To celebrate the arrival of the Indian Visa there had to be Curry-Heute. Rather than pre-order one of The Classic Dishes, Hector chose to simply turn up this afternoon at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) intent on trying (at least) one of The Daily Specials.
Naveed greeted me with – Hello, Mr. Hector Curry-Heute. I gazed at the Dishes on display under the counter, one looked particularly attractive, it was Chicken. Adjacent was a tray of Daal Gosht on-the-bone. With the Indian Trip next month is it time to increase one’s intake of Lentils? The Lamb should lessen the blow. The Aloo Gobi looked irresistible.
Daal Gosht, a wee Bit of Aloo Gobi, and one Chapatti – was the order. I took my seat at the rear of the premises at one of the smaller tables. Some Chaps were deep in conversation in the middle of the room. They had dined, we were Four once they departed.
The new Young Waiter smiled in recognition as he placed a can of Mango Rubicon on the table. A tall glass was provided, new. Two Poppadoms, Two Dips and a Small Portion of Spiced Onion arrived in moments, enough to be getting on with. Naveed brought out a Plate of Salad resplendent with Black Olives. Tasty. At this point Naveeed informed me that they had just prepared Fish Pakora, some would be coming my way. Three pieces of Fresh Fish Pakora were brought with a Chapli Kebab. All of this was Complimentary. I could not help hear the Father of the Family at the table remark – All this for £14.00.
One is looked after at Yadgar.
Tackled first, the Fish Pakora was a Delight. Fresh was an understatement. How often do Venues serve up Pakora that has been pre-cooked then re-fried? This was good timing on my part.
The Chapli Kebab is a Pancake of Herbs, Vegetables and most likely, Chicken. Yes, Chicken Starters are acceptable. Full of Flavour and with a Modest Kick, this Kebab was a joy to eat. I am happy to say that the Salad was also put to good use, a Variety of Textures. I could have left at the conclusion of this phase, however, there was Curry to come.
The Oldest member of the Yadgar staff, who is mostly behind the scenes, passed my table.
You’re here on your own. Chef Arshad also greeted me. He knew that I had not pre-ordered and therefore was here to sample his other Creations. One cannot live by Karahi alone.
Naveed brought the Two Curry Bowls and the Chapatti. He asked if there was anything else I required. What more could he do? A departure from the usual Half Kilo of Goshat Karahi, it was quite a change to be eating from a Crockery Bowl. The Daal Gosht was tackled first. Six good sized Pieces of the Tenderest of Lamb, Two Pieces on-the-bone. A Modest Portion for The Hector. The Masala was approaching Shorva, but was thickened by the Daal. Lentils, taste of… Lentils. Not an option I normally would choose a la Carte.
Pleasant enough, never going to that outstanding. With the Seasoning and Spice at an acceptable level, this was probably as good as this Dish could be. Meanwhile in the other Bowl…
The Vegetable Curry served at Yadgar is Hector’s Benchmark. How so much Flavour can be achieved without a Meat Stock Hector does not know. The Aloo Gobi was up to this standard. Dry, Very Dry, in comparison to the Daal, yet there was an underlying Moistness. The Cauliflower had been cooked down towards Pulp and therefore became the Base of the Masala. The definitive Yadgar Taste was there. The Dry Spice Coating on the Potatoes added to the Mystique. I could have eaten much more. This was Sheer Pleasure. Hector – The Vegetarian? Not likely, but I am told we will see a lot of Vegetables in India, should we get there.
The Bill
£8.00. Much appreciated.
The Aftermath
I had to remark to Naveed about the intensity of Flavour in the Aloo Gobi. How do they get so much? He agreed. This is indeed Something Special.