Since my last visit to Crawley three months ago, two new Curry Houses have opened, both on the High Street. Hector had been installed at Schloss Clive and Maggie less than hour when the menu for Balti BLVD (36 High Street, Crawley RH10 1BW England) was presented. Clive had recently fetched this and had advised that – my friend who does a Curry Blog is coming next week.
Advance notice then.
Suddenly, the three of us were heading into town, arriving at the empty Balti BLVD at 15.25. A young chap, I shall henceforth refer to as – Son – let us choose our table. The now familiar menu was presented. We were here because Lamb Karahi (£23.99 / £38.99) was being served by the kilo, a first for Crawley and a major departure from all recent additions to the Crawley Curry scene which have tended towards South Indian / Sri Lankan. It is thirteen years since the beginning and end of Desi Grill & Karahi House, a Punjabi Curry House to rival the still excellent Downsman. The latter is in Southgate, Clive and Maggie have relocated to Northgate, this makes the High Street all the more attractive.
The kilo a given, accompaniments were agreed between us: Butter Naan (£1.49) for Hector, Garlic Naan (£1.99) for Clive, White Rice (£3.99) for Maggie. Sensible Bread pricing, disproportionate compared to the Rice, but then we hadn’t seen the portion size. Who has Rice with Karahi?
Son came to take the Order and then informed us that it was Chef’s day off, no Karahi, no Naan. Roti, despite not being on the menu, he could do. We were directed towards the Biryani section of the menu, not why we were here.
The menu at Balti BLVD is not extensive, three Lamb options, today, possibly two. The description for Lamb Qorma (£11.99) suggested the possibility of the much sought after Desi Korma, no Cream or Coconut here. Son was on board with my deduction. Clive was considering Achari Lamb (£12.99) when Son suggested that maybe his Mother would cook for us.
After a few minutes he returned to announce that Mother would cook the Lamb Karahi. Medium Spice was agreed. Maggie always worries that it could be too much despite my repeated assurances – nobody is going to serve a kilo at a Spice Level that people cannot eat.
Lamb Karahi would take twenty minutes. I assured Son that if it took any less, I would not be impressed. Two Roti and one White Rice would accompany. A jug of non-chilled tap water was provided. We settled down for the wait.
A young lady appeared. No, Clive, that is most certainly not – Mother.
Charming Daughter engaged us in conversation. Balti BLVD has only been opened for some three weeks. The family originate from Kashmir, it is food from that region they are focusing on. For the record, Balti is not on the menu at Balti BLVD.
Once more I mentioned the Lamb Qorma, Daughter confirmed it would be as the Hector seeks, a Desi Korma, no Coconut. Daughter related how she had to question the veracity of a Butter Chicken she recently ordered, it was in the now accepted British style, not how this Curry began life in the Indian subcontinent. Her dismissal of the excessive use of Onions – too sweet – did intrigue.
Daughter brought us another jug of tap water, this time with much appreciated ice. It’s quite warm outside today, a moderate 29ºC. This was followed by a Salad and a Spicy Dip.
The board outside advertises an 09.00 opening to serve Coffee & Croissant (£4.99). The window also had a sign advertising for more staff. I hope they are successful in their recruitment. I have seen in Glasgow what happens when a family tries to run a shop with such extensive hours. Something has to give.
Why no Desi Nashta? Maybe Crawley isn’t ready.
Daughter brought the food. The Roti had been made from Wholemeal Flour, something the Hector is currently trying to avoid. Fortunately, they were thin and so would not dominate the Flavours from the Karahi. Maggie tends to avoid Bread but only requires a small amount of Rice. Rather than see two thirds wasted, we all took some.
Karahi with Rice, who does that?
Lamb Karahi
A sprinkling of Coriander lay atop the Meat and Masala, no Ginger Strips or sliced Bullet Chilies. Tomato stood out, so minimal, if any, Onion had been employed in its creation. Thin, Shorva-esque, once the Meat was removed, there was quite an Oily residue on the base of the karahi. This was markedly different from the Punjabi Masala I was hoping for, this Karahi was in the – Charsi – style.
Maggie divvied out the Meat, easily enough for three. With Salad and some Rice on the plate, quite a departure from the norm.
