59425 Thu Apr 01 01:12:51 -0800 2004 19 2 Los Angeles Area 0 312843 A while ago I had seen a thread making perilous Ambala Dhaba's theretofore reigning position, resting largely, as I recall, on ludhiana chicken laurels. I requested an update, received only positive responses, and belatedly (last night) made a return visit. A caveat: it was for takeaway. However. The cauliflower was spongy, the saag soppy, the foursome of ludhiana shrimp dry and presented on two inches of rice anchored with pale tomato and lemon wedges. The raita was sweet and almost gummy (I cant imagine the commercial yoghurt they must have employed) tiny shreds of carrot instead of cucumber. The ludhiana chicken was fabulous though I have never seen such mingy chicken legs outside a plate of quail, and my friend, who actually placed the order, had requested white meat, and was reassured repeatedly and madddenly on the subsequent phone call that yes, indeed, the order we received-- all four midget legs-- was all white meat chicken. Plenty of undistinguished rice. It's especially hard to quibble when the place is so cheap, but it's even harder to imagine returning. Thu Apr 01 01:12:51 -0800 2004 0 Dbird 1 312847 Yeah, they can't tell their meat. Once I ordered all dark meat, but got all white meat. I still find the food good for the area [West LA], but wish it were more flavorful and spicier. Thu Apr 01 02:34:48 -0800 2004 312843 0 Joe MacBu 2 312882 I tried the Ambala in Westwood based on the boards recommendation as well and I really wasn't impressed or didn't like anything I had. The Ludhiana chicken we had was dry and not very flavorful. The other dishes, we had a vegetarian one, just tasted sour and not like anything special. And the third dish I think was just mediocre (can't remember anymore). I was quite disappointed because everyone seems to love it there! Thu Apr 01 13:21:08 -0800 2004 312847 0 Alice 3 313034 I think if you read previous posts about this place, you will see that they are all hit and miss. Thi who fell in love with this place was also disappointed here on occasion. Fri Apr 02 09:12:05 -0800 2004 312882 0 Just Larry 1 312887 Um, are you sure those "mingy chicken legs" weren't wing "drumettes"? I can sure understand your disappointment when your white meat order was "madddenly" reassured — I'd expect a triple-D breast with that order! Thu Apr 01 13:39:26 -0800 2004 312843 0 Chris G. 2 312892 meant maddeningly Thu Apr 01 14:07:27 -0800 2004 312887 0 Dbird 1 312899 For us, Ambala is not the place to go for a full rounded Indian meal. We always stick to the goat (bakra) and chicken dishes. While the Ludhiana chicken can be dry, they have plenty of other chicken dishes that are better. I think the Ludhiana chicken gained currency only after the newspaper review. Their Phillaur chicken is much better. Tava dishes are very good. Bakra curry, saag bakra, tava bakra are all very good. If vegetable dish is a must, then chilli paneer is the best option. They are also the only place in LA that sells kulfi (dessert) with "faluda" - vermicelli in sweet rose-water syrup, the way it is actually served and eaten in India. Thu Apr 01 14:45:00 -0800 2004 312843 0 Suvro 2 312905 Have you had the similar dessert at Shahrzad on Westwood? Thu Apr 01 15:16:04 -0800 2004 312899 0 Jerome 3 312923 I have never been to Shahrzad. Is it Indian? Sorry - I should have said "amongst Indian restaurants in LA". Sounds like Shahrzad is an Iranian/Persian restaurant? What do they call this dish? Thu Apr 01 16:50:44 -0800 2004 312905 0 Suvro 4 312948 No it is Persian/iranian. I don't remember what the call the dish but it is sweet rose-flavoured with vermicelli, maybe mixed with an ice; it's been a while. It's just a few blocks from Ambala Dhaba. Thu Apr 01 19:01:27 -0800 2004 312923 0 Jerome 5 312954 I believe it's called faludeh/faloodeh in both cultures. And it seems to me that I have seen it referred to as "Bombay Faloodeh" in some Persian restaurants. Of course the interplay between Persian and Indian cooking (esp. Northern Indian) is at least as