This is Hector’s nineteenth visit to Aberdeen for the festive season, not that I’m counting… It was Graeme who suggested Ambal’s Restaurant (4 Bridge St., Aberdeen, AB11 6JJ), he and a friend had visited recently, they were impressed. Re-opened since May of this year, Hector was happy to return to this admirable Curry House.
Marg and Hector arrived fifteen minutes before the 19.30 rendezvous, three tables were occupied. Greeted by Lady Staff members, we were shown to a table on the dais. None of the Chaps who have served us previously were seen, surely they have not all gone, has this place changed hands?
We had plenty of time to study the Menu, with hindsight I wish had taken more care in photographing it. It took a few minutes to realise that not only have the prices been restored to their former levels, but the Specials, featuring Anna’s Seabass, which recently was £12.95 is now a whopping £18.95. In July, Mein Host outlined their then new pricing policy as keeping in touch with – reality – as in prices for the masses. This policy has evidently been abandoned.
One Waitress came to offer Poppadoms etc and Drinks whilst we waited. A Large Bottle of Sparkling Water (£4.00) was ordered. Marg accepted that whilst she might enjoy a Papadum (£0.90), she would be alone. Hector does not play this game.
Where was our Water?
Marg asked again, and again, eventually it was revealed they had to send out for some. Once presented in a cooler it was still tepid though did improve in time. This was our Opperchancity to establish if Ambal’s had changed hands, apparently not.
By the time Graeme arrived Marg had decided on what I regard as Ambal’s Signature Dish – Bhuna Gosht (£11.95) and a Chapatti (£2.95). As is the Aberdeen norm, Chapattis are a rip-off, Bradford Readers may pick themselves off the floor at this point. I advised Marg that the last time she had Bhuna Gosht here, she had considered it to be – too dry – for her total enjoyment. Tonight, she was up for it, I had already decided on Bhuna Gosht, with my – usual Tweaks. In the summer, I concluded that I might be wound up less by ordering Rice instead of overpriced Bread, alas, having received – Inclusive Rice – last week in Köln, I could not bring myself to pay £4.00 plus for Rice. I would risk a Chilli Naan (£3.99). Risk? I have now abandoned Garlic Naans as they can overpower the taste of the Curry.
Graeme arrived punctually and was given seconds to make his choices before Original Waitress was back to take our Order. Marg kicked things off. I added:
Bhuna Gosht, with Extra Methi and no Red or Green Peppers in either Bhuna. Chillies yes, Capsicum no.
(Last time Red Capsicum appeared in the Garnish.)
The Waitress appeared puzzled at first but was seen to make notes. Graeme opted for Karaikudi Yera Thokku (£16.95) – King Prawns in Chettinad Spices – plus Coconut Rice (£4.75). Hector tried this creation once having been mesmerised by its presentation to a Fellow Diner on a previous visit. It was true to the Flavours of South India, Coconut Rice was therefore a Sensible Accompaniment if one cares to add – Sweetness – to one’s Curry. A Pint of Kingfisher (£4.50) completed the Order.
A Chap I did not recognise brought Hot Plates from the kitchen, a good start. Moments later he returned with the Order. Two Bhuna Gosht were on the tray. Which has the Extra Methi? The other Waitress was on hand also, neither knew, she who took the Order was not. One Bhuna Gosht was taken back to the kitchen for – The Hector Tweaks.
This gave time for me to complete the – Photographic Ritual. The Bhuna Gosht was served in a Karahi not a plate as in previous visits. It did have a Seriously Dry-Thick Masala, a Real Bhuna. Neither this or the Karaikudi Yera Thokku had the Artistic Garnish which one has come to expect at Ambal’s. A different Chef?
My choice was re-presented, it was clearly Steaming Hot, as I like it. It was admitted that – Extra Methi – had not been communicated to the kitchen. 
Marg had already snaffled a piece of the Naan having realised her Small Chapatti would not be sufficient. The Chapatti looked feeble in its basket. Here I insert a link to a typical Bradford Curry House where piles of Chapattis (or Naan, or Rice) are inclusive. The Naan was Thick, Fluffy and Soft. With Fresh Coriander streaks on Top and slices of Green Chilli embedded, I would shortly establish this Bread as a Perfect Accompaniment. If only I had remembered to ask for it to be served – Whole.
Bhuna Gosht
Magnificent!
