On Monday of this week, Hector enjoyed the classic Yadgar (Glasgow) Goshat Karahi, sublime. On Wednesday, Lord Clive and Lady Maggie of Crawley accompanied Hector to Whitechapel where, what was definitely a first visit to Dilpasand, proved to be beyond expectation. How could one follow their outstanding Charsi Lamb Karahi? Simples, don’t even try.
After our evening in Lewes, it was a case of Curry there, Brighton, or back in Crawley. Rather than worrying about last trains we decided on the latter. Strangely, Clive mooted Taj Mahal, for years he has shown a reluctance to go there. My only visit to Taj Mahal was solo. In keeping with my belief that nothing would compete with the Curry enjoyed earlier in the week, I proposed the Buffet at Tamashah (91 High St, Crawley RH10 1BA England). Realising that this would be – fast food – the lady who had work in the morning, agreed. Tamashah it would be.
It was 22.00 when we entered Tamashah, it was surprisingly empty for a Friday night. We were informed that the Buffet (£17.95) would close in thirty minutes. We could do damage in thirty minutes. I ordered a 750ml bottle of Sparkling Water (£3.95) as Maggie led Clive up to the Buffet. There was more than enough food to keep us amused, how long it had been there, was a crucial unknown. This was the first Buffet I have seen since Lockdown, that the management had the confidence to operate in such a manner was good enough for me. Is this a good time to mention that two of Hector’s favourite Glasgow Curry Houses have recently fallen foul of the Hygiene Inspectors?
In the end, Maggie did not eat anywhere approaching excess, Clive had but a couple of platefuls, it was the Hector who was determined to survey and review all, therefore it is only my own Dishes that are reviewed. Here we go:
Plate #1 – Starters
Onion Bhaji, Chicken Tikka, Chicken Chat, Prawn (Dansak?)
Maggie drew my attention to the remaining pieces of Onion Bhaji, that delicacy which according to my Chef-Tutor in Jaipur, does not exist. It will always be a poor man’s Pakora, or is that because I’m Scottish? Maggie dismissed the Mussels having have bad experiences the last twice she’s had them, elsewhere. As I am flying tomorrow, I thought better of it also.
Technically, the Prawns were a Main Course, however, I cannot take Prawn Curry seriously. Chicken Chat remains a weakness, in the days of early exposure to Buffet, Hector would overdose on this and not leave much room for Mains. We’ve all done it.
I started with the Prawns, quelle surprise! The – sweetness – which I have always experienced in a Prawn Curry was absent. So was this the Dansak which was available on my last visit? There was also a decent – kick – way better than anticipated.
The Onion Bhaji was very much – end of the evening – fayre. Dry, crispy batter, a waste of mouth muscles. The Chicken Tikka was more than just Meat alone, spot the stray piece of the offending Green Mush which was scooped up also. This was little more than – OK – and formed a prelude to that which would follow. The – red – was so artificial, as was the Flavour. The Chicken Chat, Chicken Wings on-the-bone, were suitably moist and the required Spicy – BBQ-blast was present. This was a decent conclusion to the Starters, on another night, with less time pressure, there would have been more Chicken Wings.
Plate #2 – The Mains
I didn’t get as far as the Bread, the Rice choices were sufficient. Also, each Curry would require Rice, no Bhuna/Karahi here, in reality, none expected.
The Mushroom Rice went on the plate first, followed by a suitably Dry – Saag Aloo. This was my – dry – side to the plate, now for the – Soupy Curry. The Chicken Korma was most certainly not for me, well not as cooked in a restaurant. My Recipe is so much better! And one can make it Spicy! I feared that if I didn’t have any of the Vegetable Curry it would become a total waste. Carefully, I avoided the Capsicum. The Daal kettle was full, as though it had never been touched. Not tonight.
And now for the moment we’ve all been waiting for. This time last year, during Lockdown, I would have bitten my hand off, or anyone else’s, to go out for Buffet. I even posted hints that what is to follow would be inevitable. Yes, Dear Reader, tonight, Hector’s Meat Curry choice was – Chicken Tikka Masala. It is written.
Logically, this was the same Chicken Tikka as I have describe above. It was not overcooked, indeed, Chicken with a decent Texture. However, the Masala was the antithesis of all that is sought in Curry-Heute: a Sweet, Coconut Flavoured, Soup. Serves me right. People eat this, people like this? They don’t read this Curry Blog.
Some thirty years ago, Marks & Spencer used to sell a CTM as a portion for two, without Rice. To finish the entire pack was always a challenge, the Masala had genuine Flavour, those were the days. Then, some marketing genius changed it to a portion for one, with Rice. No doubt, by adding Rice, the mark up was greater. However, they had just destroyed the only reason I ever had to eat, and actually enjoy, a Chicken Curry.
The Vegetables were approaching pulp, not a surprise. A Vegetable Curry in a Buffet is only going to work when one has seen it been added to the trough. Broccoli, Carrots, Peas (Green?) Beans and mini Corn on-the-cob featured. Again, the Masala was – Shorva. There was nothing happening here in terms of Spice or Seasoning. The one thing it had its favour: it wasn’t the Chicken Tikka Masala!
The Mushroom Rice was decent and mopped up the necessaries. The best Vegetables mentioned, so far. However, my relatively large portion of Saag Aloo would prove to be an inspired selection. The Potatoes had retained their soft and fluffy Texture, the advantage of not having sat in a Masala. The proportion of Spinach to Potato was exactly as I would wish it, enough. From here came a beautiful, Earthy Blast of Flavour, complemented by whatever the Potato had absorbed itself. This was as good an example of the genre as one could hope for, easily the standout on Plate #2.
Plate #3 – The Indulgence
My fellow diners had stopped eating. At 22.42, the staff came out to take platefuls of the leftovers for themselves. These were set aside at the counter – Buffet Froid!
I’ve always wanted to get this Blier/Depardieu reference into Curry-Heute!
Hector had one last remaining Curry to tackle. Note the lack of Lamb, so far. Jalfrezi, a Curry to be avoided despite the abundance of Vegetables. This is the Curry for those who are not appalled by the presence of Capsicum in a Curry. I chose my small portion carefully. To accompany, more Rice, this time the Lamb Biryani, or Lamb Pilau as I believe this should really be called. A Vegetable Biryani has an array of Vegetables. To add but Lamb to Rice and call it anything other than – Pilau – is surely misleading? Anyway, the Lamb was Tender, but there was no sense of Spice forthcoming.
Jalfrezi used to be just – Big Onions. At some time in the recent past, Peppers became the Ballast ingredient. Again, when/why did Rogan Josh change from being a Tomato-rich Curry to a Creamy one? I managed to secure a helping of Lamb, Onions, and the best looking of the Masalas seen this evening.
Still more – Soupy – than I would seek, there was at least some substance here, though the Onions were approaching – pulp. The decidedly chewy Lamb gave off its own Flavour. A piece of whole Green Chilli gave a clue as to the Spice Level. There was a definite blast of Ginger and Chilli, no other Dish sampled came close.
A Mainstream Curry in a Buffet, with both Spice and Flavour? I suppose – one – is possible. Ramadan starts at the beginning of April. Will – The Village (Glasgow) – have their Desi Buffet this year?
It was Maggie who summed up our visit to Tamashah:
We needed food, we had food.
The Bill
£57.80 This is actually more than we paid for our Whitechapel Feast at Dilpasand.
The Aftermath
We made our exit, not quite the last out. The party, however, at the adjacent table had come to an end.