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?
With Marg back from her curtailed and over-complicated trip, there was the first opperchancity to drive across the recently opened crossing of the River Clyde from Clydebank to Renfrew. How many years since conception?
Objective #1 today was to prove Google Maps wrong. The hypothesis was: it must be faster to use the new bridge to get to Glasgow Airport than by driving twice the distance via Erskine and the M8. With only three sets of traffic lights on the latter route, it soon became apparent that the ten on our our side of the river were slowing us down considerably. Then there was the unexpected. The bridge was closed for one and three quarter hours to let a ship past. Really? Research discovered this was one of five lengthy closures during daylight hours this very day. Another white elephant? 
Renfrew has three Curry Houses, now virtually on our doorstep. Two venues have been reviewed previously. The Punjab Times (63 Hairst Street, Renfrew, PA4 8QU) remains rated albeit a re-imagination of 
Marg spotted that a pint of Mango Lassi was a mere £3.95. Not to be missed. Tap water accompanied. The Hector, unable to order a large bottle of Sparkling Water on this fine day, settled for 330ml at £2.95. 
Seat coverings aside, there is little difference in layout at The Times of Punjab. The 
Tureens for Buffet were also along one wall. For this, I have no more information. 
Marg’s Vegetable Pakora duly arrived. Three, well-fired pieces, I was offered one, but seriously, how could I accept? If the Hector is going to eat Pakora, it’s by the dozens, plural. Marg:
Large, served whole, teardrop-shaped, risen, blisters, the buttery sheen, no Garlic: meeting all the criteria for a proper Tandoori Naan. Why is this so difficult to source?
I include a second photo of the Naan, this time with the Rice for scale. Marg had already tore off the pointed tip, her Naan, and she knows this is the best bit. I would eat way more Bread than I had envisaged when ordering the Rice, which now felt slightly surplus to requirements. 
The small karahi, but these can still be deceptive. A decent portion in a lunchtime menu. The Thick Masala was topped with a sprinkling of Coriander. Visible strips turned out to be Onion, not the 
The dish had a rich tomato flavour and was fairly sweet with a slight kick to it. There were pieces of tender lamb in this onion based sauce. I left some strips of onion as I had eaten enough. The Naan was very large and freshly made. I enjoyed using the bread to pick up up my meat and sauce. A great combination. 
Ginger Strips and a trace of Coriander topped the Dry, Thick Masala. Tin foil?
Nine pieces of – The King of Curry Meat – were duly arranged on the Masala and Rice. Dipping the wonderful Naan into the retained Masala, the mental cache of Curry Flavours was quickly accessed. 
The top end of menu, but still, Mainstream Masala Flavour, served across the land, There was a greater intensity of Flavour here than a standard restaurant Masala. Well Seasoned, and with a Spice level that continued to build, there was something happening. Tomato-rich in Flavour, I regret not having sampled the Rogan Josh for comparison purposes. 
By this time I had identified Mein actual Host. The Calling Card was duly issued, conversation was limited. As I took photos of the now almost empty restaurant, he made sure he got in on the act. 
Does the Karahi have 
And yes, the Renfrew Bridge was open, until 18.00, on our return. For years I have envisaged nipping across to Renfrew for a Curry, if only there was a bus. 
Goat Meat (on the bone) (£14.95), the reason why I keep returning to 
The Curry was duly ordered along with the customary Cumin Rice (£4.50). a glass of Tap Water was secured, no ice.
Pratap came in, acknowledged his other customers, but stopped to address the Hector.
The Fish Karahi (£18.00) I have mentioned previously. Pratap has assured me that he can withhold the dreaded 
The Topping of fresh Spinach was novel. Cooked, but not cooked-in, there was no sense of a Saag/Palak invasion. I did not count the pieces of Goat as I decanted, however, the Bone count would only reach three, so plenty of Meat. No Sucky Bones, Goat is empirically different.
Hot food, always noted and appreciated. A Bay Leaf was the only solid encountered in the blended Masala. The Meat was – Super-soft – which is to be commended, Goat needs more cooking. Initially, I was not sensing Spice coming back from the Meat, the notes were revised towards the end. This Curry was working.
