Having reviewed three new Glasgow Curry Houses in recent weeks, today it was back to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). I have been here once or twice, indeed the two hundredth visit is on the horizon. Ceteris paribus, that could still be years away, but doesn’t have to be. However, Hector deliberately restricts his visits to Yadgar. Indubitably the best Curry House in Glasgow, one has to go elsewhere to confirm this status. Consistency is the name of the game, one knows that the distinctive Yadgar Taste can be experienced no matter what time of day one visits, and regardless of who is in the kitchen.
In a repeat of last Monday, Michael, of this parish, agreed to meet at 14.30. Marg, who was heading across the river anyway, had already attended a charity coffee & cake morning, would come – to keep us company. Arriving first, Michael questioned if Yadgar was actually open, the tables were piled up on the bench seating. Shkoor, Mein Host, explained that a spot of spring cleaning was underway. Spring is coming early? Today is Groundhog Day!
Punxsutawney Phil could not have seen his shadow…
Shkoor talked us through the ready Dishes on display. Aloo Gosht (£7.50) was the only tempting Meat Curry, but still the Hector is postponing his next intake of Lamb. I pointed to the Chapli Kebab and told Michael these were a – must have.
I’ll have one too – declared Marg who was no longer going to be a spectator.
The Aloo Gobi (£6.00) was the most exciting of the Vegetable options. Michael followed my lead, two portions were duly ordered. Despite the Fish Pakora (£7.00) on display being yesterday’s, I suggested we share a portion. Marg was not missing out here either. Shkoor suggested – a large portion. Salad was a given, three cans of Mango Rubicon (£1.80) completed the order. No Bread.
With the tables restored and the young chaps completing the mopping of the floor, we arranged ourselves at the window. Having not been to Yadgar since November, there was catching up to do with Shkoor. That Marg and I are in Scotland for the foreseeable, was greeted with amusement. Michael will be back in Türkiye before our next meaningful trip.
As the menu on the – Yadgar page – can now be confirmed as 2026, there was the opperchancity to update the names of the current Chefs. Although gone, Mr. Shah and Mr. Arshad shall remain legends, Mr. Shafiq and another Mr. Shah have been in place for many years, the latter never identified by name until today. They know the Yadgar secrets, how the unique Flavours can be reproduced – consistently.
Zaytoun, a Salad with abundant Olives, always appreciated. Shkoor asked if I preferred Black or Green. Both feature in Hector’s diet. A Pizza without Black Olives ain’t a Pizza. Kalamata, beefy Green Olives, stuffed with Anchovies, could well be the ultimate.
No lettuce – observed Marg.
Perfect – was Hector’s response.
Shkoor admitted that their greengrocer delivery had yet to arrive. An opperchancity for Hector to quote Geography notes from yesteryear: the absurdity of the hectarage in California, in particular, given over to growing lettuce, just to go on a Burger, whilst millions go hungry.
Fish Pakora
With the heated red Chilli Sauce accompanying, always a delight. The moderately Spiced batter, tasty Haddock, an extension of standard British Fayre. Enough for three, with the Salad components, our mid afternoon meal was taking shape.
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Chapli Kebab
Presented on foil, had they been baked for the reheat? Essentially a Burger, ground Chicken and Spices, way better than anything actually served as a Chicken Burger at KFC, et al, and needless to say, so much more Flavour. As I had intimated to Michael earlier, one cannot visit Yadgar and not have a Chapli.
Aakash brought out the main course, the food was piling up. Without Bread, we would manage it, note the strategy.
Aloo Gobi
Potato, Cauliflower and a Masala Mash topped with Coriander, quite a plateful. Only here can Cauliflower taste this good, an explosion of Flavour on the palate: the distinctive taste of Cauliflower itself, plus the Yadgar magic.
Not al dente, but still firm enough to provide a moderate level of crunchiness, perfectly cooked. So easy to serve a soggy mass, no mush here.
The Potatoes were also firm, again, these had absorbed Flavour from the Masala Mash. I retained some of the latter in order to savour it as the key third component of this creation.
A three pronged attack on the senses, the huge Flavours were released, the Spice built gradually. Cinnamon Bark and pieces of Green Chilli confirmed the – Desi – pedigree. A Vegetable Curry displaying the full Yadgar Taste experience. Michael offered a few words:
One of the best Aloo Gobi I’ve tasted and I loved the Fish Pakora.
