Hector was summoned into the City earlier than normal for a Saturday spent in Glasgow. I arrived at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) @13.30 and took my usual spot at the far wall facing back towards the counter. A family of three had just arrived.
The new table-mats were clocked instantly, a New Menu, with new prices. The camera was straight into action, the Ambala page on this will have to be updated. Prices have increased by up to £2.00 depending on one’s choice. Korma has increased by £1.49, as if anyone would come to Ambala Deli Bar for a Korma (£9.99). Desi Karahi Gosht (£10.99) has gone up the full £2.00. Where was my Curry, the reason I was here? There was a new waitress who dealt with the family then disappeared. Hector was waiting to ask a fundamental question:
Where’s the Handi gone?
The Young Chap who has usually served in the last year or so joined us.
Where’s my Handi gone?
The new Doris pointed to the Desi Karahi Gosht:
It’s the same thing.
Oh no it’s not, I could tell the Ambala Handi apart from any Curry put in front of me, even blindfolded.
Adressing the Young Chap:
People come here for the Handi…if it’s not available…
People still come – I was assured.
Well of course they do, but the thought of losing what is, according to a well known and reliable Curry Blog, one of the most outstanding Curry Dishes served in Glasgow, the UK, anywhere…. The Village Curry House let the Laal Lahori disappear when it was renovated/expanded.
And so Hector’s order was given:
Lamb Handi on-the-bone, Spicy (£11.99) with a Chilli and Coriander Naan (£2.20*).
I made sure – Chilli and Coriander – was noted.
I spotted a paper Menu on the counter. The Waitress informed me that this was – The Takeaway Menu. Ah, different prices. The camera was back in action.
I took more time to study the table-mat Menu. Turkish Kebabs were on both sides, space for the Handi then? The – go Large – option has also been lost along with the Handi. Vegetable Karahi is no more. The counter used to have a special sign permitting the ordering of the Karahi Gosht by the kilo or half kilo. Gone.
Chapattis are now £1.30, Naan £2.20, and Mince Paratha £4.70.
OK, prices have been stable at Ambala in my two years of visiting, UK inflation is running at around 3.0%. The price increases are not a problem, can anyone guess what is bothering me?
The Lamb Handi arrived with the Naan. The Naan was halved, I keep forgetting to express my preference for a – Whole Bread. The Naan was flat, it had only risen marginally at one edge. This was not the Quality I have come to appreciate here. There was no Coriander. I had been clear.
Handi Gosht
Smell it! Taste it! This was simply Magnificent! If any of the Restaurateurs in Deutschland that I have visited in the past week are looking … this is Curry.
Green Chillies accompanied the Standard Toppings – Ginger Strips and Fresh Coriander. I recognised the Tomato-rich Minimal Masala which shrouded the Meat. How much Meat? Impossible to tell as I ate from the Karahi itself. There was a lot of Lamb here, Tender Lamb, which gave back the taste of Herbs and Spice.
The Spice Level was significant even without the inclusion of the Chillies. The Seasoning, however, was a bit down today.
The Overall Flavour of the Ambala Handi Gosht is so distinctive. The Musky Flavour took me back to the Souqs of the Middle East and North Africa.
The Waitress came over to check on my progress.
I had to celebrate the magnificence of the Handi, but then point out the missing Coriander on the Naan. I was immediately offered another Naan. There was no way I could finish this one, never mind start another. I heard her relate to the kitchen staff that she had asked – twice – for Chilli and Coriander.
I continued with my ever so Wonderful Handi Gosht. Defeat was soon staring me out. The Lamb was finished, a Soupçon of Masala had to be abandoned. Hector was replete.
The Bill
£14.19. I suspect the £2.20* for the Naan was lower than I should have paid for a Naan with Garnish.
The Aftermath
I think I still have Ahmed’s (Mein Host) email – was my parting comment to the Waitress.
