Towards the end of 2023, Jim suggested that the Hector organise another feast at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) for himself and a couple of his Paisley buddies. To this Hector added Howard, Dr. Stan and a dilemma. At the point of ordering it was obvious two kilos of Goshat Karahi (£30.00) between six would not suffice, three would be excessive. This was left in the hands of Shkoor, Mein Host.
Arriving a few minutes late for the 14.30 rendezvous, the cry of – you’re late – came from the table, and even from behind the counter. A rarity. Hector’s train departed on time from Glasgow Central then promptly stopped for some minutes at the end of the platform. Did it therefore depart on time?
One of the Paisley three was a last minute call off, I advised Shkoor that two kilos would be enough, there would be Starters to deal with also.
Behold the Sparkling Water! A rarity in the Southside Curry Cafes, and hopefully here to stay, at Yadgar anyway. No needless sugar intake for Hector today, just a mountain of food.
Spiced Onions, and they were, came first followed by a Salad featuring pickled Chillies and Green Olives. Poppadoms too, all tore in save the author who was waiting for the real Starters.
Shami Kebab & Chapli Kebab
For Hector, the soft, mushy Shami do not match the quality or impact of the Chapli. Strangely, the Shami have a red Meat base whilst the Chapli are Chicken, not my usual preference.
The tactic worked, a veritable plateful of Diversity topped with the hot Chilli Sauce was assembled. When heated, this hot sauce is the icing on the cake. That metaphor appears to have become muddled.
The palate was invigorated, Spice and a variety of Flavours.
Time for a break. An opperchancity to see what we could have won:
Shkoor asked if we were ready for the main event.
Five minutes – as if that would make a difference. We can pretend it does.
Last week’s visit to Sara – Donner Kebab – the new Portuguese Curry House round the corner was mentioned. Did the Portuguese invent Curry? – I had to ask.
(They certainly took Chillies to India and brought back Peppercorns.)
I announced the relevance, my trip to Lisboa next month.
It was time. Another batch of warm plates and fresh cutlery heralded the arrival of the Karahi and two Vegetable Dishes.
Aloo Gajar Mutter and Aloo Baingan were the two Vegetable distractions today.
That’ll do us, this is the real stuff, we don’t need any of that Meat nonsense – I proffered as Shkoor placed the two plates on the table. That’ll be the day.
Goshat Karahi
Whatever the magic afore, the food was presented in two woks. Lamb Chops stood out proudly, projecting above the other Lamb pieces, some of which had bone, some without. The customary Coriander and Ginger Strips topped both Karahi.
Five Have A Wonderful Time!
Wok #1 sat before Howard and Hector, wok #2 went to the far end of the table, Jim and Davy could focus on that. With Dr. Stan sitting opposite, mid table, I waited to see if he went right or left. He chose to his right, helping the – buddies – leaving Howard and Hector with an impossible task.
After we had all taken a decent portion, both karahi looked decidedly – full. This was not Goshat Karahi by the kilo, but Goshat Karahi by the tonne.
Starting with the Aloo Gajar Mutter, Potato/Carrots/Peas, I knew exactly what to expect: an astonishing level of Flavour and Spice in a Vegetable Curry, which at Yadgar, is only surpassed by their Aloo Gobi. Or so I thought. The Carrots add a Sweetness to the otherwise Earthy Flavours, The Yadgar Taste is my only reference point, and as is written on every visit: how does Chef get so much Flavour with such Minimal Masala, and no Meat?
Aubergine, everyone’s favourite Vegetable, with a tendency to turn to mush, not a favoured Texture. I’ve had Aloo Baingan/Batau’n here before so a well known and reliable Curry Blog assures me. Here was an even greater intensity of Flavour. How?
On its own, Aloo Baingan wouldn’t work, as part of our feast, stunning!
The Chapattis had arrived, a few to be getting on with. More than enough as it happened. Huge, light and only a hint of Wholemeal Chapatti Flour, far from intrusive. I had to relate last week’s horror story of the Wholemeal Paratha served across the river.
The Meat. The Masala. The Bones. The Lamb was as Tender as Lamb can be, nowhere near pulp, but only minimal chewing required. From here, Flavour, Meat that gives, that which differentiates – Desi – from – Mainstream – in these pages.
The Masala was the defining parameter, even more Spice, more than normal? The Yadgar Taste – once more to the fore. Meat shrouded, no more, by the tastiest of Masala, and minimal Bones. Well, until it was time to tackle the Lamb Chops.
With Davy being the debutant, I encouraged him not to hold back. Why did we still have so much Karahi? Shkoor came to ask the customary question. The usual noises emanated from around the table.
This is ridiculous – said the Hector pointing to the Aloo Baingan. Almost worth the entry money alone.
Check your scales – was then suggested by this bold commentator.
Having seen – the kilo – at some venues, I have wondered if they were including the weight of the pot. Shkoor’s response was along the lines of not having served us by weight, but by how much he has seen us eat. That was pre-Covid, who can still eat the same quantity?
In time, Dr. Stan did turn left, still we had enough food for the missing diner. I assured Shkoor that we had a good home for it to go to. For the record, it wasn’t Paisley.
It was time to secure a few words of appreciation. At the outset, Jim had declared:
The sauce is awesome.
Davy had offered a – Yip!
The Hector needed more. A sarcastic – Adequate – and – Excellent – were added respectively.
Dr. Stan – Brilliant as ever.
Howard, aka Mr. Kabana, can always be relied upon:
A noticeable increase in spice level since my last visit here. It’s remarkable how they maintain this level of flavour and intensity.
Dr. Stan interrupted: I concur.
The vegetable side dishes were more than complementary, a brilliant accompaniment to an already excellent meal. Although it’s only early January, this is already one of the major eating experiences of the year.
Would there be room for Dessert? The compartmentalisation of appetite had already been discussed, there’s always room for Dessert. Jim was keen to sample the Kheer once again.
Mmmmm – Rice Pudding, his favourite.
The Bill
What number do you have in mind? – was my prepared question to Shkoor. We cannot underpay.
Five times – was all that had to be said. Three digits in cash was presented and accepted.
The Aftermath
There were thanks and farewells as we departed. I assured Shkoor I would next be at Yadgar after Portugal – where they have real Curry.
Later, a text from Jim with a few more words:
Thanks for a wonderful lunch, food was up to its usual high standard. David enjoyed his first visit and proclaimed it would not be his last.
That’s more like it. Such outings are always fun, but as I have to remind peeps, don’t thank me, I didn’t cook the food.
Two more visits until 150 visits! (2 2 150)
I was the privileged and grateful recipient of the leftovers. The exquisitely spiced tender lamb and potato were expected and totally hit the spot. Unexpected was the solitary chunk of aubergine which was melt-in-the-mouth velvety and gorgeous. The carrot was a nice surprise too…the sweetness cutting through the spice of the sauce ( I had stirred it all together into one pot, so maybe didn’t get the flavour differences from each component dish, but the result was delicious).
Thanks for thinking of me, the absent diner!
Hector replies:
Not as absent as the – no show!