Blue India (59 High St., Crawley, West Sussex, RH10 1BQ, England) what a wonderful name for a Curry House, especially when it’s St. Andrew’s Day. Hector finds himself in Crawley once more, Lord Clive is about to turn 60, the first of a swathe of such Birthdays.
It was Lady Maggie who outlined the plan for the day, we could not eat twice, Lunchtime Curry was the optimum outcome, Lord Clive knew there was a Venue I had not visited. This was Breakfast.
Two and a Half Fellow Diners were in situ as we entered around 13.30, where was Mein Host? After an age we were greeted and shown to a table beside the bar. Maggie wondered why we were being hidden away, however, the tables towards the window only sat two. We could not be Window Dressing. As we took our seats, Clive confirmed that his Discount Card would procure a Two-for-One Main Course. I was told that Blue India had moved to this location not long ago and was smaller than the previous unit. Downsizing.
The Menu had two Standout Dishes –Desi Karahi (£7.95) – and – Railway Lamb (£11.95). Why the £4.00 difference? Maggie declared first her intention to try the Railway Lamb with Mushroom Rice (£2.95), Clive would opt for Chicken Desi Karahi with an Aloo Paratha (£2.50). Hector followed Maggie’s lead but did not ask for less Spice.
With tablecloths this Venue was quite Pukka. The Chef of The Year award was proudly displayed. Who wins Awards?
Mein Host disappeared once more. There is a question one ponders when visiting a Curry House mid-day, is there a Chef on the premises, or is The Waiter doing everything? One Venue actually did admit this to Hector, silly.
The Railway Lamb was described thus – Cut Of Lamb Cooked In Garlic, onion, Ginger, Tomatoes & Fresh Herbs In Rich Chif’s Special Magic Masala Sauce, Laid On A Bed Of Spinach, A Truly Authentic Dish Of India. There was nothing offensive here, the Bed of Spinach sounded a compromise, hopefully the joy of The Herb without a Spinach Overdose. What came ticked many boxes. There was a Thick-looking Masala, Onion based and not Excessive. The Lamb pieces were Flat and Large, plenty Meat. The Cucumber and Tomato Garnish showed some thought. By the time the sensible Portion of Mushroom Rice had been spread across the plate, the Curry looked – Sound.
The Seasoning was the first thing to hit the Hector Palate, brave. The Spice Level was Moderate, Maggie felt this was within her comfort zone. One wonders if we both had the same, my Railway Lamb could have benefited from more Spice. The Tender Lamb was on the Chewy side, but worth the effort. I was enjoying this Curry, the Flavours were Old Fashioned, a throwback to a time gone by. The Spinach was in Perfect Balance, quite an achievement. If the Railway Lamb had been cooked with Methi, well…
The Lamb itself was Well-Seasoned and gave off Flavour, a far cry from many recent Exploratory Curry Dishes where the Meat and Masala were Strangers. Clive and Maggie have dined aboard Indian Trains, hopefully Hector will manage this in 2016.
The Desi Karahi was Onion-Rich, at least the Offending Vegetable was Minimal, Token Capsicum. Clive rarely criticises a Curry, this was another with which he was perfectly happy. It was the Aloo Paratha that permitted the quote of the day:
Well stuffed, a pile of King Edwards in there.
The Customary Question was never asked. We could have paid Compliments. We finished our meal and asked for The Bill.
The Bill
£36.20. A good price, with the discount.
The Aftermath
The Calling Card was taken to the counter. Little more to say on this.
Later this evening
It is Monday Night, Quiz Night at the Snooty Fox, Three Bridges.
Hector has taken part in Crawley Pub Quizzes at three venues, this one included, and remains undefeated. Once more I joined Lord Clive, Lady Maggie, Rosie, Phil and Colin who spontaneously make up a new team name each week. Hector’s record maintains. The name of the team this evening?
Andy Murray’s British Again!