Indeed I do, Ahmed was emailed from the bus as I headed north across the river. Ahmed was back in no time at all:
Yeah you’re absolutely right it was a big mistake by printers they took some of our famous dishes out, a lots of customers are asking same thing.. but don’t you worry you will get same thing of your choice on same price you were getting…
There could be more…
Here we go, the final Curry of this Trip. Having completed the coverage of 
A Hot dinner plate and a food warmer were brought immediately before the Curry and Rice. The Waiter served some of the Rice, fortunately for the photographic ritual, this was as far as he went. Once again, I had more Rice than I could ever eat, 
The Masala at least had some Thickness to it. The use of Curry Paste came to mind, perhaps, perhaps not. Mustard/Onion Seeds were mixed in, at least these were another possible source of Flavour. Ginger Strips and a Minimal Sprinkling of Fresh Coriander topped the Masala. 
Six large pieces of Fish were revealed, each would be halved, a decent Quantity. I took my first forkful, the Flavour hit the palate full on – oh yes. This was not bad at all.
The Masala still amused. There’s – Blended – and there’s – Blended. The Masala had the consistency of a Thick – Cream of Tomato – Soup. Fortunately, the Flavour was more complex. There was an – aftertaste – I recognised but could not pinpoint, slightly – Vinegary/Tangy, with a slight – Sweetness. The Spice Level was OK, not challenging. Accepting this Curry for what it was, there was no reason not to enjoy it. 
House of India seats over twenty, not a huge establishment, but well laid out. The walls feature quite a few photos of Hockey Teams. I recently established that Mein Host at the nearby and oft visited 
I made the comment that in the UK we are not normally served Poppadoms with embedded Seeds. If only we were, they are much tastier. Ironically, these were not Cumin Seeds which is the German norm.
The – Hector version – of House of India – Lamb Karahi – impressed immediately. So many Toppings: Ginger, Fresh Coriander, Dry Coriander/Methi, Fresh Tomato, Sliced Raw Onion, and Green Chillies. As I decanted this mass, I found Lamb in double figures, Potatoes, Peas, Carrots and the Large cooked Onion pieces I suspect would have been there with just the 
At the base of the Karahi was a very Thin Masala, Shorva-esque. Such was the ratio of Solids to Sauce, no way could this Curry be referred to as – Soup. 
The Diversity of Texture was a Joy. The combination of Raw and Cooked Vegetables, plus the Lamb was making this a very enjoyable experience. 
The Calling Card was given and the Website shown. 
I arrived in Leipzig from Manchester last night via Berlin where frustratingly, there was no time to do anything. Hector was attending an evening of celebration – Lomond School 40 – with our former German pupils from Leipzig and Nürnberg. Leaving the Ibis Hotel, I found the Indian Crown next door to be wedged. Saturday Night is Curry Night in Leipzig? 
Returning from our evening at the Bayerischer Bahnhof Haus Bräuerei, around 23.30 I went to hunt down the other nearby Curry Houses. There are four clustered on Nikolaistrasse, although lights were on, nobody was serving. The Chap at Mumbai Lounge (Nikolaistrasse 16, 04109 Leipzig, Deutschland) apologised, this was enough to make Mumbai Lounge my choice for today. 
When Anthony arrived two half litres of Indisches Fassbier – Cobra (€4.50) were ordered. My customary Sparkling Water was available in 250ml Bottles (€3.00) and 750ml Bottles (€6.90). How can Water be more expensive than Bier?
Two plates with Curry to the side and a Salad Garnish in the corner were presented. Both were very – 
Put simply, this was a plate of Boiled Potatoes, presumably cooked with Turmeric and Mustard (Seeds) stirred in at the point of serving. Anthony expected a Masala, I have come to accept what comes, and this was it. When decanted on top of the 
Topped with the now customary Sprinkling of Fresh Coriander and Ginger Strips one wonders how we ever eat Curry without these? Whoever started this should be chuffed with how far it has spread. Why has authentic Desi Curry not spread to the same extent? The Masala was of the standard blended, Onion-based variety. Small specks in the Masala stood out, was this the Peperoni? If so, then its contribution was hardly emphatic. Ten pieces of Meat were on the plate, none would be considered to be – Large. This was not a Large Portion by any standard, how glad I was that the Potato was there to augment the Quantity of Solids. 
