Las Vegas NV – Divine Dosa and Biryani – Why Tip A Robot?

Las Vegas, Nevada, visited twice before, but on school trips, imagine bringing weans here. The Hoover Dam and Grand Canyon were the academic attractions, otherwise this is just a silly place to be. With three full days at my disposal, there had to be a Curry-Heute. There are a fair number of places to choose from, but few on – The Strip. The majority may look not far at first glance, but on the ground, a different matter. Avoiding paper plates was one criterion, Capsicum, another. Finally, one venue stood out: Divine Dosa and Biryani (The Gold Key Shops, 3049 S Las Vegas Blvd #15, Las Vegas, NV 89109 United States of America). Here, Mutton Curry (Bone-in)  ($18.99) was on the menu, Goat, served on-the-bone. I have been having Goat regularly on this trip but have yet to see any grazing animals.

Marg and Hector took the – DEUCE – bus northwards up – The Strip – from Excalibur. It took an age to reach The Gold Key Shops, and a few minutes to find Divine Dosa and Biryani round the back. It was 13.40 when we entered, around four tables were occupied. We would come to realise that most of the clientele passing through was Indian. Proper Indians. It was a case of order from the menu posted on screens behind the reception. The Mutton Curry came with Basmati, but as has become the practice on this trip, a Butter Naan ($3.99) was added just to evaluate the Bread quality.

Marg spotted Keema, and with no Chapatti on offer, selected Lamb Keema Dosa ($18.99).

The Bill

$45.48 (£36.28) As is the way in USA, a receipt was issued, with a pen, to add the tip afterwards.

Tap water was dispensed midway down the room on the right. We were told we had to take – Table 2, on the far wall. Why this was crucial was as yet unknown.

The water was hardly chilled, not the gratis – iced water – that we have become used to since Honolulu.

The room was bright, spacious, the tables spread a good distance apart.

Then all was revealed, a robotic – road runner.

Beep-beep – a robotic waiter was bringing out the food. It had to know where to go. Table numbers were illuminated on the robot as it approached its destination, a few seconds warning.

A first, this was a meal we were not going to forget. Initially, only Marg’s food came, along with dinner plates etc.

Lamb Keema Dosa

The Dosa had been cut into slices, the presentation was not actually bad. A Sambar, Chilli Sauce and a Raita were included. As with her last Dosa at Chili’s South Indian Cuisine (Seattle WA), Marg was not interested in the accompaniments. With our preference being Punjabi Cuisine, why make a Curry – wet? Marg sampled the Raita and didn’t like it, why was not forthcoming.

The interior of the Dosa was a suitably thick and dry Curry. Today, just Mince, no Aloo had sneaked in. There was a lot of eating here, decent value.

Marg cleared her plate, the three Dips remained seemingly intact.

A fairly dry, tasty mince, but no big flavour.

Had better, is the conclusion here.

Our new friend beeped its way back with Hector’s order. One empirically deduced a sensor, so that it knew when the food had been removed. Imagine having to chase it back to the kitchen with one’s dinner still aboard. The question on every reader’s mind – what happens if it encounters an obstacle, a Hector blocking its path even? On my return from the – restroom – I deliberately became so. Mr. Robot stopped before me, then neatly took another route beside me. A bit like five-a-sides.

The Naan was served in bits. I didn’t ask for it otherwise. Thin, a bit peely-wally despite some semblance of burnt spots, hardly risen. OK, nothing special.

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The Rice portion was well judged, not the excesses of Mainland Europe.

Mutton Curry (Bone-in)

The Masala was a rich red colour, too red for Tomatoes alone. With no sign of seeds, from where was the – red – coming from? One can surmise, and that it ain’t good. The viscosity impressed. I studied what looked like split peas/lentils, these turned out to the finest of chopped Onion.

On arranging the Meat over the Rice I had counted to double figures, again no issue with quantity v cost here. All the Goat cuts were on-the-bone, large pieces, Sucky Bones too. As is the norm, I am still learning here, sinew remained, par for the course with Goat.

Dubious Masala aside, this looked to be a worthy Curry, all was set.

Expletive deleted!

It’s a Euro-Curry – I announced to Marg who immediately offered to swap meals. I’ve ordered it, so I’ll eat it. I won’t enjoy it.

The Spice Level was pitched well, especially given that this was not discussed at the point of ordering. If the Hector finds a Curry to be – too Salty – then one can deduce that here it was way – OTT. Approaching unpleasant, but that was not the main concern.

Boxed Spice – was the first thing which passed through the mind as I commenced. There was clearly more to this Masala than just emptying a packet into a pan. There was, unfortunately, the single prominent Flavour which prevails across Mainland Europe. I couldn’t identify it, yet I know it well. This has spoiled too many a Euro-Curry. I was racking the brain, which Spice does this? Not one that appears in Hector’s Curry Recipes.

The Meat was comparatively chewy, especially compared to Lamb-Mutton. Not always a bad thing, but having had genuine quality recently at Chili’s (Seattle WA), this Curry was bringing me back down to earth. I enjoyed gnawing the Meat off the bone, especially in the hope of avoiding the Masala.

As is the ritual when having Bread and Rice, I had retained some Masala in the serving bowl for dipping. Not a pleasure today. Out of nowhere came a blast of another Flavour – Coriander! I never saw it but it was an oasis in this Nevada Desert Curry.

A chap came round the room, to ask the customary question, I presumed. No, it was to offer more Rice. Had he asked, he would have got both barrels. No more Rice, just how much of a Euro-Curry House could this be?

Having dealt with the Meat, which was by far the best part of my Curry despite its limitations, I decided I had endured enough. Mass wastage. It happens.

Throughout the meal, I had been discussing with Marg why I should tip. Firstly for a Curry I was not enjoying, secondly, where was – the service?

In the end I decided, I’m not tipping a robot.

I fetched more water, it was warm. Really, it’s 35ºC outside.

I stood at the counter for a full two minutes whilst the serving chap studied the contents of the drinks fridge. In his own time he turned to acknowledge my presence. I gave him the Calling Card.

Has your Chef worked in Europe – I asked – the Curry tasted as if it had come from Berlin not Madras.

Nepal – was the response.

QED, Hector avoids Bangladeshi restaurants, Nepalese are given the full body swerve.

I told him there was something in the Curry that I did not like, but couldn’t identify it. Something I would certainly not add to a Curry.

The chap was happy to describe the process of making their Masala.

An Onion base, then added Bhuna.

Bhuna, wtf?

Tomato was then added later.

I had to challenge the term – Bhuna.

He then mentioned Garam Masala.

That can be anything, even pre-mixed in a packet. Whole Spices are what the Hector seeks.

All was quite amicable, the Hector did not wish to be driven out into the desert.

We departed, I had made it clear I had not enjoyed my Curry.

The Aftermath

Back on the DEUCE, still heading northwards toward Fremont, Old Las Vegas, the penny dropped.

Cabbage!

2024 Menu extracts