Why is it called – Kebab House – asked Graeme as we departed from Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)? On Visit #1, I wondered about this also, my first reaction was: – Oh no, it’s just another kebab take-away outlet – of which every city in Europe has too many.
Is there finer Curry served in all of Glasgow?
Kath and Graeme are down from Aberdoom, this was their first Yadgar experience, substantial leftovers would go back north.
We arrived at 18.00, a kilo of Goshat Karahi had been pre-arranged, the ladies would make their choices after surveying the Daily Specials.
I am used to sitting in a near empty Yadgar mid-afternoon. Tonight’s dining experience was different, all tables occupied at some point, and the Takeaway orders were relentless.
The Preamble – as Shkoor has named this segment
Shkoor, Mein Host, was there to greet as we entered. Introductions were made, Marg went up to the counter to see what was on offer. The ladies were not here for a mass of Meat. On her return, Shkoor listed four Vegetable Dishes: Aloo Gobi, Daal, Alloo Baengan (Aubergine/Eggplant) and Chana Masala. The Aloo Gobi was a given, there is no finer example of this Curry served in Glasgow. Graeme cooks a mean Daal, Yadgar’s would have to be tested. Neither Kath nor Marg particularly like Aubergine, so why this was ordered we’ll never know. I warned Marg off Chana Masala at Mela last week, ah well…
Starters will arrive – I assured my guests. Exactly what, I didn’t know, however, I had planted a seed when placing the order for the Goshat Karahi – if anything in Fish comes our way, also appreciated.
A Salad with sliced Green Olives was the first to arrive, along with two pots of heated Chilli Sauce. The in-laws don’t like Olives (yet), all the more for Marg and Hector!
Fish Pakora, always a delight, especially when freshly made, was next up. Graeme recognised this to be Haddock. One day, I should go to Yadgar and just have a plateful to myself, it is that wonderful. Perhaps I should arrange with Naveed to give me a heads up. Three halved Chapli Kebabs, another Yadgar treat, sneaked on to the table. By now it was a matter of accepting the generosity, but becoming aware that the more food eaten now, the less of the Mains that could be tackled.
The Chapli had a good kick and were perfectly Seasoned. Again one could eat these all day. We’re not finished, the young waiter appeared with a tray on which foil could be seen standing up…more Fish. This time, baked Mackerel. Spicy, tasty, Fishy! Another addition for the Yadgar page.
I asked for an interlude before the Mains, this was duly noted. That Chapattis would accompany was verified, three to start. During our break, three familiar faces on Curry-Heute arrived. So the chaps are sneaking out to Yadgar and not inviting Hector? I reminded Shkoor that the last time we four dined here was Visit #100, actually, Jim missed it!
Graeme did a double take when he saw the Chapattis. You don’t get these in Aberdoom. A fourth would arrive later, just in case.
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Goshat Karahi
I have seen many a half kilo and questioned the quantity. I know what a kilo looks like, this must have been appreciably more. Kath looked on, aghast, Graeme and Hector were going to demolish this? We would give it our best shot before accepting that a decent portion could be left and go north.
Graeme tore in – the second best Lamb Chops – he’d ever had, he would later declare. I had to explain that Ambala’s Lamb Chops were from the Tandoor, these were cooked in the magnificent Yadgar Masala. The Spice Level of the Masala was decidedly above the norm.
It’s making my eyeballs sweat – claimed Graeme, tears?
The Chops were huge, thick, chunky, and as Tender as one could ever hope for. I have seen venues of late trying to served two Lamb Chops for around £15.00, the £32.00 charged for a kilo at Yadgar suddenly feels way too little. Marg was amused by the quantity of Masala surrounding Graeme’s lips. There’s only one way to eat Lamb Chops, why hold back?
Shkoor brought a plate for the debris, it was then time for him to make his exit. A second stomach is the only extra Shkoor could conceivably have provided. At least we wouldn’t have to play the game of declining Dessert! Our thanks as always.
Not all of the Meat was Chops, Sucky Bones were in the mix also, it was here that I started, experience. How Chef achieves this intensity of Flavour in the Masala remains a great secret. One can see the abundant Tomato Seeds, there’s nothing in the Yadgar spice cupboard that surely isn’t in mine? This was indulgence, one should not have this too often, keep it special.
Aloo Gobi
Another Yadgar classic. I assured Kath that the Flavour in the Masala was remarkably close to that in the Karahi. Again one asks, how is this possible? To watch others have this and not partake, such discipline, writes the man who was gorging on Lamb.
Daal
As good as yours – said Kath to Graeme. Graeme’s doesn’t come with a mass of fresh Coriander on top.
Alloo Baengan
First had when Shkoor added bonus Yadgar Fayre during last year’s Lockdown, one has to accept the mushiness of the Aubergine. However, there was Potato in there too, plus the Masala. All was not lost. The Eggplant went north to fight another day.
Chana Masala
Grind the Chickpeas and serve them as Falafel, then Hector will bite your hand off. The Texture of this Vegetable does not sit well on the Hector palate. Chickpeas in small doses therefore, but it wasn’t me who was having this.
The ladies were emphatic that all that remained was not down to a lack of enjoyment, but being full. Both would happily have stopped eating after the Starters. Maybe next time no Starters? However, as I write, I’m tempted to go back to Yadgar soonest and just have Starters!
The Bill
£45.00 The imaginary number Naveed had been instructed to charge. Four Chapattis in Aberdoom would have been more than a quarter of this, same again for the Drinks. The staff were looked after.
The Aftermath
Graeme and Kath gave a few words to describe the experience:
Generosity – was mentioned more than once. They appreciated that a lot of food had been presented, and that knowing Hector has its privileges.
Home cooking at its best, wholesome flavoursome, authentic, attentive, hospitable host, no frills, homely.
Understated, lovely, really enjoyed it.