time of seeing them that I noticed that Lampe’s drum-kit is all electric?

Sterntaler, Fontana Di Luna and Orchestrion concluded the sequence of tracks from Sterntaler, thereafter things became less melodic. The final numbers were less song-form, a grind. The encore I assume was from Katzenmusik.

Between each – piece – there was a break for water, and occasional banter. Michael asked for the monitors to be turned down a bit.

Too piercing, man! – he said referring to the famous Stan Freberg parody of the Banana Boat Song. I wonder how many present got it.

Brexit clearly puzzled Herr Rother, why are we doing it?

I know it’s different in Scotland but get rid of your government.

Towards the end of the gig he said he hoped we would stay, and shook his head.

Exactly.

a bit more…

I happened upon Janice Forsyth on BBC Radio Scotland earlier this week. One of her cohort mentioned tonight’s gig, describing the music in a positive way.  The indifference, contempt, was almost  audible.  I have not listened to the radio, for music, since the mid 1970s, John Peel R.I.P.. Why should music of this type be automatically dismissed?

What have the BBC ever done for us?

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Paisley – Indian Scene – The Best of Paisley?

Posted on September 4, 2019 by Hector

It was Helen in Paisley who suggested that Hector visit her favourite Curry House – Indian Scene (82 Glasgow Rd, Paisley PA1 3PN). Who better to accompany Hector today than three Paisley stalwarts: Jim, Aileen and Alan? With no full on Paisley Beer Festival in 2019, this was Hector’s first visit to Scotland’s largest town this year featuring Curry. The 16.00 rendezvous was put back to 16.30 based on information on Google Maps. This information proved to be accurate. The late afternoon opening time explained why this was Alan’s first visit also, like Hector, he prefers to Curry earlier in the day. Jim and Aileen had both been before, they reckon Indian Scene is the best Curry House in Paisley, so why has Jim previously taken/sent me elsewhere?

The shutters went up at 16.28, in we went. Sandy, Mein Host, asked if we had been standing outside waiting, four diners, desperate for Paisley Curry. The Menu was brought, we decided upon no Starters, let’s get down to business. I suggested there was little point us all having the same thing. Having studied the online Menu, I had my heart set on Lamb Desi Style (£11.90), my usual caveat permitting. Jim said he has had this on a few occasions, but only as a Takeaway. This afternoon he would have Lamb Zalfrezi (£11.90) accompanied by two Chapattis (£1.40). For Alan, Lamb Jalandhar (£11.90) accompanied by a Nan (£2.90). Between us, we were ordering three of the four Dishes in the – Hotter Palate – section of the Menu. In the new Hector role as self-appointed – Paratha Police – one had to be ordered. At £3.10 for a Paratha, expensive, hopefully it would pass muster.

Aileen would order the Counterpoint Curry – Chicken Tikka Kerala – (£11.20) with Fried Rice (£2.70). Sparkling Water was available for Hector, (£2.30), the rest had Cola, various, (£2.50).

The Menu showed Indian Scene are taking allergies seriously. As I had read the description of the – Desi – so I expected no Capsicum. Sandy confirmed this would be so, and went as far as saying there were no Peppers in most of their Dishes. It is always reassuring when the Waiter knows the full content of the various Dishes.

There was time to take in our surroundings. A small seated area at the entrance for those ordering/collecting Takeaways is well secluded from the dining area. The dining area, in a decidedly narrow setting, has booths alternating with tables along the left wall, opening up to more tables on the right. The Bar and kitchen lie beyond. Sandy would later confirm that by 19.00 the Restaurant would be full, and at weekends, booking is necessary, as would be commensurate with being – the most popular Curry House in Paisley.

The Breads

Two standard Chapattis, Jim took care of them. The Naan was served in bits, why? Naan is so much better when served whole, let the diner – break the Bread. Light and Fluffy with burnt blisters, this appeared to be a fine Naan.

The Paratha Police were required today. A soft, Buttery Paratha, scored into quarters, it looked the business, however, I have to challenge the Bread Chef: in what way was this a Paratha? The required Flakiness was simply not there. Instead of layering there was one air pocket inside. No layering, no flakiness, no swirl, ergo – not a Paratha.

