Two days to go, hopefully, before Curry-Heute goes into overdrive. To practice for the Trip to India, it is time for Hector to address – The Vegetable. It was hoped that the Outstanding Vegetable Curry sometimes available at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) would be waiting, alas not. Omar talked me through the Daily Specials. The obvious Vegetable Dish today was Aloo Gobi, Peas and Carrots short of the full Vegetable Curry. The Vegetable Rice served at Yadgar is – Simply The Best, this had to accompany.
I took a seat at a table for six, the only free table at 16.00 this Thursday afternoon. Mr. Anwar Sr. was sitting a small table having his break. Greetings were exchanged – Two days to go – I reminded him.
With Naveed on vacation, Omar was a bit rushed off his feet, serving tables and the counter. As ever, the Takeaway Trade was continuous. All is well at Yadgar, though they will need to get the signage fixed.
Two Ladies sitting opposite had ordered the wonderfully dark Lamb Daal that I had declined, this would have been Choice #1 on any other drop-in day. Six Chaps were destroying portions of the Wholesome Chicken Tikka which is always on display at the counter. Omar assured me my wait would not be a long one.
For once, The Hector was not treated to the usual Poppadoms and Dips, straight to the Main Event. The Aloo Gobi looked Stunning.
The Masala-mash was Minimal, made from? Yesterday’s Cauliflower pulped? The Orange Glow from the Oil made one realise that whilst this was not a Heart Attack on a Plate, there would be a certain Calorific Content.
The Vegetable Rice was a veritable plateful. Pilau Rice rich in Peas, Potato and Cauliflower, eh? Was this a sensible order? You bet! Spooning some of the Oily Potatoes and Cauliflower on to their Healthier Counterparts, the Mix became most attractive. This worked.
The Kick from the Aloo Gobi was instant, then the Yadgar Flavour was found. How they can achieve this Unique Flavour with Vegetables has always puzzled. It must be in the Oil.
Gosht – is Hector’s normal food intake. This is a word that is unlikely to appear often in the days to come. I am led to believe that Vegetables are the norm in Northern India, however, my experience of Hotels in Sri Lanka is such that they cater for all tastes.
Chef Arshad came out from the kitchen. He knew he had not prepared my usual Karahi Gosht.
I am being Vegetarian today, two days to go until The India Trip. Shkoor tells me I shall hate the food.
Mr. Arshad retired to the kitchen, chuckling. This I had never seen before.
What is The Hector letting himself in for?
The Bill
£7.00. This includes a can of Mango Rubicon.
The Aftermath
Nearby, on Victoria Road, the Damascus Cafe is open for business. A small venue, Chaps were sitting in watching TV and not eating. A scene reminiscent of Geraniou in Athena. What Delights do they have to offer here?
the Hiatus of the last two years. Downstairs has not been occupied in the recent visits, tonight there was a large family group, with weans. Surely not a repeat of 
Breads tend to cool faster than the contents of a Cast Iron Karahi, this can lead to an excess intake of The Accompaniment. The Second Paratha, also Well-fired, was placed under the first; such Pleasure when Dipped in the Oily Masala-mash. Time to focus on the Lamb.
I suggested to Steve that still more Seasoning was required, I like my Karahi to be seasoned to the limit, Steve otherwise. He was once again very impressed by what he was eating:
Sitting at the top of the stairs, Steve and I had to tolerate the full impact of the weans running up and down the stairs, even through the restaurant, playing tig. This is not appropriate Restaurant Behaviour. Has The Hector become more intolerant of weans since retiring? You bet. Parents, do your job or arrange a sitter.
A Friday spent at the Hawkshead Spring Beer Festival in Staveley had to end with a Curry-Heute. Having been separated from The Company on return to Glasgow Central, it was as much fate as chance when Mags was rounded up on Union Street. The lure of her Favourite – Aloo Gosht was the sufficient Pull Factor. (After last weekend at the 
Taking our seats in the Downstairs area, I could see Chef in – The Spot – with his back towards us. Is Rashid back and has he had a haircut?