There’s more, and this is why the Hector restricts his visits to this venerable venue. Before taking his leave, Shkoor brought another small plate.
Aloo Gajar Mutter – I recognised. Shkoor was impressed by my linguistic skill.
Aloo Gajar Mutter
Potatoes, Carrots and Peas, more Potatoes to enjoy, however, it is the Carrot which stands out in this Dish. The comparative Sweetness of the Carrot was in direct contrast to the Cauliflower. An entirely different Vegetable Curry, take your pick, or have both!
Aakash brought up a certain visit to Yadgar last year – The Interview. Michael had somehow missed this, news had not reached Türkiye then. Now he knows. Aakash was pleased that his photo appeared also.
Aakash asked for the second time if we required anything else. This time he listed Kashmiri Tea, Marg was not passing up on this. Yadgar is where she first discovered this pink Pistachio-Cardamom creation. It can take twenty minutes to prepare. Michael and Hector and Hector had somewhere else to be, and so Marg would be abandoned. The Tea arrived just as we took our leave.
The Bill
£20.00 A nominal sum, thank you. And why I cannot come here every week.
The Aftermath
Marg had time to compose her comments:
Joined Hector and Michael for some starters. The Fish Pakora was hot and tasty and the Chapli Kebab arrived. My lips were already tingling from the Pakora and the mixed Salad, but the large flat minced kebab added new flavours and spices. Very enjoyable, with a stolen piece of Cauliflower making the whole dish very appetising. Finished the meal with Kashmiri tea. Hot and soothing to the throat. A perfect way to finish …
… said the lady who came to spectate.
At 16.08, the Cumin Seed dislodged itself.
Biryani House (
Entering 
Ahmed suggested this could take some ten minutes, I assured him there was no rush. I took the optimum seat at one of the three tables. Biryani House seats twelve. Ahmed disappeared to the rear, yet a grill/oven, microwave and some other sort of table top cooker was in the preparation area front of house. 
With somewhat garish plastic table coverings and bare walls, the décor might be described as either rustic, or unfinished. Having returned to the front of house, Ahmed got busy chopping some Coriander. 
The garnish, a slice of Lime, was the only notable stand out feature to what superficially appeared to be a simple Salad of Tomato and Cucumber. OK the Coriander, stirred through was copious. I was not prepared for the next moment – Wow!
Ahmed brought out the grill pan to show 
As I adjusted from expectation to reality, my gob had never been so smacked, when I saw the remaining three pieces of Rohu become – Curry. Hector was about to be served – The Works. The Salad 
Three substantial Rohu Steaks, with Spice clearly absorbed, sat in what looked like an Oily Shorva in parts, not quite a Masala in others. Finely chopped 
A mixture of the Oily Shorva and Rice created the second – Wow! – moment of the day. Those who would have shunned this know not what they miss. 
Breaking the firm Fish with a fork, the interior was white. So, minor penetration then. 
I’ll be back. Ahmed is keen to show off other delights, and has invited me to contact him in advance. However, remaining true to this Blog, I must establish the efficacy of his Curry menu, that means Lamb.
Back in Glasgow, for a very, very, long time, relatively speaking, time to restore the tour of the Southside Curry Cafes, 2026. After last week’s near excessive Lamb intake in Manchester, there had to be something completely different. Monday is Bateera Day at 
The portion size seemed miserable. More of a snack than a main meal. If one is particularly hungry, order two! It won’t break the bank. The Potato clearly had time to absorb the Oily Shorva, the Aubergine, presumably mushy. If this is your cup of tea, enjoy. The Hector would willingly have this as a Side and maybe have no Rice/Bread.
Marg and Hector had some Middle Eastern Bread 
The exterior 
I asked Zahir if we could pay by card. The wish was granted. 
Today, the Hector had his own 
We 
As I stood at the serving bar, so Rizwan piled on a huge portion of Rice to the plate. 
Having described the wonder that is this Curry as recently as 
With Clove to the fore, the well Seasoned Masala was complemented by the Ginger Cubes, sliced Green Chillies, and the forest of Coriander. The Spice Level was therefore – as you like it. A piece of Cinnamon Bark confirmed the – Desi – credentials. 
Today, I gave everyone the day off. But who knows, comments may arrive later.
