Crawley – Dosa Club 2 – More of a good thing?

Dosa Club 2 (The Broadway, Crawley RH10, West Sussex, England), which opened last weekend, is the third South Indian Curry House to commence business in Crawley this year. Lord Clive and Lady Maggie were hoping to bring me here on my last visit Dan Sath, prematurely as it happened. We ended up at Dosa Plazza around the corner. Clive and Maggie were then unaware of Dosa Plazza’s existence, Hector had spotted it from the airport bus. Dosa Plazza impressed.

Dosa Club 2 is the sister shop to Dosa Club in nearby Langley Green, reviewed in Curry-Heute some six years ago. When a second restaurant opens so close to the original, one has to wonder where the Masalas are actually prepared. One Chef two shops?

Crawley, a Curry Metropolis, but still in need of a Punjabi Cafe.

Around half of the tables were occupied at 20.30 when we assembled. We would be last to leave an hour or so later.

At Dosa Club, three of us had enjoyed the soupy Mutton Chettinad, this was the obvious Dish to go for this evening. Aha! Methi mutton (£9.50), in Curry-Heute, it appears that Methi trumps Chettinad. Clive stayed safe – Mutton chettinadu (£9.50) whilst Maggie stayed even safer – Butter chicken (£9.50).

If Keema naan (£4.00) is available, Clive is having it. Well, apart from yesterday in Whitechapel where eight quid was expected, but that was a special case. Maggie was ensuring that she would have her fill of Coconut – Peshawari naan (£3.95).

Malabar Parotta is Hector’s favourite Bread accompaniment, here it was – Malabar paratha (£2.50). Usually served smaller than a standard Paratha, I asked the waiter how big it would be. Spreading my hands, he went for the larger distance, one would possibly do. Tap Water, not to be taken for granted, completed the Order.

Minimalist décor in a brightly lit, long, rectangular, New Town shop unit. How times have changed. The musak was varied, – music for a lift – was how Maggie would later describe it. Given the nature of the Curry ordered, the Bread may have taken most time to produce.

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Served in quarters, the Peshawari naan looked too peely wally for Hector. Hardly risen, where was the rich coating associated with this Naan? The texture of the Keema naan was similar, at least the protruding Mince was brown. Had I ordered either of these, I would not have been pleased. If one is charging four quid for Bread, let’s have proper Tandoori Naan.

On seeing the Malabar paratha, I immediately ordered another. This Parotta was the standard size for Bread of this genre. The elusive White Paratha, soft, stringy, multi-layered, buttery, this was a beautiful Bread, perfect. When available a must, and Crawley now boasts two sources!

Another major plus: the food was served – Hot! Piping hot food is always appreciated.

Methi mutton

Hector’s favourite Herb was mixed through a worryingly Creamy Masala. If this is the definitive South Indian interpretation of Methi Gosht, I know never to order it again. As has been written too often, this is what one expects to be served in a standard European Curry House. How has this arrived in Blighty?

The Seasoning was noted as being – OK. That’s almost a positive in Curry-Heute. There was a – wee kick – so not lacking in Chilli Spice. One Black Cardamom was removed then another after it was bitten into. Whole Spice, another positive.

The Tender Mutton puzzled. Apart from one piece, it was far too regular in size and shape. Bags of frozen, machine-cut, Mutton cubes flashed through the mind. It is moments like this which makes one recognise the amazing quality of Lamb served at say Kabana (Manchester). Today, dubious Meat.

The Soupy Masala lacked the intensity of Flavour one hopes for in a South Indian Curry. Rice would have been the better accompaniment, however, the Parotta was not to be missed. As I ate on, liberally dipping the Parotta into the Masala, I realised that the Bread had way more Seasoning. The Bread was enhancing the Flavour of the Masala. The Bread became the vehicle by which this Curry was enjoyed. Rice and Parotta suggested then?

Butter chicken

The creamy swirl on top of the Soupy Masala says it all. This was not a Curry for the Hector. A Soupçon crossed the table – ugh, way too sweet. This was a Curry for those who like this sort of Curry. That includes Maggie. A Spice Level, but not as Hector knows it.

Maggie drew my attention to the Chicken. She too was noticing how perfectly presented the Meat was. It is of course possible that the Chef at Dosa Club 2 is a master of Geometry. That aside, Maggie enjoyed her Curry without challenge:

It was definitely a Butter Chicken sauce, but with the meat they had to work with … cubed up chicken breast.

Overall, with the Naan:

Great, sufficient, everything not too sweet.

Mutton chettinadu

With Curry Leaves, and mean looking dry Red Chillies on top, a good start. The Hector may come to accept that unless the Curry is defined as Sukka/Chukka, then a Chettinad is going to be – Soupy. But it doesn’t have to be!

Hector demanded a Masala Soupçon. The – smokey blast – was powerful. Now we’re talking South Indian Curry! This is what the Hector seeks, Curry with full on Flavour. Clive:

The Chettinad was really tasty, not a lot of meat, what meat there was, was tender. Sauce was mopped up with Naan.

The Mince content of the Naan rated a further comment:

Wasn’t tremendously well filled.

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Scraps of Bread is all that remained at the end.

The Bill

£41.45    Definitely less than London prices.

The Aftermath

The Calling Card was presented. It took two attempts for the mature chap behind the counter to confirm that this was an offshoot of Langley Green.

As we have all been to India, Clive was determined to find out from where he originated. (We can ask that?) Chennai – was the response. Clive may have been.

The service was lovely, music for a lift – remarked Maggie as we took our leave.

2023 Menu