The final day of The Crawley Trip saw Hector & co in nearby Horsham. So many places are closed on a Monday, fortunately, Dosa Plazza (8 The Boulevard, Crawley RH10 1XX West Sussex, England), which impressed on visit #1 last year, was open this evening on our return.
Arriving at 20.45, seventy five minutes before closing, we secured a draughty table near the door. In time, the charming waitress invited us to relocate to the table outside the kitchen. Last time, we were moved because we had ordered so much food.
Hector was back for the Mutton Chukka (£10.99), and this time – not for sharing. As with the recently rediscovered Banana Leaf (Glasgow), the Chukka is found in the Starters section of the menu. The – Dry – nature of this Dish is such that maybe it does not belong with the Curry section, well as Curry is served in this Sri Lankan restaurant.
A Plain Parotta (£2.00) would accompany, and in a mood of exploration, the Hector added Aloo Gobi (£7.50) from the – Veg Curry Dishes – section.
Regardless of having sampled the wonder that is the Malabar Parotta here last time, Clive and Maggie both decided upon Murtapha Parotta, Mutton (£7.50) and Chicken (£7.00) respectively. They were prepared to accept whatever came.
In the spirit of ordering something Curry-like, Clive also added Aloo Gobi, whilst Maggie chose Mushroom Masala (£7.50).
As happens oft, the Hector having noted the Order, found it easier to relay it back to the waitress. I started with – can we have everything together?
This appeared to puzzle, but as we were ordering from all over the menu, it made sense to us.
Your pronunciation is excellent – the waitress declared.
The Hector had hit – Parotta – bang on.
So is yours – was the somewhat idiotic reply – I learned it in Sri Lanka.
I’m from Sri Lanka.
And so the ice was broken, the Calling Card issued already, and discussion about Curry would remain ongoing throughout our visit.
Around the corner is Dosa Club, not in the same league as Dosa Plazza. I pointed out that all recent openings of Curry Houses in Crawley have been South Indian / Sri Lankan.
What has happened to Punjabi Cuisine in this town?
Back in 2012, Desi Grill & Punjabi Karahi House proved to be short-lived. Of course there’s the much loved Downsman (Curry Club), but as my hosts have moved from Southgate to Northgate, it is totally in the wrong direction.
Our empty table was filled with food – simultaneously. Mission accomplished.
The Plain Parotta was the most fired Malabar Parotta seen to date. Usually whiter than white, this was a change. The characteristics were otherwise retained, soft, stretchy, buttery an absolute joy to eat.
Since my first encounter of a Malabar Parotta I have been asking – why so small?
*
The Murtapha Parotta almost covered the dinner plates. Stuffed with Chicken/Mutton, Onion and Eggs – was the description on the menu. The Hector was keen to see the insides. My fellow diners of course obliged.
These were different, and appeared to pack a punch. Shredded Meat was visible – Keema – had been wrongly assumed. One can debate if the actual Meat content justified the price. Mr. Keema Naan, across the table, wasn’t complaining.
Mutton Chukka
A wet Chukka? Not since Brussel. This Mutton Chukka bore little resemblance to that served here last July. That was classically – Dry – a Thick Masala, here was – Shorva. Worse than that, what were these oversized strips of Onion doing here? Again, they should have been cooked right down if their presence was required at all.
When our waitress checked on our progress/enjoyment, I showed the photo of July’s Chukka, that which I had been expecting. It was suggested that – maybe Chef rushed it.
That should never be. Did tonight’s Chef actually know what he was meant to be presenting?
Fortunately, that would be Hector’s last criticism. The famed Dried Red Chillies were abundant. Never eaten – who knows what might happen? – their mere presence is the yardstick by which the Hector judges South Indian Cuisine. The Meat count was into double figures, I’ve had smaller – main courses. Curry Leaves were in there too.
The Flavours from the soft Lamb burst onto the palate, no prisoners, the Spice Level was immense. Vindaloo – strength from the outset. I looked across the table, Clive and Maggie were in a similar situation with their combinations.
The Flavours were spot on, The Big Smokey Blast, the Seasoning was beyond the – scale – but far from being – Salty. The Spice kept building, bye-bye Vindaloo. Once in a while one enjoys the cartoon-like sensation of steam blasting out the ears. This was Curry, way more than a Caspar Milquetoast should ever consider.
Dipping the Parotta in the Shorva, such pleasure.
What’s this with the Dipping, Hector? Order Rice!
This was South Indian Curry in the extreme. By the time I had tackled the Aloo Gobi, I was reaching my fill. I then regarded the Onion Strips as Ballast, many were abandoned.
