It’s Monday, the Hector is still in Glasgow. Prior to meeting up with The Monday Club, there would be Curry-Heute, it is written. Being a non-hockey Monday, Marg knew this was her best chance of being fed today. For once, Marg got to choose the venue.
We arrived at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) five minutes after the 14.00 opening time. The shutters were up, a Takeaway customer was in situ. She praised the Fayre here.
It’s not just amongst the best in Glasgow, it’s the best in the country – also sprach Hector.
Shafiq as ever had opened the premises. Having surveyed the ready Dishes, Shafiq then talked me through them. Most of the Order would pick itself, however, a quite rare Daily Special was on display.
Last week, Lord Clive of Crawley sent me a recipe for a Spicy Lentil Soup. On examination, this was essentially a Daal. After two attempts at Desi Korma, I was not about to rush in here, but Daal/Dansak was imprinted in the consciousness. Today’s Special – Daal Gosht!
Daal Gosht / Lamb Dansak has appeared in these pages when Shkoor, Mein Host, sent food parcels to Clydebank during Lockdown. Clive tends to have Chicken Dansak. As with a Korma, not a Desi Korma, maybe Chicken works better? Here was the opperchancity to rediscover the Daal Gosht.
Shafiq noted the Order: one portion of Fish Pakora, two Chapli Kebap, one portion of Aloo Chicken Keema, one portion of Daal Gosht, one Chapatti.
There was a voice from the seating area challenging the Chicken Keema. I had to convince Marg that this is what she had seen under the counter, and that she has had this as often as Lamb Keema.
The staff were filing in, a welcome back to Naveed who has been off on his travels. With the kitchen staff in place, the Takeaway customers were being catered for. The 14.00 rush intrigued, maybe a case for opening at least an hour earlier?
The young waiter, who I have yet to name, enquired about drinks. A jug of tap water would suffice. In time, he brought the Starters.
Chapli Kebap
Served with small pots of Raita and a Chilli Sauce, I have established that two is too much before a main course Curry. Marg took one half, she knows her limits. In effect a Spicy Chicken Burger, but these offer way more in terms of Flavour.
The Meatiness, Herb and Spice content make Chapli a wonderful snack. Note to self, when Marg has the car, order half a dozen as Takeaway.
Fish Pakora
Nine, many large, pieces of Haddock in a Spicy Batter, six came Hector’s way, yum. The moment was enhanced by pouring over the heated Chilli Sauce. This always makes the Fish Pakora even better. Fish Pakora, not a huge departure from traditional Scottish Fayre, but the added Spice creates a transformation. A Fishy Delight, and with accompanying Chapli, Hector’s favourite Yadgar Starter combination.
A simple Salad arrived as we were tucking in. This was certainly appreciated by Marg who loves her Salad.
We were savouring the final mouthfuls when the Mains were brought. One can ask for a gap, today I hadn’t.
Two large Wholemeal Chapattis were presented, one would remain untouched. Way too large, we both had our fill with Bread.
*
Daal Gosht
A mass of Yellow Split Lentils sat in what appeared to be a pureed, Oily Shorva, the Daal. I counted only five pieces of Lamb, one of which was huge. Two Sucky Bones would be revealed.
Scooping some of the Daal and almost-pulped Lentils on to the Chapatti produced an astonishing result. The Yadgar Taste!
How do they achieve this? There is magic working in Yadgar’s kitchen. It’s not every day that this distinctive Flavour is so pronounced, it certainly was today. The Sucky Bones are an obvious source, however, it can also be present in the their Vegetable offerings. The Spice Level impressed, the Seasoning also, a seriously Tasty Curry.
Whatever mental trigger had been pulled when Clive sent me his Spicy Lentil Soup recipe, was being sated by this Daal. This was all about the Lentils, yet there was Meat to be tackled. Giving of Flavour, a bit chewy at times, that it was – Lamb – felt fully justified. The comparatively minimal Meat to Masala content was well judged.
Chicken Keema Aloo Mutter
Yes, this had it all: Chicken Mince, Potatoes and Peas. With a suitably minimal residue at the base of the bowl, exemplary Keema. How many Soupy ones have we seen of late? Sometimes, Marg is beaten by quantity, today she passed the point of no return. Once the Bread was abandoned, she scoffed the lot. Mince, Potatoes and Peas, her favourite meal, who needs Bread? Unless it’s Mother’s Pride.
Perfectly cooked potato (yes, Marg had previously mentioned that ill-fated day of the Bullet Potatoes) mixed well with the flavoursome Keema. A very enjoyable dish, with little need for bread. I enjoyed the fresh salad.
