Today’s Curry has been in the diary for months, Mark’s end of contract Celebration Curry. The choice of venue was changed on Monday when Mark agreed to visit Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) and experience something different, Authentic Curry!
With the sun beating down we walked to Govanhill, to work up an appetite. Mark had been warned, minimal food intake prior to the visit. Shkoor was texted on Monday evening – Please feed two. That is all that was required, the rest takes care of itself.
Naveed, Mein Host for today, was back from his holiday, he was proud to tell me that his Lady has reached the final of a Competition that recognises her Mehndi skills, I wish her well.
The still-anonymous Waiter started to bring all The Bits – Salad, Dips, Spiced Onion and finally Fish Pakora. A Feast in itself, this was just the Support Act. Naveed confirmed no Rice, just Chapattis, a fifteen minute gap was asked for before the presentation of the Karahi Gosht, on-the-bone, one kilo of.
Let us not dismiss the Starters. Mark making his Curry-Heute Debut was more than impressed by the Spice Level from the Fish Pakora and the Hot Red Dip. The Salad was most pleasing with sliced Black Olives and Pickled Green Chillies. These Chillies have a Kick!
The Interval was most appreciated. Chef Arshad had taken his bow before the Karahi arrived, the place was slowly filling up. At 15.00 we had arrived to see the Lone Diner finish his meal, by 16.00 half of the tables were occupied. The new furniture has not arrived, the décor is bright and welcoming, the tables cumbersome, they could fit in more. Two Plants are now in situ between Takeaway area and the seating area, no Hanging Baskets, yet.
Wait until yours comes!
Mark looked at Hector in disbelief – It’s OK, we’re sharing this.
For Hector, today completed The Ultimate Curry Trilogy – my favourite Three Curry Houses visited consecutively, this has never been achieved before. Lamb Karahi at Manchester’s Dera last Saturday, an on-the-bone Methi version at Bradford’s Sheesh Mahal on Sunday, and finally Glasgow’s Finest Curry at Glasgow’s Finest Curry Venue – Yadgar! As has been written oft, one cannot contemplate consuming what we were about to devour too often, far too rich.
The Kilo, on-the-bone is doable, just. Mark had never seen such a Mound of Meat. It’s like a Welsh Stew – was his take, – We have all the bones in like that. Admittedly, Welsh Stew does not have the Spice this Karahi most certainly featured. There’s Methi, and Fennel – was Mark’s diagnosis. The Distinctive Intensity of Flavour in this Karahi is what sets it aside. Two Sensible Portions were removed from The Kilo, there was a Substantial amount left. Round Two, this is the sheer joy of The Kilo.
Today’s Masala was the Thick Mash associated with this Interpretation of Karahi. Was it lighter in Colour than the Norm? Punjab heading towards Afghanistan was the Hector take, perhaps one is dreaming still of the White Karahi. The Masala looked so Simple, just how do they achieve this Wondrous Curry?
The Bill
£30.00. The Standard Fee.
The Aftermath
It was decreed that The Walk back to the City Centre was required. Joining The Company, Mark struggled to complete the next business of the day. Two had been Fed.