Third night of five in Crawley and the first Curry-Heute
It was a close run thing, even Hector suggested Nando’s just to convince Clive and Maggie that they did not have to have Curry on their ninth wedding anniversary.
Fat Boy’s Joint Afghan Canteen (8 The Broadway, Crawley RH10 1DS) was first visited last year with Lord Clive of Crawley and Marg, we were well received, the venue was considered to be decidedly – Expensive – especially if one was ordering more than the – ¼ – Portion (142g). Having had time to review the weight/price ratio, this maintains. Compare with any – Kilo – order at Yadgar (Glasgow).
Fat Boy’s was decidedly empty when we arrived some time after 19.00. How we wished this had continued when a group of ten Student-types entered. Mein Host would do his best to distract them, have them look at their phones, shut them up. It was not his fault, however, the thought of venues which charge a surcharge for groups came to mind. Shouldn’t this mean a 10% discount off everyone else’s bill?
Last time, Hector had one of the two Afghan Lamb Karahi on offer – Nanak Mandai Karahi – (£10.00) for the ¼ portion. This time I had to order the alternative – Nazara Hotel Karahi – (£12.00).
The Menu does not fully explain the difference, however, from experience, I know that they are trying to serve the Best of – Authentic Afghani Cuisine – here, we have to trust them.
Clive reminisced about the – Wrap – he had in my presence; that apparently was only available in the Lunchtime Menu. Romantic Meal, Anniversary, Hector knows better than to make any comment, just to admit that Marg and I have been caught too often making – Grand Plans.
Only Alcohol-frei Bier is served here.
Able to actually read the Menu, Maggie once more went down the Chicken route: Marghuzar Shahi Karahi (£12.00). Wrapped no more, Clive chose the alternative Lamb Karahi: Nanak Mandai Karahi.
Anticipating a – Modest Portion – for the Mains and Hector, being here – To Dine – , announced the intention to have a Starter. I recalled the relatively modest size of the Nanak Mandai Karahi last time, but Marg having announced the arrival of a – Blogger – had alerted Mein Host, Complimentary Dum Pukt came my way too. I did not leave hungry.
Kobeda Kebab (£5.00) promised Coriander. The Quantity, possibly – a half pound – , that’s about 225g in real money, I could eat that and happily pay a fiver. Clive was not to be left out, Lady Maggie is learning that she cannot manage a Starter and a Main, she passed. The Kobeda Kebab is what Clive had as a Wrap last time.
Mein Host had recognised Maggie soon after we had taken our table, not Clive and certainly not Hector. A Waitress brought Salad and Dips, a different Chap came to take the order. As always I was busy taking notes, not helped when people make up their minds at the last minute. I was last to announce my request. Two Garlic Naans (£2.50) were asked for, we were advised to have one Large (£6.00). That must be some Naan. Sparkling Water came in two sizes: £2.00 or £4.00. My Hosts had filled their home with four – two litre bottles of Sparkling Water for my stay, price – less than £2.00 for eight litres. I had better stay – Small. A jug of Tap Water was provided. The Abstemious Wedding Anniversary.
Mein Host was dealing with – The Group of Ten – who wished to eat, and not spend money. I can imagine their reaction to the prices. One Guy kept shouting – Chips. He was louder than everyone else, save those who were louder than him. Mein Host did his best to calm them. The Kebabs came.
Kobeda Kebab
This is 1/2lb of Meat? How many units of measurement does this Restaurant use? Most confusing.
Did the weight refer only to the Chapli Kebab above it in the Menu? It was the same price, same weight expected, Lamb does not cost twice the price of Beef. The Kebap was a – Super Seekh – in many ways. I must start carrying scales, a new phone app? The Kobeda Kebab looked lonely on the plate despite a drizzle of Herb, cue the Salad, the Dips, much better.
Spice came from somewhere, the Kebap, the Dip? When the Seasoning hit, I forgave all, almost. The Coriander, was this referring to the scattered greenery across my plate? There was a big Clove hit. I couldn’t help but enjoy what lay before me, though I think I have asked enough questions.
