April 30, Hector’s Birthday, Marg was set to treat me to Lunch before meeting – The Company – at the Allison Arms at 16.00. Only – The Best – would do, Shkoor – Mein Host – at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was contacted whilst Hector was in Riga, the Average Curry there had made me long for Goshat Karahi. On-the-bone was ordered for Hector, Boneless for Marg. If Scottish Haddock was available then this would be the Perfect Starter.
Arriving at 14.00, Omar greeted us as we entered, he would be taking care of us this afternoon. Anticipating Poppadoms, I asked that only one be presented. The Bountiful Salad, Dips and Spiced Onions would be quite sufficient for Hector, Marg still enjoys Poppadoms. The Black Olives and chopped Green Chillies made the Salad – Special. How many customers per day receive this?
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Omar brought the Fish Starter, it was Salmon today. Salmon can be very filling, this seemed very Light. Gently Spiced, full of Flavour, what we had already eaten could be considered a Meal in itself.
Chef Arshad emerged from the kitchen.
Are you cooking our Karahi? I asked.
He smiled, confirming the deed. As Goshat Karahi is always cooked to order, was he out to check who had presented to enjoy this most Wondrous Curry?
Marg’s Portion came first, this was appreciably larger than a – Normal Portion. It had been agreed that I would be having a – Hector Portion – what came was more than one person could ever eat. Ten Lamb Chops and pieces of Leg of Lamb shrouded in the Classic, Herb Rich, Yadgar Masala.
We’re not finished. The Man with No Name brought a Soupçon of Palak, it was only after the Ritual Photos that I spotted the bowl of Vegetable Curry.
Two Chapattis completed the Feast. No Rice, one would be bagged up too soon, concentrate on what is important.
Shkoor texted just as we were about to get stuck in, checking that we were being looked after. Indulged – was my reply.
Normally I would have eaten straight from the dish the Goshat Karahi arrived in. With the Saag and the Vegetable Curry, I had to decant.
The Lamb Chops were tackled first. These were Tender Lamb, not Tandoori. With a suitable firmness, delightful to chew, the sheer number made Hector feel like a king. Strips of Chapatti were used to scoop the Methi-rich Masala. The distinctive Yadgar Taste was there, one could pick this out from a line of Curry if challenged, it is unique. Mixed in with the Chops were pieces of Lamb which had abandoned the bone, plus pieces surrounding leg bone. Here was the Marrow, the most intensely flavoured part of the meal. Wonderful!
There’s More
How they get so much Flavour into a Vegetable Curry still mystifies. Potatoes, Carrots and Peas topped with Fresh Coriander, the Masala suitably Minimal, a Special Treat when available. I have been previously told that at Yadgar, five different Herbs are used to create the Palak. The Soupçon was sufficient, adding further Diversity to – The Feast.
Across the table, Marg also had more Curry than she could ever eat at one sitting. Normally I would have tried the Boneless Goshat Karahi for comparison purposes, not today.
Very flavoursome, and very moreish – was Marg’s comment. The Spice Level was not mentioned so it must have suited her Palate. Indeed, unless one asks for a ridiculous Level of Spice, Yadgar always pitch the Spice at a sensible level. The Seasoning too, spot on. How else could they achieve the Fullness of Flavour?
Marg knew when to stop, the remnants of the Vegetable Curry were placed in her bowl, Doggy Bag #1. Knowing it would take time to prepare, Marg asked Omar for Kashmiri Tea, a Favourite.
Hector ate on, then realised that what remained would still be a Decent Portion for a later day. Doggy Bag #2.
Mr. Anwar Sr. came over to chat. The Kashmiri Tea arrived, Piping Hot and Pink, two Cups. Mein Host Sr. sat with us. That we were here for a Birthday Lunch was mentioned, oops. Age and the counting of years formed the initial part of our discussion. Then Marg was in full flow.
Meanwhile, I was thoroughly enjoying the Kashmiri Tea. Milky with Coconut came through first, then the Nut content kicked in. Previously I have only ever sampled this, Sweet and Milky not being my thing. We had declined to add Sugar, the Kashmiri Teas was perfect as presented. This was a suitable Dessert. I asked if it was Cardamom based too. Mr. Anwar described the lengthy process of the initial preparation.
We thought we had finished, alas, a Portion of Semolina arrived. Shkoor, Dear Chap, Hector finally had Dessert at Yadgar!
