Dosa Club 2 (The Broadway, Crawley RH10, West Sussex, England), which opened last weekend, is the third South Indian Curry House to commence business in Crawley this year. Lord Clive and Lady Maggie were hoping to bring me here on my last visit Dan Sath, prematurely as it happened. We ended up at Dosa Plazza around the corner. Clive and Maggie were then unaware of Dosa Plazza’s existence, Hector had spotted it from the airport bus. Dosa Plazza impressed.
Dosa Club 2 is the sister shop to Dosa Club in nearby Langley Green, reviewed in Curry-Heute some six years ago. When a second restaurant opens so close to the original, one has to wonder where the Masalas are actually prepared. One Chef two shops?
Crawley, a Curry Metropolis, but still in need of a Punjabi Cafe.
Around half of the tables were occupied at 20.30 when we assembled. We would be last to leave an hour or so later.
At Dosa Club, three of us had enjoyed the soupy Mutton Chettinad, this was the obvious Dish to go for this evening. Aha! Methi mutton (£9.50), in Curry-Heute, it appears that Methi trumps Chettinad. Clive stayed safe – Mutton chettinadu (£9.50) whilst Maggie stayed even safer – Butter chicken (£9.50).
If Keema naan (£4.00) is available, Clive is having it. Well, apart from yesterday in Whitechapel where eight quid was expected, but that was a special case. Maggie was ensuring that she would have her fill of Coconut – Peshawari naan (£3.95).
Malabar Parotta is Hector’s favourite Bread accompaniment, here it was – Malabar paratha (£2.50). Usually served smaller than a standard Paratha, I asked the waiter how big it would be. Spreading my hands, he went for the larger distance, one would possibly do. Tap Water, not to be taken for granted, completed the Order.
Minimalist décor in a brightly lit, long, rectangular, New Town shop unit. How times have changed. The musak was varied, – music for a lift – was how Maggie would later describe it. Given the nature of the Curry ordered, the Bread may have taken most time to produce.
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Served in quarters, the Peshawari naan looked too peely wally for Hector. Hardly risen, where was the rich coating associated with this Naan? The texture of the Keema naan was similar, at least the protruding Mince was brown. Had I ordered either of these, I would not have been pleased. If one is charging four quid for Bread, let’s have proper Tandoori Naan.
On seeing the Malabar paratha, I immediately ordered another. This Parotta was the standard size for Bread of this genre. The elusive White Paratha, soft, stringy, multi-layered, buttery, this was a beautiful Bread, perfect. When available a must, and Crawley now boasts two sources!
Another major plus: the food was served – Hot! Piping hot food is always appreciated.
Methi mutton
Hector’s favourite Herb was mixed through a worryingly Creamy Masala. If this is the definitive South Indian interpretation of Methi Gosht, I know never to order it again. As has been written too often, this is what one expects to be served in a standard European Curry House. How has this arrived in Blighty?
The Seasoning was noted as being – OK. That’s almost a positive in Curry-Heute. There was a – wee kick – so not lacking in Chilli Spice. One Black Cardamom was removed then another after it was bitten into. Whole Spice, another positive.
The Tender Mutton puzzled. Apart from one piece, it was far too regular in size and shape. Bags of frozen, machine-cut, Mutton cubes flashed through the mind. It is moments like this which makes one recognise the amazing quality of Lamb served at say Kabana (Manchester). Today, dubious Meat.
The Soupy Masala lacked the intensity of Flavour one hopes for in a South Indian Curry. Rice would have been the better accompaniment, however, the Parotta was not to be missed. As I ate on, liberally dipping the Parotta into the Masala, I realised that the Bread had way more Seasoning. The Bread was enhancing the Flavour of the Masala. The Bread became the vehicle by which this Curry was enjoyed. Rice and Parotta suggested then?
Butter chicken
The creamy swirl on top of the Soupy Masala says it all. This was not a Curry for the Hector. A Soupçon crossed the table – ugh, way too sweet. This was a Curry for those who like this sort of Curry. That includes Maggie. A Spice Level, but not as Hector knows it.
Maggie drew my attention to the Chicken. She too was noticing how perfectly presented the Meat was. It is of course possible that the Chef at Dosa Club 2 is a master of Geometry. That aside, Maggie enjoyed her Curry without challenge:
It was definitely a Butter Chicken sauce, but with the meat they had to work with … cubed up chicken breast.
