The welcome at the Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) simply gets better and better. 
There were just three hungry eaters assembled for what we three agree is the best Curry currently being served in Glasgow. The Goshat Karahi (on-the-bone) served dry in the ‘Bradford style’ has been the mainstay of our visits in the last few months.
The meal was ordered by email from Köln. The question was one of quantity. Dr Stan and Hector can easily polish off 1kg between us, at Shkoor’s (the owner) suggestion we ordered 1.5kg. If there was any left we could always take it away. A Mushroom Rice a plain Pilau one Chapatti and one Paratha were the accompaniments.
A complementary plate of Salad has been the norm on arrival; however in recent visits this has swelled considerably to include Popadoms, Onion Chutney, Mango Chutney and various Dips. Presumably this gives the Chef a few more minutes to work his magic and ensue the dish is presented at its best.
The Karahi was sizzling and filled to the brim. Hector took a video of this wonderful presentation, now I just have to work out how to reduce it such that it can be posted…
Ladies First
Tracey and Howard tucked in and Hector took a generous portion. There was easily another portion of Curry left for each of us. Shkoor appeared from behind the scenes to observe our progress. He is rightly proud of what his Chefs produce.
The flavour of the magnificent Masala wraps itself around the tongue; there is familiar warmth without excessive heat. The Yadgar blend of herbs and Spices is what makes this dish stand out, it is perfection. ‘Can I get you anything else?’ Shkoor asked. We had the classic elegant sufficiency.
On the House
We were offered Sweets but felt full. I did ask why people eat Dessert after a meal, if there is room then eat more Curry! As we left Shkoor insisted we try his Rice Dessert at home.
‘What a lovely man.’ remarked Tracey.
I had some of the sweet dessert rice for breakfast… I heated it up, as yer man suggested, and it was nice, but a bit dry. So I added heated milk and it was lovely… like a rice pudding. It was semi-skimmed I used, and i think it would have been nicer if I’d had something rich and thick like Carnation milk.