Hector has deduced that there are no hockey balls being struck by ladies anywhere in Central Scotland today. As a consequence, Marg declared herself free to join Hector for the Saturday afternoon Glasgow Curry ritual. Indeed, Marg went one step further and invited Peter & Wendy, who are similarly without commitment, to join us. Furthermore, Marg even suggested the venue: Ambala Pakistani Cuisine (11 Forth St., Glasgow, Scotland, G41 2SP).
Having agreed that Peter would share the kilo of Lahori Chaska Lamb Karahi (£24.99) with Hector, Zaheer was contacted yesterday and the Order placed. This should save us the wait whilst the Ambala signature dish was prepared.
Marg and Hector arrived punctually at 14.30. The waiter showed us to the prestigious booth, first on the right. Here business is discussed at length throughout the week. It is also the best ventilated table at Ambala being nearest the door. A fan heater above the window cancelled out the occasional blast of cold air.
You texted the boss – said our familiar waiter. This confirmed the kilo was sorted. We studied the Menu for the few minutes it took Peter and Wendy to arrive, Forth Street is always busy. Ironically, by the time they found a parking spot, the pavement spot outside Ambala became free. Most unusual.
I suggested that Wendy might enjoy the Gobi Gosht (£9.50) which has an extra £1.00 charge for Lamb. Gosht? Apart from Lamb or Goat, what else can it be? This turned out to be a suitable recommendation, Wendy’s favourite vegetable is – Cauliflower.
For a change, Marg opted for Keema Karahi (£9.50) with Peas. The waiter informed us there is an an extra charge of £1.00 if one asks for both Peas and Potatoes.
Spice Level was discussed, Wendy chose – Mild – whilst Marg opted for – Medium.
For accompaniments Hector went off-Menu – Chilli & Coriander Naan (£2.99), whilst Peter chose a Garlic Naan (£2.99). Marg stuck to her usual Chapatti (£1.30). On realising there would be more than enough Bread on the table, Wendy decided to share in what came her way.
Sat facing the counter, I could not see how many were in the Restaurant. A huge portion of Peri-Peri Chicken passed us, this I must try, sometime. Peter acknowledged that he too liked the look of this. However, he was here, for what I believe, was his first sit-in share of a Desi Karahi.
The customary Chilli Dip and Raita, today, were accompanied by a Salad which was a departure from the norm. Overloaded with Pickles, this was a pleasing change. I don’t think I’ve ever had a Pickled Onion with a Curry before. The Pickled Chilli was mine!
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Keema Karahi – Mutter
Topped with Coriander, Ginger Strips and a single slice of a Bullet Chilli, this was quite a mass of Mince, and Peas. The consistency was as it should be, a hint of a Masala, this is meant to be a Dry Curry, too many venues do not know this.
It’s Spicy! – exclaimed Marg as she does at the start of every Curry. This may have been – Medium – but it did prove to be challenging.
The Chapatti was standard fayre, and definitely a Chapatti, not a Roti. Some went to Wendy. The quantity of Mince would eventually beat Marg, the remnants would become Takeaway:
A good texture, but on the spicy side, I may have to order – mild – next time. The fresh salad and Raita with Olives helped calm the mouth.
Gobi Gosht
If ever I was not having my kilo of indulgence, I believe this may be the go-to Curry at Ambala. There was sufficient Masala to shroud the Lamb and Cauliflower, far from the Soupy nonsense served in Mainstream venues. Wendy managed to create quite a diverse plateful.
The Toppings had no Chillies, the Spice Level in the Curry was pitched perfectly. QED:
Lovely, a very good choice, cauliflower, a favourite of mine. Just right for me. I liked Peter’s Naan.
Wendy too succumbed to the quantity, a further Takeaway.
I had asked for my Chilli & Coriander Naan to be served – whole. Both therefore arrived perched on their respective baskets. It is so much more satisfying to break one’s own Bread.
The Garlic Naan had the buttery sheen which I did not seek. Both Naans were round-ish, where have the teardrops gone? With plenty of burnt blisters, thicker on the edges, thin in the middle, good Naans. I still seek that – something extra special. Still, the Chilli would add extra bite, the Coriander would up the Herbs.
