Shortly after my first visit to Yadgar (148 Calder St., Govanhill, Glasgow, G42 7QP) I encountered the famous video of Mr Snax indulging at first The Village for Starters, before moving on to Yadgar for his Main Course. With the success of this Blog it was a matter of when we would make First Contact. Hector and Marg met Mr Snax back in September in the Far East, aka Edinburgh. There had to be a return leg, on home territory – Yadgar!
Ian, as I may now refer to Mr Snax, is just back from a trip to India with his Brother. Shkoor, Mein Host at Yadgar, insists that Indian Food is nowhere near as good as the Punjabi Fayre served at Yadgar. Hector still plans to verify this in 2016, meanwhile Ian has had a ball. Every Food Encounter was related whilst we munched through the Salad, Poppadoms, Spiced Onion and Dips that were brought to the table without any fuss. He appears to have eaten in the Hotels where he resided and eschewed the Street Food. Is this how he avoided the dreaded Delhi Belly? Ian had no encounters with Goat as served on a plate which again contradicts all that others say about Gosht being mostly Goat and not Lamb. In Calcutta he was also served the best Bacon he has ever encountered. No chance of this in the Punjab.
Our rendezvous this evening was at 18.30. I made sure I was there first to secure the very table where Ian sat in his video. I sat opposite His Spot. The wonderful Yadgar Scottish Haddock was served, a standard when I ask Shkoor – To Feed us, a new experience for Ian. I had not announced who my co-diner would be this evening when I ordered the Goshat Karahi yesterday so this was not a case of trying to impress, however, the Fish Portion seemed way larger than the norm.
How much are they going to charge us for this? asked Ian, £6 or £7? Wait and see. In most Restaurants this would at least £10.00 worth and be anything up to £15.00. Baked in Spice and served on its foil this is a joyous treat. The Hot Chilli Dip adds a certain je ne sais quoi. Success.
Shkoor arrived as the Starters were being cleared. The Double Take was inevitable, Mr Snax and Hector dining together. Have you had the Fish? I informed Shkoor that we were currently having a break to let the Starters digest before the onslaught of the Karahi. Time to chat, having said that Yadgar had a steady flow of Regulars this evening, Shkoor was busy working the tables. Meanwhile the New Waiter who chooses not to be identified was kept busy. Naveed as ever held the fort at the Takeaway Counter. Chef Arshad was seen in glimpses, he was busy putting the finishing touches to his much revered Goshat Karahi. The Calcutta Telegraph did an article yesterday on Ian and his Brother’s reason for being in India. They did their research and found the Mr Snax at Yadgar video. Shkoor was quoted in the article.
“Tender, succulent and aromatic… heaven is well!” Ian remembers exclaiming at an Indian restaurant in Glasgow after tasting a spoonful of his “favourite lamb on bones” curry.
The restaurant owner became emotional too. “He’s so serious about his curries that if he can’t come to us, we will go to him!”
Who forgot to order the Methi?
The arrival of the Kilo of Goshat Karahi on-the-bone was greeted with great aplomb. Our attempt at a photo with both of us holding the Karahi was thwarted initially, my side was too hot to handle. By the time this was sorted I had a face-full of bones. Having dined with Ian twice now I have come to realise his facial expressions give away his level of enjoyment as much as the stream of – Oh (s)! We should start a Radio Show. Two Chaps doing what they love, eating the Best Curry available. The Lamb was at the top end of Tender, it came off the bone with little effort. The Chapattis had Girth, the receptacles to aid the transfer from Hot Plate to Mouth. The Oil collecting at the Base of the Karahi was scooped as it collected, The Yadgar Experience.
The Pile of Bones grew on each of our plates. Two could not do a Boneless Kilo justice. As ever I remarked on the Minimal Masala. How do they get this much Flavour? Ian has not had the Yadgar Vegetable Curry in which the distinctive Yadgar Flavour is also captured. We may not know The Chef’s Secrets, however, we know something, the Regular Diners at Yadgar know something, The Dear Readers know something. You cannot beat this.
Ian did observe the lack of Methi. He had experienced White Methi in India, a new ingredient to look out for. We both share a love of this Herb. Hector had assumed that it would be included this evening, next time I shall not take the chance. Note to Shkoor.
Sharing a Karahi, it looks so easy at the start, then becomes formidable. The back-up Karahi (aye right) was cancelled, no need. We both struggled towards the end, there was a piece of Lamb left. Shockeroony.
The Bill
Time was taken to digest the Feast. We speculated as to The Bill and how Yadgar can keep their prices down. We knew what would be asked for, £30.00, and what we would pay. Ian took the notes and produced a bundle of Rupees, he approached the Counter.
The Aftermath
Chef Arshad was having his dinner at the table used by The Staff. Shorba? What? But as I have written before, one could not eat a Yadgar Goshat Karahi every day.
Shkoor asked about Ian’s culinary experiences in India – You won’t like the food – he insisted as he addressed me. I responded with my usual – There are no Indian Restaurants in India. Shkoor retorted with – Yadgar is not an Indian Restaurant. Tell that to the Calcutta Telegraph. It is written.
Shkoor spotted the Alien Currency, this was declined. You only have about £1.50 there. Apparently that was not enough. The Double Act of Hector and Mr Snax is evolving. Think of the damage we could do to Menus travelling around the country. That the two of us have come together means – The Genie is out of The Bottle.
