A recurring theme in my visits to Ambala Deli Bar (11 Forth St., Glasgow, Scotland, G41 2SP) has been the desire to establish the identity of Mein Host. All was revealed when Ahmed contacted The Hector (hector@curry-heute.com) with an invitation to visit as his guest. Hector is always willing to consider such invitations in order to further the breadth of coverage in Curry-Heute, and possibly to experience the Dishes I might not normally order as a paying customer.
Arriving just before the agreed 18.00 I looked around for the Excellent Waiter who has served me on my previous visits, no sign of. Mein Host, Ahmed, had the easier task given that my photograph is ubiquitous on this humble website. I was invited to choose my table, only one was currently occupied and one awaited clearing. I selected the table occupied last visit when Kenny and I had the Marvellous – Handi Gosht. Ahmed invited me to order anything from his Menu, – No Chicken please, except in Starters – was my only caveat. I listed the Dishes I had experienced, he suggested Karela Gosht (£8.99) and Keema Aloo (not on The Menu?). Ahmed insisted I would be impressed by his Karela Gosht, he knew my appreciation of the Bitter Gourd from other Blog Entries, it was the discovery of this Vegetable at the New Karahi Palace which set me on the road to the oft-consumed Karahi Gosht. Hector has seen enough Karahi Gosht in the last week.
Howard’s presence was also agreed, he entered punctually, introductions were made. If Howard enjoys a Curry it must be Wonderful, also as was proved in Rome a few weeks ago, we do not always agree.
In anticipation of the Forthcoming Feast, there had been little food intake in the course of the day, Starters could therefore be accepted. Samosas (£2.95) and Vegetable Pakora (£3.70) were agreed upon, Mango Rubicon would provide the Liquid Refreshment as it tends to do when Sparkling Water is not available.
Two Keema Samosas were served with a Chat drizzled with Tamarind. The Starters Menu lists Dhai Bara (£3.70) or Dahi Bhalley most recently encountered at the Maidens Hotel (New Delhi), presumably this was – The Chat. I believe therefore this combination appears on the Menu as – Meat Samosa Chat (£3.99). A Long Platter of well-cooked Vegetable Pakora was presented by our Young Waiter.
The Pakora was a visible departure from The Norm. With Fresh Coriander sprinkled on the outside and the Onion chopped into Fine Strips, this was a Different Taste Experience. The Seasoning was most satisfactory but was such that it detracted somewhat from the enjoyment of the Samosa.
The Samosa was decidedly Meaty, Chunky and Lightly Spiced with Minimal Seasoning. Cue the Tamarind from the Chat, the Melange worked well, each component complementing the other.
Howard was relaxing into the moment, impressed so far. He will no doubt add his own comments henceforth.
During the interlude The Menu was studied further. Batery £8.50) (Batair/Kaadai) is a Dish encountered in few Glasgow Venues, Quail is much tastier than Chicken. Typically served in a Shorva, this would be markedly different from that normally ordered by Hector.
Ahmed brought The Mains, the Batery would follow having only been agreed upon moments before. Both a Chapatti (£1.10) and a Naan (£2.00) accompanied a Generous Portion of Peas-Rice (£2.20 – £2.95).
Karela Gosht
Both Howard and Hector could tell this was Special just by the appearance. The Karela Gosht was served as Dry as any Karahi should be, the Lamb was on-the-bone, and topped with copious Slices of Karela. The Karela appeared to have been cooked separately in the classic (herb-spice-roasted) manner. For those who can tolerate the intensity of flavour this Vegetable emits, this was a Treat.
An earthy bitterness – was Howard’s reaction to the Dish.
A tad more Seasoning required – was mine. In fact, to get the Seasoning spot-on is probably next to impossible, far easier to over-salt the Karela and ruin the Experience, perhaps today was Perfection.
The Lamb was partly Lamb Chops and then Other Cuts, very Tender, Quality Meat. The Spice Level was Sneaky, initially Medium, then it crept up. The Oil residue at the bottom of the plate was remarkable by its absence.
The Karela Gosht had the – Wow!
Keema Aloo
We could not find this Dish on the Menu and so were honoured to sample it. Perhaps it is worth asking what else is available when one visits Ambala. The Potato content was less in Ratio to the Mince than found in other venues. The Keema was decidedly Light in Colour. I have never seen such a Dry Keema Aloo, if the Karela Gosht was remarkable by the Minimal Oil, this was even more so, there was but a Film on the bottom of the plate.