The Spice Level was not testing, – adequately Spiced. What saved this Curry was the Seasoning, there was Flavour in the Masala, and the Meat tasted of Lamb. I always enjoy the Flavour of Lamb itself in Curry, however, here was the classic meat – still taking in – rather than giving out – in terms of Spice-Herbs-Flavour. 
This looked the same and had the same – Specks – in the Masala, so not Peperoni then. Where was the Cabbage? For most of my adult life, a Rogan Josh has been Tomato-rich and therefore some – 
The Waiter whom I shall now promote to Mein Host, graciously received the Calling Card and expressed an interest in what Curry-Heute is about. He described how busy they are at weekends, not Sundays evidently. He was keen to tell me that they keep the Menu deliberately – Brief – as everything is freshly cooked to order, they try to tailor to the customer’s requirements. 
A large board listed the Fayre, the Northern Quarter Classic of – Three Curries on Rice – (£5.00) was there. Fish Masala (£5.00) caught the eye, I verified that Fish was available. I ordered this with Rice, a solid foundation for the day which would be spent in Huddersfield. 
Clive’s selection was Keema Potatoes (£5.00) and a Chapatti (£0.50). So it costs more not to have Rice? John repeated his Three Chapattis with Lamb Karahi (£5.00).
Masala Fish for Lunch, is there a better way to start the day? The Portion was sufficient, not as Large as served up by Rizwan at 
The Flavours from the Fish and the Spice hit instantly. The Flavour was – Powerful – there was much to enjoy here. Digging down to grab some Rice, I soon realised a variation in the Seasoning. The Masala was appreciably different from the Lamb Karahi, Thicker, the way I seek it, and in no way Excessive. When eating the Masala mixed through the Rice, the Seasoning Level was way down. When eating pieces of the Fish, all was well. I mixed my Curry more thoroughly, a proverbial – Dog’s Breakfast. Now I had it. 
I’m sure I spotted Peas in there too, but Clive made no comment on that. The Keema looked the part, no excess of Masala/Liquid here.
OK portion, maybe more Coriander on top.
The Masala looked to be the Standard Blended Masala with an Oily residue collecting around the edges. Tomatoes were a prominent feature here too. How John can eat Three Chapattis remains a mystery, but he does. In our two Curry outings together he has not sat opposite me, today he was at his own table behind Clive.
I wasn’t that impressed, average to good, smallish on the portion.
I am still getting used to the new board, – Go Large For £2.00 Extra – remains an option. Last time I had to admit defeat, this evening a normal portion of Lamb Karahi (£6.50) with Extra Methi would be accompanied by a Keema Naan (£2.50). 
John opted for – The Same, but Large – (£8.50) plus his usual three Chapattis (£0.50). He too was charged 50p more than expected, though he did later ask for some Green Chillies on the side. Dr. Stan’s choice was Keema Karahi (£5.50) with two Chapattis. This would be washed down by a Mango Rubicon (£0.80). Who knows what Dr. Stan paid? A Salad was provided, the 50p?
The Flavour was full on with a slight Sweetness. Methi would sort this. The Meat in the Standard Portion was numerous. The Spice Level and Seasoning could both be described as – Moderate. The Masala was delightfully – Thick – with Tomato Seeds very visible, a great Pedigree. 
This was a major platter of Keema. Seeing a Mince Curry presented in this manner requires a second glance, one is used to – Bowlfuls. 
I permitted Dr. Stan to employ the normally forbidden word:
The Lamb Karahi (£4.80) served yesterday on-the-bone was – that good. Hector was back at 
It’s all in the Seasoning – I said to Clive as he put away what lay before him.
