After Saturday night’s truly farcical meal, the Hector was hoping to return to the tried and tested. The South Indian / Sri Lankan Cuisine as served at Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England) was first experienced last summer, then again earlier this year. Nothing could be further from the Punjabi Cuisine the Hector was brought up on in Glasgow. For years, Curry-Heute has eschewed Soupy Curry, this is one of a handful of venues where the Hector will say – bring it on!
Having spent the late afternoon in Brighton, Maggie was not particularly keen to return to Dosa Plazza, the Curry here takes no prisoners. On Visit #1, Maggie had enjoyed the Mutton Biryani, last time she may have been defeated by the Spice Level. It was agreed that if our connection to Crawley could be made at Three Bridges, we were coming, else a Carvery in Northgate was the fallback. No Curry-Heute?
We entered the cafe-cum-restaurant at 21.05, fifty five minutes before closing. Around a third of the tables were occupied, within minutes every table would be so. The solitary waitress would be tested. For some reason, Clive, Maggie and Hector stood out.
Hector was having what Marg had on Visit #1: Sri Lankan Mutton (£8.50). Clive was up for Methi Chicken (£9.00), Maggie – Chicken Korma (£8.50). Given the advantageous prices of the Curry, Hector had no qualms about ordering Veg Fried Rice (£6.00). Clive and Maggie would share one also. Then there was the Plain Parotta (£2.00). At two quid a pop, this Malabar Parotta is the best value found, anywhere.
Maggie was definitely having one, and so was Hector. With no Keema Naan on the menu, Clive was sticking to Saturday’s Egg themed choice of Bread: Egg Parotta (£4.50).
For simplicity, I read out the Order to the waitress. For reasons unknown, this appeared to puzzle. Last time we did order way too much. The Order noted, the waitress returned with what would become our Bill, all was well. A jug of tap water and metal goblets were already on the table.
As the place filled up, so the waitress had to take the further orders in addition to answering the phone which was right behind me. The evidence is plain for all to see, despite a similarly named venue around the corner, Dosa Plazza is doing well.
The three main courses and Parotta various, were brought, then nothing. We each needed Rice, there was a hiatus. After a few minutes I asked. It took quite a bit more time before the two pots of Veg Fried Rice arrived. Fortunately, the Curry had been served hot. In the interim, we had used the Parotta for dipping.
Dipping, here goes the Hector again.
The Parotta was wonderful. White, lightly fired, the layered girth impressed, the swirl was noticeable. The eating was a delight, soft, stretchy, tasty. And great for dipping!
I love this Parotta – declared Maggie.
Maggie suggested we order another, I insisted we wait to verify the quantity of the Rice.
The Egg Fried Parotta looked as if a whole Fried Egg had been cooked in. Definitely worth a try, but if that means foregoing the Malabar Parotta, no way.
The Veg Fried Rice was certainly enough to share. Served in a handi, this was a Euro-sized portion. Carrots, Syboes, Green Beans, Chana, and perhaps worryingly, Cabbage were all mixed through. This well Spiced Rice and Vegetable creation was a hard-boiled Egg short of the Biryani had last year. What is with Eggs? Is Kofta Anda calling Hector once more?
Sri Lankan Mutton
The nine pieces of Meat were arranged on the Rice. Curry Leaves stood out, a Green Cardamom would appear shortly. Whole Spice, always a plus mark. The Soupy Masala was quickly absorbed by the Rice, dare I possibly write that I could have done with some more?
The Spicy blast was instantaneous. The Seasoning was also in the face, and so the big smokiness associated with South Indian Curry was manifested. In recent weeks I have avoided visiting Glasgow’s Banana Leaf, and have ignored South Indian Curry on other menus. I knew coming here was a strong possibility, it would have been a major disappointment not to.
This Curry was immense. The Spice Level kept growing, easily reaching – eleven – on the Spinal Tap scale. Big Spice and an intense Peppery Flavour, it can be done. Even the Meat was playing its part. There was a sense of giving back Spice from the Tender-firm Mutton.
This Curry was a big hitter. The sporadic Cabbage was not an issue, the major Vegetables played their part. A wonderful combination of Meat, Masala, Parotta, Rice and Vegetables, and more food than a Hector could manage.
I hope Clive and Maggie had the correct Curry. The flecks in the one which Maggie ate I would have taken to be Herb, as in Methi.
