The Easter Vacation gets under-way proper. Hector and Marg have stopped off at Crawley to visit Lord Clive and Lady Maggie en-route to München. Curry-Heute is a matter of course, the venue – The Downsman (Wakehurst Drive, Crawley RH10 6DH) is a well established Ritual. There was a sneaky intake of Spicy Food early afternoon as we wandered through Crawley Town Centre. A Meat Samosa from the Oriental Emporium (Southern Ltd, 87 High St., Crawley, West Sussex, RH10 1BA) was fondly remembered from last summer. It may have been gone in an instant, but if one is going to snack, what better way?
On entering The Downsman, Mein Host was behind the Bar. Hands were shaken, he came out to welcome the rest of the party and insisted that two tables were combined to give us more eating space. The Waiters were upon us with Menus, the choice is extensive.
A Reliable Curry Website informed Hector that his Dish of Choice was the Lamb Handi with Methi as agreed with Mein Host last year. Lamb Chops to Start, Lamb Chops to continue, Lamb Chops… We agreed on Two Portions to share. Maggie supplemented this with Crispy Bhindi, sadly this had to be transformed into Crispy Aloo when I went up to the Bar to order.
Marg selected one of her Sweet Dishes – Lamb Parsi Dansak. A different Call. Maggie and Clive went down the Lamb Mince route with Keema Mutter and Lamb Rara respectively. Spicy for The Chaps, as it comes for The Chapattis. The Accompaniments were Paratha for The Chaps, Plain for Hector, Aloo for Clive. Marg stuck to her single Minimal Bread with a Tandoori Roti, Maggie ordered Rice, Mushroom Rice.
The Bill
Not yet. Normally one orders at The Bar and pays for everything before the Food is delivered. Not tonight, Mein Host made it clear we would pay at the end. The Rounds of Drinks would all be paid for separately.
Lamb Chops
Sizzling on the Iron Pallet, the Chops can be heard from the moment they leave the kitchen. Sat on a Bed of Onions, the Lamb Chops here as as good as Lamb Chops can possibly be. Dry, and Very Well Spiced – A bit too spicy – said Marg. My lips are burning.
No way – was the Hector reply.
Will you let Clive have the last one?
I’m counting the bones, it’s yours. I’m a Great Big Magnanimous Old Hector.
Maggie’s Crispy Aloo did not prevent her having a Chop. Dry Fritters covered in Methi was Hector’s observation. For Quality Control 
purposes I had to sample a couple. These and the Chops would make an Excellent Main course.
Time Out
Approaching 20.30, there was a need for a break. I asked that The Mains not be brought before 21.00. Mein Host said he would verify we were ready before bringing the remainder of the order. The choice of Ales at The Downsman is not great. Chemical Cider was the Sunday Night – I’m on holiday Tipple. The final day of the Masters from Georgia was on the surrounding screens. Surely The Wean would bottle it?
The Lamb Handi in its distinctive Pot was the first Dish to arrive. By now the Staff were aware of the Photographic Ritual and wanted reminders of the URL of Curry-Heute. Just Google – UK Curry Blog. Calling Cards were handed over at this time.
The Lamb Parsi Dansak was the most Soup-like of all the Dishes. The Keema Mutter and Lamb Rara were suitably Dry.
I could not see much of what I was about to eat and so tipped the contents onto the plate. This is a rarity for Hector, however I could not see a lot of Meat. Five pieces was all I could prod, once on the flat it was established the Lamb was Substantial.
The Masala was more Plentiful than required. Indeed this was visibly Meth-rich with a slightly Creamy texture. A European Masala in many ways. Small Grains of something White permeated the Masala. Ground Nuts? Was my observation. Garlic – concluded Marg. There was an Earthy Flavour to the Handi but it certainly was lacking in Seasoning and Spice. One may conclude the Handi had been sitting out for some time, it had lost its Piping Hot edge. This is what happens when Dining in Company. The Hot Sizzle of the Lamb Chops would have been welcomed here.
On a brighter note, the Paratha was Perfection. Soft and Flaky, why can everyone not prepare a Paratha like this?
Marg’s Lamb Parsi Dansak lived up to the description of Lentils in a Hot Sweet and Sour sauce. Now for a Marg admission – I was too full to appreciate it having eaten lots of starters. I like the texture, it tasted good. There were large pieces of lamb, I prefer small pieces.