Good as this Curry was, next time I should try something else. There are always interesting options at
Marg has long proclaimed that the Butter Chicken (£8.75) at 
Arriving at 13.40 on this Bank Holiday Monday, around half of the tables were occupied. The waitress led us to a table we had never sat at before, at the wall opposite the window. The 
A 0.75l bottle of Sparkling Water (£4.75) was ordered at once. We then spent quite a few minutes before declaring our second Dish. For Marg: Aloo Gobi & Green Peas (£7.50). For Hector, it was a case of which Lamb option. Alan’s South Indian Ginger Lamb (£9.25) today trumped Roadside Lamb (£9.25) and Lamb on the bone Curry (£9.95). 
During the wait, an alarm sounded, for a full ten minutes. This did drown out the local Curry expert at the adjacent table who was educating his family, and all within hearing distance, i.e. everyone, about the merits and demerits of every conceivable Curry. Cue their Korma. 
Marg had forgotten that the Rice portion is disproportionate to the volume of an individual Tapas. The consequence was a plate which looked like a dog’s breakfast. The Chapatti was close to Hector’s preferred style, little sign of Wholemeal Flour. A second Chapatti was considered, but £3.50 for the pair, no way, Pedro. 
As yellow-orange and Soupy as ever, this Tapas portion featured two larger pieces of Chicken and one smaller. As curiosity may have seen the Hector have a Soupçon in the past, not today. Marg’s verdict (below) would suffice. 
This has been had as – & Green Beans – previously. Today’s also featured Green Beans. The Dry, Thick, Minimal Masala was topped with slivers of 
At the dawn of 
Again Syboes topped the blended Masala. Five pieces of Meat, the majority were a decent size. Tender Lamb, but the Meat was not giving back any sense of having absorbed Spice, and therefore – Flavour – other than its own meatiness. 
What I took to be strips of cooked Onion were examined more closely, 
Having enjoyed a run of excellent Curry outings in Glasgow in the last few weeks, why let the level of expectation drop? Another visit to 
I glanced at the Curry on display, the reason for my being here was the Lamb Karahi (£11.00), served on-the-bone. The container was full, all was well. Beside it was what I took to be an interesting looking Aloo Gobi, more on that below. 
A small Naan (£2.50) – I put to Arshad. This was repeated to Amjad. I cannot get anywhere near finishing the Naan served here, last time we agreed that that – a half – could be served. Having helped myself to the tap water on the counter, I settled down for the short wait. Salad and Sauce were declined, no mention of a Coriander Topping today. 
The – small – Naan was surprisingly close to, if not the same size as their standard. Wastage guaranteed. 
Yes, technically I had 
And the Aloo Gobi (bottom right)? I saw a hefty bone then a Chicken bone and remained puzzled. I then concluded that the lumps had to be Chicken. Well, my focus was on the adjacent container. The Masala, however was something else. If/when I see this again, temptation may prevail. 
April 30, the Hector knows what he would like for his birthday. The choice of venue for the Birthday Curry has varied over the years. Today a long overdue return to 
Today was different, with breakfast at The Green Hotel, Kinross, where Prog Rock Band – Arena – were also to be found after last night’s gig at the same locus. Curry first.
Aqeel asked for a few minutes to set up, his assistant arrived moments behind us. 
The 
During our wait for the food to be prepared, I took the opperchancity to photograph the new layout. 
Coriander, Ginger Strips and Green Chillies halved lengthways, topped a somewhat – wet – looking Karahi. Brown, with an Oily hue, the Masala was decidedly Shorva-esque, not what was expected. As would become apparent, the Oil content was distinctly minimal. Wot, no Oil? A healthy Karahi. 
On taking our starting portions from the flat karahi, I was confident that we would finish all before us. There was clearly a lot of Bones here, every piece I took was on-the-bone. Marg’s deft ladling had secured pieces which were Meat only. 
Sucky Bones and Ribs, confirmation that the increase in price was justified. Better cuts of Meat, and today, no sign of Offal attachments which had been a feature of 
The Bill
There was discussion with Aqeel about opening times. He did point out that on Saturday and Sunday he opens in the morning for Nashta. 
And so to the previous twenty four hours…
We arrived at The Green Hotel, Kinross, just after 16.00. This would allow time to investigate the Leven Brewery which was directly across from our allocated room window. Not so great.
