In the pages of Curry-Heute, Crawley is to England as Erlangen is to Deutschland. Provincial towns with perhaps a disproportionate number of Curry Houses and both covered exhaustively here, as one might expect. It is the final night of this trip and Curry was mooted, Lord Clive and Lady Maggie of this parish know the 
rule. A new Crawley Curry House was suggested, but being a Monday, it was closed. Two nights ago Clive had marched me to witness another new venue – Dosa Club – whose grand opening is imminent. But surely this is an offshoot of the already reviewed Curry House in nearby Langley Green (Crawley)?
In full Hector mode, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England) was duly suggested.
Where?
My Hosts were unaware of this Sri Lankan / South Indian addition to their quota of local Curry Houses. Being two minutes from our then locus added to the attraction.
Marg features in this post. She has been enjoying the European heatwave whilst managing to secure a Gold Medal in her European Hockey tournament a first for any Scottish team. Four nights ago, Marg was sporting her Gold Medal (made of wood) at a local Italian restaurant.
We entered Dosa Plazza at 20.00, not quite a restaurant per se, but more pukka than a Curry Cafe. It has been many years since Crawley hosted a true Curry Cafe: Desi Grill & Karahi House. Again, Clive and Maggie had not spotted their opening, but it didn’t last long.
Clive was quick to ask the charming Lady Host how long Dosa Plazza had ben here.
Two months.
This appeased Clive, but not the Hector, why did he not know?
Chettinadu Mutton Curry (£9.00) was on the menu. I had to ask if this was – Soupy – or served with a Thick Masala. A Curry Sauce – was the reply. At least now I knew what to expect. Is there only one Curry House on the planet which serves a Mutton/Fish Chettinad a la Hector?
I then enquired about – Sukka – which I could not see on the menu. After various pronunciations – Chukka – was recognised. Mutton Chukka (£10.99) was listed in the Starters section. This was confirmed to be appropriately – Dry – as it wasn’t last week at Spoonful of India (Brussel). Being a Starter, I declared this to be for sharing, how magnanimous. In reality, the Hector would not risk having this as a Main Course, or being full before the latter arrived. So far so good, things became even better. Plain Parrotta (£2.00) – had caught the eye.
Is this a Malabar Parotta? – was asked in hope, then confirmed!
With Hector’s three components in a South Indian meal sorted, levels of expectation were on the rise, the juices flowing. Less of that.
Maggie continued her Curry House ritual and chose Mutton Biryani (£9.50). Marg firstly announced Butter Chicken Masala (£8.50) then switched to Sri Lankan Mutton (£8.50) which she may have had at source. Why did we not record every meal in Sri Lanka back in 2003, as we did in India in 2016?
Having heard the menu, Clive thought he was missing out on an option. Chicken Kadai (£9.00), complete with the unnecessary Capsicum, became his choice, but only after the Host convinced him that Kadai and Karahi are interchangeable, and also pronounced the same way.
Ah had telt him that already.
I asked that all be brought together.
Given that – Soupy Curry – was established, I suggested that two portions of Pilao Rice (£3.95) might be enough for three. Marg stuck to her Chappati (2PCS) (£3.99) regardless. Normally one Chapatti suits Marg, but hey-ho, they come in pairs. Two quid for a Chapatti, not Curry Cafe prices then? Maggie clearly didn’t need Rice but called for another 2PCS of Chappati. Bread with Rice? Eight quid for four Chapattis? Just as well Keema Naan and Poppadoms were not a feature of this menu.
Sat at a table along the right hand wall, at 20.38, we were invited to move to a larger table opposite given the quantity of food we had ordered. A different perspective, and let’s note the trivia: the jugs of tap water are the same as used at Kabana (Manchester). We needed to know this.
The Mutton Chukka came first, it had reverted to being a Starter.
*
Mutton Chukka
Initially I counted eight pieces of Meat, but this was revised upwards as the four forks returned for more. This was Dry Mutton encrusted with Spice and Herbs, reminiscent of the Lamb Mishkaki enjoyed in the early days of Curry-Heute at the relatively nearby Ram Sports & Social Club. Clive was beside himself back in the day when he discovered this.
Suddenly, the level of Spice was not an issue. The Seasoning and South Indian – Smokiness – was as powerful as hoped for, the Spice unforgiving. This was full on, no prisoners. Right up there with the Sukka which Hector has been enjoying, when the mood takes, at Bombaywalla (Glasgow), and previously at Banana Leaf (Glasgow) before their rebranding.
Success. Did someone eat the Salad Garnish?
The wait for the Mains was not long, we had been in situ for an appropriate length of time.
