The final day of The Crawley Trip saw Hector & co in nearby Horsham. So many places are closed on a Monday, fortunately, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England), which impressed on visit #1 last year, was open this evening on our return.
Arriving at 20.45, seventy five minutes before closing, we secured a draughty table near the door. In time, the charming waitress invited us to relocate to the table outside the kitchen. Last time, we were moved because we had ordered so much food.
Hector was back for the Mutton Chukka (£10.99), and this time – not for sharing. As with the recently rediscovered Banana Leaf (Glasgow), the Chukka is found in the Starters section of the menu. The – Dry – nature of this Dish is such that maybe it does not belong with the Curry section, well as Curry is served in this Sri Lankan restaurant.
A Plain Parotta (£2.00) would accompany, and in a mood of exploration, the Hector added Aloo Gobi (£7.50) from the – Veg Curry Dishes – section.
Regardless of having sampled the wonder that is the Malabar Parotta here last time, Clive and Maggie both decided upon Murtapha Parotta, Mutton (£7.50) and Chicken (£7.00) respectively. They were prepared to accept whatever came.
In the spirit of ordering something Curry-like, Clive also added Aloo Gobi, whilst Maggie chose Mushroom Masala (£7.50).
As happens oft, the Hector having noted the Order, found it easier to relay it back to the waitress. I started with – can we have everything together?
This appeared to puzzle, but as we were ordering from all over the menu, it made sense to us.
Your pronunciation is excellent – the waitress declared.
The Hector had hit – Parotta – bang on.
So is yours – was the somewhat idiotic reply – I learned it in Sri Lanka.
I’m from Sri Lanka.
And so the ice was broken, the Calling Card issued already, and discussion about Curry would remain ongoing throughout our visit.
Around the corner is Dosa Club, not in the same league as Dosa Plazza. I pointed out that all recent openings of Curry Houses in Crawley have been South Indian / Sri Lankan.
What has happened to Punjabi Cuisine in this town?
Back in 2012, Desi Grill & Punjabi Karahi House proved to be short-lived. Of course there’s the much loved Downsman (Curry Club), but as my hosts have moved from Southgate to Northgate, it is totally in the wrong direction.
Our empty table was filled with food – simultaneously. Mission accomplished.
The Plain Parotta was the most fired Malabar Parotta seen to date. Usually whiter than white, this was a change. The characteristics were otherwise retained, soft, stretchy, buttery an absolute joy to eat.
Since my first encounter of a Malabar Parotta I have been asking – why so small?
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The Murtapha Parotta almost covered the dinner plates. Stuffed with Chicken/Mutton, Onion and Eggs – was the description on the menu. The Hector was keen to see the insides. My fellow diners of course obliged.
These were different, and appeared to pack a punch. Shredded Meat was visible – Keema – had been wrongly assumed. One can debate if the actual Meat content justified the price. Mr. Keema Naan, across the table, wasn’t complaining.
Mutton Chukka
A wet Chukka? Not since Brussel. This Mutton Chukka bore little resemblance to that served here last July. That was classically – Dry – a Thick Masala, here was – Shorva. Worse than that, what were these oversized strips of Onion doing here? Again, they should have been cooked right down if their presence was required at all.
When our waitress checked on our progress/enjoyment, I showed the photo of July’s Chukka, that which I had been expecting. It was suggested that – maybe Chef rushed it.
That should never be. Did tonight’s Chef actually know what he was meant to be presenting?
Fortunately, that would be Hector’s last criticism. The famed Dried Red Chillies were abundant. Never eaten – who knows what might happen? – their mere presence is the yardstick by which the Hector judges South Indian Cuisine. The Meat count was into double figures, I’ve had smaller – main courses. Curry Leaves were in there too.
The Flavours from the soft Lamb burst onto the palate, no prisoners, the Spice Level was immense. Vindaloo – strength from the outset. I looked across the table, Clive and Maggie were in a similar situation with their combinations.
The Flavours were spot on, The Big Smokey Blast, the Seasoning was beyond the – scale – but far from being – Salty. The Spice kept building, bye-bye Vindaloo. Once in a while one enjoys the cartoon-like sensation of steam blasting out the ears. This was Curry, way more than a Caspar Milquetoast should ever consider.
Dipping the Parotta in the Shorva, such pleasure.
What’s this with the Dipping, Hector? Order Rice!
This was South Indian Curry in the extreme. By the time I had tackled the Aloo Gobi, I was reaching my fill. I then regarded the Onion Strips as Ballast, many were abandoned.
Mushroom Masala
A Mushroom Curry, what a good idea! The orange Masala looked a tad more viscous than in the Chukka. When Maggie emptied the contents of the karahi to her plate, the number of chunky Mushrooms appeared to be sufficient to consider this to be a meal.
Like Marg, Maggie is always quick to announce – this is Spicy!
Tonight, there was no need, we were all in the same boat. It’s just a matter of getting on with it … and never touch the water. Maggie considered ordering Mango Lassi (£4.25) but coped.
Mushrooms cooked with mild spices – so the menu says. Maggie certainly disagreed:
Lots of mushrooms, and sauce a bit thin. Don’t be fooled by the claim that the spices are mild. I found lots of fiery spices, enough to clear my sinuses. Parotta was good for dunking in the sauce. I wouldn’t describe it as – stuffed with chicken – but nice all the same.
What’s this – dunking?
Aloo Gobi
How different is this from every other Aloo Gobi which has appeared previously in these pages? Chefs are usually congratulated for the Minimal Masala, a shrouding of the Potato and Cauliflower. This Masala was even thinner than –Shorva. Boy did it pack some – kick.
The decision was made not to decant thus preventing the Masala/Shorva from each Curry to cross contaminate. It probably made little difference. The Masala in the Aloo Gobi may have been lighter, creamier; the Smokiness and Spice here was just as intense.
The Vegetables both appeared to have been freshly cooked, one is used to a reheat. The Textures were well judged, still a bit of firmness in the Cauliflower, the Potato spot on. The Potato had not been given time to absorb the Flavours from the Masala, maybe just as well. The potency of this Masala shall be mentioned in further dispatches, a yardstick today for Spicy Curry.
Everything today was Spicier than everything else.
Clive later offered a few words:
Dosa was excellent, very attentive and useful staff. The stuffed Parotta was also excellent, Aloo Gobi was only just on the hot side of acceptable spiciness.
The Bill
£49.99
The Aftermath
The shutters went down at 22.00, they had to be raised to let us out.
Until next time when the July 2023 photo of Mutton Chukka will be to hand, this one:
2024 Menu
