After watching a magnificent victory at Murrayfield (words I never thought I would write) on TV, Hector was later than usual for his Saturday Mid-afternoon Curry-Heute.
Arriving at Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) at 15.35, a New Waitress showed me to a small table on the far side of the room. Five other tables were occupied, three of these would feature weans.
With the Menu already on the table, finding my choice for the day was a simple matter of confirmation. I have missed the Handi Gosht (£10.99), a Garlic and Coriander Nan (£2.75) would accompany. The Waitress was keen to serve, she took the Order then returned moments later:
Do you want Chicken or Lamb?
Gosht is Lamb – I assured her. This is her first week, she will learn.
T
here was a near constant, thud – thud – thud – the partition wall was vibrating. A wean was kicking the wall, thud – thud – thud. This persisted until their Order arrived, Burgers and Pizza. Parents, control your children, please!
The Waitress was back to apologise for the wait.
The Handi is made specially, I’m a regular here, I know what to expect.
She reminded me of a former pupil whose name has long since past into a distant memory. Hector can do faces, not names.
Handi Gosht
The Lamb on-the-bone was so Tender, double figures, a mass of Lamb. The Masala was Magnificent, thick with Tomato Pulp. The Spice Level was Moderate, the Seasoning was a tad under Perfection. The Vegetable Oil used at Ambala is so distinctive, KTC I was told by Naveed in an early visit. I conclude that Naveed is no longer at Ambala.
The Ginger Strips, Fresh Coriander Leaves and Stem added Diversity. Bone splinters became an issue, great care had to be taken. Danger, Hector!
Garlic & Coriander Nan
The Naan was served in two pieces, why? I must remember to ask for my Bread to be served – Whole, it is so much more impressive. However, the aroma from this Naan hit instantly, – Dripping with Flavour. Closer study revealed perforations, a thin Naan almost in the Kulcha style. I have come to realise in the past couple of weeks that whilst the Garlic on a Naan is so tasty, it can actually contaminate the palate, the Flavour of the Curry can be masked. This was happening today. Coriander Naan in future.
I had not finished, I was offered The Bill. Keen.
The Bill
£13.74. Most acceptable for this Quantity of Curry.
The Aftermath
I counted nine weans in the Restaurant as I departed, only one was annoying…
We put our clocks back tonight, why? Put them forward, save daylight in the evening when we’re awake.
Edinburgh was calling, a Brewery Takeover at The Stockbridge Tap by Two by Two. If that means nothing read on regardless. The plan was to have Curry-Heute at 
The Keema Padora (£5.25) was ordered, an old fallback, Aloo Gobi would accompany. This is available as a Side Dish (£5.50) or Main Course (£6.95). The Side would do along wish Sparkling Water (£1.75). 
I could eat one every day, this is just Divine Food. The slight Sweetness in the Bread is complemented by the Dry Keema with an almost Methi-overdose. For those of us who love our Curry with Herbs, this is in a different league from just sprinkling a few leaves of Fresh Coriander, but not as Bitter as Saag/Palak/Spinach. The Seasoning is also what makes Keema Padora a standout, as it must be, but not to excess. There is just enough Spice to place this as something from the Indian Subcontinent. To come here and not try this would be like going to Las Vegas and not, actually, I’ll stop there.
I have eaten too much Meat and Masala in my recent adventures, it was certainly time to redress the balance. With a Thick Masala-mash, this was in effect a Potato and Cauliflower Curry. Both Vegetables were cooked to just the right side of – Soft. With Chopped Green Chillies and Fresh Coriander, this was nowhere near as intensely flavoured as the Keema Padora, then something happened.
The final Bradford Curry of this period of – Total Exposure – had to be at 
Two small looking, but well stuffed Samosas were brought by Samantha, they were clearly – Piping Hot. There was almost a call for more. The Brown Sauce which accompanies Starters at 
Served on-the-bone, and only available by pre-order, this is it, one of the finest Curry Experiences.
I took a portion with eight pieces of Meat, a Standard Portion. There was still enough left after round one for a second visit. We may have had more than initially realised. From this point onwards a recording of the comments made around the table would enable a more thorough review.
Hector was confident that his fellow diners would be impressed. The Lamb as ever was cooked to perfection, the Bone Marrow adding that something extra. The Masala was Medium Spiced, there is no need to make this Handi any Spicier, it’s all about the Flavour. The Seasoning has to be Perfect to attain this level of Full-on Flavour. One could eat this all day. 
The Chapatti count reached five, two more were summoned. With the single Rice portion shared around the table, the Curry was eked out to ensure Satisfaction. Equidistant from the centre of Bradford and Halifax, if Hector was a resident of either, then this venue would be visited weekly. 
