Dr. Bernard and Graham had expressed their desire to dine with Hector at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Both are Curry enthusiasts and regular readers of Curry-Heute. Whenever Hector meets up with this pair, the head swells, such is the stream of compliments for hosting this well known, reliable and informative Curry Blog. My presence was required today as they admitted they wouldn’t have known what to order.
Shkoor, Mein Host, was texted from Athena at the start of the week. Here was the opperchancity to refer to the €4.00 Karahi Gosht that Hector had enjoyed at Pak Taka Tak. Please feed three – was the request. Goshat Karahi, the signature Curry at Yadgar would be the main feature, Hector would leave the Starters up to – The House.
Arriving first, the window table was set up with the necessaries and two Dips under wraps. With Naveed on vacation, Shafiq would be looking after us initially. Bernard and Graham arrived together at the agreed 13.00.
Mr. Anwar Sr. came over to chat. I had to mention Naveed’s check-in at a well known US Chicken Chain, in Pakistan! Bizarre as this may seem, I did admit to taking Marg to Pizza Hut in Agra to give her a break from Curry.
Shafiq brought a Salad then a plateful of Starters and a couple of cans of Mango Rubicon, one day Yadgar will stock Sparkling Water. (Did I actually see a small bottle of Sparkling Water today at the adjacent table?) Graham announced that he enjoys Lassi with his Curry, he ordered a Mango Lassi for himself and a Salt Lassi for Bernard. Shafiq checked that Chapattis should accompany the main event. Bernard and Graham were happy to follow Hector’s lead.
The Starters
The large plateful of Fish Pakora, Chicken Tikka and Chicken Seekh Kebabs would take some eating. Nobody was forcing the pace, there was a mass of food still to come. The Starters had all been freshly made and were suitably – Hot, Spicy and tasty. For many, this could have been a meal in itself. Bernard was first to declare that:
The Starters were very good.
By the time these were finished, Shkoor had entered the premises, he would take over. The new flatter karahi are closer in style to Paella pans than the traditional karahi which have featured in Curry-Heute previously. Shkoor brought the mound of Meat. Graham and Bernard had never seen anything like this. I managed to refrain from my usual – that’s mine, yours will be out in a minute.
Goshat Karahi
The Lamb Chops were piled high. I deduced, wrongly, that this was a Lamb Chops Goshat Karahi. As the Lamb Chops were divvied up, so some Sucky Bones were spotted at the base of the karahi. We had everything. With some four Chops taken to Hector’s plate, I advised the Chaps on the need to take some of the Thick Masala from under the Meat: Here lies the Flavour.
With the photographic ritual complete, we were set, however, Shkoor had an ace up his sleeve. He brought out a bowl brimming with Aloo Gobi. My appreciation was expressed, this is something very special, and as I have written previously, I could come here every day to eat this. Again, I kept my fellow diners up to speed:
I don’t know how they get as much Flavour into their Vegetables.
Aloo Gobi
As with the Goshat Karahi, there was a sprinkling of Coriander Leaves on top of the Thickest and most Minimal of Masala. The Chaps were both taken aback.
Astonishing Cauliflower – remarked Graham. Moments later also re the Cauliflower, Bernard:
That is outstanding.
That this – Vegetable Curry – captures the distinctive – Yadgar Taste – never ceases to amaze, and no sign of Carrots. Today, I felt I could sense – Cinnamon – which I have not identified previously.
The Chapattis kept coming, large and made from Wholemeal Chapatti Flour. I would eat little more than half of one Chapatti.
Meanwhile back at the main event, we were all on our second helping and there was still a mass of Meat in the karahi. Graham took a break, I had to encourage him to get going again, surely we would manage to finish this? Bernard ate a steady pace. He is a much quieter chap when he is eating.
The – Yadgar Taste – is usually quite prominent in the Goshat Karahi, occasionally not. Today it was full on. That which has brought Hector back for over one hundred visits was very much to the fore today. Here was the Richness of Flavour, a warmth on the palate, so distinctive, mellow even. The Spice Level was not demanding, yet the food was Spicy, well balanced. It is this Curry which has made Hector always answer – Yadgar – when asked – where is the best Curry House in Glasgow?
The Meat was suitably Tender. The Lamb Chops had not been pre-cooked as in Tandoori Chops, these had been cooked in the Masala creating a completely different experience from the venues which served Lamb Chops Karahi.
There was a lot of Meat, thirds became fourths. Shkoor had checked on our progress, he gave us some more time. Eventually we had to wave the white flag. The final pieces would go back to Hector’s House, no wastage.
Great Expectations
Bernard didn’t need much encouragement to offer a few words:
I really enjoyed that. You can taste all the different flavours … a good reason not to be a vegetarian, yet having said that, the potato and cauliflower were great. I could have had any part of that on its own.
Graham, who had instigated today’s feast in order to establish if Yadgar was as good as Hector has claimed:
You set the bar very high, it didn’t disappoint.
The discussion continued about the Spice Level being – not to the detriment of the flavours. That was just fine and dandy – is how Graham summed up his first experience of Yadgar.
The Bill
£45.00 Our appreciation was expressed as ever, with more than words.
The Aftermath
I remarked to Shkoor that I have not seen Chef Arshad for some time, when present, he always comes out to take his bow. Chef Arshad was due in shortly, so who prepared today’s outstanding Goshat Karahi? Someone else knows – the secret.