The tour of the Southside Curry Cafe venues continues. Towards the end of last year, in passing, I spotted the new signage at Ambala (11 Forth St., Glasgow, Scotland, G41 2SP). It was hard not to.
Arriving with Marg at 13.30, I was relieved to see the high sign had survived Storm Éowyn, but was not expecting to find a complete redesign inside and out. The extended doorway, including an electric interior one, leads to a new counter, where Takeaway can be ordered/collected and payments made after dining in.
The dining area is definitely more formal, Ambala is now definitely a restaurant, no longer a cafe. The booth table, oft occupied by the local – Asian dignitaries – has gone. Have they relocated to DumPukht?
Power sockets aplenty, but no USB capability, heaters everywhere, even air con. Marg and Hector would dine in comfort, well in terms of temperature, at least.
We were shown to a window table, where else, and issued with the new menu by the waitress. Already the heart had sank. A chap sat at the adjacent wall, the only other customer, i.e. dismissing the two weans, both in high chairs. Had Marg not been with me, I would probably have walked. There was no sign of a mother, the inevitable screaming competition got underway. And it was not the Hector doing the screaming, yet.
The already well-worn menu had a new layout. Prices have increased since my last visit a year ago, as expected, and mostly justified. But £1.99 for a Chapatti, come on.
Gobi Gosht Lamb (£12.99*) for Hector, the – Phool – has been dropped from this Dish’s moniker. Pilau Rice would accompany (£3.99), and would also feature Peas. Marg went back to her roots: Keema Karahi (£12.99) with the – Pea – option, plus her customary Chapatti.
Having spotted Kashmiri Tea (£3.50) this was also requested. The waiter who took the order gave the bad news. No Kashmiri Tea. Desi Tea (£3.00) was offered instead. Knowing the Tea could take while, it was agreed it would be served as and when. We were advised that there would be a twenty to twenty-five minute preparation time for the food.
A bottle of tap water, and the traditional two Dips were provided.
This gave plenty of time to capture images of the new layout. The facilities have a new entrance, they too may have been upgraded. It was Marg who spotted the bit of humour… Refuge from the weans?
At 14.00, the chap was served with Donner on a Naan, still no mother. A phone-call, and moments later two mothers arrived. I don’t know what pub they might have been hiding in, as if. More food arrived, they ate, called for containers and were gone at 14.23.
I recorded the precise moment when Marg and I were allowed to dine in peace.
Having eaten so little of what they had ordered, why not just have Takeaway to start with? Little did I know of what was to come our way.
When the food arrived, we were both staring at defeat. No way could we manage all this.
Decent portions and outstanding value, may be another way of reporting this.
The Rice was a Euro-portion. I put more on my plate than I knew I would manage, loads left. This Pilau is to share, just as well we hadn’t ordered two.
I’m sure there was more Rice at the end than at the start.
The Chapatti, served whole, and despite being Wholemeal, did not look as though this flour was overdone. The Chapatti suited Marg, even the Hector might have enjoyed it.
Gobi Gosht – Lamb
If anyone had ordered this anticipating a – Curry – they would have been surely taken aback by the wonder that was presented. This was – Karahi – as authentic as it comes. The minimal, Tomato-based Masala was devoid of any sign of – red, so much so that Namkeen came to mind. This was backed up by the specks of Black Pepper which smothered both the Lamb and the Cauliflower. Yet this was not the simplistic – Namkeen – but a much more complex creation. The Meat was almost a grey-brown, a Karahi, and with Karahi I have Bread. Why had I ordered the Rice?
With the Ginger Strips, separating Oil, and a Bullet Chilli halved lengthwise, this had me won even before the eating commenced. I decanted around half of the bowl, there was no point even pretending that I could manage all this food. A late night dietary supplement was already being considered.
The Spice and Seasoning were a la Desi Karahi, a sufficient level of potency, satisfaction guaranteed. The Flavour of Peas had permeated the Pilau, the Masala was giving off its own, and all this before I actually started on the Meat or Cauliflower.
My love of Aloo Gobi is well recorded in these pages. This Cauliflower was stunning. Enough firmness, not al dente, – mush – should not even appear in this sentence. The Cauliflower had absorbed the Flavours from probably both Meat and Masala, glorious. I can write with authority, the Ginger had most certainly been absorbed too. Had there been no Meat present today, satisfaction would still have been attained. A – Gobi Wow! – moment.
The Lamb was suitably tender, the right amount of chewing. Initially, the depth of Flavour was revealed, way more than just – Peppery.
