With – The Company – due to meet at Koelschip Yard this Friday afternoon at 16.00, there was the opperchancity for a 15.00 visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Mags decided to tag along.
I had explained to Mags that when I arrive at Yadgar unannounced, I choose from the Daily Specials, the pre-cooked Curry on display. I assumed she was on board with this.
Arriving early, I took the booth table at the far end of the room. It has been a while since I sat here, my usual spots were taken by people waiting for Takeaway. This was a significant feature of the visit, at one point a family took a table, weans running wild, they were not dining in. Eventually the mother had the wherewithal to rebuke the weans before taking them outside. Strangely, another family took up a major space mid room. They appeared to order, the table was set, moments later, they disappeared. I’ll never know what happened there.
The new waiter, name yet to be established, was keen to serve me. I said I was waiting for a friend. I did establish that Fish Pakora was available today as I ordered a Mango Rubicon. Naveed came out to greet, service was again postponed. However, knowing my love of Yadgar Vegetable Curry on such visits, he did tell me that I had the choice of Aloo Gobi or Carrots-Peas-Potatoes. The latter, Aloo Gajar Matar, is a special treat, and would be ordered, eventually.
However, this is Yadgar, here the Hector is fed. A Salad, today featuring pickled Green Chillies was set before me, plus a quartered Chapli Kebab, my favourite Starter here. Naveed explained that the Chapli had just been freshly made and so I had to have one:
A fresh one is always good – he assured me.
With the Chilli Sauce, the Chapli has become a Hector must have at Yadgar. Piping hot, Seasoned and Spicy, the Flavours are outstanding. Yes, they’re Chicken based, perhaps this suggests there is hope for Chicken after all.
Mags texted me from her bus:
If you’re ordering, I’ll have my usual Aloo Gosht. I see it’s on the menu. With a Roti!
I went up to place the order for the Aloo Gosht with Naveed, it was 15.00.
When Mags arrived I informed the keen waiter what was happening. As it happens, I knew nothing.
Naveed informed Mags that her Aloo Gosht would take thirty to forty minutes to prepare. He suggested that Mags have a Starter while she/we waited. Chicken Chat was agreed.
This was where our visit took on a new perspective. I was here for a quick dinner, not a marathon. When I have Goshat Karahi etc it is always ordered in advance to avoid situations like this. Not since my first two visits to Yadgar have I had to wait, it was made clear back then – order in advance.
I see it’s on the menu – Mags had informed me. Indeed, but it’s listed under the everchanging Daily Specials, i.e. the pre-cooked Curry that is on display at the counter. This I did not know until the time of writing, else I would have told Mags that her request was possibly out of order. It was a Dish that, with hindsight, was not planned for today. That the order was accepted is testimony to the service that Yadgar offers. I refer the reader to the Curry I did not have in Edinburgh earlier this week.
It was time for the official Starters.
Fish Pakora
Seven large pieces of Haddock were cooked in a Spicy Batter with traces of Coriander. It looks so simple, and Yadgar’s is the finest example of the genre ever encountered. When Naveed brought a pot of the heated Chilli Sauce, Hector was in his element.
It was time to address the Salad, the Spiced Onions and the Pickled Chillies were the standout. The Fish was beautiful, and most importantly, tasted of – Fish. This one can never take for granted. The Spice Level of the Batter was not demanding, it’s all about the Flavours, subtle. The Pickled Chillies rattled the palate.
Ordering another portion would have been greedy, one day I might. Clearing the plate was both a moment of sadness and satisfaction.
Tandoori Chicken Chat
Five Chicken Wings were presented, significantly larger than one generally encounters.
I’ve never had them like that before – said Mags.
Why this was – Chat – I know not, usually a Tandoori Paste covers Chicken Chat. Tandoori Paste at Yadgar? Aye right!
A bit dry – I was told. The Salad, Yoghurt and Chilli Dips were there for a reason.
It was around 16.00, a break after my mini feast felt appropriate, but time was passing. This is Yadgar, one is looked after.
Naveed appeared with another plate:
This had just been prepared, I was told you had to have some.
Behold a plate of Chicken Biryani, I knew it was fresh I had just been told so. We took about a third of a plateful each. We weren’t expecting more company, so why we did this, I know not. The voice of authority, the reason why first the Chapli and now the Biryani was coming Hector’s way, was revealed. Mr. Anwar Sr., Mein Host, emerged from the kitchen. He stopped to exchange pleasantries declaring he had just finished his shift. This left just the five staff. How many comparable venues try to operate with two?
Sitting opposite the kitchen door, one could see all the comings and goings, or so one thinks. There must be another way in/out of Yadgar. Lots of chopping, everyone appears to know what they are doing. Where was the Aloo Gosht?
Chicken Biryani
Topped with Mint Leaves and containing slices of a Citrus Fruit, the multicoloured Rice had a sufficient level of moistness. In Glasgow back in the 1970s, Biryani was always served with a Curry sauce. I hope we have been weaned off this.
Mr. Anwar had suggested we use the Yoghurt Dip, I didn’t find this to be necessary. Tasty, with a wee kick – was noted. The Chicken was, well, Chicken. Better to mince it and make Chapli!
The Citrus looked too small to be Lime. Was this the Shatkora which I first encountered at Bo’ness Spice? I asked the waiter, apparently not.
Each time the kitchen door opened, was this it? Nope. The confirmation that we required but one Chapatti suggested that something was coming our way – soon. It was 16.30, ninety minutes after I went up to the counter to formally order the Aloo Gosht when the Mains arrived.
Two large Wholemeal Chapattis, delightfully light and thin. I hadn’t planned on having Bread, the gap had rejuvenated the appetite.
Just as well I got stuck in, Mags took but a nibble.
*
Aloo Gajar Matar
I love this, and to the best of my knowledge it doesn’t appear often enough in the Daily Specials. The Spice Level was brutal, some may have struggled, not Hector. The Chapatti tempered the Spice. The classic Yadgar Taste came over strongly, superb. The Potatoes had absorbed the Flavours, the three Vegetables 
offered different Textures. Then there was the Masala Mash itself, a fourth entity, the motherlode of the Flavours. The Flavours, the Spice, the Seasoning, did I mention how Spicy this was? I should be here every time it’s prepared. With Meat and Fish to start, this Sabzi Curry is really all one needs thereafter … writes the man who will no doubt order Karahi Gosht next time out.
Alloo Goshat
Meat and Potatoes in a Shorva, this is how authentic Aloo Gosht is served. I’ve no doubt had it here in the past when on display. I enjoy Shorva when appropriate. This is Mags’ favourite Curry. It’s what she always orders, the antithesis of Hector’s preferred Dry-Thick Masala.
The Coriander was almost sufficient to be considered – foliage. The Lamb was on-the-bone. Mags ate tentatively, well I was finished first.
Just the right heat – I was told – Lamb so tender it melts in the mouth, well worth the wait.
Was it?
I would recommend this to anybody – Mags concluded.
Once the Shorva was spooned off, there was a Masala Mash left on the base of the plate, now that looked interesting.
*
The Bill
£20.00 Our patience was well rewarded.
The Aftermath
Shafiq, whose precise role I have never ascertained, but appeared to be on Chef duties, made an admission – they had to send out for the Lamb!
Proof, if required, that Aloo Gosht was not on the menu today, Yadgar literally went the extra mile.