Dr. Stan has been incapacitated for the last few weeks, today he hobbled over to the Southside, his first Curry since his Op. The lure of Curry-Heute at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) proved irresistible.
Shkoor, Mein Host, was texted yesterday to arrange our usual Goshat Karahi. He suggested we try something else. What he had in mind remained a mystery – as long as it never had feathers – was my only condition.
Naveed and Omar were there to greet as we entered at 16.00. I told Naveed that we had no idea what we were having – The Daily Specials – is what we had to choose from.
Do you like Karela? – asked Naveed. Of course – was the reply. It was this or a Dish which once had feathers. I enquired about Kebaps to start, Chapli Kebabs were agreed. Chapattis are our Norm, Naveed suggested we have Parathas today. A great idea, I have not had a Yadgar Paratha for ages.
Omar started the conveyor belt of Nibbles: the Dips, Spiced Onion, a Salad with Pickled Chillies and Poppadoms. Naveed brought two halved Chapli Kebabs. This was more than enough to get us started.
The Spiced Onion, Hot Chilli Dip, and Pickled Chillies acted together to create Spicy Lips. The Chapli Kebab tasted Fresh, the cumulative Spice Level was intense. Dr. Stan could probably sit and eat these all day. Naveed came over once more with a Tandoori Chicken Leg, halved.
This is just made – he informed us. Hector took the top half, the Thigh, hoping to reveal some of the Chicken Texture experienced at Desi Cafe last week. Alas, this was all White Meat, reconfirming what The Hector always says about Chicken. The Red exterior may have had Spice, Nandos this was not. I don’t get Tandoori Chicken, whilst Chicken Tikka is something else.
As the Starters were finished so the Mains arrived. Two Large, Very Large, Flaky-Layered Parathas, Excellent. This is how they should be served, why can so many venues not manage this?
When two white plates of Curry were placed on the table Hector was taken aback. When did we last not eat from a Large Karahi?
This was a Portion of Karela Gosht, on-the-bone, eight pieces of Lamb, three bones, enough. When was the last time I counted the pieces of Lamb at Yadgar? Today we would not overindulge. This Dish tasted nothing like anything we had ever been served previously at Yadgar, and we have had Karela Gosht Karahi here before. This was indeed – Something Different.
The Seasoning was right there, the Spice Level not testing. Too much Karela can be a negative experience, the ratio of Karela to Onion was well thought out, not in your face, Very Pleasant. The Bitterness of the Karela was balanced by the Relative Sweetness of the Onion. This was a New Yadgar Taste, but what, why and how?
I asked Dr. Stan – What are you tasting?
Curry – was his curt reply. Indeed.
I think it’s Onion-based. This was a more valid response. The Karahi Dishes at Yadgar have a Tomato-based Masala, the Flavours today were entirely different. The Masala was visibly different, a good theorem. This indeed was a brand new Yadgar Experience.
The Bill
£20.00. Hector has done well this week.
The Aftermath
I had to ask Naveed why today was so different.
He informed us that when we have had Karela in a Karahi, the Karahi is cooked then the Karela added at the end. The Daily Specials are all Onion-based Masalas, and so the Karela was cooked into this. QED.
I should offer to work here for a week, no wages, just to learn.
Dr. Stan was delighted when a re-routed No. 4 bus pulled up outside, minimal strain.
The nights are fair drawing out.