Having assembled – Lasagne for ten – so that Marg could take it to a dinner party elsewhere, Hector was left to his own devices this Sunday afternoon. With Spag-Bol for a home alone dinner an inevitability, Hector needed a light lunch. Where better than Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)?
Light lunch? Yadgar? Here was the perfect opperchancity to have something with Vegetables. Usually, Shkoor – Mein Host – is contacted in advance in order to have kilos of Meat Karahi underway. Occasionally, I like to turn up and see what – Daily Specials – are on offer. I was gambling that Aloo Gobi or Potatoes/Carrots/Peas would be available.
John decided he was up for this, a 14.00 rendezvous was agreed. I arrived early, no Naveed, he must have a day off sometime. It was the new chap who was behind the counter. He must be well established if he was left to run the show. I took photos of the Dishes on display, there at the back was Aloo Gobi! The Chapli Kebabs were piled up, this, hopefully, these, I had to have also.
It is always difficult to take exterior shots of the Yadgar frontage due to parked cars and a busy road. I had another go today, the new illuminated signage stood out well in the dim light of the winter afternoon. Kebab House – has been dropped, I shall have to consult over this. Meanwhile inside, both window tables were occupied, six chaps, Doner and Chips being the Order of the day. I ask you.
When John arrived he asked for the Menu, that was a first. I realise at the time of writing that the Menu has been updated since the 2017 version presently posted. The Tandoori Mix Platter (£13.50) caught John’s eye:
Will I get a sauce with that?
Ask.
Can I get a Karahi sauce?
Ask.
I doubted the latter, Karahi is prepared to order, Chef was unlikely to have some spare Masala just sitting around, but one never knows.
John was not going to miss out on the Chapli Kebabs. One Chapatti for Hector, two for Chapatti John.
I’ve cut back on my Chapattis – he informed me. We’ll see.
More Mango Rubicon completed the Order. The new chap noted everything carefully.
Names, I’m bad at getting names. The chap who has worked at Yadgar in all my years of feasting here, whom I consider to be the Sous Chef, came in. His face was masked, it wasn’t that cold outside. He acknowledged me then patted me on the back as he entered the kitchen. Chef Arshad arrived moments later. Hector’s Curry House.
The Chapli Kebabs were accompanied by the Yadgar – Hot – Chilli Sauce, as in temperature, and a Raita. This Chilli Sauce bears no resemblance to that which caused such offence in Berlin recently. A Salad arrived too, this featured some Spiced Onions.
With everything assembled, it was time to cut in to the Kebab. Spicy, well Seasoned, so tasty. I was so glad there were two, double the fun.
John was well taken with the Salad, he wondered what Herb had been added. I was not aware of any being so involved in the mixture of delights on my plate. John finished the Salad, no wastage.
There was a suitable gap before The Mains.
Tandoori Mix Platter
One assumes this was conceived to share. Over the years we have had enjoyed many of the components in this – Platter. Today was the first time it has appeared in its own right in Curry-Heute. Lamb Chops, Skewered Lamb (Shish Kebap), Tandoori Chicken, Chicken Chat (Wings) and Lamb Seekh Kebab covered the unusually large plate, a – Platter – indeed.
A Curry Sauce accompanied, from – The Big Pot – if Yadgar have such a thing. With Chapattis in hand, John tucked into his Feast. I noted his comments as he ate:
That’s the best Mixed Tandoori I’ve ever had.
The presentation was fantastic as well as the taste.
Not just the size, second to none.
John usually goes as far as – as good as I’ve had – when appraising his food. If he says this was the best, it was. I should have dipped the Sauce to see what it was. I suspect this may well have had something to do with the level of pleasure.
John left half a Chapatti. Wtf?
Aloo Gobi
I could eat this every day. I write that every time. With pulped Cauliflower in the Masala, then finer large pieces, cooked to perfection. The Potatoes as one would expect, had absorbed so much of the Flavour from the Masala.
There was Oil collecting at the base of the plate. There’s Oil and there’s Oil. The amount was modest, tasty, no problem. Yadgar’s nearest neighbour could do well to analyse this.
The Spice Level took me aback at one point, I must have sipped some Rubicon, silly Hector. How Chef gets this amount of Flavours into a Vegetable Curry astounds every time I have this.
I will admit to struggling towards the end, amazing how Vegetables can fill to this extent. OK, the Chaplis did their bit.
Can I get you anything else? – we were asked.
We had enough, two happy chaps.
I asked for – The Bill – expecting it to be itemised for once.
The Bill
£20.00 OK, Hector gets – special rates. This was visit and Blog entry #110 for those who have lost count.
The Aftermath
There was a few moments with Chef Arshad who is always happy to see us.
Now to find Howard…the Bad Boys’ Club.