Overall, with the Naan:
Great, sufficient, everything not too sweet.
Mutton chettinadu
With Curry Leaves, and mean looking dry Red Chillies on top, a good start. The Hector may come to accept that unless the Curry is defined as Sukka/Chukka, then a Chettinad is going to be – Soupy. But it doesn’t have to be!
Hector demanded a Masala Soupçon. The – smokey blast – was powerful. Now we’re talking South Indian Curry! This is what the Hector seeks, Curry with full on Flavour. Clive:
The Chettinad was really tasty, not a lot of meat, what meat there was, was tender. Sauce was mopped up with Naan.
The Mince content of the Naan rated a further comment:
Wasn’t tremendously well filled.
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Scraps of Bread is all that remained at the end.
The Bill
£41.45 Definitely less than London prices.
The Aftermath
The Calling Card was presented. It took two attempts for the mature chap behind the counter to confirm that this was an offshoot of Langley Green.
As we have all been to India, Clive was determined to find out from where he originated. (We can ask that?) Chennai – was the response. Clive may have been.
The service was lovely, music for a lift – remarked Maggie as we took our leave.
2023 Menu
Yesterday, someone in The Company mentioned – Whitechapel – as being a transit point for the other ongoing activity in this three day London trip. That was enough to have Hector dismiss any further exploration of 
Arriving at 13.15, we were the first sit-in customers of the day. We took a different table from 
Not surprisingly, prices have increased at Dilpasand since last March. The kilo of 
Tarka and a threat of Coriander topped the Masala which clearly had the required Yoghurt to be a Desi Korma. Not a Creamy Curry, this should be more subtle. 
The lack of Seasoning was immediately noted. The Spice Level would never get above – medium. There was an off-putting, but fortunately, only a slight Sweetness. It took me too long to identify that the Tarka-Onions were the source. By then I had stirred them in. 
With Tarka, Coriander and Ginger Strips on top, this was certainly a unique Aloo Keema. The Potatoes were left in relatively large chunks such that the Mince was less visible. There was no more moisture present than was needed. This appeared to be a fine creation. 
Tatties with a kick – was an early comment from Clive. When Potatoes absorb the Flavours from the Spices, then we have something special. 
The waiter came over to check on our progress. I showed him the photo taken last year, Mr. Khan was in the kitchen. Whether or not the complimentary Kheer was a consequence of reintroducing myself remains unknown. 
London portions, OK, the Meat count was into double figures, but a single portion always leaves one wanting more. A portion and a half does the job. 
This was proper Bhuna, featuring a suitably Thick and Minimal Masala. Why do so many places get this wrong? We all noted that the temperature was better than usual Hot food – has been an unknown in my visits here. Usually, 
Tomatoes had been cooked in the Masala, their Flavour, prominent. The Spice Level on my side of the table was reasonably aggressive, I knew Chef could be trusted not to go mad. The Seasoning was below the Hector idyll, but this was not subduing the intensity of Flavour in any way. A whole, Green Cardamom was revealed, the blast of Cloves took me a bit by surprise. This Curry was working on many levels. And Curry it was. The Tender Meat was saturated in Spice, giving of all the Flavours from the Masala plus its own. This is how Curry should be. 
Every morsel was consumed, the last grain of Rice. Same again – was tempting. 
And so, farewell to an institution serving – Curry. 
In the coming weeks, 
Handi – is a serving pot. Today, Moiz posed with the copper version in which my 
Arriving at 13.40, Moiz was upstairs preparing for a function this evening. His assistant took the Order. The Vegetable Curry on display (centre) looked inviting. Hector was not about to be distracted, no Karahi Gosht for five weeks. Since then, the aforementioned Desi Korma both here and at 
The young lady brought me a bottle of chilled tap water after she had finished sweeping the floor. Another young lady entered enquiring as to vacancies, followed by two chaps who sought, who knows what? They bought nothing. 
The lady brought the food. No Garlic on the Naan, as requested. What happened to the Chillies? I would soon realise that a Coriander Naan (£2.00) is really all I needed. Served whole, the size was sensible. Soft and light, I would manage more than usual. Whilst I still prefer the Tandoori, tear-shaped, risen and puffy interpretation of Naan, this proved to be most satisfactory. 
