An interview?
A few weeks back, Robbie of – The Glasgow Bell – an online newspaper, contacted Hector with an invite to take part in an interview on matters Curry related, and supposedly Curry-Heute in particular. Throughout the fifteen years of Curry-Heute, Hector has enjoyed the opperchancity of talking Curry with Restaurateurs in Glasgow and beyond, but to talk about – me – what could be more interesting?
That we should do so over a Curry was expedient.
Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP) was the chosen venue, a 15.00 rendezvous, Hector’s preferred time of day to eat Curry. Naveed, in his near constant spot behind the counter, was greeted and advised that I was waiting for a fellow diner who is vegetarian and would choose as and when.
Hector’s portion of Goshat Karahi (£10.00) had been ordered yesterday by contacting Shkoor, Mein Host, directly. This would avoid a forty five minute wait for the outstanding creation to be prepared to the standard which sets Yadgar, and a couple of other Southside Curry Cafes, way above the Mainstream. There is no – Big Curry Pot – at Yadgar. And yes, I had let it slip, as if: Shkoor had been informed as to why I was coming today.
The window tables were occupied as I entered, other people evidently appreciate this time of day as an optimum time to eat. Unusually, I took the furthest table between the kitchen entrance and the facilities. Shkoor arrived moments later, Robbie soon thereafter.
Introductions completed, and Shkoor was on top form today, – The Interview – would be recorded, Robbie’s shorthand impressed. Knowing how long it takes to post a Curry review, poor chap, he’s going to have to listen to this again.
Food, Robbie ordered a Daal and an Aloo Gobi. Today, as one of the Daily Specials, Aloo Gajar Mutter (Potato, Carrots and Peas) was also on offer. Unusually, Aakash our waiter, had provided a menu. I was able to verify that the vegetarian Curry dishes are £6.00. I must have had them all, many are stunning, capturing the unique – Yadgar Taste. Shkoor was passing when I had him confirm yet again that they don’t cheat. There are no Meat products employed, so how do they do it? My theory, it’s the Carrots, they say otherwise.
Not to be denied, I added a portion of Aloo Gobi to my Order, Chapattis (£0.90) would accompany, not that I would be eating much Bread. Wholemeal Flour, I have gone off it. The customary cans of Mango Rubicon (£1.80) completed the Order.
Do I pay for my Curry? – was an early question posed by Robbie. Of course, but on occasion I have been invited to review venues by Restaurateurs directly, or via – Hotels PR – who periodically have Marg and Hector visit venues, to date, mostly in the east of Scotland.
However, at Yadgar, Hector admits to being spoiled, which is why there is a self-imposed limit on the frequency of visits here. The remarkable story of The Covid Clydebank Curry Lift was related. Generosity, appreciation, taken to the extreme. As is often the case, Complimentary Starters/ Accompaniments, magically appeared.
Today, Poppadoms aplenty, Salad, Dips/Chutney, and Mixed Pakora spontaneously appeared. This is why Hector and Co. usually pay an agreed sum when eating here en masse. I’ll also invite readers to go back a few posts to share the recent angst of paying for Poppadoms etc. twice (!) in the same week in Helensburgh.
So engrossed were we, the food was taking second place, and being allowed to cool.
Having thoughtlessly taken a cross section of the Pakora, including the Chicken, Robbie was left only with a couple of pieces of the Vegetable. The Fish Pakora, always a highlight, all came my way when the limits had been established.
Read any previous review of Yadgar in Curry-Heute and verify the celebration of these Starters, especially when accompanied by Chapli Kebab.
Robbie was taken aback somewhat when I confirmed that this Review would be #156 for Yadgar. There are over one thousand reviews for Curry in Glasgow alone, all but a handful of venues visited. Every Curry consumed is reviewed, the tallies are down the right hand column, and if I have only been been somewhere local once, make you own conclusion.
That Hector could be – the most prolific Curry writer in the English language – was proferred by Robbie. Why have Guinness not been in touch?
The story of Hector’s first Curry was related, all has been posted here previously: Hector’s Lust for Curry which highlights Hector’s Curry Rule!
In passing, Shkoor related how pupils from my former teaching establishment have presented at Yadgar in search of Hector’s Curry.
