For the second week running, Jim’s day off meant Curry-Heute, Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was the chosen venue. Shkoor (Mein Host) was contacted with the request – to feed five. Dr. Stan and Alan would join Jim, Jonathan and Hector for a Feast, Yadgar style.
The Baked Haddock Starter always goes down well, the Salmon equivalent ain’t too shabby either. For the Mains, it was time to introduce some of The Company to the Namkeen (White) Karahi, served on-the-bone. The famous Yadgar – Goshat Karahi – would accompany, but served – Boneless – as this is some people’s preference and to guarantee the bulk. Two kilos of on-the-bone Karahi might be demolished with ease by five of us.
The meal was booked for 15.00, Alan and Jim were at the window seat adjacent to the only other Diners we would see this afternoon. Dr. Stan and Hector arrived at exactly 15.00. None of us is slender, another table was chosen to accommodate us in greater comfort. Shafiq gave the usual Yadgar Welcome and took the Drinks order, Jonathan missed out on this arriving a few moments after.
Shafiq started the process of covering the table with our Banquet, commencing with five Hot Plates. Spiced Onions and Mango Chutney were followed by Hot Chilli Sauce and Raita. A Comprehensive Salad featuring my favourite Pickled Chillies plus Black Olives with the Poppadoms might have been enough, Shafiq had other ideas. A plate of Bhel Puris were brought with a Chickpea Salad and Tamarind Sauce. Shafiq demonstrated how to create the hollow then fill them. This was a first for the majority, though Hector has had this, most recently at Ambal’s in Aberdeen.
Whilst making my notes, the LG pinged with a notification of a comment on Tuesday’s Curry at Sheerin Palace around the corner. Dr. Ed was congratulating me on reaching the – 7 Million hits mark. I knew it would happen at some point today. Thank you to all my readers and the Curryspondents in particular.
This was Alan’s first visit to Yadgar, he had been warned, he did not expect to see the platter of Fish materialise in front of him. Four pieces of Haddock and two slices of Salmon. Alan declined the Salmon which made the sharing simpler. The Feast was well under way.
The Haddock is amazing – I remarked.
The Salmon is stunning – Jim added.
On previous visits it has always been either/or. Both are wonderful, to experience both simultaneously was even more Special: Shkoor, you spoil us as always.
So far everything was a bonus and a healthy one at that. What followed explains why we do not go to Yadgar every week, tempting as the thought of this is.
Five more Hot Plates were brought then the two Karahi arrived, the Boneless Goshat Karahi and the on-the-bone Namkeen Karahi. A kilo of each was ordered, both Karahi had way more. A couple of large, thin Chapattis accompanied, Shafiq brought more as they became ready.
Namkeen Karahi
The Namkeen Karahi was in front of Jim and Hector, this is what we started with. The Three hardly made a dent in the Goshat Karahi, we were already in trouble.
The Masala was Delightfully Thick, slightly more pale than its counterpart. Prepared with Salt and Pepper and nothing – Red – this was simply Yadgar Karahi at its best. The Lamb without Bones was served in Large Pieces, so Tender. The Sucky Bones with the attached Lamb were the highlight. So much Flavour.
Goshat Karahi
The Karahi were exchanged, time for the more familiar Goshat Karahi. Still Excellent, however, once one had tasted the Namkeen, this was the lesser of the two. It was also Boneless which confirms yet again the importance of cooking Lamb on-the-bone.
Shafiq offered more, – Cauliflower – was mentioned. A second stomach please – has become my standard reply.
The Karahi were returned to their starting positions. Alan stopped eating. One suspects he might have been full. We were all getting there. Back to the Namkeen, this was as good as Curry gets.
For the sake of consistency, I shall point out that the Spice Level and Seasoning have not been mentioned in the above. There is little need, at Yadgar both are pitched to Perfection.
Now for some quotes:
My first time having this Dish (Namkeen), it was awesome. I would certainly recommend it – Jim.
My eyes were bigger than my belly – Alan.
Both dishes were superb, that Salt and Pepper Karahi was an eye opener – Jonathan
Indeed so – Dr. Stan. Certainly impressive, any ideas how it’s made?
It is the Yadgar Secret. Ironically the former Yadgar Chef who now works at Lasani Grill around the corner passed by, twice. He knows. He suggested that one day he might tell me.
I have offered my labour free of charge at Yadgar a couple of days a week to come and wash up and watch the Chef. Maybe someone will take me seriously one day.
The Bill
£75.00 was assembled, I took it to the counter. Is this enough? – I asked Shafiq. It was.