Mushroom Masala
A Mushroom Curry, what a good idea! The orange Masala looked a tad more viscous than in the Chukka. When Maggie emptied the contents of the karahi to her plate, the number of chunky Mushrooms appeared to be sufficient to consider this to be a meal.
Like Marg, Maggie is always quick to announce – this is Spicy!
Tonight, there was no need, we were all in the same boat. It’s just a matter of getting on with it … and never touch the water. Maggie considered ordering Mango Lassi (£4.25) but coped.
Mushrooms cooked with mild spices – so the menu says. Maggie certainly disagreed:
Lots of mushrooms, and sauce a bit thin. Don’t be fooled by the claim that the spices are mild. I found lots of fiery spices, enough to clear my sinuses. Parotta was good for dunking in the sauce. I wouldn’t describe it as – stuffed with chicken – but nice all the same.
What’s this – dunking?
Aloo Gobi
How different is this from every other Aloo Gobi which has appeared previously in these pages? Chefs are usually congratulated for the Minimal Masala, a shrouding of the Potato and Cauliflower. This Masala was even thinner than –Shorva. Boy did it pack some – kick.
The decision was made not to decant thus preventing the Masala/Shorva from each Curry to cross contaminate. It probably made little difference. The Masala in the Aloo Gobi may have been lighter, creamier; the Smokiness and Spice here was just as intense.
The Vegetables both appeared to have been freshly cooked, one is used to a reheat. The Textures were well judged, still a bit of firmness in the Cauliflower, the Potato spot on. The Potato had not been given time to absorb the Flavours from the Masala, maybe just as well. The potency of this Masala shall be mentioned in further dispatches, a yardstick today for Spicy Curry.
Everything today was Spicier than everything else.
Clive later offered a few words:
Dosa was excellent, very attentive and useful staff. The stuffed Parotta was also excellent, Aloo Gobi was only just on the hot side of acceptable spiciness.
The Bill
£49.99
The Aftermath
The shutters went down at 22.00, they had to be raised to let us out.
Until next time when the July 2023 photo of Mutton Chukka will be to hand, this one:
2024 Menu
Today was visit #5 to 
The Pilau was mostly white, not as one would expect. Presented on a plate there was way more than a Hector could manage. Diced Carrots and Peas were mixed in, but just a threat, nowhere near enough to consider the word – Biryani. After helping myself, I passed the plate on. Both Clive and Maggie’s Rice requirements were sated. 
The Keema at 
The – soupy – orange Masala with strips of large, sliced Onions, was a replica of that which did not please 
Having reminded Maggie, again, that neither of us were particularly taken by the Fish Curry in 
As
Tender Meat – was an initial note, but this was revised downwards as progress was made. Most of the Lamb/Mutton was quite chewy, 
This was visit #4 to Curry Leaf Cafe – Brighton Lanes (60 Ship St., Brighton BN1 1AE England), they must be doing something right. The prices, however, have become a bit off-putting. The 
Not the biggest portion of Ribs ever seen, four bones. The cremated edges were a plus, hot food, also appreciated. The accompanying Salad and Dip offered distraction.
Potatoes encrusted with Spices, such a simple Dish. Potatoes make a meal, so by decanting to the plate of Ribs, lunch suddenly looked more substantial. An earthy Flavour with a hint of Citrus came across. Combined with the Salad and Dip the Hector had a plateful of Diversity. 
Aubergine Bhajis
Behold, six slices of Eggplant in a batter. What a rip-off! How the price of these was justified only – they – know. Maybe the Tamarind Dip justified the price? 
This was the – large – portion? The Seekh Kebap were made from a mixture of Chicken and Lamb. Crumbly, finger food, however, Clive did employ a fork to tackle the Salad. Yet more Tamarind meant there was a lot to dip. 
The Bill
Today, Hector finds himself in that London. The 08.40 from Glasgow arrived at Euston bang on schedule. Did the driver slow down in the last five hundred metres to arrive at exactly 13.12? Lord Clive and Lady Maggie of 
We arrived at Drummond Villa at 13.30. The mirrors on the back wall created the illusion of vast premises. The place is actually tiny, but is there is an overflow downstairs adjacent to the kitchen. 
We were given the window table. From there I could see the line of Curry Houses across the street. There were many to choose from, I had chosen this one. 
Drinks were sorted, 330ml bottles of both Still and Sparkling Water (£3.50) suited Maggie and Hector. Clive was not playing, but a glass of tap water eventually came his way. Why is the same sized quantity of Fanta only £2.50?