Hector’s preferred Keema Dish is Methi Keema Aloo, there was no sign of the much appreciated Herb in this interpretation. Cafe Reeshah has yet to be beaten in the serving of this Dish. However, let us not look the Gift Horse … this was still a Fine Keema Aloo, however, both Howard and Hector’s attention did return to finishing the Karela Gosht.
The Accompaniments
The Naan was the Standout. Served Glowing, Light and Fluffy, this was an Excellent example of the genre. The Chapatti had Girth, a Substantial Bread, I doubt if anyone would require more than one to accompany their Main Dish. In the past I have also complimented the Paratha served at Ambala. Whatever one’s preference, the Bread served at Ambala is to be commended.
The Peas Rice was more than we could ever use. The Peas became a welcomed addition to the Keema Aloo, Mince Potatoes and Peas, a Standard across the Continents.
In anticipation of the Batery being served in Shorva, the Rice would come into its own.
Batery- Quail
This Dish had a completely different dynamic to that which preceded: two Quails topped with Green Chillies served in a Classic Shorva. Hector’s dilemma is always to eat with Bread and splash all over the table, or let the Rice absorb the Soupy Masala? As ever, the latter was the dominant solution, though I had – to dip. Howard coughed.
A bit Spicy, Howard?
Ahmed asked more than once if his Food was too Spicy for us. Nothing we cannot handle.
As with the Karela Gosht and the Keema Aloo, there was an Earthiness to the Flavours, however, the Shorva was markedly different. The Raw, Basic, Spicy Flavour, took me back to the Curry of the 1960s. This was closer to Indian Curry than the Punjabi which is the Glasgow Norm.
Quail are Small, Footery, the Rewards are worth the effort. The Exterior Meat could be seen to have absorbed the Shorva. Cooked on-the-bone and with the Skin on, this is exactly how Poultry should be cooked, as verified by a Chef recently. Alternating between the Peas-Rice-Shorva and the Meat, this appeared to be the way to maximise the Pleasure. Howard agreed, this was way better than Chicken. I had to sample a Green Chilli, I should have known better. The last few pieces of Karela mixed with the Rice-Shorva gave the final Big Taste Blast.
As a Main Course this Dish would suit, say a Marg, who does not require The Full Bhuna, but something Light to eat. I would never order this as a Solitary Main, Quail is hard to find, to share a Portion as a Side would be Ideal. One should not pass up on the Opperchancity.
The Batery had taken us to the limit, the appetite had had been sated.
Time to Chat
Ahmed sat with us and answered some questions which are best related in the Ambala Page on Curry-Heute. The answer to one burning question has to be shouted from the rooftops: the name of The Waiter who ironically was off today but has seved us so well in all previous visits – Naveed. A photo is long overdue.
Naveed could become a Legend!
Dessert – Kuli Falooda
An Ice Cream Sundae would not have been commensurate with the purpose of the day. Gulab Jamun has been enjoyed on occasion at other venues, time for something completely different.
Kuli Falooda (£4.20) – Fresh Noodles, Rose Syrup, Rubbri (contains Nuts), Basil Seeds, Kulfi.
The Vase amused, we had to decant but not before the Mix was given a good stir as per instruction.
Noodles? One assumes they were Rice-based. This was definitely a New Experience. Sweet of course, one for the children.
The Staff
The Kitchen Tour
Ahmed was keen to make it known that at Ambala they do not buy in packet Spices, they grind their own. The Kitchen was spotless as it must be. Kebabs for later use were wrapped in Film, those for imminent use were separate. The preparation of Samosas was ongoing.
Curry Dishes are prepared in the Kitchen, the Kebabs can be cooked behind the Counter. The Tandoor is located in the corner of the Kitchen furthest from the Emergency Exit, it must get hot over there. How many Proprietors invite the Public to examine their Kitchens?
Somehow, over a month has passed since Hector’s last visit to the 
The Modest Salad was nibbled by Mags, there was nothing of interest on the plate for The Hector. A Chap sat the adjacent table munching on something similar to Hector’s Order, accompanied by a Naan. Imran Khan was on the tv, we know not what pearls he was sharing. His image did confirm, if ever it was required, that the food served at the 
This is good – Mags offered very quickly. Normally she gives up halfway so as to leave sufficient for a Doggy Bag, not tonight. Mags ate on and on, clearly she was thoroughly enjoying her Lamb and Potato Curry.