The quantity of Fresh Coriander made this Dish look most appealing. I am not sure that Hector’s digestive system would cope with a Cheese-based Curry. Marg confirmed as she started that there was no – Keema – here, this was a Vegetarian Curry. I wondered how she would cope.
So relaxed were my Fellow Diners after their Lunch, we were in no hurry to commence the drive back to Scotland. Coffee was called for. Both Cappuccino and Filter Coffee were made available. 
February 24th is the next time I see myself in Queensbury. A Super-Large portion for Hector please.
The array of Sweets at the counter caught the eye on entry. Breakfast was confirmed, we were the only Diners initially. A Young Chap brought the Rise & Shine Menu. 
The Full Traditional (£4.95) had to be sampled. On my last visit I was given the Chana and Puri only and charged a very modest £3.00. I do not like the Halva served in the Middle East, it looks like Fudge but the Texture is wrong. On being told that the Milk would already be in the Doodpathi, this was declined. Tea, Earl Grey, Hot – could have been fine a la Captain Picard, but not with Yorkshire Water. I was offered Coffee as a replacement, but even this has lost its general appeal presently.
The Chana and two Puri arrived first. The Puri were not too Sweet, very Fresh and made an excellent base with which to scoop up the Chickpea Curry. I enjoy Chickpeas occasionally, today was such an Occasion. Potato was in the melange too. The Spice and Seasoning were – Fine. This would have made a Worthy Accompaniment to any Main Course, it was Savoury, full of Flavour. The Halva was brought, a Mass of Something Sweet. Fortunately for Hector it bore no resemblance to that served in Jerusalem, this was – Quite Pleasant. I encouraged Les Autres to sample this, far too much of a sugar rush for Hector. All was consumed.
The Omelettes had substantial girth, clearly made with more than one Egg. Coriander, Onion and Spice were present, having seen this one wonders why you would make an Omelette any other way? 
This Paratha was Thin and stuffed with a layer of Spinach. I was assured it was good though it was not the Layered and Flaky style of Paratha I seek. I overcame temptation, two Puri was a lot to get through.
There was a stop off at Salts Mill, Saltaire for some shopping, before the main tourist attraction of the day. All will be revealed this evening when the penultimate Curry of this Trip is written.
I offered – The Carnoustie Two – a choice of venue this evening – Traditional – or Quirky. They chose the latter and so missed out on Kofta Palak at the 
After an afternoon visit to Bradford’s #1 Day Trip Destination – Brimham Rocks – we were back in Bradford and ready to eat @19.00, our earliest Evening Curry of this venture. On entering we were given a table three from the door, the door was closed, hopefully there would be no draught. 
None of the Omar’s Specialities appealed to The Hector this evening. I had the 
Traditional Lamb Chop Karahi to Share (on the bone, handi) (£7.50) is where Hector is now. This should be a worthy assessment of where 
Yes it’s ridiculous, and could easily be a mass of inedible cardboard. They couldn’t sell so many if it was. The Naan was well cooked, throughout, and was topped with plenty of Garlic to give a moist sheen. No way could four eat a whole one, but it was presented – Whole. If this can be presented – Whole – then why are so many venues spoiling the impact of what they served by cutting up Bread and placing it in Baskets? Are they not proud of what they serve? The Naan was both – Fun – and – Edible. It remained edible for as long as we could face it. QED.
Only Four Chops, Five, nay Seven, makes a meal. To Share? Really? At least the Chops were a decent size. The Masala was far too – Mainstream – with pieces of Onion added. Far better if they had been cooked into the Mash. The photo makes the Masala appear to be Orange, at the time I saw – Red. The Masala was Sweet, as far from any Bradford Curry I have ever ordered. 
Has Hector ever seen such – Light Coloured Mince? The specks of Fresh Coriander only highlight the lack of Herbs in this presentation. Again pieces of Onion were visible separate from the Masala; one can only imagine how diabolical this could have been with Capsicum present. 
I can see Chicken, I can see – Red – which has to be from – 
Once again I saw – Red, too much – Red. My conclusion was that three of the four Dishes ordered at least, had the same base Masala which was too Sweet, and had nothing to do with Bradford Curry. This was not in the same league as the Fish Karahi that Dr. Alasdair and Hector enjoyed yesterday across the way at 
The Kashmir Restaurant
Hector, Marg and The Carnoustie Two departed from t’Travelodge at 11.30, Dr. Alasdair had previously confirmed that on this Bradford Trip he was up for – Curry, Curry, Curry. As we walked past the Millennium Fountain I did offer The Ladies other possible cuisines. 
