Will writes...

The Petersfield Curry Club began its tenth year with a visit to the roundly-approved Gurkha Durbar. 15 of us, a XV, fitting given the club's Rugby origins.  For my part, I'd only been to Grayshott once before, to help Nan buy a carpet (my advice was only bought by the promise of an ice cream), so it was mostly new to me. 

Aperitifs in the ‘Lounge Bar’ of the Fox And Pelican, rather plush, then up the road to the restaurant, small and immaculate inside, pristine white walls draped with occasional Gurkha green flags, and a varnished wooden floor you could see your reflection in.  In John’s absence, Trevor fixed the menu and drinks were ordered.

Poppadoms came with mint yogurt dip, mango chutney and something vaguely reminiscent of Branston pickle, different and tasty.  We were served 4 starter platters between us, including deliciously moist Aloo Khaja (potato cakes with carrots, peas, ginger) as well as Chicken Liver (aka Kalejo Bhutuwa) that combined superbly with sweet roast red peppers and onion.  Rather too salty char-grilled lamb only made it into 50% of mouths; Sinka Prawn and the famous Momo were enjoyed by all. 

The main course included a couple of clay oven dishes, Chicken and Lamb (thumbs up), one each of several others.  This time some of the milder dishes were stand outs:  Rato Kukhura, CTM cum Rezala, sweet, nutty, resplendent orange and Mayalu Khasi, Lamb like a velvety Korma.

I'm a stickler for veg, and Aloo Chana delivered super taste, Aloo Tama Bodi, bamboo shoots, black eyed beans and spuds, lovely mountain home-style flavour to savour.  Rice and Naans too… Afterward, everyone invited back to Grayshott social club feeling well satisfied but by no means stuffed, besides the season has passed for stuffin’ (Turkeys everywhere breathe a collective sigh of relief).

For my 23rd birthday and enjoyed slow paced evening in relative peace and calm.  Informed by one waiter that in 2 weeks since Telegraph review restaurant has been fully booked, Monday the first quiet night.  Glad of it?

Unlikely, hard work second nature to a Gurkha and the team have just agreed a takeover of the Gurkha Palace at Liphook making for another going concern.

After exchange of pleasantries our party of 6 set about ordering.  House White, Pinot Grogio, a safe companion to curry meals, light, crisp, cutting through the spices, hitting top notes.  Starters included aforementioned potato cakes (Aloo Khaja) and chicken livers (Kalejo Bhutuwa), one offering of deep fried Aubergine.  Sensible portions - countless curry houses forget these are only supposed to be ‘appetisers’ - simple, fresh presentation. 

Chicken livers good depth and richness of flavour.  Mains too many to mention.  I chose Monkfish in a smooth, light tomato orange sauce, that sang of several spices, accompanied by a moist aromatic saffron gold rice, creamy homestyle black lentils (Kalo Daal), delicious and mild, as well as cumin spiced fried potatoes (Aloo Jeera), bit on the floury side.  As per usual I scavenged, gladly stole Dad’s keenly marinated, clay oven cooked Lamb strips.

Reflecting now on my experience of the Gurkha Dubar it’s a fairly unique purveyor of ethnic cuisine, where one is able to enjoy dishes each with individual character. I’ve experienced greater taste sensations elsewhere but it deserves a 4 out of 5 rating nonetheless.