The Meat was well higher than the rim of the Karahi. Topped with Ginger Strips and Fresh Coriander, the Standard Presentation, however, the Large Green chillies were also to the fore. As ever the Masala and Oil sizzled in the too hot to touch Karahi.
How I have a let more than a month pass? Perhaps absence does make the heart grow fonder, tonight’s Lamb Karahi was a Standout. The Seasoning was on the limit, the Spice content was taking no prisoners, the tip of Hector’s tongue was being nipped, lips were throbbing. The Tender Lamb was partly Lamb Chops, partly Ribs. The Masala was decidedly Thicker than the Norm, the Tomato Seeds stood out. The Flavour was off the scale, this was an Unbelievable Lamb Karahi, the Best I have ever been served at the 
Having enjoyed Lamb Karahi at two of Glasgow’s Best Sources in recent days namely 
The full details and 
And so Hector’s House once again has the Aroma which was The Norm once upon a time.
At 20.30, Marg parked opposite. The premises were well illuminated, more people were present than we had ever seen during the previous incarnation. What had been a seating area on the right hand side is now an Open Kitchen and Takeaway Counter, the original Kitchen through the back also appears to still be in use, presumably as a preparation area.
The Laminated Menu was simple, mostly Kebap and Grill accompanied by Nihari, Haleem and Paya, the Dishes Hector is in no hurry to try again. But there was the required Dish – Lamb Karahi, £22.00 by the Kilo, £12.00 by the Half Kilo. Why do the good people of 
Thirty minutes after ordering, which is well within acceptable parameters, a Plate of well fired Lamb Chops with a Little Salad on the side was presented to Marg. Four Chops! Marg took the Best of the Modest Salad, to supplement her own, covered this with the Mint Raita, and tore in.
Covered in Melted Butter, this style of Naan Bread is markedly different than that served in an Indo-Pak Restaurant. Less risen (Kulcha?), more compacted, perforated, the Mince could be seen protruding. The hoped for Brown Meat was visible as were Coriander Seeds. The Fresh Coriander on top glistened, this was a very different experience. Marg noted that the Nan had a Kick of its own, time to dip.
The Lamb was a mixture of Lamb Chops, Sucky Bones and Boneless Lamb, the full array. The Lamb was wonderfully cooked, enough for a Feast, the Bones meant not to excess. The Masala was Minimal, Tomato Seeds were visible suggesting this was a Tomato Based Masala, no Onion, as I believe is also the 
What I have not established is the Opening Time. The previous operation opened too late in the day, hence the limited number of visits. Although the impressive 
Hector is back from Vacation in España, time to have Real Curry. Steve was first to sign up for Goshat Karahi at 
Omar was on top form today. Diffident, reticent, would describe the early days of Omar at 
Omar had suggested that Marg have Salad with her Samosas, what came surprised us all. The Salad and Raita were poured over the Samosas, different.
A Portion had been ordered, what came was a Mountain. Mags prefers Boneless, so the Meat and Potato content of her Curry was significant. The Doggy-Bag was inevitable.
This was The Main Event, a Kilo of the Magnificent Lamb Karahi, no worry here about unnecessary inclusions, Lamb on-the-bone served in the Most Minimal of Masala, but such a Rich Masala. This Karahi has a Unique Flavour, if ever there was a line-up of The Best of Glasgow Karahi, one could pick this out with ease. Smooth, Gently Spiced, Steve and Hector took a Portion, there was still plenty to return to. Having not overdosed on Starters, the task of demolishing the Kilo was completed with relative ease.
Chef Arshad usually takes his bow, perhaps the Curry today was prepared by other hands?
Chapattis were the Accompaniment, one each, Omar brought a fourth later just to make sure. The Debris was cleared, I thought we had finished, Marg had other ideas.
A Pink Milky Tea with Cardamom, Marg loves it. And so we waited for the preparation, Marg assures us it was worth it. Who puts Milk in Tea?
Entering at 14.10, the Lady at the Bar/Reception asked if we had a Reservation, we didn’t. We were escorted to the far corner at the rear of the premises, passing some thirty Diners en route. A distant table perhaps, but from here we could see everything. Tandoori Station is definitely a Pukka Establishment, office workers were interspersed with the casual visitors such as ourselves.