With the Ginger Strips atop, the Sucky Bones and Chops visible, it was time for what is always a Treat. Ayaz knows how I like my Karahi, but may have balked at adding Sufficient (?) Salt. Chef Rashid would not have, he must be due back soon. Still, this was another great Curry Success. The Most Tender of Lamb, Different Cuts, Ribs too; the Thick Masala-mash revealing the Melange of Flavours, the Joy of dining at this establishment. As one approached the end game, the Food has retained its Heat due to the Starting Temperature and the Thickness of the black Karahi itself. Who wants Cold Curry?
The Hector was too busy enjoying his own and wondering why the 
roof of my mouth remained intact.
Entering just after noon, Hector was the first customer of the session. This was at the upmarket end of the spectrum, hot and hotter running Waiters, tablecloths galore. A Lunchtime Menu was placed on front of me. Normally I would still ask for a la carte, today would be a different day.
Regular Readers will now anticipate the Lamb Balti, but as I can now state that all being well, The India Trip is next week, it has come time to accept – Chicken, the Meat I may have to settle for. Chicken Tikka Bhuna it was, served with Rice and technically a share of a Naan, Onion Bhaji to Start, all for £8.90.
The Onion Bhaji came as a Pair. The Presentation was worthy of such a venue, a Sauce Boat of Raita on the Side to complement the Tamarind. How Fresh were these? Amazing! The Lightness was just what was required, not too much Bulk. This was an Impressive Start, and we know what that usually precedes.
Having cut up the Tikka, White Meat was now to the fore. The surface area ratio of Meat that had been affected by the Tandoor, to White Meat, was now confirming everything I ask about Chicken Curry, does it exist? Chicken is so Impermeable, only the first millimetre takes on any genuine Flavour. One may as well have Vegetables.
The Seasoning hit full on. Outstanding as the 
The Waitress smiled in recognition and thanked me for coming back. It would become apparent that she has duties behind the scenes more than front of house. A few Menus were brought, we struggled to get more. The Waiter kept disappearing. Some of The Company were becoming concerned. That I had recommended the Venue is why they were there. The proximity to the three Hotels at which we were billeted was also a matter in accepting this location. We would stick it out no matter what.
Opposite Hector and Kerr sat Carlos and Diola, a couple from the USA who are more used to Mexican Cuisine when eating – Spicy -but showed no fear of Indian. Carlos too asked for Achar Ghost, Spicy, with Boiled Rice to accompany. Two Poppadoms to Start. Under the Banner – Vegetarian – on The Menu is Mixed Vegetables (£6.00). This was Diola’s choice with Two Vegetable Samosas as a Starter.
The Poppadoms and Dips were distributed between those who required them. Ian’s Lamb Tikka looked fairly straightforward. Louise’s – Onion Bhaji – were more like Pancakes, possibly the Flattest Bhajis I have ever recorded.
There was no point in them not getting on with it. I still wonder about Biryani. I have seen The Man from Bradford order Biryani whilst abroad to avoid – Soup. Does it come with a Masala or not? Tonight it did not. After a few moments Miss X sent her Meal back to be reheated.
Martin was thoroughly enjoying his Bitter Fayre and was glad not have ordered the second Paratha. The Beautifully Dry Karahi was impressive, as 
Diola was the next person I could tune into. This is delicious – she said of her Mixed Vegetables. With the Standard – Potatoes, Cauliflower, Carrots and Peas – this was again a Visually Impressive Vegetable Curry.
Debs’ Lamb Tikka Karahi looked – Dry – in the extreme. It also had a Colour that I have never seen Rice turn before. Lovely, too much though – was her comment.