We were permitted a small gap in the proceedings before Saeed brought the White Karahi. No sign of Khalid. This Kilo looked more substantial than what has been served up in recent weeks as part of a Two Kilo Order. We waded in. The Boiled Rice was enough for Two, The Mother would only manage less than half of this. Marg and Hector stuck to the Chapattis, authentic eating. I have had better Chapattis, these were on the Thin side. Three proved to be more than enough.
The intention this evening was to visit Hari at 
There were no customers but still I was shown to the alcove to where the kitchen used to extend. Tonight Hector would not be Window Dressing.
The Punjabi Karahi had an air of familiarity. The Masala had an acceptable Thickness, there was a remnant of the Flavours of the old 
This is now the New-New Café Salma. The Chef-Akhtar, Waiter (& Co-host) Nasif and Manoj, Mein Host have a three-way interest in the current operation which has only been in operation for some months. The premises are due to be re-branded – 
The intention this evening was to visit Hari at 
Not for Hector, for Marg! The Boneless Chicken came in a Substantial Portion. The Minimal Masala was decidedly Red, different from Hector usually receives. This was for Marg. The Citrus was to the fore – I was informed. The Spice Level was well within the Lady’s Tolerance. The accompanying Chapatti was put to proper use. Marg enjoyed her Curry but had to leave less than half. Doggy Bag!
The Masala was decidedly different from The 
Have you a new Chef from Afghanistan? I asked Shkoor. He said he would relay my comment to the kitchen. So, is there? Chef – Mr. Arshad – took the Thumbs-up as he moved from kitchen to storeroom. Who had prepared this? Ahmed?
The waiter had been busy observing the fixing of the Pizza Oven, I had to ask again for the previously ordered Mango Rubicon, service not exactly forthcoming. Again I felt I was giving a summons to place the order.
The Koftae Karahi was something else. The Masala was Thicker, the Spice content reminded me that Curry can be so. The Seasoning was closer to what was hoped for, probably as a result of this, the Overall Flavours were more Intense. The Portion consisted of at least half a dozen decent sized Meatballs with a Hard Boiled Egg smothered in the Masala. This was more like it. I would certainly return to have the Kofta again.
A tradition that has been lost in recent times was resurrected this evening. Steve and Hector were the two participants, however we were joined by colleagues passing through. The new 50mg Breath Test has put the wind up some, other would-be attendees fear the morra’. It’s a Friday Night, Bier and Curry Night!
at lunchtimes, re-decorate? The People of Helensburgh are not aware of what they have on their doorstep.
The Citra Flavours emerged immediately. The Masala was as Thick as Hector desires, the Methi present but not dominating. Dryness is relative, this was Dry-Dry. The Karahi was excavated, there wasn’t a molecule of Oil to be seen at the base. A Seriously Dry Curry. Once again the Lamb was Tender as Lamb can be. The Spice Level was off the scale, this was a demanding dinner. Cue the sweat beads. Spicy, Man. This Curry is among the Very Best ever ever served to Hector. The refined Hector Special #2 has now well and truly become The Hector Special #3.
Why are people only buying Takeaways? The Staff are lovely, the food outstanding. At least I know of two soon-to-be Helensburgh Residents who will become Regulars.
the Main Course. Lamb Karahi? This is where Hector came in on the Opening Weekend, this Dish has been tweaked a bit since then to create the Hector Special #1.
Sharing Starters is not Hector’s strong suit as the previous sentence insists. Still, knowing there would be Quantity as well as Quality this evening I parted with half of a Boneless Lamb Chop. Fear not, I had plenty left. This is a Wonderful Starter, Succulent and Spiced. If one is dining at the Akash on the A la Carte – Eat-all-you-wish Wednesday and Thursday, this is a must!
Those keeping the score will know that I do eat at 
Arriving bang on the scheduled 17.00, two families of mothers with weans were finishing their Teatime 
Shkoor and Son of Shkoor entered, yes this is what people look like stuffing their faces. Shkoor congratulated us for eating the Chops with our fingers – Good to see you eating properly. He could tell by the Companionable Silence that we were enjoying the Fayre.
The Quality Chapattis were relegated to scooping up the Richest of Masala, or holding on to the Steaming Hot bones at first. This was a day when I should be congratulating my Dumbarton Dentist for enabling the Gnashers to work with such reliability, still care was necessary, bones do break. Mags and Kenny stopped first, Dr. Stan and Hector invaded their Karahi, were they different? Perhaps. Mags took a Chop from ours. The Joy of Eating, we invited Shkoor to listen to Dr. Stan’s – Mmmmm-ometer.
Shkoor was behind the Counter, caught putting Curry in the Microwave. If I write about this, it’ll shut you down…
The 
Three Lovely Pieces of Lamb Tikka were presented. One has to wonder if the covering is commercial Tikka Paste or if they make their own. There was a Subtle Kick and the Seasoning was spot on. The Coating was Thick and Tasty, the Lamb Succulent beyond belief. I could even be tempted to have this as the basis for Curry, but still prefer Tender Lamb in the hope that it has absorbed the Spices. This was devoured, should I ask for another? Maybe for Dessert? Maybes.
The Lamb was wonderful, the minimum of chewing was required yet this was nowhere near the Pulp that is served from The Curry Pot in too many Venues. This was a Very Good Curry.