Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) has been somewhat neglected in recent months, September last year being the most recent visit. Hector admits to celebrating the positives in Karahi Palace’s open/closed cycle since last summer. Last summer, my last full blown Goshat Karahi at Yadgar was in July. We are overdue another feast, when Jim and Dr. Stan are ready, it will be arranged.
Arriving at 14.30, Naveed was in his spot behind the counter.
A surprise visit – was part of his greeting.
Shkoor, Mein Host, then emerged from the kitchen, he too did the double take.
Determined not to overindulge, I surveyed the trays under the counter, the – Daily Specials. Aloo Keema Mutter (£7.00) – sat in the middle of three, always tempting, but Hector has maybe seen enough Mince of late. Chapli Kebab (£3.50) has become a must in recent visits, today I would resist, no overindulgence.
Lamb Palak (£7.00), or – Saag – as Shkoor referred to it, was the only Lamb – Daily Special – visible. Could the Hector face this density of Spinach once again, after Zarathustra (Köln)? There was only one way to find out.
And a half portion of the Aloo Gobi, please, I don’t want to embarrass myself.
What should accompany?
A Tawa Chapatti (£0.70) completed the Order.
On moving through to the seating area, the place was surprisingly busy. The window tables were occupied and remained so thereafter, the under-seat heating being a magnet. I sat well into the room, out of sight of the counter, a chap beside me was just finishing. He was clearly a regular given his exchanges as he paid. On his table was a menu, this I was keen to see. Thus, I am able to give prices for each part of my Order. Nothing has changed since last year, as Naveed said in September, as long as they keep selling out what is prepared each day, the price of Curry can be held.
A serving chap brought a Mango Rubicon (£1.00), the orchestra in the kitchen was being well conducted. Chef Arshad stopped to chat en-route from kitchen to store cupboard. He has been on holiday of late, my return visit was well timed.
Fish Pakora
Fish Pakora (£6.00) another irresistible Yadgar stalwart, I hadn’t enquired, but still it came. Not a full portion, three large pieces of Fish in Batter, plus the heated Chilli Sauce, stunning. Fishy, Spicy, delightful, and lets not overlook the mini-Salad and Spiced Onions. Thankfully, I had avoided Poppadoms (£0.40), and a full plate of Special Salad (£1.50), still a feast, hopefully, overindulgence avoided, so far.
As I finished the Fish Pakora, so the actual Order was assembled on the table.
Tawa Chapatti
This, I could easily have done without. Huge, of the Wholemeal variety, hot for a while, I set a half Chapatti as my target.
*
Aloo Gobi
A sensible fraction of a portion, enough to titillate, and not miss out. The majority of my Soupçon was Cauliflower with the Masala Mash also being Cauliflower-rich. I decided to ignore the clean plate and use the now warmer one on which the Fish had occupied.
Lamb Palak/Saag
A plateful, topped with Coriander, an abundance of Herbs, a test. Eight pieces of Lamb, some on-the-bone, sat in the thick green mush. Where to start?
On the assumption that the Palak would overwhelm the palate, I started with the Aloo Gobi. Astonishing! The Cauliflower had absorbed so much Flavour from the Masala Mash, the unique – Yadgar Taste – was pronounced. To come to Yadgar and not sample a Vegetable Curry, criminal.
Shkoor would stop and check on my progress throughout the meal.
How do you do it? – I asked with reference to the intensity of Flavour in the Aloo Gobi.
It just happens.
They give nothing away.
The Chapatti was used to scoop the Spinach, this tempered the full on attack. As reported each time I have tackled this, Yadgar have five Herbs in their Palak: Spinach, Coriander, Methi, Mustard Leaves and Curry Leaves being the likely candidates. I’ll always prefer a Masala with Herbs to this full onslaught, however, this makes a fine change. Man cannot live by Karahi Gosht alone, though Hector may be up for that challenge.
On enquiring about my appreciation or otherwise, I had to tell Shkoor about my Persian Lamb-Spinach Dish at the aforementioned Zarathustra (Köln). I do not typically go OTT with criticism, however there it was deserved. Shkoor was aware of Persian Cuisine, and that they – steam – the food. The result, blandness, with a nasty edge.
But that is not what sat before me today. Somehow, the – Yadgar Taste – was present in the Tender Lamb, albeit very much in the background. There were more bones than first realised, including a bare Sucky Bone! Is it the Bone Marrow which is the Yadgar secret?
Dry Curry, that which the Hector seeks, still moist, not a contradiction. A Virtual Masala, just thought of that. The Spinach Mash had me take note. From here too, the Flavours were complex: Herbs of course, a slight Sweetness, and a further nod to the – Yadgar Taste. At other venues, this would be Bitter. Still, the 
quantity of Spinach et al was on the edge of my comfort zone, would I clear the plate?
Having been determined not to overindulge, the Chapatti was abandoned, I need to order a half Chapatti. The Meat was done, I managed the last spoonfuls of Saag, honour maintained.
My final exchange with Shkoor was regarding the opening hours. The menu states these, however, I know the reality to be different. Since Lockdown, I was told, people no longer come out for midnight Curry. 22.30 is presently a typical closing time. However it is opening times that are of concern for Hector: Fridays aside, 13.00 was declared.
The Bill
Given the part portion of Aloo Gobi, I had an estimate. Naveed’s was lower, I went higher. £12.00.
The Aftermath
Farewells, until next time. I suspect my table was claimed soon after. Saturday afternoon at Yadgar is proving to be a popular time.