After Saturday night’s truly farcical meal, the Hector was hoping to return to the tried and tested. The South Indian / Sri Lankan Cuisine as served at Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England) was first experienced last summer, then again earlier this year. Nothing could be further from the Punjabi Cuisine the Hector was brought up on in Glasgow. For years, Curry-Heute has eschewed Soupy Curry, this is one of a handful of venues where the Hector will say – bring it on!
Having spent the late afternoon in Brighton, Maggie was not particularly keen to return to Dosa Plazza, the Curry here takes no prisoners. On Visit #1, Maggie had enjoyed the Mutton Biryani, last time she may have been defeated by the Spice Level. It was agreed that if our connection to Crawley could be made at Three Bridges, we were coming, else a Carvery in Northgate was the fallback. No Curry-Heute?
We entered the cafe-cum-restaurant at 21.05, fifty five minutes before closing. Around a third of the tables were occupied, within minutes every table would be so. The solitary waitress would be tested. For some reason, Clive, Maggie and Hector stood out.
Hector was having what Marg had on Visit #1: Sri Lankan Mutton (£8.50). Clive was up for Methi Chicken (£9.00), Maggie – Chicken Korma (£8.50). Given the advantageous prices of the Curry, Hector had no qualms about ordering Veg Fried Rice (£6.00). Clive and Maggie would share one also. Then there was the Plain Parotta (£2.00). At two quid a pop, this Malabar Parotta is the best value found, anywhere.
Maggie was definitely having one, and so was Hector. With no Keema Naan on the menu, Clive was sticking to Saturday’s Egg themed choice of Bread: Egg Parotta (£4.50).
For simplicity, I read out the Order to the waitress. For reasons unknown, this appeared to puzzle. Last time we did order way too much. The Order noted, the waitress returned with what would become our Bill, all was well. A jug of tap water and metal goblets were already on the table.
As the place filled up, so the waitress had to take the further orders in addition to answering the phone which was right behind me. The evidence is plain for all to see, despite a similarly named venue around the corner, Dosa Plazza is doing well.
The three main courses and Parotta various, were brought, then nothing. We each needed Rice, there was a hiatus. After a few minutes I asked. It took quite a bit more time before the two pots of Veg Fried Rice arrived. Fortunately, the Curry had been served hot. In the interim, we had used the Parotta for dipping.
Dipping, here goes the Hector again.
The Parotta was wonderful. White, lightly fired, the layered girth impressed, the swirl was noticeable. The eating was a delight, soft, stretchy, tasty. And great for dipping!
I love this Parotta – declared Maggie.
Maggie suggested we order another, I insisted we wait to verify the quantity of the Rice.
The Egg Fried Parotta looked as if a whole Fried Egg had been cooked in. Definitely worth a try, but if that means foregoing the Malabar Parotta, no way.
The Veg Fried Rice was certainly enough to share. Served in a handi, this was a Euro-sized portion. Carrots, Syboes, Green Beans, Chana, and perhaps worryingly, Cabbage were all mixed through. This well Spiced Rice and Vegetable creation was a hard-boiled Egg short of the Biryani had last year. What is with Eggs? Is Kofta Anda calling Hector once more?
Sri Lankan Mutton
The nine pieces of Meat were arranged on the Rice. Curry Leaves stood out, a Green Cardamom would appear shortly. Whole Spice, always a plus mark. The Soupy Masala was quickly absorbed by the Rice, dare I possibly write that I could have done with some more?
The Spicy blast was instantaneous. The Seasoning was also in the face, and so the big smokiness associated with South Indian Curry was manifested. In recent weeks I have avoided visiting Glasgow’s Banana Leaf, and have ignored South Indian Curry on other menus. I knew coming here was a strong possibility, it would have a major disappointment not to.
This Curry was immense. The Spice Level kept growing, easily reaching – eleven – on the Spinal Tap scale. Big Spice and an intense Peppery Flavour, it can be done. Even the Meat was playing its part. There was a sense of giving back Spice from the Tender-firm Mutton.
This Curry was a big hitter. The sporadic Cabbage was not an issue, the major Vegetables played their part. A wonderful combination of Meat, Masala, Parotta, Rice and Vegetables, and more food than a Hector could manage.
I hope Clive and Maggie had the correct Curry. The flecks in the one which Maggie ate I would have taken to be Herb, as in Methi.
Methi Chicken
The sprinkling of Coriander differentiated this Curry from the Sri Lankan Mutton. Just as Soupy, I sneaked a dip. The Seasoning impressed here also, but I was off before any Methi had a chance of registering. Clive:
The Methi was just, yeh. A lot of Methi, full of flavour, not overpowering.
And for the Egg Parotta:
Excellent really. Very generous, stuffed with egg.
Chicken Korma
With the Herb flecks, the Hector would have called this as Clive’s Curry. There was a lighter hue, but this was as far from the standard bland Creamy Korma as last year’s Kadai was from its Punjabi equivalent. Again, I had managed a dip, the Seasoning here was even more than the Sri Lankan Mutton. Maggie:
The chicken was really succulent, the sauce was sharp, very Sri Lankan.
The Rice had everything including chickpeas, enjoyable.
Having made Clive aware of the remaining few scraps of Malabar Parotta he used them to mop up some of Maggie’s leftover Masala.
I’m stuffed – remarked Clive.
We all were.
The Bill
£46.50 Curry for three with abundant sundries, great value.
The Aftermath
The shutter was halfway down as we departed, Clive was guided out. In discussing what we had just eaten, there was the feeling that Dosa Plazza certainly have one base Masala, and everything is just a variant. Whilst this is true across the Mainstream, the Curry here is certainly at a level, or more, above.
Open daily at noon, perhaps on the next Crawley visit, Clive and Hector can sneak in an early lunch?
2024 Menu extracts