Methi Chicken
The sprinkling of Coriander differentiated this Curry from the Sri Lankan Mutton. Just as Soupy, I sneaked a dip. The Seasoning impressed here also, but I was off before any Methi had a chance of registering. Clive:
The Methi was just, yeh. A lot of Methi, full of flavour, not overpowering.
And for the Egg Parotta:
Excellent really. Very generous, stuffed with egg.
Chicken Korma
With the Herb flecks, the Hector would have called this as Clive’s Curry. There was a lighter hue, but this was as far from the standard bland Creamy Korma as last year’s Kadai was from its Punjabi equivalent. Again, I had managed a dip, the Seasoning here was even more than the Sri Lankan Mutton. Maggie:
The chicken was really succulent, the sauce was sharp, very Sri Lankan.
The Rice had everything including chickpeas, enjoyable.
Having made Clive aware of the remaining few scraps of Malabar Parotta he used them to mop up some of Maggie’s leftover Masala.
I’m stuffed – remarked Clive.
We all were.
The Bill
£46.50 Curry for three with abundant sundries, great value.
The Aftermath
The shutter was halfway down as we departed, Clive was guided out. In discussing what we had just eaten, there was the feeling that Dosa Plazza certainly have one base Masala, and everything is just a variant. Whilst this is true across the Mainstream, the Curry here is certainly at a level, or more, above.
Open daily at noon, perhaps on the next Crawley visit, Clive and Hector can sneak in an early lunch?
2024 Menu extracts
After a splendid day in Worthing and Brighton, Clive and Hector returned to the new ‘ouse in Northgate. Knowing that we would both be fading away, Maggie had promised us – something with Chicken. Her slow-cooked Cassoulet is legendary, however, this evening she experimented with a Balti recipe produced by a well known slimming company. Why a Balti? Because the recipe said it was. Why the slimming peeps would produce such a thing, who knows? Everyone knows that Bier and Curry contain no calories. 
Chicken, in a slow cooker? That it didn’t shred, impressed. I have read that supermarkets are increasingly sourcing Halal Meat as standard. Halal Chicken retains its integrity for much longer. Maggie admitted to not having all of the ingredients: no fresh Coriander or Onion Seeds. Twice as much Spice as the recipe suggested had been used. Roasted independently, the Big Onion Blobs had been added at the last minute. Onions can make the entire Dish taste metallic if slow cooked. So why use a slow cooker? As the 
Hector demonstrated to many a pupil in the fabled – 
Served with Basmati, the Masala was viscous and not excessive. One dare not ask what was in this and what wasn’t, don’t upset the Host. Maggie did mention chopping Ginger and Garlic then blending. 
In the early days of 
One of the first elements of our Order to arrive was Plain Pilau Rice (£3.50) which nobody had ordered. We decided to hold onto it pro tem, who knew what other errors awaited? It went back eventually.
Whilst there has long been a 
Then there was the – Foo Yung! Make an omelette, mix it through the Pilau, serve. Clive is going to be fun to sit beside in a few hours. 
The Masala may well have been identical to that in the Egg Curry. Here the massive pieces of Potato protruded from the Masala at the top of the handi. Then there was the killer garnish, a whole Dry Red Chilli. The pungent aroma from this creation was a winner. 
Yellow soup, the thinnest of Masalas. This is for those who like that sort of thing. 
The Masala here may well have been a variant on the above Dishes. However, this Curry does look stunning. The Hungry Hector sitting on Jean’s right was almost tempted to accept the offer of a Soupçon. Jean, making her debut in Curry-Heute:
Both served on a flat metal container, I ask why I saw what looked like a much larger portion being served in a karahi to the adjacent diners. 
So there we are, six reasonably contented diners.
The two British Indian Restaurant means of presenting this hallowed Curry have been described oft in these pages. Hector by far prefers – Masala with Methi – over the mass of – Green Herb Mash – a la Palak/Saag. Then there’s the third approach, as is common across Mainland Europe – add Cream! This was the latter. 
There was a lot of Meat here, double figures easily reached. The Meat was giving nothing back in terms of Flavour above its own. How could it, a near instant Curry. The Texture was no better than Tender-ish. 
Did the staff ever approach to ask the customary question? No! Apart from reminding us that drinks were only available at the bar, they did not engage. The Takeaway business seemed to be more important.
Hector is Dan Sath for a few days, resident at Chez Lord Clive and Lady Maggie of 
Crossing the threshold at 18.45 this evening became quite an emotional moment for Clive. This building was long used as the King & Barnes shop, the actual brewery being located behind. Closed some thirty years, Clive still misses the traditional English ale formerly produced here. 