Shkoor had arrived in the middle of our meal. In time we were able to chat. I informed him that his biggest competition – Karahi Palace – is, in effect, no more. That the staff had gone, and taken the recipe for their distinctive Karahi Lamb with them, is reason to mourn. Shkoor, correctly pointed out, that even with the recipe, that would not guarantee its recreation. He referred to – painting by numbers – else we could all be artists. It also takes a skilled hand to create wonderful Karahi Gosht.
The Bill
£20.00 A shared Pakora, no fizzy drinks, honourable. I can return soon.
The Aftermath
Simple farewells and expressions of appreciation.
If all goes to plan, next Monday will be different.
After the second division 
Bombaywalla – Indian 
In my most recent visit to 
A mass of Coconut sat atop the brown Masala and protruding Lamb. I counted nine pieces of Meat as I decanted, all were a decent size. The Masala intrigued. 
There was a big – kick. The Seasoning was acceptable, and this is not a cop out. Last year the Hector was most certainly 
Having envisaged a wetter Curry at the outset, I was quite surprised to find myself noting this Kolhapuri as certainly being – Dry. A South Indian Dry Curry, where in Scotland does one find a Chettinad which fits this description? 
Oh to be able to replicate the Spicy Desi Korma as served at 
The Curd Mixture:
The Barista Paste:
Having added the Chicken, it was clear the Masala would burn if I kept strictly to the Recipe. I had to add 100ml of Water to keep the Masala alive. To accompany, a simple Basmati with fried Mushrooms, token Diversity. 
The Whole Spices added so much, the Peppercorns and Cloves stood out. Why do we buy Powdered Spice, grinding one’s own Turmeric may be a challenge, but it does not feature here. With four Green Chillies and the teaspoons of Chilli, the Spice Level was not demanding. 
Finally, the Chicken. Apart from being a solid and Meat, it added absolutely nothing. Vegetables would have been just as good, in fact better! Look how – White – the Chicken is. Is it any wonder at Nando’s, one helps oneself to an extra bottle of Sauce? 
Carlisle, where else would one go for a city break? A trip without Greco-Roman ruins is hardly worthwhile, a phrase that the Hector may adopt with increasing regularity in the future.
Monday night choices are restricted for Curry in Carlisle. The majority of venues that popped up in searches are actually Takeaway only. 
Somehow we walked past Shaha Tandoori. Roadworks and the Polish Deli across the street meant our eyes were elsewhere. It was 17.45 when we climbed the stairs to the restaurant, a young couple were the only other diners. Having finished their meal, they departed with an additional £38.00 Takeaway, respect. This proves that some hold the fayre at Shaha Tandoori in high regard. 
We settled down for the wait. With many booths, there’s lots of private seating areas. The four diners were of course sat at window tables overlooking the main street. With tablecloths aplenty, Shaha Tandoori was markedly different from Hector’s preferred Desi Curry Cafes. 
The Naan was served in four pieces, each glistening with butter, hopefully not – Garlic. Two quarters each, such was the overall size, we would have no problem in finishing this Naan. With risen blisters, light and fluffy, definitely moreish.
Big slices of Onion plus pieces of Lemon Rind stood out in the pureed Masala. I counted ten small pieces of Meat as I arranged my Curry over the Rice. Was the Lemon Rind an edible part of the Dish?
An – OK kick – was noted, along with a markedly low level of Seasoning. As a direct consequence, the hoped for intensity of Flavour was not forthcoming. The Lamb had nothing to offer other than its own meatiness. Unlike yesterday’s authentic 
A Tarka topped the same pureed Masala as above. Chef must be proud of his Big Pot. The extra fried Onions and the missing Lemon Rind appeared to be the major difference between the two Dishes. There was no need for the Hector to have his customary Soupçon. Marg’s verdict:
A smooth and thin sauce with cooked onions and fried onions on top. The meat was bland, but I enjoyed the fluffy, Naan and Vegetable Rice. 
A Sunday Curry, in Glasgow, quite a rarity. When Marg announced a post Hockey BBQ, the Hector was let loose. There was a rumour that Howard might be retiring, again, and so a Southside Curry fitted the bill. 
You’re not meant be here! I came to see your dad.
Karahi Palace
Shorva is the traditional style of Masala for this Lamb and Potato Curry. I decanted the seven pieces of Lamb on-the-bone, and two wedges of Potato. Portions at 
Earthy, Desi Flavours, it’s good just to eat a straightforward – Curry – once in a while. Having sat in the Shorva, the Meat was certainly giving of Flavour. The Potato simply thrilled. The way in which Potato can absorb that much Flavour makes this the obvious – Interesting Vegetable – to add to a Curry. 
