Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)
Somehow, Hector had not been to Glasgow’s foremost Curry House yet in 2017. It was time to rectify this. Normally when dining in company, one pre-arranges the Karahi Gosht or similar. Occasionally I just show up alone and try the Daily Specials, today was in the latter category.
Hector fancied Rice, not just Ordinary Rice but the very special Yadgar Vegetable Rice. Arriving just after 15.00, the Chap whose name I am destined never to establish was manning the shop. He talked me through the Daily Specials. Dismissing everything Chicken and Chana, I was left with Lamb and Potato, or Aloo Gosht if you prefer. I do.
I walked past three sets of Diners to take up a seat at the small table at the rear of the House. A new Waiter brought me Mango Rubicon, Spiced Onions and Poppadoms moments after I sat down. Naveed, who is usually front of house, entered and was surprised to see me. Pleasantries were exchanged, not knowing I had ordered, he suggested Karela Chicken which was not yet on display. One day Hector will order a Chicken Curry, hell may freeze over first.
Chef Arshad popped out of the kitchen, he too was surprised to see me. Later he came to sit with me for a chat. Hector was honoured.
The Yadgar Salad made an appearance, Black Olives and Pickled Chillies being the standout components. One Poppadom was more than enough, I had not finished the first when the Vegetable Rice and Aloo Gosht were brought.
The Rice was well Spiced and Flavoured in its own right. The Potato content was abundant, Peas were also mixed though, Today, there was no Cauliflower. With the plate piled high with Rice and Potato, I had to create the traditional crater to make room for some Lamb, and more Potato.
Eight pieces of Lamb sat in a Shorva. Technically, this was Lamb on-the-bone, though only one bone was present. This was a Sucky Bone, so the Marrow had done its job. I sampled some of the Shorva, the Spice and the Seasoning were Perfect, no other Curry House gets this much Flavour into such a Thin Masala.
The Lamb decanted, I spooned the Shorva sparingly. I have learned to eke it out, else it disappears into the Rice. More Shorva was added as I made progress. At the halfway point, I realised I would actually finish this self created Biryani. The Lamb was Tender Soft, having sat in the Shorva all day, it had taken in the Flavour, so much better than the Mainstream Curry House where Meat is introduced to Masala immediately prior to serving.
Naveed came to ask if there was anything else I desired. The answer was – No – as it always is at Yadgar. Just how well I had been looked after? This photo reveals all.
The Bill
£10.00. a flat fee.
The Aftermath
Time to meet up with The Chaps who I have not seen for two weeks.
The Edward G Wylie is set to close? There ain’t no sanity clause.
Shopping done, it was time it was time to take The Mother of Hector for her fortnightly Curry Lunch. Our ongoing tour of Southside venues open at midday took us this fine Monday to 
Hector had Lamb Bhuna in mind for Mother this afternoon, alas it was not to be seen on the Menu. I asked if the Menu had changed, it had, just after my 
Mother continued to study the Menu, she was amused at the presence of Pizza. Aren’t we all? Hector was amused at the pricing for the – Phool Gobi Gosht – (£8.99) – lamb cooked with fresh cauliflower in a thick masala sauce (lamb £1.00 extra). A Lamb Dish which costs an extra Pound for Lamb? If Howard was here he would have picked up on the tautology – masala sauce. We must have this one day, just to be pedantic.
Cousin brought the two Karahi, they were almost indistinguishable, one had bones. Mother had tried to plead for a small portion of Boiled Rice, the 
The Mango Chutney provided was possibly half of what would come in small jar. The Garlic and Coriander Naan had been halved. Boo. Still, there was still the Opperchancity to tear off strips as required. The Naan was Light and Fluffy, a bit Doughy around the edges, just the way I like it, again so different from 
The Desi Karahi Gosht had that sublime appearance which raised expectations even further. How Thick and Minimal was the Masala presented here? Tomato-based, Totally Rich, oozing a welcoming aroma, I was almost in ecstasy before I started.
I decanted a Mother Portion of Boiled Rice on to the plate, then as much Karahi Gosht as I thought Mother would manage. She did the necessary with the Mango Chutney. Mother was in raptures before I got going.
Mother’s take on the Lamb was accurate. This was – so Tender. With one – Sucky Bone – Ribs – and one – Chop – the bone content was purposeful, adding more to the Overall Flavour. The Spice Level was never challenging, Sufficient. The Seasoning may have been a tiny fraction below Perfection, still, this is what I have been missing. It’s good to be home.
