One suspects everyone in Glasgow has an extra spring in their step after Scotland thrashed the Auld Enemy – 0-0 – last night at Wembley in the Euros. Arriving at Queens Park half an hour before the 14.00 post hockey rendezvous with Marg, Hector went for a wander.
Ten days ago, walking along Allison Street, I was surprised to see the shutters down at Spice Haven. Today, the latest incarnation of these premises is unveiled – Nan Factory.
People at this site do not appear to have much luck. In just four years these premises have changed from Lasani Grill, with Waris, then without, Al-Anwar survived one month only, Basharat G’z followed, then Spice Haven – all no more. On Langside Rd., Shinwari Restaurant has gone. When exactly? – Hector may never establish having been kept out of the City for so much of the past year.
Arriving at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) just before 14.00, the shutters were partially down here also, but there was sign of life. Moments later all was well, however, in the meantime, Hector wondered if there had been a cock-up, other sources have Yadgar opening at 15.00. I had advised Shkoor of our arrival time, unusually, he hadn’t responded.
Marg was punctual, and took her seat in the revamped dining area at Yadgar. The bench seats along the wall will only come into use when the present social distancing limits are removed.
The tables looked very familiar, on my last visit here for a Takeaway, I was told that new tables were due to arrive.
With no Naveed pro tem, I had to ask the new chap if he was expecting us. This baffled, why should he? I was weighing up my options, having studied the ready-made Curry on display, when Shkoor walked in; he was expecting us, tomorrow. Something had distracted him, Happy Big Birthday, Shkoor.
Shkoor confirmed the daily opening time of 14.00, however, this is under review.
A Curry befitting Hector would be prepared, Lamb of course. I did give warning that the appetite is no longer what it was pre-Lockdown. The half-kilo remains manageable, but I know what happens when Hector dines at Yadgar. Marg was pleased to be offered Keema Aloo Mutter. No Starter for Marg else she would have no chance with her Main Course. Hector asked for Chapli Kebab to fill in the time whilst – the creation – was being prepared. The Chapli Kebabs were on display, always magnificent. Two Chapattis and some Mango Rubicon completed the Order.
Chef Arshad entered moments after Shkoor, it is assumed he would be in charge of what was coming Hector’s way. A Salad sat mid table until the arrival of the Chapli.
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Chapli Kebab
Look at the size of these, two huge Chicken Chapli. Marg decided to help me out and have one half, along with the bulk of the Salad. The Red Sauce served hot is an ideal accompaniment, extra heat in both senses.
The freshness of the Chapli was apparent, the kick took me by surprise despite having gorged on these often. Maybe one day I should just come and have half a dozen Chapli and ignore the Mains. Maybe not. They are that good.
Conversation with Shkoor was ongoing throughout our stay.
The new furniture is on its way from China.
Via the Suez Canal ? – I asked.
Whilst the pictures have not changed, the walls have been given a further makeover and this looks like yet another new floor. Still no sign of the Curry-Heute #100 certificate, to see this, visit Karahi Palace. For those who worry about these things, the toilets remain pristine. A – Curry Cafe – Yadgar may be, no-one should have reservations about dining here.
Hector’s travel plans were discussed: – as soon as we are set free, Marg and Hector are off, though shorter trips may become the model, the May-June England trek was testing.
Keema Aloo Mutter
What a plateful! – foliage – too. Way more food than Marg could manage at one sitting, about a third would become Takeaway.
Sensationally Dry, no visible Masala, but with enough inbuilt moistness to make this the Desi Delight it can be. The Potatoes appeared to be plentiful, Marg could eat Mince, Potatoes and Peas every day.
Marg marvelled at the size of the Chapattis. Any larger, and they would have spilled over the tray. Light, freshly made, and so much better than anything seen on the trek northwards through England.
A very filling and spicy Keema with plenty of potatoes, peas and coriander – observed Marg – to make it one of my favourite dishes.
Do you eat anything else? – Shkoor directed at yours truly.
You don’t serve Kleftiko – was the reply.
This sensational Greek baked Lamb Dish was unknown to him. My love of Greek food was described:
Any idiot can stick a piece of Meat under a Souvla (grill), it’s the Traditional baked Dishes I love. This is why Marg and I head to Athena, the Pakistani Cuisine is excellent, Curry for lunch (€4.00) then Greek for dinner.
Achari Goshat Karahi
…except I wasn’t certain about that when it was presented.
Lamb Chops Achari! – I said with glee to Shkoor. He confirmed the presence of – the Pickle.
Was Shkoor physic (sic)? Through all the months of Lockdown, I wondered what I would order when finally permitted to return to Yadgar. This was top of my list, but would the chaps be happy with this departure from the usual Goshat Karahi? No need to worry, this was all for Hector. How many Lamb Chops?
Four Lamb Chops as a Starter is wonderful, five even better. I couldn’t tell how many were buried beneath the Thick Masala Mash, which amusingly featured – Diced Carrot. Carrots in a Yadgar Curry? I have long suspected this to be one of their – secret ingredients – denied by all of course.
Ginger Strips, Coriander Stems and Leaves topped the Masala Mash. Mash, this Masala was appreciably Thicker than the even the Yadgar norm. I dipped a piece of Chapatti into the peripheral Oil, not much happened. The Masala next, the Pickle Flavour was there, the Spice was moderate, however, in minutes both of these elements became more evident, a slow burner. The Seasoning was there, balanced, not – in your face.
With everything hotter than everything else, I tentatively approached Chop #1. Holding the bone in a piece of Chapatti was bearable, just. How big were these Chops? Chunky, appreciably larger than anything I have been served at any venue in recent times. The Meat was super-soft, baked, not grilled, no shortcuts here. I had a plate for the bones, one, two, three, four. Only at this point could I establish that the total was eight. Eight Lamb Chops I could manage. Eight years ago Hector, dining alone, unashamedly set a record here: sixteen were served, sixteen were eaten.
I shall not offer Dessert – Shkoor informed a relieved Hector.
He offered more Chapattis, not required.
I have seen families sit down with a pile of Naans and share this quantity of Curry.
Bread with Meat, you eat Meat with Bread – was his response.
Shkoor was scheduled to depart, he confirmed that today’s meal was on the house. Marg of course challenged this, she had forgotten that back in April, Shkoor extended the invitation to celebrate the reopening of the dining area:
… you and your better half will be given an invite to the new refurbished sit in whereby you will have the opportunity to ‘mark’ your favourite roost.
It was for this reason that Hector had Marg present today, some of the Chaps may have wondered why I kept this visit quiet.
Lime Rind! A big Pickle Blast! Two Chops to go and Marg was dipping Chapatti into the Masala. The Diced Carrots may well have been in the Pickle. We would finish this. Eight Chops, definitely a new limit.
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Lamb Chops Achari, no other venue known to Hector serves anything like this.
Chef Arshad came out to take his customary bow, as always our appreciation was conveyed. The moment had to be captured. Arshad knows the secrets of Yadgar.
The final photo shows a substantial Takeaway, but not from Yadgar. Hector arrived with this, all shall be revealed in a parallel post.
