The Diary said – Curry with Mark – and so it came to be. A Sunday evening, Marg was in on the act too, returning from Hockey in Dundee to rendezvous at the Laurieston. Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) was today’s venue. Mark has dined at Yadgar and Karahi Palace. Quantity defeated Mark at Yadgar, he has raved about Karahi Palace ever since. The Handi Gosht at Ambala would be something different again.
Arriving just after 18.00 a handful of tables were occupied, Forth Street being blocked at both ends could not have helped business today (something to do with a game of football at Hampden Park, perhaps.) Naveed gave his customary handshake. Mark was introduced – This Man has come all the way from Wales today to have Curry here. This was not an exaggeration, but Mark’s Cunning Plan.
The corner window booth was taken, adjacent to my usual table. Marg has been here before, but just for Dessert, she studied the Menu …. but not for long. Lamb Chops Masala Krahi (£9.95) is her Favourite by far. Marg asked for her Lamb Chops to be – well done. Mark commented – You’re a Curry Lady now.
I used to order Korma – was the reply.
Mark knew he was following The Hector. Naveed noted – Handi Gosht, Large (£16.99), on-the-bone, no Capsicum (as if they would here), Spicier than Medium.
Until we can get the Paratha situation sorted, Hector has been ordering the impressive Naan (£2.00). Three were nearly ordered, then we considered that a Chapati (£1.10) would be more appropriate for Chop Eating.
The Handi Gosht can take up to forty minutes, so the Menu states. This was recently proved to be a caveat, to advise that it may take some time; the reality is twenty minutes or so. Just in case, two Portions of Traditional Veg Pakora (£3.70) would keep us amused until the Mains. Mango Rubicon was the Drink of choice. Mark found this to be to his liking instantly. Same Company as Irn Bru (in effect) – I told him.
Vegetable Pakora
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.
Lamb Chops Masala Krahi
Naveed brought the Lamb Chops first. The Ambala version I had not seen before. Gosh! This looked Wonderful, just enough Masala to justify the title, six good sized Lamb Chops, well fired as asked. No way would Marg eat Six Chops, I decided not to sample, Hector would play the long game.
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.
Handi Gosht
The Signature Dish at Ambala, Mark was immediately impressed by the Visual Feast. There was enough to share allowing for two Generous Portions, this was not the Sheer Mass that Mark may have feared. There was quite a bit of (KTC) Vegetable Oil collecting at the sides of the Karahi, this dissipated as we helped ourselves.
The Naan came in four halves, a pity they are not served – Whole. The Naans were not as Light and Fluffy as I have enjoyed here. I suspect there is a Chef who can, and the others cannot. Maybe it is time to try the Paratha again.
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.
The Chaps ate on until the appetites were sated. Finally, two pieces of Lamb sat at the base of the Karahi. Hector placed these on top of the three remaining Lamb Chops. Lunch tomorrow.
That was pretty good. – was Mark’s effusive comment. He ranked this Dish at Ambala between the Karahi Gosht served at Karahi Palace and Yadgar. Hector would suggest that these three venues serve the most Distinctive and Intensely Flavoured – Punjabi Cuisine – in the City of Glasgow.
The Bill
£43.84. The Price is Right. Great Value.
The Aftermath
Marg drove us along St. Andrew’s Rd. so that we could show the locus of the Khyber Pass.
This will be Mark’s next challenge.
Update – Monday Lunch
How to reheat? Started on the stove with a tiny bit of Water, then two minutes in the Microwave to get heat through the Meat. Thirty seconds to reheat the Naan.
It never ceases to amaze how so visibly little Masala can suffice.
Mmmmm – as someone might say. Suitably Spiced, Very Tasty. I shall have this one day.
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.
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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 
The Menu was brought, the bound version is so different from the Newspaper of old. Dining alone in the evening unfortunately meant that ordering a Lamb Karahi was not on, it comes by the Kilo. I asked the Waiter, he pointed to two Dishes on a list. One was Chicken, the other Lamb on-the-bone. Lamb Masala (£7.95) it was with a Naan (£0.95). The Waiter was unclear as to whether I would be getting Lamb on-the-bone, he scored out whatever he had written and started again. Lamb on-the-bone. A Mango Rubicon (£1.95 – eh?) was ordered also.
Two Sauce Boats containing Dips were brought with a Bottle of Tap Water, none were touched.
The Aroma from the Lamb Masala was Wonderfully Distinctive. I could almost taste it before I started. Fifteen pieces of Lamb sat in a Thick Brown Gravy-like Masala. How different was this from the Shorva served in Deutschland in recent days? This was Real Curry, Punjabi Cuisine at its finest. Topped with Chunky Slices of Green Chillies and Ginger Strips, there was a considerable bite. Hang on, something was missing. Where were the Bones?
The Spice Level was Ideal, aided by the Chillies, the Seasoning a tad under. After the Erlangen 
The opening of Cafe Zafran (Brennerstraße 42, 96052 
A Large Bottle of Sparkling Water (€4.00) was a welcomed Accompaniment. Liquid without Alcohol, dearer than Bier in 
The Portion size was most satisfying: Potatoes, Peas, Green Beans, Cauliflower, Carrots, Courgettes, Tomatoes and Ginger Strips featured. I like the way the Carrots and Courgettes were cut lengthways.
This was a very Simple Curry, Pleasant.