Having watched the movie – Jadoo – (King of Curry) over the past two nights, Hector was in the mood for Aloo Gobi. However, Hector cannot live by Vegetables alone, the Handi Gosht at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) has not been sampled for a few weeks. I have a two week – Window of Opperchancity – in Glasgow to get around my Favourite Curry Houses.
Arriving at Ambala at 16.30 I was not surprised to find no customers. It is still Ramadan, some of the staff sat at a table chatting, waiting for a customer. It would be another five and a half hours before the rush.
The Waiter recognised me and confirmed that I was here alone. The Handi Gosht (£10.99) and Aloo Gobi (£6.50) was ordered. The – Regular – portion was confirmed, when dining in Company, the – Large – is the norm, to share. I related my movie watching, my Waiter admitted that he too salivates when he sees his favourite food on tv. We were on the same page, alas, I got to eat.
The standard Dips were brought with a rather pukka Decanter of Tap Water. One is advised on the Menu that the Handi will take time to prepare. With nobody else to serve, I did not anticipate a long wait. I had not spotted any of the usual faces in the kitchen when I arrived, perhaps the Main Chefs were not in yet?
The Aloo Gobi and Handi Gosht were brought, a Mass of Curry. For once, I had to decant, else I would have felt stupid eating from two plates.
Meat and Two Veg
How British was this? No Bread, no Rice, a – Low Carb – option. Even a Solitary Chapatti would have been filling. I could eat this, comfortably.
The Aloo Gobi was – piping hot – the way I like my food. The Potatoes were Soft, the Cauliflower retained some firmness, Perfect. The Minimal Masala was slightly – Oily – and just a Tad under-seasoned. Time to tackle the Handi.
If the portion of Aloo Gobi was generous, the Handi Gosht was even more. The Meat count was well into double figures. Served on-the-bone, the Flavour of the Mutton itself came across, this was looking good. The Flavour of the Masala was slow to build up on the plate. Again, under-seasoned came to mind, however, this was soon revised. The Flavours came slowly, only three bones were set aside. Tomato Seeds prevailed in the Thick Masala, how I have missed this.
Alternating between Meat and Interesting Vegetables, the combination was – Sound – but today I achieved no sense of – Wow. I have to write it as it is. Had I been served this two weeks ago in Deutschland, I would have been in raptures; not double standards, reality.
The Waiter came over to check all was well.
It’s a great combination – he declared.
Indeed.
The Bill
£17.49. In effect I had two meals.
The Aftermath
As I left the empty premises I recognised nobody in the kitchen.
Ron MaKenna in the Resto review of the Village Ramadan Buffet, I think he was a little freaked out, but liked it. He should have taken you to keep himself straight on what to eat.
Happy hols Hector
Hector replies:
Thanks, Dr. Ed
I found the article, would never have known otherwise…me and Ron now communicating also.
Will post the link this evening when I have my first Curry cooked by Cretans, what could possibly go wrong?
Now trying to solve the mystery of Sighthill, Duncan and Dr. Ed…
Six million hits, well done, and a mention in the Herald as well.
Meant to ask about the prohibition, in one of your previous posts, about using herb stems in cooking. Where does this originate?
Surely the stems and roots contain much more flavour than the leaves, gram for gram. A quick blitz in a blender, with the garlic and ginger, does the trick and the mush can be fried off with the onions at the start.
The only caveat I would have is if the stems and roots are too woody, I would not use. The leaves can be stripped and placed in cold water for addition at the end of cooking and for garnish. What do you think?
Hector replies:
A mention in The Herald, tell me more?
(I said I had been in touch with RMac re – The Village)
The Chaps at KRK told me in the days of buying fresh Methi, not to use the stems. A moot point now since I use the frozen stuff, much easier. Coriander stems, always.