Back in May, Shkoor, Mein Host at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) invited Hector to choose Three Diners to help celebrate The Hector Retiral. Today was The Day, apologies to those who do not feature.
16.00 was the rendezvous time, Alan was early, resplendent in winter woollies. He soon discovered that Yadgar’s recent renovations included the installation of more efficient heating. Dr. Stan, Howard and Hector entered Yadgar punctually. Spiced Onions and Poppadoms came almost immediately, thereafter the Starters would be a Surprise. Hector had left it up to Shkoor to select what followed.
First to appear was Fish Pakora, there had to be Fish! Tasty, Spicy. Next were the Mysterious Patties, Vegetable-based, but what else exactly? Earthy in Flavour. Then came the Big Surprise – Chicken Biryani.
There is an oft quoted statement in Curry-Heute that there is no such thing as – Chicken Curry, this was Biryani, a Dish Hector rarely orders. Totally Dry, Perfect. The Flavour from the Small Cut Chicken was Potent, Unexpected. Had there been a Masala this may well have dissolved away the Impressive Flavours. Chicken Thighs – observed Alan. Hector spotted the stone from an unidentified Fruit. Plums were mooted. Shkoor confirmed this – Dried Plum, that’s what gives it a slightly sour taste. Who would have thought of adding this?
The First Kilo
Hector’s Guests were kept in the dark as to what would follow. A new plan for Four Diners had been conceived. Rather than us overdose on the same Main Course, we would share a Kilo of one Karahi and later a different one. Tres Gauche!
Two weeks ago Hector spotted the New Yadgar Menu. The Namkeen Karahi was described such that it had to be – The White Karahi – that Waris has been cooking for us in the past year. Bill translated – Namkeen – as Salt, then Flavour for us last week in these very premises. Howard and Dr. Stan were well pleased when the Namkeen Karahi was set before us. A first for Alan.
The Flavour is Rich, but simple. With a Slight Creaminess, – Yoghurt – we all agreed, the Lamb on-the-bone looked very Pale. White, nothing Red had been added, no Red Chilies, Paprika. We wondered if there were Onions and Tomatoes, The Menu lists these. Salt and Pepper were therefore the Spices, Simples, yet full of Flavour. Magnificent.
Hector put it to Howard that he and Tracey will be heading here – Soonest.
Alan was not so taken. I wouldn’t order that, not my taste.
Dr. Stan – Very enjoyable.
Howard – Excellent level of spice in the Starters and depth of flavour, a stunning White Karahi.
Mr Anwar Sr. addressed The Company. He described the importance of the Meat being cooked on-the-bone, only in this way can the Full Flavour be achieved. Shkoor insisted I had savoured the White Karahi on these premises once before. He quoted the particular evening, however, The Hector still challenged this. In the light at Yadgar the photographic evidence appeared to suggests otherwise. Curry-Heute wrong? Shkoor was proved to be correct. Hector has enjoyed Namkeen Karahi at Yadgar! How could Hector have forgotten? There is even a description as to the Ingredients as told that evening. Hector should read his own Curry Blog more often!
We will have this again, a superb complement to the Yadgar Repertoire.
There was a Break
The table was cleared, we had asked for time to digest what had been eaten, a full twenty minutes was granted. Howard and Hector reminisced about our first visit to Yadgar, an hour spent in each other’s company without Food or a Bier on the table. That was five years ago. Tempus Fugit.
Howard wondered if we would be presented with a new round of Poppadoms and Spiced Onions.
There was speculation as to what was coming next. Lamb Karahi was the Popular Choice. Just as well Hector was in tune with his Fellow Diners, or was he?.
The Second Kilo
At 17.20, Shkoor brought out the Karahi, piled high with Lamb Chops – Lamb Chops Karahi. A Hector admission – this is not what was expected, but it is what I had ordered. I had Lamb Chops Achari in mind, but I did type – Karahi – in the order, my fault. Hector is not omnipotent. Perhaps given the above, this was just as well. The Lamb Chops were of the Chunky Variety, no skimping here. Smothered in the Yadgar Masala which we now believe is Tomato-based, the anticipated Depth of Flavours were present. Again Rich, Filling. Always a Treat.
It creeps up on you – was Alan’s verdict on the Spice Level. Dr. Stan had been emitting a series of his customary – Mmmms – throughout the session. He did conclude with a new utterance.
Aaaagh – followed quickly by another.
Still we were asked if any more could be done for us. The Chaps had Dined.
Thank you, Shkoor et al. Pity I cannot retire again. Howard might, one day…
The Lamb Achari looked typically – Mainstream – Meat in a copious Masala. The Masala had a consistency that was too Thick to be called – Soup, not bad, though the Colour was suspicious. 
