My choice of venue for the first Glasgow Curry of 2018 cannot be a surprise, however, the choice of Curry-Heute may be. When Hector visits Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) it is usually to over-indulge on mountains of Goshat Karahi or similar. Today, I thought I would make a sneaky, solo and unannounced visit, and take my chances on – The Daily Specials.
Arriving at 14.40, Shahbaz was manning the ship, he talked me through my options. One always hopes that the Yadgar Vegetable Curry will make an appearance, not today. Having dismissed Chicken, various, and Saag/Palak, the Chana Gosht was my best option. I have a tacit indifference regarding Chickpeas, I can eat them and occasionally enjoy them, it’s all about the Masala. At Yadgar expectations are high. Here also was the Opperchancity to enjoy the Legendary Yadgar Vegetable Rice, essentially a Biryani without the Meat. Rice is not practical when we order Lamb by the Kilo, even our Chapatti order is kept to a minimum.
A Can of Mango Rubicon was brought by Shahabaz. I was wondering if the Sugar content of this would soon be reduced given that the maker of this Fizzy Drink is the same as Irn Bru. I had just opened it when Naveed walked in, I have not seen him for months, he travelled more miles than Hector last year. We spoke at length about his travels to Canada and Pakistan. I was very interested to hear his account of dining in Pakistan. Naveed had encountered new eating experiences, will we see any of these ideas appear in future at Yadgar? He was keen to inform me that Donner Meat does not exist in Pakistan. I bet they don’t put Capsicum in everything also.
Shahbaz placed the Chana Gosht and Vegetable Rice on the table.
Vegetable Rice with extra green peppers – he announced.
I did the double take. He had me, proof Shahbaz is getting to know me.
The Vegetable Rice was piled high on the plate. Peas, Cauliflower and Mushrooms featured in this Melange. Tasty in its own right, I reckoned I would manage this, just.
I made space in the centre of the Rice and started decanting the Lamb and Chickpeas. Sliced Green Chillies were also in the Shorva, this was a significantly different Curry for Hector at Yadgar. Hector orders Shorva in Glasgow?
This was closer to a Northern Quarter (Manchester) Curry than my norm. Classic Desi Cuisine, the Kick was instantaneous. The Seasoning was spot on, Cinnamon was the first Flavour to hit the palate, this gave way to Cloves. I had anticipated Lamb on-the-bone, perhaps I had not looked closely enough at the tray under the counter. Ten of the most Tender pieces of Meat were devoured, Excellent.
The Chickpeas were even more numerous than first realised, I had to accept that Part 2 was Chickpea on Vegetable Rice, I had no problems with this, – Large Lentils – is what they looked like. Was I actually having a Daal Gosht variant? I had come in the hope of finding Something Different, mission accomplished.
The Shorva had long been absorbed by the Vegetable Rice, for the endgame I was engaging in effect with a Moist Biryani, Very Pleasant, I knew I would finish this perfect combination, then Naveed sneaked up behind me…
They’re making some fresh Fish Pakora – given the Quality of the Salad, this was clearly not an impulsive presentation. Thank you, Naveed.
Here I go again, eating to my limit at Yadgar. I had to make a decision, force down the remaining – Biryani – and let the Pakora cool, or abandon the Rice and enjoy the Fish Pakora at its very best. A no brainer, Hector got stuck into the Fish.
Five pieces, each of which had to be halved or more. Compare this to the Fisch Pakora served to Marg at Lahori Hajweri (München) last week. Two Soupçons of Dips were brought from the front of the House, a Pincer Movement? Crucially, one of these was the Hot (temperature) Chilli Sauce, the Perfect Accompaniment. Haddock I presume, in a Spicy Batter, as Fresh as Naveed had stated. Piping Hot, a joy to eat. Complimentary of course, but as the Curryspondents will realise, this Yadgar Review #98. Hector is known here.
The Bill
£8.00. I know not from where this number came, I was hardly about to question it.
The Aftermath
Naveed tried to tempt me with Tea, Coffee, Rice Pudding. Enough, already.
Yadgar #100 should be upon us soon, I happen to know that #99 is planned for next week.
For the first UK Curry of 2018, Hector is in Manchester. Manchester Airport may not be the most gemutlich of departure points, however, the ease of access from Scotland coupled with very attractive ‘plane and train fares make it worthy. The City of Manchester in its own right has featured increasingly in Curry-Heute since my first visit to the Manchester Beer Festival back in 2010.
Marg fancied a Wrap for a change. Peri Peri Chicken (£3.80) was her brave sounding selection. Rio Tropical (£0.90) was Marg’s choice of Drink, as Sparkling Water was not available, Tap Water for Hector.
To Hector, this looked very – peely wally – and nothing like as intense as say Nando’s. 
Three plastic containers were lined up before me, Bread was clearly not present. I had time to take a photo before further engagement.
The Food was visibly – Hot – so Complaint #1 averted. 
