The advert for Yadgar (Kebab House) (148 Calder St, Govanhill, Glasgow, G42 7QP) popped up on a well known Social Medium yesterday afternoon. My subsequent visit to the website – yadgar.co.uk – was a combination of the curious and a need to drool, as I trust is the purpose of most people who visit Curry-Heute. Mysteriously, that appears not to be the intention of an ever-increasing number of my visitors. Why are so many villains intent on hacking into websites? Both Curry-Heute and Bier-Traveller have inbuilt security, hopefully this will continue to be effective.
On trying apps for other Southside Curry Houses, to date they have blocked me as soon as a postcode outwith their delivery area is entered. For Yadgar, it was only after I had entered my wish list that the mandatory alternative – Collection – was flagged up. Intent on honouring the present travel restrictions, Shkoor, Mein Host, was contacted, his reply was most favourable:
Sir we are offering a bespoke delivery to the outlying Greater Glasgow areas. You need to phone to enquire of availability and cost of delivery.
This is just what the Hector needed, and after the most generous of complimentary xmas deliveries, I didn’t even enquire as to the delivery charge or the 10% reduction for Orders over £10.00.
The always helpful Naveed took the Order.
The Bill
£48.00 OK, so I could have ordered a local Takeaway for the price of the delivery, but the Curryspondents will appreciate the difference.
What did Hector order for this tidy sum?
Chapli Kebab (£3.50), Fish Pakora (£5.00), Keema Mutter (£6.50), Olive Oil Goshat Karahi (£9.50) – a portion on-the-bone, with extra Green Chillies, Aloo Gobi (£6.50) and three Chapattis (@£0.70). Naveed was determined that I was having the Aloo Goshat (£6.50). There was logic in this, I would have four Mains and so two full meals.
What arrived?
All of the above, of course, plus quite a bit more. I cannot believe that this was the regular (£5.00) portion of Fish Pakora, surely the large (£7.50)? An extra Chapli Kebab complemented the expected pair. Having ordered Bread only, Naveed had added another portion of Chicken Pilau (£5.00) which was appreciated so much last month. Four Dips and two Desserts were also in the box. Bespoke Delivery charge? Definitely worth it.
What to have and when. The Chapli Kebabs went into the freezer, a future lunchtime treat, however, for today:
Lunch
The thirteen substantial pieces of Haddock in a Spicy Batter were reheated in the oven. In my decade and more of visiting Yadgar, Hector et al have been treated to Fish Starters on many an occasion. The Scottish Haddock baked in foil is legendary, the Fish Pakora not far behind.
A quick Salad was assembled as an accompaniment, Marg would welcome this. The Chilli Dip was warmed, the Raita served cool. We were going to eat well today.
The Spice and Seasoning in the Batter was spot on. Add to this the wonderful Haddock and the hot Chilli Sauce, and this was quite a combination.
May I also boast that the Salad was indeed much appreciated. Thirteen large pieces of Pakora between two, Mainstream Restaurants, please take note. Yum.
Dinner #1
Marg probably would be happy to eat Mince every day, Keema Mutter is her favourite Curry. This and the Olive Oil Goshat were heated in the foil containers. The ample Chapattis were given a minute in the microwave. Some fresh foliage was prepared as Toppings.
Keema Mutter
This is how a Keema should appear, just a hint of Oil, and the presumption of a Masala, yet still a moist Curry. Hector’s Soupçon was sufficient to note the both the Seasoning and hence the Richness of Flavour, quality.
Marg was content:
I like having Peas, good flavour – was the initial remark, followed later by:
It was very filling, not greasy, well-seasoned, did not disappoint.
Olive Oil Goshat Karahi
This may well be the first time that the Olive Oil version has appeared in these pages. Cooking in Olive Oil is regarded as sheer indulgence by some, and – wrong – by others. Working at Spankrete (Emek Hayarden, Israel) in the 1980s, I was required to cook my own breakfast each day. Fried Eggs in Olive Oil was the norm, a new dimension, as anticipated it would add to Yadgar’s signature Goshat Karahi.
On decanting to the karahi, the Masala was given a stir to absorb the Olive Oil. Oh, the Masala, the so familiar Tomato-based work of art. This was a portion, not my usual share of a half kilo, there was certainly enough. The Meat count was into double figures, on-the-bone, of course. Tender Meat, chewing still required, and giving off so much Flavour, the opposite of what I describe too often. There was a distinctive blast of Ginger coming from the Masala. The Spice and Seasoning were as Hector requires, everything about this Curry impressed, the added foliage gave it a further edge.
Sucky Bones!
The ratio of Bone to Meat was well within acceptable parameters. For once I knew that the trace of Oil on the base of the karahi was healthy. As is the Hector ritual, the Chapatti was used to scoop up the most Flavoursome of Masalas. No fancy Bread required here, keep it simple.
The karahi was wiped clean, maybe a portion is just enough. The Taste of Lamb – The Taste of Yadgar – a Karahi out of the top drawer.
Dinner #2
Curry on consecutive days? In the past week Hector should have been at the Manchester Beer Festival and enjoying at least one Curry per day in the Northern Quarter and Cheetham Hill Rd. venues. When the opperchancity returns, there shall be great binging. Day #2 of the Yadgar Bespoke Delivery will have to suffice.
The table was set, Marg asked why her karahi stand was placed remotely from her spot.
We’re sharing.
This goes against the Hector norm but was appropriate for what remained, a mini-buffet. In addition to the Mains, Marg still had a Soupçon of her Keema Mutter from yesterday, this she was keen to revisit. The remaining Chapatti meant that she would be having very little of the Rice. Hector ended up with a lot of Potato on his plate.
Chicken Pilau
Not a Curry per se in Hector’s book, the Chicken appeared to be – brown. Chicken that had absorbed Spice, a rarity. One assumes the Rice and Meat had been cooked together at some stage given the extra Flavours from the Rice. 
Black Cardamom and Plum pips were unearthed. Fruity – was a definite Flavour which came across. This was decidedly way more than a straightforward Pilau, very tasty.
Aloo Goshat
Lamb and Potato in the classic Yadgar Masala, this is always a standout, and one of Mags’ favourite venues/sources when she joins Hector for Curry. As with the above Karahi, this was on-the-bone. At the point of serving, the Oil and Masala were stirred together to recreate what Chef had intended.
The large pieces of Potato were cut to more manageable sizes, the Meat was savoured given that I was sharing a Curry which was half Lamb half Potato. Marg kept coming back for the Masala which I interpret again as being Tomato-based. The Spice and Seasoning were comparable to the Karahi, spot on. Naveed had led me to this Dish, tonight’s meal would have been incomplete without it.
Aloo Gobi
The Cauliflower was mixed in with the Masala leaving the Potatoes as the prominent feature of this Curry. Note this was not the – Soup – that too many venues serve up.
Last month I started with the Vegetables so as to confirm that the distinctive Yadgar Taste was present. As this was the last of the three Dishes to be sampled, the Hector palate was well saturated, so not the same impact this evening. I had a lot of Potato. Potato and Rice on the plate once felt like an anathema, today, I take this in my stride.
This meal was quite a departure from the Curry-Heute norm. I could not see this combination being ordered in restaurant. The minimal Masala in the Aloo Goshat was the visible source of moisture, yet there was nothing – dry – about this meal. The Chicken Pilau could easily have been enjoyed on its own, it had retained a sufficient degree of moistness even after the reheating. You cannot keep Hector away from the Yadgar Aloo Gobi, and with a Lamb Curry to accompany, what was not to like?