Glasgow – Ambala Deli Bar – By Invitation

A recurring theme in my visits to Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) has been the desire to establish the identity of Mein Host. All was revealed when Ahmed contacted The Hector (hector@curry-heute.com) with an invitation to visit as his guest. Hector is always willing to consider such invitations in order to further the breadth of coverage in Curry-Heute, and possibly to experience the Dishes I might not normally order as a paying customer.

Arriving just before the agreed 18.00 I looked around for the Excellent Waiter who has served me on my previous visits, no sign of. Mein Host, Ahmed, had the easier task given that my photograph is ubiquitous on this humble website. I was invited to choose my table, only one was currently occupied and one awaited clearing. I selected the table occupied last visit when Kenny and I had the Marvellous – Handi Gosht. Ahmed invited me to order anything from his Menu, – No Chicken please, except in Starters – was my only caveat. I listed the Dishes I had experienced, he suggested Karela Gosht (£8.99) and Keema Aloo (not on The Menu?). Ahmed insisted I would be impressed by his Karela Gosht, he knew my appreciation of the Bitter Gourd from other Blog Entries, it was the discovery of this Vegetable at the New Karahi Palace which set me on the road to the oft-consumed Karahi Gosht. Hector has seen enough Karahi Gosht in the last week.

Howard’s presence was also agreed, he entered punctually, introductions were made. If Howard enjoys a Curry it must be Wonderful, also as was proved in Rome a few weeks ago, we do not always agree.

In anticipation of the Forthcoming Feast, there had been little food intake in the course of the day, Starters could therefore be accepted. Samosas (£2.95) and Vegetable Pakora (£3.70) were agreed upon, Mango Rubicon would provide the Liquid Refreshment as it tends to do when Sparkling Water is not available.

Two Keema Samosas were served with a Chat drizzled with Tamarind. The Starters Menu lists Dhai Bara (£3.70) or Dahi Bhalley most recently encountered at the Maidens Hotel (New Delhi), presumably this was – The Chat. I believe therefore this combination appears on the Menu as – Meat Samosa Chat (£3.99). A Long Platter of well-cooked Vegetable Pakora was presented by our Young Waiter.

The Pakora was a visible  departure from The Norm. With Fresh Coriander sprinkled on the outside and the Onion chopped into Fine Strips, this was a Different Taste Experience. The Seasoning was most satisfactory but was such that it detracted somewhat from the enjoyment of the Samosa.

The Samosa was decidedly Meaty, Chunky and Lightly Spiced with Minimal Seasoning. Cue the Tamarind from the Chat, the Melange worked well, each component complementing the other.

Howard was relaxing into the moment, impressed so far. He will no doubt add his own comments henceforth.

During the interlude The Menu was studied further. Batery £8.50) (Batair/Kaadai) is a Dish encountered in few Glasgow Venues, Quail is much tastier than Chicken. Typically served in a Shorva, this would be markedly different from that normally ordered by Hector.

Ahmed brought The Mains, the Batery would follow having only been agreed upon moments before. Both a Chapatti (£1.10) and a Naan (£2.00) accompanied a Generous Portion of Peas-Rice (£2.20 – £2.95).

Karela Gosht

Both Howard and Hector could tell this was Special just by the appearance. The Karela Gosht was served as Dry as any Karahi should be, the Lamb was on-the-bone, and topped with  copious Slices of Karela. The Karela appeared to have been cooked separately in the classic (herb-spice-roasted) manner. For those who can tolerate the intensity of flavour this Vegetable emits, this was a Treat.

An earthy bitterness – was Howard’s reaction to the Dish.

A tad more Seasoning required – was mine. In fact, to get the Seasoning spot-on is probably next to impossible, far easier to over-salt the Karela and ruin the Experience, perhaps today was Perfection.

The Lamb was partly Lamb Chops and then Other Cuts, very Tender, Quality Meat. The Spice Level was Sneaky, initially Medium, then it crept up. The Oil residue at the bottom of the plate was remarkable by its absence.

The Karela Gosht had the – Wow!

