So, have you spotted subtle changes to Curry-Heute? The Curry-Heute Blog is now the Homepage, the former Homepage is now – About. People have told me they have found it difficult to find what they are looking for, the – Search – facility has always been there, it is more prominent. Hector actually takes pleasure in scrolling down the page to see the list of venues visited in the last nine years. A friend’s father once asked how it was possible that I had visited so many Curry Houses in so many nations… twenty seven countries and counting. Who’s counting? As ten million hits approaches, the counter has gone!
Stewart and Hector met at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) this afternoon to see what changes could be made to the layout of Curry-Heute. Ambala’s advertised wi-fi was not working and the Huawei was not talking to the HP which had been brought out for the day. We were left to eat Curry.
Hector contacted Ahmed, Mein Host, during the week to ensure that the Lamb Handi would be made available, it is still not on the Menu having disappeared after a revamp. The assurance was given. October 2017 was the last time Hector was served Lamb Handi at Ambala.
Arriving before the 14.00 rendezvous, Ahmed stood up to greet Hector, a handshake evolved into a hug. A window booth was taken and a power socket identified just in case. I knew what we were having but waited for Stewart to arrive before confirming.
Poppadoms and Spiced Onions were already on the table when Stewart came in out of the rain. He was happy with my plan to share a portion of four Lamb Chops (£8.50) in addition to…
The Waiter came to take the Order. Lamb Handi was an issue, not on his Pad. I asked him to consult Ahmed who was sitting in the adjacent booth. Instead of the hoped for on-the-bone Large Lamb Handi, we would be having a kilo of Lahori Chaska Lamb Karahi (£24.99). Two Chilli and Coriander Naan (£2.99) completed the Order. The Waiter asked if we wished anything more:
Do you think we can finish all that? – the point was taken.
Ahmed came over to tell us that his Lahori Chef would be cooking a worthy Dish for us. I didn’t tell him that I had already experienced it and was not over impressed.
Lamb Chops – to share
The Menu says four Chops, five came as happened last time when the plate was so full I thought we had ten. Stewart showed grace and let Hector have the odd Chop. It’s not often Hector secures the extra Lamb Chop.
The Chops were appreciably larger than the norm, well fired, cooked through, yet still moist. The Lemon Juice, the mandatory complement, added that something extra special. Perfect Lamb Chops for sharing, or as a Main Course in their own right. Ahmed again engaged us, he knows his Lamb Chops are more expensive than many venues, but his are appreciably larger, a matter of – Mind the Quality and feel the Width – to paraphrase a 1960s sitcom.
Lahori Chaska Lamb Karahi
Ginger Strips, Fresh Coriander and roughly cut Green Chillies topped the Meat and Masala. Hang on, this is a kilo? Stewart suggested we should carry scales. Compare today’s (left) with three months ago (right).
Is Curry-Heute becoming Curry-Polis? The number of pieces of Lamb was in excess of twenty, in effect, two decent standard portions and not the bountiful feast we had anticipated. How heavy was the big bone which features so prominently?
The Spice Level was acceptable, the Minimal Masala was ideal. What we had was enjoyable but nowhere near as distinctive as the Ambala Lamb Handi of old which I shall keep asking for. When Ahmed came over to check all was well I had to tell him:
… a small kilo.
Nihari
Ahmed returned some minutes later with a Lamb Shank in Shorva – Nihari – on the house. This is not a Curry which Hector would normally order, Shorva, the antithesis of the Masala we had in the Karahi. The cut of Meat was easily shared. This Lamb was way more chewy than that presented in the Karahi, confirmation that despite one’s respect for this equally Traditional Curry, Karahi reigns supreme. Mint – was the first Flavour to register on the plate. Anise, Ajwain – was Stewart’s take. 
Mopping up the Shorva made the Naan soggy, not how Hector likes his Naan. Initially the Naan had been the ideal base on which to scoop up the Karahi Masala. Served in halves, I was surprised at how much of it I eventually ate. Chilli and Coriander Naan, definitely the way ahead.
That was epic – exclaimed Stewart when all was done. We had been fed, eventually.
The Bill
£39.47 The Lamb Chops did inflate the total.
The Aftermath
The Manager emerged from the kitchen as I paid, the first time I had seen him today. On being asked about the meal I had to relate that my desire for Lamb Handi maintains. I was informed that the new Chef will be charged with recreating this masterpiece, but it is likely to be Boneless.
You can’t always get what you want.
We retired to The Laurieston where the wi-fi was a bit slow. The new Layout/Theme I had in mind for Curry-Heute may not be backwards compatible. At least now I have a better idea on how to upgrade.