Martin, who has featured once before in these pages when he joined The Company at Glasgow’s – other Great Desi Curry Outlet – the New Karahi Palace, contacted Hector at the start of the week. He was overdue a trip to what is still Glasgow’s Finest – Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP). Shkoor, Mein Host, was texted to order the required Goshat Karahi on-the-bone. Stewart would join us too, a Kilo and a Half should suffice.
The tables at the window were set for four, two plates of Elaborate Salad and Dips which we could not do justice. It would have taken the Ghost of Banquo to aid the demolition of these, especially when Omar brought the Super Raita and Spiced Onions to accompany the pile of Poppadoms. Already content with this, a Plate of Fish Pakora was also presented by Naveed. A Feast before the Feast, and Martin’s first exposure to Fish Pakora. Wait until he experiences the Baked Haddock.
We had once again been spoiled.
There was speculation as to how the Goshat Karahi would be served: one Kilo and a half? All was soon revealed, we were still munching on the Starters when Two Karahi with equal contents were added to the fray.
One Karahi was set before Stewart, the other between Martin and Hector. There was a feeling of the Sixth Sense, Stewart can eat for Scotland, he was not daunted by the mass of Meat. Martin took a Modest Portion, Hector went for it and filled his plate with what was the capacity. This meant Martin returning to top up. One piece of Lamb from Stewart’s Karahi was transferred across the table to Hector, just to to help Stewart out. If we’re going to have all the Preamble, then maybe we should order Portions, less we lose sight of why we are here.
The Goshat Karahi served at Yadgar is the Richest, most Luxurious Curry Hector has ever encountered. Looking back to the first visits to this venue, it is fair to say that the Chefs have Tailored the Dish to suit the Hector Palate, it has less Masala than five years ago. What comes is the Tenderest of Lamb shrouded in Masala. Vegetable Rice was the accompaniment in the early days, we have graduated to Chapattis only. Not one of three managed to finish an entire Chapatti today.
Very Tasty, Very Filling. Hector had a face-full of Lamb when Shkoor entered the premises. Munching away, the list of Cities that have been visited in the past few weeks was recited. Hector is home, and a few more Yadgar visits are scheduled in the coming weeks.
The Bill
£45.00. The Flat, Buffet-style Fee charged as is now customary.
The Aftermath
Hector spotted Omar with a bundle of what looked like New Menus. One was liberated. Behold the – Namkeen Goshat Karahi – which sounds similar to the – White Karahi – which Waris has been cooking for us in the past year. The closer to Afghanistan the Cuisine, the more Hector loves it. Olive Oil Goshat? Has someone been to Manchester’s Dera of late? Shkoor may provide answers in future visits. Whatever, these extensions to the Standard Yadgar Fayre keep them at the cutting edge of Curry in Glasgow.
I hear you sell Good Curry? – was Hector’s greeting to Mein Host. Two trays of Curry were on display, one Chicken (and not bad looking at all) and a Lamb on-the-bone. On any other day the Lamb Curry would have sufficed. Hector was trying to secure the Fish Curry.
I was expecting Fish Curry. Mein Host assured me I would enjoy this. £6.90. Rather than waste the Food, I took the offering back to the table. At 
, the replacement Samsung had recently – beeped – incoming news of a documentary film – Jaco – to be released later this month on the life and sad demise of Jaco Pastorius. Hector had the privilege of seeing the Honourable Pastorius – Live on Stage – five times, once in 1978 in this very City. I had to ask Jolly if he knew Jaco. He told the table the story of his manslaughter, almost using the same words as I had just used telling The Company earlier. Jolly had never played with Jaco but has payed with Alphonse Mouzon also of Weather Report. For those not familiar with the man’s output, Jaco Pastorius re-invented Bass playing. Before Jaco, bass didn’t know what it was yet. (Bootsy Collins)
First to arrive was the communal plate of Basmati. More than a third would remain untouched. The Klassik Deutsche Riceberg.
