As suggested on Monday, the first day of Glasgow Curry Week, Dr. Robin was keen to accompany Hector for more Curry-Heute. Having been to Karahi Palace, Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was the next logical venue to take The Good Doctor. Dr. Robin, having found the Curry Bug, went to Charcoals yesterday and plans to visit Akbar’s at the weekend. I reminded him to order – Asian Style – at the latter venue else he will receive Glasgow Curry, not Bradford Curry. Perhaps this week that should not be the instruction?
Shkoor, Mein Host, was contacted yesterday as is the Hector-Yadgar norm. Goshat Karahi for two was ordered, on-the-bone. It was only after the Order was acknowledged I gave consideration to inviting Dr. Stan also. Maybe not, and I hope all goes ahead and well tomorrow.
Arriving in the Southside early, Hector went on a quick tour of Govanhill venues. The findings are best reported in a separate Blog entry.
Omar and Naveed were behind the counter as I entered Yadgar just before 16.00. Dr. Robin arrived before I had taken my seat. A table had been set for four, two places were removed, we would be the only Diners for the next hour. This is the perfect time to eat for those of us unburdened from work.
Omar commenced The Assembly of the Feast. Poppadoms, The Dips, Onion Chutney, a Classic Yadgar Salad complete with sliced Black Olives and two types of Pickled Green Chillies. This was all part of the Yadgar Welcome, Naveed brought the Fish Pakora, now we were replete.
I had warned Dr. Robin that a mass of Food would be presented and that he should prepare by having an early and light Breakfast, and definitely no Lunch. Hector’s preparation was to have Nil by Mouth, as perhaps Dr. Stan had also been instructed?
The Black Olives pleased Dr. Robin, a particular favourite. The Fish Pakora was Delightful, Fresh and Moderately Spiced. With an inkling as to what could follow, Hector was somewhat conservative in his intake, Dr. Robin carried on regardless.
The Chap whose name remains elusive, brought the Karahi. Being a first-timer at Yadgar, I hit Dr. Robin with the customary – Wait until yours comes!
Behold – Karahi Chops – or so I thought. The Pile of Chops was way above the rim of the Karahi, it was impossible to say how many at the start. Beneath the Chops was the Residue Yadgar Masala-mash, the Oil was collecting around the mass of Food as one expects. Hector showed the way and decanted the first ten Lamb Chops to his plate. Dr. Robin took fewer, a more tentative start. The two Chapattis would be sufficient to share, no way should we fill ourselves with Bread. I have seen – Meat Feast – on Pizza Menus, aye right.
On November 10th 2013, Hector sat at Yadgar and was presented with a similar Karahi. On that day I counted Fifteen Chops , all for me, Obscene. Today I resolved not to eat more than Fourteen, no matter what. One has Standards.
The first batch was devoured, the limit of Fourteen could be reached without duress. Hector’s appetite was back. Meanwhile across the table, Dr. Robin had finally abandoned his knife and fork. That is not the way to eat Lamb Chops, Chapatti was the insulation.
I had scooped some of the Masala-mash and made an unexpected discovery. What to others may look like flattened Celery was in fact Karela, the Bitter Gourd. On recent visits to Ambala Desi Bar I have witnessed Fellow Diners struggle with a Karela Overdose, not here, this was subtle. The Bitterness of the Karela balanced the Slight Sweetness of the Masala, not any Masala, but the very distinctive Yadgar Masala.
And so we ate on, and on….
They must cook it for hours to get the sauce to permeate the meat, it’s right through – speculated Dr. Robin. In case it is not clear, this was not Tandoori Chops covered in a Masala, these were Tender Lamb Chops. I pointed out that the Masala was Tomato-based, no Onions were evident. Spice and Seasoning were both at Perfect levels, just how can Chef achieve this so consistently?
Glad I had a light breakfast – exclaimed Dr. Robin as he tackled the Final Chops.
I managed it – said Dr. Robin as he reached the conclusion. Hector had stopped at the targeted Fourteen.
Both Omar and Naveed had checked to see if any more could be offered, required. What more?
The empty Karahi showed very little Oil. The Bones were put back in. Mission accomplished.
The Bill
£30.00. The Standard Charge, still.
The Aftermath
Mr. Anwar Sr. was introduced to Dr. Robin, always a pleasure to meet the owner. Dr. Robin told him he would never have heard of, or found Yadgar without Curry-Heute. And so another Circle of Friends will be made aware.
