Our refuge in Crawley continues, tomorrow has the first flight available home. England goes into Lockdown #2 at midnight, today is the last hurrah, again. Clive suggested an afternoon in Horsham, good for shopping was meant to entice Marg. It was Curry and Bier which was the real plan.
Rajkumar (27 Springfield Rd, Horsham West Sussex, England RH12 2PG) is two doors along from The Malt Shovel which Clive considered to be Horsham’s finest pub. Alighting from the bus, it became evident that The Malt Shovel was no more. I had checked that Rajkumar was open this lunchtime. When we entered @13.15, the staff were quick to tell us they were closing at 14.00. Hector could see no problem.
We were here for one course only, the offer of Poppadoms was declined as the Menu was brought. Whilst I was busy photographing the Menu, Marg was reading the Menu to Clive. To help cut to the chase, I asked – Is there a Dhansak? There was. For Clive, Lamb Dhansak (£7.50) it would be, accompanied by a Stuffed Paratha (£3.95). Marg declared she was having two Starters: Chicken Chatt Puri (£4.50) and Onion Bhaji (£3.50).
Another Source showed a photo of a near perfect Paratha, this is one thing I knew I was having today. For Hector, it’s back in the land of the Mainstream, or great British Indian Restaurant. It was a matter of avoiding a self fulfilling prophecy. The Desi Days of Athena are in the past.
The description of the Lamb Korai (£8.95) showed potential, no nasties, however, the Duck equivalent stated otherwise. I checked with the waiter that Capsicum would not appear, this was confirmed. Then I went a step further – Is Desi style possible? Apparently it was. When I then enquired – Is the Bread Chef on? – this fell on deaf ears. A Paratha (£2.95) it would be, regardless. A 750ml bottle of Sparkling Water (£3.70) completed the Order.
Chicken Chatt Puri
The Akash (Helensburgh) aside, I have only ever seen Chicken Chatt served on-the-bone. Clearly, this was not going to work in a Puri. With a Salad Garnish, Marg appeared to have chosen well, this looked to be just the job as the interior photo shows.
Onion Bhaji
Marg admitted that she was expecting – something flat. Bhaji, that great English invention, is less common in Scottish establishments.
I have two Salads – was Marg’s observation before she accepted that she had way more food than she would cope with. Clive and Hector were granted a Bhaji each.
The crispy exterior surrounded the much softer exterior. Earthy, with a slight Sweetness, was my observation, Marg concurred.
Paratha & Stuffed Paratha
Where’s the swirl? The Paratha were a sensible size, both were devoured. Reasonably, thick, there was a sense of layering, but no flakiness. This was not the perfect Paratha I had hoped for.
Lamb Korai
Desi Korai – said the waiter as he placed the Curry on the table.
Topped with Coriander Leaves and three raw Onion rings, the Korai was served in a plate, not a karahi. The Meat count looked good in the decidedly Thick Masala. The majority of the Onion present was finely chopped. This had potential.
The Curry lacked Seasoning, the Spice Level was no more than moderate. The hoped for depth of Flavour was quite simply – not there. Perhaps this was as good as I could have hoped for? No, I always hope for the – Wow! – as witnessed at Taste of India (Athena) three days ago.
A Bay Leaf and part of a dried (smoked?) Red Chilli were unearthed along with one kernel of Sweetcorn. From where had this originated? The Red Masala gave off its Oil to the perimeter of the dish, still no great blast of Flavour from there. The tender Meat had been cut small and was easily managed with the Paratha. This Korai/Karahi would not have worked with Rice. Rice would have masked what little – edge – this Curry had.
An acceptable Curry, the meal was enjoyable. They had tried.
Lamb Dhansak
The metal pot and lack of Coriander Topping were the key features which differentiated this Curry from the Korai. I had to ask Clive if there really was Daal in his Masala, both looked pretty much the same.
There is fire in this – Clive announced, so his Curry was significantly different. He then confirmed an ample inclusion of Lentils.
They must have started cooking this Lamb yesterday – he continued, so truly Tender Meat. When I spotted Sweetcorn in his Masala, I had to to wonder upon the extent to which our Masalas were different.
I would not rule out a return to Rajkumar. Their Methi Gosht (£7.95) may tick the box. Duck Curry always entices, the Balti Dishes again sound interesting. As we finished our meal, so easyJet confirmed that our flight home tomorrow will be on time.
The Bill
£35.05 Restaurant prices, the Bread in particular.
The Aftermath
Whilst Marg and Clive went upstairs to use the facilities, I introduced Curry-Heute to Mein Host. He acknowledged that business is once again going to be difficult, being based on Takeaway only. He survived Lockdown #1, hopefully we shall meet again after Lockdown #2, #3...
Menu extracts
