The Rickmeister is in town, taking care of Dr. Stan in his hours of need, reportedly. Methinks there are nefarious reasons why he is up in Glasgow this weekend. Somehow his Diary had a Barrel Party noted, long before the rest of us, including The Host, more of this on Saturday.
It has been a long, long time since The Hector and The Man from Bradford had Curry together. Hector has even questioned if Ricky still eats Curry given his poor showing at Manchester earlier this year. Hector is told that the Staff in the Curry Houses in Bradford are concerned about my lack of presence in the Curry Capital this year. This will have to be addressed, but not until 2017.
Karahi Palace is where Ricky assumed we would be going, Hector had other ideas. There are Glasgow venues which The Man from Bradford has not visited, Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) has been The Discovery of 2016, the Handi Gosht the Outstanding Dish.
The rendezvous was at the Laurieston where there is still one cool Real Ale Tap and two warm ones, strange. Mr. Boyd was intending to join us, but changed his mind, twice, or was that three times? As we departed there was a brief conversation with Curry-Heute Followers, last seen in Karahi Palace on Mr. Boyd’s 75th Birthday. Ricky admitted that Bradford Curry and Glasgow Curry are on a par (in the venues we rate), however, Bradford Curry is 40% cheaper.
Hector’s preferred table was free. Ricky decided to sit adjacent to The Hector, no doubt to observe all. This is nice – was an early comment with reference to the Decor. I still think Amabala resembles an Ice Cream Cafe.
Naveed was introduced to The Man from Bradford. From Swansea on Sunday, Bradford today, people are travelling some distance to dine here. Naveed brought two warm cans of Fanta and a small ice bucket. These were instantly exchanged for warm Mango Rubicon (£1.20). The fridge had broken down.
There was a discussion about Bread
Paratha (£2.70) can be outstanding at Ambala when the Layered/Flaky version is produced. Naan (£2.00) can be Light and Fresh, but not consistently. Chapattis (£1.10) are also the Light variety not the more Substantial Chapattis as sold at Yadgar or Karahi Palace. Rice was not considered, though it could work with Handi Gosht.
Ricky declared – Naan. I knew why, he didn’t admit. In Bradford, Three Chapattis, a Paratha, a Naan, or Rice is inclusive. Three Chapattis at Ambala would be £3.30, no way.
Naveed took the order – a Large Handi Gosht (£16.99) and two Naan (£2.00). On-the-bone was confirmed and Hotter than Medium. The Menu has – one-the-bone – as Standard, that verification was required suggests Boneless is also available.
Fifteen, twenty minutes – was the quoted wait. Not a problem.
Ricky was convinced that one of the Chaps at the next table mentioned Manningham. They were gone before he could engage them.
The halved Naans and the Large Karahi arrived in good time. The Naan immediately impressed, Light and Fluffy with a sufficiency of Well -fired Bubbles. This has been Hector’s Bread of choice in recent visits. One suspects The Bread Chef was working this shift.
The Handi Gosht had more Masala than Ricky would tolerate in Bradford, however, such is the Thickness, Hector was confident this would be acceptable.
This is good – was Ricky’s almost immediate comment. Success.
The Sucky Bones were Marrow-rich. The Lamb was Tremendously Tender. The Intensity of Flavour from this Dish was why I brought Ricky here, it is Unique, a Standout, a – Wow! – on every visit. The Spice and Seasoning were spot on, everything about this Meal was Perfect.
You don’t get as much Meat when it’s on-the-bone. Ricky is convinced it’s all cooked in the same pot and they have to strip the bone at time of serving. Hopefully not.
We had enough, as ever, Hector managed just over half of a Naan. Ricky thought the Naans could have been larger, but was happy to take some of the Hector Remnant.
I’m a bread person – was the excuse. Ricky praised the Naan in terms of Quality.
No complaints whatsoever – is as good a complement as one can expect.
The Bill
£23.19. We had nine minutes to catch a bus into town, Naveed brought The Bill with due haste.
The Aftermath
Excellent Curry – was announced at the bus stop. The Man from Bradford knows his Curry.
Perhaps the People from Glasgow should give Ambala a try? The 59 departs from underneath the Heilanman’s Umbrella.
And so it came to be that as promised to Ikram at the Desi – Curry Palace two weeks ago, Hector has returned to sample the Fayre at their new sister premises – 
Two Plates of Basmati were set before us. Mother always touches the side of a plate to check the Temperature. Stone cold – was her immediate observation. This she hates.
The Two Curry Portions looked Generous, the Masala was Standard Purée in appearance, however, expectations were more. This is the 
The Salad came into its own. The Lettuce, Tomato and Cucumber added Variation in Texture, the monotony of Meat and Rice was broken, what has Hector been doing all these years? I blame the Germans – who frequently serve Seductive Salads ages before The Mains arrive.