Lahori Chaska Lamb Karahi
I know that families sit down to share this quantity of Karahi. They do so with piles of Bread. Some may wonder how I can put away so much Meat, I wonder how they can eat so much Bread. Without Bones, the intensity of Flavour would not be the same. Without Bones, the challenge would be a non starter. Today, there was a sufficiency of Lamb on-the-bone, the Meat bore no resemblance to the kilo and a half of Lamb on-the-bone I bought in my local Halal Butcher yesterday. That appears to be Bones with Lamb.
On seeing the sliced Bullet Chillies, Peter announced that he would be avoiding them. All the more for Hector. I was confident that the Karahi itself would have sufficient Spice, having two sources of Chillies, one could moderate, if necessary.
The Masala was magical, that Special Texture that is found only in a Desi Karahi. The Oil collected, as it must, Chef had this well under control today. I let Peter help himself first. He did not – do a Marg – and filter out the Boneless pieces, he took his fair share of bones, indeed possibly more than I would end up with.
The first dip of Bread in the Masala reveals all. We had Spice, we had Seasoning, and most importantly, we had Flavour. Glorious! I can always identify Cloves, thereafter it becomes a matter of stop analysing, get on with the enjoyment.
The Meat was in big chunks, markedly different from that served in Bradford. Bradford, will we be allowed to travel next month, and/or will there be any point? Today, the Meat covered the spectrum from decidedly Tender to a bit Chewy. As one demands in a Desi Karahi, the absorbent Lamb was giving back so much Flavour. This was light years ahead of – Curry. Peter, who managed to sample some of the Gobi Gosht, would have noted the stark contrast:
Tender meat, lovely flavours, spicy mouth.
Peter went on to clarify that by – Spicy – he was not referring to heat, but the complex variety of Spices.
The karahi was cleared, mission accomplished.
After what has felt like a period of drought, this was my second share of a kilo this week. Both have been top drawer. There was also an overlap of Flavours, but not so that one could not differentiate. How Chefs create this remains a mystery, to me at least. Perhaps, one day, Curryspondent Bill will show me?
The Bill
£52.27 A meal for four, all well fed, and much appreciated.
The Aftermath
Out into the darkness, a wave to the staff as we departed.
The nights are fair drawing in, three days to the Winter Solstice. Get out to eat whilst one can.
Having regularly promoted the wonder that is the Lamb Lahori Karahi served at 
The new 
I remain uncertain as to the correct name, however, it is close to the Bread which I enjoy in the 
The wait was considerable, Marg had her book. Chopping sounds came from the kitchen. Eventually a Salad and Raita (£2.00) was presented. At 
A sprinkling of Coriander sat amongst a mass of Ginger Strips and Green Chillies, that the latter were cut lengthways made them stand out even more. The photo may be misleading in terms of the amount of liquid. The Oil started to collect at one side of the karahi, the volume was appropriate, not excessive. As we made progress, so the Oil seemed to move away from the Meat and Masala. Sucky Bones stood out, as did a Lamb Chop which was definitely coming Hector’s way. The – Desi – nature of the Masala was apparent, a consistency that is not achieved by fully blended Masalas. Cooked Tomatoes, which had not totally decomposed, were a prominent feature of this Masala, Tomato-rich, a classic.
For those who have been following the ongoing debate regarding the difference between Chapattis and Rotis, Marg’s Bread was definitely a Roti. Wholemeal, an air pocket, so partially risen. The Chapattis served in Bradford the week before last, do not have these properties. 
Hector’s Bread was as requested. White Flour, again an air pocket and correspondingly risen, closer to Pitta, but well fired. Could this be the Roti equivalent of the White Naan which is also my preference? This style of Bread remains my preferred Bread accompaniment, lighter than a Naan, more girth than a Chapatti. 