Marg and Hector visited Indian Palace (Estrada Monumental, 197 9000-065 Funchal, Madeira) yesterday to check out the Menu and make a booking for six people this evening at 20.30. This morning we discovered just how cold and wet Madeira can be in February when we took the Bus across to the north coast. Santana is famous for its Triangular Houses, that done a Taxi sped us back to the dry and warmth of Funchal.
The Lomond Six arrived at Indian Palace punctually. The Waiter who had taken the booking recognised Marg and Hector, our promised table at the far end of the room beside the balcony was waiting. This Chap would look after us for the duration. He remembered my specific questions about tweaking the Dishes, we were set to have fun.
Marg’s Mago Lassi attracted some attention. Served in a Tall Glass, it resembled something one might be served in an Ice Cream Parlour. The entire Company looked on in appreciation.
The Vegetable Mix Pakora had Potatoes, Cauliflower and Onions. They were not the finely chopped Melange of Vegetables as 
The photo of the Tikka Mix Starter does not do it justice. There was more Meat here than I spotted. The Seekh Kebab and pieces of Chicken are visible, Steve assures me there was Lamb and Pork too.
Eight good-sized pieces of Tender Lamb sat in a Wonderfully Thick Masala. On cutting, the Lamb was seen to have the Fibrous, Columnar Structure, that has puzzled me for years. After a week in Funchal, I have come to note that the Quality of the Meat served is Excellent.
The Masala was Tomato-based with Minimal Onion Strips. Rich in Flavour, it was well Spiced, a Kick, not excessive. The Seasoning was exactly as it should be, enabling the Flavours to emerge, but where was the listed – Herb? The Paratha was a good choice of Accompaniment, Rice would not necessarily have suited this interpretation of Karahi Gosht.
Visually, there was not much difference between the Karahi Gosht and the Lamb Bhuna. The Masala in the latter looked as Thick as the Karahi Gosht and was also not to excess. I could see small strips of Red Capsicum, the presence of which was not an issue for Ian.
This had appreciably more Masala than the previous two Lamb Dishes. This is Steve’s Standard Order, so he has had a few hundred of these. I do not exaggerate.
This is not the style of Curry which Hector has the Opperchancity to review often. The Soupy, Yellow Masala was topped with Cream and Nuts (Almonds?). Given the nature of this Dish, not a lot of Meat was visible. Ann was very pleased with her choice:
As with Korma, this Dish is what it is. One cannot therefore criticise the Soup-like appearance. Marg had agreed – a Kick – with the Waiter at the time of ordering.
Finally, I asked for:
Having studied the Menu on display outside, Hector already knew he was having Lamb Bhuna (€9.90) regardless. I should have stuck to my guns yesterday at 
Lamb Bhuna, how often, in the UK and beyond, is this presented such that it could be any other Curry? The Lamb Bhuna at Namaste impressed immediately, the Masala was Thick with Onion and Tomato, Success.
The Lamb was decanted, around eight or nine Decent-sized pieces. Tender – does not give a full description, this Lamb was Seriously Succulent. There was a sense of the Lamb giving Flavour to the overall experience. The Spice Level was Moderate, some would say – Mild, however, the Seasoning was all. This was a new – Taste Experience – the Cumin Seeds, Tomato, and Onion were complemented by Cloves and Curry Leaves. Fine pieces of debris were encountered throughout. This was an Excellent Curry, the Seasoning was clearly the key to the Overall Flavour, releasing everything else to create what was most certainly today, a Wonderful Blend of Spices and Herbs.
Having perused the Menu yesterday on the street, I had not spotted the – Chef’s Specialities – I must have been looking at – Old Favourites. I had narrowed my choice down to Mutter Keema (€11.50) or Lamb Bhuna (€11.50), both of which came with inclusive Boiled Rice. Given the rarity of Keema Mutter in Europe this was tempting, but if I was to properly judge the Curry served at Indian House, it had better be the Lamb Bhuna. Marg would choose Stuffed Samosa – Vegetable – (€2.95).
The Waiter had other ideas for The Hector. He assured me that the Dishes on the other page had much more Flavour. These too came with either Plain Rice or a Naan, all Lamb Dishes were €12.95.
