It is approaching seven years since our last visit to The Downsman Curry Club (Wakehurst Drive, Southgate, Crawley, RH10 6DH), one of the first pubs in the UK to serve – proper Curry. In Crawley, South Indian Cuisine has proliferated in the intervening years. I am advised that the much lauded Dosa Plazza has gone. More on this in August.
Marg and Hector are in Crawley, en route to Lisboa, Direct flights from Scotland were not realistic, and our dates were determined by the appearance of a certain Aussie band. More on this on Tuesday. Lord Clive and Lady Maggie shall of course be joining us. Howard and Steve should be there already.
Maggie had a table booked for 14.30. They were disappearing later for a comedy show. Adam would also join us pro tem. Marg and Hector would subsequently watch the FA Cup Final, where the result proved to be as ridiculous as The Famous having a perfectly good goal chopped off, again, earlier in the day.
Smoked Lamb Chops (£14.50), the standard was set at The Downsman many moons ago. Then, prices were amenable, today this is almost prohibitive. If the management here has changed in recent times, nobody has told me. The layout of the pub has changed, more open, brighter. The menu is now printed on sheets of paper, easier to inflate the prices.
As we were here for the long haul, Marg, almost empathically, suggested we should order Fish Pakora (£8.00) also. Sharing, not the Hector’s strong suit, whilst four Lamb Chops each would have been the preferred option, not at these prices.
The Bill #1
£22.50 For starters!
Smoked Lamb Chops
Four, as predicted, a decent size, else there would have been a stooshie. Suitably cremated, yet retaining their juicy succulence, one simply wants to keep eating these meaty delights. Marg:
I ate one Lamb Chop and it was well fired and cooked after it had been marinated. The meat was succulent and I enjoyed gnawing on the bone. I had a small piece of meat off another chop but left the rest for my husband.
Fish Pakora
Five pieces of an undeclared species of Fish, certainly not Scottish Haddock. The greasy batter was different from that served in Scotland also, puffy, more Fritter-like. As ever, the Spiciness came from the Batter, whilst the Flavour of the Fish completed the experience. I’ve had better, in Scotland. Marg:
The Fish was in a batter and we had Mint Sauce to give the dish more flavour. I ate three pieces and enjoyed the White Fish.
Some may already be noting how magnanimous Marg had been during these moments. She had a different agenda. Marg:
After Starters I ordered Apple Crumble with Vanilla Ice Cream.
The Bill #2
£6.50
The cooked apples were on top of the crumble, very interesting. It all tasted sweet and (was) a typical home dessert.
Desi Dessert?
The nature of being in a pub is that we could all order what we wanted, as and when. Adam ordered Roshon Ada Murgh (£11.50) accompanied by a Plain Naan (£4.00) and White Rice (£4.50). When he saw what arrived, there was the realisation that he had way too much food, the Rice and Bread were unnecessary. In the end, half of everything would go home.
Roshon Ada Murgh
A copious Chicken Stir Fry, with abundant Onion and Capsicum strips, had a minimal Masala spread across the Meat. Not a Curry per se, and maybe no need for the Hector to curse the Capsicum, but hay-ho, let’s be consistent.
After sharing a portion of Lamb Chops, Clive and Maggie would share a Keema Matar (£11.50) and Mushroom Rice. The menu still has the option of Peas or Methi. I assume they asked for both in the time honoured manner.
Keema Matar
Topped with Ginger Strips, the Peas were visible confirming the – Mutter. This was an appropriately Dry Curry, maybe better eaten with Bread, their choice.
Maggie was impressed by the portion sizes, a Curry each was simply not required after their Starter. Was this down to Hector’s guidance over many years?
Adam departed after his meal, Takeaway sorted. The football was duly watched. How a referee, linesman, and VAR could all miss a last man hand ball at Wembley was commensurate with the equivalent triumvirate not seeing a ball in the net earlier in Scotland. So it goes.
At 19.00, the now abandoned Hector and Marg declared it to be dinner time. Marg found an alternative to Curry: Stir Fried Chicken Noodles (£10.50). For once, the Hector would eschew the Downsman’s outstanding Methi Lamb (£11.50) in favour of Desi Lamb (on bone) (£12.50). This is something never had here previously. To accompany, a Plain Naan.
The Bill #3
£27.00
It appears that the management at The Downsman are deliberately holding the price of Curry at a competitive rate but are profiteering on the Sundries. In what World is £4.50 for a Roti justified?
Stir Fried Chicken Noodles
Is it shocking that this creation is even making an appearance in this Blog. When I make this at home, it always goes down well, so a Marg favourite. A bit dry in appearance, it was shouting out for Soya Sauce. With plenty to spare from my Curry, the solution was obvious. Marg:
Once my husband added his sauce to mine, it spiced up my whole dish.
The Naan was served whole as I had asked for, having seen Adam’s earlier in quarters. Just look at those blisters, how risen was this Bread? Light, puffy, my second top notch Naan served this week.
Whilst I took comfort in the quality, it soon became apparent that I should have ordered Rice.
*
Desi Lamb (on bone)
The – Soupy – Blended Masala was abundant, hence the above generosity. There was a rim of peripheral Oil, should this be considered as a – Desi – criterion? Once again, Ginger Strips topped the Curry. I wonder how many people set these aside? Their presence always offers an extra burst of Flavour and Crunchiness.
The Spice Level and the Seasoning instantly impressed. Hot, hot food, care had to be taken. The blend of Flavours which burst on to the palate was a new experience at The Downsman. This was a marked departure from the Methi-laden Curry enjoyed here over many years.
The Lamb was a Tender as presumably Spring Lamb can be. As ever, one tries to work out what Spices, if any, are dominant and can be identified. The presence of Whole Spice as surely a Desi Curry must have, does help. A Green Cardamom was set aside, but only after its Texture had been identified then isolated in the mouth.
Vindaloo strength, if one still accepts this scale. Had Chillies been blended in? If ever a Curry needed Rice, this was it. Then I would have been able to accurately count the Meat instead of eating it directly from the handi. There did not seem to be a lot of Meat here. Fortunately, the Bone count was not significant.
Smokiness? Methi? Not here, and definitely not Cumin. Then the final piece of grit encountered revealed all – Anise!
The Spice Level, the Seasoning, the blend of Spices, the magic that is – Curry – was all happening here. The – Wow! – factor was certainly in play. Good as the Naan was, the entire experience would have been enhanced had I ordered Rice.
The Aftermath
It was soon time to mosey back towards the Town Centre. When shall I next set foot in Southgate?