Namkara Hotel Karahi
A standard metal serving dish was placed before me, not a Karahi. The heart sank, a few pieces of Meat, albeit on-the-bone, swimming in the Thinnest of Shorva. Shorva/Soup appears elsewhere on the Menu to describe the Dishes I chose to avoid. This was far from the Magnificence that was the – Afghani Lamb Karahi – served once upon a time at the Khyber (Glasgow). I counted the Meat, Seven, one piece was a joint, not much meat there. The Portion in no way justified the price, this is not – The West End. Still, what Lamb there was had full on Lamb Flavour. My last review here outlines that they served the Lamb a bit more – Chewy – than the soft pulp that many venues resort to. This was Tender Lamb, a pity there was not more of it. How many would pay £19.00 for a decent portion?
The Garlic Naan
The Waitress brought the Naan on its stand after the three Karahi had been served, we had to wait to start. Clive had to do the honours, tearing strips from the bottom. The Pan handle was at the top, my favourite part, abandoned to the end, when it would be cold. Still, a fine Naan, enough for three as it turned out. £6.00?
(Take a trip to the Alishan (Glasgow) or Omar’s (Bradford). Will the Akash (Helensburgh) ever re-open?
The Bread was dipped in the Thinnest of Masalas. In true Afghani, and sometimes Punjabi fashion, no Onion had been harmed in its preparation, this was the traditional – Tomato, Ginger, Green Chillies.
Not much was happening on the Hector Palate. Clive and I had both asked for – Spicy – not a feature of this meal. The Seasoning was off the bottom end of the scale. I was about record – Bland and Watery – when Maggie described her Chicken Karahi:
Watery.
My Karahi simply lacked – Flavour.
How is it? – asked Mein Host.
I would prefer more Seasoning – was the simplest response.
I’ll get another one for you – was his immediate reaction.
I took the last piece of Naan to deal with what would follow. In passing, moments later, I was promised fresh Naan.
The last time this offer was made to Hector was at Delhi (Berlin). Then having almost finished my Curry, another was not an option, I couldn’t have eaten it. Today I had Clive, his Portion size was identical to mine, I was interested to see what would come.
Marghuzar Shahi Karahi
The Chicken was served on-the-bone in a Masala which was decidedly – Shorva.
Yummy – said Maggie soon after she had expressed her disappointment at the lack of viscosity. I was intrigued, how was a Chicken Karahi more flavoursome than the Lamb?
I sampled some of the Shorva, Interesting.
This had the – Seasoning – the Flavours therefore emerged. There was a greater sense of Spice, though not by much. What was this Flavour which was coming through, this was different? Caramel – came to mind. Maggie suggested – Coconut. I do not associate Afghanistan with Coconut, this is ever-present in South Indian Cuisine and dominates Sri Lankan. We had to ask.
Walnuts – was the given reply. (I had not read this part of the menu.)
Afghanistan is famed for it Dried Fruit – Mein Host informed us.
And Coconut? Apparently so. One is still learning.
Nanak Mandai Karahi
Clive had little, if anything to say about his Karahi. Why spoil his own anniversary? See my previous review of this Dish. Tonight’s was nothing like I was served last year.
Round 2
Another Portion was served, same quantity as before. I shared it with Clive. A Plain Naan accompanied, I gave half to Clive who was surprised since much happens outside his peripheral vision. Whichever of the two Lamb Karahi on offer this was, the Masala appeared much – Richer – in appearance.
The Seasoning was where it should be, the Flavours burst through, much better! The Herb content also seemed more, this Karahi was night and day compared to what came previously, though the Masala was still – Shorva.
Mein Host had been hovering, waiting for our verdict. He described the two Chefs: one as being restrained, the other less so. He also said that he upped the Seasoning even more himself.
Not a case of too many cooks….
With this bonus serving, I now felt as if I had been fed.
Complimentary Green Tea was served whilst we waited to pay. Only in this venue has Hector drunk tea in the last decade – in England.
