Having reviewed three new Glasgow Curry Houses in recent weeks, today it was back to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). I have been here once or twice, indeed the two hundredth visit is on the horizon. Ceteris paribus, that could still be years away, but doesn’t have to be. However, Hector deliberately restricts his visits to Yadgar. Indubitably the best Curry House in Glasgow, one has to go elsewhere to confirm this status. Consistency is the name of the game, one knows that the distinctive Yadgar Taste can be experienced no matter what time of day one visits, and regardless of who is in the kitchen.
In a repeat of last Monday, Michael, of this parish, agreed to meet at 14.30. Marg, who was heading across the river anyway, had already attended a charity coffee & cake morning, would come – to keep us company. Arriving first, Michael questioned if Yadgar was actually open, the tables were piled up on the bench seating. Shkoor, Mein Host, explained that a spot of spring cleaning was underway. Spring is coming early? Today is Groundhog Day!
Punxsutawney Phil could not have seen his shadow…
Shkoor talked us through the ready Dishes on display. Aloo Gosht (£7.50) was the only tempting Meat Curry, but still the Hector is postponing his next intake of Lamb. I pointed to the Chapli Kebab and told Michael these were a – must have.
I’ll have one too – declared Marg who was no longer going to be a spectator.
The Aloo Gobi (£6.00) was the most exciting of the Vegetable options. Michael followed my lead, two portions were duly ordered. Despite the Fish Pakora (£7.00) on display being yesterday’s, I suggested we share a portion. Marg was not missing out here either. Shkoor suggested – a large portion. Salad was a given, three cans of Mango Rubicon (£1.80) completed the order. No Bread.
With the tables restored and the young chaps completing the mopping of the floor, we arranged ourselves at the window. Having not been to Yadgar since November, there was catching up to do with Shkoor. That Marg and I are in Scotland for the foreseeable, was greeted with amusement. Michael will be back in Türkiye before our next meaningful trip.
As the menu on the – Yadgar page – can now be confirmed as 2026, there was the opperchancity to update the names of the current Chefs. Although gone, Mr. Shah and Mr. Arshad shall remain legends, Mr. Shafiq and another Mr. Shah have been in place for many years, the latter never identified by name until today. They know the Yadgar secrets, how the unique Flavours can be reproduced – consistently.
Zaytoun, a Salad with abundant Olives, always appreciated. Shkoor asked if I preferred Black or Green. Both feature in Hector’s diet. A Pizza without Black Olives ain’t a Pizza. Kalamata, beefy Green Olives, stuffed with Anchovies, could well be the ultimate.
No lettuce – observed Marg.
Perfect – was Hector’s response.
Shkoor admitted that their greengrocer delivery had yet to arrive. An opperchancity for Hector to quote Geography notes from yesteryear: the absurdity of the hectarage in California, in particular, given over to growing lettuce, just to go on a Burger, whilst millions go hungry.
Fish Pakora
With the heated red Chilli Sauce accompanying, always a delight. The moderately Spiced batter, tasty Haddock, an extension of standard British Fayre. Enough for three, with the Salad components, our mid afternoon meal was taking shape.
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Chapli Kebab
Presented on foil, had they been baked for the reheat? Essentially a Burger, ground Chicken and Spices, way better than anything actually served as a Chicken Burger at KFC, et al, and needless to say, so much more Flavour. As I had intimated to Michael earlier, one cannot visit Yadgar and not have a Chapli.
Aakash brought out the main course, the food was piling up. Without Bread, we would manage it, note the strategy.
Aloo Gobi
Potato, Cauliflower and a Masala Mash topped with Coriander, quite a plateful. Only here can Cauliflower taste this good, an explosion of Flavour on the palate: the distinctive taste of Cauliflower itself, plus the Yadgar magic.
Not al dente, but still firm enough to provide a moderate level of crunchiness, perfectly cooked. So easy to serve a soggy mass, no mush here.
The Potatoes were also firm, again, these had absorbed Flavour from the Masala Mash. I retained some of the latter in order to savour it as the key third component of this creation.
A three pronged attack on the senses, the huge Flavours were released, the Spice built gradually. Cinnamon Bark and pieces of Green Chilli confirmed the – Desi – pedigree. A Vegetable Curry displaying the full Yadgar Taste experience. Michael offered a few words:
One of the best Aloo Gobi I’ve tasted and I loved the Fish Pakora.
There’s more, and this is why the Hector restricts his visits to this venerable venue. Before taking his leave, Shkoor brought another small plate.
Aloo Gajar Mutter – I recognised. Shkoor was impressed by my linguistic skill.
Aloo Gajar Mutter
Potatoes, Carrots and Peas, more Potatoes to enjoy, however, it is the Carrot which stands out in this Dish. The comparative Sweetness of the Carrot was in direct contrast to the Cauliflower. An entirely different Vegetable Curry, take your pick, or have both!
Aakash brought up a certain visit to Yadgar last year – The Interview. Michael had somehow missed this, news had not reached Türkiye then. Now he knows. Aakash was pleased that his photo appeared also.
Aakash asked for the second time if we required anything else. This time he listed Kashmiri Tea, Marg was not passing up on this. Yadgar is where she first discovered this pink Pistachio-Cardamom creation. It can take twenty minutes to prepare. Michael and Hector and Hector had somewhere else to be, and so Marg would be abandoned. The Tea arrived just as we took our leave.
The Bill
£20.00 A nominal sum, thank you. And why I cannot come here every week.
The Aftermath
Marg had time to compose her comments:
Joined Hector and Michael for some starters. The Fish Pakora was hot and tasty and the Chapli Kebab arrived. My lips were already tingling from the Pakora and the mixed Salad, but the large flat minced kebab added new flavours and spices. Very enjoyable, with a stolen piece of Cauliflower making the whole dish very appetising. Finished the meal with Kashmiri tea. Hot and soothing to the throat. A perfect way to finish …
… said the lady who came to spectate.
At 16.08, the Cumin Seed dislodged itself.