old as the Moghuls, or maybe even Xerxes and Alexander the Great. Thu Apr 01 19:34:21 -0800 2004 312948 0 PayOrPlay 6 312958 and Khorasani-Afghan as well (the mughals are actually from today's afghanistan) Thu Apr 01 19:44:59 -0800 2004 312954 0 Jerome 7 313492 Faloodeh is indeed the Persian frozen rose water and vermicelli dessert mentioned, and it is often eaten in tandem (in one cup or bowl) with a scoop of Persian pistachio ice cream. Mashti Malone sells both in any local Persian market, freezer section. Sun Apr 11 23:22:06 -0700 2004 312958 0 Kathy Koupai 2 312914 Could you describe the Phillaur chicken dish? Thu Apr 01 15:51:39 -0800 2004 312899 0 ciaolette 3 312924 I don't remember exactly - but someone on the net reports this to be - chicken sauteed in yogurt, fenugreek, tomatoes, ginger & green chilis. Sounds about right. Thu Apr 01 16:56:21 -0800 2004 312914 0 Suvro 4 312978 Thanks...I would have ordered it but I can't eat fenugreek...so thanks for saving me.. now I am wondering if the ludhaiana has fenugreek too, it is kinda greenish. Thu Apr 01 20:49:04 -0800 2004 312924 0 ciaolette 5 313063 "but I can't eat fenugreek" Do you mean fenugreek greens, or the seeds? The seeds are very bitter if burnt, so it is one of the spices used REALLY sparingly in Indian cooking - just a few seeds will provide the flavoring in hot oil. I think they use the seeds in Phillaur chicken. Fenugreek greens, called "Methi saag" in Hindi, is one of the rare delicacies that Indians here do not have easy access to. The Indian stores have started carrying some locally grown fenugreek greens recently. They are very distinctly flavored when cooked as greens, and unlike spinach, collard, chard, and mustard greens, they have a distinct aroma when being cooked, and a very unique flavor. They are also incorporated into the Indian pan-fried flatbreads called "parathas" - methi parathas. I don't think the green coloring in Ludhiana chicken is from fenugreek greens. Fri Apr 02 13:51:22 -0800 2004 312978 0 Suvro 6 313128 Thanks..for health reasons no fenugreek leaves or seeds. Fri Apr 02 19:14:59 -0800 2004 313063 0 ciaolette 1 312986 Things I like about Ambala Dhaba: - I like the slanted glass 70's-ish front window (like many of the storefronts here,) plus the garish colors and high backed booths. - I personally have liked every dish I've had there - but that's been limited to the masala and curry. In fact, I would say it was absolutely delicious Indian food - in a blind taste test I imagine I'd choose it over the LA competitors. Things I don't like: - You have to order at the cash register, and I always feel rushed. They seem to stare you down as you look over the menu - it's probably my imagination, but.... Especially if you are with a group, it's odd to all stand around the cash register, then go to a table. - The service is a bit slow, maybe a little gruff? - The place so seldom has people in it, it feels kind of cold and empty inside. Of course, it's nice not to have to wait, the way you do at Sunnin down the block. - They could use more combo specials. Unless you a bring a group to share, it's hard to get a nice variety of appetizers and dishes without breaking the bank, or having too much food. Overall, I really like this place! Thu Apr 01 21:20:18 -0800 2004 312843 0 Scooty 2 313062 "You have to order at the cash register, and I always feel rushed. They seem to stare you down as you look over the menu - it's probably my imagination, but.... Especially if you are with a group, it's odd to all stand around the cash register, then go to a table." We usually take a takeout menu, sit at the table, decide on the dishes we want to order first, then go to the cash register and recite the items. That way, we don't feel rushed. Their business model minimizes the wait help (if you have been to their Artesia location, you will know why - hardly enough space to move) - so they only have a cash register person, and perhaps one or 2 additional people bringing out the dishes and clearing tables. Fri Apr 02 13:44:38 -0800 2004 312986 0 Suvro