Whilst Maggie inspected downstairs, I advised Clive that Dansak was on the menu, his usual fallback. Chicken Dansak (£10.20) it would be, with a Keema Naan (£2.95). Nothing in the – Chef’s Specials – seemed so. I liked the grid showing the Standards, and also the description of the Roghan Josh. Tomato, not the Creamy version which keeps appearing currently. Lamb Roghan Josh (£11.75) and Pilau Rice (£3.30) for the Hector. Maggie, who said she was starving, chose Lamb Korahi (£11.20) with a Chapatti (£2.10). £2.10 for a Chapatti?
Here was a classic example of why I never order Karahi in a Mainstream Curry House. Just how many pieces of 
Maggie lined up all the pieces of the 
The size of portion was right for me. The onion and the 
The Daal looked a bit reddish rather than the expected orange. The consistency of the Masala was viscous. 
Is that the best Dansak you’ve ever had?
Tomatoes! Lots of Tomatoes! Initially I thought there was hardly any meat in the handi, however double figures was reached. The Lamb was well buried under the half-cooked Tomatoes. Tomatoes, so much better than 
Where was the Spice? There was absolutely no – kick – here. Was this Curry – the blandest thing on the menu?
The Seasoning fared a bit better, however, this only highlighted the underlying Flavour. In 
The Bill
I pointed to the box outside still sitting at the top of the stairs.
Two days after
Oh, Curry was also part of the plan. Arriving at 13.10, there was not a familiar face in the kitchen or front of house. Ah well. 
We were given a window table as were those who came after. Being in the basement, this was less of an issue. The bottle of chilled tap water once again appeared when the 
Being more aware of the 
Today, a Fish Curry for Hector – Chappali Pulusu (£9.00), whilst Marg chose Lamb Aatu Erachi (£9.00), both have a – one Chilli – rating. 
Marg returned – you missed Mein Host. 
This is the antithesis of the other – Curry – served at 
Hector was on home ground. 
The Spice Level was spot on, as was the Seasoning. Spicy, Smoky, with the thickest of Minimal Masala shrouding the Lamb, this was Hector Heaven. Soft Meat, every bite giving off Spice and Flavour, this was an intense eating experience. Yes, two portions would make an excellent meal. Whilst savouring the final pieces of Meat, Suren brought the mains. Fortunately, at 
Pieces of white Fish were floating near the top of the bowl. Behold the – Soupy Curry! 
Once decanted, the Fish was partly in flakes, the majority still managing to retain its integrity. The quantity was just enough to consider this – a meal. The orange Masala was decidedly runny, if this was a Euro Curry there would be questions. However, this is how South Indian Curry is typically served*. Curry Leaves were in the mix as were seeds, Onion Seeds? 
It was difficult to tell the Dishes apart, actually Suren had them the wrong way round as those who appreciate photographic perspectives may have spotted. The Masala here appears to be slightly less runny.
Smoky but sweet – was Marg’s first comment. Not too Spicy then, but she too had the Chukka infused palate. For a lady who usually has Chapattis she made quick work of her Curry and Rice.
A smooth, smokey and slightly sweet sauce, full of flavour. Small bite size pieces of Lamb completed the dish with a large portion of Rice. 
That Marg and Hector had been to 
Things are looking good at 
Here at 
One always tries to keep abreast of Curry developments, particularly in one’s own city. Somehow, the relocation of 
With nearby 
Arriving at the new 
A new 
I was ready to order – Soft Drinks (£1.50) – when a large bottle of chilled tap water was provided. 
There’s only one thing better than a Malabar Parotta, two. White, thick, layered, a spiral, stretchy, and a wonderful Buttery Flavour. Yum. Then there’s this – dipping – thing that peeps apparently do with Soupy Curry. 
Super-hot food, just how the Hector likes it. Tentative dips was all I could manage, the Meat would have to wait. 
The football score hadn’t changed, Hector had a fine example of South Indian Fayre, all was going well, and still there was Parotta. 
The waiter was busy as I paid, it was the manager, Suren, who received the Calling Card. It took a moment or two for him to pick up what Curry-Heute is and here was the author. Clearly, it was the 
This evening, the Hector succumbed to ordering a first ever delivery Curry. The constraints determined it had to be local, but how to avoid the uniform taste which prevails in Clydebank? 
This afternoon, the first ever attempt at making Samosa, a Marg favourite. Marg was out this evening at a Scottish Sports Dinner, she won an award. Marg wins trophies/awards. The Hector was amusing himself in the kitchen, the results were – garbage. 