Keema Aloo

We could not find this Dish on the Menu and so were honoured to sample it. Perhaps it is worth asking what else is available when one visits Ambala. The Potato content was less in Ratio to the Mince than found in other venues. The Keema was decidedly Light in Colour. I have never seen such a Dry Keema Aloo, if the Karela Gosht was remarkable by the Minimal Oil, this was even more so, there was but a Film on the bottom of the plate.

Hector’s preferred Keema Dish is Methi Keema Aloo, there was no sign of the much appreciated Herb in this interpretation. Cafe Reeshah has yet to be beaten in the serving of this Dish. However, let us not look the Gift Horse … this was still a Fine Keema Aloo, however, both Howard and Hector’s attention did return to finishing the Karela Gosht.

The Accompaniments

The Naan was the Standout. Served Glowing, Light and Fluffy, this was an Excellent example of the genre. The Chapatti had Girth, a Substantial Bread, I doubt if anyone would require more than one to accompany their Main Dish. In the past I have also complimented the Paratha served at Ambala. Whatever one’s preference, the Bread served at Ambala is to be commended.

The Peas Rice was more than we could ever use. The Peas became a welcomed addition to the Keema Aloo, Mince Potatoes and Peas, a Standard across the Continents.

In anticipation of the Batery being served in Shorva, the Rice would come into its own.

Batery- Quail

This Dish had a completely different dynamic to that which preceded: two Quails topped with Green Chillies served in a Classic Shorva. Hector’s dilemma is always to eat with Bread and splash all over the table, or let the Rice absorb the Soupy Masala? As ever, the latter was the dominant solution, though I had – to dip. Howard coughed.

A bit Spicy, Howard?

Ahmed asked more than once if his Food was too Spicy for us.  Nothing we cannot handle.

As with the Karela Gosht and the Keema Aloo, there was an Earthiness to the Flavours, however, the Shorva was markedly different. The Raw, Basic, Spicy Flavour, took me back to the Curry of the 1960s. This was closer to Indian Curry than the Punjabi which is the Glasgow Norm.

Quail are Small, Footery, the Rewards are worth the effort. The Exterior Meat could be seen to have absorbed the Shorva. Cooked on-the-bone and with the Skin on, this is exactly how Poultry should be cooked, as verified by a Chef recently. Alternating between the Peas-Rice-Shorva and the Meat, this appeared to be the way to maximise the Pleasure. Howard agreed, this was way better than Chicken. I had to sample a Green Chilli, I should have known better. The last few pieces of Karela mixed with the Rice-Shorva gave the final Big Taste Blast.

As a Main Course this Dish would suit, say a Marg, who does not require The Full Bhuna, but something Light to eat. I would never order this as a Solitary Main, Quail is hard to find, to share a Portion as a Side would be Ideal.  One should not pass up on the Opperchancity.

The Batery had taken us to the limit, the appetite had had been sated.

Time to Chat

Ahmed sat with us and answered some questions which are best related in the Ambala Page on Curry-Heute. The answer to one burning question has to be shouted from the rooftops: the name of The Waiter who ironically was off today but has seved us so well in all previous visits – Naveed.  A photo is long overdue.

Naveed could become a Legend!

Dessert – Kuli Falooda

An Ice Cream Sundae would not have been commensurate with the purpose of the day. Gulab Jamun has been enjoyed on occasion at other venues, time for something completely different.

Kuli Falooda (£4.20) – Fresh Noodles, Rose Syrup, Rubbri (contains Nuts), Basil Seeds, Kulfi.

The Vase amused, we had to decant but not before the Mix was given a good stir as per instruction.

Noodles? One assumes they were Rice-based. This was definitely a New Experience. Sweet of course, one for the children.

The Staff

The Kitchen Tour

Ahmed was keen to make it known that at Ambala they do not buy in packet Spices, they grind their own. The Kitchen was spotless as it must be. Kebabs for later use were wrapped in Film, those for imminent use were separate. The preparation of Samosas was ongoing.

Curry Dishes are prepared in the Kitchen, the Kebabs can be cooked behind the Counter. The Tandoor is located in the corner of the Kitchen furthest from the Emergency Exit, it must get hot over there. How many Proprietors invite the Public to examine their Kitchens?