Synergy
As we made our way back into the City Centre, Dr. Robin was still considering what he had eaten. That he could not identify a single Spice puzzled. The individual components had created a Unique Flavour, a Perfect Blend of Herbs and Spice. This does not come out of a jar.
Dr. Robin declared that he has now changed his expectations as to what Curry is and how to eat it. No longer will it be Naan, Rice and a Sauce with Meat buried/swimming somewhere. He appreciates the difference between – Meat with Masala v Masala with Meat.
Now to introduce him to Paratha…
Firstly, 
and everyone looks up. So it was here. The interior was a fraction of the size that was the original Pub, or 
Ikram, of 
Where is Waris?
Waris was first encountered at 
There was no Menu, posters on the wall advertised Kebap and Tandoori. Eventually I spotted the pre-cooked Curry and Biryani on display under the counter. It would be worth a visit for this, however, Waris has promised to cook to order.
Dr. Robin and Hector have been acquainted for well over a decade, today was the first time he ever made contact on matters other than Real Ale. It is 
Karahi Palace
The Lamb Karahi were brought with one Chapatti, halved, to start. Number two Chapatti would arrive after we were tucked in. The Lamb – on-the-bone – stood Proud. I suspect this was the first time Dr. Robin would have eaten – on-the-bone. Too hot to handle, I suggested he start by spooning the Thick Masala-mash from the base of the Karahi. Very tasty – was Dr. Robin’s immediate take.
Ambala Deli Bar
tion for Karela, however, Chicken Karela (£8.99) was his choice. I would slip into the conversation later that Hector does not consider Chicken as being the best Meat to put in Curry. Controversial no doubt as the majority of the population no doubt eat Chicken Curry. As it would take twenty minutes or more to prepare the Handi, Vegetable Pakora was summoned. Naveed brought this and an array of accompanying Dips with great efficiency. Camera-shy Irfan did add Ketchup. This greatly amused The Hector.
Our conversation was well underway. Introductions gave way to brief histories of our lives and upbringing. In terms of Curry, Hector’s is written 
A Pakora Spoon Race on Wednesday? This has to be seen. Hopefully this will happen on Buchanan Street at a time to be confirmed. A chance to visit the Catering College on Thursday is something Hector looks forward to. It was a Curry Course at Anniesland College which really began 
The Pakora was still not finished when Naveed brought the Lamb Handi. Irfan was well at home with this, Hector was glad there was someone to share with. With more Masala than the above referred to – Karahi – this is where the Marrow from the Bones makes all the difference to the Flavour. As Intensely Flavoured as Curry can be, Moderately Spiced and Well Seasoned, this Dish has been shared with a handful of friends since I first discovered 
The Menu was brought, the bound version is so different from the Newspaper of old. Dining alone in the evening unfortunately meant that ordering a Lamb Karahi was not on, it comes by the Kilo. I asked the Waiter, he pointed to two Dishes on a list. One was Chicken, the other Lamb on-the-bone. Lamb Masala (£7.95) it was with a Naan (£0.95). The Waiter was unclear as to whether I would be getting Lamb on-the-bone, he scored out whatever he had written and started again. Lamb on-the-bone. A Mango Rubicon (£1.95 – eh?) was ordered also.
Two Sauce Boats containing Dips were brought with a Bottle of Tap Water, none were touched.
The Aroma from the Lamb Masala was Wonderfully Distinctive. I could almost taste it before I started. Fifteen pieces of Lamb sat in a Thick Brown Gravy-like Masala. How different was this from the Shorva served in Deutschland in recent days? This was Real Curry, Punjabi Cuisine at its finest. Topped with Chunky Slices of Green Chillies and Ginger Strips, there was a considerable bite. Hang on, something was missing. Where were the Bones?
The Spice Level was Ideal, aided by the Chillies, the Seasoning a tad under. After the Erlangen 
The opening of Cafe Zafran (Brennerstraße 42, 96052 
A Large Bottle of Sparkling Water (€4.00) was a welcomed Accompaniment. Liquid without Alcohol, dearer than Bier in 
The Portion size was most satisfying: Potatoes, Peas, Green Beans, Cauliflower, Carrots, Courgettes, Tomatoes and Ginger Strips featured. I like the way the Carrots and Courgettes were cut lengthways.
