It’s Monday, the Hector is still in Glasgow. Prior to meeting up with The Monday Club, there would be Curry-Heute, it is written. Being a non-hockey Monday, Marg knew this was her best chance of being fed today. For once, Marg got to choose the venue.
We arrived at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) five minutes after the 14.00 opening time. The shutters were up, a Takeaway customer was in situ. She praised the Fayre here.
It’s not just amongst the best in Glasgow, it’s the best in the country – also sprach Hector.
Shafiq as ever had opened the premises. Having surveyed the ready Dishes, Shafiq then talked me through them. Most of the Order would pick itself, however, a quite rare Daily Special was on display.
Last week, Lord Clive of Crawley sent me a recipe for a Spicy Lentil Soup. On examination, this was essentially a Daal. After two attempts at Desi Korma, I was not about to rush in here, but Daal/Dansak was imprinted in the consciousness. Today’s Special – Daal Gosht!
Daal Gosht / Lamb Dansak has appeared in these pages when Shkoor, Mein Host, sent food parcels to Clydebank during Lockdown. Clive tends to have Chicken Dansak. As with a Korma, not a Desi Korma, maybe Chicken works better? Here was the opperchancity to rediscover the Daal Gosht.
Shafiq noted the Order: one portion of Fish Pakora, two Chapli Kebap, one portion of Aloo Chicken Keema, one portion of Daal Gosht, one Chapatti.
There was a voice from the seating area challenging the Chicken Keema. I had to convince Marg that this is what she had seen under the counter, and that she has had this as often as Lamb Keema.
The staff were filing in, a welcome back to Naveed who has been off on his travels. With the kitchen staff in place, the Takeaway customers were being catered for. The 14.00 rush intrigued, maybe a case for opening at least an hour earlier?
The young waiter, who I have yet to name, enquired about drinks. A jug of tap water would suffice. In time, he brought the Starters.
Chapli Kebap
Served with small pots of Raita and a Chilli Sauce, I have established that two is too much before a main course Curry. Marg took one half, she knows her limits. In effect a Spicy Chicken Burger, but these offer way more in terms of Flavour.
The Meatiness, Herb and Spice content make Chapli a wonderful snack. Note to self, when Marg has the car, order half a dozen as Takeaway.
Fish Pakora
Nine, many large, pieces of Haddock in a Spicy Batter, six came Hector’s way, yum. The moment was enhanced by pouring over the heated Chilli Sauce. This always makes the Fish Pakora even better. Fish Pakora, not a huge departure from traditional Scottish Fayre, but the added Spice creates a transformation. A Fishy Delight, and with accompanying Chapli, Hector’s favourite Yadgar Starter combination.
A simple Salad arrived as we were tucking in. This was certainly appreciated by Marg who loves her Salad.
We were savouring the final mouthfuls when the Mains were brought. One can ask for a gap, today I hadn’t.
Two large Wholemeal Chapattis were presented, one would remain untouched. Way too large, we both had our fill with Bread.
*
Daal Gosht
A mass of Yellow Split Lentils sat in what appeared to be a pureed, Oily Shorva, the Daal. I counted only five pieces of Lamb, one of which was huge. Two Sucky Bones would be revealed.
Scooping some of the Daal and almost-pulped Lentils on to the Chapatti produced an astonishing result. The Yadgar Taste!
How do they achieve this? There is magic working in Yadgar’s kitchen. It’s not every day that this distinctive Flavour is so pronounced, it certainly was today. The Sucky Bones are an obvious source, however, it can also be present in the their Vegetable offerings. The Spice Level impressed, the Seasoning also, a seriously Tasty Curry.
Whatever mental trigger had been pulled when Clive sent me his Spicy Lentil Soup recipe, was being sated by this Daal. This was all about the Lentils, yet there was Meat to be tackled. Giving of Flavour, a bit chewy at times, that it was – Lamb – felt fully justified. The comparatively minimal Meat to Masala content was well judged.
Chicken Keema Aloo Mutter
Yes, this had it all: Chicken Mince, Potatoes and Peas. With a suitably minimal residue at the base of the bowl, exemplary Keema. How many Soupy ones have we seen of late? Sometimes, Marg is beaten by quantity, today she passed the point of no return. Once the Bread was abandoned, she scoffed the lot. Mince, Potatoes and Peas, her favourite meal, who needs Bread? Unless it’s Mother’s Pride.
Perfectly cooked potato (yes, Marg had previously mentioned that ill-fated day of the Bullet Potatoes) mixed well with the flavoursome Keema. A very enjoyable dish, with little need for bread. I enjoyed the fresh salad.
Shkoor had arrived in the middle of our meal. In time we were able to chat. I informed him that his biggest competition – Karahi Palace – is, in effect, no more. That the staff had gone, and taken the recipe for their distinctive Karahi Lamb with them, is reason to mourn. Shkoor, correctly pointed out, that even with the recipe, that would not guarantee its recreation. He referred to – painting by numbers – else we could all be artists. It also takes a skilled hand to create wonderful Karahi Gosht.
The Bill
£20.00 A shared Pakora, no fizzy drinks, honourable. I can return soon.
The Aftermath
Simple farewells and expressions of appreciation.
If all goes to plan, next Monday will be different.