Steve joined Marg at Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) for Hector’s ritual Saturday afternoon Curry. The rendezvous was 15.15, just after Marg’s hockey commitment.
Fish Karahi (£11.99), Hector’s choice of Curry-Heute felt like a sketch from – The Two Ronnies – i.e. having the Curry previously thought of. This must mean there was regret at my not having the Fish Karahi at The Kashmir Restaurant (Bradford) last week. Marg would have Keema Karahi – Peas (£9.50), why can’t you have Potato and Peas? Having studied the Menu, Steve announced Desi Karahi Gosht (£14.99) which I suggested he change to Lahori Chaska Lamb Karahi (£14.99). If he was going for the half kilo, he may as well guarantee having the signature Curry at Ambala.
For Marg, her customary solitary Chapatti, Steve the Plain Paratha (£2.99), for Hector an Aloo Paratha (£3.80). A stream of chilled, bottles of tap water would suffice as the liquid. 
We waited the appropriate time, the Lahori Chaska has to be hand crafted.
The Plain Paratha arrived first, it did not appear to be particularly Paratha-like. Having had Paratha here in the past, I have at times managed to secure a layered and flaky Paratha. Ambala’s menu describe theirs as – crispy – this was in neither camp. The Aloo Paratha had but a smear of Potato inside, Peas featured also, I had hoped for something more substantial, i.e. resembling the mighty Aloo Paratha served to us here last month. The Wholemeal Chapatti did its job, then Marg came hunting for Hector’s left over Bread.
Lahori Chaska Lamb Karahi
Steve was not expecting this. This may have been his first encounter of the large, flat karahi. With a somewhat spectacular sight of Lamb on-the-bone, topped with sliced Bullet Chillies, Ginger Strips and Coriander, I wondered why I hadn’t changed my mind and share the kilo with Steve.
The Masala looked pulp-like and pale, no needless – red – here. There was ample Oil on the periphery which could be mixed in with the Masala. Plenty of Meat, of course, a half kilo on-the-bone is easily managed, boneless, maybe not.
Very tasty – began Steve – I wasn’t expecting it on-the-bone. A wee bit oily.
And as for the Paratha – Disappointing, bit too thin.
Keema Karahi – Peas
The Mince and Peas had the same toppings, quite a few of the sliced Bullet Chillies found their way into Hector’s Curry until Marg realised that she might be done for manslaughter. Beautifully Dry, one has to wonder so many venues get this Curry wrong. There was but a hint of peripheral Oil, and any Masala had been well absorbed.
Marg struggled towards the end, perhaps the extra Aloo Paratha after her Chapatti had filled her? A Soupçon would go home along with two pieces of the Plain Paratha which means Hector has his say here:
Dry, with an Earthy Flavour, a bit more Seasoning required for Hector’s palate and the addition of Methi would have made it excellent. As for the Paratha, who’s kidding who? This was not layered, it had an air pocket. In what way was this a Paratha?
Fish Karahi
What was Masala, what was Fish? Some restaurateurs are afraid to serve Fish Karahi in case the Fish turns flaky. In Bradford, this is the style, it works. Today I had a Mash of Masala (?) and Flaked Fish with some larger pieces. I can only identify the Fish as being – white.
I quickly became aware of the fact that I had more than peripheral Oil. Each spoonful of Fish removed saw Oil collect in the cavity. I created a sump on one side of the karahi, this worked to an extent, a puddle formed. Still, I felt the Oil was an issue, each mouthful of Fish was simply too wet. Looking back to when I last had Fish Karahi at Ambala I had a similar experience – not too pleasant – was the euphemistic conclusion. A different Chef back in 2018, today I was hoping for something much better.
I attracted the waiter’s attention:
Can you ask Chef to remove the Oil please?
Hector had just sent a Curry back!
Whilst my Fish Karahi was in the kitchen, I told my fellow diners about the time when Mr. Shabir Hussain, proprietor of Akbar’s, the Bradford based chain, had his Chef in the Glasgow branch show me the implement used to soak up surplus Oil before serving. Hopefully, something similar was being done today.
Another waiter came to check on our progress, I had to tell him that I had sent my Curry back, so now everyone knew.
The Karahi returned, it looked better and the food had a reheat, quite a boost. I ate on, but the damage had been done. My stomach was sending out signals – stop eating this. All I was getting was pulp and Oil. Had the Aloo Paratha made more of an impact, there might have been a distraction, sadly, it was too bland. So it goes.
The waiter had new information as he cleared the table: Chef had added Ghee at the point of serving. Why make an Oily Curry more-so?
