Wednesday, December 16
Tartan Tikka, a new Clydebank Takeaway was due to open today at 16.00. Hector and Marg popped in late morning to find the chaps putting in the finishing touches, well not quite. There was no external signage, no menu boards, no printed Menu available, and no sign/aroma of any food. I remain puzzled about the claim to being a Takeaway and a Restaurant. This could become Hector’s local, assuming BBQ Hut Peri Peri do not expand their menu to include Curry, as they had planned to do by October. Did no – Desi Chef – apply?
Returning at 17.00, I was assured they would be ready to go at 18.00, too late. At least by this time the online menu was up.
I already knew what I wanted, however, I was told there would only be a restricted menu on offer. Taking no chances, I decided to go elsewhere within the confines of West Dunbartonshire.
Having studied the online menus of every source of Curry within my permitted travel area, Sizzlers (Alexandria) stands out. The availability of – Handi – suggests something beyond the Mainstream. The 17km drive to the Vale of Leven was interrupted at the Bowling Roundabout. This stretch of the A82 between the Bowling Roundabout and Milton, which features a branch of Masala Twist, is the weakest link in the road network. If this stretch is jammed, chaos. Exit stage left.
This took me back along the low road (A814) to Clydebank, passing The Ettrick Bar which reportedly sells Curry. There was no sign of life here, but I must check this out when Tier restrictions make opening their business viable.
Little India (Hardgate) once showed signs of promise, time to check them out again. How soaked can a Hector get in a fifty metre walk? On studying their Menu, the heart sank. There was nothing here to excite, this was decidedly Mainstream-Mainstream. There would be no Curry-Heute, back out into the rain. Around the corner, Kung Po Duck was calling. So it goes.
Thursday, December 17
In the small hours, I suggested to Marg that she brings me a Desi Curry on Saturday as she returns from hockey coaching. The plan was to let her choose, a blind tasting. Late afternoon, strange things began to be manifested. Amar, from The Dining Room @No 10 (Dumbarton), was in touch to say he was about to email me their Menu. Hector had made contact on another medium a few days back.
The Dining Room may well be the only source of something approaching Desi Cuisine in this county. With a few days notice, Amar has promised to cook me something special – so that we can knock your socks off. A turn for the better, and with the likelihood of the present Quasi-Lockdown continuing well into 2021, a lifeline.
Hector then entered the Twilight Zone.
Please advise of address so that I can send over some Christmas delights?
This was from Shkoor at Yadgar. As reported two weeks back, Yadgar Kebab House featured favourably in The Herald’s restaurant review. They have been operating as a Takeaway only since the summer when they reopened after Lockdown #1. Shkoor may well have read of Hector’s present frustration, Yadgar Fayre was soon to be Clydebank bound.
Who am I to disagree?
Shkoor sent a tantalising photo of a tray of Salmon. Yadgar’s Spiced Fish, baked in foil, is legendary. Way back in 2013, Chef Arshad cooked us a Fish Karahi. This was a memorable day for Hector, Dr. Stan and the late Dr. Rick. I offered these two as a suggestion. On the phone with the aforementioned Amar a few days back, he acknowledged the difficulty in securing a worthy Fish Curry in the West of Scotland.
The driver dropped off the – goodie box – just after 21.00. Wow! Even Marg sent photos to her contacts. You cannot make this up:
Lamb Chops Karahi (at least a kilo)
Keema Bhindi Aloo Gobi
Kurry Machi Masala – Fish Curry !
Chapli Kebabs Chicken Pilau
Dessert
Where to begin? I decided that none of this was going in the freezer, all best eaten fresh. Friday and Saturday will be a Yadgar feeding frenzy.
This evening, having eaten already, I settled for what looked like Semolina, though likely to be a dry Kheer. For years, Shkoor has been trying to get Hector to accept Dessert. Tonight, he succeeded.
Marg reckons that this is the happiest I have looked in weeks. Is this the equivalent of the Bier-fridge fully stocked and ready to roll?
Friday, December 18
When one orders a kilo of Karahi Gosht, or Goshat Karahi as it is called at Yadgar, one tends to wonder how Chef calculates the weight. Is it a kilo of Meat, or more likely, Meat and Masala? In Hector’s Cooking it is always the former which explains why one ends up with so much. As taking scales to a restaurant is never going to happen, today, I had to check. Just under 1.5kg, so even allowing for the bones, more Curry than Marg and Hector could ever devour at one sitting.
Meat and Masala, joyful as this would be courtesy of Yadgar, an Interesting Vegetable adds a further dimension. Shkoor, Mein Host at Yadgar knows how much I appreciate their Vegetable creations, the Aloo Gobi would be the perfect accompaniment this evening.
Paratha aside, Hector’s Bread making skills can at best be described as inconsistent. I considered buying Chapattis from a local Takeaway, then opted for shop bought. Alas, Chapattis were not be had, instead – Piadina – for Marg, two small Naans for Hector. Ironically, having hoped the dough would stick to my Tawa in recent attempts at making Naan from scratch, today the prepared Naan did, when I didn’t need it too. Not to worry, the Bread was incidental.