The Bill
£52.00 Had I departed hungry, a negative comment would appear here.
The Aftermath
There was now recognition of me having been here and reviewed the Restaurant. It makes life easier when the Restaurateur knows what will please. I had to ask about Namkeen Karahi. Mein Host listed the ingredients of a version to Clive and Maggie, then realised I was specifically referring to the – White Karahi. This they make only for themselves. We were instructed that next time we should contact Fat Boy’s in advance and they will prepare it.
Can they do so with a Thick Masala?
The service at Fat Boy’s is Excellent, however, one feels they are still trying to find their way. I still challenge the Portions and Pricing, and even the units of measurement. They cannot charge £12.00 for Soup and expect the business to survive.
I suggest they read my pages on Ambal’s (Aberdeen) who initially aimed at the top end of the market then had to review their target audience. Fat Boy’s uses – Canteen – in its self description. Alcohol is not served, Fat Boy’s is a Cafe. The Prices/Portions should match.
Update 2021
Fat Boy’s is no longer a Curry House. In addition to being a Delicatessen, they serve Fish & Chips.
It is an unbelievable two months and two days since Hector last enjoyed the Magnificent Curry that is served at 
Home for just a few days, today was the monthly visit to Staggs/Volunteer arms in Musselburgh (I missed last month). Around 16.00, Mags suggested 
The Aloo Gosht arrived first and was placed in front of me. For once I did not have to stretch across the table to photograph it. The Masala looked Thin/Oily, however, as Mags ate on so the same Thick Masala as I have come to enjoy in my Karahi was exposed. This was a mass of Curry.
Sucky bone! – exclaimed Mags as she started.
The Oil was separating from the Masala Mash as it does. The first dip of the Chapatti was into the Oil – Flavour #1. The Chapattis had been halved. When did they start this?
It was Marg who suggested we have a Lunchtime Curry. Hector only needed half an excuse to return to 
Arriving at 14.00, if there had been a Lunchtime rush, we had missed it. Two Other Diners remained, we had seen them from Union St., sitting at the window. A Chap sat us at the window, also facing Union St, window dressing. Tap Water would suffice, I have 
The Lunchtime Doris was manning (?) the Curry etc. When the camera appeared, she wanted in on the act, most welcoming. As expected, there was one Lamb Curry – Lamb Karie, the Saag Chana Chat Moter looked inviting. Gobi Manchurian? If this was anywhere near as good as 
Saag Chana
Gobi Manchurian
Chicken Madras
Hector was made aware earlier in the year of a new Curry House in Aberdeen that would have to be visited. Stories of meals being cooked at the table and a connection with the excellent 
Menus were provided which gave us a few minutes start. Having looked online, I had not seen many Dishes that were a huge departure from the – Mainstream. The Menu presented in house was extensive, perhaps artificially so, this many – Specials. If they are all really different how is this sustainable? Rajastani Lamb Chops (£10.95) tempted, also two versions of Lamb Kofta (£10.95), with and without Spinach. Lamb Khada Masala (£9.95) – Succulent chunks of lamb, simmered with chopped onion and whole spices in a thick sauce with a hint of ginger – ticked my boxes. The – Offending Vegetable – would be avoided, 
We were – offered – Poppadoms (£1.00). I decided to stay silent, I do not believe these should ever be charged for and refuse to have one when they are not Complimentary. Three Poppadoms were ordered. We had no Drinks Menu, a Large Bottle of Sparkling Water and a pint of Cobra/ Kingfisher (?) Shandy would satisfy the four. This would be supplemented later by another Sparkling Water and a half pint. Check the ice bucket for the Sparkling Water. Perhaps this is how Scottish Water should be treated? … not that we have a shortage of it.
In the interim, Sandy marvelled at the copper pipes which ran up to the ceiling, the lack of varnish/paint to reveal how they had been installed. On his last visit here he had asked. I was told. This is not a Carpentry Blog. The décor here was reportedly conceived by the same peeps who designed 
Presented on an iron platter, there was no – Sizzle. The Dish did have the semblance of something I was going to enjoy: the Masala was indeed – Thick – as described, there did not appear to be an Excess. The Lamb looked plentiful, the pieces were – Large.
