In the pages of Curry-Heute, Crawley is to England as Erlangen is to Deutschland. Provincial towns with perhaps a disproportionate number of Curry Houses and both covered exhaustively here, as one might expect. It is the final night of this trip and Curry was mooted, Lord Clive and Lady Maggie of this parish know the 
rule. A new Crawley Curry House was suggested, but being a Monday, it was closed. Two nights ago Clive had marched me to witness another new venue – Dosa Club – whose grand opening is imminent. But surely this is an offshoot of the already reviewed Curry House in nearby Langley Green (Crawley)?
In full Hector mode, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England) was duly suggested.
Where?
My Hosts were unaware of this Sri Lankan / South Indian addition to their quota of local Curry Houses. Being two minutes from our then locus added to the attraction.
Marg features in this post. She has been enjoying the European heatwave whilst managing to secure a Gold Medal in her European Hockey tournament a first for any Scottish team. Four nights ago, Marg was sporting her Gold Medal (made of wood) at a local Italian restaurant.
We entered Dosa Plazza at 20.00, not quite a restaurant per se, but more pukka than a Curry Cafe. It has been many years since Crawley hosted a true Curry Cafe: Desi Grill & Karahi House. Again, Clive and Maggie had not spotted their opening, but it didn’t last long.
Clive was quick to ask the charming Lady Host how long Dosa Plazza had ben here.
Two months.
This appeased Clive, but not the Hector, why did he not know?
Chettinadu Mutton Curry (£9.00) was on the menu. I had to ask if this was – Soupy – or served with a Thick Masala. A Curry Sauce – was the reply. At least now I knew what to expect. Is there only one Curry House on the planet which serves a Mutton/Fish Chettinad a la Hector?
I then enquired about – Sukka – which I could not see on the menu. After various pronunciations – Chukka – was recognised. Mutton Chukka (£10.99) was listed in the Starters section. This was confirmed to be appropriately – Dry – as it wasn’t last week at Spoonful of India (Brussel). Being a Starter, I declared this to be for sharing, how magnanimous. In reality, the Hector would not risk having this as a Main Course, or being full before the latter arrived. So far so good, things became even better. Plain Parrotta (£2.00) – had caught the eye.
Is this a Malabar Parotta? – was asked in hope, then confirmed!
With Hector’s three components in a South Indian meal sorted, levels of expectation were on the rise, the juices flowing. Less of that.
Maggie continued her Curry House ritual and chose Mutton Biryani (£9.50). Marg firstly announced Butter Chicken Masala (£8.50) then switched to Sri Lankan Mutton (£8.50) which she may have had at source. Why did we not record every meal in Sri Lanka back in 2003, as we did in India in 2016?
Having heard the menu, Clive thought he was missing out on an option. Chicken Kadai (£9.00), complete with the unnecessary Capsicum, became his choice, but only after the Host convinced him that Kadai and Karahi are interchangeable, and also pronounced the same way.
Ah had telt him that already.
I asked that all be brought together.
Given that – Soupy Curry – was established, I suggested that two portions of Pilao Rice (£3.95) might be enough for three. Marg stuck to her Chappati (2PCS) (£3.99) regardless. Normally one Chapatti suits Marg, but hey-ho, they come in pairs. Two quid for a Chapatti, not Curry Cafe prices then? Maggie clearly didn’t need Rice but called for another 2PCS of Chappati. Bread with Rice? Eight quid for four Chapattis? Just as well Keema Naan and Poppadoms were not a feature of this menu.
Sat at a table along the right hand wall, at 20.38, we were invited to move to a larger table opposite given the quantity of food we had ordered. A different perspective, and let’s note the trivia: the jugs of tap water are the same as used at Kabana (Manchester). We needed to know this.
The Mutton Chukka came first, it had reverted to being a Starter.
*
Mutton Chukka
Initially I counted eight pieces of Meat, but this was revised upwards as the four forks returned for more. This was Dry Mutton encrusted with Spice and Herbs, reminiscent of the Lamb Mishkaki enjoyed in the early days of Curry-Heute at the relatively nearby Ram Sports & Social Club. Clive was beside himself back in the day when he discovered this.
Suddenly, the level of Spice was not an issue. The Seasoning and South Indian – Smokiness – was as powerful as hoped for, the Spice unforgiving. This was full on, no prisoners. Right up there with the Sukka which Hector has been enjoying, when the mood takes, at Bombaywalla (Glasgow), and previously at Banana Leaf (Glasgow) before their rebranding.
Success. Did someone eat the Salad Garnish?
The wait for the Mains was not long, we had been in situ for an appropriate length of time.
Two pots of Pilao Rice was more than required, especially with the Bread. One might have been enough, there would be no wastage.
Was Chappati spelled such to differentiate from – Chapatti? These were small, and bore little resemblance to anything encountered in sixty years of Curry eating. The density was remarked upon, far from the light, fluffy, floury, genre served anywhere else. And we had four of them. Hector has cooked better, and Hector cannot cook a Chapatti worth presenting. Three were eaten.
Then there was the Plain Parrotta, sat in all its grace.
At £2.00, the cheapest Malabar Parotta encountered, but they are a rarity. As is the custom they come in this uniform size.