So who needed Chillies in the Naan? The mass of sliced Bullet Chillies would provide the boost to the underlying spice Level of the Tomato-based Masala. 
After his arrival in 
Arriving on schedule, Maharaja was busy. A crowd of international student types were finishing their meals, then getting up en masse to pay at the counter. They did so individually, and today’s host, Mani, engaged with each one as they did. This took a full ten minutes. 
Once the room was empty, Mani came over to greet. Thankfully, he was aware of our arrangement. Methi Gosht (Zl44) would be forthcoming, two spicy, one medium.
Chef got to work whilst Mani cleared the debris from three tables. The aroma of Garlic then Spice wafted from the kitchen. On completion of his task, Mani came over to chat. 
On Sunday, as I waited for the 
With excessive moisture gathering around the edge of the karahi, and the spoonful of Cream swirled in the centre, this was not the hoped for 
The Spice Level was a notch above – medium – what happened to the Green Chillies? The Seasoning, which was the foil for Sunday’s 
Ten pieces of Meat were embedded in the Mash, I found a few fatty pieces, one or two required a bit more chewing. By now I should appreciate that these karahi may look small, they are deceptive. We had substantial Curry portions. 
The Calling Card was still at the counter, Mani therefore knew of Curry-Heute. I wrote earlier in the year that Maharaja has potential. Today this was not realised. What happened to 
Three months ago, on 
For Marg, a simple choice: Mutter Aloo Gobi + Rice (Zl28). Two half litre bottles of Sparkling Water (Zl7) completed the Order. 
We took the table nearest the counter. Two other couples were present, as they departed so others arrived. Takeaway customers too, a steady business. I had time to contemplate my Order: what had I done? A Creamy Spinach Curry in Europe? Usually the aftertaste is similar to stuffed vine leaves as served in 
Two sensibly sized portions of Rice were brought to the table. I would eat every grain, Marg, who prefers Bread, deliberately would not have it all. 
The Thick Mash of Herbs put this Palak Gosht into the lesser category as defined in Curry-Heute. There was no obvious sign of a Masala. The Meat count may just have reached double figures, it was difficult to see. Having arranged the Curry on the Rice, I licked the spoon – ah, Seasoning!
The Spice grew slowly, the Spinach did not come across as Bitter as it can do. Other Flavours emerged from the Mash, the listed Spices suggested that there may well have been a base Masala. The Meat was suitably Tender but felt remote from the rest of the Curry. 
This Vegetable Curry was served majestically. What a beautifully Thick and Minimal Masala. I wonder if this is how it is usually served at Maharaja? Marg offered me some Cauliflower, I asked for Potato, that would tell me more. 
I could actually taste the Peas from the Potato such was the level of infusion. I think a side of this must be ordered in future visits. Marg enjoyed her Vegetable Curry:
A tray of what we took to be Bubble Tea was distributed among the diners. Gelatinous and Sweet, not my thing, like drinking frog spawn. Marg was surprised I finished it. 
As Mein Host was not present last time, a Calling Card and introduction felt appropriate. He was honoured to have us, so we were informed.
GapShap Indian Restaurant (Güntzelstraße 19, 10717 Berlin Deutschland) was suggested by Bruna who was somewhat miffed that Marg and I went to her local – 
GapShap – gossip, tittle-tattle, but in the spirit of 
Drinks had to be sorted, a 0.75l bottle of Sparkling Water (€6.40) kicked things off. The Curry section of the menu was a realistic length, not pages of endless tweaks of the same Masala one finds across the city. Lamb Chettinad (€18.90) was the initial attraction but was instantly dismissed when Lamb Sukka (€19.90) was spotted. Marg took the Chettinad option, a Curry she knows well. 
From the moment it was set on the table, I knew we had authentic Curry. This was seriously – Dry. With a huge pile of Meat in a Minimal Masala, sat atop the Paratha, there was an issue.
I had been given a dinner plate, decanting was the solution. A significant proportion of the Minimal Masala had by then, soaked into the Paratha. This left a soggy Paratha and a naked Curry. I took some of Marg’s excess Rice, not what Chef had intended. I stopped counting the Meat beyond double figures, each piece was large. There was also an abundance of Big Onions, usually Marg falls into that trap. This was a lot of eating. 
The Paratha may well have been – flaky – as declared, Marg may well verify. I like to – get down and dirty – so tucked in, left hand trying its best to pick up Meat with the limp Paratha, otherwise, spoon in right hand for Curry & Rice.