Earlier this week, I mentioned the Spiced Onions in the bucket at the display counter. These are they, do try them. 
Once, in any Manchester trip, there is usually an opperchancity to have some serious Curry. 
The red chairs have gone, replaced with white ones, new tables, and more versatile too. Otherwise, nothing much has changed at these humble premises. A massive vat of Oil had something uncertain being cooked, whole Chickens possibly. Worryingly, I spotted the – cash only – sign. Whilst some of us certainly carry real money, what were the chances of all six? I went up to the counter, the young chap assured me that card payment would be accepted. With their pukka digital till, why even pretend?
The timeous four had time to peruse the 
Fish.
At the point of ordering, I was advised that the Karahi would take twenty minutes to prepare. There was little surprise then when the chaps brought the Karahi just us my fellow diners were licking their lips in appreciation of their Starters. There was a quick rearrangement of the plates on the table to accommodate the two large, flat, karahi.
Bullet Chillies sliced lengthwise, a threat of Coriander, strips of Ginger and Tomato, plus slices of Lemon topped the Karahi. The Thick Masala was everything one could hope for, there was but a glint of Oil on the periphery. Full marks for presentation.
Minimal bones, indeed, Johnnie had assumed this was all Boneless Lamb until he found one bone. For the Hector, a similar experience. 
I had taken what I knew I could manage, a serving from each karahi. If eight pieces of Meat is a standard portion, then in effect, I had two portions on my plate. Well judged, there would certainly be enough, and given how quickly some stopped eating, nobody was leaving hungry. 
The Naan were served whole in two baskets. This enabled access for all regardless of seating position. With multiple perforations, as is the Manchester way, they had not risen to their full extent. The edges were also more firm than they could have been otherwise. The offer of more was declined, we had enough Bread on the table. 
A simpler presentation, Ginger Strips, sliced Bullet Chillies but probably more Coriander, here there was more of an oily, Buttery sheen. 
Johnnie: It was – expletive deleted – magnificent!
About twenty a head?– asked Johnnie as we prepared to leave.
The Aftermath
Four nights in Manchester this week, and three closing time visits to 
Another important piece of information was gleaned. Chef Rashid has long gone, no obvious Maestro has replaced him. There was a kid in the kitchen, working alone. 
The number of Wraps purchased by Hector could well be counted on one hand, never taken to them. Compared to the 
Usually, there are two visits to Manchester at the start of the year, but I missed out on tickets for
A 14.00 rendezvous with Dr. Stan at 
Rice and Three (£9.00) is what Hector had in mind for today, however on seeing Kofta (£7.00) on the Board, that was postponed. I did check with Rizwan, Mein Host, that the Kofta was actually – Kofta Anda. The presence of the hard-boiled Egg makes all the difference. This would also allow a Nan (£1.00) for a change, no Rice. Marg, whose bowl of Porridge earlier was even larger than yesterday’s, limited her Order to being another snack. A Vegetable Samosa (£1.50) and Indian Tea (£3.00).
Three Meatballs, and half a hard-boiled Egg were smothered in a blended Masala. The Spices in the Masala brought out the root 
Dissecting the Kofta, the interior was pale, so Chicken Mince was deduced. 
A substantial Samosa served with Salad, Raita and Onions. Rizwan’s bucket of Onions is something to behold. Stored at the counter front of house, visually unappealing perhaps, but oh the taste!
The Keema (£7.00) had more peripheral Oil than one might hope for. A moist interpretation of this fine Dish. The Keema Naan (£5.00), served whole was a meal in itself. 
An interior photo was secured, this is how such a Naan should be, discrete grains of Mince. Clive’s Keema with more Keema is one of his all time favourites. 
Served in a bowl, the Masala in the Karahi Lamb (£7.00) dominates, served with Rice, much of the liquid is immediately absorbed. Two entirely different ways of having this Curry. 
Prof G: Friendly service, great value , combo of Lamb Karahi & Kofta hit the spot, great flavour.
Kofta, Karahi Lamb, Spinach and Potatoes
Smorgasbord or Buffet, perhaps this was the ultimate creation?
Rizwan was advised that tomorrow the plan is that some will be partaking in another style of Curry on Cheetham Hill Road. The likelihood is, some will be back on Thursday. 
