The powers that be have made it clear to Marg that as of two days ago, the Lockdown rules re hockey are back to where they were last year – Marg can cross the county boundary to coach, but not play. There was no point her going all the way to Titwood and not stopping off in Govanhill en route, thus maintaining Hector’s well-being.
The Order for a kilo of Goshat Karahi and three Chapattis from Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) was placed on Friday. A 15.30 pick-up was arranged.
The Bill
£30.00 I believe this to be the price of the kilo, the Chapattis being complimentary.
On Marg’s return to the county of second division Curry, she was definitely in high spirits. Either the hockey session had done her good else she was blown away by the Yadgar Takeaway. She brought in the box.
Yadgar is being renovated!
It doesn’t feel that long since the dining area in this modest Curry Cafe was refurbished. As of next week, nobody will have dined there for a year. As we may still be weeks/months from sitting in, the perfect time to reconsider the seating arrangements at least.
The generosity of Shkoor, Mein Host at Yadgar has been well documented in these pages. The impromptu and complimentary delivery last December was certainly much appreciated. That Shkoor added extras to today’s Takeaway was not a surprise, however, the volume almost embarrasses. Embarrassed, moi? Keep it coming!
The foil wrapped Chapattis were still warm. I had asked for three, four were present. These Chapattis were clearly way better than anything seen of late. The size impressed, I would never manage a whole one.
A polystyrene container contained two Shami Kebabs and a dozen pieces of Fish Pakora.
I had to resist the temptation to get stuck into the Pakora but there was more to be revealed.
Two plastic containers, the first had a vegetable delight. The purple sheen (which come out green here) of Aubergine skin stood out from the Masala Mash. Mixed into these were large pieces of Potato – ah, Alloo Baengan! – as everyone knows.
The next container clearly was a Daal, but which? On spotting Meat I assumed Chicken, then I spotted a Sucky Bone, – Lamb! – better still. I recently attempted cooking this, a Lamb Dhansak, or Daal Gosht by any other nomenclature. This would surely be a finer example of the genre.
Two medium sized Pizza boxes contained flat foil trays. The first contained that which I had actually ordered, the Goshat Karahi. This looks divine.
I had an inkling for what lay below. A recent exchange of texts:
I think I will need to cook you a proper Chicken Karahi – Shkoor.
A challenge I am happy to set… just never been convinced by so called Chicken Curry. – Hector.
The chances of me ever visiting Yadgar and eschewing the opperchancity to gorge on Meat and/or Fish are remote. Well done, Shkoor, Hector will finally eat a Yadgar Chicken Curry.
So, what to have this evening?
Experience has revealed that even a Yadgar Goshat Karahi can improve when left overnight, which is contrary to the straight from the pot superb experience when dining in. Maybe Wednesday. The Dhansak would find its way to the freezer, unlike Hector, Marg will not wish to have Curry every day this week. The Alloo Baengan could make a perfect accompaniment to the Chicken Karahi, this means the Fish Pakora and Shami Kebabs would be for lunch tomorrow.
Sunday Dinner
The food had to be reheated. Hector never puts Curry in a microwave, kills it. The kilo plus, I weighed it, of Chicken Karahi was placed in a conventional oven for twenty five minutes, the Aubergine-Potato decanted to a karahi, went in ten minutes later. One Chapatti was reintroduced to the Tawa.
Alloo Baengan
Eggplant/Aubergine may not be everyone’s go to Vegetable. On our first trips to Greece, Marg used to order Moussaka then complain about the texture of the Aubergine. What we had today was a Mush which blended well with the Masala Mash. The Potatoes were the counterpoint in terms of Texture. Then there was the Flavour.
Yadgar’s Vegetable Curry, Aloo Gobi and – Potatoes, Carrots, Peas have all been marvelled at previously. Somehow, that distinctive – Yadgar Taste – is faithfully created in their non-Meat Dishes. This was another Classic. I could have picked this out in a line-up, so distinctive. Cinnamon I identified, the rest remains their secret. A truly remarkable creation.