Two pots of Pilao Rice was more than required, especially with the Bread. One might have been enough, there would be no wastage.
Was Chappati spelled such to differentiate from – Chapatti? These were small, and bore little resemblance to anything encountered in sixty years of Curry eating. The density was remarked upon, far from the light, fluffy, floury, genre served anywhere else. And we had four of them. Hector has cooked better, and Hector cannot cook a Chapatti worth presenting. Three were eaten.
Then there was the Plain Parrotta, sat in all its grace.
At £2.00, the cheapest Malabar Parotta encountered, but they are a rarity. As is the custom they come in this uniform size.
White, light, soft, stretchy rather than flaky, and with the – spiral – visible, I insisted all try this wonderful Bread. This is the king of Bread accompaniments, and of course is the perfect companion to a Sukka/Chukka!
Mutton Biryani
Topped with a whole, hard-boiled Egg, the Rice was almost overflowing from the bowl. I managed to secure a photo of the decanted Biryani, enough Meat?
I did not spot the arrival of two pots, Yoghurt in one which was used today, then the Curry Sauce which went untouched. Meat Biryani is not my thing, and Biryani with an accompanying bowl of Masala may be a British thing. Vegetable Biryani is ordered wherever it is feasible as an affordable alternative to Vegetable Rice.
Maggie managed most of her Biryani, the surplus became the bottom layer in the Takeaway Rice.
Having a Biryani was better because the smoked spices are – whooo! It does calm down. I’d come back for the Chukka.
Chicken Kadai
I have seen many an attempt at Karahi, and sadly, this is another. In what way on this planet was this a – Karahi? Here is the link to one I had but five days ago. That was a Karahi. Why even pretend?
What do we have here? OK, Soupy Curry was promised, and was delivered. A thin Masala with the dreaded, and totally alien, assorted Capsicum protruding is enough to wind up the Hector. Peppers are not part of an authentic Karahi! Do I see BIG Blobs of Onion too? Hold me back. Then there’s the Chicken. However, I believe I saw some Brown Meat in there, maybe all was not lost. Is there such a thing as a – Chicken Curry? In these pages, the answer is typically – no!
Presumably, the Masala had potent Flavour. One can surely order better Curry at Dosa Plazza. Clive was positive, and comparing with the other new South Indian Curry House in Crawley, he was in raptures. Clive and Maggie had a horrible time there. And that’s where they wanted to take us earlier.
That was pretty good. Compared to the high street opposition, nothing can compete – remarked Clive.
This may have been an anathema in terms of – Karahi – but was reportedly packed with Flavour, the get out of gaol card.
The Happy Ending
Enough has been written already to put Dosa Plazza firmly on the Crawley Curry map, the following will have Hector seeking return visits here as and when.
Chettinadu Mutton
Yes we have – Soup – in the way that Indian Mango (München) does not. Dosa Plazza delivered what they declared. Continuing from the Chukka, here was the – Smokiness, Spice and Seasoning! Hector quite simply loves this combination, which is why such outlets are frequented.
Karahi Gosht every day would be dull. Dosa Plazza serve Aloo Gobi (£7.50) too, and the description of the Fish Curry (£8.50) includes both Tamarind and Methi. Hector’s next Order here was being formulated already.
Onion Seeds and Curry Leaves were in the mix, although not visible, I’m sure I was getting Cloves in there too. The Meat was super-soft, well cooked Mutton, which had absorbed the Spices and was therefore giving back the Flavours.
This was a Curry for eating with Rice, dipping the Parotta was risky business. Ah well, home tomorrow, a white t-shirt wash awaits.
There’s more. As Marg was managing her Chapattis and minimal Rice, she decided she had too much Masala, this was coming Hector’s way. I drew a line across my plate of Meat and Rice, Marg’s Masala would form part three of my meal.
Sri Lankan Mutton
Yet another Soupy Curry, but a darker brown, – onion masala – was the given description. Marg pulled out a Dried Red Chilli, aha, the missing link! These I associate most with South Indian Curry, from here comes the telltale – Smokiness. It was a home-ground Garam Masala rich in Dried Red Chillies that got me through Lockdown.
And so I cleared my plate featuring the Sri Lankan Masala. This was decidedly more potent than the Chettinad, just how much pleasure can a Hector have?
Marg’s verdict is in two parts, re the Chukka:
I thought that was stunning! The meat was very tender, and the dry sauce, full of flavour, that was lovely.
re the Sri Lankan Mutton:
Plenty meat, although a thin sauce. It mixed well with the Pilau Rice and added a nice (?) flavour with the Chapatti. I was disappointed with the texture of the Chapatti, not fluffy.