Topped with Ginger Strips and slices of Coconut, the Masala was significantly different from the – Mainstream. There was no Shorva here, this was a decent, Thick Masala. Again, the Meat count reached – plenty. 
Marg’s verdict:
Between April and November last year, Hector visited 
Today, all forgiven and back on familiar ground, we wondered around Prenzlauer Berg before deciding it was Curry-Zeit @13.15. A familiar face greeted us, a table inside was requested. The other diners had chosen to sit outside, today it was warm enough to do so. This was the first time I had seen the interior of the restaurant so empty. Booking is recommended if coming of an evening.
We were brought a lunchtime menu plus the main menu. Prices have not increased since last November. For Hector it had to be Telangana Lamb available at either €14.00 or €19.00 depending on the menu, Basmati Rice included. For a change, Marg was having Lamb Thali (€15.50). To complete the Order: a 0.75l bottle of Sparkling Water (€6.00) and Malabar Parotta (€3.00). This king of Breads is served as a pair, try getting one for this price in the UK. 
Previous encounters have featured dry Red Chillies floating in the Shorva, not today. I counted nine pieces of Meat as I decanted, most of these would be halved, so quite a plateful. One piece of Potato was present also, usually more.
Calm. The Spice was pitched at a worthy level, not demanding, but significantly better than what is served across Mainstream 
Half a Poppadom sat atop a mass of Basmati, with the spoonful of Chutney adjacent. One was not going to leave 
Marg cleared her tray and had much to say thereafter:
The Bill
Marg wanted to sit further in, I insisted we have a peripheral table from where all could be observed. Marg concurred that the décor, ambience here, was a cut above many a Curry Cafe. A few people were finishing their meals, in time, a young couple with an unruly wean did take the far corner table. Tantrum after tantrum, a mouthful of Vindaloo would have sorted her. 
They like to bring everything out on trays – I had advised Marg. A Salad amused Marg for the final minutes before the mass of food was presented. 
The round Naan was served whole. Perforated and with Seeds, it was suitably light and fluffy. 
What a magnificent sight. Could you get more Curry in the karahi? I stopped counting as I passed double figures whilst decanting the Meat to the plate of Rice. There were Boneless pieces of Lamb then dem large bones, from who knows where? Sucky Bones also featured. This would be a lot of eating. The Thick Masala oozed quality. Once again, the Herb content was obvious, the cooked in Green Chillies, less so. 
The intensity of Flavour was hard to believe. The Seasoning matched the Hector idyll, the Spice Level would build. Every moment of this Desi Korma was going to be special, yet I would say it was markedly different from that enjoyed here previously. The first time I had the Lamm Korma at 
Such was the size of some pieces of Meat, I had to use a knife to separate them from the Bones. Most fell apart. Tender Lamb, full of Flavour, – Muttony – was noted. By the time I added the reserved Masala, it was time to draw a line on the plate. Even more Rice would be abandoned. 
The karahi was laden with Fish in a Thick Masala. I doubt if I have ever seen so much Fish in a Curry. Again, check the price. Always on the lookout for a decent Fish Curry, the Hector was keen to establish the quality.
Marg wasn’t finished. There was an Ice Cream menu. The menu photos of Ice Cream brimming over the pot did not match the tiny pot of solid Mango Kulfi which was presented. 
Next door lies a Punjabi Grocer/Butcher. The opperchancity to purchase packets of Korma Spices was taken. How does Desi Korma differ from Karahi?
Moiz has now been in charge at Karahi Palace (
Sparkling Water? Finally, at last, Hector’s preferred tipple is being stocked. Shkoor (
The metal pot was a first. Bullet Chillies had been cut lengthways, no shortage of Chillies then. The thin, blended Masala contained the telltale white flecks, Yoghurt, not Cream. And no Coconut, Desi Korma bears little resemblance to that served in the Mainstream Curry Houses. I counted eight pieces of Meat featuring one Sucky Bone and two pieces of sinew. Had I stuck to my guns and ordered Rice, the Masala would have disappeared. Today, the Naan proved to be the ideal accompaniment. More Masala required?
At the end, with a mouth on fire, the Sparkling Water was thoroughly appreciated. Bubbles too. Green Tea was then offered, and graciously accepted. Tea does highlight the Spice before tempering the palate.