For the second week running, Jim’s day off meant Curry-Heute, Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was the chosen venue. Shkoor (Mein Host) was contacted with the request – to feed five. Dr. Stan and Alan would join Jim, Jonathan and Hector for a Feast, Yadgar style.
The Baked Haddock Starter always goes down well, the Salmon equivalent ain’t too shabby either. For the Mains, it was time to introduce some of The Company to the Namkeen (White) Karahi, served on-the-bone. The famous Yadgar – Goshat Karahi – would accompany, but served – Boneless – as this is some people’s preference and to guarantee the bulk. Two kilos of on-the-bone Karahi might be demolished with ease by five of us.
The meal was booked for 15.00, Alan and Jim were at the window seat adjacent to the only other Diners we would see this afternoon. Dr. Stan and Hector arrived at exactly 15.00. None of us is slender, another table was chosen to accommodate us in greater comfort. Shafiq gave the usual Yadgar Welcome and took the Drinks order, Jonathan missed out on this arriving a few moments after.
Shafiq started the process of covering the table with our Banquet, commencing with five Hot Plates. Spiced Onions and Mango Chutney were followed by Hot Chilli Sauce and Raita. A Comprehensive Salad featuring my favourite Pickled Chillies plus Black Olives with the Poppadoms might have been enough, Shafiq had other ideas. A plate of Bhel Puris were brought with a Chickpea Salad and Tamarind Sauce. Shafiq demonstrated how to create the hollow then fill them. This was a first for the majority, though Hector has had this, most recently at Ambal’s in Aberdeen.
Whilst making my notes, the LG pinged with a notification of a comment on Tuesday’s Curry at Sheerin Palace around the corner. Dr. Ed was congratulating me on reaching the – 7 Million hits mark. I knew it would happen at some point today. Thank you to all my readers and the Curryspondents in particular.
This was Alan’s first visit to Yadgar, he had been warned, he did not expect to see the platter of Fish materialise in front of him. Four pieces of Haddock and two slices of Salmon. Alan declined the Salmon which made the sharing simpler. The Feast was well under way.
The Haddock is amazing – I remarked.
The Salmon is stunning – Jim added.
On previous visits it has always been either/or. Both are wonderful, to experience both simultaneously was even more Special: Shkoor, you spoil us as always.
So far everything was a bonus and a healthy one at that. What followed explains why we do not go to Yadgar every week, tempting as the thought of this is.
Five more Hot Plates were brought then the two Karahi arrived, the Boneless Goshat Karahi and the on-the-bone Namkeen Karahi. A kilo of each was ordered, both Karahi had way more. A couple of large, thin Chapattis accompanied, Shafiq brought more as they became ready.
Namkeen Karahi
The Namkeen Karahi was in front of Jim and Hector, this is what we started with. The Three hardly made a dent in the Goshat Karahi, we were already in trouble.
The Masala was Delightfully Thick, slightly more pale than its counterpart. Prepared with Salt and Pepper and nothing – Red – this was simply Yadgar Karahi at its best. The Lamb without Bones was served in Large Pieces, so Tender. The Sucky Bones with the attached Lamb were the highlight. So much Flavour.
Goshat Karahi
The Karahi were exchanged, time for the more familiar Goshat Karahi. Still Excellent, however, once one had tasted the Namkeen, this was the lesser of the two. It was also Boneless which confirms yet again the importance of cooking Lamb on-the-bone.
Shafiq offered more, – Cauliflower – was mentioned. A second stomach please – has become my standard reply.
The Karahi were returned to their starting positions. Alan stopped eating. One suspects he might have been full. We were all getting there. Back to the Namkeen, this was as good as Curry gets.
For the sake of consistency, I shall point out that the Spice Level and Seasoning have not been mentioned in the above. There is little need, at Yadgar both are pitched to Perfection.
Now for some quotes:
My first time having this Dish (Namkeen), it was awesome. I would certainly recommend it – Jim.
My eyes were bigger than my belly – Alan.
Both dishes were superb, that Salt and Pepper Karahi was an eye opener – Jonathan
Indeed so – Dr. Stan. Certainly impressive, any ideas how it’s made?
It is the Yadgar Secret. Ironically the former Yadgar Chef who now works at Lasani Grill around the corner passed by, twice. He knows. He suggested that one day he might tell me.
I have offered my labour free of charge at Yadgar a couple of days a week to come and wash up and watch the Chef. Maybe someone will take me seriously one day.
The Bill
£75.00 was assembled, I took it to the counter. Is this enough? – I asked Shafiq. It was.
The Aftermath
Combined, we probably were left with a standard portion at any Curry House. Shahbaz, who had been manning the shiny new counter throughout most of our visit took away the remnants. These went back to Paisley.
I felt a photo was in order, Chef Arshad appeared from the kitchen right on cue.
I’ll be back soon, maybe for a solo visit to enjoy their pre-cooked creations. There’s a Big Number of visits looming. Those wishing to attend this Landmark Curry early next year, let me know.