Somewhat predictably, Saturday’s Curry at Karahi Palace is followed by a visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Marg and Hector arrived at 14.15, the exterior seemed particularly bright today. Shkoor, Mein Host, was behind the counter, sorting the Daily Specials.
A small container immediately caught the eye, the remnants of the Aloo Gosht, some of which Howard enjoyed on Friday. Meat and Potato, which had been sat in the Shorva for three days, Hector was having hopefully this, unless it had been previously allocated.
What else? Shkoor advised that fresh Dishes were due to arrive from the kitchen soon. We already had enough to choose from.
Aloo Gobi was available, I asked for a small portion. Marg spotted Keema.
Lamb or Chicken? – asked Shkoor.
I doubt if the choice has ever been offered before, Marg of course went for – Lamb, with Peas and Potatoes. Keema Aloo Mutter, or is that Aloo Keema Mutter?
The chap, who had been standing at the counter, gave way such that the photos could be obtained.
You’re Hector – he exclaimed – my brother reads your blog. I do occasionally – was added, almost as an afterthought.
It is always good to meet my readers, carelessly, I forgot to establish their names. That we were in Yadgar speaks volumes. Karahi Palace was mentioned as Glasgow’s other great Curry outlet. Desi Pakwan (Edinburgh), which is overdue another visit, was also mentioned. Outstanding – Desi-Punjabi Cuisine – is the common denominator for these venues.
We took our seats in the empty room, have the heaters at the window stopped working? Fortunately, experience has taught us how to dress for Yadgar in winter. Naveed arrived for the start of his shift. It was the new chap who brought the anticipated Starters, along with the customary cans of Mango Rubicon. Today, four large pieces of Fish Pakora and a Chapli Kebap, plus the two Dips. The Spicy Red Dip was – hot – yay!
Chicken Chapli Kebab
Always a treat, one could overdose on these, the Flavours are wonderful. The – Big Spice Hit – was instant, that’s the palate into overdrive – I thought as I ate. Marg asked if there was actually – Meat – in the mash from which the patty had been created. I reminded her of my not so successful attempts at creating Chaplis during Lockdown.
Fish Pakora
Fresh Haddock, shrouded in a Spicy Batter. Spice and the taste of Fish, add the hot sauce, and this is off the pleasure scale. Again, one could eat this all day, fortunately the quantity served was well judged. We could look forward to managing – The Mains – with confidence.
There was a suitable wait between courses. Shkoor took time to catch up, he remarked upon the recognition of – Hector.
What is the price of fame? – he asked.
When I find out, I’ll tell you – was the modest reply.
Remember, when you do become famous, we were with you from the start.
Indeed, this is true. In the early months of Curry-Heute, the first visit to Yadgar marked the breakaway from being resident at The Village. The list of venues down the right column of this page is beyond anything I conceived back in 2010. Our next trip was announced, but Hector might revisit some favourite English venues before then.
Three plates of Curry plus a tray with two Chapattis arrived. The bowls were hot, as was the food, crucial in February. With the photographic ritual out of the way, I pondered as to the necessity of the Chapattis. One would have done, Hector after all, had Meat and three Veg, who needs Bread?
Aloo Gosht
The Lamb was on-the-bone, one Sucky Bone was unearthed along with Black Cardamom. It has been a few weeks since I encountered the black, smokey pods.
The Masala was Shorva, not my preferred accompaniment with Lamb, however, this was Curry, not – Karahi.
The first dip of Chapatti into the Shorva revealed – The Yadgar Taste. The taste-buds had recovered from the Chapli’s Spicy assault. Having possibly sat in the Shorva for three days, the Flavours from the Meat were up to the expected standard. The Potatoes too had proved their absorbency, they add so much to a Curry.
Umami translates as – Savoury. Until yesterday, I had understood this term to refer to – meatiness. Sources still confirm this to be an acceptable term of reference. However, it goes way beyond Meat, and includes all foods containing the amino acid – Glutamate. I threw out a jar of MSG some years back due to the negative publicity associated with using it as a food additive, time to rectify this.
MSG-bad, Umami-good, same taste.
Aloo Gobi
A Dry Curry, some of the Cauliflower had gone to pulp and was therefore indistinguishable in the Minimal Masala, the remainder was as should be. More Potatoes, can man have too many Potatoes in a Curry. A few days ago in Berlin, I asked why there were so few in my Vindaloo.
Potatoes, can man, or a woman, have too many Potatoes in a Curry? Potatoes are a source of – Glutamate – QED. As are Fish and Mushrooms.
Aloo Keema Mutter
More Potatoes, more Umami! And more of Marg’s favourite Curry. Here was an appropriately Dry Curry with no sign of peripheral Oil, the healthy option.
A hot temperature and a spicy kick – observed Marg – added to the potato and pea dish. Very enjoyable, requiring most of the Chapatti.
It was Hector who left the larger piece of Chapatti.
The Bill
Money did change hands, that’s all I shall reveal.
The Aftermath
Farewell to Naveed who had acknowledged our recent trip to Deutschland.