The lack of Seasoning was apparent from the start. There was no sense of anything Chilli-like, and so the Spice Level was also not demanding. This Karahi took me back a couple of years to Kulba Kabul (Gent) in terms of appearance, but that Afghani Karahi was well Seasoned.
The Lamb was Tasty and Tender, latterly, Clive and Maggie would give conflicting reports. It was Maggie who first encountered Kidney. The occasional fatty pieces gave off a powerful Mutton Flavour. Both Sucky Bones and Ribs were encountered, so a familiar cut of Lamb.
The final pieces of Meat at the base of the karahi had sat a bit longer in the Oily Shorva, way more Flavour down here. There was even a wee tingle on Hector’s lips.
Maggie – The lamb was tender, fell off the bone. The food was completely non-processed, only the ingredients that were required. Friendly staff. Definitely worth a look, they are in the end of the town where people do not congregate, quiet, and one can park outside.
Clive – It wasn’t the tenderest of lamb, but forgiven. It was cooked at short notice, especially for us.
The karahi was empty, wiped clean. Only but a scrap of Roti remained.
As Daughter cleared the table, so Maggie admitted that next time she would ask for more Spice. I had to mention the Seasoning, or lack thereof. I asked Daughter if she was familiar with the term – Karrah – the Salt brings out the Flavour of everything else, apparently not.
We were not finished. Three small portions of Zarda, Sweet Rice with Nuts, were presented. Clive and Maggie devoured theirs, the Hector had half. After all, if there was room for Dessert, there was room for more Curry.
The Bill
£48.40 The price of the Roti (£1.00) was now established. We were also charged for the Salad (£2.50) and Dip (£1.00) even though these had been presented at the table.
The Aftermath
We had to meet Mother-the-Chef. We also needed a name, and so Shaheen was summoned from the kitchen. The Curry-Heute website was revealed, and our collective travels to India and Sri Lanka mentioned.
The Desi Korma had to be mentioned once more. If they truly serve this in the classic style, then the Hector will be making a beeline to Balti BLVD on every visit to Crawley. But then, Clive and Maggie wasted no time in getting me here today.
Update : August 15, three days later
Dr. Stan managed a visit to Balti BLVD, and as per my suggestion, ordered the Lamb Qorma.
That Dr. Stan told me is a start, photographing his own dinner was, for him, quite an abberration.
The Masala looks to be authentic Desi Korma, Lamb on-the-bone, as it should be. Dr, Stan did not register – Citrus – but did offer:
Very tasty, tender lamb that fell off the bone and well spiced.
Hector will be back, soonest.
Hector has his favourite places, locally these are well recorded in 
It was just after 14.00 when Hector arrived at 
I was here for the Curry and there was no need to fill up on these, the gesture was appreciated.
A young solo diner was finishing his meal as I entered. Soon thereafter, two couples took the table adjacent to my own. The glass partition, a remnant of you know what, still serves a purpose. Bottles of wine, Starters, main courses, it was good to see the 
Curry, classic Curry. Topped with Ginger Strips and no more than a threat of Coriander, the large pieces of Lamb stood out in the Masala. On decanting, the Meat count easily reached double figures, not every piece on-the-bone. Plenty of eating here.
The Masala, well that’s what makes the Curry, oozed quality. The rich, brown colour, the oily tint, the flecks, a blended delight. 
The Spice was immediately noticeable, far from silly, I chose not to have the second Chilli. Enough already. The Seasoning was a tad below the Hector idyll, still sufficient to let the Masala Flavours emerge.
The flecks suggested the addition of Yoghurt to the Masala, a slight Creaminess, well within acceptable parameters, befitting even of a Karahi. 
Curry in Partick was today’s objective, however, Little Curry House (41 Byres Road, Glasgow G11 5RG) became the fallback. The ongoing project of exploring the menu at the impressive, and long overlooked 
Marg and Hector passed Little Curry House a few weeks back and studied the menu outside the now extended premises. Gone is the reliance on the poky downstairs seating area and mezzanine, though these could still provide an overflow. Instead the acquisition of the adjacent unit has provided a more spacious and brighter dining area. Business must be good to justify the investment. 
The waiter led me through the original doorway to the new dining area. A couple were sat at the window table, live decoration. I was offered a choice of any small table to the rear. Despite sitting as far as possible from my fellow diners, I heard every word of their conversation. The chap considered himself an expert of World affairs, why he had to wait for this meal to impart his knowledge to the suffering wife, well, who knows? 