Overall, I was surprised I could handle the heat and found it a worthwhile dish.
Why was Marg surprised? She has been served Curry at home way more powerful than that served at Dosa Plazza. Not that she has particularly enjoyed it. I believe I have written this before, yesterday even.
It is not often I get to wipe two karahi clean, the final scraps of Parotta were put to good use. Not a grain of Rice was left on the plate, just the pile of Curry Leaves.
Aluminium containers were provided for the leftover Rice and Biryani, all went into one. The – Chappati – was abandoned.
The Bill
£64.37 For four, Curry Cafe prices. How did Clive and Maggie not know of this place?
The Aftermath
The Calling Card was presented, the Sri Lankan entry on Curry-Heute shown. That Marg and I had been to both India and Sri Lanka had to be mentioned. Clive said he has been to India three times, and Maggie, once.
For reasons which may be revealed later in the year, there could be a long overdue return to the Ram Sports & Social Club, which has not featured in these pages since the early days of Curry-Heute. This means that The Downsman may become regarded as – remote. A return to Dosa Plazza is a given, Curry with powerful Flavours, this is what we seek.
Menu
After the outstanding 
Lord Clive and Lady Maggie of 
The business end of the menu offered a choice of Peshwari Lamb (£33.50) or Charsi Lamb (£33.50). On the assumption that nothing Afghani would match my recent 
From my vantage point I could see the main Chef work his magic at a huge karahi/wok. Whatever – Curry – he was working on was always topped up with a Masala from another karahi – The Big Pot. Given the size of the operation this must have been a necessity. This was Karahi Gosht on an industrial scale, remote from my usual Curry Cafes. 
The definite kilo of Karahi was topped with the customary Ginger Strips, sliced Bullet Chillies and a sprinkling of Coriander. The Masala was blended and so resembled nothing I associate with the Masala Mash that usually accompanies a Karahi. I shall stop short of – Shorva – but this was a – Soupy Karahi. Farewell to the pristine, white t-shirt. 
Clive was ahead of me in declaring the Meat to be Tender. The Lamb fell off the bone with minimal effort, importantly, this Meat was a – giver – of Spice/Flavour. And, for two, there was lots of it, three helpings. 
The Masala had a wonderfully rich Flavour, familiar, a blend of Spices I can never achieve, but – Mace – is now known. Will this dramatically alter Hector’s cooking? All Karahi recipes known to Hector include some Yoghurt added towards the end of cooking, today’s Masala was decidedly more – Creamy. Such was the lack of viscosity, I was tempted to note – Mainstream – but didn’t. Now it is written. 
The Spice Level built slowly, the Bullet Chillies adding their charm. The Seasoning was commendable, but nobody was shouting – 
With a Thick Masala, fibre rich in Meat pulp, this was more recognisable as – Karahi. 
The darker brown suggested less Yoghurt. Quite a portion, I was impressed that Maggie took care of this with comparable ease (no Starter, she’s learning). The Butter Naan did beat us both. A forkful of Masala came my way. If anything this was more powerfully Flavoured, more Seasoned, more Karahi-like. 
September 2022, when Hector last had a day in Antwerpen, after a satisfying 
So why was Hector dining at Spoonful of India (Rue Sainte-Catherine 22, 1000 Brussel Belgium), when the easy choice was to return once more to 
The charming young waitress greeted and let me choose a small table some way into the long, and correspondingly narrow, premises. Hector was not going to be window dressing today. The Order was relayed having checked that Rice was not inclusive. Was that a Spice Level warning I was being given? 
At 14.05 there was a – Ding! – in the kitchen, not quite a World Record then. The Curry sat on the same plate as the Malabar Parota. I removed the Curry so as to see the Parota in all its glory. Served whole, as thankfully they always are, this was easily the largest Parota served to Hector yet. It was not the customary – white – but was close to the real deal. Soft and flaky, with lovely burnt bits, and the telltale spiral, this was a worthy Paratha. I would manage all, and not have to eke it out. 
Dry – this was not, so by definition, one has to challenge the efficacy. The Masala was certainly thick, and the pulped Meat added to this. I could not count the pieces of Lamb at the start as I was not going to needlessly decant to the plate. Plenty of Meat, this was going to be a filling meal.
Most of the Lamb was super-soft, one could have sucked as an alternative to chewing. The combination of Sukkha and Parota is tried and tested, they work brilliantly together. As an alternative to the oft reviewed Karahi Gosht this is certainly worth a try. And when in 
Authentic Punjabi/Lahori cuisine in 
It was the brother of Shahzad who greeted. Mutton (Beef) Karahi (€10.95) for two with Rice (€4.00) was confirmed. As we took our seat, so Shahzad, Mein Host, appeared from the kitchen. 