We were shown to a corner table in the far corner of the room adjacent to the bar. Being in the shade did not suit Clive who asked for a window seat. The extra light would enhance his chances of finding the food on his plate.
Also under – House Specials was Lahori Karahi (£11.95). The words – truly – and – authentic – had been used in the description, this would be challenged. 
Meanwhile, under the banner – Presidential Chef’s Specials – was Lal Maas (£12.95), 
The description for the Lamb Chettinad (£12.95) had the juices flowing already. 
Home Style Fish Curry (£13.95) was also considered. Why is Fish generally more expensive than Meat in the UK? 
Railway Lamb (£12.95) appeared to have everything except being offered – on-the-bone. 
A sprinkling of Coriander leaves and stems topped what to the Hector, appeared to be quite a wet Dhansak. Large pieces of Chicken protruded through the mass of Daal Masala. 
A Dhansak exactly as it should be. Slightly sweet, slightly hot, well balanced. Huge portion of Chicken, very tender, a lot of it. 
The added menace of the whole, dried, Red Chilli sitting atop the viscous, blended Masala was a good touch. The Meat count reached twelve, mostly large pieces, as they were arranged on top of the Mushroom Rice. 
This Curry was saying – vicious. There was therefore no surprise when the Spice Level registered so highly on the palate. The Seasoning, significantly less so. The Tender-firm Lamb was not giving much Flavour back. The land of the Mainstream, it’s a pity one has to accept this as the norm. 
A super-rich Tomato Flavour is what was anticipated. Perhaps the extreme Spice was masking this. The first Flavours to emerge were from the Mushrooms and Onions in the Rice. A solid, pod-like, Spice was unearthed. Cardamom, possibly Star Anise. This and the Red Chilli were giving the Curry pedigree. 
Ritu came over to ask the customary question. She confirmed that there was no way she could have eaten this Lal Maas. Why was it served with so much heat? 
Even though the menu was covering such a range of Curry from across the Indian Subcontinent, the Hector still had the feeling that Chak De India could well be a Nepalese managed establishment. There is a tendency not to rush towards these, too many bland encounters. Chak De India may well become the exception.
Kofta Palak (£11.95), sometimes a great notion, only one venue in Glasgow is guaranteed to have this available at all times: 
At 13.00 this Monday lunchtime, 
A jug of iced tap water was duly provided. The wait was appropriate, especially given the number of customers present this afternoon. 
Six Meatballs were buried under a mass of Herb-rich Masala Mash. Despite the abundant Spinach etc. presence, there was still a sense of there being a Masala in there, somewhere. On dissecting the first Kofta, the Meat was found to be light in colour. Chicken? No way, they are in the Lamb section of the menu!
Taking the Nelson Street exit, (
Curryspondent John, relax, Hector has now been to 29 States Indian Cuisine (6-8 Norby Rd., Broomhill Square, Glasgow G11 7BN). John has mentioned in a previous communication that the Chef is ex-
The young waitress directed us to a booth table at the far wall. The Hector just managed to squeeze into the space between table and bench seat. Beware. 
The limited range of Curry on offer was not exactly becoming. Too many references to Cream and Coconut, the Karahi (£10.95) featured the dreaded – 
Glasgow Favourite Dishes – added – sweet and sour – to things better avoided. What is the difference between Chasni and Patia? Why both? Whilst these work with Chicken, the Hector was most certainly not succumbing to that. Lamb or Fish. 
The waitress took the food Order having already brought a sensibly priced 750ml bottle of Sparkling Water (£3.99). We hadn’t seen the portion sizes yet, but the overall pricing is certainly competitive, and the Fish was not more expensive than Meat. 
On arrival, the only other person in the building was a chap fixing lights. It took a while to obtain photos of the interior. This explains the ladder. 
A chap came in for a Takeaway Pakora. The only other sit-in customer was a mature chap whose – jakey – credentials were in order. In addition to his Curry he ordered a lager and a pint of milk. As he paid, he ordered another – pinta’ lager. Eccentric millionaire? 
Six Pierogi shaped pieces of Haggis in batter were accompanied by the standard Chilli Dip and a Salad garnish. Marg, who always expects – Haggis balls – took care of the greenery. Three pieces each, enough. A six piece portion, a piece for every Pound (sorry, Seamus). This hopefully lays the ghost of 
The Naan was a delight. Large and round, that it was halved was not cause for criticism today. Both pieces were substantial. With its buttery sheen, the Naan had risen, the burnt blisters had formed. This created soft and more crispy sections. I took the thicker pieces, Marg the thin. This Naan therefore suited us both. And the taste, oh, yes, this was excellent. The best Naan I’ve had in a while. 
