To celebrate the arrival of the Indian Visa there had to be Curry-Heute. Rather than pre-order one of The Classic Dishes, Hector chose to simply turn up this afternoon at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) intent on trying (at least) one of The Daily Specials.
Naveed greeted me with – Hello, Mr. Hector Curry-Heute. I gazed at the Dishes on display under the counter, one looked particularly attractive, it was Chicken. Adjacent was a tray of Daal Gosht on-the-bone. With the Indian Trip next month is it time to increase one’s intake of Lentils? The Lamb should lessen the blow. The Aloo Gobi looked irresistible.
Daal Gosht, a wee Bit of Aloo Gobi, and one Chapatti – was the order. I took my seat at the rear of the premises at one of the smaller tables. Some Chaps were deep in conversation in the middle of the room. They had dined, we were Four once they departed.
The new Young Waiter smiled in recognition as he placed a can of Mango Rubicon on the table. A tall glass was provided, new. Two Poppadoms, Two Dips and a Small Portion of Spiced Onion arrived in moments, enough to be getting on with. Naveed brought out a Plate of Salad resplendent with Black Olives. Tasty. At this point Naveeed informed me that they had just prepared Fish Pakora, some would be coming my way. Three pieces of Fresh Fish Pakora were brought with a Chapli Kebab. All of this was Complimentary. I could not help hear the Father of the Family at the table remark – All this for £14.00.
One is looked after at Yadgar.
Tackled first, the Fish Pakora was a Delight. Fresh was an understatement. How often do Venues serve up Pakora that has been pre-cooked then re-fried? This was good timing on my part.
The Chapli Kebab is a Pancake of Herbs, Vegetables and most likely, Chicken. Yes, Chicken Starters are acceptable. Full of Flavour and with a Modest Kick, this Kebab was a joy to eat. I am happy to say that the Salad was also put to good use, a Variety of Textures. I could have left at the conclusion of this phase, however, there was Curry to come.
The Oldest member of the Yadgar staff, who is mostly behind the scenes, passed my table.
You’re here on your own. Chef Arshad also greeted me. He knew that I had not pre-ordered and therefore was here to sample his other Creations. One cannot live by Karahi alone.
Naveed brought the Two Curry Bowls and the Chapatti. He asked if there was anything else I required. What more could he do? A departure from the usual Half Kilo of Goshat Karahi, it was quite a change to be eating from a Crockery Bowl. The Daal Gosht was tackled first. Six good sized Pieces of the Tenderest of Lamb, Two Pieces on-the-bone. A Modest Portion for The Hector. The Masala was approaching Shorva, but was thickened by the Daal. Lentils, taste of… Lentils. Not an option I normally would choose a la Carte.
Pleasant enough, never going to that outstanding. With the Seasoning and Spice at an acceptable level, this was probably as good as this Dish could be. Meanwhile in the other Bowl…
The Vegetable Curry served at Yadgar is Hector’s Benchmark. How so much Flavour can be achieved without a Meat Stock Hector does not know. The Aloo Gobi was up to this standard. Dry, Very Dry, in comparison to the Daal, yet there was an underlying Moistness. The Cauliflower had been cooked down towards Pulp and therefore became the Base of the Masala. The definitive Yadgar Taste was there. The Dry Spice Coating on the Potatoes added to the Mystique. I could have eaten much more. This was Sheer Pleasure. Hector – The Vegetarian? Not likely, but I am told we will see a lot of Vegetables in India, should we get there.
The Bill
£8.00. Much appreciated.
The Aftermath
I had to remark to Naveed about the intensity of Flavour in the Aloo Gobi. How do they get so much? He agreed. This is indeed Something Special.
Marg snaffled one piece of my Chicken Tikka as I dealt with the Seekh Kebab. This left the two smallest Pieces of Lamb Tikka ever served to Hector at the 
Tracey and Steve were well into their Methi Gosht Karahi. This was as Thick and Dry as Hector loves. Both were served on-the-bone. This was unexpected, normally one has to order Lamb on-the-bone in advance at the 
Marg was enthusing about her Lamb Mint Coriander Masala. This may become her Dish of Choice in future visits.
Eventually The Waiter came over and asked what we were waiting for. Was he not aware that Two Diners had no Curry?
Moments later portions of Achari Gosht were set before us. No new Parathas. Do we start? Do we wait? The Fresh Parathas were promised. The Other Waiter brought the Pilao Rice. We cancelled that, we don’t need it. Marg took the opportunity of his presence to order a Milky Coffee so as we would not be detained. Tempes Fugit. It was 20.00.
Howard remarked on the lack of Spice. Hector was appalled at the Masala, it was Shorva, not the Thick Masala that I was anticipating. The entire nature of the Dish had been transformed. This was Poor, clearly thrown together. There was a Potent Pickle Flavour, but not much else. There was no Methi. The Lamb was on-the-bone, but there was as much Bone as Lamb. Tracey observed that Howard and Hector’s Dish did not even look the same.
