Hector has deduced that there are no hockey balls being struck by ladies anywhere in Central Scotland today. As a consequence, Marg declared herself free to join Hector for the Saturday afternoon Glasgow Curry ritual. Indeed, Marg went one step further and invited Peter & Wendy, who are similarly without commitment, to join us. Furthermore, Marg even suggested the venue: Ambala Pakistani Cuisine (11 Forth St., Glasgow, Scotland, G41 2SP).
Having agreed that Peter would share the kilo of Lahori Chaska Lamb Karahi (£24.99) with Hector, Zaheer was contacted yesterday and the Order placed. This should save us the wait whilst the Ambala signature dish was prepared.
Marg and Hector arrived punctually at 14.30. The waiter showed us to the prestigious booth, first on the right. Here business is discussed at length throughout the week. It is also the best ventilated table at Ambala being nearest the door. A fan heater above the window cancelled out the occasional blast of cold air.
You texted the boss – said our familiar waiter. This confirmed the kilo was sorted. We studied the Menu for the few minutes it took Peter and Wendy to arrive, Forth Street is always busy. Ironically, by the time they found a parking spot, the pavement spot outside Ambala became free. Most unusual.
I suggested that Wendy might enjoy the Gobi Gosht (£9.50) which has an extra £1.00 charge for Lamb. Gosht? Apart from Lamb or Goat, what else can it be? This turned out to be a suitable recommendation, Wendy’s favourite vegetable is – Cauliflower.
For a change, Marg opted for Keema Karahi (£9.50) with Peas. The waiter informed us there is an an extra charge of £1.00 if one asks for both Peas and Potatoes.
Spice Level was discussed, Wendy chose – Mild – whilst Marg opted for – Medium.
For accompaniments Hector went off-Menu – Chilli & Coriander Naan (£2.99), whilst Peter chose a Garlic Naan (£2.99). Marg stuck to her usual Chapatti (£1.30). On realising there would be more than enough Bread on the table, Wendy decided to share in what came her way.
Sat facing the counter, I could not see how many were in the Restaurant. A huge portion of Peri-Peri Chicken passed us, this I must try, sometime. Peter acknowledged that he too liked the look of this. However, he was here, for what I believe, was his first sit-in share of a Desi Karahi.
The customary Chilli Dip and Raita, today, were accompanied by a Salad which was a departure from the norm. Overloaded with Pickles, this was a pleasing change. I don’t think I’ve ever had a Pickled Onion with a Curry before. The Pickled Chilli was mine!
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Keema Karahi – Mutter
Topped with Coriander, Ginger Strips and a single slice of a Bullet Chilli, this was quite a mass of Mince, and Peas. The consistency was as it should be, a hint of a Masala, this is meant to be a Dry Curry, too many venues do not know this.
It’s Spicy! – exclaimed Marg as she does at the start of every Curry. This may have been – Medium – but it did prove to be challenging.
The Chapatti was standard fayre, and definitely a Chapatti, not a Roti. Some went to Wendy. The quantity of Mince would eventually beat Marg, the remnants would become Takeaway:
A good texture, but on the spicy side, I may have to order – mild – next time. The fresh salad and Raita with Olives helped calm the mouth.
Gobi Gosht
If ever I was not having my kilo of indulgence, I believe this may be the go-to Curry at Ambala. There was sufficient Masala to shroud the Lamb and Cauliflower, far from the Soupy nonsense served in Mainstream venues. Wendy managed to create quite a diverse plateful.
The Toppings had no Chillies, the Spice Level in the Curry was pitched perfectly. QED:
Lovely, a very good choice, cauliflower, a favourite of mine. Just right for me. I liked Peter’s Naan.
Wendy too succumbed to the quantity, a further Takeaway.
I had asked for my Chilli & Coriander Naan to be served – whole. Both therefore arrived perched on their respective baskets. It is so much more satisfying to break one’s own Bread.
The Garlic Naan had the buttery sheen which I did not seek. Both Naans were round-ish, where have the teardrops gone? With plenty of burnt blisters, thicker on the edges, thin in the middle, good Naans. I still seek that – something extra special. Still, the Chilli would add extra bite, the Coriander would up the Herbs.
Lahori Chaska Lamb Karahi
I know that families sit down to share this quantity of Karahi. They do so with piles of Bread. Some may wonder how I can put away so much Meat, I wonder how they can eat so much Bread. Without Bones, the intensity of Flavour would not be the same. Without Bones, the challenge would be a non starter. Today, there was a sufficiency of Lamb on-the-bone, the Meat bore no resemblance to the kilo and a half of Lamb on-the-bone I bought in my local Halal Butcher yesterday. That appears to be Bones with Lamb.
On seeing the sliced Bullet Chillies, Peter announced that he would be avoiding them. All the more for Hector. I was confident that the Karahi itself would have sufficient Spice, having two sources of Chillies, one could moderate, if necessary.
The Masala was magical, that Special Texture that is found only in a Desi Karahi. The Oil collected, as it must, Chef had this well under control today. I let Peter help himself first. He did not – do a Marg – and filter out the Boneless pieces, he took his fair share of bones, indeed possibly more than I would end up with.
The first dip of Bread in the Masala reveals all. We had Spice, we had Seasoning, and most importantly, we had Flavour. Glorious! I can always identify Cloves, thereafter it becomes a matter of stop analysing, get on with the enjoyment.
The Meat was in big chunks, markedly different from that served in Bradford. Bradford, will we be allowed to travel next month, and/or will there be any point? Today, the Meat covered the spectrum from decidedly Tender to a bit Chewy. As one demands in a Desi Karahi, the absorbent Lamb was giving back so much Flavour. This was light years ahead of – Curry. Peter, who managed to sample some of the Gobi Gosht, would have noted the stark contrast:
Tender meat, lovely flavours, spicy mouth.
Peter went on to clarify that by – Spicy – he was not referring to heat, but the complex variety of Spices.
The karahi was cleared, mission accomplished.
After what has felt like a period of drought, this was my second share of a kilo this week. Both have been top drawer. There was also an overlap of Flavours, but not so that one could not differentiate. How Chefs create this remains a mystery, to me at least. Perhaps, one day, Curryspondent Bill will show me?
The Bill
£52.27 A meal for four, all well fed, and much appreciated.
The Aftermath
Out into the darkness, a wave to the staff as we departed.
The nights are fair drawing in, three days to the Winter Solstice. Get out to eat whilst one can.