Glasgow – Yadgar Kebab House – Hector’s Birthday Lunch

April 30, Hector’s Birthday, Marg was set to treat me to Lunch before meeting – The Company – at the Allison Arms at 16.00. Only – The Best – would do, Shkoor – Mein Host – at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was contacted whilst Hector was in Riga, the Average Curry there had made me long for Goshat Karahi. On-the-bone was ordered for Hector, Boneless for Marg. If Scottish Haddock was available then this would be the Perfect Starter.

Arriving at 14.00, Omar greeted us as we entered, he would be taking care of us this afternoon. Anticipating Poppadoms, I asked that only one be presented. The Bountiful Salad, Dips and Spiced Onions would be quite sufficient for Hector, Marg still enjoys Poppadoms. The Black Olives and chopped Green Chillies made the Salad – Special. How many customers per day receive this?

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Omar brought the Fish Starter, it was Salmon today. Salmon can be very filling, this seemed very Light. Gently Spiced, full of Flavour, what we had already eaten could be considered a Meal in itself.

Chef Arshad emerged from the kitchen.

Are you cooking our Karahi? I asked.

He smiled, confirming the deed. As Goshat Karahi is always cooked to order, was he out to check who had presented to enjoy this most Wondrous Curry?

Marg’s Portion came first, this was appreciably larger than a – Normal Portion. It had been agreed that I would be having a – Hector Portion – what came was more than one person could ever eat. Ten Lamb Chops and pieces of Leg of Lamb shrouded in the Classic, Herb Rich, Yadgar Masala.

We’re not finished. The Man with No Name brought a Soupçon of Palak, it was only after the Ritual Photos that I spotted the bowl of Vegetable Curry.

Two Chapattis completed the Feast. No Rice, one would be bagged up too soon, concentrate on what is important.

Shkoor texted just as we were about to get stuck in, checking that we were being looked after. Indulged – was my reply.

Normally I would have eaten straight from the dish the Goshat Karahi arrived in. With the Saag and the Vegetable Curry, I had to decant.

The Lamb Chops were tackled first. These were Tender Lamb, not Tandoori. With a suitable firmness, delightful to chew, the sheer number made Hector feel like a king. Strips of Chapatti were used to scoop the Methi-rich Masala. The distinctive Yadgar Taste was there, one could pick this out from a line of Curry if challenged, it is unique. Mixed in with the Chops were pieces of Lamb which had abandoned the bone, plus pieces surrounding leg bone. Here was the Marrow, the most intensely flavoured part of the meal. Wonderful!

There’s More

How they get so much Flavour into a Vegetable Curry still mystifies. Potatoes, Carrots and Peas topped with Fresh Coriander, the Masala suitably Minimal, a Special Treat when available. I have been previously told that at Yadgar, five different Herbs are used to create the Palak. The Soupçon was sufficient, adding further Diversity to – The Feast.

Across the table, Marg also had more Curry than she could ever eat at one sitting. Normally I would have tried the Boneless Goshat Karahi for comparison purposes, not today.

Very flavoursome, and very moreish – was Marg’s comment. The Spice Level was not mentioned so it must have suited her Palate. Indeed, unless one asks for a ridiculous Level of Spice, Yadgar always pitch the Spice at a sensible level. The Seasoning too, spot on. How else could they achieve the Fullness of Flavour?

Marg knew when to stop, the remnants of the Vegetable Curry were placed in her bowl, Doggy Bag #1. Knowing it would take time to prepare, Marg asked Omar for Kashmiri Tea, a Favourite.

Hector ate on, then realised that what remained would still be a Decent Portion for a later day. Doggy Bag #2.

Mr. Anwar Sr. came over to chat. The Kashmiri Tea arrived, Piping Hot and Pink, two Cups. Mein Host Sr. sat with us. That we were here for a Birthday Lunch was mentioned, oops. Age and the counting of years formed the initial part of our discussion. Then Marg was in full flow.

Meanwhile, I was thoroughly enjoying the Kashmiri Tea. Milky with Coconut came through first, then the Nut content kicked in. Previously I have only ever sampled this, Sweet and Milky not being my thing. We had declined to add Sugar, the Kashmiri Teas was perfect as presented. This was a suitable Dessert. I asked if it was Cardamom based too. Mr. Anwar described the lengthy process of the initial preparation.

We thought we had finished, alas, a Portion of Semolina arrived. Shkoor, Dear Chap, Hector finally had Dessert at Yadgar!

Thank you all.