Excellent Curry, easily the Best I’ve had outside of Glasgow/Bradford in some time, perhaps years – Hector wrote of Ambal’s Restaurant (4 Bridge St., Aberdeen, AB11 6JJ) as recently as December 2015; I promised to return. Since then the Lahori Taste in Huddersfield may have claimed the accolade, not to overlook either the impressive Pak Taka Tak in Athena (Hellas) this very week. Pak Taka Tak have passed the Curry-Heute Test by repeating the Excellent Food served on a previous visit. Tonight, Ambal’s would undergo this assessment.
Last visit, Mein Host promised that a Dry version of Fish Chettinad could be prepared even though it is not on their Menu. With this in mind I booked online earlier in the week and added this comment.
Marg and Hector are in Aberdeen to celebrate a Sister-in-Law’s 60th Birthday. 60th Birthdays are all the rage this year. This Festivity is scheduled for tomorrow in what will be a Ohne Curry-Heute Experience. Tonight Marg has invited Alison and Angus to join us at Ambal’s Restaurant, it would become clear that Angus in particular loves his Curry.
Arriving at 18.40, a full twenty minutes before our Booking Time, I was instantly impressed by the number of Diners in situ. I counted over thirty. During our visit they would all depart, replacements arrived. Ambal’s is doing well, they have only been open some eighteen months and there is much competition in the City Centre.
With my Review of Visit #1 pre-loaded on the Replacement Samsung, I kept looking for Mein Host and/or the Waiter who appeared in the photo of that evening, no joy. No Fish Chettinad for Hector today?
Marg had plenty of time to consider her options. I recommended the Bhuna Gosht (£11.95) which had impressed so much in December. Marg said nothing, but I knew she had spotted the Aberdeen Bread Syndrome in full force, a single – Chapathi – (sic) at £2.95. I refer The Reader to the Homepage of this Humble Blog once again. A Garlic and Coriander Naan at £3.95 ironically starts to sound better value. A few days ago in Athens, the Breads were flying at us, for Pennies or Gratis.
Alison and Angus arrived punctually, their debut in Curry-Heute. Marg led the way with Poppadoms – For Three – the order. Once more, The Hector refused to partake in this nonsense, just how much would appear on The Bill for what is Complimentary in many venues?
Angus took advice on the Bhuna Gosht with a Keema Naan (£4.50) to accompany. Alison chose the Mugalai Korma (£11.95) – Chicken cooked in onion, cashew nut, poppy seed paste, and finished with roasted fennel. Another Garlic and Coriander Naan was added to the order.
Having established earlier who Mein Host would be this evening, I invited him over for discourse. I showed him the Photo of the staff I had encountered last visit and described the Challenge. An attempted Replica of the Fish Chettinad served in Munich’s Indian Mango is what I had been promised. The Replacement Samsung was taken to the kitchen, was The Chef up for this?
Nein
Mein Host related The Chef’s comment that as this (on the Photo) did not have the Chettinad Masala then it was not Chettinad. Chettinad needs the Sauce. Mein Host assured me that I would really enjoy their version. I was still in two minds whether or not to accept this substitute at the time Mein Host was taking the order from our company. Marg insisted I have the Fish Chettinad, even offering to swop if as I feared, it would come swimming in Shorva. For the record, the Fisch Chettinad served at Indian Mango has all the Flavour of Chettinad and more, Spicy, Smokey, one of Life’s Greatest Pleasures. It can be done. June 2016 is the next planned visit.
A Side
Hector has had enough Lamb this week and plenty of Rice and Bread. The Vegetarian Main Courses at Ambal’s are on offer as Sides for £4.95. The Hara Pyaz Aloo was something different – Potato and spring onion enriched with onion and tomato masala finished with asafoetida.
Six Poppadoms arrived with two sets of Dips. Yes, I was tempted, but stuck to my principles. Had I known it would be an hour before The Mains would arrive, I may have changed my mind. Angus particularly enjoyed the Spiciest of the Dips, the Ladies took care of the Mild.
Pani Puri
Another Chap brought the Complimentary Starter – Pani Puri. The Lightest of somewhere between Bread and Pastry, partly filled with Chickpea and Potato. In effect, a receptacle for the Tamarind Sauce which The Waiter poured in. He invited each of us in turn to take in the Pani Puri in one go. Alison remarked on the hit at the back of the the throat with little Flavour on the tongue. Indeed, but this is how they desire us to eat this Tangy Novelty, not to sip.
