Today’s visit to Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) was conceived long before the recent trip across The Pond for – Cruise To The Edge. Jim and/or David decided we were long overdue a meat-fest. The title of today’s trip was also conceived before the events later in the day, where highly suspicious/incompetent refereeing, saw the end of this year’s run in Europe for – The Famous.
Simply The Best – remains apposite for Yadgar, any new US readers in particular, shall discover why the Hector is disparaging about the Mainstream. Yadgar serves Punjabi Cuisine, as it is meant to be served, prepared honourably, from scratch, no shortcuts.
The rendezvous was 14.15, fifteen minutes after opening. If this was earlier, there would be more visits. Dr. Stan called in late, his bus was being delayed. Jim and David were waiting outside in the car as Hector walked along Calder Street, Howard was not too far away.
Shkoor, Mein Host, directed me to the window tables, Sajad offered to put on the heater under the bench sets, Please!
Are you well – enquired Shkoor.
I’m cold, I don’t know how people can live in this climate – was Hector’s response. 28ºC to 12ºC is quite a drop.
We watched the remaining staff arrive, it is a long time since Chef Arshad has been seen, Naveed too. We were waiting for The Good Doctor, drinks were sorted, Mango Rubicon for all, the first of two rounds.
The Dips were brought first, Raita and the heated Chili Sauce. Heat, appreciated. The Salad was enough for five to pretend we were playing the game.
Shkoor questioned Hector’s Salad intake.
Not the green bits.
Chana Masala
Chana, closer to Masala than Chat, was next to arrive. Warm rather than hot, this was the Starter least enthused over. The lack of Seasoning was its limitation. Even after the five had taken a Soupçon, an appreciable quantity remained after the real stuff had been taken care of. The chaps eventually scooped up the remnants. It quickly became apparent that Dr. Stan, in juggernaut mode, would handle every scrap.
A Chicken Curry featuring Shorva was placed before us. This puzzled, not our style. It was quickly removed, wrong table. Phew. The Hector having to review a Chicken Curry at Yadgar? Who knows, this might have been wonderful.
Chapli Kebab, Fish Pakora and Seekh Kebab are the Big Big Train of Starters at Yadgar. The quantity had been well judged, enough to permit enjoyment of the main event. Pre-Koronawirus, we could indulge way more, we were indulged. Hector’s plateful was manageable.
Chapli Kebab
The well-Seasoned, well-Spiced Chapli was as good as it gets, stunning in fact. OK, it is, in effect, a Chicken Burger, but let’s not go there. Chapli is why the Hector tends to come to Yadgar and enjoy this with Fish Pakora and a Vegetable Curry. Who needs Goshat Karahi?
Fish Pakora
The Fish Pakora was as delightful as ever. Quality Haddock in a Spicy batter. More-ish. Had we asked for more, more would have arrived. We had to manage all we had.
Seekh Kebab
The plate of Seekh Kebab had a lighter one on top. This was definitely Chicken leaving one to conclude the darker ones could have been Lamb. No prizes for guessing which version arrived on Hector’s plate. Dr. Stan’s go-to Starter, enjoyed by all, though not as Spicy as the Chapli.
Marg is bringing Hector across the river next week for lunch at The Burrell, already a plan is being formed to liberate a mass of Chapli Kebab etc.
In time, everything except some green bits of Salad was scoffed. QED.
The table cleared, Shkoor offered a fifteen minute break before the main event. A Vegetable Curry is always a welcomed addition to the Order. Shkoor listed today’s options, Hector jumped at Aloo Gobi. Chapattis were a given.
Shkoor then promptly left the premises, all was set.
The chaps at the Takeaway counter were being kept busy. I was amazed at how many customers there were mid afternoon. What was also pleasing was the number of sit-in diners. All sorts, those who know this is where the food is at, and are catching on that mid-afternoon is an ideal time to eat.
Two kilos of Goshat Karahi (£30.00) was the pre-order, on-the-bone. There are only seven venues in Glasgow where this glorious creation can be secured in such a manner. Each of course has their own interpretation, Yadgar’s has long been held as #1. In fifteen years of Curry-Heute, nobody has contradicted this.
