This year, instead of the annual pukka dinner for the Glasgow members of her alma mater, Marg and her committee came up with the idea of a trip to the Burrell Collection, with lunch thereafter. Hector was willing to forego the customary Aberdeen Angus, soup and sandwiches were promised. Hector has been known to devour a sandwich or ten.
With a freezer needing re-stocked, and Marg away to hit hockey balls in Belgium tomorrow, the stop off at Foodasia, House of Sher, in Tradeston, would be complemented by a few favourite items from Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP).
It could well have been forty years ago, to the day, since the Hector last set foot in the Burrell. Then I was not impressed by the contents, just the building. Ed, our guide today ensured we appreciated the major exhibits.
With Marg covering four diners, soup and sandwiches would have been fine. Instead, an over-priced, pretentious menu was on the table. The Hector refused to engage, a fruit scone was the compromise.
Foodasia could be renamed – Fantasia. Everything one can dream of is here, however, free parking is no more. The huge saving on Olive Oil more than covered this.
For years I have been asking why UK restaurants charge so much for Fish Curry, whilst in Europe, Meat Curry costs more. For the price of 1kg of Lamb on-the-bone, today I could have purchased 4kg of Tilapia. One 2kg pack of frozen Fish sufficed. Watch out for Fish Curry appearing in the near future.
And don’t start me on Malabar Parotta, how does 20p per Paratha become £4.00+ in a restaurant?
No such issues at Yadgar where £22.00 bought all this: four Meat Samosas, six Chapli Kebab, one portion Fish Pakora, one portion of Aloo Gobi.
Unbelievably, Samosas have not appeared in these pages before, nor has a Chapli Sandwich. Reheated in the air fryer, the Texture of the pastry was maintained. The Spice Level surprised. Meat, Potato, Peas, two is definitely better than one.
The air fryer was also used to reheat the Fish Pakora, again, the batter survived. The Chilli Sauce was microwaved, such a treat to have this Hot Sauce with Fish Pakora.
Martin, who appears occasionally in these pages, asked if I have to review every Curry. Well, yes, else what’s the point? Also, the tallies are crucial for recording the visits. Today, however, no review, Samosas aside, I had everything bought today at Yadgar last week, so there’s the review.
Chapli Kebab, Aloo Gobi, Malabar Parotta
