Hector is back from Vacation in España, time to have Real Curry. Steve was first to sign up for Goshat Karahi at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Mags was an add-on, Marg a last minute Fellow Diner.
As ever, the Curry was arranged in advance, Marg to order on the day. Mags and Steve were in situ as we entered just after the 15.00 rendezvous, the table was set for four. Naveed was in his spot behind the Takeaway Counter, Omar was serving tables.
Aloo Keema Mutter was the Daily Special The Hector would have chosen had I simply turned up today, I recommended this to Marg. Marg, however, had Samosas in mind once more. It was agreed that these would be served with The Mains.
A Pile of Poppadoms and Spiced Onion were accompanied by three Dips. Omar was halfway towards us with The Salad when he turned back – to put on some Olives. Pickled Green Chillies and Black Olives joined that which had been prepared, we now had a Legendary Yadgar Salad. The Chillies were – Fierce, Yum!
Omar was on top form today. Diffident, reticent, would describe the early days of Omar at Yadgar, the shyness has gone, he is now very much part of the Establishment, I hope he stays, Front of House is the position which has had the highest turnover in my Years at Yadgar, meanwhile the Kitchen Staff have stayed put maintaining the Consistency and Quality. This is Hector’s round about way of saying that there was no sign of Chef Arshad today.
Had we been Four Chaps, the Order would have been – to feed four. The presence of the Two Ladies meant that the customary Starters were withheld today. Steve and Hector would be fit to face the Kilo of Goshat Karahi on-the-bone.
Samosa and Salad
Omar had suggested that Marg have Salad with her Samosas, what came surprised us all. The Salad and Raita were poured over the Samosas, different.
Aloo Gosht
A Portion had been ordered, what came was a Mountain. Mags prefers Boneless, so the Meat and Potato content of her Curry was significant. The Doggy-Bag was inevitable.
The Masala was decidedly Mainstream, little different from that seen in España in the last few weeks. The Flavours one expects were a cut above, we have to take it from Mags that this was a Curry of Note.
I like the spice level – was her comment later. Cue the Doggy-Bag.
Goshat Karahi
This was The Main Event, a Kilo of the Magnificent Lamb Karahi, no worry here about unnecessary inclusions, Lamb on-the-bone served in the Most Minimal of Masala, but such a Rich Masala. This Karahi has a Unique Flavour, if ever there was a line-up of The Best of Glasgow Karahi, one could pick this out with ease. Smooth, Gently Spiced, Steve and Hector took a Portion, there was still plenty to return to. Having not overdosed on Starters, the task of demolishing the Kilo was completed with relative ease.
Chef Arshad usually takes his bow, perhaps the Curry today was prepared by other hands?
Chapattis were the Accompaniment, one each, Omar brought a fourth later just to make sure. The Debris was cleared, I thought we had finished, Marg had other ideas.
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Kashmiri Tea
A Pink Milky Tea with Cardamom, Marg loves it. And so we waited for the preparation, Marg assures us it was worth it. Who puts Milk in Tea?
The Bill
£40.00. How to divide this up? Nobody complained.
The Aftermath
The usual Saturday Night festivities were extended when I was summoned to the Southside late on, by taxi. On St. Andrew’s Road lies the premises which once were The Khyber. The lights were on, The Khyber Pass Restaurant – I believe it said, Hector is on the job.