Crawley – Tandoo’s – More Punjabi Curry In Crawley

Whilst Marg’s – Masters World Cup – continues on the outskirts of Antwerpen, Dr. Stan and Hector have travelled, independently, of course, to Crawley. Lady Maggie of this Parish, recently visited Tandoo’s Crawley (24 Broadwalk, Crawley RH10 1HQ England), a new addition to the Crawley Curry scene, and not South Indian. It was no surprise when she and Lord Clive had us assemble there at 17.00.

Modern and bright, complete with a bar that does not appear to have much in the way of alcohol, though the Hector was not studying the cocktails that closely, Tandoo’s seats around thirty. On our arrival, two other diners were in situ, we soon had the place to ourselves.

Lamb on-the-bone was spotted, but maybe the Hector was somewhat relieved to find this only under the Biryani banner. Biryani rarely appears in these pages, that it did so three days ago at Curry Pot (Glasgow) should suffice pro tem.

Fish Naga (£9.95) was announced to Quazi, our very patient waiter, a Plain Naan (£1.95) to accompany. Dr. Stan must have missed breakfast, to Lamb Naga (£10.95), he added a Side portion of Aloo Gobi (£5.50) and a Plain Paratha (£1.95).

Prices at Tandoo’s appear to be sensible, realistic, competitive, but then portion sizes remained to be seen. A Fish Curry cheaper than a Lamb Curry in the UK, interesting.

Last time here, Maggie had the half kilo of Lamb Charsi Karahi (£24.50) and was intent on repeating this. This is an outrageous premium for the half kilo, and so the Hector, in a moment of simple logic, had this changed to the full kilo at £38.50.

No Fish Curry for Hector, and today would be a classic example why the intake of the preferred Meat is currently being restricted. Charsi Karahi, not the best example of the genre, usually, Thin, Watery, but Maggie had said it was good.

Another Karahi was on offer: Makhani Karahi. The Hector was too busy advising Quazi that legally, a customer could demand this at the price published on the menu, not the intended. Creamy one assumes, exactly what this Karahi is about will have to be established at another time.

Maggie added Mushroom Rice (£4.95), not so competitively priced, to the Order. Rice with Karahi? The Hector will have to work on this. At least Maggie has overcome the impatient need to order a Starter, then to only nibble at her main course. A kilo between two? A challenge for us both, typically I only partake in this volume with three mouths.

Clive had chosen Murgh Garlic Chilli (£10.95) then in his usual manner, mentioned Keema Mutter, not on the menu. Quazi went to consult the chaps in the open kitchen. This was possible. Clive cannot have enough Keema, an order for a Keema Naan was accepted, again, not on the menu.

With nobody suggesting a share of a large bottle of Sparkling Water (£3.50), the Hector accepted tap water along with everyone else. The 330ml bottle (£1.95) did not feel enough on this summer afternoon in West Sussex.

Never again shall I complain about the tap water in Tradeston (Glasgow), the water in Crawley is simply awful. Undrinkable, and so I didn’t. As it happened, Tandoo’s had no small bottles of Sparkling Water, and so Quazi stood me a the full litre at the price for 330ml.

A litre bottle of Still Water (£3.50) was already on the table, I would capture some photos elsewhere, quite an array. Nobody reached for the Still. A glass, with ice, saved the day.

A substantial pile of complimentary Poppadoms and three dips, were presented. Even Hector tore in. Dr. Stan announced what I took to being Chilli as – Mango. Clive had most of the Lime Pickle, the Hector had but the merest Soupçon. One empirically knows that this can smother the palate such that it dominates the first half of any subsequent Curry, apart from Achari.

We had set the two Chefs to work. One appeared to be the Bread Chef, the other was faced no doubt with two from The Big Pot, then the full kilo.

Had the Naan been served whole, even greater things could have been reported. Still, decently risen, puffy, blisters, I would manage three quarters. I could not establish the efficacy of the Keema Naan: discrete grains of Rice v slab of Donner-like Meat.

Clive – I had to ask Maggie if there was any meat in there, I couldn’t taste it. I was assured it was not a Plain Naan.

The Paratha looked to be skimpy. Too pale, whilst some layering was visible, not the best. This was after Maggie had spotted what she hoped would be Malabar Parotta being prepared on the video loop. Dosa Plazza, Crawley’s only known source of Malabar Parotta, has gone.