Thank you all.
Across the River Leven from the town centre of Dumbarton lies the newest Curry House in the former capital of Strathclyde. There is still no sign of Haveli at Dumbarton Central Station ever opening. The Dining Room @ No 10 (10 W Bridgend, Dumbarton G82 4AB) has been opened for one year. It took until a few weeks ago for Hector to become aware of its existence, however, the changing politics of Real Ale is bringing – The Company – to Dumbarton with a greater regularity. If the The Dining Room opened mid afternoon, Hector would have been here before now. It is understood there is a Saturday lunchtime session, tempting.
Hot plates heralded the arrival of our food. Two metal pots of Curry with Thick Masala were presented, one – Soup. The Rice was served in the same pots which means there was typically more than enough to share. The Paratha arrived last, served quartered. This was an immediate disappointment for Hector who likes his Bread served whole. The Paratha was thin, flat, not the Layered and Flaky I seek. The size, however, was manageable, for once I ate it all.
The Thick, Tomato-rich, perhaps – too Red – Masala did impress. This was a large portion of Curry, the vapour rising confirmed this was – Hot – in terms of Temperature. My meals in 
The Spice Level was as promised but not that it could not be handled. Sadly, the Spice Level was such, the Flavour was compromised. I had hoped for a new blast of – Desi – something to give the – Wow. This did not happen. There was nothing to complain about, this Curry simply lacked that which would have made it distinctive. Some Methi please?
The pot was not filled to the brim as the others were. Wet and Creamy – was my observation, a fine example of the Curry I avoid, however, this was not my choice.
The Masala was as Thick and Dry in appearance as my Lamb Desi, perhaps even more so. The brown Masala looked much more appealing. The presence of 
Hector had already seen a photo of the Panjabi Lamb Masala (€9.95) online. The Opperchancity of a Thick and Minimal Masala had to be experienced. Punjabi Cuisine in Riga! Jeera Mattar Rice (€3.75) would accompany. The Waiter asked me to nominate the Spice Level. Medium here is – Spicy – I was informed. We agreed on – Medium Plus. A Large Bottle of Sparkling Water to share, completed the Order.
The Menu impressed, well the Curry section, I did not even bother looking at the Eastern Alternatives. Rogan Josh, Keema Mattar Aloo, Machi Masala and Chukandar (Beetroot) were available. 
As with yesterday at 
Indian Raja (Skarnu street 7, Riga, Latvia) appears to be one of only two Curry Houses in the Old City, there are more to the north. The Waitress offered us a choice of tables, we took one with the best view. The Menus were brought, there was an instant feel of Authenticity.
Zivs (Fish) Bhuna (€14.50) stood out from the Menu. The promise of Fish and Vegetables, potentially a Hector Curry. Neil too went for Fish, Salmon Curry (€14.50), this had no mention of Vegetables. 
Steve normally goes for Lamb Madras, however, the mention of Coconut was somewhat off-putting, Cream too. Rara Gosht (€14.50) was Steve’s choice. The accompaniments were Yellow Rice (€3.00) for Hector, and a Garlic Naan (€2.50) each for Neil and Steve. 
A wall separated us from the main dining area, it was difficult therefore to judge the size of the premises. This was very much a – Restaurant – and therefore very different in ambience from the venues I have visited in the past week.
The Garlic Naans were presented halved in a basket, grains of Garlic were visible. Neither Neil or Steve made a comment on the Quality, presumably fine. The Rice Portion was enough for two. Once again a case of 
Green Beans and Carrots accompanied what was a decent Portion of Fish. Was this Salmon too? Whatever, the Masala Fish maintained its integrity and gave off Great Flavour. The Masala was reasonably Thick and in no way Excessive. This had the makings of a Very Good Curry.
My only criticism was the temperature. Having enjoyed a Steaming Hot 
The Rara Gosht appeared to be a Keema Curry with pieces of Lamb mixed through, nothing wrong with this whatsoever. The presence of – Cloves – was remarked upon. Steve went on to compare the Overall Flavour of his Rara Gosht to the Curry Cafes on Glasgow’s Southside, this was quite an accolade. Another happy customer.
The Masala was definitely not as thick as the Bhuna, as one would expect. Neil enjoyed his Fish, though the Quantity beat him. 