The Breads
The three Naans were presented in baskets, quartered. Again I question the merits of this. It does take up less space on the table, but one does not get a full picture of the size of what has been served. At Aberdeen Bread Prices, one would like to see. The Keema Naan did not have the Individual Grains of Mince which Hector believes make them Special. The Pink Layer of what ends up looking like Donner was spotted. I made no remark, this was Angus’ choice. Marg would comment for hours afterwards on the Flavour of the Garlic and Coriander Naan. This impressed.
Mugalai Korma
Not a Dish The Hector would consider. Angus made it clear that with Coconut on board, he would not be sampling it either.
Bhuna Gosht
This is a classic Hector-style Curry. With a Thick, not Excessive Masala, this ticks the boxes. Angus was most certainly taken by it. His progress was systematic. Marg thought he might need a Doggy Bag, no way. The second half of the Dish was decanted, the Metal Bowl wiped clean with the Naan, the remainder devoured. Whilst Marg enjoyed her Bhuna Gosht, Angus really did, evidently.
To date, Bhuna Gosht is regarded as the Ambal’s Signature Dish.
And so to Hector
Fish Chettinad
OK, so this is not on Ambal’s Menu, it had been prepared specially for The Hector. A Large Bowl of Fish swimming in Sauce is what was set before me. Way too much Masala, for any Curry. The Quantity of Fish was not overwhelming. With no Vegetable, or other distraction in the Masala, I was glad I had ordered the Vegetable Side. The Masala was the Classic 1960s Onion and Oil based Sauce. It was not the Watery Shorva I feared, as has been served to me in another Aberdeen Curry House. The Kick was Fierce. One assumes a Fish Curry will be well-seasoned, this was. The anticipated Chettinad-Smokey Flavour was present. The customary Dark Red Chilli floating on top of the Masala was not. I was offered one quarter of Marg’s Garlic and Coriander Naan, as I knew she would. The Middle was Light and Fluffy, the Edges not so well maintained. The Naan provided another means of scooping the Masala. Having eschewed the cutlery on the table, Hector was using the serving spoons. Soup.
Hara Pyaz Aloo
This was Dry. Just enough Masala to cover the Potato, the way I like my Vegetable Curry. The Spring Onion had been sprinkled on, a Texture Variation, that which had attracted me to this Dish. This too had a Kick, however, the Shorva Flavours dominated. There was the temptation to decant the Side into the Chettinad Pot, that could have been sacrilegious.
When Mein Host came over I had to tell him – If the Chettinad had been served as Dry as the Har Pyaz Aloo then it would have been Perfect.
He promised me that next time he will me serve a Dry Fish Curry.
Why not this evening?
The Bill
£93.34. The Poppadoms and Dips were charged at £1.95 x 3.
The Aftermath
A Young Chap sitting at the adjacent table was served a Tower of Curry. It looked Spectacular. As it passed me by I could see a Minimal Masala covering, what….
I had to ask.
Sadly, I had inadvertently sneaked up on him and took him by surprise. Cough, choke. Sorry.
It was a Prawn something or other, he could not remember. He assured me it was Excellent.
The Ambal’s Restaurant website reveals all.
Karaikudi Yera Thokku (£14.95) – King prawns tossed in onions, tomato, chettinad spices tempered in mustard and finished in fresh coriander.
A Dry Chettinad-like Dish had just been served. I saw it with my own eyes.
As we entered Taste of India, the Manager said – Hello again.
An impressive Salad accompanied the order. Pickled Chillies, Olives, and the Usual. Bread came too but was declined. A Mass of Vegetable Rice filled the Plate. The Lamb Curry was served in the standard Metal Dish. The Minimal Masala impressed. I remarked to Marg – Why do so many Venues have to serve Meat swimming in Soup? The Lamb was on-the-bone, one Sucky-Bone was spotted, methinks this was actually Karahi Gosht.
I started with a Pickled Chilli. A staff member having a break sat at the end of our table, he smiled as I gasped. Now for The Curry.
This was a simple Lamb Curry. The Flavour of the Lamb itself was first to register. The Lamb was seriously Tender, enough chewing, relaxation after 
Marg watched, she knew. This was Hector enjoying his Curry.