Dr. Stan arranged Fanta (€2.00), 330ml cans. This trip, Fanta has become cheaper each time we have ordered this Belgian version which, for unknown reasons, seems superior to that which is served outwith this nation. 
The Rice was approaching another fine example of a Euro-portion. Six more grains and the Hector might have been beaten. Dr. Stan and Hector would clear their plates, Mags doesn’t do so well with Rice.
Yes, the karahi looks small. Contained therein, were ten large pieces of Meat, such that the Masala was minimal. A Dry Karahi. QED. 
Ah the irony, by the time the Meat and Masala had been arranged over the Basmati, such was the rate of absorption, more Masala would have been welcomed. One day Hector will have the courage to ask:
A small plate of what came close to being classified as – foliage – added a bit of Diversity, the Chillies would certainly add more heat. Everything combined, there was no issue with the Spice Level, we had a – kick. The Seasoning was well below that which the Hector seeks. As a consequence, it took some time for the Flavours from the Masala to reveal themselves. That the Rice had soaked up the Masala didn’t help here. Subtle, but a sense of Cloves and Pepperiness was noted. 
Mags, who only remembered she had previously been here after she had taken her seat:
The Aftermath
Another day in Brugge, another Curry. Actually, most of the day was spent in 
Before all that, there was brunch once again with Dr. Stan and Mags. Jaipur Indian Tandoori (Blankenbergse Steenweg 29, 8000 Brugge) was the venue chosen by Hector today. Located outwith the city centre, in the north of Brugge, this necessitated a short bus ride (Bus 40). We arrived at 12.30, the door was wide open, no customers as yet. Two more couples arrived moments after ourselves, one Spanish, that would be all for this session. 
Mags’ choice today would be simple: Lamb Vindaloo (€17.95), close to her usual Aloo Gosht. This would be Hector’s fallback if the Lamb Karahi (€18.96) contained the dreaded – 
At a respectable 13.15, hot plates were brought to the table. The waiter brought two pots of Basmati assuring us that a third was available if required. For once, the abundant Euro-portion of Rice was being well managed. We just about finished the second pot. 
The Masala looked suitably Thick and was not excessive. Halved Cherry Tomatoes had been added towards the end. Red slivers of skin, possibly 
Dr. Stan was ahead of me in noting that the Spice was not registering. A slow burner. The Seasoning was well below the Hector idyll. 
The Masala looked so inviting, a true Curry, with the Oil gleaming on the periphery. I would happily have had this. On seeing the contents of the pot arranged on the Rice, I spotted two big wedges of Potato. These appeared to have absorbed the Masala. I was hoping to be invited to sample, not today. The lady had her – Aloo Gosht. 
Curry in Brugge is certainly under-reported in these pages. In the first months of Curry-Heute, Hector 
Any serious Bier drinker who has ever been to Brugge, has walked down Kemelstraat. Brugge’s, and possibly 
We assembled at 13.00, Dr. Stan being already in situ and tucking in to a 200ml bottle of the distinctive Belgian Fanta (€3.00). Despite the outrageous lack of value, three more bottles were ordered plus a 500ml bottle of Sparkling Water (€5.00). 
Curry Home Style (€18.50) was hopefully – Desi-style. If so, then the Hector could be in raptures. 
The three Curry pots arrived, accompanied by a big pot of Basmati for sharing. There was enough Rice for three sensible portions, and no wastage. The Garlic Naan was presented in bits, strike one. Thin, peely, wally, and hardly risen, I was almost writing it off. There were signs of puffiness and one piece had distinctly less Garlic, Hector’s bit, obviously. 
I arranged the nine pieces of meat, mostly large, on top of the Rice. The sauce looked like an authentic pureed Masala. This was way better than Belgium Curry of thirteen years ago when some
This was indeed a Spicy Curry, there was an impressive – kick – which was not letting go. The Seasoning was below the Hector idyll, but acceptable.
In
OK, not a stir-fry, there was enough Masala to define this as a Curry. In what way was was this a Karahi? The Masala looked to be the same as served in the Home Style Curry. 
A lot of meat in the Curry. it could have been more tender. A well spiced masala to give a bit of heat. Went well with the boiled rice and Garlic Naan. I would go back.
Curry in 
For Hector, there was only one Curry: Lamb Bhuna (€18.90) with inclusive Basmati. The alternatives were Chicken or Prawn variants, these too were limited. Steve would take the Lamb Bhuna option also.