The quantity of Rice beat me, maybe I had more food than I realised?
Project Karahi Palace (
Today, Moiz had a black Chef’s tunic covering his posh garb. He is taking his new role seriously. Moiz clocked the t-shirt. We were therefore both suitably attired, down to business. My Bespoke Karahi was ordered. Dry, Minimal Sauce was also agreed, a true Desi Karahi was the objective. There was not a lot on display. I enquired about Aloo Gosht – can do. 
Moiz brought the bottle of chilled Tap Water, plates and cutlery. Mags picked up on the new level of service. We waited for Chef, a chap I didn’t recognize, to produce the goods. There was a new lady on duty also, she appeared from upstairs. Hopefully, Moiz will get the upstairs seating area up and running, people should be encouraged to use this space. Meanwhile, a stream of people who were lining the route of the march were being caught short. Some did the decent thing and bought drinks, food even. One chap ordered Vegetable Pakora, there was none. A bit of an oversight here? He settled for the mixed Kebab, his fellow traveller ordered a Naan. Conversation ensued, the mixed Kebab was highly praised.
Topped with sliced Bullet Chillies, Ginger Strips and a threat of fresh Coriander, this was a veritable Dry Karahi. The portion size was visibly smaller than was served here previously. However, the Meat count did reach double figures, just. Taking the bone count into consideration, this Karahi would certainly be manageable. As ever, the Naan would be abandoned at the appropriate moment. 
The Methi blast was a positive start. The Seasoning was pitched a la Hector. The Lamb was decidedly soft, Tender. Meat pulp was evident in the Minimal Masala. There was a serious depth of Flavour, a vast improvement over 
Better? – asked Moiz when he had the opperchancity.
With the same Toppings, this Curry looked like a wetter version of my Karahi. I would also speculate that this was the first time that an Aloo Gosht has ever been served in a karahi on these premises. Curry has usually commanded a bowl. What ever happened to the ceramic pots that were used in my earliest visits to 
Mags was somewhat miffed that her verdict was not sought by the staff.
Thumbs up as we departed. The end of the march had just walked past. Distraction. Moiz’s assistant said he liked the tunes. 
Whilst I have acknowledged a few of these video Curry lessons previously, I have again transcribed the method and ingredients. The videos all move along too quickly, constant pausing is frustrating. I still believe it is easier to follow an illustrated text, here we go. 
The Curd Mixture:
The Barista Paste:
The Masala:
2 tbsp Ginger-Garlic Paste
10) Add the Curd Mixture, stir on low-medium heat for 8-10 minutes, the Oil will separate when the mixture is cooked. 
16) Cook for a further ten minutes, serve.
On tasting before serving, the Masala was way too thick and grainy-powdery. I could have poured in more Rose Water. The Nuts were dominant, OK, the Almonds were an overdose. I already had Ground Almonds and so could have saved a step. By cooking the kilo, I had planned to set the remainder aside then add Lemon Juice for the next sitting. In a moment of pique, I poured in about 50ml of Lemon Juice and cooked on for a few more minutes. The Texture returned to a smoother Masala, and hopefully an edible Curry.
Having Mushrooms which required using, the Curry was served on Mushroom Pilau. 
The Cloves stood out after the Nuttiness was dismissed. A lot of powdered Spice had gone into this creation, I double checked, yes, tablespoons. Maybe teaspoons would have sufficed. Despite the quantity of Chillies and powdered Chilli, the Spice Level was surprisingly acceptable. I reined in the Salt, who puts Salt on Nuts? The abundant Cardamom was a nuisance whilst eating. The Garam Masala was of my own blending and so it should not be a surprise when it is reported that overall, this tasted like a Hector Curry, with Nuts! 
The house guests have gone south, Marg has gone north. With the completion of the admittedly contrived objective of awarding 
Determined not to have Karahi Lamb (£12.00), choices were few today. Daal and Palak were not calling the Hector, this left Chicken Keema (£8.00) and a Chapatti (£1.00) as Hector’s Order. 