The Replacement Samsung kept The Hector amused during the wait. Both Murray Brothers are still British as they attempt to win the Davis Cup. The décor was unlike any other Curry House Hector has witnessed. The mostly plain walls had some artwork, photographs of Mediterranean Scenes. A throwback to the days of being a Greek Restaurant? However, the scenes appeared to be of the Amalfi Coast, Italia not Hellas. So it goes. Thirty Two seats were counted at the various tables around the room. Due to corners there were a couple of tables for three.
The Soupy Masala was spooned over the Rice, the Meat did look lonely. Without the Vegetables this would have been dire, just Meat and Sauce, not what Hector looks for in Curry. Time to eat.
This was a Flavour I could not recognise. Haleem is far from being my Favourite Indian Dish, this was not Haleem though the Flavour was somewhere in that direction. There was a Modest Kick and little Seasoning. The Spice content must have been Minimal and Single, there was no complexity to the Kick at all. Still, the Pungent Flavour persisted, I was not sure if I actually liked this.
Hector ate on. The Meat had to be eked out such that it did not disappear in an instant. The Vegetables did their job, still the Flavour confused the Hector Palate. I reached the sad conclusion, I did not like this, it was unpleasant. Nowhere near as bad as the horribleness of the 
On display was the hoped for Keema Aloo Mutter, I had promised Mother – Mince Potatoes and Peas. Two portions were ordered. A Chicken Spinach tray, plus Aloo Gobi sat in front of a Daal and possibly a Daal Makhani.
The dutiful son removed half of the Egg-Peas Rice and handed the remainder across the table. Mother used this as her base, the plate was warmer. Decanting the Mince et al confirmed a huge portion of Curry. The Chapattis suddenly felt superfluous, we did them justice, and no more.
There was anticipated Desi Flavour from the Mince with a moderate – kick. The Rice was not simply ballast. Some Onion had been added too, this made the Rice a suitably Interesting Vegetable accompaniment, there was a decent Flavour emanating from the Rice Dish also. A Great combination.
Mein Host appeared again to ask if we minded him lowering the blinds. Some of the staff were off to Friday Prayers. Customers still arrived even with the door shutter almost at street level. This did reduce the draft.
Dr. Stan and Hector are The Hosts this afternoon at 
Bill took his seat, the Scottish Haddock was presented soon thereafter – Four Pieces! Panic! We have a Kilo and a Half of Goshat Karahi to follow… As ever, The Friends of Hector were having The Full Bhuna. The Baked Haddock is much lighter than the 
The Black Olives and Pickled Green Chillies are also excellent complements. Bill remarked on the Flavour from the Skin, sadly most of this was stuck hard to the foil. One could easily depart on completion of The Starters, but, we were here – To Dine, at
As with last Friday, the Kilo and a Half of Goshat Karahi on-the-bone was brought in separate Karahi. One was placed in front of Hector, the other between Bill and Dr. Stan. What lay before me looked manageable, perhaps the quantities were imbalanced, explaining how Stewart managed his Karahi so easily 
The Goshat Karahi was up to the usual 
Mark has returned to Glasgow, once more intent on experiencing the Best Curry available. He enjoyed his – 
Rashid had prepared these to Perfection, well cooked, Succulent, Spicy, Umami!
The Surplus Oil was collecting at the base of the Karahi, here lies – Fun.
Excellent.
Martin, who has featured once before in these pages when he joined The Company at Glasgow’s – 
The Goshat Karahi served at 
Very Tasty, Very Filling. Hector had a face-full of Lamb when Shkoor entered the premises. Munching away, the list of Cities that have been visited in the past few weeks was recited. Hector is home, and a few more 
Hector spotted Omar with a bundle of what looked like New Menus. One was liberated. Behold the – Namkeen Goshat Karahi – which sounds similar to the – White Karahi – which 
I hear you sell Good Curry? – was Hector’s greeting to Mein Host. Two trays of Curry were on display, one Chicken (and not bad looking at all) and a Lamb on-the-bone. On any other day the Lamb Curry would have sufficed. Hector was trying to secure the Fish Curry.