Mother was introduced and the tale of 
The Traditional Veg Pakora came in two Portions of Eight good sized pieces. The Irregular Shapes was down to the fact that the Potatoes had been cut as Small Chips. The Pakora were decidedly Fresh and Tasty, the Chilli Dip was the Perfect accompaniment. A Starter then a share of a Handi Gosht, just as well Hector had nothing to eat prior to this. My fellow Diners were similarly starved.
Naveed brought the Lamb Chops first. The 
Lovely, lots of meat, a rich sauce – was Marg’s take on the three Chops she managed before admitting defeat. Half of her ample Chapatti also remained. Hockey had left her Hungry, not Ravenous.
The Signature Dish at 
The Masala was Delightfully Thick and full of Flavour. Cloves are what came to Hector’s mind, Marg took a Soupçon and said – Ginger. She confirmed that her Masala was similar to that presented here. Mark confirmed that this was entirely different in Taste to what he had experienced before, the reason we were here. Five Bones were contained within the Melange of Very Tender Lamb and Masala, all Sucky Bones.
Naveed came to ask, twice, if there was anything else we required. Marg ordered another, collective, Mango Rubicon.
That was pretty good. – was Mark’s effusive comment. He ranked this Dish at 
Update – Monday Lunch
The Mystery of a third Indian Restaurant – Haveli – at Dumbarton Central Station continues. This former Pub was re-branded over a year ago, there has been no sign of activity since.
From the Chef’s Specialities, Lagan Ki Boti (£8.95) – Try a little tenderness, melt in the mouth diced lamb simmered slowly with ginger, chillies and our chef’s secret garam masala with exotic punjabi spices – devine! (sic) – was already Hector’s Choice, a Paratha (£2.50) to accompany. Lagan Ki Boti is not a Dish one encounters often. This Dish featured last year when Marg and Hector returned to 
The Pakora was presented soon afterwards, eight pieces per Portion. The Pakora was full of Flavour, Fresh Coriander to the fore. Very pleasant tasting – said Eleanor. Marg gave the highest praise – Nearly as good as the 
The Machi Masala was the first Dish placed on the table. A Thick, light-coloured Puréed Masala, I sensed another ingredient I try to avoid. Coconut? I said to Marg. This she confirmed. Marg was quick to assure me that the Coconut was not dominating. A Soupcon came my way, the taste of Fish was much to the fore, as one would hope. Sweeter than The Hector seeks, however, it was Marg’s Choice and she was well impressed.
The Lamb Adhraki looked the part. Topped with Ginger and Fresh Coriander, the Masala was also Light in Colour, I liked the singed edges of the Masala in the karahi. The Boiled Rice was enough to share, Marg benefited from this. There was no need to ring the Alarm for 
The Lagan Ki Boti was the last Dish to arrive, the Paratha moments later. The Paratha was a Disappointment, Served in Quarters, it was Thin and Greasy, not the Layered and Flaky – whole – Paratha – The Hector seeks.
*
Mein Host was keen to tell us about two Chicken Dishes – Tava Chicken – Pieces of chicken cooked with capsicums & onions in a ginger garlic sauce with green chillies in a cast iron tava garnished with mozzarella – and – Murgh Khali Mich – A hot peppery chicken dish with an onion, tomato, garlic & freshly ground black pepper sauce. The Hector could one day consider the latter, but at the risk of exhausting the point, see the 
Restauracja Indyjska Shivaz (Mielzynskiego 16, 61-829 
Grey – was Steve’s observation. Far too Creamy was mine. This was as far from a Desi Korma as a Curry could be. The Masala visually was as described, a Thick blend of Nuts and Onion. What happened to the Spice? There was no Spice in this Korma at all. On a scale of one to ten, this was zero. The Seasoning was there, or was this still the Poppadom coming through? A Sweet and Mild Curry, what was this to set before The Hector? At least there was no Coconut. It made a change.
Can I have the Blandest thing on the Menu? Next time I shall read all the reviews on Curry-Heute and order – 
The Lal Gosht, as it should be called, had a slightly Creamy Masala. When I mentioned the lack of Spice in the Korma, Steve concurred, his Curry was lacking Spice also. What was Chef thinking about? Was it a lack of communication with the Waitress?
There are 144 Curry Houses in Berlin according to one Source, Hector has championed 
Marg was straight up with Gosht Subzi (€11.40) and had the Waiter verify the Main Dishes were served with Rice. This was written on the first page of the Menu, in Deutsch. A Salad would accompany too. Realising that Bhuna Gosht would be Meat and Masala and Marg was about to have the preferred mix of Meat and Vegetables, Hector looked for a Vegetable Side. Aloo Gobi Masala (€9.10) was a Main Course, I asked for a Half, not a problem. Our Waiter was most biddable, there was a tacit acknowledgement that we knew exactly what we were about.
During the wait there was time to reconfirm our rendezvous with Steve and Louise later at the Berlin Hofbräuhaus. There might have been an assumption that we would dine there together, however, after last night in Augustiner, Hector needed Real Food. This is what I attempted to put away yesterday, proof if required that I eat other than Indian Cuisine, or attempt to. Ridiculous.
