Two weeks have passed since our last Southside Curry, this had to be rectified. Hockey coaching completed, Marg phoned Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) to arrange – a Takeaway for Hector. Ambala was Marg’s choice, the Order was our standard kilo of Lamb Lahori Chaska (£24.99), one Chapatti (£1.20) and a Chilli-Coriander Naan (£3.99). Medium-Hot was agreed.
The Bill
£30.18 By my reckoning, the Naan has gone up by £1.00, the Chapatti was 10p less than on previous visits.
On arrival at Ambala, Marg assures me the Order was ready and she was recognised. Hector’s whereabouts and well-being were verified. Was Marg in conversation with Zaheer? We may never find out.
Having been double wrapped, the food was still warm, however, some like it hot. The contents of the plastic tubs were decanted to karahi and reheated in the oven. The Breads joined the Curry for the final five minutes.
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Lamb Lahori Chaska
No – foliage – was prepared today, as anticipated, the Ambala Karahi was suitably garnished with copious Ginger Strips and Coriander. The sliced Green Chillies also stood out in the Desi Masala.
I appear to have been avoiding Naan of late, here was one to savour. The outer area had risen well creating the lightness and fluffiness one hopes for. The central area was thinner, this would turn to crisp in the latter stages of eating as did the Chapatti. However, by that time, the need for Bread had waned.
The covering of Chilli and Coriander was well judged, both elements adding to the overall enjoyment, – for extra bite ask for more chillies – is advice I look forward to reading once more on an actual sit-in menu.
The Curry was seriously hot, care had to be taken in the first moments else the oil would have done damage. With slices of the large, milder Chillies seemingly everywhere, there was a definite, but not overwhelming – kick. Marg managed to refrain from her usual comment, in time she conceded that she could cope. In time? It only took thirty plus years.
The Masala Mash had the appearance of being Tomato-rich, a wonderful Texture. Once the fierce heat had subsided it was a matter of tearing in. The Meat was therefore ignored for a significant time whilst the amazing combination of fluffy Naan and Masala Mash was enjoyed to the full. The flavours of a – Desi Curry – were there, more Seasoning would have brought them out further.
There were no Sucky Bones, instead, what I took to be ribs. Whilst the Meat was delightfully Tender, it did not pack the full Flavour of Lamb that had fully absorbed the Spices. I will make it clear that any criticism levied here is nit-picking, this was still in a different league from the Mainstream.
Marg coped with, nay enjoyed, her Curry:
A lovely flavoursome Curry with tender lamb and a hot and spicy sauce. Too many pieces of chilli for my liking, but it did not spoil the overall meal.
My next Ambala Curry should be at source, sixteen more days until the beginning of the end, hopefully. From April 26th, there should be a lot of Curry consumed, it will not all be a Karahi Gosht frenzy. Hopefully I shall manage to secure a range of different styles even if this means Vegetables featuring prominently. Lamb Chops, drool, I have deliberately avoided these as a Takeaway throughout Lockdown, the sizzling – straight from the kitchen – experience is half of the pleasure. Kofta Anda in a Shorva, and a Naan straight out the Tandoor. Two more weeks, almost within our grasp, yet in two days those in a southern land can enjoy these pleasures, albeit outdoors.