Today the Lamb appeared to have been cut smaller than usual. Perhaps I have just been given Chunky Lamb in the last week. Succulent Meat giving back the Spice it has already absorbed, this is Curry! As is the Chettinad style, Smoky too. I don’t think it has ever been served better than today.
Louise was outwith her comfort zone, however, Steve had probably persuaded her that the Chettinad served here is unique, it had to be tried.
Julia described her Mango Chicken as – Exactly what the name suggests. Very sweet.
Hector’s Book of Words is as Extensive as it is, the challenge remains to describe Perfection, especially when one has done so a few times in the last couple of months. Suffice to say it is the Fish version of this Curry that I always have First. Full of Herbs, Spice and Fish in Batter this – Chettinad – is unlike anything served anywhere else. The Dark Red Chilies associated with South Indian Curry are present, the Smoky Flavour may emanate from these. Served with the Inclusive Basmati, one still wonders why I have it with the Rice, any other Curry served this Dry would demand a Bread. Somehow, it works.
There is a feeling of sadness when one realises that the Endgame is approaching. Later in the day I would simply ask for another Portion. It is not yet Noon, far too early for Hector’s System to be Fully Functional.
A Bowl of Raita had been placed beside me. What was this for? I deduced it could be part of the Biryani as No Masala was served as Accompaniment. I have been in the company of few who have ordered Biryani over the years, Marg did in 
Of his Biryani, Anthony had the following words to relate:
Rumours of a second 
Once we had the Menu in hand relations did improve dramatically. By the time we departed we felt totally at home. We were told that the place is full at 19.00 and this is why all the tables were reserved. A large table set for ten was later split, they had a cancellation, only four of ten would arrive. An hour’s notice? How annoying.
Hector was taking no chances and so completed the Food Order with the usual – Ohne Paprika, Minimal Sos, und Scharf. The Waitress was happy with this and confirmed the Chefs would be informed for both elements of the order. Relations were certainly building. This was a Charming Lady.
Most days, Hector has Sparkling Water with his Curry. Dr. Stan spotted an IPA on the Bier List. This had to be sampled. The German Breweries are slowly going down the Craft Beer route, who knows where they will end up? Deutsches Bier ist Deutche.
Hector was straight into the Vegetables. There was definite Kick from these, the Seasoning was much Braver than most establishments would consider. Peas, Cauliflower, Green Beans, Onion, and Carrots were in the Mini Mix. The 
The Bhuna was Wet, in the UK this term usually is accompanied by some description of a Thicker Masala, a Drier Curry. The Masala was Rich in Flavour but there was no denying that it needed much more Onions at the pulping stage. Once the Lamb Pieces were halved and the eating began, there was the realisation that we had a substantial meal set before us. The Masala had a Definite Kick, the Heat was rising. Neither of us would question – Scharf? – again. This was a Spicy Curry.
The Lamb was Excellent and with the Masala formed one half of this Splendid Curry.
Pleasant enough.
The Calling Card was received with some enthusiasm. I described how we had been here in September and that I have been visiting the
Later at 
Curry Houses located in this town. So far the Erlangen Curry has ranged from 
There is a lower level where I entered. With two entrances it is difficult to say if I came in the front or the back, whichever.
The Waiter took the order – Achari Lamm – then asked if I desired – Soup or Salad. This was part of the Lunchtime Deal which cost, I noted €6.10. Huge Portions not expected then. Hopefully I would be able to tell the difference between the Soup as the Starter from the Masala in the Curry.
A Young Couple sat two tables away, they were on a Romantic Lunch, Hector never had a Romantic Curry at that age, I had Neil as a fellow Curry Enthusiast, somehow not the same. The place slowly had more customers arrive, by the time I departed some half dozen tables were occupied. There was plenty of space, I estimated about one hundred people could be comfortably sat inside these premises, more outside. The Rooms were Bright and Airy, with the unseasonal warmth brought by the mid-November Sun. I was glad when the Sparkling Water arrived. I had asked for a half litre bottle, the Waiter had suggested a Glass. The Large Giraffe went down well.