I dipped a piece of Paratha into the Delhi Achari Lamb, a Decent Kick and a worthy Level of Seasoning were the first positives of this evening’s visit for Hector. I had to remind myself that – Pickle – was part of this Curry. There was a semblance of Achari, little more initially. Marg amused herself by Dipping in too.
My last Paratha
Here was a Thicker but still Blended Masala. The Spice Level did register, the Seasoning was woefully lacking. An Earthy Flavour at best is all that was attained. 
With all customers served, Our Chap came over to enquire about how I was finding the meal. I had to ask how the Bombay Aloo could be so different from my last visit. He asked when I was last here – 
Hector will be back at 
Last night some of The Company ended up at Cafe Schiller – The Sports’ Bar – next door to Lahori Hajweri (3a Schillerstrasse, München). Had the Curry House still been open Hector would have had his first Curry of 2018 recorded on January 1st, alas, it had to wait a few more hours. Still, I managed some well illuminated exterior photos. 
It looked Wonderful. As suitably Viscous Masala shrouded the pieces of Fish. What Fish? Masala Fish! For once, the Quantity of Rice was Sensible, I decanted all to my plate. Then it was time to take the Fish, six pieces, nowhere near enough. I would happily have paid more for a Larger Portion. 
There was more Masala than Fish, but what a Masala. The Seasoning was way better than that served in the 
The Bill
The Company are in 
For our entertainment this afternoon we were treated to the Musik I associate with being called to prayer. Dirge-like, it did go on a bit. It was a change from the too lively Bollywood stuff that can be annoying. Lahori Hajweri make it clear they are a Pakistani-Indian Restaurant.
Both of Marg’s Starters arrived with Modest Salads. The Pakora was Small, six pieces only. The Green Dip took Marg by surprise. Expecting – Mint – she went for it – Too Spicy! What was presumably – Mango – was much more to Marg’s taste, Sweet. 
Nothing Special – was Marg’s verdict on the Fisch Pakora. 
Who has ever heard of Keema Fish? This Curry resembled the Brains Curry I have been served at the 
The Curry was enjoyable without setting the heather on fire. At least I had found a suitably Dry Curry and avoided the Soupy nonsense that too many venues over here dish out. 
There had to be a photo with Mein Host.
And so to Cafe Piemonte for Kaffee und Kuchen, closed, oops. 
The consensus is that no matter where we go, it has to be via Manchester. An early morning train down from Glasgow for a late afternoon flight meant there was time for Lunch in the Northern Quarter. It’s Saturday, no 
A Chap took away the chopped Green Chillies momentarily, I had to wait for their return, an Opperchancity to pile on more Coriander. I took my seat. Where was Marg? Marg decided the Coffee Shops of Thomas Street would provide her sustenance today, Porridge. 
The Masala soaked into the Rice, now I had Flavoursome Rice and a suitably Dry Curry. The Meat was in double figures, quite a plateful, and the most Tender of Lamb. The Masalas served in the Northern Quarter are all Thin, it is their Desi-style. The Seasoning is all, this Curry had it, dependable. The Chillies upped the Spice Rating, I had taken enough, no need to go overboard here. The Coriander added so much more to what was essentially a very Basic Curry. The plate was cold, so the Curry was going cold long before I finished, annoying. Eat faster – was the conclusion.
There is a saying in Edinburgh- You’ll have had your tea?
Cooking for eight means Frozen Chopped Onions. Four bags were purchased, three would still have been too many. Getting the Onions right is fundamental to any Curry, here Hector cocked up, not that anyone noticed or remarked. Having brought a Bottle of Vegetable Oil to a decent temperature, in went nearly all the Onions, limited by the size of the pot provided. As the Onions melted and cooked, so more and more moisture was released. I should have heated the Onions without the Oil then strained them before adding to the Hot Oil.
One can hardly go wrong in the preparation of this Simple Dish. The outcome was of course – most pleasing. The Naans were Splendid also, I now have the Recipe, and will have a go, one day.
Margie was once again in charge of the Rice. Hector only cooks Basmati in his Microwave Pot in batches, never on a hob, and for Eight?
Eight of us did not finish the first pot on the first sweep, the second pot was brought into play, we did it justice. Meanwhile our Hosts have Fish Curry to serve to all and sundry for the next few days. Does this Fish Curry freeze and return to anything approaching edibility? Time will tell. 
This is the Best Curry I have ever tasted – remarked Margie. Perhaps this was in part being able to host a Dinner Party and not having to cook?
Dr. Alasdair placed it in his top ten, ever, generous.
Blue Moon (11 Holburn St, Aberdeen AB10 6BS) and nearby Cinnamon were visited by Marg and Hector in our early years together dating back to a previous century. That we have not rushed back to either may well be ominous. For years the 
The disappearance of The Waiter into the kitchen gave me ample Opperchancity to grab some photos. That I was here to hopefully enjoy my Curry as well as review it did become obvious when both Camera and LG were put into action on the arrival of the meal. 
Red Curry is not Natural. 