Yellow, Creamy, the appearance was everything Marg likes in a Curry, and the Hector avoids. Topped with both Coriander leaves and stems, this would prove to be beneficial as one ate. Once decanted, the portion appeared to have substantial Fish. White Fish is all I can report. 
The Creamy Masala had a decent viscosity. The given description mentioned an Onion and Tomato rich gravy, whereas the Butter Chicken (£11.95) – tomato, honey, garam masala and cream. I would like to have seen and tasted both for comparison purposes. With its welcome – kick – Marg quickly declared her enjoyment and said the Fish Mappa was like a Butter Chicken, but with Fish. Hector’s Soupçon of Masala found it to be not over-sweet. I could have eaten this. The Fish Mappa certainly was streets ahead of the 
Good fish texture with plenty pieces. Sauce creamy with a perfect level of spice. Enjoyed the coriander throughout and the rice. The plain Naan was thin and crispy, my favourite. 
The aroma had me onside as I studied the composition. Onion and Tomato were in the given description, there was way more Onion, relatively large pieces at that. Oh no (expletive deleted)! The dreaded 
Once again, the Seasoning immediately impressed. The Flavours hitting the palate were distinctive, something new. The mentioned – Cumin – was presumably not in seed form. One would not expect Whole Spices in a Mainstream Curry House. The Spice Level, not discussed at the point of ordering, was never above – medium. 
Alternating between Curry & Rice then Curry & Naan proved to be rewarding. This Naan was excellent. Eating one piece of 
As the waitress cleared the table:
Remember the electrician? He was working outside. As I took photos of the verandah, so he engaged. A local, he visits 29 States regularly. I explained what I was about. 
A bloodied ear for a would-be President was followed soon after by a bloodied nose for them Dan Sath. Standing under the new-ish sign at 
The only Curry the Hector was interested in today was the Vegetable Daily Special. Spotting the Aloo Gobi made the day already. Fish Pakora and a Chapli Kebab would precede, a tried and tested combination.
Two Dips arrived first, bowls, appropriate for the quantity of Starters we had ordered. The young chaps on duty then conveyed the veritable mass of food. With the car parked nearby, Takeaway was already envisaged.
Thirteen pieces, of what I take to be double fried Vegetable Pakora filled one plate. Well-fired, a crispy exterior in parts, Marg was already enthusing. I’ll stress the number of pieces once more, no skimping here, unlike…
I had ordered two Chapli, Marg would have one half. Experience has taught me not to tackle the more than one when having this array. The remainder was already earmarked to go. 
Fish Pakora
Twelve pieces, just the twelve, plenty to share, enough for later also. Anger may be too strong, but does reflect the rip-off experienced in the West End a couple of weeks back. 
Marg took her share, I had no Vegetable Pakora as it turned out. Reheated Haddock in a Spicy Batter, still impressive, off the scale when presented fresh. The ultimate Spicy Fish & Chips, but who needs the chips? Marg adds:
Hospitality at 
Hector’s favourite Vegetable Curry, Potato and Cauliflower served in a Minimal Masala Mash. With Bread or Rice there’s no way this could be managed after the Chapli/Fish Starter, maybe the Salad had filled me a bit too. 
A Dry Curry in terms of the Minimal Masala, however moistness comes from the Vegetables themselves. The Cauliflower had retained a degree of firmness one doesn’t want mush as can be the case at some venues. The Potato absorbs then emits the Spice and the Flavours from the Masala Mash, glorious. The threat of Coriander atop, coupled with cooked in sliced Green Chillies added further Flavour and a kick. Meanwhile, Marg was still piling on the occasional piece of Pickled Green Chilli. 
Kinara (10 King Street, Glasgow G1 5QP) is the latest addition to the Merchant City’s Curry scene. Kinara has been in business for two months having replaced the Russian cafe/restaurant at this locus. Russia not too popular then? And given what happened to Trump this evening, maybe he’s not too popular either. 
Two waiters were on duty, Adnan and his trainee assistant. The main menu was brought then the Pre-Theatre (£17.99). There, I got as far as – generous chunks of 
Seven pieces, just, of Meat sat in a reddish brown, rich-looking, Thick Masala. There was no sign of Tomato or Cream in the blended Masala. This was a different take on Rogan Josh. There wasn’t very much of it, 5p short of seventeen quid, the 
Hector was far from impressed. To make room for the Rice, I scraped the Curry to one side of the plate. This only highlighted how little food I had been given for £21.90. 
