Steve joined Marg at Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) for Hector’s ritual Saturday afternoon Curry. The rendezvous was 15.15, just after Marg’s hockey commitment.
Fish Karahi (£11.99), Hector’s choice of Curry-Heute felt like a sketch from – The Two Ronnies – i.e. having the Curry previously thought of. This must mean there was regret at my not having the Fish Karahi at The Kashmir Restaurant (Bradford) last week. Marg would have Keema Karahi – Peas (£9.50), why can’t you have Potato and Peas? Having studied the Menu, Steve announced Desi Karahi Gosht (£14.99) which I suggested he change to Lahori Chaska Lamb Karahi (£14.99). If he was going for the half kilo, he may as well guarantee having the signature Curry at Ambala.
For Marg, her customary solitary Chapatti, Steve the Plain Paratha (£2.99), for Hector an Aloo Paratha (£3.80). A stream of chilled, bottles of tap water would suffice as the liquid. 
We waited the appropriate time, the Lahori Chaska has to be hand crafted.
The Plain Paratha arrived first, it did not appear to be particularly Paratha-like. Having had Paratha here in the past, I have at times managed to secure a layered and flaky Paratha. Ambala’s menu describe theirs as – crispy – this was in neither camp. The Aloo Paratha had but a smear of Potato inside, Peas featured also, I had hoped for something more substantial, i.e. resembling the mighty Aloo Paratha served to us here last month. The Wholemeal Chapatti did its job, then Marg came hunting for Hector’s left over Bread.
Lahori Chaska Lamb Karahi
Steve was not expecting this. This may have been his first encounter of the large, flat karahi. With a somewhat spectacular sight of Lamb on-the-bone, topped with sliced Bullet Chillies, Ginger Strips and Coriander, I wondered why I hadn’t changed my mind and share the kilo with Steve.
The Masala looked pulp-like and pale, no needless – red – here. There was ample Oil on the periphery which could be mixed in with the Masala. Plenty of Meat, of course, a half kilo on-the-bone is easily managed, boneless, maybe not.
Very tasty – began Steve – I wasn’t expecting it on-the-bone. A wee bit oily.
And as for the Paratha – Disappointing, bit too thin.
Keema Karahi – Peas
The Mince and Peas had the same toppings, quite a few of the sliced Bullet Chillies found their way into Hector’s Curry until Marg realised that she might be done for manslaughter. Beautifully Dry, one has to wonder so many venues get this Curry wrong. There was but a hint of peripheral Oil, and any Masala had been well absorbed.
Marg struggled towards the end, perhaps the extra Aloo Paratha after her Chapatti had filled her? A Soupçon would go home along with two pieces of the Plain Paratha which means Hector has his say here:
Dry, with an Earthy Flavour, a bit more Seasoning required for Hector’s palate and the addition of Methi would have made it excellent. As for the Paratha, who’s kidding who? This was not layered, it had an air pocket. In what way was this a Paratha?
Fish Karahi
What was Masala, what was Fish? Some restaurateurs are afraid to serve Fish Karahi in case the Fish turns flaky. In Bradford, this is the style, it works. Today I had a Mash of Masala (?) and Flaked Fish with some larger pieces. I can only identify the Fish as being – white.
I quickly became aware of the fact that I had more than peripheral Oil. Each spoonful of Fish removed saw Oil collect in the cavity. I created a sump on one side of the karahi, this worked to an extent, a puddle formed. Still, I felt the Oil was an issue, each mouthful of Fish was simply too wet. Looking back to when I last had Fish Karahi at Ambala I had a similar experience – not too pleasant – was the euphemistic conclusion. A different Chef back in 2018, today I was hoping for something much better.
I attracted the waiter’s attention:
Can you ask Chef to remove the Oil please?
Hector had just sent a Curry back!
Whilst my Fish Karahi was in the kitchen, I told my fellow diners about the time when Mr. Shabir Hussain, proprietor of Akbar’s, the Bradford based chain, had his Chef in the Glasgow branch show me the implement used to soak up surplus Oil before serving. Hopefully, something similar was being done today.
Another waiter came to check on our progress, I had to tell him that I had sent my Curry back, so now everyone knew.
The Karahi returned, it looked better and the food had a reheat, quite a boost. I ate on, but the damage had been done. My stomach was sending out signals – stop eating this. All I was getting was pulp and Oil. Had the Aloo Paratha made more of an impact, there might have been a distraction, sadly, it was too bland. So it goes.
The waiter had new information as he cleared the table: Chef had added Ghee at the point of serving. Why make an Oily Curry more-so?
The fish was still swimming in the oil – was Marg’s concluding remark. Hector would never say such a thing, or write that in in his Blog.
I had to excuse myself from the table at the end of the meal, and to be clear, not a consequence of the previous minutes.
The Bill
For once I cannot report a precise sum. Thirty two something – said Marg when I returned. £11.99 had been scored out, Chef reportedly had said that I should not pay for my Curry if I did not enjoy it.
The Aftermath
There was a quiet exit. The continued wearing of masks may have had something to do with the usual wave from the kitchen not happening.
By coincidence or otherwise, Zaheer, Mein Host, posted a photo of all the Ambala Fish Dishes on a certain social medium a few hours later. The Fish Karahi bears no resemblance to that served today.
The search for the perfect Fish Karahi continues.
Meanwhile, the Soupçon