Marg was well under way with her Gosht Subzi. The tenderness of the Lamb was remarked upon, twice. Cauliflower, Carrots, Peppers, Courgette, Onions and Peas were her – Interesting Vegetables. Marg had chosen well, there was certainly enough here. That she scraped the last of the Masala from the karahi then cleared every grain of Rice from her plate shows she was hungry and appreciative. It was rare to see Marg clean up in this manner, especially when the Vegetables are in Big Blobs, not so here.
When faced with two different Curry Dishes on the same plate with Rice, does one mix or eat separately? Both the Bhuna Gosht and the Aloo Gobi Masala had to be evaluated. From the first mouthful of the Bhuna Gosht, Hector was impressed.
The Aloo Gobi Masala was described on the Menu as being – Panjab – style, Regular Readers know of Hector’s preference for Punjabi Cuisine. Peas were present along with the expected Potato and Cauliflower. The Main Vegetables were cut Large, as Marg had already noted, the Texture was Firm, who wants to eat Mush? The Masala may have looked the same as the Bhuna Gosht, this did not have the same Intensity of Flavour, time to mix. There was sufficient Masala with the Bhuna Gosht to drown the Masala on the Aloo Gobi, success. I was able to remark:
When told we were from Scotland he acknowledged that this was where – Chicken Tikka Masala – originated. I related the Apocryphal Story, Mein Host was amused. He also mentioned Leonardo de Caprio who had visited Edinburgh earlier this week to dine. Leonardo did not have Curry in Edinburgh.
ling Water – €5.50. Expensive Water.
As suggested on Monday, the first day of 
Arriving in the Southside early, Hector went on a quick tour of Govanhill venues. The findings are best reported in a 
I had warned Dr. Robin that a mass of Food would be presented and that he should prepare by having an early and light Breakfast, and definitely no Lunch. Hector’s preparation was to have Nil by Mouth, as perhaps Dr. Stan had also been instructed?
Behold – Karahi Chops – or so I thought. The Pile of Chops was way above the rim of the Karahi, it was impossible to say how many at the start. Beneath the Chops was the Residue 
The first batch was devoured, the limit of Fourteen could be reached without duress. Hector’s appetite was back. Meanwhile across the table, Dr. Robin had finally abandoned his knife and fork. That is not the way to eat Lamb Chops, Chapatti was the insulation.
They must cook it for hours to get the sauce to permeate the meat, it’s right through – speculated Dr. Robin. In case it is not clear, this was not Tandoori Chops covered in a Masala, these were Tender Lamb Chops. I pointed out that the Masala was Tomato-based, no Onions were evident. Spice and Seasoning were both at Perfect levels, just how can Chef achieve this so consistently?
Firstly, 
and everyone looks up. So it was here. The interior was a fraction of the size that was the original Pub, or 
Ikram, of 
Where is Waris?
Waris was first encountered at 
There was no Menu, posters on the wall advertised Kebap and Tandoori. Eventually I spotted the pre-cooked Curry and Biryani on display under the counter. It would be worth a visit for this, however, Waris has promised to cook to order.
Dr. Robin and Hector have been acquainted for well over a decade, today was the first time he ever made contact on matters other than Real Ale. It is 
Karahi Palace
The Lamb Karahi were brought with one Chapatti, halved, to start. Number two Chapatti would arrive after we were tucked in. The Lamb – on-the-bone – stood Proud. I suspect this was the first time Dr. Robin would have eaten – on-the-bone. Too hot to handle, I suggested he start by spooning the Thick Masala-mash from the base of the Karahi. Very tasty – was Dr. Robin’s immediate take.
Ambala Deli Bar
tion for Karela, however, Chicken Karela (£8.99) was his choice. I would slip into the conversation later that Hector does not consider Chicken as being the best Meat to put in Curry. Controversial no doubt as the majority of the population no doubt eat Chicken Curry. As it would take twenty minutes or more to prepare the Handi, Vegetable Pakora was summoned. Naveed brought this and an array of accompanying Dips with great efficiency. Camera-shy Irfan did add Ketchup. This greatly amused The Hector.
Our conversation was well underway. Introductions gave way to brief histories of our lives and upbringing. In terms of Curry, Hector’s is written 
A Pakora Spoon Race on Wednesday? This has to be seen. Hopefully this will happen on Buchanan Street at a time to be confirmed. A chance to visit the Catering College on Thursday is something Hector looks forward to. It was a Curry Course at Anniesland College which really began 
The Pakora was still not finished when Naveed brought the Lamb Handi. Irfan was well at home with this, Hector was glad there was someone to share with. With more Masala than the above referred to – Karahi – this is where the Marrow from the Bones makes all the difference to the Flavour. As Intensely Flavoured as Curry can be, Moderately Spiced and Well Seasoned, this Dish has been shared with a handful of friends since I first discovered 