The Express Lunch Menu (£11.95) was already on the table. With only one Lamb Curry here, and that being Lamb Karahi (£1.95 supplement), almost tempting. However – lamb cooked in a traditional pepper sauce – was never going to entice the Hector. Whose – tradition – is a – pepper sauce? Not one that is recognised in these pages. Exactly what type of – 
I asked for the Main Menu. Much better, way more options. Having read this side of the menu only, a key piece of information was not taken on board.
The waiter suggested a Poppadom (£1.20), no thanks. And with Spiced Onions, Mango Chutney and Mixed Pickles at £1.95 each, I was not being taken for a mug. Those who choose to do so, have my permission, but please, not in my company. 
The waiter brought a heated plate, a side plate. I was to eat my Curry and Rice from this? Even when the food arrived, the penny didn’t drop. And given the price of the Rice portion, why would it?
The contents of the small bowl looked familiar. The same colour and consistency in the Masala as has evolved at nearby 
White Fish, possibly Haddock, spiced only on the exterior. Hector’s ongoing argument re Chicken Curry comes home to roost. It did taste – Fishy – a key feature in a Fish Curry that too often is not realised. 
The Flavours, I recognised. The same tang as is the feature of Machi Masala at 
The Rickmeister, aka The Man from 
Arriving at 
Mr. Khan himself took the Order after Ricky began to believe we would have to go up to the counter. I did advise that if drinks were required, it is a matter of help yourself from the fridge. Dr. Stan took a Rubicon, no other drinks were consumed, though a jug of tap water was available, if one insisted. At 
Technically, the wrong Masala, a traditional Aloo Gosht should be served in a Shorva, however the House Blended Masala is what I was expecting. That is how it is. I arranged ten large pieces of Lamb over the Rice, then half as many bits of Potato. 
A lack of Seasoning has been the recurring criticism on my previous nine visits to 
Beautifully Tender Meat, only but a trace of sinew encountered, this was quality. Some pieces of Lamb suggested absorption of the Spice, a parameter verified when I tackled the Potato. Clearly, this had just been added and so the magic absorption that an Aloo Gosht on display would have acquired, was not present. Still, the light and fluffy Potato was adding further Diversity, and why I chose this over the Lamb Mushroom Curry (£11.95). 
Why this was £2.00 dearer, than the other Dishes on the 
It’s alright, not what I was expecting – was an early comment by Rick. 
This was Dr. Stan’s second Palak Gosht in eighteen hours. The Hector did well not become involved last night. A victory in Europe by The Famous had to be celebrated otherwise. 
A basic curry with medium spice. A good blend of spices. Gemüse spinach, which I like because its quite thick. Tender meat, plenty of it. Just about finished it. 
The Bill
Monday lunchtime finds Hector and Marg at 
West St., Tradeston, Glasgow G5 8BA). En route, Marg declared that she was happy to have the Lahore Lunch (£8.95) which features Vegetable Pakora, Keema and Chapattis, great value indeed. Hector had a Desi Curry in mind. 
Medium plus – was the agreed Spice Level. Usually, at 
The Vegetable Pakora arrived, three large pieces, a Chilli Dip and a Soupçon of Salad
Well-fired, a no doubt double fried, Marg insisted I have one. I took a half, an opperchancity to secure a well illuminated photo. Discrete pieces of Potato and Onion were not visible, the Gram Flour was to the fore. Suitably Spiced, tasty, however, Hector’s plate was about to be topped up with something else.
Served at her discretion, this reinvigorated a conversation Marg and Hector have been having since our recent two visits to
The waiter brought the remaining food on a large tray. Two Chapattis, Marg only required one. Wholemeal, not suitable for the Hector, Marg was content. 
Not the full portion as ordering a la carte, but approximating to the actual quantity which Marg prefers to eat. There was a moment of concern when Marg thought she might have been served Chicken Mince, but the darkness surely confirmed Lamb.
Across the table, there was a completely different dining experience. The Mushroom Rice was served directly on the plate, not 
The quantity was significantly more than Marg had been served. The Meat count reached double figures as I arranged the Lamb and some of the Thick Masala on top of the Rice. Spotting the Sucky Bone was another plus.
