Glasgow – Yadgar Kebab House – In Memoriam

The Steak Pie lunch, a family tradition, the final part of saying goodbye. Today, to mark the passing of the last of the generation of blood relatives. Farewell, Uncle Joe.

Thereafter, with Hector finding himself in Queens Park and Marg heading for hockey this evening, well why not?

I’ll see what Vegetable Dish – Yadgar  (148 Calder St, Govanhill, Glasgow, G42 7QP) – have on today.

Naveed was in his spot. Potato and Cauliflower – was mentioned.

I’ll have the Aloo Gobi and two Chapli, please.

It was verified that I was having these cold.

The Bill

£6.00  Have I ever spent less time at Yadgar?

I feel an extension to – The Curry-Heute Campaign – coming on.

Call & Collect – the Yadgar poly bag suggests. In the last few days a new logo has been unveiled – Order Over Web.

Call/Click & Collect, fine, one presumably is ordering hot food, it should be eaten as soon as one gets it home. Fact: the condensation which forms inside the plastic containers changes the nature of the Dish. Takeaway can therefore never be as satisfying as eating at source. Note, Hector bought his food – cold.

I do take issue with concept of – delivery. As far as Yadgar is concerned, I’m outwith their delivery area. So, we all have to order – locally. This puts one at the mercy of the bicycle mounted snails which appear to be breeding at an exponential rate. Delivery is inevitably – slow. At busy times, errors are made. Does one wait until mistakes are rectified before dining? The food spoils.

Every time I look at social media, there are more complaints about the time spent waiting than there are comments about the enjoyment of the Fayre, or otherwise. Curry-Heute strongly recommends fetching one’s own Takeaway. OK, I’ll accept extenuating circumstances. I now just need to think of a short, snappy phrase.

Grab your own Grub!

Time to draw a line, literally, in keeping with the overused phrase.

Time to reheat

The microwave is a no-no. Microwaves kill Curry, one can hear the Salt Crystals exploding, the Flavours are distorted. An oven is one possibility, but food dried out.

Frying the Chapli might have been laziness, it’s much easier to wash a pan than a grill. The Aloo Gobi was definitely going in a pot. The Oil separated on heating, a sign the Curry was already well cooked. A bit of patience was required to ensure that the Potato and Cauliflower were actually hot at the point of serving.

Aloo Gobi

One container was certainly substantial, enough Solids. The Masala was a – Mash – presumably of florets, the Cauliflower debris. In recent Blog entries I appear to have become particularly enthusiastic about the humble – Potato – especially when it has had time to sit in the Masala as was the case here. Today, I celebrate the Cauliflower, this was remarkably moist. As mentioned, I have previously reheated Aloo Gobi in the oven, a pot was today proven to produce better results.

The Yadgar Taste – was there. So much Flavour, the palate rejoices, the heathy option. Surely one could eat this every day? The Spice surprised, a definite – kick – here. The necessary Oil would be put to good use. To have had this on its own would have been enjoyable, not the Hector way.

The Chicken Chapli as served at Yadgar is something special. Again the – kick – impressed. Naveed had offered me some of the Yadgar Chilli Sauce, declined. I knew there would be Masala to be mopped up from the Aloo Gobi. This was also where the Oil came into its own. Even more Flavour, the Seasoning a stand out.

What a combination. I can see me having this – at source – as a meal, where it will be even better.