A bloodied ear for a would-be President was followed soon after by a bloodied nose for them Dan Sath. Standing under the new-ish sign at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) added the yellow to Hector’s red and blue, too subtle for those I would meet up with later. One chap at Cowcaddens Subway station did give the thumbs up.
Marg was happy to accompany Hector this Monday for brunch. The 14.00 opening time does frustrate a wee bit, and given how often the phone rang after we had taken our seat, maybe others would prefer to eat earlier. Whatever happened to Hector’s standard 15.00 Curry?
The only Curry the Hector was interested in today was the Vegetable Daily Special. Spotting the Aloo Gobi made the day already. Fish Pakora and a Chapli Kebab would precede, a tried and tested combination.
In the drive across the river, I asked Marg if she was having her usual Keema, apparently not. With the offer of another Sunday Dinner later today, Marg was going to limit her intake. Vegetable Pakora, and a Salad!
Shafiq, always first to arrive, was busy chopping in the kitchen when we entered. The Pakora, which had been recently placed on the counter top, turned out to be Mushroom. The Vegetable Pakora must have been in the rear, Fish Pakora and Chapli were on display in their usual spot. The Order was relayed, no Bread was made clear as was Marg’s desire for Salad. Some form of Complimentary Salad tends to arrive, today may the first time I have explicitly asked for it. Salad, Vegetable Curry, all very strange.
As the rest of the staff arrived, so there was acknowledgment of our presence. Marg has not been here for some time. Last month, Hector brought a large group to celebrate Day 80 of a certain trip, the mention of, which still keeps being shoehorned into these pages.
For reasons that will become apparent, the Hector cannot eat at Yadgar too often.
Two Dips arrived first, bowls, appropriate for the quantity of Starters we had ordered. The young chaps on duty then conveyed the veritable mass of food. With the car parked nearby, Takeaway was already envisaged.
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The Salad!
Vegetable Pakora
Thirteen pieces, of what I take to be double fried Vegetable Pakora filled one plate. Well-fired, a crispy exterior in parts, Marg was already enthusing. I’ll stress the number of pieces once more, no skimping here, unlike…
The Salad was resplendent with Black Olives and sliced Pickled Chillies, the latter all seemed to end up on my plate. Marg:
A bit of spice, and mixed well with my salad.
Chapli Kebab
I had ordered two Chapli, Marg would have one half. Experience has taught me not to tackle the more than one when having this array. The remainder was already earmarked to go.
The Seasoning in, what is in effect a complex Chicken Burger, took me by surprise. The Spice was marked also, then the Flavour, but there is much more to write here.
Fish Pakora
Twelve pieces, just the twelve, plenty to share, enough for later also. Anger may be too strong, but does reflect the rip-off experienced in the West End a couple of weeks back.
Cross the river, get fed, properly. The food is typically better and more affordable.
Marg took her share, I had no Vegetable Pakora as it turned out. Reheated Haddock in a Spicy Batter, still impressive, off the scale when presented fresh. The ultimate Spicy Fish & Chips, but who needs the chips? Marg adds:
The fish to me is fishy, doesn’t need the spice.
Hector, however, was having a totally different dining experience.
The Fish Pakora and the Chapli when combined complement each other magnificently. Then add the Chilli Sauce, not served hot today, and a definite sense of synergy evolves. This is pleasure in the extreme. The only limitation, enjoying this to the full means no Meat Curry can possibly follow. Savour the moment.
No drinks had been ordered. Shafiq, out to check on our progress suggested the customary Mango Rubicon, and it came to pass. He returned once more bearing a plateful of – freshly made – Aloo Gajar Mutter.
Aloo Gajar Mutter
Hospitality at Yadgar is something that Hector will never take for granted. Over the years it has not been unusual for Shafiq/Naveed to appear with something straight from the kitchen. Hector does well, mutual respect. With our now dedicated plate for Takeaway assembled I gestured to this as already being surplus. It was agreed that the Potato/Carrots/Peas would be packed up too.
Cue the arrival of Shkoor, Mein Host, who Marg hadn’t seen since before…
There was catching up, and the array of food on the table to be explained.
Aloo Gobi
Hector’s favourite Vegetable Curry, Potato and Cauliflower served in a Minimal Masala Mash. With Bread or Rice there’s no way this could be managed after the Chapli/Fish Starter, maybe the Salad had filled me a bit too.
Marg can always tell when I tackle something special.
A Dry Curry in terms of the Minimal Masala, however moistness comes from the Vegetables themselves. The Cauliflower had retained a degree of firmness one doesn’t want mush as can be the case at some venues. The Potato absorbs then emits the Spice and the Flavours from the Masala Mash, glorious. The threat of Coriander atop, coupled with cooked in sliced Green Chillies added further Flavour and a kick. Meanwhile, Marg was still piling on the occasional piece of Pickled Green Chilli.
The Yadgar Taste – unique and as powerful as ever. When this is experienced there’s nothing finer served in all of Glasgow, and beyond for that matter. I’ll always wind up Shkoor by asking which tub of Curry Paste or, from which supermarket jar he sources his ingredients. The reality of course is closely guarded, only those who have set foot in the Yadgar kitchen know the secret. The recipes for Yadgar Curry and Barr’s – Irn Bru, Glasgow’s best kept secrets.
Two plates of food and the remnants of the Chilli Dip were removed for packing.
The Bill
No sum of money was quoted, the bank card simply handed over. There was a financial transaction.
The Aftermath
I had raised with Shkoor that what I still regard as my favourite Curry – Lamb Desi Korma – has never been served at Yadgar, to my knowledge. That this – Shahi – of Kormas is associated with weddings etc. apparently means it is best cooked in large batches. I shall see how many I can muster for a Lamb Desi Korma, on-the-bone, of course, before I find myself back in Berlin‘s Punjabi Zaiqa which may have the best found yet.