Fine & Dandy – summarised Dr. Bernard and Graham’s last visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) in the company of Hector. That was four years ago, restrictions on movement were at the root of delaying the return. Some months ago we managed to fix today in our collective diaries for another Yadgar feast. There is an empirical notion that few eat as much post Covid, the numbers had to be right. Three sharing a kilo of Goshat Karahi (£30.00) would not be enough food, two kilos would be excessive. And so Stewart and Howard were drafted in to justify the second kilo. A feast for five.
The Order was placed with Shkoor, Mein Host, over the weekend. This included a request for Chapli Kebab (£3.50 a pair) and Fish Pakora (£8.00) to precede the main event. Additionally, for the sake of Diversity, today’s Vegetable Dish should also accompany the Karahi.
We assembled outside for the 14.00 opening, Shafiq as ever was already in situ. Today, no Naveed, his travels almost match Hector’s. The young chap occupying his spot was not expecting us, the Order, was relayed. He took particular care to confirm the two kilos and ensure that the heating under our seats was switched on.
The remaining staff trickled in, most importantly Chef Arshad. Finally, Shkoor himself, all was well, the assembling of our Order would be under his supervision.
Drinks were sorted, three cans of Mango Rubicon (£1.00), a Salt Lassi (£1.80) and a Mango Lassi (£2.00).
Howard aside, my dining companions today are not regulars at Yadgar, introductions were deemed necessary. Shkoor told his new audience of Hector’s former pupils turning up at Yadgar in search of the special fayre. Why do they not communicate via these pages?
There was a feeling that Shkoor had more than glanced at Curry-Heute over the last few days. Recognition – was a key feature of the last visit to The Village, where Dr. Bernard and Graham are regulars. Shkoor suggested I should have my own camera crew such is Hector’s level of fame, well in these circles possibly.
A modest Salad was the first food to arrive followed by pots of Dips. A plate with four halved Chapli Kebabs soon followed then a plateful of Fish Pakora.
Chapli Kebab
What are these? – asked Bernard as he tore into the Chapli. Chicken Chapli, suitably Spiced, one cannot come to Yadgar and not have at least one.
Fish Pakora
The Fish Pakora was hot and fresh, another standard for Hector. In recent times I have been happy to have this combination of Starters along with a Vegetable Curry.
There was enough here to tantalise, and fortunately, we were allowed time to digest before the mains.
Stewart will finish the Salad – declared the Hector knowing full well that he would touch not a morsel.
Chapattis (£0.70) were confirmed as the Bread accompaniment. All was set.
Goshat Karahi
What could be finer than this?
Another one!
Lamb on-the-bone, Sucky Bones, thus the quality of the Meat was defined. There was no sign of peripheral Oil, only the Ginger Strips and Coriander topping the mysterious Yadgar Masala. Thick, minimal, only enough to shroud the Meat, and with a hint of Creaminess, the secrets of this Masala maintain.
I have offered to work here for nothing – I reminded Shkoor. One day he’ll let slip.
The Lamb was glorious, giving back the Spice in addition to its own meatiness. Stewart and Hector were on one karahi, Dr. Bernard, Graham and Howard on the other. In time we passed ours along the table. I was surprised when it came back. Appetites were being sated, but then the amount of food on the table had not stopped growing.
Spice Level and Seasoning are my usual parameters to describe a Curry. Yes there was Spice, but never at a level that could cause distress. The Seasoning must have been well pitched, there would be no comment from around the table on either.
The Chapattis were replenished. The largest Wholemeal Chapattis ever seen, the first one had risen to form an enormous blister at the time of presentation. Not overdosing on Bread was a key tactic in finishing all that lay before us.
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Aloo Gobi
I had asked for a Vegetable Side, a good helping of Aloo Gobi arrived soon after the Karahi. I had to tell Stewart, sitting opposite, that the Flavours from this are as intense as those from the Karahi, again, how do they do this? There’s more.
Daal
A plate of Daal arrived, we were being well looked after and this is essentially why the instigators have never come here without the Hector.
Howard was first to remark on the Bitterness from the Daal. I looked for Karela, none spotted. My own plateful was resplendent, the best of everything. There’s more.
Earlier in the week I described – Gemüse, if Shkoor had not read this then what followed is beyond coincidence.
Saag/Palak
A plate of Saag/Palak completed the array of food. Spot the slices of Butter which melted in, way better than the Creamy Mash encountered in Europe. Bernard made a beeline, tore in, then asked if it was actually possible to buy this. A Soupçon was procured around the table, Dr. Bernard took care of the rest. Where was the camera crew, a sound recording at least? The positive noises on my right should have been noted.
Is this all we’re getting? – I asked Shkoor when he made another check on our progress.
The three Vegetable Sides were finished. Still there was Meat and Masala, The instigators had bailed first, I ensured that Howard was replete before encouraging Stewart to mop up the remnants. The Hector still had Meat on his plate. Howard had the honour of the final spoon of Masala.
We had done it, all but a tiny scrap of Chapatti had been devoured. Five was the magic number.
It was time to go round the table and record some words. Graham:
The Spinach was fantastic, the Lamb was amazing as was the Chapli.
Bernard, who managed to talk throughout, was momentarily quiet when put on the spot:
It was very good. I’m being laconic to juxtapose with my verbosity. Thanks for organising, I thought I was in Tooting.
Stewart:
I really enjoyed it, good to have the variety, things not had before, especially on the vegetables side.
Howard:
A smorgasbord of delight with a melange of flavours. Each item of food gave its own level of flavour, essence and joy. The Daal gave off its earthy delights, the Spinach was a thing of beauty. And at the apex was the Lamb with its creaminess and depth of flavour. It reminded me why Yadgar is so special.
The Bill
The Hector had a final duty, arrange payment. I had asked my fellow diners to bring cash for simplicity. Shkoor’s first number was dismissed. This was the pre-Covid feast price, I shook my head.
I know what a kilo now costs – I had to announce.
He added another tenner, more realistic. To this was added a tip of almost US proportions. A round sum was paid, £20.00 a head. Anything less would have been abusing the hospitality.
A Yadgar kilo is still a fiver less than the majority of Southside Curry Cafes.
The Aftermath
Our appreciation was relayed as we filed out. Chef Arshad had not taken his bow today.