A work of art, the carved Vegetables set aside, and hopefully the 
Nouvelle Cuisine, Indian-style? The plate was a hoot. Once more there was a welcomed – Thick Masala – with pieces of Chicken protruding. Tracey remarked almost immediately:
As with my choice, there was less garnish. Is this because both were going on the hot metal stand? Once the surface was broken, I noted that the Masala was considerably thinner than elsewhere on the table. This was approaching a – Mainstream Curry, however, here too was the telltale long strands of Onion. Marg insists she likes Onion when it is cooked, either way, she always ends up with – Dopiaza variants. Large Bay Leaves were left in the bowl after Marg decanted. That Marg was offering samples around the table latterly confirms that she too had a – Large Portion.
Graeme was punctual, I revealed that my Order was already in. The same again could well have been secured, however, Graeme saw the logic in ordering something else. Bhindi Gosht (£8.50) was his selection. We both opted for Mushroom Pilau (£3.00). I had considered Bread as an accompaniment as one should for a Lamb Karahi, but given recent disappointments at other venues, I was not spoiling this meal.
Two plates brimming with Mushroom Rice were set before us. The Fresh Coriander Topping was a good touch. The Earthy Colour is reminiscent of the Vegetable Rice served in the halcyon days of 
Had I been transported back to Glasgow? This was near identical to that served at 
Decanting the Meat, I was well into double figures, decent sized pieces too. Sucky Bones were visible, the extra Flavour from the Bone Marrow is what makes the difference. The Puréed Masala was enough to cover the Tender Lamb, no more, no Excess, perfectly judged. The Masala soaked into the Rice, which is probably why Bread usually accompanies. Here we go…
I was anticipating a – Blast of Citrus – as variants of this Dish would have had in Glasgow, not to be, Chef had stuck to the script. The Lamb was Something Special, there was a feeling of belonging, not the usual Meat meets the Masala moments before serving. The Spice Level, never discussed, was Fine, the Seasoning was perhaps a tad under, but after the full blown well-seasoned Bhuna at 
Cloves and Peppercorns presented as I made progress, full of Flavour, this was an oh-so-familiar, Excellent Karahi, and there was lots of it.
Graeme had to tolerate the rhapsody from across the table. I was keen to establish the texture of the Okra. Too often it is served as – Mush – especially at 
Well cooked Okra and Tender Lamb.
Towards the end of 2016, news reached Hector that 
Marg and Hector arrived just after 19.30 having spent a few minutes negotiating a parking meter outside a former favourite – 
I had forgotten about the Vegetable Pakora. Three Large Balls, Bhaji-like. Marg realised the Ladies were faced with too much Food, one Pakora remained untouched. That which was eaten was thoroughly enjoyed. I had but a – Smidgen – well Seasoned and Spicy. 
We were not expecting an accompanying Portion of Pilau Rice, a Karahi full of Masala would also arrive. Perhaps the Waiter should have mentioned this when he took the Order? 
You’re The Blogger – said a new Chap who helped bring the array.
The assembly of Meat was impressive, this was quite a pile. I know of an erstwhile – Curry Lover of the Year – and who allegedly does not order – Curry – who would appreciate this Quantity of reportedly Succulent Chicken. Some of the accompanying Pilau Rice was taken, the Coconut Rice was a major success, though only about a third was consumed between Marg and Claire. Served with Peas and Cashew Nuts, Claire remarked on the variety of Textures. For those with a sweet tooth, this sounds – The Business. 
The Roti, Marg knew she had far too much. Two thirds remained at the end of the Meal. My displeasure was made known simply by taking another photo. £2.00 worth in Aberdeen, sod all anywhere else.
Indeed, a more Modest Portion compared to previous times. This Interpretation had neither the abundance of Tomatoes which was popular in the 1980s or the Creamy Texture which became the Norm thereafter. It had the appearance of a Worthy Curry. Topped with Sybees and Ginger Strips, the Puréed Masala looked most inviting. I could see no uninvited inclusions, nor large wedges of Onion. This Curry suited Marg well. 