The Curry arrived timeously. Two containers, the quantity of Rice matched the Curry, a self fulfilling prophecy was already developing. The Rice contained fresh Mushrooms and Onions which may have been partially caramelised. The Rice itself appeared to be no more than Pilau, Vegetable Biryani this was not. 
A – soapy Clove – Flavour came off the Rice not a good start. I quickly identified and isolated the source. The Onions, I may as well as had 
Lamb Garam Masala
There was Spice, sliced Green Chillies were in the mix. Despite having a – kick – it was apparent that this Curry was lacking complexity. Depth of Flavour was reported missing. Needless to say, the Seasoning was way below the Hector idyll. 
The Lamb itself was dry, and was giving little back. The irony, more Masala would have helped. Topping up the plate with the remnants from the foil tray, things did improve matters. The extra ten minutes of Lamb sitting in Masala had made quite a difference. Garam Masala, something more complex was coming through, albeit there was a sense of detachment. Note the absence of an oily residue. Maybe, deep down, I was missing the benefits this provides.
Salford, a city within Greater Manchester and the locus of Curry-Heute. Maida Grill House (36 Liverpool St., Salford M5 4LT England) was discovered in a routine search for new venues whilst in Manchester. 
Entering Maida at 14.15, Lalaa, Mein Host greeted warmly, he never did confirm any sense of recognition. 
Rice & Three (£8.50) was the obvious Order for Hector, the best way to evaluate the Fayre at a new venue. The – Daily Specials – on the printed menu corresponded with the Board, this suited the Hector. The Mix Veg would offer a Diversity of Texture, Keema Peas might offer a Methi Blast and of course Lamb Karahi (with bone) should reveal all about Maida. 
Four large pieces, and quite an array of Salad elements, created quite a plateful. A worthy snack. Potato and Spinach formed the interior of the Pakora which we both felt was more – Bhaji-like. 
Coriander and sliced Green Chillies, the – foliage – had already been applied. The three portions of Curry were more than enough to titillate. Beneath lay a mass of Rice, of European proportions. I started with the Lamb Karahi.
Ho-ho-ho – was the Hector reaction as I pointed out this section of the plate to Marg. Wonderful! The Seasoning was right up there, the Spice Level was such there was a definite – kick. The viscous, Minimal Masala was markedly different than the – Karahi – served in the Curry Cafes across the water. I unearthed a Sucky Bone, this Curry was doing it all. The soft Meat was giving off Clove as is a common feature in this region. A plateful of this alone next time could be tempting. 
Aloo Gobi appeared to be the dominant feature of the Mixed Veg. The Texture of both the Potato and Cauliflower was spot on. Carrot, Peas, Green Beans and Sweetcorn also featured. The Masala here was – even less. Just how much of this had been absorbed by the Vegetables and the Rice below? 
The Keema Peas was again – Dry. One always congratulates Chef when needless moisture is not served with this Curry. With an Earthy Flavour, I was aware of waiting for more, more Methi. This never arrived. The Keema felt the – least – of the – Three – comparisons being inevitable. Maybe Rice & Three feels too much like Buffet, the Hector works better with a Meat main course and a Side of Vegetables. 
Everything that can be seen in the first photo was eaten, i.e. all the Curry. I had no chance with the Rice. The irony of course is that the Rice had absorbed so much of the available Masala, in the final mouthfuls I could have done with more. Dry Curry works better with Bread, but that is not the nature of this Greater Manchester institution. 
Half past one, a good time to visit 
Howard was having a Chapatti (£1.00), I suggested that Josh and I share a Nan (£1.00).
Two wee birds in a Thick Masala. Footery – has been the apposite adjective each time Quail has appeared in these pages. Gamey – way better than Chicken, it would have to be else the Hector would be showing no interest whatsoever. Maintaining some dignity, Howard tackled his Curry with a knife and fork, Josh and Hector got down and dirty. 
The Spice Level impressed, it was comforting to note that this was how the staff would have it. Not crazy, sensible. Having eaten one, the second bird felt like a matter of course. Does anyone ever have – three? Two Quails, definitely a lot less Meat than having a Karahi Gosht. Sucky Bones, every mouthful seemed to involve a bit of sucking. The wishbones were remarked upon, why? 
To what extent the Hot Spice was coming from the Masala or was already embedded in the Quail could not be established. The Masala itself was excellent, different from that served with the Karahi, seemingly more full of Flavour from that served at Brother Mani’s at 
Howard likes to play the game:
The Company are in Manchester, even Craig and Yvonne are having Brunch Curry these days – Chicken Masala – (£6.50) at 
Having established who was here and who had been already, Howard’s name was mentioned, more than once. There was no Curry-Heute for Howard aka 
First time in