Lamb – Desi Style

With extra Peppers – joked Sandy as he passed the table. He had told me at the time of ordering that the Desi Style was distinguishable by having extra Garlic and Ginger. The Masala was suitably – Thick – with Herbs stirred in. The Syboes and sliced Green Chilli Toppins were a change from Ginger and Coriander, though I shall have more to say on the Toppings below. The Meat was large and just reached double figures, so a decent portion then. Aileen told me she had read criticisms of the portion size on another medium. This Curry cost roughly fifty per cent more than the Lamb Specials at Akbar’s (Glasgow) last Saturday. Akbar’s portions were also larger than at Indian Scene, so perhaps there is a point to be made here.

The Tanginess of the Lamb Desi was revealed from the start, a Mini-Achari was how this came over. There was a wee – Kick – the Seasoning was fine, but then it became apparent that the Seasoning in the Meat did not match that of the Masala. So how long had they been in each other’s company?

There was nothing here not to like, as with a Handi, Desi Style can be anything Chef desires. This was a competent Curry, decidedly – Mainstream.

Lamb Zalfrezi

Topped with sliced Green Chillies, and with evidently more Green Chillies inside, the Masala was otherwise indistinguishable from the Desi. When Jim took his first mouthful, there was a loud gasp on my right. Jim was taken aback by the – Kick.

Nearly a ring burner – he’ll maybe find out tomorrow.

The Chilli heat was not overpowering – Jim insisted, once he had adjusted to what lay before him – you can still taste the Spice.

Lamb Jalandhar

Once again, the same blended Masala, this time topped with Fresh Coriander. All three Dishes were therefore identical and were only identifiable by their Topping. I would have liked Syboes, Coriander and Green Chillies, one can never have too much – Foliage.

A blend of spices, just the right level of heat – was Alan’s verdict.

*

Chicken Tikka Kerala

A Chicken Curry with Coconut, not a Curry Hector is ever going to order. The Menu declared there was no – Dairy – so this was not a Creamy Curry. Once again, the same Masala, this time topped with Coriander. Clearly it was a Chicken Curry, there was abundant Meat.

Aileen mixed the Masala into the Rice to create quite a combination … that’s the way she likes it.

That’s twice I’ve had it – said Aileen – no ill effect to anyone who has a Dairy allergy. Lovely subtle blend of spices, with a hint of chilli.

There was no food left on the table at the end of the meal, every morsel had been eaten.

The Bill

£67.60 No Starters, four Soft Drinks.

The Aftermath

There followed quite a conversation with Sandy, Jim and Aileen also contributing. Hector had no Calling Card to give today, instead, Sandy photographed the Curry-Heute banner on the still reliable Huawei. I showed him Curry that I would regard as – Desi Style. Sandy reckons that if they served that here, the locals wouldn’t eat it. This is a statement I have heard often in European Curry Houses, but rarely in the UK. If described accurately, people will know what they are ordering and so know what to expect. The Staff Curry (£11.90) was mentioned which is only available on Fridays and Saturdays. Only ten portions are created, so it’s first come… This was also the only Curry with my preferred Lamb on-the-bone. I would like to try it someday, but knowing my luck, it would be a – Chicken Curry Day. Perhaps Sandy will invite me back especially?

Indian Scene has been in these premises for some thirty years. Sandy and his father have had it for less than two. They also have a Takeaway in Bearsden which is not far from Hector’s House, so I shall be visiting Bayleaf when the opperchancity presents.

In addition to India Quay, the extended family also have both Giffnock Curry Houses. Turban Tandoori provided excellent Curry and a memorable night back in April. In the early days of Curry-Heute, Marg and Hector visited The New Turban, we were not impressed. Sandy insisted that The New Turban does more business than Turban Tandoori which I still find hard to believe.

So, that is Paisley Curry covered until the Paisley Beer Festival is reinstated to its proper locus, unless Sandy gets me back for the Staff Curry with Lamb on-the-bone.

Menu extracts

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