Glasgow – Yadgar Kebab House – 100 Reviews on Curry-Heute!

The 100^th Review of

Yadgar Kebab House

The day thirteen Chaps and three Chapattis sat down – To be Fed.

It was in the middle of last year that Shkoor, Mein Host at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) spotted that – Yadgar #100 – was approaching. There would have to be a – Commemoration -, a – Celebration -, even. Today was picked as it is Steven Wilson Day, again. As reported in Poznan last month, the Maestro has become obsessed with – No Videos/Photos. No Photos, no Review. And so this Blog entry is all about our afternoon at Yadgar. However the two events are linked by the presence in Glasgow today of Nigel, Landlord of The Staggs – Volunteer Arms (Musselburgh) – who was through to accompany Hector, Howard and Steve to the Armadillo. This was not quite a rerun of – The Newcastle Four – as Steve was standing in for Marg who is away on work duties. I remember work… I also remember my two meals with Nigel on the Newcastle Trip, this man can eat.

There was no way I could limit – The Company – today to four. First to sign up was was Alan P. who has been eating Curry with Hector for some thirty years, initially before Motörhead gigs in London. This is the same Alan who is prone to making a comment or five on this Blog. The Usual Suspects soon followed on: Howard, Jonathan, Dr. Stan and Steve. Alan J. has become a recent Yadgar enthusiast, John S. a stalwart of the Glasgow Curry Scene could not miss out. Curryspondent Archie picked up on the event, we have dined occasionally together: at a Charity Curry Night and here at Yadgar. Indeed, Archie had a Yadgar Blog dedicated to him back in 2012, the very day Shkoor suggested I should start my own – Curry-Heute Awards! It is fitting that Michael who has attended the Charity Nights should join us today also. When Mags announced her desire to attend, Craig and Yvonne decided they could not miss out, though a Special Curry would have to be prepared for Craig. John G. would make his second Yadgar appearance, though his first with Hector and – The Full Bhoona. We became sixteen when Alan’s – who was first to sign up – just to make sure you’re keeping up – Dear Lady – Tracy said she was free. Tracy would make her Yadgar debut today, and as reported in many Curry-Heute Blog entries, the Lady does not eat Lamb, until she sees Lamb Chops…

The suggested Order for today was submitted last week. A mild Chicken Methi for Craig, and a Chicken Tikka Something to be defined this afternoon on Tracy’s arrival.

For the hardened it had to be Goshat Karahi and Lamb Chops Achari. The only weight stipulation was a maximum of 1kg of Boneless Goshat Karahi, the on-the-bone version is by far superior in the opinion of the majority, but other people’s preferences have to be accepted, they are paying too.

Saturday, 15.00 Yadgar

I arrived to find Alan J., Jonathan, Michael, Craig, Yvonne and Mags in situ. Nigel, Howard, Steve, Dr. Stan, John S., Alan P. and Tracy were at my back. Archie and John G, arrived moments later. The promised sixteen were assembled, it was a bit of a squeeze, all but the two window tables had been rearranged to accommodate us as a group. It was only after I was settled that I noticed the balloons – 100. Wonderful!

Shkoor was there to welcome and serve us, this was indeed going to be a Special Day:

You appear to have more friends than the first time you came here.

A Yadgar Feast starts systematically. The Dips and platefuls of Poppadoms appeared and then the Spiced Onions. Each were strategically placed at intervals along the table, minimal stretching. Not all of The Company had experienced our – Being Fed – ritual and so tore in. All were hungry, having been warned not to eat before hand. Plates of Salad came next, not the usual, today’s had Capsicum present, possibly a little joke at my expense, though nobody at the table made any remark!

Fish Pakora – Spiced Scottish Haddock

Shkoor then placed plates of Fish Pakora along the table, one piece each, I had not been expecting Fish today as I know this adds appreciably to the overall cost, a surprise, and even more of a surprise when it was sampled. This was half Pakora, half Spiced Scottish Haddock, it was Superb, and if anyone still needs convinced that Indian/Punjabi Cuisine is all down to the Seasoning, then this proved it. I could hear the sounds of approval ripple along the table.

Shami (rear) and Chapli Kebap

By request both Shami and Chapli Kebaps were up next. My end of the table took samples not realising that the same was at the other end. Nigel perked up, he now appreciated that even he was going to – be fed – today. Some had not seen the Shami or Chapli Kebaps previously. Made from Lamb Mince, the Shami were Soft, Mushy, Spicy, with a distinctive – Dry – Flavour. The Chapli Kebaps are a favourite of Dr. Stan and Jonathan who were at the far end of the table from Hector. That was for you two!

As we approached the end of this chapter, Shkoor announced that there was more if required, but thought we may which to preserve our appetites. Heads nodded. Nigel eyed up the three last Chaplis which had been served halved. To be fair, he did not have them all, I’m sure one of the Johns who were sitting on my right helped.

Most of us were drinking cans of Mango Rubicon, perhaps the last time before A.G. Barr, makers of Irn Bru, have to change the recipe or put up the price – Sugar Police.

Both window tables were occupied during our visit which pleased, I had been concerned that we could have ruined other people’s plans for this afternoon. Will never did show up for a Kebap, though there was a steady stream of Takeaway Customers. Naveed was being kept busy. Chef Arshad made occasional appearances as he fetched items from the adjacent storeroom, I have never seen him – beam – so much. This was his day too, he has been the Chef for the majority of these hundred reviews.

Plated food would appear from the kitchen – this is ours – no it was for them at the window. Shafiq too was busy behind the scenes today, two young chaps I have never seen before were also popping in and out of the kitchen, extra hands? No Omar!