The fish was still swimming in the oil – was Marg’s concluding remark. Hector would never say such a thing, or write that in in his Blog.
I had to excuse myself from the table at the end of the meal, and to be clear, not a consequence of the previous minutes.
The Bill
For once I cannot report a precise sum. Thirty two something – said Marg when I returned. £11.99 had been scored out, Chef reportedly had said that I should not pay for my Curry if I did not enjoy it.
The Aftermath
There was a quiet exit. The continued wearing of masks may have had something to do with the usual wave from the kitchen not happening.
By coincidence or otherwise, Zaheer, Mein Host, posted a photo of all the Ambala Fish Dishes on a certain social medium a few hours later. The Fish Karahi bears no resemblance to that served today.
The search for the perfect Fish Karahi continues.
Meanwhile, the Soupçon
And so we headed across the river to 
Lunchtime Menus
The Lahore 2 Course Lunch (£7.95) includes a Starter and a limited choice of Curry, though back in the day when the Glasgow Ladies were running the lunchtime show, there was a knowledgeable flexibility. A Palak Gosht was once served to Hector in what must have been amongst the final – 
Vegetable Pakora
Three large – warm-hot – pieces of Pakora and a cold Chilli Sauce. It would have been better if both had been hot a la 
Lamb Curry – on-the-bone
The Coriander garnish distinguished them for the serving staff. The Masala in the latter may be a bit darker, both blended. I counted six pieces of Meat, two of which were on-the-bone. In addition, there was a solitary Sucky Bone, no Meat attached. For Lunch, definitely more than adequate, but do compare with my most recent visit to 
Marg had a 
For the final Curry of this trip, the venue was always known. Curry for lunch in Bradford has to feature 
A jug of tap water, a modest Salad and Raita were brought, no messing around.
Surprisingly – brown – the Keema was suitably Dry with no sign of surplus Oil. Tomato protruded from the mass, with but a hint of Herb, not the dark green that was anticipated.
There was Seasoning, there was Spice. Bradford Curry is by definition Herb-rich, if there was Spinach present it was subtle. Ironically, this is how I prefer it, an overdose of Saag/Palak is not necessarily my cup of tea. 
Strange how our timetable permitted this final Bradford Curry. Hopefully I’ll be back before the end of the year, if not, January is guaranteed.
Sheesh Mahal
It was 22.45 when we entered 
Marg was only having Lamb Chops (£4.95), for Hector, the Curry which Steve found to be – 
Hot, Asian style – said the waiter as he made his notes. 
The counter had four empty tins of Bier. Chaps sitting at the window table opposite me plonked four tins on the table as they took their seats. I do not recall this being a feature of late night dining at 
A pile of Lamb Chops sat before Marg, the count was four, they appeared to be scrawny. The latter proved to be wrong. Marg observed that they had been folded and skewered, so the Chops were appreciably larger than they first looked. 
The round Naan was shiny, but as requested, no Garlic Butter had been used. This was an excellent Naan, the Chilli would enhance the Spice Level of the Curry, the Coriander add to the overall Flavour. Light, not too doughy, we both tore in. Marg was having this as a second course. 
The – fresh coriander – garnish was decidedly minimal. I always appreciate a wedge of Lemon, Citrus can add a new dimension. The Meat had been cut – Bradford small – 
I took another photo at the halfway point. This looked more like a classic Bradford Curry, suitably drier. Full of Bread, it was time to attack the neat Curry. It was only at this point that the Herb Flavours were realised, The Bradford Curry Taste at last. 
An enjoyable Curry indeed, but where was the Pickle?
The Rickmeister has had a bee in his bonnet regarding the possible relocation of Sultan Restaurant (219 Manningham Lane, Bradford, BD8 7HH England) to Frizinghall opposite the former – Turf – pub, of course we all know where that is. The premises are a former Italian Restaurant, The Man from Bradford was worried that Sultan may be going posh. Then there was the possibility that this was a new outfit altogether.
Arriving at Sultan this afternoon around 16.00 just before the heavens opened, all would be made clear, in time. The new address was given, premises some two kilometres north of their present location. But when will the move be? Still questions to be answered. 
Ricky suggested that he and Dr. Stan have the Koftay (£8.00) if available, or Keema Karahi with Spinach (£7.00) otherwise. Marg was definitely having Keema Karahi (£7.00), her second Curry of this trip, two in three days, so far. For Hector on his fourth visit, it had to be a return to the impressive Handi Gosht (£8.50) enjoyed on 
Ricky talked Dr. Stan into sharing a Starter, Seekh Kebab (£2.00) would have been Hector’s guess, but no, Meat Samosa (£2.00). Chapattis for all, included in the price it’s a Bradford thing.