Hector has to be amused by his Lady. Who ate all the Chops? Has Bradford finally shown Marg the best way to serve Lamb is in tiny pieces, not Big Lumps?
Clive described his Lamb Rara as being – at the top end of spiciness. I can’t really fault it, the meat was tender, it ticked all the boxes.
Clive has been systematically working his way through The Downsman Menu. It will be interesting to see what he orders next month.
Maggie had to summon a plate of yoghurt. It’s out of my comfort zone, spicy. Once this arrived she fared better. The Rice did disappoint – stuck together, the pieces of Mushroom were small, I prefer big mushrooms.
The Ladies both required Doggie Bags. Who ate all The Lamb Chops?
The Bill
£57.75. Four Mains, Three Starters. Great Value.
The Aftermath
Alarms set for 03.45.
The Modest Lamb Karahi Portion served two days ago was today greatly enhanced. Six Large Pieces of Tender Lamb sat before The Hector, no bones were evident. As each piece had to be broken up, this was now a Substantial Quantity of Lamb. Stewart had a Similar Mass, though a couple of bones were spotted. The Masala was the Thick Mash that one associates with the North-West Frontier was this time set in a much Oilier Base. The Oil was so visible, some would have found it off-putting. The Seasoning was toned-down compared to Thursday, so the Intensity of Flavour was less. Dark Matter pervaded the Hector Masala, was there a Slight Burnt Mass or was this Fruit? Whatever, it gave an Edge. Stewart was now noticing differences between the Two Karahi.
Habib offered us the Traditional Afghan Tea. This too differed from Thursday, a Strainer had been used. Whilst the same Earthy Taste was there, I missed the Cardamoms floating in the Mass of Leaves.
Update November 2016:
The Colour of the Desi Kourma has varied through time, depending on the Duty Chef. Today’s was heading towards Brown. The Karahi was too hot to handle, so was the Bowl of Rice. 
The Rice with Peas and Mushrooms was spooned on to the plate. Special Rice? Ah, the memory of the Vegetable Rice in the Old Days, a Mountain of Rice, Cauliflower, Potatoes, whatever was available, a meal in itself. It is probably this that set me on the path of The Interesting Vegetable.
Entering this afternoon at 15.00, a Young Chap dressed for Restaurant work was standing at the Large Grill area to the right. Kebabs were being cooked under a massive Flue. I advised him that I was told they are open and pointed to the far end of the room where two tables were set. Lamb Karahi was my only utterance thereafter.
Sitting near the corner of the L-shape I could count another six tables. A Chap in Asian Dress sat barefoot on the Dais which was opposite the Bar. He appeared to be the source of the music, a transistor. I became intrigued, there was no movement from him, and no interaction with the various people who passed through. Was this a Customer, who was this Mystery Man? The Kebabs were for him. He ate on the floor of the Dais.
A Large Round Plain Naan accompanied a Plate with Five Large Pieces of Lamb on-the-bone. The Masala was going to be the key to this Karahi. 
The Seasoning was right on the Limits of Tolerance. The Salt let the Flavours shine through. The Lamb was Tender but still required a decent chew. With no dignity at all, the Lamb was gnawed from the Bone. Such a joyful way to eat. Five Pieces, not normally enough, this was filling.
The Naan differed from the Soft-Puffy style, that one hopes for. Just over half was used. That Bread is served with the Lamb Chops suggests that avoiding Bread-overkill is something one may have to watch.
Introductions were made. Mein Host is Habib, it was his parents I met yesterday. Sufi has been opened a month but is making slow progress. They hope to be fully resplendent by the end of the current holidays. I congratulated Habib on the Courage of his Chef who prepared such a well-seasoned Karahi. Habib had not sampled it. The Chef is from a Big City Restaurant. One wonders if he has been previously held back from preparing such a joyous dish?
Shkoor placed the Large Karahi in the middle of the table – Are you bringing out Dr. Stan’s?
With the bone content it is possible for two to share this, just. Sublime.
Mr Anwar Sr. came over for a chat. I put it to him that one could not eat such a Rich Curry everyday. He agreed. He spoke of – diluting – the Meat with an Array of Vegetables, but not Potatoes. Dr. Stan has agreed that next time will will order a Kilo of Daddy’s Karahi.