The Chapatti was back in familiar territory. A Wholemeal Chapatti, cooked on the Tawa, I conclude after the Tandoori one 
The Chicken Mince and Peas was served in a karahi. I had to ask Moiz if this was therefore Keema Mutter Karahi? Alas, having read my comment on serving 
An aside. Having suffered in recent weeks from unruly/noisy weans, the heart sank once more when a family of two adults, baby in pram, plus a toddler, took the table opposite. This was after the male had communicated his Order with Moiz. What language was being used was beyond me. The poor chap was a sad example of de-evolution. The baby slept throughout, the toddler was awake for ten seconds, battering anything within his grasp before blacking out again. Drugs? The father(?) was not of this world. 
Moiz brought Complimentary Green Tea as on 
A board outside advertises special offers for taxi drivers and students. There is now a £5.00 Lunch Menu, available seven days: 12-3pm. Note, Friday prayers may delay opening. Personally, nothing on the list which is not Curry attracts. However, this could be aimed at attracting custom from the nearby Barclays complex. 
Yes, Hector is back at 
Lord Clive and Lady Maggie of 
Zahir’s assistant took the Order. To be clear, I mentioned – Lamb on-the-bone. He further clarified – some pieces without. With no Keema Naan on the menu, I gave Clive his options. He chose Garlic, Hector the Coriander Naan. Maggie would share. There’s that word again. I managed to negotiate a jug of Tap Water. A glass of Mango Lassi completed the Order. Maggie was worried that the Karahi might be too much in terms of Spice, the Lassi would provide respite. 
The Toppings comprised of Ginger Strips, Coriander and sliced Bullet Chillies. There was already a fair amount of Oil collecting on the periphery of the karahi. Having served – round one – I sat the karahi at an angle such that excessive Oil would drain to one edge. Today, nobody dipped into this. On studying my own portion, the Oil is certainly obvious, however, no Oil, no real Karahi experience. I have seen many a kilo in my times of self-indulgence. Some have been significantly – smaller – than others. This Lamb Karahi was at the voluminous end of the scale, and would prove to be comfortable eating for three. Marg and Hector tried
Ginger was the first Spice to register on Hector’s palate. Then the Spices from the Masala itself kicked in. The Masala was beautiful. With Tomato Seeds to the fore, the Texture was spot on, suitably – Thick – full of Flavour, Earthy.I prefer this Punjabi Karahi to the Charsi which is becoming increasingly dominant.
The Meat was as Tender as should be. Maggie seemed to have the Sucky Bones (we need sound), Hector, the knobbly ones. With a decent – kick – and the Seasoning pitched to perfection, this Karahi Gosht was living up to expectation, but who had cooked it?
With the knowledge and experience of years working at nearby 
Zahir said – Karahi – as I approached the counter. Not today, instead I studied the trays at the counter top. Two Chicken Dishes were on display today, no Lamb. If I heard correctly, one was a Korma, but bore no resemblance to anything seen before. This was not of the Creamy-Coconut variety, or the much sought after – Spicy Desi Korma. With – Korma – a significant part of the menu here, I had to ask if – Spicy Desi Korma – would ever appear. There was a shake of the head, so that’s that then. Dream on, Hector. I did verify that Wednesday is Kofta day at 
Zahir brought the Order which included Raita and a mild Chilli Sauce. Having ordered the Seekh Kebab, I could have done without the Chapatti. Maybe the thought of a whole Chapatti was too much to resist? Wholemeal flour, the classic Glasgow style. 
Maybe it is time to accept that I do prefer Chicken Seekh to Lamb Seekh Kebab. Lighter in colour, these were Spicy and Herb-rich. With the sauces added, a fine complement to the Vegetable Curry. That was the plan.
Topped with sliced Bullet Chillies, Ginger Strips and Coriander, this looked to be a worthy Curry. Often sold as a Vegetable Side, this can be a delightful meal in its own right, especially when of the quality presented today. 
The Chillies meant a big Spicy hit on the palate. Then, that something unique which Cauliflower adds to a Curry, registered strongly. Seasoned a la Hector, this was quite a remarkable Curry. The Masala was a fine pulp, Tomato skins revealed their presence, almost whole green Finger Chillies were in there too. What stood out was the micro-florets of Cauliflower which seemed to form a major part of the Masala. These were in addition to the main Cauliflower stems and crowns. The large pieces of Potato had absorbed the Flavours from elsewhere, light and fluffy, truly gorgeous. It is amazing how these two Vegetables work together. British cooking must undervalue Cauliflower. Adding a Cheese Sauce? Bland. Even Hector’s much praised (by Marg) Cheese Sauce. 
The final stretch was a struggle. The quantity of food before me was testing the limits. As ever, Bread was abandoned first. The Chicken Seekh Kebab proved to be a filling accompaniment. What a feed.