Last year, when this Karahi was the cheapest kilo in Glasgow, the Meat was Lamb plus stray attachments. Today, the quality of the Meat was in a different league, no cheap cuts here. Tasty and Tender, the anticipated Flavours from the Lamb emerged. Marg was already commenting on the Spice Level as is her wont. As is mine, I declared – we have Seasoning! Consider the hundreds of reviews in Curry-Heute where the Meat has been described as being a late addition, basically, a passenger, a parasite to the Masala. To get this much Flavour into the Lamb requires skill, patience. Beautiful. The Lamb Chop was an extra bonus. 
Visits to 
During my wait, I perused the Menu at 
Starters – Rice, no Starters – Bread, is what was in Hector’s mind. Alan decided to try the Vegetable Pakora (£4.30). Having studied the menu on the train down to Dumbarton East, I resolved that if a Starter was happening tonight, it would be a Prawn Puri (£5.00). Hector ordering Prawns? Hector ordering a Prawn Puri? … unheard of in the history of this blog. Usually it’s Marg who is responsible for this appearing in Curry-Heute. 
If there’s a larger portion of Pakora served anywhere on this planet, then Hector has not been told. I counted at least a dozen pieces of Pakora,
The remaining Red Dip was called into action. We discussed if these had come from the great Cumbernauld Pakora Factory or were made on the premises. Alan found them to be smaller than the norm with a correspondingly higher ratio of batter to filling. This he did not like, – a bit stodgy – was his final observation before the white flag was raised. Seven pieces were left, one is lucky to get that many in a portion in the majority of restaurants. The abundance of raw onion puzzled.
I don’t understand the use of 
The Chapatti, obviously a traditional Chapatti, was a decent size, but Alan said it could have been warmer. The Mushroom Rice came last, the container deceived, there was enough here for two. With Mushrooms and Peas mixed through the Spiced Rice, superficially, this was what the Hector seeks. Alas, the Flavours from the Spice were not powerful enough, more Seasoning would have helped. 
Here is the opperchancity for Chef to show his might. Curry with a genuine taste of home, that’s why Hector was here and why Alan was willing to partake. What did we get?
Firstly, the quantity of Masala was such that this was definitely – Curry. I counted ten as I decanted the Meat, mostly large pieces, so as one must accept at 
Chewy – was the first realisation on both sides of the table. I watched Alan try to half a piece of Lamb with his fork, a struggle. Only one of my ten pieces would be described as – Tender-soft. The menu states – meat marinated in a special sauce. In terms of the Lamb adding Flavour, there was little to no evidence of this. A big hitting Masala could have saved the day.
Whatever triggers Hector’s occasional desire for Saag/Palak is unknown. Last Friday’s 
So much for the promised thousands Hector predicts will soon discover the wonderful Curry available in Tradeston.
A Boiled Egg (whole) and four, not particularly large, Meatballs sat in the abundant Masala. Masala, this was a Herb-rich Mash. If this didn’t sate Hector’s Spinach craving, what would? The Coriander topping would add even more Herb Flavour, sliced Green Chillies also sat menacingly there too. 
The Masala Mash was suitably Spiced, the Chillies took this to an even higher level. Testing. The Seasoning was there and, as a direct consequence, the full Flavours of the Spinach came across. This is what I was hoping for. 
The Bread had to be abandoned, else defeat would have been the outcome. The final stretch then became easier, and even more enjoyable. Spinach and Egg, the ultimate accompaniment for Meatballs? 
The Aftermath 
A perfect day in 
A Salad, with Raita plonked on top, was brought instantly. The Poppadoms which followed were declined. After last night’s feeding frenzy at 
Nobody in Glasgow will serve me this. Flaked Fish, though some pieces were unusually large today, in an Oily, Tomato-rich Masala. Rest assured, the Oil was in no way excessive. No Oil no Seasoning, no Curry! 
The Bill
Our – perfect day – had to conclude with a return to 
The first thing I did was to tell the waiter not to bring the vast array of Poppadoms and Dips we were treated to 
Five decent sized Lamb Chops sat on the sizzling platter. The Garnish was Raw Onion, Coriander and –
My Chops were decidedly juicy, with a good level of Spice. The extra Flavour achieved by near cremation was therefore missing. That so many Onions were raw was a distinct negative. 
This Rice Dish was definitely moist, for a moment we were left to wonder if the – Curry Sauce – had already been added. When a plate of orange Shorva was 
presented all was clear, or so I thought.
