More Curry, just what Hector needed after Saturday’s excess at Khyber Pass Restaurant. Today Marg was available for lunch, something light was required, Vegetarian even, Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) never disappoints.
Prior to our Yadgar visit, there was a visit to one of the Asian grocers on nearby Allison Street. Hector will not be running out of Oil anytime soon.
The seating area was empty, but not for long. The 14.00 opening time appears to be settled. Shafiq was behind the counter dealing with the first Takeaway customer of the day. I managed to nudge the chap aside in order to survey the fayre, and photograph it, of course.
Aloo Gobi, perfect. The Aloo Keema Mutter would suit Marg. The Chapli Kebabs were covered, what a pile, someone has been busy. We took our seats. The latest waiter took the Order. Two Chapli for me (aye right), a Naan was added also, plus two cans of Mango Rubicon. It was revealed that the Keema was – Chicken Mince. Marg was happy with this.
The Chapli came in no time at all, accompanied by a cold Chilli Dip. Naveed hadn’t arrived yet, had he been present, the Dip might have been hot. Who knows what else might have been presented, he has a track record. Read previous Yadgar blog entries to get the idea.
Chicken Chapli
A generous half went east, the remainder was quite sufficient. Hector would say that, this was not a Lamb Chop scenario.
Hot, Spicy, Tasty, excellent Chapli, that they were not Lamb-based mattered not a jot. Was this Hector going Vegetarian? Chicken is not Meat according to many a menu.
Naveed entered, the customary greetings were exchanged. The Mains arrived before we had finished the Chapli.
The round Naan was served whole. Thin, the way Marg prefers it, there were some blisters. No panhandle, still, a worthy Naan, all but a scrap would be eaten. Marg acknowledged that sharing this was a positive change from our usual Chapatti.
Aloo Gobi
Steaming hot, a good start. The peripheral Oil stood out as did the Coriander Topping. Sliced Green Chillies would soon be encountered, no issue with the Spice Level here, or the Seasoning. This is Yadgar, they get it right. And so the distinctive Yadgar Taste flooded out, it still impresses that the same core – flavours – come across as they would in a Goshat Karahi.
Fluffy Potatoes, the Cauliflower was soft, but nowhere near going to pulp, perfect Textures. I always think some of the tiny florets are pulped and then used in the Masala. Having sat in the Masala, the Potatoes gave off the Flavour from there also.
Hector, beware of the Black Cardamom – too late!
I recalled once more (Hector Bingo!), the first time I encountered a Black Cardamom: the mid 1970s at Noor Mahal (Shawlands), I thought I had bitten in to an eye.
Naveed was back out, was there anything more we required? A light lunch was the plan, we had all that we needed. Had I spotted Fish Pakora, I may have been tempted.
Meanwhile, Marg was thoroughly enjoying her – Mince & Tatties.
Aloo Murgh Keema Mutter
There’s dry and there’s – Dry. No peripheral Oil, I could not see much in the way of Masala. How many venues mistakenly serve this as approaching – Soup? The Potato pieces were substantial, plenty of Peas in there too. Marg could eat this every day.
A very rich and flavoursome dish full of different textures, and a step above my favourite – Mince& Tatties. A wonderful meal.
So, she enjoyed it then.
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Time to pay, I speculated as to what randomly low number Naveed would come up with today.
The Bill
£12.00 Honourable – I put to Naveed.
Naveed nodded.
The Aftermath
5kg of Basmati and 5l of Olive Oil were carried back to the car.
Half an hour later, a Cumin Seed dislodged itself from wherever it had been trapped. A Cumin blast, I love this!