Hector & Mr. Snax @Yadgar! The Genie is out of The Bottle

Shortly after my first visit to Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) I encountered the famous video of Mr Snax indulging at first The Village for Starters, before moving on to Yadgar for his Main Course. With the success of this Blog it was a matter of when we would make First Contact. Hector and Marg met Mr Snax back in September in the Far East, aka Edinburgh. There had to be a return leg, on home territory – Yadgar!
Ian, as I may now refer to Mr Snax, is just back from a trip to India with his Brother. Shkoor, Mein Host at Yadgar, insists that Indian Food is nowhere near as good as the Punjabi Fayre served at Yadgar. Hector still plans to verify this in 2016, meanwhile Ian has had a ball. Every Food Encounter was related whilst we munched through the Salad, Poppadoms, Spiced Onion and Dips that were brought to the table without any fuss. He appears to have eaten in the Hotels where he resided and eschewed the Street Food. Is this how he avoided the dreaded Delhi Belly? Ian had no encounters with Goat as served on a plate which again contradicts all that others say about Gosht being mostly Goat and not Lamb. In Calcutta he was also served the best Bacon he has ever encountered. No chance of this in the Punjab.

Our rendezvous this evening was at 18.30. I made sure I was there first to secure the very table where Ian sat in his video. I sat opposite His Spot. The wonderful Yadgar Scottish Haddock was served, a standard when I ask Shkoor – To Feed us, a new experience for Ian. I had not announced who my co-diner would be this evening when I ordered the Goshat Karahi yesterday so this was not a case of trying to impress, however, the Fish Portion seemed way larger than the norm.

How much are they going to charge us for this? asked Ian, £6 or £7? Wait and see. In most Restaurants this would at least £10.00 worth and be anything up to £15.00. Baked in Spice and served on its foil this is a joyous treat. The Hot Chilli Dip adds a certain je ne sais quoi. Success.
Shkoor arrived as the Starters were being cleared. The Double Take was inevitable, Mr Snax and Hector dining together. Have you had the Fish? I informed Shkoor that we were currently having a break to let the Starters digest before the onslaught of the Karahi. Time to chat, having said that Yadgar had a steady flow of Regulars this evening, Shkoor was busy working the tables. Meanwhile the New Waiter who chooses not to be identified was kept busy. Naveed as ever held the fort at the Takeaway Counter. Chef Arshad was seen in glimpses, he was busy putting the finishing touches to his much revered Goshat Karahi.  The Calcutta Telegraph did an article yesterday on Ian and his Brother’s reason for being in India.  They did their research and found the Mr Snax at Yadgar video.  Shkoor was quoted in the article.

“Tender, succulent and aromatic… heaven is well!” Ian remembers exclaiming at an Indian restaurant in Glasgow after tasting a spoonful of his “favourite lamb on bones” curry.

The restaurant owner became emotional too. “He’s so serious about his curries that if he can’t come to us, we will go to him!”

Who forgot to order the Methi?
The arrival of the Kilo of Goshat Karahi on-the-bone was greeted with great aplomb. Our attempt at a photo with both of us holding the Karahi was thwarted initially, my side was too hot to handle.  By the time this was sorted I had a face-full of bones. Having dined with Ian twice now I have come to realise his facial expressions give away his level of enjoyment as much as the stream of – Oh (s)! We should start a Radio Show. Two Chaps doing what they love, eating the Best Curry available. The Lamb was at the top end of Tender, it came off the bone with little effort. The Chapattis had Girth,  the receptacles to aid the transfer from Hot Plate to Mouth. The Oil collecting at the Base of the Karahi was scooped as it collected, The Yadgar Experience.

The Pile of Bones grew on each of our plates. Two could not do a Boneless Kilo justice. As ever I remarked on the Minimal Masala. How do they get this much Flavour? Ian has not had the Yadgar Vegetable Curry in which the distinctive Yadgar Flavour is also captured. We may not know The Chef’s Secrets, however, we know something, the Regular Diners at Yadgar know something, The Dear Readers know something. You cannot beat this.

Ian did observe the lack of Methi. He had experienced White Methi in India, a new ingredient to look out for. We both share a love of this Herb. Hector had assumed that it would be included this evening, next time I shall not take the chance. Note to Shkoor.
Sharing a Karahi, it looks so easy at the start, then becomes formidable. The back-up Karahi (aye right) was cancelled, no need. We both struggled towards the end, there was a piece of Lamb left. Shockeroony.

The Bill

Time was taken to digest the Feast. We speculated as to The Bill and how Yadgar can keep their prices down. We knew what would be asked for, £30.00, and what we would pay. Ian took the notes and produced a bundle of Rupees, he approached the Counter.

The Aftermath

Chef Arshad was having his dinner at the table used by The Staff.  Shorba?  What? But as I have written before, one could not eat a Yadgar Goshat Karahi every day.
Shkoor asked about Ian’s culinary experiences in India – You won’t like the food – he insisted as he addressed me. I responded with my usual – There are no Indian Restaurants in India. Shkoor retorted with – Yadgar is not an Indian Restaurant. Tell that to the Calcutta Telegraph.  It is written.
Shkoor spotted the Alien Currency, this was declined. You only have about £1.50 there. Apparently that was not enough. The Double Act of Hector and Mr Snax is evolving. Think of the damage we could do to Menus travelling around the country. That the two of us have come together means – The Genie is out of The Bottle.