Hector has a Big Birthday this week, there may well be a series of Blog posts, even another new venue. Everyone I meet this week will assume that Curry-Heute is mandatory. Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) has been commissioned to supply the food on the party night, ironically, not – Curry. All shall be revealed in due time. In addition to having lunch at Yadgar today, the Hector was here to settle The Bill for the forthcoming event. Payback time.
The shutters were still down as Marg drove past Yadgar just before 14.00, in search of a parking place. Chef too was arriving and greeted us accordingly. Shafiq informed us that he had been here since 13.00. He is always first to arrive and to the best of my knowledge, remains the longest serving member of the kitchen staff, Chef, even. In the next few minutes more staff piled in, Yadgar is not a one man show.
The ready-cooked food on display had surely something for everyone. Today, the Hector was foregoing the Chapli Kebab, a change to the ritual. The reason for this should become apparent later in the week.
Marg clocked the Aloo Keema Mutter (£9.00) to which she would add a Chapatti (£0.90). For the Hector, the Aloo Gobi (£6.00) looked irresistible. In the tray, no Oil, just the appearance of a rich, Dry, Vegetable Curry. A portion of Fish Pakora (£7.00) completed the Order. Tap Water would suffice.
Aakash brought the complimentary Dips and Salad, sliced Pickled Chillies being the standout.
Fish Pakora
Marg, afraid of filling herself up to soon, received four of the ten pieces of Pakora. Six pieces were therefore acquired. Marg and I never have an issue sharing a Salad, we go for different components, the outright greenery goes across the table. Suitably drenched with the red Chilli Dip, time to tear in.
No sooner had I started than I had to stop. The curse of over enthusiasm. The Fish Pakora could have been hotter on its arrival, my enforced hiatus did not help matters.
Normality restored, time to celebrate the sheer Fishiness and the Spicy Batter, joy. To this, add the Pickled Chillies, then the senses were truly invigorated.
The two Mains arrived whilst we were tackling the above. Both bowls were super-hot, so all would be well here. The Chapatti, superbly large, but signs of Wholemeal Flour. Not for the Hector any more, but suiting Marg.
Meanwhile, Shkoor, Mein Host entered his castle. On being asked – what brings you here today – it was just as well we came. The time and place for – The Big Job – was confirmed, face to face, but strangely, not the content. Somewhere, it is written.
Aloo Gobi
Beneath the Ginger Strips and Coriander, the Cauliflower seemed to be on one side of the plate, the Potatoes on the other. New Potatoes was the conclusion, small, skins on. Usually, I celebrate the extent to which the Potatoes have absorbed the Flavours of all that surrounds, today, a different revelation. I started with the Cauliflower.
Gosh! Wow! The full – Yadgar Taste – was instantly revealed, how could this Cauliflower be so good? Retaining enough firmness, fully absorbent, Spice, Flavours, everything, spot on. I was giving Marg a commentary. This was one of those very special moments, synergy, the minimal pulped Masala and the separated Oil were both playing their part. The Seasoning was decidedly a la Hector. An estimation of the Spice Level perhaps distorted by the preceding Pickled Chillies. The presence of sliced Green Chillies also created further moments – wee sensations.
The vigour of the overall Flavour was off the scale. Being such a light Vegetable, a perfect example of the difference between weight and mass. I could happily have sat and eaten this – until the Lambs came home. What Potato?
The Potatoes may have had the required infiltration of Spice and Flavour. For once, the always reliable Tuber had to play second fiddle. The skins could well have reduced the rate of Flavour absorption. Who peels New Potatoes?
The next time Shkoor passed, I had to make him aware:
This must be the best Cauliflower I have ever eaten.
Vegetable Curry at Yadgar, I have found no better.
Aloo Keema Mutter
Chicken Mince, Potato and Peas, topped with Coriander and Ginger Strips, note the absence of peripheral Oil, actually, unnecessary liquid of any sort. This was the very definition of a – Dry Curry. I watched Marg isolate the sliced Green Chillies, no chances being taken. In comparison to the Aloo Gobi – a slight sweetness – was the Hector observation, when his own feast was interrupted to savour the allocated Soupçon. Marg has her say:
Arrived at the opening time of 2pm and chose our table. The Chicken Keema Aloo Mutter looked very appetising and we were served a fresh salad as a starter.
The Fish Pakora was lovely hot and crispy. It worked well with the salad and Raita. Meanwhile the Chicken Keema was full of flavour with the potatoes and peas retaining the spices as well. The oil at the bottom of the dish was soon mixed in and gave a rich taste to the meal. I required the salad to balance the spicy flavours and I only managed half of my Chapatti.
One may think the end of the meal was approaching, this, however, is Yadgar and the Hector is always well looked after.
Shafiq appeared bearing not one, but two bowls – Dessert. His initiative, I know not, Shkoor has been trying to have me end on a sweet note for years, so may have had a hand in this.
Caramelised Carrot in Rice Pudding plus home-made Yoghurt, it was suggested that we combine them. A mixture of – sweet & sour. This suited the Hector palate, Marg stuck to the – sweet.
Refreshing, pleasant, enjoyable, but I would be leaving with the lingering taste of the Cauliflower somewhat diluted.
Apart from wishing I had a greater capacity, the answer to – anything else – is usually a firm – no thank you. Marg was here, the place where she first encountered Kashmiri Tea (£3.50).
Mr. Anwar Sr. joined us for our final minutes.
Marg – An interesting dessert. Due to my sweet tooth the Rice Pudding with caramelised carrots was delightful and completed my meal. However, Kashmiri Tea was also on offer and I could not refuse this pink, milky drink.
The Bill
A Birthday Treat.
The Aftermath
There must have been a staff huddle in the kitchen as we departed. Maybe they were already preparing for – The Big Job?