There was a Mass of Soft, Tender Lamb in the Thick Masala. The Seasoning was as it should be – Robust, Strong, but not – Salty. The Spice Level was Moderate, not a Challenge. The Flavours were Intense. I asked Marg if she was getting Anise she was. Marg was thoroughly enjoying her – Methi-less – version. I was in Methi Heaven. The Blend of Herbs and Spice here was spot on. This is as good as a Bhuna Gosht gets – I declared.
Karaikudi Yera Thokku
I wondered if Graeme also had Anise coming through in his creation, in effect to establish if he had the same Masala, apparently not. Eight King Prawns were counted, a marked improvement in the four served to Hector last year. This may well have been Graeme’s first ever Prawn Curry, he had never considered Fish Curry until I started to rave about it.
He took little over half of his Coconut Rice which pleased Marg who helped herself. Rice to share at this price is OK, Rice for one?
Good sauce, smooth, and medium spiced – was Graeme’s verdict.
Both Waitresses had checked on our progress, asking the usual question:
This is exactly how I like my Curry – was Hector’s enthusiastic response.
The Young Chap appeared once more: Are you Hector?
The LG was already loaded with the staff photo, he took it to the kitchen. Chef appeared in instant, indeed it was the Chap I have come to recognise as Mein Host.
I knew it was you. Methi is our code word. The Waitress was puzzled.
I had to comment on the restoration of the prices, and the significant increase in the Seabass.
In Germany, Fish Curry is cheaper than or comparable to Lamb – I related – How far is Aberdeen from the sea?
I was informed that at Ambal’s they never use Frozen Fish, few people ask for it, and so it is dumped after three days.
A Staff – Fish Curry – Opperchancity? Perhaps if their Fish Curry was realistically priced more customers would ask for it?
I was pleased to hear that Ambal’s continues to do well, regradless of my criticisms about the Price of Sundries. I shall continue to do so until both the Diners and Restaurateurs in this city accept the obvious. Ambal’s remains one of the Best Curry Houses in Aberdeen. Hector only recommends three establishments in this city.
The Bill
£48.63. I checked The Bill to establish the price of the pint of Kingfisher. I am glad a Tip was left, we were woefully undercharged I see now.
The Aftermath
And so to the Prince of Wales. Aberdeen may not quite be a Real Ale Desert, but is far from being an Oasis… too many establishments owned by a national chain, a lack of diversity.
The Menus were placed on the table in a flash, Today’s Specials included – Staff Curry – and Mutter Paneer (£4.95). Marg was tempted by the latter having enjoyed it at 
A measure of enjoyment is the simultaneous arrival of the array, when the Fish comes last Hector is less than happy. Today all was well. The Paratha was Layered and Flaky, Perfection. Even Marg commented on this. The Rice portion looked Larger than that served previously, always tasty. Hector takes but a Soupçon, the Bread being my choice. 
The Machi Masala looked a bit different, perhaps it was just the light. I could eat three of these Tapas portions of Fish Curry, it was Magnificent. The Thick Masala was well Seasoned. The Spice Level was not challenging, sensible. The blast of Citrus could be what makes this a standout. Why am I here so rarely?
I spooned about half on top of my Rice allocation, this was a very decent portion. There was no Masala, German Curry Chefs take note. Citrus on the palate was replaced by Methi. Mmmmmm, Methi. Why am I here so rarely?
This is always an excellent – Side – when Restaurants serve it as such. This was the first time we have ordered Aloo Gobi at 
The reason why we were here, Marg’s favourite Curry, anywhere. Chicken, in a Soupy, Blended, Creamy Masala, the antithesis of a Hector Curry. Walnuts too.
This has a kick – exclaimed Marg. That it is not as Bland as served in the majority of venues is what attracts Marg. 
Hector had one thing in mind on entering 
A Jug of Water and a Modest Salad were placed on the table, I nibbled at the Salad whilst I waited. Eventually it arrived, one of the best Lamb Karahi served – anywhere.
The Chapatti went Cold and Crispy too soon for my liking, to what extent this was down to being sat on the far side away from the heat sources is debatable. The Lamb Karahi was sheer Perfection. With Green Chillies, Ginger Strips and Fresh Coriander piled high above the Meat and Masala Mash, anticipation was all. 
The Lamb Karahi was so Hot it revitalised the pieces of Chapatti. Two wonderful Sucky Bones full of taste-giving Marrow were spotted, an extra treat. The Chapatti was dipped in the Oil Residue, burny Hot, a good Kick, but the Seasoning felt a bit – Under. Seeing this Tomato-based Masala once more after the days spent earlier this week in 
There was possibly more Lamb than normal, two Tender Chops were uncovered. The Black Karahi magically retained the Heat, the Masala at the base revealed even more Chillies cooked in, Magnificent!