Maggie tore in to the Mushroom Rice, clearly a success, and something to consider when the Hector does have a Fish Curry at Tandoo’s.

Lamb Charsi Karahi

Quazi said something along the lines of, the next one will follow as he placed a substantial karahi between Maggie and Hector. Ever the gentleman, the Hector let Maggie have Karahi #1, except she didn’t touch it. The Mushroom Rice was being enjoyed alone. Everyone was eating except Hector. Quazi was consulted, Karahi #2 would follow once we had dealt with Karahi #1. Maintaining hot food, a great idea, but not the visual impact of the full kilo.

Karahi #1

Fear not, the actual karahi was comparatively small, the contents large; both Meat and Bones. The Masala did not resemble any Charsi Karahi previously reviewed in these pages, nothing Thin and Tomatoey here. The first dip revealed all:

This is not a Charsi Karahi, it’s much better.

The Masala was much Thicker, and the Flavour was decidedly Punjabi, not Afghani. Quazi would later confirm that Chef’s origin as Pakistan.

The Seasoning was serious, despite the two Chilli rating, the Spice Level was not demanding. Maggie had asked for it to be reined in, I had considered having extra Green Chillies on standby by, no need. Almost whole Bullet Chillies had been cooked in.

The Lamb was a joy. Tender, tasty, and giving of Spice in addition to its own Meatiness. Sucky Bones, yay!

There was definitely a – gosh – moment or two. This was magnificent!

As the contents of the karahi diminished, so #2 was presented.

Karahi #2

And now for something completely different.

With a red tint and a more Soupy edge, plus visible, thick Tomato pulp, hard to believe this was cooked by the same hand. Closer to the anticipated Charsi, but still way better.

The Flavour seemed to be less intense, but maybe the palate had adjusted, but Maggie and I both knew that Karahi #1 was the standout.

All the Meat in Karahi #1 was eaten a few pieces were left over in Karahi #2. Hector had had his fill, as had Maggie, yet from somewhere, she found the resilience to complete the job. Two decades, more, of Curry eating with Lady Maggie, I have never witnessed this before.

Maggie – I had mushroom rice which had crunchy onion bits in it and lots and lots of mushrooms A small bowl which was sufficient.

The kilo of Lamb Karahi was delivered in two separate bowls. We later found out that was due to make sure it will it didn’t go cold. There was lots of meat, and also lots of bones, which you can pick up. A very hands-on dish, not too spicy, just enough.

Aloo Gobi

The distinctly dark smear of Masala was a departure from the norm. Large pieces of Potato stood out, the Cauliflower beneath. That the Good Doctor knew he had the appetite to deal with this and his main course was a function of the lack of food afore. Had the Hector not been fully comitted to the Karahi, no doubt a Soupçon could have been secured.

A Vegetable Side, to share, is always a good idea, it breaks the monotony of Meat and Masala.

Lamb Naga

Topped with a threat of Coriander, the Masala here was even thicker than Karahi #1. With Meat protruding, this had the appearance of a very fine Curry, no Soup here.

Dr. Stan – The Lamb Naga was rich and highly spiced, with a good blend of flavours and tender meat. The Aloo Gobi was spicy as well, though so not so much as the Naga, but the flavours came through providing an excellent complement to it. A fresh, crispy, Paratha finished off a really good meal.

Keema Mutter – Garlic Chilli

Here, a topping of Coriander and Syboes with the Peas spread across the classic Keema. This was a proper Keema, minimal Masala, thick, and no surplus Oil collecting on the periphery. Added to this, whatever Chef was using to produce the Garlic Chilli element. Later, I would see – The Big Pot.

Clive – Very good, possibly the Keema had been on the boil for too long, it was a bit overcooked. No discernable bits. As it was thrown together as a last minute request, OK. A respectable spice level.

Quazi had been attentive. Maggie asked how long Tandoo’s had been open. Two years – was the reply, so how had she missed it? The Hector has a faint memory of a venue which sold more snacky – Street Food.

Curry-Heute does not make a beeline to such establishments.

Open early, Tandoo’s does a good business for breakfast with the local Asian community.

Desi Nashta – proferred the Hector, a phrase which was duly acknowledged.

The Bill

£79.90 Prices for Clive’s choices were now clarified.

The Aftermath

The Calling Card presented and Curry-Heute outlined, Quazi was keen to see what I had written about their nearest neighbours – Tamashah. One cannot compare the food served at Tandoo’s with the Buffet for the masses at Tamashah.