Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)
Somehow, Hector had not been to Glasgow’s foremost Curry House yet in 2017. It was time to rectify this. Normally when dining in company, one pre-arranges the Karahi Gosht or similar. Occasionally I just show up alone and try the Daily Specials, today was in the latter category.
Hector fancied Rice, not just Ordinary Rice but the very special Yadgar Vegetable Rice. Arriving just after 15.00, the Chap whose name I am destined never to establish was manning the shop. He talked me through the Daily Specials. Dismissing everything Chicken and Chana, I was left with Lamb and Potato, or Aloo Gosht if you prefer. I do.
I walked past three sets of Diners to take up a seat at the small table at the rear of the House. A new Waiter brought me Mango Rubicon, Spiced Onions and Poppadoms moments after I sat down. Naveed, who is usually front of house, entered and was surprised to see me. Pleasantries were exchanged, not knowing I had ordered, he suggested Karela Chicken which was not yet on display. One day Hector will order a Chicken Curry, hell may freeze over first.
Chef Arshad popped out of the kitchen, he too was surprised to see me. Later he came to sit with me for a chat. Hector was honoured.
The Yadgar Salad made an appearance, Black Olives and Pickled Chillies being the standout components. One Poppadom was more than enough, I had not finished the first when the Vegetable Rice and Aloo Gosht were brought.
The Rice was well Spiced and Flavoured in its own right. The Potato content was abundant, Peas were also mixed though, Today, there was no Cauliflower. With the plate piled high with Rice and Potato, I had to create the traditional crater to make room for some Lamb, and more Potato.
Eight pieces of Lamb sat in a Shorva. Technically, this was Lamb on-the-bone, though only one bone was present. This was a Sucky Bone, so the Marrow had done its job. I sampled some of the Shorva, the Spice and the Seasoning were Perfect, no other Curry House gets this much Flavour into such a Thin Masala.
The Lamb decanted, I spooned the Shorva sparingly. I have learned to eke it out, else it disappears into the Rice. More Shorva was added as I made progress. At the halfway point, I realised I would actually finish this self created Biryani. The Lamb was Tender Soft, having sat in the Shorva all day, it had taken in the Flavour, so much better than the Mainstream Curry House where Meat is introduced to Masala immediately prior to serving.
Naveed came to ask if there was anything else I desired. The answer was – No – as it always is at Yadgar. Just how well I had been looked after? This photo reveals all.
The Bill
£10.00. a flat fee.
The Aftermath
Time to meet up with The Chaps who I have not seen for two weeks.
The Edward G Wylie is set to close? There ain’t no sanity clause.