Tracy’s Chicken Tikka Curry sneaked out before I had realised it, this be it.

And what should I say about the Mild Chicken Methi other than it had no Capsicum, though Craig says he loves it in his Bland Chicken Curry. Alan may reveal later how many – Lamb Chops – Tracy would eventually eat.

Goshat Karahi (Boneless), for The Few

Shkoor brought out the Boneless Goshat Karahi, I suggested it go to the far end of the table, those nearest me would desire the full on Marrow Bone Experience.

When Shkoor brought out the mass of Goshat Karahi on-the-bone he knew it would be quite a moment. There had to be a photo. Never have I seen this volume of what is a candidate for the Best Curry in Glasgow; the Curry which sold me on Yadgar on Visit #1 back in 2012 with Marg and Dr. Stan and then two days later on Visit #2 with Howard … a brief moment to recall Mr. Shah who was Chef on those early visits.

Goshat Karahi (on-the-bone), for The Many

Birmingham may have made the – Balti – famous, this is a Bucket! Shkoor placed the Goshat Karahi centre table, let me at it. The Chapattis were presented as a conveyor belt of Fresh Bread, brought as soon as. These were decidedly – Large – would John G. manage three of these?  He didn’t.

Not everyone knew that Lamb Chops Achari was ordered too. A standard large Karahi was placed at our end of the table, fear not, this was for us, a replica went to the far end.

Lamb Chops Achari, for All

I think we had enough food. I knew more would come if necessary, my fear was that we would not do it justice. I took half a Chapatti from the small pile, Howard passed me a – Swadge – of Goshat Karahi, those nearer had made a dent in the Lamb Chops, I took but a couple.  Aye right.

There’s more!

I had asked for a couple of Portions of Rice for those who may require it. Shkoor brought out two plates of – Today’s Special – which happened to be – Goat Pilau. I had enough Meat presently and had no desire to bag up on Rice, I had decided this early that a half Chapatti would suffice.

Goat Pilau

I was tucking in to the truly – Spectacular – Goshat Karahi – when Shkoor brought out plates of Aloo Gobi. Had he read the aforementioned – tribute to Archie?  That day we had Chapli Kebap, Goshat Karahi and Aloo Gosht, who mentioned – Curry Awards?

Aloo Gobi

I had to have some Aloo Gobi, the Healthy Option. 

Please tell me when this is next available, a Main Course of this please!

Hector’s Plate

All who have dined with Hector at Yadgar have experienced and enjoyed the Goshat Karahi in either format. Chef Arshad was on top of his game here. This was simply the – Perfect Curry – the Spice was pitched at a Level that had nobody gasping or suggesting more required. There is no need to mention – Seasoning – Chef knows what he is doing. There was enough Masala as was necessary, full on Flavour, what I have enjoyed here since August 2012. Did I go back for more? Of course, but not until after the Lamb Chops Achari.

Due to its proximity, Nigel had started on the Chops, he was in ecstasy from the first mouthful. He couldn’t believe the Flavours, he couldn’t believe I had brought him – To Dine – at a venue without Wine. In the end he didn’t care, this was Curry beyond his previous experience. You do not get this in – The Lothians.

When my plate was empty #1 I asked those at the centre of the table for a report on our progress. Initially I was led to believe that there was still a mass of Goshat Karahi in – The Big Bucket. By the time everyone went back for more, this had been well taken care of. Some of the Boneless version made down to our end for those who wished to try it. The focus remained on – The Big Bucket.  I am assured it was emptied.

Nigel could see how many Chops were left, he took a couple more, he’s a well mannered Chap. The Mirror Achari Karahi may have made it halfway towards us before it was emptied. John G. on my immediate right had long since stopped eating. He’ll be back soon. John G. found a second wind. Steve made an attempt at emptying – The Big Bucket. John S. may well add his own comments below.

We looked at the last of the Lamb Chops Achari, – OK then. I may have taken the last one. If it wasn’t me, it was Nigel. Nigel had been fed. We all had.

The Bill

£240.00. £15.00 a head remains the – Being Fed – price. This may well be overdue an increase.

The Presentation

By now it was after 17.00, John S., Mags and Yvonne had other places to be. Not Ibrox, John surely? Neil, who first informed me of Yadgar’s existence had chosen Ibrox over today’s Feast.

Howard was Paparazzo, Jonathan had helped design and then had produced the Certificate. The first – Curry-Heute Award -, it was Shkoor’s idea, and therefore fitting that he should receive it. Who wins awards?

The Workers were determined to get in on the act, and so the process was repeated with Shafiq, Chef Arshad and Naveed.

The Aftermath

For years, Shkoor’s efforts at tempting Hector to have Dessert have been greeted with:

If I had room for Dessert, I’d have more Curry.

There was a Cake! A Huge Cake! A Cream Cake!

I had to – cut the cake – then pass out the plates, another ambition fulfilled: I got to serve food at Yadgar.

How can I get into the kitchen for a few weeks (no wages required) and discover how they create this amazing Curry?

My thanks to – The Fifteen – who made it – Sixteen.

The Staff at Yadgar have been amazing over the years. It did take me nearly eight years to learn Shafiq’s name. Try this – has always been appreciated. Mr. Anwar Sr. had me eat Turnip for the first time in thirty years. I even bought one last month. Naveed and Hector are always in touch, and thanks to Ahmed in Islamabad who first put Shkoor and I in contact:

Have you seen what this guy is writing about Yadgar?