Latterly, as I flagged, more chewing of the Meat was required, and there was still so much of it.
Let’s not overlook the contribution to the overall experience by the Peas and even the Bullet Chilli. Variations in Texture, what the Hector particularly enjoys.
I felt as though I had eaten a mountain of Rice, yet as the photo shows, it appears to be hardly touched. My plate remnants were returned to the serving bowl. Surely, that’s more than I started with?
*
*
Keema Mutter
Again, Ginger Strips and the separating Oil may be what registers first. Consider the Mince itself, Minimal Masala in the extreme. This is how a Keema is meant to be served. Today, there was no Hector Soupçon, Marg, as is now her custom, had more than a few words to add:
It took over 30 minutes to prepare and I was hungry when it arrived. A large plate of tasty looking Keema with a fresh Chapatti. The Keema was spicy and I enjoyed the strips of ginger on top.
This large portion was too much for me to eat in one go. I was able to enjoy the mince with all of the Chapatti and left about half for a future date.
After the food, I received my Masala Tea which helped my digestion and completed the meal.
The waiter came to check on our progress. Seeing how much was being left, he was evidently worried that the Spice Level was too much. Yoghurt was offered, declined. Marg was offered another Chapatti – We have Rice – I pointed out. Not that Marg was going near it.
It was another lady who dealt with the leftovers. Three plastic tubs, still plenty of eating.
The Bill
£36.96 The Gobi Gosht was charged at £14.99*, naughty. Previous versions of the menu had always made it clear that Lamb would be charged at an extra £2.00. I do not see this on the current version.
The Aftermath
The waiter, whilst taking payment at the new counter, said he had remembered me. He thought I worked for a newspaper. I showed him the – Ambala – page on Curry-Heute. The staff photo featured therein is from 2016, long before his time. However, he did confirm that the same Chef was in the kitchen.
Eight hours later…
Half of the leftover Rice was microwaved, the Gobi Gosht reheated in the air-fryer. (Never reheat Curry in a microwave.) Every grain of Rice would be eaten, at last, a sensible portion.
The Spice maintained both in terms of heat and Flavour, yet the Masala had all but disappeared. Bread with Karahi. Still, this was as – Dry – a Curry as I could hope for. The plate was cleared, finally, I had done this Gobi Gosht justice.
A year since my last visit, I wonder why? Much of the menu is not Curry, perhaps there are Desi Dishes I can do without: e.g. Paya (£11.99) for one, and definitely Mugguz Karahi (£14.99). For Hector, it’s a – no brainer.
The Village “Curry House” (119 West St., Tradeston, Glasgow G5 8BA) was not Hector’s intended venue this afternoon, matters Geography, determined this. Storm 
Achari Gosht (13.95), from the serious part of the menu, was today’s choice, accompanied by the usual Mushroom Rice (£3.95). A jug of tap water was duly provided. 
All but two of the initial assembly would depart during my stay. They were soon replaced, all of us sitting at, or near, the window tables. How many people pass in the bus, look in but never come? This is one of 
No Herb Topping today. Instead, a smothering of Spice which I took to be Garam Masala. Dry Methi might have had me in raptures. 
By 
Walking back along Nelson Street, avoiding big puddles, behold the new frontage and signage of what has been – Hector’s home – for so long: 
I keep seeing recipes online for either Prawns or Chicken with Spinach, not Curry. As yet, none have been tried, but having seemingly bought a lot of Spinach in recent weeks, which has to be used, 
Methi was the extra Herb. 
If 
The accompanying Rice was the Chana Pilau presented at 
Tasty, indeed, this was. The 
My last visit
Shafiq raised the shutters at 13.55, and quickly removed the covers from the food on display. He then brought a raw Donner from the kitchen and installed it on the rotisserie. 
There was a huge tray of Fish Pakora (£6.00 / £8.00) on display, so nothing fresh from the kitchen for Hector today. I spotted two dishes containing Potato in the corner of the shelf.
Chicken Mince and Potato-Cauliflower – advised Shafiq. 
Settled into my usual spot, I had come prepared for the chilly room. It was approaching 15.00 when the next two sit-in customers arrived. 
Black and Green Olives, pickled Chillies, my favourites. I will admit to leaving the green stuff. 
Just the nine pieces, each would be halved, such was their size. A whole Fish then. 