Having arrived in a large foil container, reheating the Lamb Chops Karahi in the oven was the logical way to bring it back. The Oil had separated between Calder St. and Clydebank and had turned towards solid overnight in the fridge. As the mass reheated, so the Oil began to bubble, at this point the Aloo Gobi went in the oven, this time in a karahi. We have a strong preference for piping hot food. I stirred the Masala with the Lamb Chops, the Oil was absorbed. The Aloo Gobi I left alone so as to maintain its integrity, stirring may have destroyed the delicate Cauliflower.
Lamb Chops Karahi
When I decanted the mass to my large karahi, the periphery appeared to burn, yet no heat was being applied. At least this proved the food was suitably hot.
The Masala had arrived topped with Ginger Strips and Fresh Coriander. The Ginger was cooked in during the reheating, more garnish was required, can one have too much Coriander?
Sixteen Lamb Chops sat in the Masala. Hector, sadly did manage this volume at Yadgar one afternoon some years back. Those days have gone. At best, five Lamb Chops is the maximum one is typically served in a restaurant. Having helped myself to this quantity, it was comforting to know that there was more.
As I have written oft, and was recently confirmed by Ron MacKenna of The Herald, the Masala, such as it is, usually shrouds the Meat, today’s was different. There was a Masala presence here beyond anything I have been served at Yadgar, Shorva Dishes excepted. Not only that, it was blended. The Texture was such that I would take this as still being Tomato-based.
Aloo Gobi
I had managed to decant this to the karahi and maintain the original appearance. At the point of serving, it looked as good as if it was being served at source. The Potato was in large pieces, the Cauliflower, cut smaller, and was buried under the special Masala whose secrets one day may be divulged, or maybe never.
That I began eating by tackling the Aloo Gobi first is significant. The intensity of Flavour, the – Yadgar Taste – stunning!
I could eat this every day – was the opening remark.
There was a definite – kick – here, the Seasoning was spot on, and as described above, a Masala which just shrouded the Vegetables, no more. I cannot recommend this Dish too highly. If one sees Aloo Gobi, or the Carrot variant, at Yadgar, always order it, this is one of the best Curry experiences on offer in the West of Scotland.
However, the Lamb Chops Karahi was the main event. Some venues serve Tandoori Chops covered in a Masala, that is a cop out. On seeing the Yadgar version, Marg declared her preference for the Lamb Chops alone. But this was Marg’s first exposure to full on Yadgar Lamb Chops Karahi. These Chops were not grilled, but cooked in the Masala, creating a totally different outcome.
Initially, I tried to use a bit of Naan to hold the Chops, the Naan was then used to scoop up some Masala and soon abandoned. Holding the thicker corner of the bone was possible, once the far end was free of Meat, one was able to enjoy the full Lamb Chop experience. Mmmmmm, Lamb Chops. Tender doesn’t begin to describe them.
The Meat just kept coming, such a rich Curry, and just what the Hector needed after some decidedly second, even third rate Curry in recent times. This was a Curry one would not consider having every day. The Spice Level was such that Marg did not make her usual comment, though eventually she admitted that her lips were throbbing. In terms of Flavour, this Karahi did not have the prominent Yadgar stamp on it. Given the nature of the Masala, Hector dares to conclude that this creation was not of the hand of Maestro Arshad.
This was comfort food, enjoyed to our own limits. Marg had managed three Chops by the time I had finished five, she would have two more, three would be kept for another day. Yes, Hector called it a day at eight, and Marg thinks she has a claim on the remainder.
Rich as the Masala was in the Karahi, it was the Aloo Gobi which provided the dominant Flavours. To not have had this would have devalued the meal. There was still more than a Soupcon when we reached our limit, more fun to be had tomorrow.
Once Marg had recovered, the following was relayed:
A wonderful xmas feast, with one of my favourites – Lamb Chops. Succulent meat, with a lovely Masala sauce, complemented the spicy Aloo Gobi, and my Chapatti.
Saturday, December 19
There was still more food courtesy of Yadgar than we can eat at one sitting. Before Marg headed south on hockey matters, there was a snack, an opperchancity to enjoy the Chapli Kebabs. Hector’s recent attempt at making these was a disaster, prompting Curryspondent Stewart to send an appropriate link. You’ll soon be able to spot Hector’s House, the one with the Buffalo grazing in the front garden.
A Salad was required rather than a simple garnish. As Lemon Juice is a recommended accompaniment for Chapli Kebab, and is a key ingredient for Peanut Masala Chat, why not? It has been a while since I last prepared this simple, but tasty – Salad.
As is the tradition, the Chapli Kebabs were fried in Lard. Who remembers – real Chips? … and the frying pan left ready for Sausage, Eggs and Bacon …
The Cumin in the Masala Chat complemented the Cumin Seeds in the Chaplis. Yum. With Citrus to the fore, Hector’s plan was working. The crunch from the Peanuts, the Coriander blast, pleasing. Marg was quick to point out that we could have this – Salad – with other meals. I was wondering what it would be like with Celery added also.
The paleness of the Chapli Kebab meant Chicken. Thinner than anything I have managed to create, I am still at a loss as to what the binding agent is. Chapli Kebab and Peanut Masala Chat, certainly worth a try.