The reverse side of the menu had drinks. Nimbu Pani (€4.20), home-made lemonade completed the Order. A traditional Indian lemonade, this had a Spicy edge. Black Salt is apparently a key ingredient. This I have not seen in Glasgow’s Asian supermarkets, but then I haven’t been looking. 
Shorva, really? In what way was this a Bhuna? 
The Lamb was Tender and was giving of Flavour. However, the Flavour was very much of that which registers as Spice from a packet mixture, Cinnamon may be the standout. There was a decent – kick – and the Seasoning was decidedly satisfactory. Steve reckoned something like Tabasco had simply been stirred in at the end to up the Spice. There were positives, but overall, the depth of Flavour was lacking, this did not taste of authentic Curry. 
Masala #2 had a much greater viscosity. Why had we not been given this at the start? 
Here was a more potent and complex Flavour, Steve was first to identify – smokiness. Now we had something more recognisable, a South Indian Bhuna perhaps. Bay leaves and micro-sliced Green Chillies were encountered. Masala #2 was even Spicier, not a problem.
Steve’s verdict:
Mr. Manchester! – is yet another moniker acquired by this intrepid reporter. On arriving at 
With this being a passing through Manchester visit, today’s Curry had to be – Karahi Lamb (£6.00) on-the-bone, of course, n top of the customary bed of Rice (£1.50). The – on-the-bone – kettle was in the process of being topped up, as was today’s special – Nehari (£6.80). Rizwan’s #2 was adding the Coriander topping to the Nehari, he almost insisted that the moment be recorded. I took the usual photo of – the foliage – also, then took my seat. 
Today I counted three new members of staff out front, wiping and clearing. Such is the conveyor belt of customers in the early afternoon, that the management of the tables is crucial. Then there’s those waiting for Takeaway, and the phone orders. 
The naked Karahi had to be photographed so that one can appreciate the – before and after. I started eating from the edge of the plate to taste the rich Masala before the meal was transformed. The Spice Level was already impressive. The Seasoning registered as a tad below the idyll in Hector’s non-digital memory of the dozens of times I’ve had this Curry at 
If there was an award, and who wins awards, for the best butcher supplying a Curry House, then Rizwan’s would surely win? The Lamb was incredible. One could envisage sucking it through a straw. So soft, yet integrity maintained. And having sat in the kettle waiting to be served, it had fully absorbed the Flavours from the Masala. The bones seemed to have three masses of Meat on each one. This was in addition to the boneless pieces. The foliage makes this Curry more than just Meat and Masala. Take one’s time, savour every moment, every grain of Rice will be managed. 
It’s Monday, the Hector is still in Glasgow. Prior to meeting up with The Monday Club, there would be Curry-Heute, it is written. Being a non-hockey Monday, Marg knew this was her best chance of being fed today. For once, Marg got to choose the venue. 
Shafiq as ever had opened the premises. Having surveyed the ready Dishes, Shafiq then talked me through them. Most of the Order would pick itself, however, a quite rare Daily Special was on display. 
Served with small pots of Raita and a Chilli Sauce, I have established that two is too much before a main course Curry. Marg took one half, she knows her limits. In effect a Spicy Chicken Burger, but these offer way more in terms of Flavour. 
Nine, many large, pieces of Haddock in a Spicy Batter, six came Hector’s way, yum. The moment was enhanced by pouring over the heated Chilli Sauce. This always makes the Fish Pakora even better. Fish Pakora, not a huge departure from traditional Scottish Fayre, but the added Spice creates a transformation. A Fishy Delight, and with accompanying Chapli, Hector’s favourite 
We were savouring the final mouthfuls when the Mains were brought. One can ask for a gap, today I hadn’t. 
A mass of Yellow Split Lentils sat in what appeared to be a pureed, Oily Shorva, the Daal. I counted only five pieces of Lamb, one of which was huge. Two Sucky Bones would be revealed. 
Scooping some of the Daal and almost-pulped Lentils on to the Chapatti produced an astonishing result. 
Yes, this had it all: Chicken Mince, Potatoes and Peas. With a suitably minimal residue at the base of the bowl, exemplary Keema. How many Soupy ones have we seen of late? Sometimes, Marg is beaten by quantity, today she passed the point of no return. Once the Bread was abandoned, she scoffed the lot. Mince, Potatoes and Peas, her favourite meal, who needs Bread? Unless it’s Mother’s Pride.
Perfectly cooked potato (yes, Marg had previously mentioned that ill-fated day of the 