Goshat Karahi
Jim mentioned a friend, not present, who would love this. David reckoned the Oil might be an issue. The separating Oil is all part of the experience. With minimal Masala, this takes – Curry – to a different dimension. We took it as read that the Meat would be giving back way more Flavour than a Mainstream Curry House.
I noted the presence of Tomato Skins in the Masala Mash, so much for the online recipes which have one spend time trying to remove them.
Dr. Stan and Hector had one karahi set before us, the adjacent three sharing the other. I made a point of stating that what lay between Dr. Stan and I was also theirs, Dr. Stan and Hector should not manage the kilo. Worryingly, the contents of the adjacent karahi did not appear to be diminishing.
Don’t hold back, get stuck in.
Why am I called – Hector?
Our karahi had a mix Lamb Chops and boneless Lamb. The Sucky Bones were along the table. Lamb Chops, not the Tandoori version, cooked for Curry, a treat. Soft, succulent Meat, yet chewing required. The pleasure I had missed having had Vegetable Curry, various, for four consecutive days on Cruise To The Edge.
Having eaten my plateful, two more Lamb Chops were calling, I just managed to squeeze them in. Meanwhile, Dr. Stan was wiping the karahi with pieces of Chapatti. In time, and with help from along the table, we were left with a shiny karahi.
Five substantial Chapattis had been served. I took but a scrap being here for Curry, not Bread.
There are still other pleasures to describe. Our requested Aloo Gobi was complemented by a portion of Aloo Baingan which was well received on our post – Round The World in 80 Days – feast last June. There, I managed to mention both Grand Trips in one Curry Blog.
Aloo Baingan
Aubergine and Potato in a Masala Mash, here the mandatory Oil was also separating. I’ll keep the Potato review for a moment, the mushy Eggplant was the focal point of this Dish. I was certain that I was getting Citrus from this, but on consulting my fellow diners, there was no – harrumph. So it goes.
Aloo Gobi
Similar in appearance to the Baingan, here, Cauliflower accompanied the Potato. The Cauliflower was on the soft side of firm. Another explosion of Flavour on the palate, both the distinctive Flavour of Cauliflower pieces then the micro-bits mixed in with the Masala.
The Potato defied belief. Totally saturated. Whilst the Goshat Karahi had the unique – Yadgar Taste – here the Potato seemed to have even more. Studying Hector’s plate should reveal as much Potato as Meat. I’ve been here oft, oftentimes alone, and it’s the daily rotation of Vegetable Curry which is the preferred option. The humble Potato has it.
Why am I serving plain – Mash – at home?
Apart from Dr. Stan who was still ploughing his way, we were replete. In time, what looked as though it could become Takeaway, was divvied out. Once upon a time, the Order would have been three kilos between six, two between five, ample.
If people are truly content having second rate Curry then that’s their choice. With Yadgar, and to be fair, six other Glasgow venues all listed in Glasgow’s Top Rated, the difference in what is served is night and day.
The chaps offered a few words:
Jim – Yadgar, absolutely fantastic as usual. The amount of flavour packed into the Lamb is amazing. Pity the chef won’t divulge the secret.
Dr. Stan – Excellent meal with tasty kebab and (fish) pakora starters followed by juicy lamb chops cooked with a sublime blend of spices.
Howard – The headline is – Improving on Perfection.
Every trip to Yadgar as a sit in customer is a joy. Astonishingly they managed to make today’s visit even better. First there were the starters. The seekh kebabs, both chicken and lamb, were superb, flavoursome, soft and melt in the mouth. The chickpeas were less successful. Along with the main dish were two wonderful sides 
comprising cauliflower and potatoes and an aubergine dish. Chapattis completed the meal. The lamb was full of flavour something other places can’t do. The oil at the bottom was just as special and only my heart stopped me having more. And as Hector has said before the vegetable dishes had the special Yadgar imprint. Superb service generous portions and a stunning meal. Indeed, perfection plus.
Shkoor texted to check all was well.
Average Karahi, average service – was the deliberately misleading reply.
Sorry, that’s the Miami place... I clarified.
The Bill
£100.00 Simples.
The Aftermath
The stray Cumin Seed dislodged itself at 17.24.
I advised Shkoor – We’ll come back at midnight for Dessert.
Almost a perfect day, Referee!!!