Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) opened in 1981 at its present location. It has been run as a family business with Mr Anwar (Sr.) as the overseer. Over a decade ago they bought over the adjacent barber shop and were thus able to expand the premises from being simply a take-away shop into the café style restaurant.
Calder St has been famous in recent years for the protestations about the closure of the Govanhill Public Baths. Yadgar is located opposite the Public Library. This is off the beaten track for many in the city of Glasgow, however the Polmadie Exit for M74 extension feeds a continuous flow of traffic along Calder St. Perhaps more people will become aware of its existence?
The Friends of Hector who live on the South Side claim to have been aware of Yadgar’s existence, however none had been, well not until the middle of August 2010. Then there was a life changing tip off.
The visits are all exhaustively Blogged, each has been a superb experience. The 45 minute wait on the first and second visits have been laid to rest. Simply phone in the order in advance and this problem can be overcome. (Tel 0141 424 3722)
The meals are either on display or can be cooked to order; Hector enjoys the extreme pleasure of having the Goshat Karahi prepared ‘just the way I like it’. This has resulted in the most appreciative of statements: This is the best Curry I have ever eaten in Glasgow! This is quite a statement to make given the exceptionally high quality of Curry available in the city. This “humble establishment” is really that good.
I know what I like, and I like what I know
If you don’t, ask the ever-present Naveed or Shkoor, they will advise.
Mr Shkoor Anwar, son of the proprietor, provided the following information in an email:
“We cook a wide variety of traditional food, as the ‘natives’ would eat, and while the Lamb Karahi, both on and off the bone, is very popular, it is by no means the limit of our specialities. We cook dozens of dishes, that are literally what you would find in any true Pakistani Kitchen. Nihari, Saag, Pindi Goshat, Karaela Goshat, Kofta, Kurry, Halleem, Chicken Chana, Kalaegee, Saag Goshat and many others are as genuine versions as you would (get) anywhere. “
Suffice to say in the majority of the visits it has been difficult to get past the Goshat Karahi. The on-the-bone version has such intensity of flavour (not heat!) it is a party on the palate. When you have found perfection it takes courage to stray.
Eventually the time came to try other dishes, even Starters. Complimentary Poppadoms with Onion Chutney are the norm, the included Salad has evolved to become an attractive addition over the past couple of years.
The Fish Pakora has freshness stamped on it, but even it is surpassed by the excellent Spiced Haddock. The Fish is locally sourced i.e. Scottish.
Methi Gosht was the first departure from the signature dish, and more recently familiarity with the bitter vegetable has inspired the sampling of the Karela Gosht. Both are up to the high standard set at Yadgar and are available by the Portion, or the Kilo! Then there is the best Lamb Chops served – anywhere… Lamb Chops Achari – wow!
Share a Kilo: on-the-bone two can just about manage, boneless?, no chance, bring more mouths.
Namkeen (Salt) Karahi Lamb Chops Karahi
A Vegetable Curry or the outrageous Fish (Machi) Karahi ?
Rice or Bread? The endless debate…
The quality of Rice served at Yadgar makes it difficult not to order it, but one really should be eating Chapattis with the drier Lamb dishes. However as one may now come to realise the Vegetable Rice, Mushroom Rice and Egg Rice truly complement the Curry dishes.
Meet The Chefs
Mr. Arshad Mr. Shah