I was expecting Fish Curry. Mein Host assured me I would enjoy this. £6.90. Rather than waste the Food, I took the offering back to the table. At 
, the replacement Samsung had recently – beeped – incoming news of a documentary film – Jaco – to be released later this month on the life and sad demise of Jaco Pastorius. Hector had the privilege of seeing the Honourable Pastorius – Live on Stage – five times, once in 1978 in this very City. I had to ask Jolly if he knew Jaco. He told the table the story of his manslaughter, almost using the same words as I had just used telling The Company earlier. Jolly had never played with Jaco but has payed with Alphonse Mouzon also of Weather Report. For those not familiar with the man’s output, Jaco Pastorius re-invented Bass playing. Before Jaco, bass didn’t know what it was yet. (Bootsy Collins)
First to arrive was the communal plate of Basmati. More than a third would remain untouched. The Klassik Deutsche Riceberg.
Today the Lamb appeared to have been cut smaller than usual. Perhaps I have just been given Chunky Lamb in the last week. Succulent Meat giving back the Spice it has already absorbed, this is Curry! As is the Chettinad style, Smoky too. I don’t think it has ever been served better than today.
Louise was outwith her comfort zone, however, Steve had probably persuaded her that the Chettinad served here is unique, it had to be tried.
Julia described her Mango Chicken as – Exactly what the name suggests. Very sweet.
Hector’s Book of Words is as Extensive as it is, the challenge remains to describe Perfection, especially when one has done so a few times in the last couple of months. Suffice to say it is the Fish version of this Curry that I always have First. Full of Herbs, Spice and Fish in Batter this – Chettinad – is unlike anything served anywhere else. The Dark Red Chilies associated with South Indian Curry are present, the Smoky Flavour may emanate from these. Served with the Inclusive Basmati, one still wonders why I have it with the Rice, any other Curry served this Dry would demand a Bread. Somehow, it works.
There is a feeling of sadness when one realises that the Endgame is approaching. Later in the day I would simply ask for another Portion. It is not yet Noon, far too early for Hector’s System to be Fully Functional.
A Bowl of Raita had been placed beside me. What was this for? I deduced it could be part of the Biryani as No Masala was served as Accompaniment. I have been in the company of few who have ordered Biryani over the years, Marg did in 
Of his Biryani, Anthony had the following words to relate:
Rumours of a second 
Once we had the Menu in hand relations did improve dramatically. By the time we departed we felt totally at home. We were told that the place is full at 19.00 and this is why all the tables were reserved. A large table set for ten was later split, they had a cancellation, only four of ten would arrive. An hour’s notice? How annoying.
Hector was taking no chances and so completed the Food Order with the usual – Ohne Paprika, Minimal Sos, und Scharf. The Waitress was happy with this and confirmed the Chefs would be informed for both elements of the order. Relations were certainly building. This was a Charming Lady.
Most days, Hector has Sparkling Water with his Curry. Dr. Stan spotted an IPA on the Bier List. This had to be sampled. The German Breweries are slowly going down the Craft Beer route, who knows where they will end up? Deutsches Bier ist Deutche.
Hector was straight into the Vegetables. There was definite Kick from these, the Seasoning was much Braver than most establishments would consider. Peas, Cauliflower, Green Beans, Onion, and Carrots were in the Mini Mix. The 
The Bhuna was Wet, in the UK this term usually is accompanied by some description of a Thicker Masala, a Drier Curry. The Masala was Rich in Flavour but there was no denying that it needed much more Onions at the pulping stage. Once the Lamb Pieces were halved and the eating began, there was the realisation that we had a substantial meal set before us. The Masala had a Definite Kick, the Heat was rising. Neither of us would question – Scharf? – again. This was a Spicy Curry.
The Lamb was Excellent and with the Masala formed one half of this Splendid Curry.
Pleasant enough.
The Calling Card was received with some enthusiasm. I described how we had been here in September and that I have been visiting the
Later at