The thought of returning to 
The Curry arrived, two modest platefuls, or so I thought. I persuaded the Chap who brought the food that we needed cutlery and napkins. A plastic fork and spoon was provided and some blue industrial kitchen roll. No toilet, no frills.
The Parathas were a good size and were served – Whole – which always raises the spirits. I was keen to examine the interior, Brown Grains of Mince, oh yes! Coriander Leaves were there too, better still. Normally one forsakes – Flaky – when ordering a Stuffed Paratha, not at Golden Tandoori. This Paratha was stuffed, had Layers and retained a sense of – Flakiness. It had its own distinctive Flavour too, one could have eaten this alone. This was the Perfect Paratha. So Perfect, I nearly managed to eat all of it, only a small piece was left over. Clive managed all of his. 
There was more Meat than I first realised, it was cut small though not – Bradford-small. The Curry was piping hot and had a good Spice Level. The Seasoning was – OK – no more. The Masala was full of Tomato Seeds, a feature I always enjoy. Unfortunately this Masala lacked a distinctive taste, should I have asked this to be served – Asian Style – or was it down to the Seasoning, or lack of? 
How, or why, Clive enjoys this still baffles. A plateful of Yellow Masala with pieces of Lamb which looked out of place, I am used to seeing Chicken here. 
There had to be a photo, they were keen. I’ll see them again on a future trip, hopefully. Asian Style, ask for Asian Style. 
By 15.00 most of The Company had assembled at the Ancoats Travelodge, the perfect locus for Lunchtime and Late Night Curry in Manchester’s Northern Quarter. Some people still think the main attraction of this Trip is the Manchester Beer and Cider Festival. 
At the counter Rizwan gave his usual warm greeting, a feature which makes 
One of the Staff brought over a plate with Fresh Coriander, Chopped Green Chillies and cubes of Ginger – The Toppings. This would not be enough for five. John got into the spirit of the moment and went up to the counter to fetch another plateful. Clive had to wait longest as his Paratha was evidently prepared after the Chapattis. The Lamb Karahi on Rice came first, Mark was instantly impressed. Dr. Stan’s Keema Peas came with two Chapattis as did John’s boneless Lamb Karahi. John was sorted. He was also taken aback by the size and girth of the Chapattis. Finally, the Paratha and Keema Peas were placed in front of Clive. 
This was visibly different from that which I have enjoyed over the years at 
The Rice Portion was Sensible, some Masala had been soaked in by the time it reached the table making every mouthful a pleasure. 
Mark had been making positive statements throughout, at the end of the eating I noted his comments:
Served in a bowl as John was having Chapattis, this Curry was more – Soupy. 
Two decent Portions of Mince with Peas. The Masala was negligible as it should be in this Dish. 
Dr. Stan devoured his Keema Mutter and solitary Chapatti in no time.
Hector made contact with 
£10.00 was my share. Once again I praise the receipt system where one’s Order is clearly printed.
Clive tore in, the Sauce was everywhere, he was having fun . Clive thoroughly enjoyed his selection:
The Toppings were back! Fresh Coriander, slices of Large Green Chillies and the Ginger Strips. One has become used to this, a Curry without disappoints. Not only does each add Flavour/Spice, they also vary the Texture of the Dish. No Methi?
The Spice hit hard, this Curry was taking no prisoners. Fortunately this is rarely a problem for Hector. Despite the ferocity, the Flavour of the Masala came through strongly also. Rich in Tomato Seeds, this was an impressive Masala. The desired – Thickness – was there, the Oil collected around the periphery, great for – Dipping – the Paratha. 
No Toppings here, a cheaper Curry. This appeared to be the major difference between this and that described above. Steve had been to delhi2go in 
It was as before, the Meat was lovely and Tender. Very Tomatoey, a great sauce, though a lack of Garlic. I quite like to taste Garlic but didn’t get it. 
Hopefully someone from delhi2go will read these pages. With this number of visits, and all but one highly positive, Hector can add delhi2go to the list of –