White, light, soft, stretchy rather than flaky, and with the – spiral – visible, I insisted all try this wonderful Bread. This is the king of Bread accompaniments, and of course is the perfect companion to a Sukka/Chukka!
Mutton Biryani
Topped with a whole, hard-boiled Egg, the Rice was almost overflowing from the bowl. I managed to secure a photo of the decanted Biryani, enough Meat?
I did not spot the arrival of two pots, Yoghurt in one which was used today, then the Curry Sauce which went untouched. Meat Biryani is not my thing, and Biryani with an accompanying bowl of Masala may be a British thing. Vegetable Biryani is ordered wherever it is feasible as an affordable alternative to Vegetable Rice.
Maggie managed most of her Biryani, the surplus became the bottom layer in the Takeaway Rice.
Having a Biryani was better because the smoked spices are – whooo! It does calm down. I’d come back for the Chukka.
Chicken Kadai
I have seen many an attempt at Karahi, and sadly, this is another. In what way on this planet was this a – Karahi? Here is the link to one I had but five days ago. That was a Karahi. Why even pretend?
What do we have here? OK, Soupy Curry was promised, and was delivered. A thin Masala with the dreaded, and totally alien, assorted Capsicum protruding is enough to wind up the Hector. Peppers are not part of an authentic Karahi! Do I see BIG Blobs of Onion too? Hold me back. Then there’s the Chicken. However, I believe I saw some Brown Meat in there, maybe all was not lost. Is there such a thing as a – Chicken Curry? In these pages, the answer is typically – no!
Presumably, the Masala had potent Flavour. One can surely order better Curry at Dosa Plazza. Clive was positive, and comparing with the other new South Indian Curry House in Crawley, he was in raptures. Clive and Maggie had a horrible time there. And that’s where they wanted to take us earlier.
That was pretty good. Compared to the high street opposition, nothing can compete – remarked Clive.
This may have been an anathema in terms of – Karahi – but was reportedly packed with Flavour, the get out of gaol card.
The Happy Ending
Enough has been written already to put Dosa Plazza firmly on the Crawley Curry map, the following will have Hector seeking return visits here as and when.
Chettinadu Mutton
Yes we have – Soup – in the way that Indian Mango (München) does not. Dosa Plazza delivered what they declared. Continuing from the Chukka, here was the – Smokiness, Spice and Seasoning! Hector quite simply loves this combination, which is why such outlets are frequented.
Karahi Gosht every day would be dull. Dosa Plazza serve Aloo Gobi (£7.50) too, and the description of the Fish Curry (£8.50) includes both Tamarind and Methi. Hector’s next Order here was being formulated already.
Onion Seeds and Curry Leaves were in the mix, although not visible, I’m sure I was getting Cloves in there too. The Meat was super-soft, well cooked Mutton, which had absorbed the Spices and was therefore giving back the Flavours.
This was a Curry for eating with Rice, dipping the Parotta was risky business. Ah well, home tomorrow, a white t-shirt wash awaits.
There’s more. As Marg was managing her Chapattis and minimal Rice, she decided she had too much Masala, this was coming Hector’s way. I drew a line across my plate of Meat and Rice, Marg’s Masala would form part three of my meal.
Sri Lankan Mutton
Yet another Soupy Curry, but a darker brown, – onion masala – was the given description. Marg pulled out a Dried Red Chilli, aha, the missing link! These I associate most with South Indian Curry, from here comes the telltale – Smokiness. It was a home-ground Garam Masala rich in Dried Red Chillies that got me through Lockdown.
And so I cleared my plate featuring the Sri Lankan Masala. This was decidedly more potent than the Chettinad, just how much pleasure can a Hector have?
Marg’s verdict is in two parts, re the Chukka:
I thought that was stunning! The meat was very tender, and the dry sauce, full of flavour, that was lovely.
re the Sri Lankan Mutton:
Plenty meat, although a thin sauce. It mixed well with the Pilau Rice and added a nice (?) flavour with the Chapatti. I was disappointed with the texture of the Chapatti, not fluffy.
Overall, I was surprised I could handle the heat and found it a worthwhile dish.
Why was Marg surprised? She has been served Curry at home way more powerful than that served at Dosa Plazza. Not that she has particularly enjoyed it. I believe I have written this before, yesterday even.
It is not often I get to wipe two karahi clean, the final scraps of Parotta were put to good use. Not a grain of Rice was left on the plate, just the pile of Curry Leaves.
Aluminium containers were provided for the leftover Rice and Biryani, all went into one. The – Chappati – was abandoned.
The Bill
£64.37 For four, Curry Cafe prices. How did Clive and Maggie not know of this place?
The Aftermath
The Calling Card was presented, the Sri Lankan entry on Curry-Heute shown. That Marg and I had been to both India and Sri Lanka had to be mentioned. Clive said he has been to India three times, and Maggie, once.
For reasons which may be revealed later in the year, there could be a long overdue return to the Ram Sports & Social Club, which has not featured in these pages since the early days of Curry-Heute. This means that The Downsman may become regarded as – remote. A return to Dosa Plazza is a given, Curry with powerful Flavours, this is what we seek.
Menu