The Spiced Batter blanketed the white Scottish Haddock. It’s all about balance here: the Spice mustn’t drown the natural Flavour of the Fish. Flipping between Pakora and Salad, the variety of Textures makes this so much fun to eat. Fish without Chips, or Bread even, Hector celebrating Salad, it was the quality of what sat before me which makes the meal. And there’s more.
Fortunately this had been truly reheated, so the time taken to admire the Fish Pakora was not to the detriment of the Vegetable Curry. There was possibly twice as much Cauliflower as Potato in this portion, as it happened, this turned out to be a bonus. I have written oft of Potato’s ability to absorb Flavours, today no exception, however… 
Behold a freshly made plate of Chana Pilau. In fact I had to verify with the waiter as I put on my coat that it was indeed Chickpea. I had sampled one, a black Chickpea? These I had never seen before. 
The Aftermath
Lamb Chops Tikka (£6.50) at 
After coffee, Marg and Hector arrived at 
In all of my sixty-plus visits to 
One sits, thinking that what is coming shall be the same as seen twice already this week, not when Rizwan, Mein Host, is involved. He brought the Chops to the table.
Nobody was prepared to see one of the Chops with a flame still burning. A flame, not a flicker, it was not going out anytime soon. This provided the opperchancity to mark the moment, multiple photos. Finally, when I blew out the flame, Maggie and Marg, sitting opposite, spontaneously burst into:
Happy Birthday to You!
Apparently, 
Later this afternoon, the ritual of the trapped, then released, Cumin Seed was played out once more. Much later, a Curryspondent saw a posting on a certain social medium and asked if I was still in 
Late nights in the Northern Quarter used to be – later. Currently, one only has until 23.00 to acquire – the munchies. Having only had 
A consequence of – the plague – the tables and chairs at Golden Tandoori were removed. It was only last year that a couple of tables were reinstated. 
Steve, who had Curry for 
As ever, I ensured that no 
There was a steady stream of Takeaway customers. The unholy trinity of Curry/Kebap/Pizza was flying out the door. 
On seeing the first Curry brought to the table I was glad it turned out to be Steve’s.
How 
Once decanted, the volume of Curry did not seem overtaxing. Still, with the Bread and Rice, lots to eat.
In addition to the Coriander Topping, some had been cooked into the Masala. This was a Masala. With skins to the fore, clearly Tomato-based, how to make a proper Desi Karahi Masala. 
The palate adjusted to the assault, more Flavour coming through, the Tomato to the fore. A few prices of – 
Day #3 in Manchester, time for a feast. Spotted last year, but temporarily 
Walking up towards Cheetham Hill, we arrived at Lahori Butt Karahi bang on 13.00. Two doors down, our usual source of the – kilo – 
A waiter gestured that we should sit at the table next to the counter which was set for three. I took the adjacent table, set for four. From here, I would survey all, in time. An open kitchen, one could in theory watch one’s Order being prepared. Another waiter and waitress, in turn, busied themselves wiping plates and then glasses, respectively. Bright and Shiny, photos were acquired as and when tables were evacuated. There was a continuous blast of hot air from above us, no cold room here.
The counter display had prepared Curry, not ready/fast food a la 
A Modest Salad and two Dips were brought to the table. These remained untouched until the main event. 
The Breads arrived in a single basket, halved. Being Manchester, they had also been perforated, two negatives. Fortunately, the Naans had still managed to rise and create the required level of fluffiness. No blisters.
Large Lentils, surprisingly large, and so less of a – Mash. The sheen confirmed the presence of a minimal, but Oily Masala. Once divvied out, a Soupçon remained. As a – Side – this did its job of providing a Diversity of Texture. 
This was certainly – the full kilo. With a more than acceptable Meat to Bone ratio, there was plenty of eating here, enough for three – to share. No Sucky Bones. With no Offal or Fatty bits attached, this had the appearance of – Quality Lamb. 
With the Salad and Dips suitably arranged on the plates, were were all set, something missing.
Behold the Tenderest of Meat, observation matched expectation. Dipping the Bread in the well Seasoned Masala, beautifully crafted Flavours were revealed. Being Manchester, Earthy, with Cloves coming though but not to the detriment of the other Spices. No Whole Spices, but the Masala had the true Desi Texture. Josh remarked that the Spice Level was not as high as he might have feared. Why do people believe that Chefs go out of their way to cause discomfort for their customers? A Curry is all about Flavour with hopefully – a wee kick. 
A half Naan remained, Clive expressed no interest in finishing his share. Usually, when having a Keema Naan with his Karahi, Clive will leave the bulk of his Bread to the end. Today, no Keema Naan was on offer, the Bread was abandoned. Clive:
What time are we meeting? – texted Steve.