The Bill
It’s that time of year again, staying in on a Friday night to avoid the Amateuris Drinkerus. After a few days of Deutsche Curry, a Glasgow Curry was calling. New Kismet Tandoori (311 Drumry Rd, Drumchapel, Glasgow, G15 8PA) is Hector’s local Takeaway, always busy, but possibly selling more Kebap and Pizza than Curry. 
The Aloo Gobi was well Seasoned and had an – OK – Spice Level. The Thick Masala was a pleasant sight, there was enough, not an excess. The Cauliflower was not overcooked retaining some firmness. The Potatoes were as one would expect, had they been cooked a few metres away across the border into Clydebank, then there might have been 
It was hard to identify the difference, if any, in the Masala with the Lamb Bhuna. The Seasoning and Spice Level were identical. The Fresh Coriander added to the overall Earthy Flavour, more Satisfying. Having taken only a half portion I knew the mass of Meat on my plate was still more than sufficient. All the Lamb pieces were Large and delightfully Tender. When the Vegetables in the Rice were encountered so the Synergy of this combination became evident. Hector, this was a very good choice, just what was required. 
The Aftermath
Hector and Dr. Stan entered Ginti around 12.30, we were greeted by a Chap at the Bar who offered us a table for two in the middle enclave. Wishing to see more of the premises, Hector led Dr. Stan through to the rear where some tables for two were set up along the window to the courtyard. The Lunchtime Menu was instantly dismissed, no – Half-Curry – for us, we desired – The Full Bhuna.
We had time to take in our surroundings. There are seats at the door with a side area to the right as one enters. Another seating area is opposite the Bar, we were sat in the largest open area at the rear, four other tables were occupied. There was a sense that this venue was a cut above many of the 
When the Curry was placed on each of the respective candlelit stands, I could not help but smile. Dr. Stan had walked into the – Euro Saag/Palak Trap – of Creamy Curry. Having had this for the last two days, I was hardly sympathetic, but what was the covering sprinkled on top? Different. My own choice, the Lamm Bhuna also had this Dry Covering accompanying the Fresh Coriander, Onions I believe. Interesting. The Masala looked to be worthy of a Hector, this was not the usual Blended Masala, something Special may have been discovered. 
Once Dr, Stan decanted the Toppings, a Thick Creamy Masala was revealed. Tomatoes were present too, this was visibly better than what I had been given over the last two days at other venues.
It was Creamy, which you had warned me about – said Dr. Stan.
Even with the same Onion and Coriander Toppings, the Lamm Bhuna’s overall appearance was markedly different. As I spooned the Masala and Meat I could see that this Masala had a similar – Gritty – appearance to my Favourite Deutsche Curry Haus – 
I began to speculate, what the Bhuna would be like with Fisch instead? I checked my photos, indeed Fish is on the Menu Grid. Why had I not spotted this? This Gritty Masala deserves to be tried with Fish. I too had resolved to return to Ginti, Fisch Bhuna may well be Spectacular.
The Curry-Heute story was outlined once more, the number of countries visited, the even larger number of Curry Houses. Ajay was intrigued by the size of the Naan Bread on the 
The Chaps went up to examine the Buffet, they were sold. Drinks were sorted, Orangensaft (€4.90) for Dr. Stan, Steve and I both had 750ml Bottles of Sparkling Water (€5.90). Once the Drinks arrived The Chaps were up, my Opperchancity to be Paparazzo. Whilst their plates were being filled I showed my review of 
A Daal Makhani with Aloo was very much appreciated, I have never seen Potato served in this manner. A Mixed Vegetable Curry had Broccoli and Cauliflower.
It may be a Buffet, however, the etiquette appears to be – One visit only. 
The first glimpse saddened my eyes, another Lamm Sagwala? Maybe not. Indeed, this was another Creamy Curry, but then was it? I had to take care of the Rice, way more than one person would ever eat, a common observation across Europe. Having decanted enough Meat to start me off, I could only see the Thin Milky Shorva residue at the bottom of the Karahi. Where was the Masala? There was nothing identifiable as an Onion base, I had to question if I would actually classify what I had as – Curry.