Small pieces of Pickle were strewn through the Masala. The distinctive 
Super-Tender Meat, melt in the mouth, but as I remarked to Marg, I always end up chewing, then chewing more and more, towards the end game. This must be down to me, not the Meat on the plate becoming tougher. 
An interview? 
Yadgar
Hector’s portion of Goshat Karahi (£10.00) had been ordered yesterday by contacting Shkoor, Mein Host, directly. This would avoid a forty five minute wait for the outstanding creation to be prepared to the standard which sets 
The window tables were occupied as I entered, other people evidently appreciate this time of day as an optimum time to eat. Unusually, I took the furthest table between the kitchen entrance and the facilities. Shkoor arrived moments later, Robbie soon thereafter.
Food, Robbie ordered a Daal and an Aloo Gobi. Today, as one of the Daily Specials, Aloo Gajar Mutter (Potato, Carrots and Peas) was also on offer. Unusually, Aakash our waiter, had provided a 
Not to be denied, I added a portion of Aloo Gobi to my Order, Chapattis (£0.90) would accompany, not that I would be eating much Bread. Wholemeal Flour, I have gone off it. The customary cans of Mango Rubicon (£1.80) completed the Order.
Today, Poppadoms aplenty, Salad, Dips/Chutney, and Mixed Pakora spontaneously appeared. This is why Hector and Co. usually pay an agreed sum when eating here en masse. I’ll also invite readers to go back a few posts to share the recent angst of paying for Poppadoms etc. 
A portion, eight to ten pieces of Meat, is typically served in a bowl, behold the full Karahi! This was easily the half kilo, not on the 
Topped with Coriander and Ginger Strips, Tomato skins were visible in the Minimal Masala. Karahi, not Curry per se, prepared Meat is cooked in a Tomato-based Masala. Simple, many a Chef has relayed the method, online videos too, but Hector’s attempts always fall short. It’s not just knowing the ingredients, but the how much and when. At 
Daal has of course featured previously in these pages, appearing as a – try this – when there’s a group. Robbie remarked on the size of the Lentils, yes they come in varying sizes and colours, advises the omnivore.
With the Oil separating and collecting on the periphery of the plate, a good stir was probably required to bring out the full Flavours. Unless it’s a veritable slick, never discard the Oil.
The humble Potato, such a key ingredient, it can be added to any Curry. Potato absorbs in the way that Chicken never will. Cauliflower always brings its own distinctive Flavour to the party. As long as it al dente, another winner. 
The Aftermath
Lord Clive and Lady Maggie of 
As ever, the two tables were unoccupied, however chairs along the wall have been replaced by fixed seating. The wall covering has also seen an upgrade. One can conclude that people sitting-in is being further encouraged in what is essentially a Takeaway venue. Next, a toilet, then we’ll be talking. 
The hoped for Lamb Karahi Lahori was on display and in sufficient quantity for the four of us. Maggie accepted she should have this, such was the level of recommendation. Marg considered her favoured Keema, here as Aloo Qeema (£7.00/£9.00), but on seeing it was Chicken Mince, decided otherwise. This would be her first full on experience of the Lamb Karahi Lahori at 
With no sign of Arshad or Amjad, it was clear that the chap serving was another relative. Bread was added to the Order: for Marg, her customary Tandoori Roti (£1.00), for Hector – Tandoori Naan (£1.50), Clive was not missing out on the opperchancity to have a Lamb Mince Paratha (£5.00). Maggie enquired after Rice. Boiled (£2.00) and Chicken Biryani (£6.00) were on display. Mushroom Rice, her request, not possible. Boiled it would be – and not too much – was the plea. 
The usual table was claimed, I arranged glasses of water, it’s help yourself at the counter. The Bread would be cooked to order, the reheat of the Karahi would not take long either. 
A Modest Salad and a bowl of Raita followed next.
Then there was the Boiled Rice, way more than Maggie required, Clive took some, but again, wastage. We were here for the Curry. 