Today began with an early rise in Reykjavik. A final cup of the always pleasing Icelandic coffee at 04.45 preceded the journey to Keflavik Airport and the surprisingly short flight back to Glasgow. Before meeting up with The Chaps, there had to be Curry. The 
The Modest Salad was accompanied by the Raita which made it an attractive prospect. For the first time in a while, Hector tore into the Salad. A truly awful Bollywood Movie was playing on the TV. Under the TV is the Menu Board, time to study this, self-distraction.
Slices of Large Green Chillies gave the Masala a Serious Kick. The Chapatti enabled the scooping of this Wonderful Mash rich in Ginger, Onion and Tomato. The Seasoning permitted the full Blend of Flavours to emerge. Alternating between Masala and Meat progress was made through the Feast. The Vegetable Oil collected on the base of the Karahi , dipping into this, another Source of Pleasure. The best thing about going away is coming home. This Curry was Sheer Joy.
The downstairs toilet has been given a new coat of paint. With the hand dryer this is now a place one might permit a lady to use. Well done.
The Weans were given an upper room to the rear of the restaurant. This worked out well. There were four other diners which puzzled as Bambus is not normally open on a Sunday. Our 18.30 booking was put back to 19.00 as another group were there before us.
Calm! This was the Starter. Garlic Soup, Spicy, Creamy and Tasty with both Red and Green Capsicum. This was very pleasant. Before The Reader thinks The Hector has totally lost it, I have no problem with Capsicum anywhere but in Curry.
Cauliflower, Onion, Celery, Brocolli, Carrot, Courgette and Capsicum on one plate. A good combination, a variety of Textures. The situation was one of eking out the quantity, taking it slow else it would have been gone in a flash. The Cod had to be fresh, the North Atlantic was one block away, the harbour along the road. A Portion twice this size would have been more satisfying, Still, Refreshingly Enjoyable.
Water with gas? I asked more in hope than expectation.
On departure I left a British Couple placing their order. One suspects this venue is doing well and this may well be on merit, not by chance. Opening at 16.00 was a master-stroke as far as Curry-Heute was concerned.
Rashid at 
This is a School Trip, conceived two years ago, Twenty Six Weans and Three Staff, such are the Expectations of working at a Top Independent School in the West of Scotland. This trip is very much Hector’s – Last Hurrah – before retiring in June. I may not have mentioned this for a few Postings. The original plan was Jordan, to gaze back across the Jordan Valley from the East Bank and perhaps even cross over to Emek Hayarden where the Yarmuk meets the Jordan River below – 
Marg was stiff finishing her coffee upstairs when Steve and Hector entered Hradlestin just before 11.00. We were advised of the opening time but took our seats opposite the Food Displays regardless.
The Samosas could not have been Smaller. The Food was not particularly Warm, just in?
Shalimar (Austurstraeti 4, Reykjavik 00101) as the first Venue located. The sign said it is a Pakistani outlet, there was hope. But. Opening at 16.00 the notice on the door said. The Menu displayed on the window included a Lamb Punjabi Karahi. What chance a Lunchtime Curry then another at 16.00? For Research Purposes, Dear Reader.
This would not open until 17.00, their loss. 17.00 was when Hector had to meet the returning Whale Watchers.
hen Eldhus (Laugaveur 60a, Reykjavik 101) was not far from the main Hradlestin, again closed. This venue admitted to selling Nepalese Cuisine. Hector would only consider this as a last resort.
Poppadoms and Spiced Onions should keep the Hector amused during the wait for The Main Event. Little did Hector know that the wait would be lengthy. The Karahi Bhoona on-the-bone was being prepared from scratch. Lucki assured me, more than once, that the best things in life are worth waiting for.
ob. Hector admires a young man who has taken over these premises and is currently renovating another in Edinburgh. Where? Perhaps Hector will be invited to sample the Fayre there too?
Hector had deliberately not mentioned Methi or Dry when ordering the Karahi, it was felt fair to discover what the Chef thinks is his best work. What was presented looked very interesting. The Masala was visible but not excessive and was topped with Spring Onion and Fresh Coriander. The Texture was complex with more than Onion giving the opulence. Pieces of Boneless Lamb were mixed in with Rib and Shank – The Sucky Bones. The Marrow adds such an extra dimension to the Flavour of Curry, those who eschew this know not what they miss.
The Aftermath
There will most certainly have to be a return visit.