I had asked for – Scharf – this Dish certainly had a – Kick – but was Under-seasoned. I counted ten pieces of Lamb many of which I had to halve. The Meat was on the Chewy side, this would take some time to eat. The somewhat Large Ginger Strips gave a – Crunch – and confirmed that the Hector Taste-buds were still operating. This was a classic example of Spice and no Flavour. Where was the Methi Blast? The Dish was decidedly Herb Rich, but what was the green stuff? Hector may well be wrong but suspects this was Spinach not Methi; the Tart Flavour from Fenugreek was not there. 
The Masala was suitably Thick and Rich in appearance. There was more Cream than this Dish would appear with, even on the Continent. 
There was plenty of it, a too Wet and too Creamy Mass. Rice was the correct accompaniment for this Curry, at least it soaked up the excess moisture. The Spice Level impressed, sadly the Curry was Under-seasoned and so the hoped for full on Herb Flavours did not come across. The Keema Saag was – Pleasant – but there was nothing to become excited about.
The Bill
Whilst making my notes, the LG pinged with a notification of a comment on Tuesday’s Curry at 
The Haddock is amazing – I remarked.
On previous visits it has always been either/or. Both are wonderful, to experience both simultaneously was even more Special: Shkoor, you spoil us as always. 
Five more Hot Plates were brought then the two Karahi arrived, the Boneless Goshat Karahi and the on-the-bone Namkeen Karahi. A kilo of each was ordered, both Karahi had way more. A couple of large, thin Chapattis accompanied, Shafiq brought more as they became ready. 
The Namkeen Karahi was in front of Jim and Hector, this is what we started with. The Three hardly made a dent in the Goshat Karahi, we were already in trouble. 
The Karahi were exchanged, time for the more familiar Goshat Karahi. Still Excellent, however, once one had tasted the Namkeen, this was the lesser of the two. It was also Boneless which confirms yet again the importance of cooking Lamb on-the-bone. 
My eyes were bigger than my belly – Alan.
I’ll be back soon, maybe for a solo visit to enjoy their pre-cooked creations. There’s a Big Number of visits looming. Those wishing to attend this Landmark Curry early next year, let me know.
One day Hector and Mother will sit down together to savour Kofta Anda. Today is not that day. Having promised Mother – something different – we arrived at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) after our Lidl Shop. This was Mother’s first visit here, there was no Kofta Anda.
Two portions of Aloo Gosht, one Rice and one Chapatti – were ordered. The price is only ever established at the time of paying. 
Sheerin Palace
This is lovely – announced Mother from the off. She had said she was hungry and was about to prove it. 
I decanted the Tender Lamb and covered the Rice leaving some of the accompanying Shorva in the bowl. Today I would dip the Chapatti into the Shorva rather than let it all become totally absorbed by the Rice. There was enough Shorva to moisten the Rice and fulfil my objective. Today I would be able to differentiate between the Flavour from the worthy Biryani and the Curry. A subsequent Diner ordered a plate of straight Chicken Biryani and was happy to sit with this. Cinnamon Bark and Black Peppercorns featured in the Shorva, simple, effective.
The Lamb reached double figures with a Sucky Bone and a Knuckle being the principal bone components. The two large pieces of Potato each could be cut as and when to provide Diversity. 
The Peshwari Naan was a Sensible Size. Stuffed with a layer of – something orange, I declined a piece when Euan offered. 
The Peas Pilau was much more than Peas and Rice, it had a Flavour of its own. The Meat and Masala was arranged on top of the Rice. I was pleased to find the Curry was Hot, as was the Rice. The Sucky Bone was a standout, this Curry had potential. The Thick Masala had Methi mixed through, exactly as I like it. There was no point counting the Tender Lamb, there was Loads. This was far from the Modest Portions of a few years back. From somewhere came a Blast of Citrus, I found a piece of Orange Rind. Graeme sourced it from the Rice. The Spice Level was good without being demanding. A sliced Large Green Chilli had been added as a Topping, this gave a welcomed Kick. The Seasoning raised this Curry to the Premier League. There are no negatives here. This was the Best Curry I have ever been served at 
Fish Curry
I noted the Thick and not Excessive Masala as I took the photo. I suspect this will be Hector’s Curry of choice next time. We speculated as to what the Masala Fish might be. We would ask. Meanwhile, Graeme was thoroughly appreciative of the blend of Curry and Mushroom Rice:
Not too oily – was an early statement from Euan. With the Curry, Rice and Naan, Euan had taken on quite a Quantity of food. 
The Aftermath