The Easter Vacation and the two day stint at the Paisley Beer Festival means that Hector has not had Glasgow Curry for some time. Four weeks have passed since I last enjoyed one of my most Favourite Dishes. It was 16.00 when I entered the 
Topped with Fresh Coriander, Ginger Strips and Sliced Large Green Chillies, this was a most magnificent sight. The Lamb on-the-bone protruded through the mass of Vegetables, somewhere below was the Most Minimal of Masalas. How different was this from that served at Raja Tandoori (Paisley) earlier this week?
The Lamb was a mixture of Chops and Ribs, far too hot to tackle. Scooping some of the Tomato-rich Masala from the base of the Karahi, I knew I was in for another Treat. The Methi was there, the Flavours so Intense. Rashid had worked his Magic.
The Bill
Day two of the Paisley Beer Festival, Hector has been on duty since before 14.00, at 18.30 it was time for a break. As decided 
The Curry came as quick as 
The Masala was once again in the style which has to be regarded as – Soup – this was Indian Curry. I felt there was less Meat in today’s portion, else I was hungrier and wolfed down the Lamb in record time. In terms of overall enjoyment, this was a much Better Curry than I was served 
Mein Host came through to chat as I finished my meal. The problem of maintaining the consistency of Curry was discussed. He works hard at ensuring that what is served at Raja Tandoori is the same every day. Respect to a man who has been in business this long.
Mein Host was persuaded to pose for a photo, he insisted his Lady join him. Thank you.
Raja Tandoori (57 Old Sneddon St, Paisley PA3 2AN) is the oldest Curry House in Paisley. Whenever its name is mentioned there is always a reaction; some love it, some clearly do not. Hector is working this evening and all day tomorrow at the Paisley Beer Festival, there was a short break for Curry. Raja Tandoori is the nearest Curry House to the Paisley Town Hall, time was limited, there was no point travelling further to a supposedly grander source of Curry. 
One wonders how the Menu has changed, if at all, since the inception of Raja Tandoori, there was a Chicken Desi and all the Classics. The section labelled – Hot – became the focus of my attention. Capsicum featured in quite a few of the Dishes that tempted, whether this was in the Masala, or added at the point of serving would remain unknown. I described my requirements, Mein Host pointed to South Indian Garlic Chilli (£8.50) which would include Rice, Lamb of course. 
The Blended Masala was abundant, this was a Curry that needed Rice, not Bread. The Tender Lamb was cut small and was well into double figures, a decent portion. The first intake took me by surprise, Garlic! However, this was not the Wonderful Garlic-laden Bhuna so memorably served at – India Gate – back in the day. This was Garlic Paste, stirred in, and not cooked. Occasionally one encounters this on top of a Garlic Naan, it is rare to taste a Curry this – Raw. The Spice Level was adequate, the Seasoning most certainly – under. 
One could be hyper-critical, but who is The Hector to criticise such a well established venue? Once the palate had adjusted, the eating was Pleasant. Towards the end it did feel a bit monotonous, all one Flavour, lacking in Complexity. I had already decided that I would be coming back tomorrow. If this is how they prepare the South Indian Garlic Chilli, then the Achari must be worth investigating.
London, 
The Signature Dish – Lamb Handi on-the-bone – was not available as the required notice had not been given. Sarina offered us two different Meat Curry Dishes to share, Marg opted for Chicken Pasanda when Sarina listed what else was on offer. I asked if a Paratha was possible, it was, four Chapattis (50p) would satisfy Ricky and Marg.
A Portion is three, fifty per cent more pleasure than most venues. Dry, Spicy and Earthy, these were Excellent. The Desi Sauce added just that little bit more. Hector was having a Starter, Marg knew the plan was to have Halifax Curry tonight. No comment. She ate her Modest Salad, again served with Desi Sauce.
Hector and Ricky sharing? This would be an historic moment. Sarina brought the Curry, a Meat Masala and a Meat Achari. She was keen to tell us that the Achari had – Fresh Pickle made by her own fair hands. The Breads accompanied, somewhere an order for Rice had been understood, it followed. The white bowls are deceptive, with nearly straight sides, they hold more than one might think. We had enough – to share.