What was Clive to do with the Rice? Maggie, who was trying to avoid calories, considered Chicken Tikka (£5.00) to suit her needs. This was served with a Raita smothered Salad and Spice Onions a la Lamb Chops. It did the job, Maggie was once again impressed. The remainder of the above was 
For Marg, who had been out for porridge earlier, a mere Indian Tea (£3.00) was once again her order. A cheap date. 
A huge slab of Pollock (Saithe/Coley) shrouded in baked on Spice, sat atop the standard 
From the adjacent table, Steve remarked:
Not a bad start. Whilst the Fried Fish, as normally served, would certainly work as a meal, the added Masala turns this into a – Curry. The Masala is also required to keep the Rice – Interesting. 
The philosophy behind this is therefore along the lines of my own order today. Kofta Anda, I would have had if no Fish been available. Dr. Stan’s creation only commanded a single Meatball and piece of hard-boiled Egg. He did, however, have Spinach shrouded Potato, Meat and of course the joyous Karahi Masala. 
The first trip of 2025 sees Hector, Marg, and a fair representation of – The Company – in Manchester. This year, a week earlier than our norm as fans of The Famous may be invading Manchester next week. 
Rizwan brought the Karahi, my choice being – on-the-bone – already arranged on the substantial portion of Fried Rice. Being Day 1, and this late in the afternoon, I knew that every grain would be managed. Rizwan also brought the three tubs of – foliage. Ginger Bits, Coriander and Sliced Chillies, help yourself, create the Spice Level one desires, add the varied Textures. A winning formula. 
The so distinctive 
Marg had made a point of asking for Salad at the point of ordering. Lamb Chops at 
Four big Lamb Chops – began Marg – I asked for them well done and they were. Full of spice and enough carbon to keep mum happy. I was able to gnaw every chop after I had enjoyed the soft meat.
Masala Tea afterwards was a full mug with sugar and a great way to finish a meal. 
Alan, Tracy, Marg and Hector out for Curry, this takes an unbelievable amount of planning, so rare do mutually free nights coincide. Tonight, Curry in Helensburgh, a rarity in this era, but commonplace a decade ago. 
With the table booked for 19.30, we were offered a choice. Away from the draught of the door seemed preferable, success, another warm room. 
The 
I forgot to ask for well-fired – admitted Alan. Still, the extremities were suitably – black. The appearance was of well marinated Chops. 
Six large pieces, quite a plateful. I assumed it was Haddock smothered in the Spicy Batter. I could happily have forgone the Curry and had more of this. I feel a return to 
Mint was mentioned in the menu, enough to put off the Hector, but not Marg. Nobody was expecting what came. A Curry with a Chapatti lid baked on, in the style of clay pot cooking. More Bread, just what we didn’t need. 
My main dish looked like a pie. I had to cut inside the dish to remove the Chapatti lid over the food. I had an abundance of very tender Lamb pieces, slow cooked in this pot. Plenty green foliage within the Masala and I expected it to be a strong flavour of mint. Instead, it added flavour but it was not overbearing. I managed to eat the lid with my meal, and added both Mushroom and Dham Rice with Chickpeas (Alan had ordered for us). The ambience was enjoyable and important for me to try new dishes. A lovely change. 
Beneath Podina Gosht on the 
I have seen Malaidar at 
Both karahi had clearly been sat under a heat lamp/grill whilst the above was being prepared. There was a black, toasted crust on top, fortunately Alan and I are not going to complain about a bit of Carbon. The Garnish of sliced Bullet Chillies and Ginger Strips had been added at the point of serving. 
The Thick Masala was Methi-rich, eating this with the excellent Naan was sheer joy. The minimal bone content featured one Sucky Bone. No – bag of bones – here. Columnar Lamb, not the cuts I associate with – Desi. Tender, tasty, but the Seasoning was below the Hector idyll. Alan admitted that he may have forgotten to add the – Seasoning – suffix. 
With the volume of Rice and the included Vegetables, a meal to enjoy. I wish I could have eaten more. Alan:
The food was exquisite. Spicy, with extra seasoning, perfection and a lovely chapati, all with a small cider. 
I appreciate that this is a popular Desi Curry with some, however the Pakora goes mushy in the Masala. A somewhat Creamy Masala, the four of us had no more than a Soupçon. 
Better eaten cold – advised Rocky when he saw how much was left. 
The Bill
