23ºC in Glasgow, warmer than Seattle WA, however, the latter will only get warmer, Scottish weather is what it is. Home for a month, the Hector shall persevere.
Arriving at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) at 14.20, not for the first time, Marg and Hector were the first sit-in customers of the day. The number of Takeaway customers always impresses, a steady stream. Are people out for a late lunch, or just getting dinner sorted?
Monday lunch at Yadgar has become a ritual: a matter of which Vegetable Curry is on offer, and how many Chapli Kebab to order. Today, Aloo Gobi (£6.00), and three Chapli, typically charged at £3.80 a pair. Marg would have one Chapli and take care of most of the Salad which always arrives.
Today’s Salad featured sliced Pickled Chillies which have a way of coming in Hector’s direction. The two Dips also had different recipients, the Raita to Marg, Chilli Dip to Hector.
Chapli Kebab
Since April 30, and the delivery of sixty Chapli to a certain event, the number of people who have asked again – what were they – makes me wonder why the general population is not more aware of these delights. Spicy Chicken Burgers, with ground meat, not what is typically sold as a – burger. One day, maybe the big boys will realise just how tasty these are. A Chapli in a Scottish Roll with Salad and a Dressing, could be a winner. Dressing? The red Chilli Sauce also makes this memorable, especially when served hot.
Shkoor arrived, as he tends to do, when we are midway though our meal. My opperchancity, here, to formally thank him for making Hector’s Big Birthday a success. Once more, and with reference to Mirch Masala (Seattle WA), and moreso Mezbaan Mahal (Portland OR), I raised the question of what is it that some Curry Chefs, USA in particular, are adding that makes their Curry horrible? Once again, I drew a blank.
I was able to confirm that – proper food– had been had at Chili’s South Indian Cuisine (Seattle WA), just the four visits.
Aloo Gobi
A moist-dry Curry, work that one out. The antithesis of a Mainstream Soupy Curry, yet always moist enough to keep it interesting, it appears that pulped Cauliflower forms much of the base of the Masala. Potato and Cauliflower, different Textures, a subtle diversity. Potato is often enjoyed as a solitary Interesting Vegetable as part of any Curry. Here, its Earthy Flavour was to the fore. Add to this, Cauliflower, bursting with Flavour, and one soon realises, this Vegetable is being under-employed in general cooking. Or, is this what Cauliflower Steak is about?
The Masala Mash, the third element in this creation, Flavours which make this unique – The Yadgar Taste, ever-present. Today, no separating Oil, the Seasoning alone was at the – wow! – level.
From whichever part of my meal, the Cumin Seed, always a source of pleasure.
Marg offered a few words:
I decided to have Chapli Kebab with Salad for my main dish. I had plenty of salad, and added the Raita sauce. The fresh lettuce, onion, tomato, and cucumber worked well with the large kebab.
A burst of flavour in every mouthful, with cumin seeds lasting longer in the mouth. A very pleasant meal without feeling too full.
As I went up to pay, so I noticed an even larger display of Desserts than before. With the number of Sweet Shops opening in this area, maybe time to take them on. Not that the Hector has any interest in Dessert.
The Bill
£10.00 Appreciably smaller than my last payment here.
The Aftermath
Marg left the shop, Takeaway in hand, Dessert. Marg:
Shkoor gave me a tub of Dessert to take away. He knows I have a sweet tooth. I shared the Rice Pudding with my friend. It was very creamy and sweet, which was a perfect finish to my lunch.
Meanwhile, the Hector waited for the customary Cumin Seed to dislodge it self.