It was time to discuss what makes a Curry. Chicken, no! Anything else. Why the majority of diners accept a non-absorbent Meat with sauce poured over it as Curry, baffles this commentator. The parameters of what defines – Desi Curry – have empirically evolved in these pages: Whole Spice visible, Lamb on-the-bone, are fundamental. Again, too many Mainstream venues simply add – Desi – to their menu, Hector will always challenge when this is experienced, usually in the more pukka establishments. That Marg likes ambience and Hector doesn’t give a, was emphatically relayed.
Consequently, or otherwise, there is no scoring system in Curry-Heute, it’s all about the Curry and the sought after – Wow! – moment. We have eaten at some rough and ready venues, not just in India, but more-so in Hellas/Greece. Then there was the evening we dined like Royalty on the Southside at Shaheed’s family home. Whatever happened to the Punjabi taxi driver who insisted that his wife was the best cook in Glasgow?
Food? Remember this is a Curry Blog. The main courses had been put back. Shkoor advised that today I should forego the Aloo Gobi.
Shafiq brought the Mains.
Goshat Karahi
A portion, eight to ten pieces of Meat, is typically served in a bowl, behold the full Karahi! This was easily the half kilo, not on the Yadgar menu as such, and otherwise disproportionately charged at every venue across the land. OK, it was in everyone’s interest that they make a feature of what has been described in these pages as – The Best Curry in Glasgow, by far – for some fifteen years. Mutual respect pays dividends.
I drew a line across the contents of the karahi so that Robbie would appreciate the volume which had been expected.
Topped with Coriander and Ginger Strips, Tomato skins were visible in the Minimal Masala. Karahi, not Curry per se, prepared Meat is cooked in a Tomato-based Masala. Simple, many a Chef has relayed the method, online videos too, but Hector’s attempts always fall short. It’s not just knowing the ingredients, but the how much and when. At Yadgar, Chefs rarely come and go, loyalty, what is served here is distinctive.
Spicy, but in no way demanding. The Seasoning was a la Hector, we discussed this back in 2010. Today, Lamb Chops were in the majority, not Tandoori Chops, these had been slow cooked in the Spice blend. Soft, succulent Meat which gives back more than just it’s Meatiness, another criterion in – Desi.
The Minimal Masala, packed with Flavour, the paradox that less is more. Contrast this to the plate of Meat swimming in Sauce dished out on every high street across the planet.
A pity that today I was somewhat distracted. Mentally, I drew another line, leave enough to make a Doggy Bag worthwhile.
Across the table, Robbie enjoyed the food on his first visit to Yadgar, but again only ate half of what was presented. Maybe – he was going home for his Tea?
Daal
Daal has of course featured previously in these pages, appearing as a – try this – when there’s a group. Robbie remarked on the size of the Lentils, yes they come in varying sizes and colours, advises the omnivore.
With the Oil separating and collecting on the periphery of the plate, a good stir was probably required to bring out the full Flavours. Unless it’s a veritable slick, never discard the Oil.
My turn to conduct the interview.
Robbie:
Buttery, melt in the mouth. Spice builds to a crunchy crescendo.
Aloo Gobi
The humble Potato, such a key ingredient, it can be added to any Curry. Potato absorbs in the way that Chicken never will. Cauliflower always brings its own distinctive Flavour to the party. As long as it al dente, another winner.
Add to this, the shrouding by the Yadgar Masala, a treat that the Hector was not being permitted to enjoy today.
Robbie:
Suitably dry, very gentle. Cauliflower, enough bite, resistance. Almost a sweet richness. More level spice (than the Daal), then rises, not as dramatic. Buttery, the Potato resists then breaks apart. Perfectly cooked.
Shkoor was on hand to observe how much would become Takeaway. That Hector’s appetite has waned, since Covid, is well recorded, that his total mass retains, a puzzle.
The Bill
£30.00
TANSTAAFL!
The Aftermath
Aakash was keen to get in on the act.
Hector was set some homework, to write:
The Ten Commandments for Curry.
The fundamentals had already been discussed and appear in these pages as – The Curry-Heute Campaign. Two hours had passed. I shall update readers as to when today’s interview is posted. As we walked along Calder Street, I did recall that Ron Mackenna of The Herald has referred to Hector as – Startlingly Committed.
No further punchline required.
One hour later, the secreted Cumin Seed revealed itself. The blast of Liquorice, Desi Curry.
Update: August 27