A young waiter came to take the Order, the availability of Koftay was confirmed, we had happy chaps. Medium-plus was requested for the male diners, medium for the lady. I was specifically addressed – on-the-bone? It had to be. Next it was Marg – Peas, Potato? Marg opted for – The Works.
A simple Salad was brought accompanied by a bottle of Raita which I was assured would be Spicy. A jug of tap-water was the provided liquid, no messing about here. 
The Mains arrived, not the largest portions ever seen, and definitely on the small side compared to the mountains that Hector has been served at the 
Here it was, the definitive Bradford Curry staring up at me. The rich brown, thick Masala had but mere traces of Oil. I didn’t count the Meat, even allowing for the bone content, this would more than suffice.
The Meat was giving Flavour, something one cannot take for granted. It had the – right level – of chewiness. Sucky Bones too, the Flavours, oh how rich the Flavours, this Curry was stunningly sensational. I feel like another trip to Bradford has to happen soon, just to have this again. With 
Study the photo, observe how the Minimal Masala simply shrouds the Potato. Again, the Herb content was visible. The quantity also appeared to be an elegant sufficiency.
… 
The Bill
Wednesday is – Quail Day – at 
Introductions were made, the brothers may sound the same, Mani is more handsome, by far. That’s one boat burnt. 
With an appropriate quantity of – foliage – added, I took my seat. Marg had chosen a table at the front window. The staff member who had looked after Steve and I so well 
The Curry looked paler than the Karahi I am used to having at 
My first mouthful was off the top of the mound, somehow I had managed to scoop up a spoonful of sliced Chillies. This shocked the palate and may well have wiped out the taste-buds. Not the best of starts. 
I had a mountain to get through, Marg observed the struggle.
Well stuffed, it was back down the hill towards Victoria. How many times have I walked up/down Cheetham Hill Road? Strangeways, so close, close enough.
Two days in Manchester, first stop as always – 
Rizwan brought the Keema Peas followed by the three tubs of – foliage. Ah, the foliage, help yourself, a significant feature of Curry in Manchester.
The naked Curry is tasty enough, the smothering of Coriander Leaves adds a a new dimension to the overall Flavour, then there’s the added bite from the finely chopped Ginger and sliced Green Chillies. 
Line up Curry from a hundred restaurants, and Hector will pick out the 
I positioned a large Clove beside the pile of bones. The chap who clears up was amused, I told him that the Cloves are fundamental to what makes this Curry. The Meat being served on-the-bone, for those who wish it that way, adds even more. Spectacular Curry, yet Marg ordered Mince.
Behold as Dry a Keema as one can encounter, and no sign of peripheral Oil. Rice would not work with this Curry. 
Marg made short work of her late lunch:
After 
The Aftermath
Kebab Mahal
As we approached Nicolson Street, Marg spotted an interestingly named shop on the opposite side of the street.
A plate of Mince with Oil collecting around the periphery was presented. It did look a bit plain. I asked Marg why she hadn’t ordered the version with – Peas – which she had last time, her preferred Curry is Keema Mutter. She hadn’t spotted – Keema Matar Curry (£7.85).
OK, so I like Masala with Methi, not a mass of Herbs, but I was in the mood for this today. The pinkish, columnar Lamb was into double figures, large pieces too. I piled the Methi Ghoust high on top of the Rice, a Curry Tower? 
This was a first, and proved just how Dry-Thick this Curry was. Was this actually Curry? The Methi Mash had no features of being a Masala proper. I started with the Rice.
The Rice itself was bursting with Flavour, the various Vegetables added the required variety of Flavours and Textures, then I reach the Potato – Wow! My first – wow – at 
Black & White? The population of our fair city belongs in one of two groups: those who know how wonderful the Curry is at 
With more time at my disposal, I should have turned left and gone to 
Have you ordered? – asked Mags, there being no secret as to what she was having. I had elected to wait before ordering the inevitable: Karahi Kamb and Aloo Gosht (£8.00). The latter is now firmly part of the 
I should make a video – I said to the waiter when he placed the karahi before me. In the past, I have. Hot – does not begin to describe the temperature. The Oil and Masala sizzled for more than a minute. 
Mags marvelled at the size of the portion. When visiting 
Still the best Aloo Gosht served anywhere, and I’ve had a few – Mags declared, and not for the first time – and today’s is the best ever, I don’t know how Rashid does it.
The Bill