There was a 
This was Dr. Alasdair’s second Bradford Curry. He was coming to realise that Masala here is Minimal, there is no need to serve Soup. One needs enough Masala, no more. 
It went together very well. The Fish was not overcooked, not over spicy, a good blend of sauce for the Fish, very tasty. An ideal brunchy type Breakfast. 
Sheesh Mahal 
Poppadoms, a more than Modest Salad and Generous Portions of Dips were brought without fuss. If – The Omar Special – has seen 
For the Chaps it had to be Lamb on-the-bone. The – Handi – section of the the Menu is one I had not previously considered. Lamb On Bone Handi (£24.95) would suit Dr. Alasdair and Hector. At three times the cost of a Standard Lamb Curry, one was hoping for – Something Special – and lots of it.
Five years ago, Our Man in Bradford arranged a 
This was to share between two. Two other sets of cutlery from across the table would also pay visits. 
There’s more:
I have seen many a Dhansak in the company of Lord Clive of 
Five Chops is always way better than four. Marg can only eat four, so some of the fifth came Hector’s way – Mmmmm.
They were succulent, very flavoursome, and I enjoyed the Burnt Onions on the Griddle. 
With the table cleared, Marg made a most apposite statement:
The Bill
Bradford, The Curry Capital of the UK, and the climax to to our twelve days of indulgence. The next four days will include Curry – Noon and Night, it is written, or will be as soon as.
Lorraine was Front of House and gave us the customary warm welcome. Our evening Curry would be at the 
Hector received three Kebaps, a Bonus Portion. Well Seasoned with a Modest Kick and an Earthy Flavour this did the job. What I interpret to be a Tomato-based Sauce was as suitable accompaniment along with the Modest Salad Garnish. 
Marg enthused about her Chicken Shami Kebap immediately. She prefers her palate not to be assaulted by Spice when she commences eating food from the Indian Subcontinent. With Raita as her Sauce, a fine cooling sensation was achieved.
After our afternoon at the National Media Museum we crossed over the road to the 
On Hector’s last visit to the 
The Lassi was consumed, the Poppadoms and Dips didn’t last long. It appeared we were hungry, it was a long movie. Androids may dream of electric sheep, Hector still dreams of the Perfect Curry. Six years ago this was served at these very premises – Lamb Karahi Methi. Six years ago.
This is a Bizarre Curry.
As the Kofta had only recently been added to the Lamb Curry Base they retained their own Flavours. The Fried Egg offered a strange Diversity, the Chilli was approached with some trepidation even though Large Chillies are usually not a challenge. The Quantity was – The Challenge – this was quite a meal. In the end some Egg had to be left, too cold to eat. This – Curry – is quite a departure from the norm, well worth a try.
This looked Wonderful. Had I not enough on my plate, I would have had a sample. The Meat was Larger than the Bradford norm, the Masala was so inviting, a glorious colour. Marg found the Spice Level to be a shock at the start but eventually was able to take it in her stride. 
Served in the classic – Bucket – this Balti did not look dissimilar from the Krahi Lamb. There was little choice but to decant to a hot plate. Ginger Strips were at a premium. 
The large Karahi impressed, this was certainly a – Welcome to Bradford – Curry. Lamb Desi, Krahi Lamb, I can see why I have dined at the 
Dr. Alasdair was impressed with his first Bradford Curry though did express a concern about the size of the bones. I saw no splinters, however, one must take care always. Exactly what were the differences between this Curry and the previous two? Dr. Alasdair sampled all three and so was able to make comparisons, careful notes were taken:
The Bill
I asked Mein Host – You now do Lamb on-the-bone? This was confirmed. 
A metal tray containing a Modest Salad and two Dips was placed on the table. The Breads arrived in Baskets, one very appealing Chapatti and one Perfect Paratha served Whole! The Paratha was Thin compared to the Wholemeal versions I have experienced of late. This had the – Correct Flour – and was suitably – Layered and Flaky – and almost too Hot to touch. I would have to take care not to overdose on this, Hector had a Large Curry to deal with.
Served on a plate, the absence of Peas made this Curry appear naked. This is what Marg wanted, straight Mince. 
There was more Meat than I could count, I stopped at thirty almost Bradford-small pieces. A strip of the Paratha was dipped into the Dark, Herb Rich, Thick Masala. Mmmmm. I could taste the Lamb was – Lamb, a point always worth making. There was an underlying Sweetness which puzzled given the Methi content. This was not the Overall Flavour I have enjoyed here previously. The Spice Level was more than Sufficient but in no way Extreme. Seasoning v Sweetness was the dilemma. I would have preferred more of the former and less of the latter. 
The Aftermath