The Lamb Achari arrived in a Karahi which was ironic given last night’s Karahi at 
The Naan was most certainly not a Garlic Naan, I was not going to complain, it looked Splendid. The Naan was a Good Size for one person, I could have finished it at a push. It was Light and Fluffy yet had a Decent Thickness. This was a Naan, a corollary to what was related at 
Menus were provided and Drinks arranged. Given that this would be an extended event, Hector decided to eschew the normal Sparkling Water and have a Coral Bier (€3.75). Louise and Steve made it three, Marg stuck to Sparkling Water (€1.75). Ian and Ann made a choice which must be the first representation in this humble website a – Bottle of Wine – Red (€11.00).
Marg would have Pullao Rice as her accompaniment, Ian would share Plain Rice (€2.00) and a Peshwari Naan (€3.90) with Ann. For her Main Course, Ann opted for Fish Masala (€11.50), Hector was also intent on Fish, the Fish Karahi (€11.50) as described did not contain the dreaded –
Starters, we had to. Shami Kebab (€4.50) is not something one encounters often outside of Desi Curry Houses, or 
The Chaps were beaming when the camera appeared – Fame! It is not often one is invited to inspect and photograph. All was well here, absolutely spotless. How Chefs keep their – Whites – white still baffles. It was in the kitchen that – Cauliflower – was agreed as my – Substitute Vegetable – and my Fish Karahi would be served – Madras Hot. This amused after my discourse on the – Spice Scale – 
Louise is becoming used to the ways of Curry-Heute, and thus knew that meaningful quotes were required.
The Karahi looked pretty much like any Curry served in the UK except they were served in the same Metal Pots as the rest. Red and Green Peppers were present but not in huge pieces and not in the ridiculous style of Capsicum and Onion Blobs which Chefs too often use as Ballast. Masala-rich this was far from – Soup – the Meat content was significant.
Having seen this Dish before my own Fish Karahi, I was hoping the Karahi would be significantly different. This was a Creamy Curry, too Soup-like for Hector’s Palate, but this is what The Lady ordered and possibly expected.
Steve was kept busy arranging his various components, the Vindaloo, the Pullao Rice, the Garlic Naan and the extra Chillies. This also kept him quiet., however, he would have his say. There were many more pieces of Potato than I had been served yesterday, eight was mentioned compared to my two/three. 
So much for Hector’s recommendation. The Meat content was clearly sufficient so as not to spoil the experience. When Steve was asked to describe his Lamb Vindaloo he stated:
I had hoped for something to compare to the Best Fish Curry served anywhere, the Fish Chettinad served at 
The Waitress who had been busy at other tables this evening came over with three plates of Mango Kulfi. It was possible that these were Complimentary, however, as we were unsure we questioned for whom they were intended. She returned, for us.
Hector and Marg have flown south towards the sun and some heat. Consider 
There could be up to nine Curry Houses in Funchal, even The Hector will not get round all of these in seven days. Our accommodation is on the eastern extremity of the Old Town, the Curry Houses are all west, in the newer parts of Funchal. We walked for an hour in glorious sunshine and warmth, firstly along the promenade, and then along the cliff-line. 
Three other Curry Houses were passed en route – Taj Mahal – 
Portugal, Curry, it could only be a Lamb Vindaloo (€11.30), after all it was the Portuguese who are given credit for inventing it. Meat marinaded in Wine, served with Potatoes, Spicy. That Vindaloo has become associated with being on a Scale above – Madras – is probably nonsense. So it goes.
There was time to take in the surroundings and décor. Sabor da India is bright and spacious, decorated in pastel shades. With ubiquitous table cloths, one is most certainly here – to dine. Marg and Hector, however, were here for Sunday Brunch. When the Waitress returned, she too greeted us and brought the second bottle of Sparkling Water, all was set.
The Lamb Vindaloo was served in the Metal Pot one sees on every High Street in the UK. The Masala impressed instantly, it was Minimal and Thick, exactly how The Hector seeks his Curry. Topped with Ginger Strips, again this looked very homely. The Pullao Rice came in a Sensible Portion, I took enough, Marg helped herself to some then finished it.
Decanting the Meat, there were around eight Large Pieces with only two or so pieces of Potato. This was Lamb with Potato, I could not help recall my last Vindaloo abroad when in Düsseldorf’s –
Some of the Fiery Chillies were placed top left, some Chutney top right. I stirred these in as and when. The Base Flavour from the Curry was quite Earthy, a Decent Mainstream Curry, a bit Under-seasoned. When the Smoky Flavour from the Red Chillies kicked in, then I had something to behold. The Chutney had an overwhelming Aniseed Flavour, I did not return to this. The Spice Level had now moved up a gear. This was a Vindaloo in the classic sense. Do not touch the Water at all costs, there lies madness.