Approaching a Shorva, and so ideal for dipping, the Masala was packing the intensity of Flavour I have come to expect at 
Marg:
Today, Howard and Hector finally enjoyed a day of indulgence featuring the odd Bier or two, and many a cult movie: Hell Drivers, This Island Earth, The Day The Earth Caught Fire, The Satan Bug, Zero Hour, The Black Shield of Falworth, Deep End. A home-cooked Curry would feature, Marg even promised to return in time to partake. 
This morning, the final preparations. 
Visually, this Desi Lamb Curry is what I had imagined: a Thick, Tomato-based Masala with minimal Onion, the hint of Creaminess partly from the Cashew Nuts. The Potatoes, having sat all day in the Masala would have taken in the Flavours. 
Some of the Meat had already detached itself leaving Sucky Bones. The Tenderness was a given, the pre-cooking guaranteeing this. Having been cooked firstly in the Garam Masala, then the main Masala, the desired – something extra – was achieved. 
This Lamb was very much in the – giving – category. Short of ordering Tikka Lamb, Mainstream Restaurants do not manage this, and how is pouring a Masala over Tikka Lamb a Curry? 
My first fork happened to have a black cardamom. That woke up my senses. The texture of the sauce and lamb looked perfect. I thoroughly enjoyed the very tender meat with flavoured potato. 
The curry naturally was lamb which came in a rich, deep sauce. Dark and intense, both the sauce and meat had oodles of flavour, with the lamb being melt in the mouth. Given that some, too many restaurants et al only get one element of this right, it was a bonus to get both. 
Hector and Marg are back at 
Craig and Lesley used to appear regularly in these pages, 
An Interesting Starter: four pieces of Chicken, just as well, one each. With cremated nodes, suggesting the Tandoor had been employed, still remarkably White Chicken. Soft, succulent, the Cheese was noted by all but was not intrusive. A new experience. 
The Special Dham Pilau was experienced by Hector 
Topped with Ginger Strips, a threat of Coriander, sliced Bullet Chillies and a slice of Lemon, plenty garnish. Crunchy bits, Spicy bits, Tasty bits, for later. 
Served Whole? Nope. The way the Naan is cut at 
The same Toppings as the Nihari, I wonder how similar was the Shorva/Masala. Marg would go on to describe the Masala as – Thick, so maybe a significant departure from what I had been served? No doubt, the Lamb was from a different cut of the beast. Marg’s summary of the evening:
As seen on Tuesday, no Herb Toppings, Cashew Nuts featuring instead. This Masala was Classic Curry and with this I would have favoured Rice. On advising Craig, Marg was mindful that he does not normally tolerate Cream in any form, yet he accepted a hint of it here. Sqd Ldr Craig:
Punjabi Chilli Chicken
This 
Inevitably, the Bread formed much of the leftovers. 
Our last Curry with Mark and Jude was in 
The complex 
A glass of red wine and the first of two large bottles of Sparkling Water were ordered. Drinks – £18.40. Hector the Miserable? OK, it was a special night and we were out – to dine.
Having left for but a moment, I returned to find the Starters on the table accompanied by a further four Dips. 
Seven decent sized pieces of what I took to be Haddock. That they were freshly cooked was not in doubt, the pieces were so pliable. The Dips were hardly required such was the Flavour from the Fish, but when in 
Helensburgh’s long lost 
Mark said – the Pakora was great. Jude also praised the Condiments. We had amassed seven. 
Both Rice portions proved to be enough to share, especially with Bread accompanying. Having celebrated the Mushroom Rice this past year at 
What lay beneath the toppings of Coriander, Ginger Strips and sliced Bullet Chillies, was exactly what the Hector helped develop in Helensburgh after Methi was first identified in 
The Seasoning was a la Hector. The Herb-rich Masala was approaching the great Bradford Curry Taste. The Bullet Chillies, taken as and when, gave the extra – kick. 
Wonderful! – was an early exclamation by Marg, and why not? The Masala was – Classic Curry, and the Lamb was served – on the-bone. 
A Boneless Nihari, but as we now know, cooked with Bone in the pot. Traditionally served in a Shorva, this Masala was heading in that direction, but was far from watery. A Dark, mysterious Masala, and once again topped with Coriander, Ginger Strips and sliced Bullet Chillies. 
This was the only Curry this evening from the
Rocky was back. More Curry recipes being described. I had to ask The Big Question!
Rocky presented a portion of Chai-mix, reminiscent of Turkish Apple Tea.