Catching up once more, and a continuation of our last conversation, having to learn all the Arena material again in such a short time had been a challenge. The band had played last night to a half empty room in these very premises. A show added late to the tour, and with Marg returning from 
The hotel staff advised that the bar in venue, Backstage at The Green, would open at 19.00. Coming down from our room at 18.45, to queue to get in, felt very much like being back on the 
That I saw him at The Marquee was down to The Science of Coincidence, sorry. Pendragon were playing The Marquee, Landmarq supported. It was the same story when I returned a few weeks later to see the recently reformed IQ on the – Ever – tour. Marg knows the music of Landmarq, it is played oft in the car. I also assured her that Damian is one of the finest singers she will ever see/hear live. 
With the setlist to hand, it was very much a case of which songs I would know better than others. The first two albums less so, even allowing for their inclusion on the first live album. There would have been an even greater level of familiarity had Covid not happened. Tickets for the postponed London show in 2020 were valid for the rearranged show in 2021. Sadly, the date didn’t suit. 
Marg and Hector saw Arena perform all of 
Four songs would feature from their 2022, and latest studio album – The Theory of Molecular Inheritance. Marg has played this oft on drives to/from Aberdoom. She knows it well. There is a live album from 2023 – Lifian – which features Damian on vocals. This might appear in someone’s xmas stocking as Live & Life did back in 2004. 
Having played the part of Jean Valjean in Les Miserables, Damian is stage experienced and can hold an audience. With a longer mike lead, he was able to pace up and down the central isle. He sang to us all, and to each of us individually, captivating.
Kylan Amos remains on Bass and still looks like John Jowitt, his predecessor, albeit, with hair. Behind the drum-kit, and obscured from my camera all night, remains Mick Pointer, founding member of Marillion. Whatever happened to them? 
There had to be a photo with Damian, and indeed, so familiar were we becoming, he came over at breakfast this morning to bid us farewell. 
Earlier in the year, Curryspondent John, suggested I should introduce myself to the young waitress at 
Today is the Monday between two Bank Holidays, it was quite a surprise to see 
The 
Extra Desi, on-the-bone – was clarified, plus tap water. Spicy – was agreed. Still a risk, last year, Chef truly tested the Blogger.
Copious Ginger Strips topped the distinctive Masala. The Coriander may well have been cooked as it was stirred in. A heater was also provided, dining a la carte merited this. This meant I did not arrange all of the Meat on the Masala at the beginning. 
Two whole, probably – dried – Chillies had been added. These were carefully set aside, the Hector was not falling for this. Yoghurt Flecks were visible in the Herb-strewn Masala, the study period was over, time to eat.
The Spice Level was a bit testing, but nothing like the aforementioned. The Seasoning may have been a tad below the Hector idyll, but not so much to impinge on the overall enjoyment. 
The Bill
This year, instead of the annual pukka dinner for the Glasgow members of her alma mater, Marg and her committee came up with the idea of a trip to the Burrell Collection, with lunch thereafter. Hector was willing to forego the customary Aberdeen Angus, soup and sandwiches were promised. Hector has been known to devour a sandwich or ten.
For years I have been asking why UK restaurants charge so much for Fish Curry, whilst in Europe, Meat Curry costs more. For the price of 1kg of Lamb on-the-bone, today I could have purchased 4kg of Tilapia. One 2kg pack of frozen Fish sufficed. Watch out for Fish Curry appearing in the near future. 
No such issues at 
Unbelievably, Samosas have not appeared in these pages before, nor has a Chapli Sandwich. Reheated in the air fryer, the Texture of the pastry was maintained. The Spice Level surprised. Meat, Potato, Peas, two is definitely better than one. 
The air fryer was also used to reheat the Fish Pakora, again, the batter survived. The Chilli Sauce was microwaved, such a treat to have this Hot Sauce with Fish Pakora. 
Last month, Zahir, Mein Host at 
Today, a holiday Monday, the Hector set out to verify. 
The phone-call continued, this gave me time to consider a Bread accompaniment. Why have a Roti (£1.00) when one can have a Nan (£1.25) for a few pennies more? The Glasgow Southside Curry Cafes, the land of affordability and sensibility, as the Hector looks back two Blog entries to 
The splendidly huge Naan, served whole, was approaching – Rogni – in style. With multiple perforations to prevent it rising, well fired, burnt blisters just about forming. 