What a Presentation! Maybe not the – work of art – shown above, however, as Dark, Thick Masalas go, this had me won. The half cooked Tomato Wedges made me wonder momentarily if this was the Rogan Josh. Marg was not having this!
The 
I was asked about my Bhuna Gosht. Mein Host admitted that he had read my Blog as soon as he heard Bhuna Gosht with Extra Methi being ordered and had made sure it was – fit for Hector. I forgave, almost, the one small piece of 
It may well be the end of the year before I have the Opperchancity of returning to 
It has been a while since Hector and Dr. Stan conducted our Saturday Curry Ritual, in Glasgow. Only two Glasgow Curry Posts in July, my 
Dodging the near continuous showers on this archetypal Scottish Saturday afternoon, Hector entered the Little Curry House at 14.50, ten minutes ahead of our agreed rendezvous. The Waiter hollerred up to the balcony and established there was a table for two available. All street level tables were unoccupied. I was led upstairs and was sat at the smallest of tables right beside a couple of Ladies. All the smaller tables were soon occupied leaving two tables seating four and six respectively. In theory, twenty two could be accommodated up here. Why the squeeze? Little Curry House, the clue is in the name, ideal for enjoying Decent Curry perhaps, not a place – To Dine.
Various Menus were set before me, Drinks, Dessert, the Two Course Lunch (£5.95) available 12.00 until 16.00 on Fridays and Saturdays, plus the Main Menu. The price of Soft Drinks looked a bit steep, I was thinking of asking for Tap Water when I spotted the Sparkling Water at a more reasonable £1.95. My eyes were nipping slightly, the Mezzanine/Balcony is directly above the kitchen, some Spices were airborne.
Dr. Stan ordered Orange and Lemonade (£2.65), a hefty price for a Glass of Soft Drink. In time he announced his choice of Curry: Methi Gosht (£9.50) with two Chapattis (£1.25) to accompany. The share of a Pakora was agreed, and the Order given. I asked for my Paratha to be served – whole. Why has it taken me so long to think of this ploy? It’s all part of the Glasgow Psyche, who serves a Roll in two halves? A Roll halved, unthinkable. A Roll, yes please.
The Green Herb Vegetable Pakora arrived with two side plates in recognition of the fact it was – to share. Six Pieces. Six Pieces of Vegetable Pakora for £5.50. They’re having a laugh, especially given Four Pieces as part of the Two Course Lunch.
The Menu stated that the Fish would be Haddock, and be served with a – touch of fenugreek. I had considered asking for – more Methi – but how do I judge what they serve if I have forced Chef to serve something else?
A most welcome Thick Masala Mash enveloped the Fish. The Fish would flake easily with the fork, this appeared to be – The Business. Hang on…. Sod it, small pieces of the dreaded – 
This was a Dark, Herb-rich Mass, the flash reveals otherwise. One always hopes for Masala with Herbs, not a Saag/Palak which is basically Mustard Leaves, Methi, Spinach et al in a Spicy Mash. I asked the Good Doctor.
Masala with Herb – he assured me. Quite a delicate flavour – he added. No need for this level of verbosity, Dr. Stan.
Within an hour of arriving in Whitby, Hector found himself inside Passage to India (30-31 Windsor Terrace, Whitby YO21 1ET England). That was two days ago, I established that the Restaurant was open all afternoon and not just evenings as Sources suggest. I also took time to study the Menu and found two Dishes that could be worthy of further investigation:
Last night Marg and Hector dined across the bay at 
After a very swift half at the Station Inn we were back. Same story. 
Given how busy the Restaurant was, we decided to share a Starter, it could be a long wait until our Order for Mains bubbled up. A Mixed Kebab (£4.25) should suffice.
The Drinks Order was given, two Small Bottles of Sparkling Water (£1.80). The Waiter asked if we wished Poppadoms.
