It was time to redress the imbalance in the Curry-Heute tally for Glasgow Curry. Curry at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was long overdue. Such is the richness of the Fayre served at Yadgar, one cannot go to the well too often. The demand for Curry on a Saturday afternoon appears to be resurrecting itself, today we would be five. Howard would join Dr. Stan, John, Mags and Hector who dined together last week at the newly opened Basharat G’z around the corner.
Shkoor, Mein Host, was contacted yesterday, the Order placed in advance, as is the custom. For Mags there would her usual Aloo Gosht, the four Chaps would share two kilos of Goshat Karahi, one on-the-bone, the other, boneless. The latter was only considered because John would be on board, otherwise, the kilo of Boneless Goshat Karahi would be way too much. We could surely rely on John to take care of the necessary.
The Chaps arrived bang on the 15.00 rendezvous, Mags would be delayed by people expressing their – democratic rights – and marching through the city centre on a Saturday afternoon. Who licensed this? We started regardless.
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Poppadoms and Spiced Onions kicked off the Feast as always. Hector took some Onions for later, UK Poppadoms no longer holding any interest. John and Howard were already enthusing:
Lovely onions – John
Rather good – Howard
Chapli Kebab
Shkoor followed this with the prompt delivery of Chapli Kebabs, one each. John wrapped the last one in the foil to keep it warm just as Mags made her entrance.
John deduced that these had been – shallow fried. This I had never thought about, one day Hector will try to create these.
With the Onions and the Hot Red Sauce, these were excellent.
Shami Kebab
No sooner had the Chapli Kebabs been devoured when Shkoor presented a plate of Shami Kebabs. There were five, one was swiped before the camera could be called into action. Calm. These were much thicker than the last ones I encountered at The Village’s – Eid Buffet. These were not – mushy – as they can be, – better than all the rest – felt like an appropriate note. And the food kept coming.
Aloo Gobi
I could see a mass of Vegetables in the next plateful, was this the truly outstanding Yadgar Vegetable Curry? Closer examination showed this to be the equally excellent – Aloo Gobi.
A treat – I said to Shkoor as he placed this on the table. Indeed it was. My last outstanding Aloo Gobi was in Cagliari in July, this was in a different league. How – outstanding – can a Vegetable Dish be?
Yadgar Curry has a Flavour so distinctive one could pick it out from a line-up of Curry if ever this were to happen. I simply know not what blend of Spices is used to create this marvel, here was the – Wow! – moment.
Chapattis were confirmed, one each to start, more would be available as required. I asked Shkoor if he was aware that I had appointed myself as – Paratha Police. He confirmed he had read this in Curry-Heute, good to know he is keeping tabs and an awareness of where we are, when not here.
Ladies first – said Shkoor as he gave Mags her ample portion of Aloo Gosht. This was more Curry than Mags could ever eat, would she organise a Takeaway, or would – Hoover – come to the rescue? It was too early to tell.
Aloo Gosht
The Aloo Gosht was served without bones, which meant Mags had even more than first envisaged. The Thickest of Masala shrouded the Lamb and Potatoes, assuming the same Flavours from the Aloo Gobi were present, this must have been magnificent. Hector would be too busy with the – Main Event – to even contemplate a sample.
Tasty lamb, full of flavour, delicately spiced – Mags would tell me when all was done.
Goshat Karahi – without and with bones
I started with the – Boneless. The Lamb was astonishing, Shkoor was passing by and was already seeking our approval.
Melt in the mouth – was my mumbled proclamation as I took the first intake, this was seriously Tender Lamb.
The Masala was in the usual Yadgar style, perhaps the Seasoning was a bit down today. There was no sign of Chef Arshad who would normally acknowledge our arrival and come to take his bow, so I assumed another Chef had created today’s offerings. The Spice was there, but was never demanding. Why should eating Curry be – stressful?
Lamb Chops and Sucky Bones were prominent in the – on-the-bone version, Leg of Lamb, Quality. Even Mags got in on the act and took a Sucky Bone. The argument that there is more Flavour in a Lamb Curry with bones than without was put to the test today. Normally the difference is very apparent, not so today. So powerful was the Flavour from the Aloo Gobi, it may have masked that from the Goshat Karahi. For Hector, today it was Aloo Gobi, Meat, Masala, more Bread, repeat.
The Breads
The Chapattis were the usual ample size, Thin, but not excessively so, a medium with which to scoop up the more interesting elements of the meal. Breads? Shkoor brought a Paratha to the table, a challenge. What would the Paratha Police make of this? Hector of course has enjoyed many a Paratha at Yadgar over the years, but since learning how to make them has become hyper critical. This was of the – Wholemeal – variety. It was suitably Soft, Flaky and showed some evidence of layering, but not as much as the best of Parathas made from – White Chapatti Flour. There was no – Swirl. This is when Hector becomes very brave and boasts that – I can make better…geeza’ job!
We each have our own limit as to how much can be consumed. Dr. Stan, Howard and Hector have shared many a kilo of Goshat Karahi on-the-bone. The – boneless – meant much more Meat. John was being quite restrained, I had to encourage him to – go for it – else we would have been left with an embarrassment of Curry. I thought Howard had stopped eating, he hadn’t. Even Dr. Stan was eating beyond his norm. I felt full, but not stuffed. Eating to excess is never the plan, it’s all about maximising the pleasure, leaving and not wanting more.
The sliced Green Chillies and Fresh Coriander were well mixed in by the time we reached the endgame. It was all about counting down the final pieces. When Mags called a halt there was even more Lamb to deal with, John to the rescue. We did ourselves proud, only smears of Masala were left, no Lamb, no Bread. Naveed asked if wished anything else, I had to go for the – same again! Dessert was declined, we were here for Curry, not Pudding.
As we let our digestive systems function, it was time for a few well chosen words, Howard who had eaten more at Yadgar than he had ever done, was his usual eloquent self, he wanted two banner statements:
You can improve on perfection.
Before a Yadgar Curry, I eat very little.
For various reasons, I had very little yesterday. I was therefore able to eat all that was presented before me today. This was an added bonus, because the food was stunning, thank you to Shkoor, for his kindness, his generosity and the brilliant food.
Always brilliant at Yadgar, today was one of the best, ever.
John was considering his words:
I concur, same here.
He then decided to summarise in seven words:
Both starters and mains were consistently outstanding.
Even Dr. Stan gave more than his usual – Mmmm:
I did starve myself yesterday, same high standards.
There was little more for Mags to offer:
I agree with everything, starters, mains.
It was time to negotiate – The Bill.
£75.00 I have suggested that as everywhere else has put their prices up, so Yadgar should follow. We paid an appropriate amount.
The Aftermath
We sat on longer, the bus app gave the time for the next No. 4 to town, then we realised, that after the marches, the bus timetables would be irrelevant. Indeed, nothing was crossing the river.
Equally, if not more important:
Mr. Jolly Kunjappu replied to an email regarding the future of Indian Mango (München) – all is well:
Hi , good news !!!
We survived the auction ?
One of the partners bought the house.
Now waiting for new contract.
So your Fish Chettinad is saved???
Happy greetings to Scotland from Munich.
Jolly
Looking forward to seeing you again.