Kenny is on holiday, his long Summer Holiday, and so is free in the daytime pro tem. He proposed a Curry Rendezvous, I proposed a new venue.
Hector has been sampling the Menu at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) over the last three months. One untried Dish stands out – Handi Gosht – Lamb served on-the-bone, advance warning required to prepare it, or a wait on the day. Note, there is no extra charge for Lamb as many venues have sneaked in over the years.
I phoned on my way into town and discussed our options. The Handi Gosht is sold in two quantities: £10.99 for a Regular Portion, £16.99 for Large. This is a system I endorse whenever it is encountered.
Whoever was on the other end of the phone convinced me that a Large Portion would be enough for two to share. We are used to sharing a Kilo of Lamb on-the-bone, just how large – Large – would be… no weight was mentioned. The phone-call was otherwise very precise, the portion size, Lamb, on-the-bone, Spicier than Medium, 16.00.
Ambala Deli Bar is located two blocks from Pollokshields East Train Station, next door to a busy Cash&Carry serving fresh produce. Kenny was waiting outside just on 16.00. The Usual Waiter greeted us on entry, my new Co-Diner was introduced. I have still establish who Mein Host is, still a Mature Chap occupies an armchair at the window. One day I shall get to the bottom of this.
I suggested we have Mixed Vegetable Curry (£6.50) to accompany. This should lead to – The Excess – we are used to. I particularly enjoyed the Mixed Vegetables I had on my second visit. Two Chapattis (£1.10) would provide Bread for Scooping. It was good to see Chapattis sold at a more reasonable price, if any charge at all is justified. I could not help but notice the price of stuffed Breads, see below. Where do they think we are, Aberdeen? Over four quid for a Bread? Not for me.
Kenny loves his Spiced Onions, this meant Poppadoms were required. I had to agree, what we would be charged for these, if anything was unclear.
The Portion of Spiced Onions was quite Modest.
The spiced onions could have been spicier – was Kenny’s take, he is the expert on these.
When the Large Karahi was placed on the table, we knew we were on to a Winner.
The Large Handi Gosht had more than enough Tender Lamb to share. The Masala was the Thick Mash that only the Very Best of venues can serve. The Vegetable Oil was collecting around the edges of the Karahi, can’t wait to dip.
The Mixed Vegetable Curry was served on a Plate, not a Karahi as before, a clearly Different Masala. The two Chapattis were served in a basket, Normal Chapattis, – Floury – is how Marg now describes them.
With everything arranged and photographed it was time to get stuck in. Kenny was already commenting on the aroma of Ginger from the Handi Gosht. The Seasoning was there! From this base, Curry attains the – Wow! The – Kick – was there too, not to excess, comfortable. Cloves was the next Flavour to emerge, again not to the detriment of the Overall Handi. The ratio of Bone to Meat was well within acceptable parameters, – Sucky Bones too. When Howard and Dr. Stan read this, it will be a matter of – When are we going? This Handi Gosht was as Wonderful a Curry Experience as a Hector could hope for. Need I write any more, until next time?
The Mixed Vegetable Curry simply did not Compete or really Complement. Potatoes, Carrots, Aubergine, Courgette and possibly Turnip all featured. The Aubergine was a Mush which gave the entire Dish the sense of being Overcooked. Aniseed was a Flavour encountered momentarily. The Spice Level was equal to the Handi, the Seasoning decidedly less. The lack of Seasoning and the too Soft Vegetables tempered the impact. The Mixed Vegetable Curry was Excellent when first sampled, not so today.
We had more than enough Food. Kenny retired first leaving The Hector to finish the Meat. Some Vegetables were abandoned.
Kenny can always be relied upon for a word or ten: A tasty and flavoursome addition to Hector’s Southside Curry Haunts. The lamb was tender, falling effortlessly off the bone. The sauce had the required amount of spice that lingered in the mouth long after the food was gone.
The Bill
£30.89. There was a £1.50 charge for Crispy Poppadoms and no charge for the Modest Portion of Spiced Onions. Two cans of Mango Rubicon (£1.10) were also included.
The Aftermath
For what we ate, the prices here are commensurate with Yadgar and the New Karahi Palace. Ambala Deli Bar is well on its way to being the Curry Find of 2016. I must get Marg back for an Ice Cream Sundae.