Chicken Karahi
Topped with Ginger Strips, Coriander and copious sliced Green Chillies, this Karahi was paler in comparison to its Lamb counterpart. Was this a Namkeen Karahi? The only visible Red was in the Oil and the Tomato skins. The Masala Mash was decidedly light in colour. The Meat appeared to be Thighs and Drumsticks, on-the-bone of course. To quote the great philosopher:
Boneless is pointless and tasteless.
Hector concurs.
The Chillies hit hard, this level of Spice suited me, Marg would protest in her normal manner.
It’s Spicy – not a surprise.
It’s Peppery – was the Hector retort, as – Namkeen – was still in mind to identify this Karahi. We both came across Lime Rind simultaneously, Achari then became a possibility. However, we encountered no more of this source of Citrus.
Pepper, Lime, and a tasty Masala Mash, oh yes, there was Chicken too.
Whilst the Chicken was fine in terms of being moist and filling, the fundamental question remains: Chicken Curry? I still don’t get it. Venison, Lamb, Beef, Vegetables and – Fish! – each an ideal medium. I have nothing against Poultry, in Deutschland, Ente is on many menus – Quack! Duck definitely works.
As always, Marg gets to have her say:
A spicy sauce with plenty pieces of chicken on and off the bone. A little too hot for me to handle, but I enjoyed the Vegetable Dish which helped cool my mouth down.
Monday Lunch
The oven was again chosen as the means of reheating the Fish Pakora and the Shami Kebabs, though deep frying and shallow frying were momentarily considered, respectively. There had to be a Salad and Dips – hey presto!
Shami Kebab
Finely ground Lamb Mince and Daal, I believe, is the basis for a Shami Kebab. So these are decidedly fine and soft. The reheating had not dried them out, the Chutney and Yoghurt Dip did no harm. Pleasant, a change, and not a bad accompaniment for the main event.
Fish Pakora
Scottish Haddock in a Spicy Batter, those of us who have had the privilege of being served this straight from Yadgar’s kitchen know that nobody does it better. Again, my oven reheat proved to be well judged, the moistness had been retained.
The batter is spicy – observed Marg who is continually surprised when all things – Curry – are served thus, she continued:
I found the Shami Kebab to have a dry texture but enjoyed the flavours mixed with a fresh salad, and the Fish Pakora worked well with the mango chutney and the yoghurt dip. A lovely change for a lunchtime.
The White Fish was sublime, the Gram Flour based batter still fresh. One could never have too much of this. Indeed, Yadgar should have a hotline to tell their customers when their Fish Pakora and Vegetable Curry are ready. Hector the ever-ready can be there at a moment’s notice, well in normal times.
One upon a time
A year ago today I had a Curry at Swera (Berlin) having travelled overnight from Polska. Poland was already in Lockdown, one week before the UK, getting home was a challenge. The memorable journey is related here. Travelling is in Hector’s blood yet crossing the River Clyde is presently an issue. Why do I think that tomorrow’s briefing from the Scottish Parliament will continue to frustrate?
Thankfully, I have Shkoor and Yadgar doing their best to maintain some sense of normality.
Wednesday
Three days in the fridge, the kilo-plus of Goshat Karahi had time to reach perfection. This has to be Yadgar’s signature Curry. Twenty five minutes in the oven brought it back to life. The Bread went in for the last five.
It was only when the surplus Chapatti was removed from the foil that I realised the Bread at the bottom of the pile was not a Chapatti. What was it?
Both Breads retained their soft texture on heating. The mystery Bread was particularly soft. With flecks of Coriander rolled in, Naan was the obvious guess, this was way too thin to be a regular Naan, Kulcha perhaps? There was no flakiness or layering, so not a Paratha. It was definitely not a Chapatti/Roti, whatever, it was substantial and tasted – Bready.
Goshat Karahi
I made sure we each had one of the Sucky Bones, mine was still full of marrow. The Meat had been left in unusually large pieces so Marg would require a knife for once. The presumably Tomato-based Masala was sufficient in quantity, no more. Sliced Green Chillies permeated the the creation. This would provide a Bread-Masala alternative to taking in the pieces of Lamb.
The so distinctive – Yadgar Taste. Anticipation is all.
