Dr. Stan and Hector are The Hosts this afternoon at Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP). Bill is our Guest, a thank you for the Hospitality we enjoyed in Strathaven’s Curry Haven back in September. Bill was keen to try the famous Yadgar Goshat Karahi and also sample the wonderful Spiced Haddock Starter.
As ever Shkoor, Mein Host, was contacted in adance to arrange the Fayre. When Dr. Stan joined Hector just before the 16.00 rendezvous, Omar started to bring the Poppadoms, Dips, Spiced Onion and Salad.
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 Battered – Fish Pakora counterpart, this aided digestion considerably. The Hot Red Dip adds even more Kick to the Spice-Encrusted Fish.
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 Yadgar that means – To Feast.
Both Shkoor and his Father were on the premises this afternoon but for once were unable to join us, Yadgar was that busy. There was a Family dining, one of whom I thought was an old school acquaintance, alas not. A striking resemblance nevertheless. 1973, a lifetime ago.
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 last visit.
The Goshat Karahi was up to the usual Yadgar standard. Tender Lamb shrouded in a Thick, Minimal but Rich Masala. Bill’s opening remark was to state that this is how he has it at home. Who does the cooking? The accompanying Chapattis arrived in two batches. Hector was surprised when a second Chapatti was started, this has not been managed in ages. Bill was keen to enquire as to how this compared to Bradford Curry, even Manchester. They are all different. Once again Bill encouraged Hector to visit Southall, the Wolf Lounge in particular.
Today, the Mass of Meat did not feel in any way extreme. When the second visit was made by each of the Diners, there was little left. Dr. Stan and Hector polished this off. Two empty Karahi. Three sated Diners.
The Bill
£45.00. The Standard Price for three.
As we vacated the larger of the two tables at the window, a Group of Chaps many in suits, arrived. They would fill the entire window area. Yadgar going upmarket? – maybe not It is excellent to see that all types are wiling to sample the wonderful food that is served at this modest establishment. Who needs a tablecloth?
The Aftermath
Bill reckons he has sussed what is is about the Masala in the Goshat Karahi that makes it unique. Hector will test the theory at the first opperchancity, poor Marg.
The Namkeen Karahi on the new Menu was mentioned, Bill immediately translated this as – Salt, then added – Flavour. This will have to be sampled soonest.
We shall hopefully see Bill again, soon, the current branding of what was the Modern Punjabi is due to be investigated.
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.
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 