And so, Marg and Hector spent the last full day as tourisist in 
When the lid was removed from the Hot Pot, I had to enter the – Wow! – mode. Dry – is used frequently in this Blog to differentiate Quality Masala from Shorva. This Lamb Karahi was Bradford Dry. The Masala was just enough to cling to the Mutton, provide the necessary Moistness, and be a vehicle for the Spices. The Meat was also cut Small, some as Small as the Bradford Curry Houses. There was no holding Marg back, she wanted to sample this, then she realised, Hector had not tasted it yet. Gosh! Wonderful! Surely the Photo says it all? Marg clocked – Methi – immediately.
I had to try and calculate how much Paratha I would actually consume, no way can I eat a whole one even when they are this well presented. The Flavour from the Karahi was – Earthy – Familiar. The Chef knew what he was doing, this was shaping up to be a Classic.
Last Night at The Hermion Taverna, Plaka
Not every Restaurant in Greece sells the Traditional Dishes, too many are simply Grill Houses. We had passed the Hermion Taverna on our first night, they had a Veal and a Lamb Dish of the Day. The Veal came with Pasta, the Lamb with Potatoes – Aloo Gosht!
Alcohol beside me as I write, call me Dalton Trumbo, just for today.
There may be some who wonder if the next statement is true, regular readers will not be in doubt. Hector had to return to Greece/Hellas primarily to establish that the Mutton Karahi served 
Pet Shop Rituals completed, we arrived at Pak Taka Tak just on Noon, a bit early for The Hector but if a Greek Meal is to be had this evening… Pet Shop? This is how to keep Marg amused. She can play with the Puppies, Hector knows she cannot buy one, no matter what. It had Blue Eyes…
The Chap who took the order was not seen again. A Younger Chap brought a tray with all The Goodies. Not content with this, he returned with another plate of Quartered Chapatti to add to what was already given. He insisted Marg take some, one piece more was enough, we had plenty of Bread.
The Masala was not the Thickest ever seen, but far from Shorva. Tomato was the dominant feature, Tomato Seeds had collected at the base of the Karahi. Was this an example of what 
The Chapatti was broken up and dipped. Again as
e was plenty Chapatti. Light, Fluffy, not the Flat Bread served in the UK, this was Middle Eastern in style.
Now to be Tourists, The Acropolis and other sites are free today. Just as well, Ice Creams and Coffees later cost us four times what I paid here.
‘Tis a Friday afternoon, an hour before the usual rendezvous, some traditions die hard even though Friday is now just another day of the week. What has happened to the Friday Curry Club? Answers below please.
Ayaz brought the Modest Salad, plates and napkins moments later.
The Karahi was piled high, the Masala- Mash sizzled. It was obvious that this had not been cooked by Ayaz/Rashid, there was more Masala than is normally served, the Oil was more apparent too. Some could be put off by this, not The Hector. This Masala was a Wonderful Pulp, Tomatoes featuring prominently. Dipping the Chapatti and scooping the Masala is always a Pleasurable Experience.
The Lamb was Magnificently Tender. That it had been pre-cooked is now taken for granted. The Chef had achieved a different Background Flavour to this Karahi than is the norm. Still better than what is served in The Mainstream, perhaps the Methi had been been Restrained. As has been written often, I could eat here every day.
To celebrate the arrival of the Indian Visa there had to be Curry-Heute. Rather than pre-order one of The Classic Dishes, Hector chose to simply turn up this afternoon at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) intent on trying (at least) one of The Daily Specials.
The new Young Waiter smiled in recognition as he placed a can of Mango Rubicon on the table. A tall glass was provided, new. Two Poppadoms, Two Dips and a Small Portion of Spiced Onion arrived in moments, enough to be getting on with. Naveed brought out a Plate of Salad resplendent with Black Olives. Tasty. At this point Naveeed informed me that they had just prepared Fish Pakora, some would be coming my way. Three pieces of Fresh Fish Pakora were brought with a Chapli Kebab. All of this was Complimentary. I could not help hear the Father of the Family at the table remark – All this for £14.00.
The Chapli Kebab is a Pancake of Herbs, Vegetables and most likely, Chicken. Yes, Chicken Starters are acceptable. Full of Flavour and with a Modest Kick, this Kebab was a joy to eat. I am happy to say that the Salad was also put to good use, a Variety of Textures. I could have left at the conclusion of this phase, however, there was Curry to come.