Rashid finally re-appeared and immediately apologised. He declared that it was all his fault. As Mein Host, yes. However, it was necessary to inform him that the lack of communication with The Waiter was the root of the matter. He had neither observed, listened, or acted. More Training.
Marg drove the Ladies to The Commodore. The Chaps walked along in the Perpetual Helensburgh Rain. Slow Train played their Set. Get it on. 
To mark the moment that Hector parted with his passport in order to secure a Visa for 
The Curry came in moments. Quite a Plateful as it happened, plenty of Lamb Mince with a Sufficiency of Potatoes. Leaves and Stems were found buried within, Fresh Coriander was the deduction, there was no sign of Methi. Oil collected in the base of the plate, never a problem for Hector, though some do question this. Green Chillies gave the required Kick. Very Pleasing.
The accompanying Chapatti was what this Blog has described before as a Wholemeal Chapatti. The Chapatti served here is Darker than the Norm, and goes to Crisp. Half Chapatti – Half Roti? That a dozen or so 16kg bags of self raising flour were piled up on the floor of me just goes to show how little I know about the use of flour in such venues. Though, Hari at 
Haggis, Bratkartoffeln mit Speck, Ratatouille, washed down with some of Bradford’s finest Mango Lassi.
week of the Manchester Beer Festival saw The Company retreat to Lancaster. Prices for Saturday night hotel rooms in Manchester are inflated, something to do with Fitba’.
The Travelodge – After Midnight
We had chosen a table at the start of the room, as far away as possible from the Family with Children at the Stage End. Two Young Boys, with segs, or similar, on their shoes, a laminate floor, a recipe for a racket. Not just the odd tap, up and down they ran, up and down. Parents, control your children! At one point there was a hiatus when as ever it all goes wrong. I gestured to the Fathers – why are we having to put up with this? There was respite for a minute, maybe two. Tap, tap, tap…Another family arrived and sat opposite us. The two young girls decided a game of – Tig – was acceptable. Up and down… Parents, control your children!
Nauman arrived, he addressed me by name. I asked him if Fish Karahi was possible, it was not too late to change the order. The Chef assured him that he was afraid the Fish would burn on the Karahi. More training required? Hector would stick with the Lamb Masala.
To watch Steve devour a 
Steve had no problem with a Half Kilo of Lamb on-the-bone this early in the day. With the Lamb gone, he wiped the Karahi with some Naan. The Lamb Karahi served at 
Entering around 12.30 four of the eleven tables were occupied. What shocked was the Queue, a Dozen Curry Enthusiasts stood before me, fortunately some were ordering Takeaways. It did take longer to serve these customers, the foil trays being carefully filled first with Rice then their choice of Curry. This gave Hector time to survey the seen. A Lamb Curry was spotted, success. The Chicken Curry was adjacent, to be avoided, my preference. In Interesting Mixed Vegetable Curry was the choice of many. What would be my Third? I asked – what else is there? Kofta Anda was the Surprise addition. Yum.
The Lamb Shorva was tackled first. The Lamb instantly gave off a Peppery Kick. It is commendable when the Meat gives off its own Distinct Flavour rather than sit on the plate hoping to absorb from the Masala in what ever short period of time they have been in each other’s company. Six Pieces of Tender Lamb were in the Portion, enough to impress and not distract from the diversity of this Rice with 3.
Update 2025
Lahori Taste (36 Chapel Hill, Huddersfield, HD1 3EB, England) is next door to the Rat and Ratchet where The Company brought in New Year 2014. We have been regular visitors to this Pub in recent years, especially given the inconsistency of the once wonderful – Grove. Lahori Taste was seen as a Takeaway only. Tonight I spotted chairs and Diners through the steamy windows as we arrived late afternoon. A thought, one day.
Curry-Heute Experiences in Huddersfield have been mixed. The Gurkha Thali was Dreadful, it has gone. LaLa’s at the Station adjacent to the statue of Harold Wilson was as good as a Bradford Curry. LaLa’s is a Formal Restaurant, alcohol, hot and cold running waiters, Lahori Taste is at the other end of the market. This is where The Hector prefers to be, how else can I afford to eat out so often?
Permission to take the Photo was granted. I thought that taking The Chaps might be a step too far. They were particularly friendly, indeed everyone who passed though these premises whilst we were there had a smile for us. Spot – The Tourists!
A Modest Salad and Dips made an appearance on the table. Then came – The Moment. One knows, immediately. Quality Karahi speaks to The Hector before it is tackled. The Vapour rising from the Karahi made photography difficult. I had to take photos of Steve’s Karahi too, just to increase the chances of capturing this Visual Feast. Look at the size of The Portion! As good as a Half Kilo? With a strip of ample Chapatti in hand, here we go…
The – Wow! – was instantaneous. A Curry to note, forever. The Seasoning was pitched correctly, it was there. Where was The Methi? No Methi? I heard Mein Host give the instruction. Ah, The Methi… Hector was in that Special Place, Curry Heaven. Knock on the table.