Peas, Potato and Egg were mixed through the Rice. Egg, a much underused ingredient in a Curry, if indeed a Biryani comes under that label. I feel another Kofta Anda must be overdue. 
The Sucky Bone had to be celebrated, as seen in the photo, there was no Bread to hold this evening. When I visit 
Marg: – an interesting meal with rice, peas, potato and a boiled egg with chunks of lamb. I didn’t require the extra sauce as the dish was fairly moist. 
Having checked in t’Travelodge at 15.00 we made our way across the square to 
The waiter presented two Modest Salads before returning to take the Order. I should have asked what Yoghurt they used for the Raita, this was the Creamiest Raita, ever. Marg would retain hers as accompaniment for her plateful of variety. 
Marg was taken aback by the sheer quantity of food on her plate. The largest Samosa ever seen contained Meat, when this Dish was last seen, it was a Vegetable Samosa which came. The Samosa disappeared in a flash. Assistance was required, Hector was on board, Vegetable Pakora, suitably Spiced, not bad at all. Beneath the mass of Pakora lay a Shamee Kebab, most of this was crossing the table. The Shamee was well fired, moist, with finely chopped Onion in there too, Umami! Excellent. This was markedly different from the Shami Kebabs served in Glasgow where they are decidedly – mushy. I could have eaten a few of these. 
Chicken Pakora, but left one Mushroom. Fish apart, I’m not a huge fan of so-called Pakora where one item is deep fried in batter. The big Mushroom was moist, unnaturally so, not the best way to serve this delicate Vegetable. 
Four large Kofta sat in a Dark, Thick Masala. No Coriander garnish today. After the abundance of – foliage – at 
This creates a dilemma. When next I return to 
Reports have reached Curry-Heute that something was afoot at 
By the time we took our seats, the table was heaving with Salads and Dips, Poppadoms too. Tonight, Hector would gorge on Poppadoms. With so much to get through, it was a matter of politeness. I was already posting photos – look how much food we have, and we haven’t ordered anything yet. 
We were well through the Salad and Dips when the Fish arrived I still don’t have a name for it.
A length of Fish, it was Cod last time, matched the size of the platter. Smothered in sizzling Onions, which drew Marg’s attention, there was also some of 
The Spice was delightful, the distinctive Flavour of a Barbecue came across powerfully. Incredibly light, this Fish was everything I remembered from June. Stunning!
There was a suitable gap between Starters and Main, there was still a lot of food on the table. 
Topped with Ginger Strips and Coriander and
The Naan was an oval, different. Burnt blisters in the middle where it was appreciably thinner made it look the part. The thicker edges suited Hector, the middle, Marg. I still have to find the thick Naan which my mind has become preoccupied with. With a glistening sheen, this Naan was definitely fit for purpose.
The Fish arrived sizzling with onions and peppers. I enjoyed the texture of the Fish which was full of flavour and went back for more. The burnt onions added to the Dish, my favourite. The Lamb had a wonderful earthy taste: very tender, very rich in flavour, very enjoyable.
The Bill
The train to Manchester and a night’s accommodation were prepaid, it had to be. Hector and Marg arrived at 
Whilst Hector placed the Order, Marg selected our table in the near empty Curry Cafe. More would arrive for the final hour of service. 
Rizwan said he would bring the food to the table, he did so, the Karahi came first (the Chapatti taking longer), the important three pots of – foliage – were brought also, indulgence. 
Hector’s juices were already flowing. Somehow, as I turned from Oldham St. on to Hilton St., the memory of the taste of 
Wow! Wonderful! – was my ecstatic reaction to the first mouthful, 
This too arrived – naked. Rizwan waited to see if Marg would also cover her Curry with foliage. Coriander sufficed. 
Fond farewells, and the promise to return soonest. Indeed, more trips to Manchester are planned in the coming months. 
The Flavours from last Saturday’s 
The 
This was markedly different from any interpretation of this Curry seen before at 
The much anticipated Desi Kourma Flavours hit the palate, the Citrus to the fore. Midweek, as much as I enjoyed the Citrus in the 