This was a very Simple Curry, Pleasant.
Dr. Stan, Jonathan and Alan were making their first visit to the Curry House, Steve has been before. They were all warned, the Curry served here is the most Seasoned in any establishment Hector has visited.
Drei Jahren – was my greeting to Mein Host when we entered just on 14.00. For the second consecutive day Hector was recognised in a Deutches Curry Haus. I was handed a Menu but still studied the prepared Dishes on offer. The Base Curry Dishes are used as in any Curry House, Mutton Madras (€9.90) was the choice of Hector and Alan. Orange Lassi (€1.90) was advertised on the wall, I helped myself from the fridge and paid.
I too my seat and waited for Chef to make the necessary Tweaks. Steve surprisingly chose Mutton Vindaloo (€9.90), Dr. Stan and Jonathan both took the familiar option – Mutton Karahi (11.50). The Karahi would guarantee more than Meat and Masala, and we all know what’s coming next.
Eight Huge pieces of Mutton sat on Hector’s plate, sitting in a relatively Thin but Earthy Masala. Ginger Strips and Curry Leaves were the only other Solids in the Masala. Rice occupied half of the plate suggesting a Sensible Portion, there was still a lot of Rice. The Mutton was Huge, seriously Huge. I found myself cutting each piece of Tender Meat into four pieces. Now one can fully appreciate just how much Curry I had been given for my Tenner.
Steve sat opposite, it was apparent that his Mutton Vindaloo was worthy of any UK Curry Enthusiast.
Dr. Stan and Jonathan sat either side of Hector with their Mutton Karahi. The Masala was much Thinner than the Madras/Vindaloo, a definite Shorva, but not Excessive. Red Capsicum and Onions featured in the mix, Ballast possibly, but closer to a Masala Mash. There was the occasional – Mmmm – from The Doctor. Dr. Stan doesn’t say much when he’s eating. Jonathan had to celebrate the presence of the Capsicum knowing Hector’s abhorrence.
Basmati Rice, to share, was placed on the table first. There was more than enough but not the Wasteful Excess that too many Euro-venues supply. The Curry arrived, one could see instantly that the Ente Curry was Simple Fayre, Meat and Masala, the Lamm Karahi was the far Greater Dish.
What impressed me
The Ente Curry could not possibly compete with the Lamm Karahi, however, I was keen to order something else from the Menu. I also like Duck and only in Europe does it appear so often on Curry House Menus. One always comments on the Tenderness of Lamb, this was at a Different Level, Soft but in no way Mushy as Lamb tends towards. An Excellent Texture, being Brown Meat too it absorbed Flavour from the Masala. The Meat count was well into double figures.
Today is 
The Mittagsmenu replicated the a la Carte, however, I was later able to confirm Smaller Portions. Lamm Sabji (€14.90) – Lamm mit Gemüse in Currysosse. Medium – was suggested. Hotter than Medium? Levels were offered, two as Standard, I opted for three. Four exists, taking my mind back to 
I had only finished the first Cumin-laden Poppadom when the Lamm Sabji arrived. Firstly I had to deal with the inclusive Basmati, again enough for two. Spooning the Curry on to the Rice revealed the Largest array of Interesting Vegetables ever encountered: Carrots, Cauliflower, Courgettes, three types of Bean, Aubergine, Broccoli, and Ginger Strips. Mixed into this were six pieces of Lamb, this was a Mountain of Curry.
Level 3
The Quantity was such that defeat was inevitable. On seeing the Lunchtime Menu Portions, I was still happy to have ordered from the Main Menu.
Alles war Gut?
Tea Time
Mr. O’Leary has commenced a new Route: Manchester to Nürnberg at very advantageous prices. Nürnberg is as close to 
Approaching from Tibb St. all I could see was a building covered in tarpaulin, Men in hats hard at work. Had 
Rizwan took Cutlery and Napkins to a table occupied by one. Curtis is well known here, he would be welcoming. Meanwhile I completed my photographic ritual at the counter ensuring I had enough Chopped Green Chillies and more than enough Fresh Coriander.
Once the introductions were out of the way, Curtis asked if we had Curry Cafes like this in Glasgow. I replied in the positive though strictly speaking in Glasgow the Curry Dishes on display have to be reheated a Portion at at time. In Manchester the Curry is kept warm by baths of Hot Water beneath.