Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) opens daily at 14.00. Howard was waiting for Marg and the Hector as we entered a few minutes after. A couple from Central Scotland, who had also travelled to dine here, were also in situ. Quite a hinterland.
Menus were on the table, sometimes notional prices in terms of what is eventually paid, hence the restricted visits. Mustn’t abuse the hospitality.
The pret a manger was studied, the last two Chapli Kebab would be mine. Today Aloo Gajar Mutter was the Vegetable (£6.00) – Daily Special. Marg and Hector had already agreed that two portions of this would be ordered.
Marg would have a Roti (£0.90) to accompany, the Hector continues to eschew Bread made from Wholemeal Flour.
Howard studied the fayre, Aloo Gosht (£7.50) was chosen, a Roti to accompany. Returning to our seats, Drinks were offered, three cans (£1.80) were duly brought to the table by Aakash.
We hardly had time to take in our surroundings before the food began to assemble. Sitting facing the window for once, I did study the splendour of the Langside Library across the street. Calder Street ain’t too shabby.
Zaytoun, a Salad featuring Black Olives, was duly presented, along with three small servings of Raita.
Enough to be getting on with, however, the Aloo Gajar Mutter arrived almost immediately after.
Hector couldn’t start until the Chapli were presented.
Chapli Kebab
The red Chilli Sauce makes it. Chicken Burgers like no other. Today I found unusually large pieces of Onion in the patty mix along with Coriander leaves.
A good level of Spice, extraordinary Flavours. One Chapli is almost satisfying, two are a treat. The system: the second Chapli was used to add Meat to the Vegetable Curry.
Aloo Gajar Mutter
Ginger Strips and Coriander topped the mass of Vegetables. Carrots must have been on offer at the wholesaler, they dominated the Dish, perhaps overwhelmed. Their Sweetness to the fore, the Potatoes and Peas had to struggle to be noticed.
The Yadgar Taste was not manifested until the Masala Mash was eaten synchronously with the Vegetables. From the Masala, a definite kick.
Eating without Bread, the Chapli provided the extra bulk, a tried and tested combination.
Marg gave her account of the day.
We met Howard at Yadgar and I was already thinking of the Vegetable Curry with a Roti as my preferred dish. Once it was ordered the Salad arrived and I enjoyed the crunchy onion, cucumber, tomatoes, and black olives, with a little of the Raita sauce. The main dish was piping hot, and I was quick to start using the bread to pick it up. There was an abundance of carrots, which gave the dish a sweeter flavour, with the tasty potatoes and peas. The strips of ginger and coriander always added to the overall taste. A very enjoyable meal with nothing left of the Curry or the bread.
Aloo Gosht
A modest portion, but then look at the price. If one was really hungry, order two.
This is the Desi Aloo Gosht, Lamb on-the-bone served in a Shorva, with the Potato playing a key role. To be eaten with Bread, a veritable dipping fest. Rice would quickly absorb the Shorva, as the Hector learned back in the day.
Howard can always be relied upon to provide some well chosen words.
It has been a while since I had Curry at Yadgar. As such the prospect of a visit with Hector and Marg was too good to miss. The Vegetable Curry looked good but I pumped for the Desi Aloo Gosht with a Roti.
The dish combined three elements: a Spicy Shorva, Lamb on-the-bone, and Potatoes. The Shorva was excellent, but hadn’t imparted flavour to the other elements. This was not a problem as the lamb tasted of lamb, which is sometimes not the case. The potatoes had little flavour but still good to have in the dish. In a previous Curry elsewhere, the potatoes stood out. They too hadn’t absorbed flavour from the sauce but had been peeled and seasoned well. It does make a difference. Yadgar don’t do a bad dish and this one still satisfied.
Mr. Anwar Sr. joined us for a few minutes whilst we ate. Shkoor, Mein Host, was spotted briefly, but disappeared.
We were not finished, this is Yadgar. A generous helping of Suji Halva was presented, a Semolina-based Dessert, served hot. Marg assured me this featured Apple, Sultanas and Cinnamon. Hector had but a Soupçon. Dessert is Marg’s thing, this probably made her day.
Marg – A plate of newly made dessert was put in front of us with three spoons. I made sure I got my share as I love to finish any meal on a sweet note. The semolina was very hot with a hint of cinnamon and sultanas. A perfect way to end the occasion.
Telt ye.
The Bill
£20.50 (plus £10.50 for Howard)
The Aftermath
Chef Maqsood was acknowledged as we took our leave.
Howard’s log, supplementary:
The complimentary dessert and the final bill were a welcome surprise.