The Flatness of the Pakora made me wonder of what it was comprised. Aubergine, Cauliflower and Onion were listed by Marg. With the Salad mixed in, she was thoroughly enjoying her – Snack. There was no further mention of Coffee and Cake. Savoury Rules!
Meanwhile back in the Land of The Vindaloo, the Lamb was found to be suitably Tender but unfortunately had never been marinaded in Wine as I had hoped – The Romance of the Portuguese Vindaloo, not. The Freshly Chopped Onions came into play towards the end, I needed the Diversity, away from Masala and Meat. To be fair, there had been Peas in the Pullao too. Bay leaves and Bits of Bark accumulated at the side of the plate giving the Curry an air of Authenticity, some thought had gone into the preparation; for a European Curry this was indeed most impressive. No visitor from the UK would have cause for complaint.
Nine Diners were already present when Mother and Hector entered Anarkali just after 13.30, two more came soon afterwards. This is good for a Tuesday Lunchtime, the associated Menu may be good value.
Mother glanced at the Lunchtime Menu and stated that she is not a fan of Pakora. Even with a few pieces, she would be unlikely to finish her Main Course. I asked for the a la carte, this came immediately.
Mother’s Order was as it was and shall remain: Lamb Curry (£9.50) with Boiled Rice (£1.80). Chutney was asked for, the price of this to be announced.
The Paratha was Huge and had Girth. It was already a matter of – how much would I leave? Layered and Flaky, and served Whole, only a lack of Seasoning stopped this being Perfect. It was still Damn Good.
There was more Lamb here than Mother would ever eat. The Masala was the standard – Puréed – Classic Indian.
With three pieces of Lamb left and lots of Rice, the Doggy Bag was declared.
Oil was collecting at the base of the karahi, just the way I like it. The Seasoning was not up to Hector’s hoped-for Level, the Spice was Moderate. There was an underlying Earthy Flavour from the Masala, sadly the Meat itself was giving out very little. Hector too thought the Doggy Bag would be summoned, this was a Huge Portion to attempt this early in the day. Fortunately, the Meat gave way to Mushrooms, more easily digested, and giving off their unique flavour. For the record, I would never have ordered a Curry without Mushrooms in the Epoch when I last dined at Anarkali.
So there we have it, Anarkali, founded in 1975 and one of Glasgow’s few actual – Indian Restaurants. That this venue has survived this number of years is proof that they must be doing something right. The competition in this part of Glasgow is Fierce, if Classic Curry is your thing, give Anarkali a try.
Four months ago, Hector and Howard dined at 
One of the Sons of Akhtar greeted me on entry @21.10. 
On Marg’s arrival, the Poppadoms and Dips were presented. She had never met Akhtar, sorted.
The Desi Handi’s appearance was confirmation that this was as – how Hector likes it. The Masala was Thick and Minimal, the Temperature was – Hot – the Spice Level was – Fierce, but still the Seasoning was not at the level I seek. Enjoyable as this Meal was, the Spice Level killed any chance of the Full Flavour coming through, I did not get my Methi Blast. The mind wandered, twenty metres along the street lies 
Meanwhile, across the table, Marg made headway with her Prawn Puri. I had to ask if she could tell in what way it was – Desi. She was unsure. Opening the Puri revealed a Brown Masala, no needless Food Colouring here. I helped myself to a Prawn, they do tend to be Sweet, Mmmmm, as expected.
Unbelievably, Hector has not been to 
The Lamb Karahi was brought out first – Hot and Sizzling – in the too hot to touch Karahi, an amazing sight and sound. Dr. Stan’s Bowl came immediately after, this looked to be a more than Substantial Portion. Only one Chapatti was presented initially, strips were torn off, I had to interrupt the Good Doctor to secure the ritual photo. He was off. We ate in – Companionable Silence – thereafter. Not a Peep from Dr. Stan, not even his customary – Mmmmm.
The second Chapatti was presented, there was no stopping us now.
The Lamb was a mix of cuts. Chop Bones protruded from the Masala, some Meat was on-the-bone, some off. Tender – hardly describes the Quality. By the time the Chops were cool enough to tackle, the gnashers were in top gear. There is only one way to tackle this Dish, get stuck in.