The second half of January means the annual trip by The Company to Manchester. The arrival in Manchester corresponds with a visit to 
For Hector, Karahi 
Martin, 
Rizwan had added the Foliage before bringing it over. Copious sliced Green Chillies, cubes of Ginger and fresh Coriander topped the mass of Meat and Masala. Beneath, as much Rice as a Hector could manage. On Day #1 in Manchester, confidence levels are high, whatever is set before me is manageable, the appetite tends to wain as the week progresses and the eating time becomes earlier. 15.30, the ideal time of day to have Curry. 
Gosh! – my immediate reaction. 
The Desi credentials were in place: Cinnamon Bark and whole Black Peppercorns 
Across the table, Martin was having a different experience. Chapattis with Karahi, as the Hector would have anywhere else, but is the Karahi served here not simply Curry? Wholemeal Chapattis, large, served whole, has Martin tried the Naan at 
Served in a bowl, with even more Foliage added, obscuring any Chillies or Ginger. The peripheral Oil stands out, with Rice, this is absorbed. A different eating experience, 
Four Chops, the best value in the country, and by that I mean the UK! Truly cremated, the Carbon adds so much Flavour. Too few places will serve Lamb Chops this well fired, even when specifically asked for. Who knows, Hector may be tempted to savour these later in the week. Marg:
I thoroughly enjoyed the very tender Lamb Chops, with plenty of soft meat and carbon-rich pieces near the bone. It was a meal eaten from the hands, and was exactly how I wanted to eat my Lamb Chops. Perfect.
The Aftermath
S
Nae Meat – these pages will never celebrate those who continuously deny themselves this source of protein. That historically, due to inherent poverty, Meat was not available to the masses, fair dos. Anyway, this is Glasgow,
A table for one – having instructed me to take a seat in the waiting area before disappearing to the rear of the restaurant, he didn’t return. Nor did I sit, 
I wouldn’t be having that then, but Thali was very much in Hector’s mind. Two Curry items on the menu had caught the eye whilst researching: 
Wading through the menu, it took a few minutes to find my meal of choice. A metal jug of water, already on the table, was soon complemented by a metal goblet, brought to the table by the chap who had abandoned me earlier. 
As I waited, I took in my surroundings. Quite a place, I was never here when it was a bar. Indeed, this was the first time I had set foot in any part of the Beresford, possibly Glasgow’s most famous art deco building. 
The family group behind me to my left took their leave. The weans had gone, the atmosphere in the restaurant improved dramatically. 
A large, round Thali tray was presented, with most of the contents obscured by a Poppadom, fork, spoon and what I took to be a Banana Leaf in the poly bag. I took a serviette, opened it, then laid it flat on the table. The Poppadom/Appalam was broken up and arranged on the serviette. Maybe later, probably not. 
Fifteen Pots were arranged around the centre of the tray, a central eating area? The centre featured a Banana, a Fritter/Doughnut and a stalk. The Hector does not eat any Banana which no longer features green skin. Too Sweet, wrong Texture. The stalk I took to be Bamboo, Hector is a Hound, not a Panda. 
As the people behind me departed, so the lady admired my use of the leaf, she hadn’t though of that. She warned me about the Betel Nut, her husband suggested Tamarind as an ingredient of the Special Drink which he described as a palate cleanser. 
Nearest me were two Rice Pots, with a third top left. Why three? Why Stodgy Rice? This was even worse than the Rice served by Hector forty years ago before the microwave guaranteed discrete grains. 
And so to the Curry Pots, or were they? 
Some 
In 2021, there were eight 
As Marg went off to check the facilities, so he 
Given the choice of tables in the otherwise empty restaurant, we chose the corner, window table. 
This has been a common occurrence in visits to 
Both Breads halved and in one basket. Better than quartered, but why not – whole?
No karahi, a ceramic dish, why? Coriander Ginger Strips and sliced Bullet Chillies topped the plateful. The Texture of the Masala revealed the presence of Yoghurt. With the peripheral Oil at an acceptable level, no panic, and no watery residue either. 
This statement is not to be taken lightly. 
Mid meal, I piled everything to one side of the plate to see how much Oil would drain to the other. Acceptable, and so all was stirred, carry on, Hector.
The same 
I studied the Potato, it was not discoloured to any depth, so cannot have been left to sit and absorb Spice, hence Flavour, as in my favoured Curry Cafes. 
She dreams of Kashmiri Tea – was my remark to the waitress when 
