Lord Clive of Crawley is 61 tomorrow. Those who know, will appreciate the significance.
An early rise this morning and a lift from Marg saw The Hector arrive at Glasgow Airport just after 06.00. Flights to Luton and Stansted departed on time, not Gatwick. Arriving in Crawley in time for Lunch rather than Breakfast, there had to be Curry-Heute.
The Downsman Curry Club (Wakehurst Drive, Southgate, Crawley, RH10 6DH) has been the most highly regarded Crawley Venue for some years, though in 2015, a couple of visits were somewhat disappointing. Their empire has expanded to three venues in this area: The Greyhound – at Tinsley and the lesser Grasshopper at Tilgate Green, I am reliably informed. Lady Maggie took little persuasion, she brought her appetite also: a Mushroom Bhaji (£2.95) would accompany her Main Course – Lamb Rara – (£7.45) and a share of of Mushroom Rice (£2.50). Can one have enough Mushrooms, especially of the – Fresh – variety?
Lord Clive went back to Basics – Chicken Dhansak – (£7.45) with a Keema Naan (£2.50). The Waitress assured us that despite having secured a Keema Paratha here in the past – Uncle will not cook a Keema Paratha.
Having ordered the Lamb Handi here in most recent visits, it was time for Hector to go back for the Lamb Methi (£7.45), a Plain Paratha (£1.75) would complete the Food Order.
The Bill
£31.80. One pays in advance at the Bar, Drinks were purchased separately.
There was time to take in the Decor, the Seasonal stuff in particular. The three exterior Hanging Baskets caught the eye – Hanging Baskets and Curry – Perfect.
Lamb Rara
Maggie was sorted first, she was straight into the Mushroom Bhaji. One assumes this is a tried and tested – Delight, none came Hector’s way. The Lamb Rara has the advantage of Keema to Complement the Lamb Chunks, resulting in a Good, Thick Curry.
Having asked for – Mild – Maggie was taken aback by the Spice Level. Clive and I both had to sample, it was well within Acceptable Parameters.
Man up – was Hector’s advice. You’re out of Practice.
My eyes are bigger than my stomach – was another Maggie Admission. We have never seen Maggie fail to complete her order, never.
Chicken Dhansak
Clive loves his Lentils, I have come to accept over the last two decades. This was not as – Orange – as he was expecting. A Single, Large Red Chilli was present. I asked if there was a Smokey Taste present, apparently not. That was excellent – was Clive’s contribution.
I really enjoyed it, plenty of it and really good.
The Breads
The Keema Naan arrived Quartered which did not upset Clive, it would have The Hector. The Naan was well-stuffed, however, the Keema looked more like Donner Meat as is often the case when the Mince is not pre-cooked.
The Paratha arrived long before the Lamb Methi. This gave me time to appreciate that it was served whole – Yay – and had an appreciable Girth. Layered and Flaky, this was a very good Paratha. The Sensible Size also meant that it was devoured in its entirety. Hector rarely achieves this.
Lamb Methi
In Deutschland, Herb-rich Curry tends to be served in a Creamy Masala, this is less common in Scotland. The Lamb Methi at The Dowsman is in the European style. A Masala with Methi is what is always hoped for, not a Mass of Green a la Saag/Palak.
At first, the Seasoning felt a bit below Perfection, as I ate on so this was resolved. It is possible the Extra Salt was coming from the Paratha. The Spice Level was Significant, especially when compared with the Lamb Rara (Mild). The Masala was Thick with Chopped Methi and Fresh Coriander. Finely Chopped Onions also featured prominently in the Masala. This was a Splendid Combination, the Full Methi Blast and more.
The Lamb was plentiful, perhaps double figures and in varying sizes. Tender with enough to chew, this was Sheer Pleasure. That the Lamb actually gave off Flavour is also noteworthy.
After a couple of visits last year which were regarded as below par, this was The Downsman at its best. Perhaps being quiet at Lunchtime helped.
The Aftermath
As the Waitress cleared the table so she scanned the staff photos on Curry-Heute. Some she did not recognise, she confirmed that it was Mohamed who had cooked for us today. Take a bow, Mohamed.
A New Menu will appear shortly, featuring Chicken Tikka Masala for the first time. Apparently despite not featuring on the Downsman Menu this is their most Popular Dish. Ah well.
Ritchie Blackmore
Hector’s favourite living guitarist rated a mention on Sunday when Curry was accompanied by the Bittigheim-Bissingen DVD. Today, Ritchie Blackmore has announced more Gigs in June 2017, Glasgow included. Sadly, Hector will be on his travels.