The service impressed immediately. The Plate of Mixed Kebab was accompanied by a second plate with some Salad, a good touch. Marg divvied up The Bits: Chicken Tikka, Onion Bhajee and Seekh Kebab. Marg liked the Crispiness of the Onion in the Bhaji. The Seekh Kebab was decidedly Small and was served too Dry. The Chicken Tikka was Succulent.
The Special Fried Rice, which had Egg and Peas, was enough to share – just. The Paratha looked inviting, Layered and Flaky, exactly how it should be. The Paratha glistened, a Butter Coating.
Served on a bed of Lettuce, the Lamb Kam had the hoped for Thick and Minimal Masala. Whole Green Chillies were mixed through. I had to decant and so used the Paratha to mop up the remaining Masala stuck to the Lettuce. The Buttery Paratha gave off huge amounts of Flavour, quite a new Taste Experience. Marg found the Paratha to be too Oily for her liking. I would reach another conclusion.
The Lamb looked Dark, shrouded with the Onion-rich Masala, I considered the possibility that this was Lamb Tikka but could see no holes, Grilled? The Lamb Portion was – Huge – well into Double figures, a lot of Meat here. Tender to Chewy was recorded. The Spice Level was very much at the top end of the scale, this Curry had a Kick. There was no need to eat the Green Chillies, the Masala was powerful enough. 
Marg was finished long before me, as I ate on, the Level of Spice on the palate kept building. I can cope with this, however, I knew that this Dish only really had – Heat – the dominant Flavour was from the Buttery Paratha, the Curry itself was giving off very little. Spice at the expense of Flavour, this is not how Curry is meant to be. Still, Tikka Lamb was foremost in my mind, or had the Meat been well and truly marinaded? 
What looked very much like Dopiaza was served on a Fish-shaped plate. The long strands of Onion and occasional pieces of the 
Definitely got a kick, for me – was her opening remark.
There are two Indian Restaurants in Whitby. Over Breakfast at our B&B this morning, a fellow resident mentioned he had visited 
Rajastani Gosht (£14.95) – A fairly hot stew dish prepared with shanks of grilled lamb, gently simmered in yoghurt and tamarind sauce. A superb lamb dish with plenty of strong flavours. 
The Masala redefined – Dry – and Thick. This, as promised, was far from Nihari. The Keema Rice was more than I would eat which meant that Marg was able to supplement her snack. The Spice Level impressed, there was a Sweetness which surprised, I usually add Tamarind to provide a – Tangy Flavour, this was decidedly different. Sweet – can be off-putting, this combination of Spices worked very well indeed. 
The Keema Rice actually complemented the Thick Masala, I should order this more often. There was absolutely no Oil residue from the Masala, this was shaping up to becoming a Memorable Curry. 
Mein Host approached to ask the customary question. 
Mein Host told me that he worked in 
Having visited 
The Ladies accepted the offer of Poppadoms and Dips, Complimentary, as they should be. More were offered, but declined Howard chose his Starter – Mixed Kebab – (£5.95), if only I had the appetite to order this in addition to a Main Course.
Massala Fish Handi (£8.50) had been considered by Hector previously, tonight it had to be. A Plain Paratha (£2.50) should be the perfect complement.
Mags gave the thumbs up as soon as she started her Aloo Gosht, she has had a few in her time, and knows Quality.
Really gingery – was her opening remark.
As with the 
I did not get to sample this being far too engrossed in the Wondrous Curry that sat before me. It’s a pity I sampled neither this or 
What type of Fish? Masala Fish! It always is, one never knows wheat one is having, even when it is written in the Menu. Served as – Hot – as the Paratha, the – Big Fish Flavour – one hopes for was an instant hit on the palate. The Thick Masala was rich in Tomato and Herb, but not Methi. The Seasoning was spot on, the Kick was noticeable but not severe.
Now imagine it with – Extra Methi. (I’m a Bad Man!)
£46.20. £10.00 was for four 500ml Bottles of Water, Various. Ouch, or maybe not given some Extortionate Prices experienced in 