Once again, – Prawns – appeared on this Menu as – Langostinos, not that I’m going on about this, – Gambas – indeed. The Lamb Section of the Menu had a realistic Eight Dishes from which to choose. Karhai Gosht (€14.90) – Aromático y exótico curry de Cordero con Tomate, Jengibre, Ajo y Cilantro, medianamente picante. In the past week we have learned that Lamb is – Cordero. Cilantro – is known to be an alternative to – Coriander -, but – Jengibre? It could not be a greeting in Polish. The How-soon-can-I-replace-this-Useless Samsung, took ten attempts to translate – Jengibre – to – Ginger. This confirmed that the Lamb Karahi had the potential to be Authentic. No mention was therefore made of the Dreaded Ballast – Capsicum, so I decided to take a chance. I did ask for – as thick a Masala as can be managed. Mein Host then enquired about the Spice Level. I gave my usual retort: Spicy is Good. We had raised the stakes above – medianamente picante.
The Keema Samosas arrived as a Pair with the Most Modest of Salad Accompaniment, Lettuce. The Dips had been left, just as well. The Samosas were a good size, Marg was happy with them – Stuffed with mince – was her positive observation, however, Marg’s attention appeared to waver, the Karhai Gosht was attracting her interest, and why shouldn’t it have?
A Large Metal Pot housed the Lamb Karahi, topped with Ginger Strips and Fresh Coriander this looked just the job. As I have come to accept in España, the Masala is going to be of the Standard Indian Preparation, at least this was far from Shorva, the Salsa had Substance. Peaking out from the Mass of Lamb and Masala was the Dreaded Ballast, Small Pieces of both Green and Red Capsicum. At least this was not the feared Stir Fry of Onion and Capsicum which so many Mainstream Venues pass off as – Karahi. I have written that last sentence often, such is the prevalence of Substandard Karahi served to The Hector over the years.
The Spice Level was Serious, Marg took a Dip – Yours is definitely strong, Woof! (Archie Macpherson impersonation understood.) The Masala had a Great Kick, the Seasoning too was right on The Limit, this Curry had the potential to be Wonderful.
It was difficult to count the Lamb Pieces, but the Portion was into Double Figures, the pieces decidedly – Large. The Lamb was so-Tender, the Best Lamb encountered in Spain on this trip. Initially there was a sense of Flavour coming from the Lamb to complement the overall experience, the latter pieces did seem Drier and less Flavoursome. 
The Fresh Coriander and the Ginger Strips became mixed through the Masala as I ate. There was a concerted effort to ensure Zero Intake of Capsicum. The Remnants were left in a pile at the base of the Pot. A final photo was taken to show the Largeness of the Lamb, and the fact that although unwelcome, the Capsicum had not become a too distracting feature of the Curry.
It is always appreciated when a Restaurateur is willing to pose with The Hector, especially in premises as busy as Tandoori Station.
The Raja Mahal (Calle del Ave Maria, 15, 28012 Madrid, España) was spotted yesterday after a quite impressive visit to the 
The Waiter appeared and brought the Menus. I told him I was here because of the advertised Punjabi Curry, that we came from Glasgow, and this is the Cuisine we are used to. His English was slow to begin, but his ear soon adjusted. Google Translate was primed with – Una salsa espesa minima y seca, picante y sin capsicum. Whilst he was happy to take this order, he thought he had better check with Chef. The Replacement Samsung was taken to the Kitchen – What is capsicum? – was the question he returned with. Yay!
Hector’s ongoing Spanish lessons were complicated by the Menu today which had – Prawns – mentioned in the English translation, but had – Langostinos – in the Spanish. Gambas?
The Meat appeared to be very Bright, there was a momentary fear that Chicken had been brought, there had been no error. The Lamb was covered in an Abundance of Ginger Strips and some Fresh Coriander, the first we have encountered in Spain. At first I could only see the Masala around the edge of the Karahi, it looked pretty much like what we have encountered in the past week, but closer examination revealed a reasonable Masala Mash was dominant. Slices of Fresh Green Chillies were mixed through the Masala, this had the makings of a Curry that should please The Hector.