The Aftermath
Combined, we probably were left with a standard portion at any Curry House. Shahbaz, who had been manning the shiny new counter throughout most of our visit took away the remnants. These went back to Paisley.
I felt a photo was in order, Chef Arshad appeared from the kitchen right on cue.
I’ll be back soon, maybe for a solo visit to enjoy their pre-cooked creations. There’s a Big Number of visits looming. Those wishing to attend this Landmark Curry early next year, let me know.
One day Hector and Mother will sit down together to savour Kofta Anda. Today is not that day. Having promised Mother – something different – we arrived at Sheerin Palace (300 Allison St, Govanhill/Crosshill, Glasgow, G42 8HQ) after our Lidl Shop. This was Mother’s first visit here, there was no Kofta Anda.
Two portions of Aloo Gosht, one Rice and one Chapatti – were ordered. The price is only ever established at the time of paying. 
Sheerin Palace
This is lovely – announced Mother from the off. She had said she was hungry and was about to prove it. 
I decanted the Tender Lamb and covered the Rice leaving some of the accompanying Shorva in the bowl. Today I would dip the Chapatti into the Shorva rather than let it all become totally absorbed by the Rice. There was enough Shorva to moisten the Rice and fulfil my objective. Today I would be able to differentiate between the Flavour from the worthy Biryani and the Curry. A subsequent Diner ordered a plate of straight Chicken Biryani and was happy to sit with this. Cinnamon Bark and Black Peppercorns featured in the Shorva, simple, effective.
The Lamb reached double figures with a Sucky Bone and a Knuckle being the principal bone components. The two large pieces of Potato each could be cut as and when to provide Diversity. 
The Peshwari Naan was a Sensible Size. Stuffed with a layer of – something orange, I declined a piece when Euan offered. 
The Peas Pilau was much more than Peas and Rice, it had a Flavour of its own. The Meat and Masala was arranged on top of the Rice. I was pleased to find the Curry was Hot, as was the Rice. The Sucky Bone was a standout, this Curry had potential. The Thick Masala had Methi mixed through, exactly as I like it. There was no point counting the Tender Lamb, there was Loads. This was far from the Modest Portions of a few years back. From somewhere came a Blast of Citrus, I found a piece of Orange Rind. Graeme sourced it from the Rice. The Spice Level was good without being demanding. A sliced Large Green Chilli had been added as a Topping, this gave a welcomed Kick. The Seasoning raised this Curry to the Premier League. There are no negatives here. This was the Best Curry I have ever been served at 
Fish Curry
I noted the Thick and not Excessive Masala as I took the photo. I suspect this will be Hector’s Curry of choice next time. We speculated as to what the Masala Fish might be. We would ask. Meanwhile, Graeme was thoroughly appreciative of the blend of Curry and Mushroom Rice:
Not too oily – was an early statement from Euan. With the Curry, Rice and Naan, Euan had taken on quite a Quantity of food. 
The Aftermath
At Noon today, Hector was informed that Jonathan and Jim were heading to 
The Modest Salad was brought to the table with a bowl of Raita and the Hot – in temperature – Chilli Sauce. 
The door kept opening, the Delivery Man. Flour, Rice, Oil, Tinned Spinach and boxes of French Fries were piled up on the floor. I was keen to note the brand of Vegetable Oil, alas this was quickly obscured. 
Chicken Keema – Jonathan confirmed. They had no Lamb, though Ayaz did suggest that it would arrive in the next hour. Jim commented upon the Quantity of Foliage covering the Chicken Mince. The Lamb Chops Karahi looked fierce. Four Tandoori Chops in the Hottest of Masalas.
Hot! – exclaimed Jim.
Jim commented upon the Ginger content, the Ginger Strips were doing their job. 
The Naan did not look outstanding – I put to Jonathan.
Contrary to what some think, Marg is not fed Curry every night. It is eight months since Hector 
Sweetness was my major worry having cooked a Curry without Methi. Marg immediately declared this Pork Vindaloo to be – Bitter. Success. Two Smoked Chillies did not create the intended result, more next time. Sainsbury’s Red Wine Vinegar did not add the Richness of Flavour as that bought at KRK (Glasgow). The Spice Level was never commented upon by Marg proving Vindaloo need not be – Silly. The Masala attained the Thickness I seek in my own cooking and in Restaurants. The Seasoning of course was – Spot on.
Having trimmed much of the – Fat – from the Pork Cutlets, Marg was not happy to find any, she did. The Potatoes were Perfect!