The Masala was decidedly Minimal, a plus. What little there was had been blended. The Seasoning was well below what I look for, the Spice Level not remarkable until I bit into one of the handful of Whole Green Chillies which were mixed through the Meat and Masala. The Chillies most certainly added some – Bite – to this Curry. 
Entering at 20.00, two tables were occupied. Presumably the rest of the population was at home having leftover Turkey this evening. I half recognised the sole Waiter, Tony. By the time the camera had been put to good use he had recognised me.
Tony was back, I asked for more time, I was determined to have something different from my normal Handi/Bhuna here. He made suggestions including the 
I decided to go back to basics: Hot Madras (£11.99) with a – Three Chilli – rating, and sod the Coconut, it was surely worth a try? A Paratha (£3.99) completed the Order. 
The Order arrived, the Hot Madras served in a Karahi-like metal bowl, Marg’s Kanchi Lamb Curry in a soup plate. Why serve a Curry in this manner when the Rice is included? One then has to pour Rice on top of the Curry, not the traditional opposite. The Rice was the standard 
Marg examined her Curry, Meat, very light coloured Meat, in a Soupy Masala. This was not Lamb. Tony was summoned. The Chicken Curry was taken away. We were puzzled as to how a Curry with Lamb in its name could turn into a Chicken Curry. This left the Rice, some of which I was hoping to have. Depending on how long it would take to serve up the Kanchi Lamb Curry would determine if the temperature of the Rice would still be acceptable. This matter was resolved when Tony took the Rice away moments later. 
This left Hector with a Paratha, and what a Paratha. At 
The appearance was very Traditional, Meat served in a Blended Masala, no Vegetables. I had considered ordering a Vegetable Side. The Masala was far from Shorva, a reasonable level of Viscosity had been achieved. I counted nine pieces of Meat, one was more significantly more chewy than the rest. The Lamb pieces were a decent size, there was enough Meat. It became apparent that without Rice, the Paratha would not last, not helped by Marg snaffling a bit. 
The Flavour was Outstanding! Here was the Classic – South Indian – Smoky Taste, a feature of quite a few Dishes at 
Tamil Nadu – it says in the description. One cannot get further South in 
A lovely rich flavour – was the verdict. Marg could not finish her Curry, the hunger sated, three small-cut pieces of Meat came my way with a little Masala. The final grains of Rice were decanted. This Curry had an Earthy Flavour, something quite different from the Mainstream. A South Indian Curry without the Smokey Flavour, and once more, the Coconut was not obtrusive. 
I had taken a photo, it is rare that we both leave shiny plates.
A Chap I did not recognise brought Hot Plates from the kitchen, a good start. Moments later he returned with the Order. Two Bhuna Gosht were on the tray. Which has the Extra Methi? The other Waitress was on hand also, neither knew, she who took the Order was not. One Bhuna Gosht was taken back to the kitchen for – The Hector Tweaks. 
Magnificent!
There was a Mass of Soft, Tender Lamb in the Thick Masala. The Seasoning was as it should be – Robust, Strong, but not – Salty. The Spice Level was Moderate, not a Challenge. The Flavours were Intense. I asked Marg if she was getting Anise she was. Marg was thoroughly enjoying her – Methi-less – version. I was in Methi Heaven. The Blend of Herbs and Spice here was spot on. This is as good as a Bhuna Gosht gets – I declared. 
I wondered if Graeme also had Anise coming through in his creation, in effect to establish if he had the same Masala, apparently not. Eight King Prawns were counted, a marked improvement in the 
He took little over half of his Coconut Rice which pleased Marg who helped herself. Rice to share at this price is OK, Rice for one? 
And so to the Prince of Wales. Aberdeen may not quite be a Real Ale Desert, but is far from being an Oasis… too many establishments owned by a national chain, a lack of diversity.
The Menus were placed on the table in a flash, Today’s Specials included – Staff Curry – and Mutter Paneer (£4.95). Marg was tempted by the latter having enjoyed it at 
A measure of enjoyment is the simultaneous arrival of the array, when the Fish comes last Hector is less than happy. Today all was well. The Paratha was Layered and Flaky, Perfection. Even Marg commented on this. The Rice portion looked Larger than that served previously, always tasty. Hector takes but a Soupçon, the Bread being my choice. 
The Machi Masala looked a bit different, perhaps it was just the light. I could eat three of these Tapas portions of Fish Curry, it was Magnificent. The Thick Masala was well Seasoned. The Spice Level was not challenging, sensible. The blast of Citrus could be what makes this a standout. Why am I here so rarely?
I spooned about half on top of my Rice allocation, this was a very decent portion. There was no Masala, German Curry Chefs take note. Citrus on the palate was replaced by Methi. Mmmmmm, Methi. Why am I here so rarely?
This is always an excellent – Side – when Restaurants serve it as such. This was the first time we have ordered Aloo Gobi at 
The reason why we were here, Marg’s favourite Curry, anywhere. Chicken, in a Soupy, Blended, Creamy Masala, the antithesis of a Hector Curry. Walnuts too.
This has a kick – exclaimed Marg. That it is not as Bland as served in the majority of venues is what attracts Marg.