Glasgow – Ambala Deli Bar – Lahori Chaska Karahi + much more

In-laws had announced their plan to stopover at Hector’s House, this resulted in Marg, Kath and Graeme meeting Hector at Glasgow Central on his return from three days of Curry washed down by the occasional Ale in Manchester and Sheffield. And so this week of indulgence continued.

This evening was arranged around the time I last visited Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) and had just seen the new Menu. I had given Graeme warning that I expected him to be up for a share of a kilo of Lahori Chaska Lamb Karahi (£24.99) which is the new Signature Dish at Ambala Deli Bar.

I am assured that their wonderful Lamb Handi is still available despite still being omitted from the second redraft of the Menu. The Ladies were free to choose whatever their hearts desired. I’m a great, big, thoughtful old Hector.

We arrived at 20.00 and were invited to choose any table. I chose one near a portable heater just in case our Aberdeen guests found the West of Scotland to be a wee bit chilly, as if. Marg had warned them of the – garish – decor, I assured Marg that it had been toned down, the colour scheme tempered by new wall décor. I managed another photo to update my overall coverage of the interior of Ambala.

The Menu gives warning that the Lahori Chaska Karahi takes forty five minutes to prepare; – it is prepared from scratch – is the expression I have now heard twice. I went up to the counter to get this arranged, our Waiter assured us he was on his way to serve us. I also ensured that no – Capsicum – would be making an appearance. A Chap behind the counter assured me that this was – Desi-style, so no Peppers. As all Curry should be (!), however, Graeme had told me of his disappointment at not getting the promised Green Peppers in a Curry he ordered recently in Aberdeen. It would be good to imagine that Curry-Heute’s influence is stretching that far, and Aberdeen Restaurateurs are withdrawing this ballast/contamination.

With the wait established, Starters were called for. Having had Lamb Chops Karahi at Al-Faisal Tandoori (Manchester) two days ago, Hector was in the mood for (Tandoori) Lamb Chops (£8.50), four pieces are declared on the Menu. With Marg beside me, I might secure three. Marg suggested to Kath, a share of Vegetable Pakora (£4.80) with six to seven pieces declared. Kath was happy with this.

Graeme was keen to sample the Shami Kebab (£2.50). Perhaps the price suggested this would be too little, he quickly added a Channa Halva Pouri (£5.99). I cannot recall having had a Starter in all of my previous visits to Ambala, finishing a Main Course and the accompanying Bread has always been a challenge. Marg thought we may have ordered too much, I reminded her we were here – to dine. We hadn’t finished ordering of course.

Marg chose Fish Karahi (£11.99) for her Main Course with a Chapati (£0.90). Marg does not read Curry-Heute, both Howard and Hector have concluded that the Fish Karahi as served at Ambala is not what it could be. Marg’s choice initially surprised therefore, but as she likes to point out – in your opinion. Whose opinion should I express?

Kath selected Chicken Saag (£9.99) accompanied by a Naan (£2.40). As Graeme was following Hector’s lead, Chilli and Coriander Naan (£2.99), twice, concluded the food order. Marg announced she desired a glass of Mango Lassi (£3.60) and some Mango Chutney, Graeme sneaked in a can of Coke (£1.99). Ambala must make their money on the Drinks.

The Waiter read back the Order from his Pad, all was correct. There was time to take in the ambience, Marg was getting used to her new surroundings, the heater was certainly keeping us warm. Graeme stated that Ambala was the brightest Curry House he had ever been to. Marg spotted the bottles of Ketchup on every table. I related that this is down to being a condiment for what the majority of the Locals order, i.e. not – Curry. Such is the reality of Pollokshields. The two Dips which always make an appearance were brought to the table. Once the Starters had been assembled two more were presented.

The Vegetable Pakora arrived first, I counted ten very large pieces, here we go. We agreed the Pakora were – huge.

Quite spicy – was Kath’s first comment of the evening.

Mmmm, lovely – added Marg.

I thought I had better help out, no Chops yet. Yes, definitely decent Pakora.

The Lamb Chops was way more than four, I feared ten initially such was the size of the plate. The Salad included pickled Green Chillies, I love these. I started on the Chops. Graeme said he would have ordered Lamb Chops if we had not been having Lamb as our Main Course. I know not why Tandoori Lamb Chops and Lamb as a Main Course should be mutually exclusive. Marg advised Graeme that Hector is not known for sharing, he took a Chop, Marg took the tiddler. We had five Large Chops plus the Soupçon for Marg.

Soft, Succulent, yet well fired, the desired Carbon Exterior, definitely moreish.

These Lamb Chops are so good – exclaimed Graeme.

Graeme has just used the plural, yet he has only had one Chop – I pointed out. A second Lamb Chop crossed the table. Hector was left with the three, success.

If people want Lamb Chops, why don’t they order them?

For Hector, three Chops plus a share of a Kilo should be manageable, The Company have managed this at nearby Yadgar Kebab House many times.

There were still two Starters to go. These had been squeezed on to the table whilst we destroyed the Chops and Pakora. Meanwhile I found Marg helping herself to the Cucumber from the Chops plate, a first.