Sampling the Rice first only highlighted the plainness of the Basmati. The sliced Mushrooms and Syboes would provide a variety of Textures, but not a lot. 
Towards the end, Adnan came over to ask the customary question qualified with – No 
With Adnan back to take payment, the Calling Card was issued. Being open for only two months, he stated that they are happy to listen to pointers. The low level of Seasoning had to be mentioned. My preference for Whole Spices being present was also mentioned, but that’s Chef’s choice. 
Back in Blighty for exactly one month, Hector’s itchy feet needed a scratch. A well known and reliable 
The rendezvous was at 18.00. We parked on George Street opposite – The Blue Elephant – which must be a relatively new venue. There – Punjabi Korma – is on the menu, the efficacy of this claim will have to be investigated. Maybe another trip up north in the autumn will be required? 
The heart sank when I realised a young girl was going to serve us. Rarely do they know the food on offer, today’s struggled to understand what was meant by Sparkling Water. Not the best of starts. That we were waiting for two more diners also appeared to confuse. Graeme, who arrived dressed for a hill walk, will wish me to relate that Euan was last to arrive. Euan had opted for the giant umbrella this evening. 
Fish Karahi (£11.95), is why the Hector was keen to return here. So few venues in Britain get this right. Mushroom Rice (£4.75) is new to the menu, and more typically priced for this city. Maybe prices at Rehmat’s were unrealistically low previously? 
As we waited, so five other customers arrived, each here for the 
Over the next hour, I secured the necessaries, with Keema Peas and Aloo Gobi present, Marg and Hector could have done serious damage here. Despite this being only Hector’s third visit, it now makes sense to create 
Topped with fresh Coriander, there was minimal Masala present as is the Hector preference. The surplus Oil was already separating and is seen around the periphery of the handi. Once decanted, the Fish content impressed as did the overall appearance. This was right up there with the best of the Fish Karahi as served in 
Some of the White Fish was flaked, most was in small pieces. The food was hot, a major plus. The Spice, never discussed at the point of ordering, was not demanding, but would build to a decent level. Soft Fish, White Fish, one day I’ll discover what it is. 
This is how a Keema is meant to look. So why do so many venues serve it wet? Sliced Onions had been cooked in with the Peas. Marg:
How different is this? Having established that 
The Shorva was gravy-esque. This is the correct Masala for Nihari, and some eat it with Bread. Graeme, having ordered Mushroom Rice, had a dilemma. Decanting the Meat and Shorva to the Rice was one option. Spooning the Rice into the Shorva, the alternative. Graeme chose the latter, laborious, less messy. Graeme:
The new menu has corrected the spelling. Piled high, – towering – was noted. 
The wedge of Tomato with the Coriander made this Curry look special. With the Okra pieces protruding from the mass of Curry, an Interesting Vegetable to provide extra Texture. The Minimal Masala confirmed the efficacy of this Curry. This had the appearance of quality Curry. Euan:
Did you enjoy your food? – asked the young waitress.
Marg wanted ice-cream and disappeared through to the front of the premises. There she chatted with Ehsan and mentioned 
This is the best Curry House in Aberdeen. 
Hector has been home for a month. A month of visiting local venues, and two new ones at that. Yes, John, I’ll get to 
Mushroom Rice (£3.90) has proven to be the perfect foil for the Desi Lamb, why change a winning formula? A glass and a carafe of chilled tap water was provided. 
Vini brought a complimentary Poppadom and Spiced Onions – while you wait. The Seasoning in the Onions matched the Spice, tasty. 
Ginger Strips and Finger Chillies may be what some first notice, but for Hector it was the Sucky Bone which stood out, and momentarily a second would be revealed. The Meat count reached double figures, all large pieces and the largest of the four bones present was well shrouded in Meat. The viscous, blended Masala oozed quality, this was a classic Indian Curry. There was but a threat of Oil around the rim of the plate, a far cry from Hector’s Desi Punjabi Fayre. 
Believing it to be a Mushroom, the first solid intake was a whole Black Cardamom, not the best start. At least I then spotted, so set aside, the second one too. Recovering with Rice and Masala, so the Big Flavours overcame this hiatus. This already had all the signs of being an absolutely gorgeous Curry. 