Two – Birds – sat in the steaming hot Shorva. Coriander Leaves and Stems would add that bit extra. What I had seen in the original plastic container appeared to have swelled in portion size.
Always a Shorva, so the spoon would be put to good use. Prior to this, a dipping fest. Pieces of Naan were duly immersed, the Spice Level of the Shorva took me a bit by surprise. The Seasoning was a la Hector. This was quite a Shorva. 
So taken was I with the Shorva, Naan and Bateera Legs, the torsos almost became an afterthought. The spoon halved the Bird, the carcass soon revealed. Not a lot of eating here, a fraction of what one would have in a Chicken Curry. However, this was not Chicken Curry. Bateera absorbs, the Meat is way more porous than its larger counterpart. Gamey in Flavour, and dipped back in the Shorva, even more flavoursome.
The Lassi turned out to be Sweeter than anticipated, but still close to drinking Yoghurt. As much as I love Mango Lassi, having it with or after Curry surely counters the Flavours of the Spice? Relief for those who may require it, unnecessary otherwise, Plain Lassi may actually complement Spice. 
Today’s visit to 
We watched the remaining staff arrive, it is a long time since Chef Arshad has been seen, Naveed too. We were waiting for The Good Doctor, drinks were sorted, Mango Rubicon for all, the first of two rounds. 
Chana, closer to Masala than Chat, was next to arrive. Warm rather than hot, this was the Starter least enthused over. The lack of Seasoning was its limitation. Even after the five had taken a Soupçon, an appreciable quantity remained after the real stuff had been taken care of. The chaps eventually scooped up the remnants. It quickly became apparent that Dr. Stan, in juggernaut mode, would handle every scrap. 
The well-Seasoned, well-Spiced Chapli was as good as it gets, stunning in fact. OK, it is, in effect, a Chicken Burger, but let’s not go there. Chapli is why the Hector tends to come to 
The Fish Pakora was as delightful as ever. Quality Haddock in a Spicy batter. More-ish. Had we asked for more, more would have arrived. We had to manage all we had.
The plate of Seekh Kebab had a lighter one on top. This was definitely Chicken leaving one to conclude the darker ones could have been Lamb. No prizes for guessing which version arrived on Hector’s plate. Dr. Stan’s go-to Starter, enjoyed by all, though not as Spicy as the Chapli. 
Jim mentioned a friend, not present, who would love this. David reckoned the Oil might be an issue. The separating Oil is all part of the experience. With minimal Masala, this takes – Curry – to a different dimension. We took it as read that the Meat would be giving back way more Flavour than a Mainstream Curry House. 
I noted the presence of Tomato Skins in the Masala Mash, so much for the online recipes which have one spend time trying to remove them. 
Our karahi had a mix Lamb Chops and boneless Lamb. The Sucky Bones were along the table. Lamb Chops, not the Tandoori version, cooked for Curry, a treat. Soft, succulent Meat, yet chewing required. The pleasure I had missed having had Vegetable Curry, various, for four consecutive days on 
Five substantial Chapattis had been served. I took but a scrap being here for Curry, not Bread. 
Aubergine and Potato in a Masala Mash, here the mandatory Oil was also separating. I’ll keep the Potato review for a moment, the mushy Eggplant was the focal point of this Dish. I was certain that I was getting Citrus from this, but on consulting my fellow diners, there was no – harrumph. So it goes.
The Potato defied belief. Totally saturated. Whilst the Goshat Karahi had the unique – 
Apart from Dr. Stan who was still ploughing his way, we were replete. In time, what looked as though it could become Takeaway, was divvied out. Once upon a time, the Order would have been three kilos between six, two between five, ample. 
Dr. Stan – Excellent meal with tasty kebab and (fish) pakora starters followed by juicy lamb chops cooked with a sublime blend of spices.
comprising cauliflower and potatoes and an aubergine dish. Chapattis completed the meal. The lamb was full of flavour something other places can’t do. The oil at the bottom was just as special and only my heart stopped me having more. And as Hector has said before the vegetable dishes had the special 