The so distinctive Flavour of Bradford Curry was there. The Herb content, the Seasoning, the Kick, all Perfect. The Lamb was served Larger than it would be in the Bradford City Restaurants, still, this was as Tender as one would wish for. The Minimal Masala, enough to consider it – Curry – was the antithesis of what I had consumed two days previously in 
Appearance wise, it was difficult to tell this apart from the Meat Masala. The telltale Pickle hit home as soon as I started eating this Variant. Clean, Sharp, the Spice Level was even greater.
The Lightness of the Chicken coupled with the Quantity of Herb made this Pasanda look quite appealing, writes the Man who – never – orders a Chicken Curry. Marg placed a Soupçon of her Masala on my plate. Mint. Oh. Not for me, sorry.
There was always Bradford Curry, then Huddersfield Curry was found to compete in places. In October 2015, Hector instructed a Halifax Taxi Driver – take me to your Best Curry House. 
A Waitress came to take our Order, but could not answer any of my questions. A Chap came over, here we go. He recommended the Karahi Gosht over the Traditional Desi Karahi. The Handi Lamb he described as having – more sauce. Having had Curry this week that has tended towards – Soup -, the 
Karahi Gosht it had to be. Three Chapattis (£0.45) should be enough for us to share. The Capsicum Caveat was then announced. Green Peppers do not feature in many of Ziggy’s Curry Dishes – Usually only in Rogan Josh – I was advised.
The Chapattis were the best we had encountered on this Trip, proper good-sized Chapattis, with Girth.
There was a mass of Meat, all cut Bradford-small. The Quality varied considerably The Masala was the much sought after Thick and Minimal. The Spice Level was worthy, however, the Curry was Under-seasoned. As a result, this Karahi Gosht lacked any Distinctive Flavour. Where was the listed Herb content, the Methi? Slices of Large Green Chillies featured, plus a quarter of a Tomato.
This is a much sought after Curry. Some of the Masala came my way, it had much more Flavour than what I was eating.
Too Spicy for me – was Marg’s opening comment. She may say this, but unless the Spice Level is ridiculous, Marg always manages. Too much Tomato, not much Potato – was her next announcement. As she progressed further, Marg realised that what she thought was Tomato, was actually Fish, and then Potato. As with the Karahi Gosht, there was actually only the single piece of Tomato. The Potatoes were New Potatoes, halved, still with their skins on. Marg appreciated the size of these, working well with the Fish.
It was then time to walk across the barrage which separates Cardiff from Penarth. The Paget Rooms are located just beyond the Train Station, handy for later. On Sunday it was – 
Mint and Mustard (33-34 Windsor Terrace, Penarth CF64 1AB, Wales) also have branches in Cardiff, Taunton and Chepstow, a Chain, recommended by a former colleague. Entering at 19.10, all but two Diners were sat to the right of the Spacious Restaurant. We were given a table for two, peculiarly in close proximity to a couple of Ladies, the next Diners to enter were then placed on our other side. Why cram everyone into the same space? What was wrong with the other side? The Spring Menu was brought, Hector had once again signed up for – South Indian Cuisine.
Syrian Beef Curry (£12.95) has never been encountered before. A Keralan Dish, one would expect it to be closer to – Soup – and far removed from the preferred – Punjabi Dry. Rice would be required to soak up any excess Masala.
As we waited and watched the place fill up, still on our side only, we wondered why people were having Coffee to start. I managed to then glimpse the interior of a coffee cup, something – Red. We never found out what it was, however, it appeared to be part of a – Deal. Vouchers were seen to be exchanged. 
Twelve pieces of Tender Beef sat in a Thin, Dark Masala. The Masala had just enough substance to avoid being classed as – Shorva. Green Cardamom, Cinnamon Bark, and Curry Leaves were hidden in the depths. The anticipated South Indian Smoky Flavour was full on, I do enjoy this, for a change. There was a decent Spicy Kick, the Seasoning was slightly under for my palate, still, this was not going to spoil my enjoyment of my Penarth Curry.
This Vegetable Curry contained the four Classics: Cauliflower, Broccoli, Carrots and Green Beans. Marg assures me Baby Sweetcorn was also present, this I never saw. I did see a Copious, Creamy Masala, the type of Curry I avoid. Marg, however, is more than happy to consume this.
A Creamy Masala with a kick – was her opening observation. She too found the Fig & Fresh Coriander Naan to be to her liking, complementing her choice. Somewhere the Flavour of – Mango – had been lost.
The Bill
Hector has achieved his purpose for today, to get – Penarth – into the Curry-Heute Listings.