The Paratha was piping hot, Thicker than yesterdays at 
There was Kick, the Seasoning was Perfect. It was difficult to count the Lamb Pieces, but we were into double figures. The Lamb was Tender and varied in size, there was a suggestion that the Lamb had not just been introduced to the Masala, this was a Quality Curry. The Plethora of Ginger meant that this was initially the Dominant Flavour. Halfway down, I stopped to take another photo, I was seriously enjoying this, full of Flavour. A few Large pieces of Onion were encountered, just a few, this was much closer to a Lamb Karahi than the one I had specifically ordered yesterday at 
The Waiter was back as we finished our Meals. He was here to chat, he hopes to visit the UK in the near future. The Calling Card was given, then he summoned Mein Host.
There had to be photos.
Many Sources assured me that there would be ample Curry to be had in Madrid. Hotel Liabeny is located seconds from Puerto del Sol and therefore just north of the Curry House Cluster leading down to Lavapies. Soon after we had checked in we were off in search of Proper Food.
The Chicken Butter looked exactly as one would expect, the Metal Bowls did not look Large but would prove to be deceptive. The Mushroom Rice looked Wonderful, but we agreed the Mushrooms came from a Tin.
The Rice was shared, more than enough for two. Spring Onions were present too, this was a Decent Accompaniment.
Without Capsicum – said Mein Host as he placed it on the table. The Masala was the Standard Indian Masala, it looked as if a Thickener had been applied to make it more Viscous. Decanting the Lamb on top of the Rice, I counted thirteen pieces of Lamb, it most certainly was Lamb. The Full Flavour of the Tender Meat emerged, the irregular cut also confirmed the veracity of the Meat as my mind drifted back to the 
The Aloo Gobi was everything it should be, Dry with a Thick-Minimal Masala. Again I watched the Oil collect at the sides. The Flavour from the Cauliflower was Immense, cooked to perfection. Under-seasoned was my first reaction until I tackled the plentiful Potatoes, here was the Source of the Salt, tremendous!
By now Hector had his Dream Spanish Meal before him, plentiful Rice, Vegetables, Paratha and Tasty Lamb, the Masala was spooned on top as and when. The Combination of all the Components created a Synergy. Hector was eating Curry, in Spain. I was a Very Happy Old Hector.
We discussed the Curry, I congratulated him on the Paratha and the Aloo Gobi. Marg at this point went upstairs to use the adequate Servicios. Mein Host was intrigued by my Curry Eating. He said he had worked in the World of Spanish Food and considered it to be all – Grills, we were talking the same language – Curry. He has plans to open another Venue, I informed him that Salamanca has no Curry Houses, he had never heard of Salamanca. I have planted the seed.
Hail Mary indeed, look what I found…
I also spotted a venue claiming to serve Punjabi Curry, when does it open?
Spain, not a country Hector has visited often. 
There was time to take in the surroundings. The rather obscure entrance gives way to a Bar Area, then one reaches the Dining Area, some of which has been partitioned. The room is Spacious, the tables well spread out, one would not be sitting on top of fellow diners, were there any. Eventually a couple did enter and sat the other side of the Partition.
The Sparkling Water took a time to arrive, the Waiter had to go out and get more, just as well it was quiet. The Drinks were served, Ice and Lemon, Marg’s Water was poured for her.
The order was assembled at the hatch and brought over. Two Negatives hit home immediately. The Lamb Balti was – Soup, the Lamb Karahi had pieces of Capsicum protruding from the Masala. I could have asked for a Dish with a Thick Masala, the Bhuna possibly. Subconsciously perhaps I just wanted to sample what is served as – Curry – at the Taj Mahal.
Capsicum aside, Marg’s Lamb Karahi looked Pretty Good, the Masala Mash was a Authentic as one would receive in any Punjabi Restaurant. The Capsicum was Minimal, the Pieces cut Small. This was not the Onion and Capsicum Stir-fry that too many venues pass off as Karahi.
It looks Sweet, don’t ask me how I can tell – was my enquiry. A slight Sweetness was confirmed.
I ate on, the combination of Masala and Rice proved to be Most Satisfying, it was – Curry. This may not be the Curry I would have hoped for, no doubt the majority of Curry Houses would present this as their norm. It is what I found in 
The Calling Card was given and the Website described. I asked the Waiter what the preferred name was for the venue. Taj Mahal was his very clear response. He informed us that they have been here for fifteen years. A Very Pleasant Chap, there had to be a photo.
Not only Green Capsicum, but Red too. Not just the Offending Ballast, but Loads of it.
Still the Pile of Capsicum grew. The waiter came over to check my progress.