For reasons, other, Hector had to collect his car from the Southside at Lunchtime today. Southside, Lunchtime, might as well take advantage. The gods had other ideas, after a wait for the AA Chap to change a wheel it was 14.30 when Hector entered Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP). This venue may well become the Discovery and new Glasgow Recommendation of 2016.
The place was busier than on my first visit despite being mid-afternoon. The same Waiter as before approached my chosen table – Long time no see, my friend.
For every new place I find it takes longer to get round the others, Hector cannot be Ubiquitous, sadly.
The Menu was studied once again, this time I spotted a Lamb Chops Platter, £21.99 for fourteen pieces, as opposed to £6.99 for four. Still pricey in comparison to other venues. With Dinner in just over four hours, the thought of eating a Mass of Meat did not feel appropriate. Mix Vegetable Curry (£6.50), would this be the same Vegetable Curry as served as Standard, so I believe. Buffet #4 in Jaipur set the Model. A single Chapati (£1.10) should provide a Vehicle for Consumption and Carbs, who needs more Carbs?
The Waiter tried his best to increase the Chapatis to two, I assured him one would be enough. A can of Mango Rubicon (£1.10) would complete the Order. It was then I noticed an instruction on the front of the Menu. Next time.
As before, two Pots of Dips were provided, looking around the room, I saw these untouched at other tables. Perhaps they should go the whole way and supply a Poppadom.
Last visit, whilst no pots of paint were lying around, there were sufficient clues as to the décor being a work in progress. We appear to be finished, what a colour scheme. Lilac walls, green orange, white, it sort of works. The tables were red last time, now they are black. Wall-mounted TVs advertised the Fayre, I like this place.
I counted ten Fellow Diners including a couple of weans. As last time, a Big Glass of Ice Cream was brought, minutes later another. Maybe I shall have to order one to secure a photo.
Mix Vegetable Curry
Served in a Karahi, it looked like a Karahi, not the Slightly Creamy Dish that The Indian Experience suggested. This is a Punjabi Restaurant, Punjabi Cuisine. Topped with plenty of Fresh Coriander, there was the Hector-favoured Minimal and Thick Masala Mash with the Oil residue collected around the periphery of the Solids. Had I asked for a Vegetable Karahi, how would it have differed?
Carrots, Cauliflower, Broccoli, Peas, Green Beans plus the Ginger Strips were the Interesting Vegetables. The Kick was Intense, the Seasoning just on the Limit. There was a Subtle Sweetness, I would deduce emanating from the Carrots. Hector has theorised about the presence of Carrots in the Masala of my Most-favoured Curry House, Curryspondent Ahmed insists otherwise. Carrots definitely do something to the Overall Flavour of any Dish. Cumin was to the fore, Full of Flavour, this was a Very Imp
ressive Curry. The Single Chapati was sufficient.
The Waiter asked again if I required another Chapati, or anything else. Hector had enough Food before him.
This is Wonderful! – I said to The Waiter. It was.
The Bill
£8.70. A very filling Lunch.
The Aftermath
Now to find a new tyre…