At 50p less than the Karahi Dishes, one assumes that Chef put Less effort and possibly Fewer Ingredients into the preparation of the Curry Dishes. Of the Chicken Madras, Ian said – Fine, Spicy. Not as good as the Shimla in Keighley. There’s a Venue I have not been to, yet.
In a Party of Ten there has to be at least one Chicken Tikka Masala. The Hector will not deny having ordered this once upon a time, in the last century… It looked too Red, this always worries, how much is Natural?
Kerr’s Karahi Keema I have also seen in the last couple of days, this looked consistent.
The Achar Ghost was something else. The entire Colour and Texture of the Achar Ghost was different from what I had ordered in previous visits. Paler, the straight Masala had been radically altered by the Lime Pickle. The Rice absorbed any Excess Masala, it’s strange having Rice with Karahi. The Lamb was cut as before, and was just as Tender, with the Pickle Blast, this was a very Different Dish. More Seasoning was needed, so I have learned this weekend to specifically ask for this in future.
Carlos’ Achar Ghost – Spicy was differentiated with Chopped Green Chillies, the Big Ones, atop his Karahi.
Very delicious, the right level of spice, just as I asked for it. It wasn’t dry, it had a bit of sourness to it. I liked the pickle taste. Diola once again reminded The Hector about her Mixed Vegetables – This is delicious. By now she appreciated her words would be published.
On the low road from the Travelodge and Ibis Hotels to 
The Fish section is what I had hoped for, Salmon Stew (£14.00) – Salmon stew with olive oil, onions, garlic, green chilli and other spices. Served with Rice and Salad. Perfect, but I was informed that none of the Fish Dishes were available today. Start again.
A Brown Sponge-like substance covered the tray as one would arrange Pastry before baking. Was this a Banana Leaf Substitute? In the middle of the tray lay the actual Food, a Thick Dark, and I have to use the word – Masala – because it feels apposite, with a Single Whole Boiled Egg and One Piece of Chicken. Half a thigh? Not a lot of Chicken. Beside this was the Cottage Cheese. The Hector was taking all this in, wondering where to begin, when The Waitress placed a side-plate with two Rubbery-looking Napkins beside me, more Flatbread.
The Egg was broken up to make it last, again it worked well with the Sauce. The Cottage Cheese was worrying, mix it in with the Masala or eat it separately? I mixed some in, no way could I put all this Cottage Cheese in my body then go and sup Ale, Hector knows his limits. With the Chicken still on-the-bone I could see how little Meat there was, again, strip the bone, make the Meat last longer. The Chicken was, well Chicken. What does Chicken add to any Dish other than being a Meaty Protein?
The Chaps and Chapattis were assembling in Sheffield this evening for tomorrow’s Biere Sans Frontieres AGM. Hector had already been asked to name the venue for Curry. From the Shakespeare it is only a five minute walk along the River Don to Wicker where lies 
This afternoon, those lovely people who organise the Scottish Curry Awards contacted Hector to inform that once again Hector Curry-Heute has been shortlisted in the Awards. In 2011, I was runner up to a local celebrity. In 2012, I was runner up to a corporate body who had sponsored the event. Can The Hector be shunned a third time? Still, it is good to be nominated and make the shortlist, especially as this time I did not invite anyone to vote for me. One concludes that The Curryspondents may have had a hand in this? Thank you.
The Bitter Gourd was in Slivers and lived up to its description. With the Methi, this was as Bitter a Curry as Hector has experienced, Simcoe, Chinook and Citra came to mind. This was Excellent, and confirms what I realised on 
Jonathan knows his Keema. This was as Dry as it should be served. Very good, dry – no Methi was reported.
Finally there was Derek who had not secured his first choice of Main, and was unhappy with his Paratha. I had seen the Palak Ghost the previous evening and so knew it would be a worthy Dish, almost tempting. A Chicken Curry may well cross Hector’s Palate once more in the near future.