Hector is back at 
Dr. Robin was happy to stick to the tried and tested – Lamb Karahi (£7.90). I had Qaiser confirm that Karela was available then showed him the 
I have described this Perfect Curry oft. Read any other revue of 
This is a Demanding Curry. Karela, – The Bitter Gourd – is not for all. The Minimal Masala looked even Thicker and Drier than the above Dish. More Salt required – was my first note, followed by – Big Spice Hit. The Bitterness was to the fore, then I realised, with more Salt, this Curry would not work at all. I have enjoyed Stuffed Karela at 
The customary Toppings of Chopped Green Chillies, Ginger Strips and Fresh Coriander were complemented by Whole Chillies cooked in. The Spice Level should therefore not have been a surprise. No problems here.
The New Chap approached us, and spoke. He asked if we required more Chapattis. Dr. Robin was nearly finished his, another one was ordered to share. It came in good time to revitalise the end game. 
With Clive’s flight back to Gatwick mid afternoon, there was time for Curry-Heute in the City Centre. 
Hector’s heart sank, – Yellow. OK, better than – 
Topped with chopped Green Chillies and Fresh Coriander, nine large pieces of Fish were placed on top of the Rice. Each had to be halved initially, as the appetite waned so the pieces were cut smaller still. The Quantity of Fish seemed to be approaching Biblical Proportions, the more I ate the more there was. I was down to Flakes, eventually.
The Masala was most certainly Thick with Lentils. The Chicken was in Shreds, not the solid pieces one expects in Halal Chicken. There was a complex array of Toppings, the Lemon wedge remained unsqueezed.
Exceedingly hot – was Clive’s opening remark. He is becoming good at giving a commentary.
This would be a two Curry Day. Yvonne had Aloo Keema Mutter waiting for us to be served at a mutually agreeable time. Having followed 
A 
The Shorva soaked into the Rice making the latter even more Flavoursome. The Spice Level was no more than – Moderate – as ever the Seasoning was Perfection. The odd Clove was picked out of the Melange before I decided to make more of a Dog’s Breakfast. The Salad began to look appealing. I took half and passed the remainder to Clive who copied my actions. Now we had Meat, Potato, Rice and Salad on the plate plus the solitary piece of Chicken. The Chicken, also on-the-bone was taken care of. It did nothing for me. 
In larger, busier venues, Chops can be rushed, the interiors may still be Pink, the exteriors lacking Charcoal. These Lamb Chops were as good as any ever served, absolutely Perfect. 
The Lamb Karahi arrived soon after Clive had wiped his face. One Chapatti each has generally proved to be sufficient such is their size and girth. Everything was hotter than everything else. Eating directly from the Karahi helps maintain the heat. 
I have missed this Tomato-rich Masala Mash. The Spice was pitched well, the Seasoning felt below what Hector desires after the Chops. With the ever popular Chopped Green Chillies, Ginger Strips and Fresh Coriander Toppings, there would be a Diversity of Texture. The Ginger Strips today appeared to be huge and were particularly crunchy. The Lamb was on-the-bone as is every Lamb Dish served at 
A crowd of Chaps had assembled at the counter, we gave up our table. Hopefully they would order – Real Food. Only on leaving did I spot that Chef Rashid was on the premises. 
The online Menu shows the full range of Dishes one might come to expect. With two pages allocated to Lamb Curry then Keema in a separate section, there is much to choose from. Lamm Methi (€12.90) was bypassed, an Aloo Methi (€9.50) also, Hector was having Fish.
I was given a choice of tables, one near the counter and facing the action sufficed. A Lunchtime Buffet was an option, available until 16.00. I asked for the Menu and retained it after I had ordered so as to complete records.
Topped with Ginger Strips and some Fresh Coriander, how often have I written this? A Curry without this Garnish has become the exception. Let’s have even more Coriander.
The Solids were decanted, I could not tell how much Fish there was due to it being indistinguishable from the Potato. There was certainly enough here to justify the price. The Masala was Thick, Onion Seeds were mixed through. My guess was – Onion Seeds – based on the descriptions of other Dishes in the Menu.
At 12.10 two more Diners entered, followed quickly by another four and then some more again. They were all here for the Buffet. I have seen food piled high on plates, there was no holding these people back, they knew exactly what they were doing. At €8.50 for a Large Plate they were most certainly being fed at an excellent price. I was determined to study the Buffet on my departure.
When I saw the Buffet it was the Keema which stood out, the rest was as one might expect, Soupy Curry. One could do damage to their Buffet Keema, then I thought, next time:
