Glasgow – Yadgar – A Modest Takeaway + Hector Cooks – Spicy Rice

 

 

 

 

 

 

On Saturday afternoon, Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) posted a photo online of their – Daily Specials. This may be as close to a dedicated – Yadgar Hotline – as one may hope for. Alloo Gajar – the famous Yadgar Vegetable creation is on a par with their outrageously wonderful Vegetable Curry. This was not to be missed. Marg was hockey coaching on the Southside, the alert was sent.

The Bill

£10.00    Two portions.

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Two days later, the Potatoes, Carrots and Peas should have been well impregnated by the great secret that is the Yadgar Masala. Alloo Gajar, Hector shall continue by referring to this as – Aloo Gajar Mutter – though purists may insist I should be using – Matar – for the Peas. We haven’t had input from Ahmed in Islamabad for some time, this may draw him out.

I must thank Curryspondent Dave for his communiques in recent times. In particular, he contacted me to compliment the consistency of my Basmati. The answer is simple, one cannot go wrong with a microwave Rice Cooker. Rice, the only thing associated with Curry that Hector will put near a microwave. Inspired by this, I decided to take my Rice cooking to the limits. The Recipe for – Spicy Rice – which again dates back to my Curry Course at Anniesland College, has been posted for over a decade. I cannot find any record of me actually having prepared it during this time. It has certainly been a while since I cooked this elaborate interpretation.

Chickpeas feature, not the most – interesting – of Vegetables as far as I am concerned, I don’t mind them when they do not dominate.

500g of Rice? This is enough to feed a tribe, but then, there’s no point making this just for today given the extra effort.

All was going well, following my own recipe, except the Tomatoes went in a bit late. No Turmeric, no Chilli Powder, every other standard – Curry – ingredient seems to go into this.

Don’t ask me why the Rice had to be covered with a damp cloth, the subsequent rising vapour impressed. In the latter stages of the preparation of the Spicy Rice, it was time to reheat the Aloo Gajar Mutter and the remaining Dish from last week’s Yadgar extravaganza. As reported previously, when I saw the Daal I took it to be as such. On spotting a – sucky bone – I realised that I had been given a Lamb Dhansak. This followed on from chats by text with Shkoor, Mein Host at Yadgar, in recent times after my own well received attempt at this popular Curry.

The three karahi were placed in the oven for twenty minutes, sufficient to reheat properly, and no burning was evident.

Foliage – today was restricted to Green Chillies and Coriander.

 

Spicy Rice

As a stand alone Dish this may not work. Given how little Masala there was in the accompaniments, I was pleased to observe that a good level of moistness had been retained. The Cloves came through, not excessively as to dominate, but as powerfully as they would in a Manchester Curry Cafe. The Chickpeas, far from hard, did add a firmer Texture which was in marked contrast to the other Vegetables on the plate. Somehow, we both avoided mouthfuls of Peppercorn and Bay Leaf. On finding some patches of – brown – mixed into her Rice, Marg had to ask.

That was some of the – skin – the slight burning from the bottom of the pot.

Marg tore in. Anytime I make Paella, this is what Marg seeks, her favourite part of the Rice, apparently.

Lamb Dhansak

Or Daal Gosht to use another moniker, appeared in these pages at the end of last year when Hector prepared the inaugural Curry using the recently acquired – slow cooker.

One of the best home-made Curries produced in Clydebank – was Marg’s generous verdict.

There was no denying that today’s Lamb Dhansak was in a different league. Versions of this Dish already appear in the dedicated Yadgar page twice as Chana Lamb and Daal Gosht, so an experience already had.

Six large pieces of Lamb all on-the-bone, and mostly – Sucky Bones – at that, sat in the Chana Dal which was commendably soft, and cooked way better than in my slow cooker. Additionally, the oily Shorva-esque Masala was a marked difference from that which I had managed to present. This Curry therefore had the lot, and the combination of Flavours from the Lamb, Masala and Daal set a standard that I doubt many venues could equal. Where was Lord Clive of Crawley to give his expert evaluation?

Six pieces of Meat, to share, when did Hector the carnivore last sit down to such a portion? Yet, somehow, this did not feel paltry such was the richness of Flavours and Diversity of Textures present today. My own Spicy Rice complemented the Yadgar Curry, plain Basmati would have been so much less.

Aloo Gajar Mutter

It became apparent quickly that one portion would have been enough given the quantity which was paraded before us. Still, tomorrow’s lunch awaits.

The Potatoes retained a sufficient firmness, the Carrots were soft, the Peas, well what can you do with Peas apart from mashing them? If I lived within the vicinity of Yadgar I would be there everyday this was available, it is simply wondrous and all down to the Masala. This is – Yadgar.

Line up one hundred Dishes and I’ll pick this out, blindfolded if necessary. 

Replete on Vegetables, it can be done. I don’t do ratings, Curry-Heute is all about (attempted) description and sharing the experience, however, I enjoyed today’s – Curry – way more than the definitive Goshat Karahi consumed last time.

As ever, Marg made her declaration of – Spice. Initially I took it to be from the Dhansak, but the next piece of Potato I ate gave a right blast. The added extra Chillies meant I could not source the – kick. As Marg devoured much of the Daal and Masala she was not complaining:

I felt it was like a buffet meal with three good options.

She did express her perceived lack of Vegetables in the Spicy Rice.

What Vegetables were there? – she asked.

Perhaps Onions and Chickpeas are not enough for the dear lady? When I make Paella or Stir-Fry Rice she is used to quite an array of whatever is required cooking. Marg continued:

I needed more moisture, and this came from the Lamb Dhansak. I thoroughly enjoyed the sauce from the Dhansak. This was a good contrast with the Vegetable Curry which was Spicy.

Maybe it was the Potato then? Reminiscent of – The Steamie – so much Flavour from a Potato, and don’t forget the Carrots. I remain convinced that there’s something going on with Carrots at Yadgar.