Steve was in raptures also. Hector was too busy eating to record every quote.
The Aloo Gosht was plated as is the norm. Mags too had been given a Treat.
I knew when you asked that you knew your Curry – he remarked. There had to be a Staff Photo. Ahmed is in the middle. We like Ahmed. We love the Lahori Taste. We shall be back, with more people. May 2016? Before? If only it was not the Penistone Line that connects Sheffield with Huddersfield.
Hector awoke to find a text from an irate Man from Bradford. Burgers are not his thing – Exact location and time for dinner curry please. The reply was simple – 
From the Central Arena Travelodge it was a five minute walk to the bottom of Cheetamhill Rd. The 135 Bus is frequent, Hector was at the
The lights in the main Dining Rom were not on yet. Hector was greeted by a Chef who provided the illumination and let me have the choice of tables in the empty room. A First. I told him I was expecting Company and so he let me sit whist I waited, and waited.
The Half Kilo of Lamb Karahi on-the-bone was a mere £9.50 on the Lunchtime Menu. For once, Boneless Lamb was more than on-the-bone at £10.50. I have often wondered why many venues charge more for the privilege of Less Meat. A Single Roti (50p) would accompany, more than enough Bread this early in the day. A Naan was only 80p. A Can of Lemonade (70p) was also ordered, then another. There was no sign currently of the controversial Water Bottles for which one was expected to pay. No Sparkling Water either, unforgivable.
Some may be put off by the visible Oil, how else can this Masala be created? Actually, in a variety of ways given the various finishes on offer. Olive Oil is Rich, perhaps in the extreme, certainly so for this time of day. This simpler interpretation was Ghee-based Hector believes. The Buttery Flavour from the Thick Masala suggested so. No need to count the pieces of Tender Lamb, more than a man needs. How many Bones? Three, this left a Mass of Meat. Never mind counting, keep eating, Savour The Moment! The Masala had the level of Seasoning which Hector believes should be mandatory in all Curry Dishes. No Seasoning = No Flavour at all. The Spice Level was never discussed at the time of ordering, no need. The Spice was such that nobody would have been troubled, sufficient to titillate the Hector Palate.
This was truly Wonderful, the – Wow – was self-evident. The Joy of Lahori Cuisine.
Mein Host introduced himself, Mr. Nauman Ali. Hector also revealed his true Moniker. The conversation continued. The attitudes of People to Curry and Restaurateurs to their customers was the core of the conversation. The people who are misinformed as to what – Curry – and even – Karahi – is. There was mutual outrage at the inclusion of Capsicum, what is this Ballast doing in any Dish from the Indian Subcontinent, it’s a plant from The New World. That some need to have alcohol with Curry was discussed at length. Nauman admitted that Restaurants which are licensed are as interested in profits from booze as they are the food. Also, and more worrying, an attitude of – once they’ve had Lager, you can give them anything. There is no such distraction at 
The Man from Bradford was pestering The Hector from the moment we found each other at The Manchester Beer Festival – when and where would be – The Curry?
The road was dug up in all directions, indeed Manchester is pretty much dug up with tramlines being realigned. Trams, in the UK?
In 
The Fish Karahi did not look to be Wonderful, little sense of Karahi.
Overwhelmed by spice, masking the flavour. 
The Lamb Karahi did look the part, the Thicker Masala, well certainly Thicker than the Shorva served in Manchester’s Northern Quarter. I had asked for – Extra Methi – this had been included. The Fresh Coriander Topping was the obvious Herb. The Seasoning and Kick were Fine. The not-excessive Masala had a good Oil Base. The Lamb was mostly Tender, one or two rubbery bits. One kept waiting for the – Wow – the back of the throat was where this occurred, unusual. At least this was a Lamb Curry with Methi as opposed to Saag. It was nearly there, by no means poor, again one had hoped for Better.
The Kulcha Naans were Poor. Far too soft, no seeds, were they in fact Kulcha?
Howard had given me a heads up about the Lamb Chops, they did indeed look good. Hector needed Rice as Ballast given what would follow this mid afternoon Lunch-Dinner. Biryani was offered. Lamb Chops and Biryani it was. Rizwan asked if I wished Curry Sauce on the Biryani – No, just The Chops.
Four Good Sized Lamb Chops sat atop the Chicken Biryani. Spiced Onion and a Modest Salad had been placed on the side of the Rice. This still looked a wee bit Peely Wally and so I took it back up to the counter to add The Toppings – Diced Ginger, Chopped Green Chillies and Fresh Coriander. Much Better. It was.