Spooning the Lamb on to the adequate, and thankfully not excessive, portion of Mushroom Rice, I counted ten pieces of Lamb. The majority were Substantial, some would have to be halved. This was a lot of Lamb. The Lamb was Tender and of perfect consistency, chewing required, but in no way was this Tough Meat, better this than the Pulp one receives at times. The lack of Seasoning was the next parameter to be reckoned with, fortunately the – kick – made up for this. The anticipated Tang was there, just. I have had more Potent Acharis served, there was no sign of Lime Pickle or similar. A solitary Dark Red Chilli was discovered, with the Topping of Fresh Curry Leaves this immediately made me conclude that this was a South Indian Achari... Does such a thing exist?
The Waiter approached to ask the Customary Question:
The Railway Lamb was described thus – Cut Of Lamb Cooked In Garlic, onion, Ginger, Tomatoes & Fresh Herbs In Rich Chif’s Special Magic Masala Sauce, Laid On A Bed Of Spinach, A Truly Authentic Dish Of India. There was nothing offensive here, the Bed of Spinach sounded a compromise, hopefully the joy of The Herb without a Spinach Overdose. What came ticked many boxes. There was a Thick-looking Masala, Onion based and not Excessive. The Lamb pieces were Flat and Large, plenty Meat. The Cucumber and Tomato Garnish showed some thought. By the time the sensible Portion of Mushroom Rice had been spread across the plate, the Curry looked – Sound.
The Customary Question was never asked. We could have paid Compliments. We finished our meal and asked for The Bill.
The Replacement Samsung kept The Hector amused during the wait. Both Murray Brothers are still British as they attempt to win the Davis Cup. The décor was unlike any other Curry House Hector has witnessed. The mostly plain walls had some artwork, photographs of Mediterranean Scenes. A throwback to the days of being a Greek Restaurant? However, the scenes appeared to be of the Amalfi Coast, Italia not Hellas. So it goes. Thirty Two seats were counted at the various tables around the room. Due to corners there were a couple of tables for three.
The Soupy Masala was spooned over the Rice, the Meat did look lonely. Without the Vegetables this would have been dire, just Meat and Sauce, not what Hector looks for in Curry. Time to eat.
This was a Flavour I could not recognise. Haleem is far from being my Favourite Indian Dish, this was not Haleem though the Flavour was somewhere in that direction. There was a Modest Kick and little Seasoning. The Spice content must have been Minimal and Single, there was no complexity to the Kick at all. Still, the Pungent Flavour persisted, I was not sure if I actually liked this.
Hector ate on. The Meat had to be eked out such that it did not disappear in an instant. The Vegetables did their job, still the Flavour confused the Hector Palate. I reached the sad conclusion, I did not like this, it was unpleasant. Nowhere near as bad as the horribleness of the 
On display was the hoped for Keema Aloo Mutter, I had promised Mother – Mince Potatoes and Peas. Two portions were ordered. A Chicken Spinach tray, plus Aloo Gobi sat in front of a Daal and possibly a Daal Makhani.
The dutiful son removed half of the Egg-Peas Rice and handed the remainder across the table. Mother used this as her base, the plate was warmer. Decanting the Mince et al confirmed a huge portion of Curry. The Chapattis suddenly felt superfluous, we did them justice, and no more.
There was anticipated Desi Flavour from the Mince with a moderate – kick. The Rice was not simply ballast. Some Onion had been added too, this made the Rice a suitably Interesting Vegetable accompaniment, there was a decent Flavour emanating from the Rice Dish also. A Great combination.
Mein Host appeared again to ask if we minded him lowering the blinds. Some of the staff were off to Friday Prayers. Customers still arrived even with the door shutter almost at street level. This did reduce the draft.
Dr. Stan and Hector are The Hosts this afternoon at 
Bill took his seat, the Scottish Haddock was presented soon thereafter – Four Pieces! Panic! We have a Kilo and a Half of Goshat Karahi to follow… As ever, The Friends of Hector were having The Full Bhuna. The Baked Haddock is much lighter than the 
The Black Olives and Pickled Green Chillies are also excellent complements. Bill remarked on the Flavour from the Skin, sadly most of this was stuck hard to the foil. One could easily depart on completion of The Starters, but, we were here – To Dine, at
As with last Friday, the Kilo and a Half of Goshat Karahi on-the-bone was brought in separate Karahi. One was placed in front of Hector, the other between Bill and Dr. Stan. What lay before me looked manageable, perhaps the quantities were imbalanced, explaining how Stewart managed his Karahi so easily 
The Goshat Karahi was up to the usual 
Mark has returned to Glasgow, once more intent on experiencing the Best Curry available. He enjoyed his – 
Rashid had prepared these to Perfection, well cooked, Succulent, Spicy, Umami!
The Surplus Oil was collecting at the base of the Karahi, here lies – Fun.
Excellent.
Martin, who has featured once before in these pages when he joined The Company at Glasgow’s – 
The Goshat Karahi served at 
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 
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 
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.