Lamb Chops? Not today! I also turned down Kofta, Falafel, Tagine, Wraps, various Kebaps and Burgers. Molokhia (£6.99) caught the eye – special tunisia beef curry cooked in north african spices. The Sundries included Home-made Bread (50p), all was set.
I have been to 
Had it been later in the day I would have had Tagine, in fact any of the above would have been a better choice.
Hector finds himself back in Sheffield, yay. On 
The Gulshan Balti House across the street had a neon sign saying – Open. The Waiter greeted us, there was no Chef. Could we come back at 19.00? I suggested he accompany us to 
Moments later Mein Host came up the stairs, Hector was remembered, the order was accepted.
An Aloo Gobi and a Daal were set before The Chaps at the adjacent table. They were engaged in conversation. Both Chaps are Vegetarian, one a Vegan. I asked him if he thought the Earth was Flat? I love Vegetables, but as an Accompaniment to Meat, to never eat Meat? Permission was granted to photograph their meals, a gallus way to build up a 
One can tell by its appearance when a Curry is going to be outstanding. The Lamb was cut Small, but not Bradford-small. The Bones were also Small and Sharp, one Sucky Bone. The Masala was suitably Thick and Minimal, the Green Herb was visible, strewn in the Mash. Excellent. Knowing what to expect tends to lead to complacency, this was Wonderful, but a tad below what was served on January 2nd, a bit more seasoning would have put it right at The Top. Still, it passed The Test, this was a Hector Curry.
Dr. Stan asked – Is there Methi in it?
The Kofta’s appearance was misleading. The Meatballs were smothered in a Thick but perhaps Excessive Masala. Only when the contents were decanted did the Meatballs reveal themselves. Spicy and Meaty – said Dr. Stan, our neighbours had departed.
The Bill
In two days or so, Kenny’s life is about to change forever, there had to be a Curry-Heute whilst he can. Dr. Stan was invited to join Kenny and The Hector at 
Arriving moments after the arranged 18.30, the table at the window had plates and cutlery already placed, the house way of telling others – Reserved. However, we had a new Young Waiter this evening so he challenged us as we took our seats. This was Sunni, who quickly brought the usual Poppadoms, Spiced Onions and Dips having confirmed that the rest of the Food was ordered already. Kenny likes his Spiced Onions, fortunately he enjoys a Curry too.
Mr. Anwar Sr. stopped at our table and greeted us. Kenny was keen to tell him, and everyone else, that he is days away from becoming a – Daddy. (Kenny will never reach Retirement Age.) Hector managed to mention a looming trip to India. Mr Anwar chatted for ages, Education, Poverty, Opportunity, and Food were all covered. During this period, Sunni brought three Large Haddock on foil, Gosh! Hector took one piece and passed the plate to the left. Dr. Stan removed the next lovely piece of Spiced Haddock and passed the plate across the table to Kenny who was still in full flow. Kenny maintained the show of manners and continued the thrust of the conversation with Mr. Anwar. Dr. Stan and Hector were not letting the Fish get cold.
The Haddock was – Stunning! Baked and Grilled was one theory. The skin was partially black, the top – Crispy, a modest Kick leaving Spice on the lips. Superb – remarked Kenny when he was finally let loose. It was. There is the risk of over-filing on Starters but this was Light and Flavoursome, not to be missed.
It was nearer ten minutes later when the Karahi, piled high with Lamb Chops, was presented. Three Chapattis accompanied, this should be enough. We have learned that this Quantity of Meat is best tackled with the Minimum of Carbs. Our seating arrangement this evening meant that all of The Goodies were placed before The Hector, it was again up to me to get things going.
Four Lamb Chops felt like an honourable number to start with. Some of the Masala-mash was scooped from the base of the Karahi, here lies the Mother-load of the Flavour. The Karahi was again passed to the left. By the time Kenny had taken a share we had made a Dent, there remained a Substantial amount of Food.
We don’t like you – was The Hector’s address to Shkoor. You could have this every day.