Graeme was dubious about the Shami Kebab from the start. They are typically Soft and too Mushy. This Shami was smothered in Onion with traces of Cucumber and Tomato. It was shared around, doing nothing for either of us, pretty nondescript, a disappointment. FYI: Chapli Kebab is so much better. (IMHO)

Channa Halva Pouri

This Starter deserves to be treated as a Main Course. Two Pouri were stated, these were separate, make up one’s own, not as say a Prawn Puri is presented – as a Wrap. The Halva had me puzzled as I did not initially realise this was the nomenclature by which this Starter appeared on the Menu. Apple – was mooted across the table.What is Halva? (Flour, Sugar, Ghee and sometimes Tahini.)

Hector order Chickpeas? If pushed. No way would I have ordered Halva, my encounters with Tahini-based Halva in the Middle East have never been pleasant.

Having accepted the efficacy of the Halva, it was a case of have it separately, or mix it with the Chickpeas. The Channa was in essence, a Chickpea Chat. I listened to everyone say how good this was, I took the Soupçon, Wow! The Chickpeas still did little for me, this was all about the Masala – Spicy and full of Flavour. Alternating the Channa with the Halva proved to be fruitful, this was not – Tahini-based Halva. Two Pouri, I nibbled, knowing how much Bread was due. The Pouri were Light, Fluffy and not Sweet as I expected.  Hector was well impressed.

I would certainly order this again, to share. There is also Chicken Halva Pouri (£7.20) available, tempting.

We congratulated ourselves on clearing all that had been set before us. No sooner had I taken the photographic evidence when our Waiter approached with a large karahi.

That’s a Kilo? Our Starters had been supersized, this was way more than the Kilo. Bring it on.

Lahori Chaska Lamb Karahi

Defeat was staring us in the face and we hadn’t even started. I’ll get to the abundant Bread later. This Karahi looked Magnificent, this was obviously genuine Desi Fayre. The now – Classic – Fresh Coriander and Ginger Strips were on top. The Meat was a variety of cuts, including more Lamb Chops. The Lamb was on-the-bone as it has to be to release all of the possible Flavours. Graeme was first to find a – Sucky Bone.

The Masala appeared to be Tomato-based with pieces of Garlic mixed in. This had the Rich appearance associated with a Desi Masala. As is usually the case with a Karahi, the Oil was already collecting around the periphery, here can lie abundant Flavour.

Taking a generous portion, I had hardly made a dent in the mass. Time to tear a strip off the Chilli and Coriander Naan, another first for Graeme. The Chilli adds bite, the Coriander ups the Flavour. It became apparent very quickly that one Naan would have been enough. Usually I manage about two thirds. Excellent Naan, one was already earmarked for the journey north.

The Meat was superbly Tender, the variety added mystery, what’s next? The Spice was below what I would hope for, the Kick came more from the Naan. I waited for what I know is the very distinctive Ambala Flavour to appear on the palate. The Standard Dishes sometimes achieve this, the Lamb Handi has always been outstanding, this Lahori Chaska was lacking in Flavour. In no way am I suggesting this was a Poor Curry, it simply did not live up to expectation. Of course I enjoyed it, however, I know the high standard the Chefs here can attain, this was not achieved tonight.

Across the table, Graeme was having a very different experience. This was his first Desi Curry, he has only ever experienced the – Mainstream. I knew he would be impressed by the Fayre at Ambala, he most certainly was:

The best Indian I’ve ever had.

It’s Punjabi – I had to point out.

The best – insert region – I’ve ever had.

We have more places in Glasgow like this – I boasted.

Marg took a sample – It’s sweet – was her take. Sweetness I was not getting.

Graeme stopped eating long before Hector who was working out what could be eaten and still leave a sizeable Takeaway.

Fish Karahi

Outstanding Fish Karahi is difficult to secure in Glasgow, as I have written before, some Restaurateurs do not wish to serve Flaky Fish, at Ambala they correctly do not fear this. The Fish Karahi at Ambala has been reviewed three times already and each time has been found wanting in terms of Flavour and seen to be far too Oily. That served this evening was commensurate with that presented before.

I was expecting whole fish – was Marg’s immediate reaction. Why, I know not. She saw me thoroughly enjoy a (flaky) Fish Karahi at Punjabi Sweet House & Grill Centre (Bradford) earlier this year and so should know the score.

Marg used her single Chapatti to scoop up the Fish and knew she was going to leave more than she ate.

I was greedy with the Starters and will enjoy it another day – admitted Marg.

She’ll be lucky, a Hector Snack is more likely.

Marg remembered the Mango Lassi:

It added a sweet flavour to my meal – and possibly her take on Hector’s too.

Chicken Saag

This is the first time Chicken Saag at Ambala has made an appearance on Curry-Heute. As I did not sample any I cannot be sure if it was Masala with Spinach or closer to Puréed Spinach. Whatever, it was suitably Thick, and as one expects, the Oil quickly collected at the edge of the Masala.

It will come as no surprise that Kath too had to admit defeat. Unlike Marg, she will have the opperchancity to savour it once more.

Kath’s take on her Ambala visit:

Delicious Starters, I really enjoyed the meal and of course am looking forward to having it again. There’s more than enough for another day.

Our Waiter took the remnants away for packing, no way will this food be wasted.

The Bill

£84.03. I was expecting it to be much more, on checking, this was accurate.

The Aftermath

Dessert had been mentioned, why is there always room for Dessert? In the end, Graeme bought an Ice Cream cone to take away.

Update – December 4th:

Thanks to Dr. Ed for pointing out that another – Million Milestone – has been reached on Curry-Heute!  Thanks as always to those who read these pages, and escpecially those who add their comments and recommendations.