Naveed brought the Two Curry Bowls and the Chapatti. He asked if there was anything else I required. What more could he do? A departure from the usual Half Kilo of Goshat Karahi, it was quite a change to be eating from a Crockery Bowl. The Daal Gosht was tackled first. Six good sized Pieces of the Tenderest of Lamb, Two Pieces on-the-bone. A Modest Portion for The Hector. The Masala was approaching Shorva, but was thickened by the Daal. Lentils, taste of… Lentils. Not an option I normally would choose a la Carte.
Pleasant enough, never going to that outstanding. With the Seasoning and Spice at an acceptable level, this was probably as good as this Dish could be. Meanwhile in the other Bowl…
The Vegetable Curry served at 
Marg snaffled one piece of my Chicken Tikka as I dealt with the Seekh Kebab. This left the two smallest Pieces of Lamb Tikka ever served to Hector at the 
Tracey and Steve were well into their Methi Gosht Karahi. This was as Thick and Dry as Hector loves. Both were served on-the-bone. This was unexpected, normally one has to order Lamb on-the-bone in advance at the 
Marg was enthusing about her Lamb Mint Coriander Masala. This may become her Dish of Choice in future visits.
Eventually The Waiter came over and asked what we were waiting for. Was he not aware that Two Diners had no Curry?
Moments later portions of Achari Gosht were set before us. No new Parathas. Do we start? Do we wait? The Fresh Parathas were promised. The Other Waiter brought the Pilao Rice. We cancelled that, we don’t need it. Marg took the opportunity of his presence to order a Milky Coffee so as we would not be detained. Tempes Fugit. It was 20.00.
Howard remarked on the lack of Spice. Hector was appalled at the Masala, it was Shorva, not the Thick Masala that I was anticipating. The entire nature of the Dish had been transformed. This was Poor, clearly thrown together. There was a Potent Pickle Flavour, but not much else. There was no Methi. The Lamb was on-the-bone, but there was as much Bone as Lamb. Tracey observed that Howard and Hector’s Dish did not even look the same.
Rashid finally re-appeared and immediately apologised. He declared that it was all his fault. As Mein Host, yes. However, it was necessary to inform him that the lack of communication with The Waiter was the root of the matter. He had neither observed, listened, or acted. More Training.
Marg drove the Ladies to The Commodore. The Chaps walked along in the Perpetual Helensburgh Rain. Slow Train played their Set. Get it on. 
To mark the moment that Hector parted with his passport in order to secure a Visa for 
The Curry came in moments. Quite a Plateful as it happened, plenty of Lamb Mince with a Sufficiency of Potatoes. Leaves and Stems were found buried within, Fresh Coriander was the deduction, there was no sign of Methi. Oil collected in the base of the plate, never a problem for Hector, though some do question this. Green Chillies gave the required Kick. Very Pleasing.
The accompanying Chapatti was what this Blog has described before as a Wholemeal Chapatti. The Chapatti served here is Darker than the Norm, and goes to Crisp. Half Chapatti – Half Roti? That a dozen or so 16kg bags of self raising flour were piled up on the floor of me just goes to show how little I know about the use of flour in such venues. Though, Hari at 
Haggis, Bratkartoffeln mit Speck, Ratatouille, washed down with some of Bradford’s finest Mango Lassi.
week of the Manchester Beer Festival saw The Company retreat to Lancaster. Prices for Saturday night hotel rooms in Manchester are inflated, something to do with Fitba’.
The Travelodge – After Midnight
We had chosen a table at the start of the room, as far away as possible from the Family with Children at the Stage End. Two Young Boys, with segs, or similar, on their shoes, a laminate floor, a recipe for a racket. Not just the odd tap, up and down they ran, up and down. Parents, control your children! At one point there was a hiatus when as ever it all goes wrong. I gestured to the Fathers – why are we having to put up with this? There was respite for a minute, maybe two. Tap, tap, tap…Another family arrived and sat opposite us. The two young girls decided a game of – Tig – was acceptable. Up and down… Parents, control your children!
Nauman arrived, he addressed me by name. I asked him if Fish Karahi was possible, it was not too late to change the order. The Chef assured him that he was afraid the Fish would burn on the Karahi. More training required? Hector would stick with the Lamb Masala.
To watch Steve devour a 
Steve had no problem with a Half Kilo of Lamb on-the-bone this early in the day. With the Lamb gone, he wiped the Karahi with some Naan. The Lamb Karahi served at