The highlight this evening would clearly be the Machi Masala, the Kurry would be no more than a support act. The Chicken Pilau may seem to be a strange accompaniment for Fish, however, with a Soupçon of the Aloo Gobi still to eat, Hector was adopting – Buffet – mode.
The Rice was reheated to great effect in the microwave, the rest in a traditional oven. The second heating would do the Aloo Gobi no favours. Bread would accompany.
The Piadina was heated on the Tawa, more aggressively compared to yesterday. Behold the burnt blisters, almost Chapatti like. The Naan was placed in the oven for the recommended four minutes. a better outcome than yesterday was attained. Had I created this, I would probably have been pleased, but this was well short of the Tandoori Naan experience. How I look forward to sitting in a restaurant and having a freshly fired, blistered Naan presented. With the announcement of the Covid restrictions being extended further, and the effective cancellation of xmas, my planned visits to Glasgow for Curry on December 23 & 24 are no more. All the more reason to appreciate the present generous gesture from Yadgar.
Chicken Pilau
How does one get so much Flavour into Rice? The Seasoning was a revelation, had this come from cooking the Chicken in the Rice? Marg was the first to encounter a stone, as in a – pip. Ah, I’ve had this before, Plum Stones, yet no sign of the fruit itself. This was seriously tasty Rice, and as it wasn’t a – Curry – the Chicken pieces were more than acceptable.
Kurry – Punjabi Kadhi Pakora
Why – Kurry? It’s all in the pronunciation of the – dh – which creates the – r – sound. So – kadhi – is the equivalent of – karahi – a wok. Anyway, Kurry, I don’t get it. Pakora in a Yoghurt and Gram Flour based sauce, a waste of perfectly good ingredients IMHO, as I regard – Irish Stew – to be also.
The solids were decidedly mushy, the whole attraction of Pakora, gone. Between us, we couldn’t finish this.
Machi Masala – Fish Curry
The Kashmir Restaurant – Bradford
Such a rarity in the West of Scotland. Chefs/Restaurateurs that I have discussed this with, over many years, have all expressed the problem of keeping the Fish intact. In Bradford, they have taken the opposite approach and serve Fish Karahi with flaked Fish. Fish Karahi as presented at The Kashmir Restaurant is an excellent example of the Bradford genre.
Shkoor was in touch to enquire as to our enjoyment of the – Fish – just as it was being reheated. Apparently they were cooking this anyway, so it was not cooked to order. I failed to establish why this came to be, Fish Karahi is not on the Yadgar Menu.
This was classic Yadgar, the Masala was difficult to analyse, enough, no more than required to be – Curry. There was no sign of Coconut or any other Nut, as too many recipes dictate. Having taken great care not to break up the Salmon, I couldn’t tell how many slices of Fish were in the karahi. Marg was intent on leaving the majority to me, knowing of my desire to eat Fish Curry – often.
My first dip of Naan into the Masala was a – ho-ho-ho – moment. Oh yes!
How many times has Hector posted reviews where the Fish Curry actually lacks the Flavour of Fish and/or is lacking in Seasoning? This had it all. Pulling out the bones prolonged the pleasure, slow eating, total enjoyment.
Salmon has so much body, Salmon is filling. Hector once presented his own Machi Masala (recipe here) as a Starter … it was four hours before our guests could face the main course, more Curry. As I worked my way around the contents of my plate, Marg was on her feet, helping herself to more Fish Curry. So much for…
I got back to Shkoor:
… that should be on your menu, that was one of the best Fish Curry experiences yet.
I thought the Fish was extremely tasty, with a lovely masala sauce … and I went back for seconds. The creamy … I wouldn’t have known it was Pakora, I enjoyed the creamy sauce, but it did not have the same wow as the Fish. I liked the Rice and Chicken, an interesting change to have Chicken in amongst the Rice, and gave the whole meal a variety of textures.
There was no room for Dessert, the Rice with almonds will have to wait for another day. Perhaps the warmed Rice with tinned Mandarins may go down well? Then there’s the Keema Bhindi, this went into the freezer, squeezed in beside the xmas Ducks. One should never have Weniger Ente. I need a backup – Desi – to maintain the well being, after all, 2020 has demonstrated – there ain’t no sanity clause.
My thanks to Shkoor, Mr. Anwar, Naveed, Shafiq and of course, Chef Arshad. How many more months until I can come back – to dine – at Yadgar Kebab House?
Update – 3 Days later
The Rice Dessert was enjoyed. Reheated, and with the addition of tinned Mandarins, the combination worked well. Two Desserts in one week, it’ll never catch on.
The remaining three Lamb Chops turned out to be a revelation. Reheated slowly in a frying pan, I still did not recognise the Masala as being typical of that which accompanies a Yadgar Karahi.
The eating, however, was oh so familiar. The distinctive – Yadgar Taste – was there, a fresh palate makes all the difference. The Spice Level was also appreciably enhanced, and all by sitting in the fridge, no tweaks. The lesson learned: try the Meat Dish before the Vegetable Side.
Lucky you.
Hector replies:
Who am I to disagree?