The Soup was Stunning! A Tomato Soup, and not from a tin. This was Homemade. It had a Kick, was Seasoned to Perfection and was Piping Hot. The Taste was Magnificent. Hopefully, I have now impressed upon the Reader that I enjoyed the Soup! I wanted more!
I was taken aback when yet another ridiculously Large Portion of Basmati was presented. How much Rice is being wasted everyday in this country? Nobody can eat this amount of Rice. The Small Karahi was anticipated. The Masala looked Thick, Creamy, what lay beneath? How many Pieces of Meat? About Eight, not bad at all. There was only one problem, quite a Major Problem, one that Hector has had premonitions about for the last few months. This was Achari Chicken!
Hector does not purchase Chicken Curry, it may be 
I had to eat this Chicken Curry. Swallow. It was fate. I have seen it coming in my Dreams.
Perhaps the 
Mein Host was upon me as I handed over the Calling Card. I told him I had received Chicken instead of Lamb. Only on reading this will he discover how much of a Tragedy this was for Hector!
enu which has replaced the Buffet of five years ago.
Spicy, not Spicy? – asked Mein Host. This was accompanied by a smile, the first of the day.
A Young Chap brought the Curry and Rice about ten minutes after ordering. First impressions are important, the Masala was copious but clearly there was a mass of Solids contained within the Karahi. The Masala was not as Thick as served in the best UK establishments, however, unlike that served 
This was a Masala. The Vegetable Content was impressive. As I noted the List of Vegetables I began to wonder about the Meat Content. Eight good sized pieces of Tender Lamb were uncovered as I decanted to the Base of Rice, then more. Once again, Hector had been given enough Rice for Two. Cauliflower, Broccoli, Green Beans, Peas, Courgette, Potatoes and Carrot were present. This was a Healthy List of – Interesting Vegetables.
The Kick and Seasoning were Fine. The Lamb had a sense of – Spice too, some thought and effort had gone into the preparation of this Lamm Karahi.
The Curry was presented on an elaborate pair of heaters designed as a Carriage, Neat. Amusing, Effective. The Curry was clearly – Soup, there was enough Rice to feed India.
This was Curry? As has been written to often, this is what passes for – Curry – in too many European Venues. Being resident in 
t not permitted, today had to be the day. Dr. Stan was guided through the Menu, he possibly would not have reached the Karahi section had the Hector not highlighted this, he chose Lamm Karahi (€14.99) without any prompting or prejudice. Basmati is inclusive, though Jeera Rice and Vegetable Rice are available for a few more Euros. Hector is in Rice Mode, again. A Large Bottle of Gerolsteiner Sprudel (€5.90) completed the order. This is Hector’s Favourite Deutsche Mineralwasser.
The Menu described the Chops as having been marinated in Yoghurt and Herbs, 
The Chops numbered Seven, the level of Tenderness was most Satisfying. There was plenty of Meat, the Flavour from the Lamb came though strongly, this is an experience which is always enjoyed. How often, Dear Reader do we taste The Lamb in a Curry? This Dish was therefore in two parts, the enjoyment of the Chops, using the fingers of course, and soaking up the Soup, sorry Masala, with the Rice.
The Waiter came to ask the Customary Question.
We both love Curry, this was Curry, but not at the Standard we would hope for. Have they changed The Chef? 
There was not time to have the Lamb Chops and a Curry which would be our norm at this Venue. Having had an Outstanding Lamb Methi at Lunchtime at the 
Clive fared better with his Keema Mutter. Served as Dry as it should be Clive was impressed. The Keema in the Naan looked Donner-like, I do not believe this is how Mince should appear in Bread, individual grains please.
The Aftermath