Given what awaits in the coming days, there was a moment when no Curry-Heute was considered. The stomach overruled the brain, Hector found himself outside Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) at 13.55, five minutes before opening time. The young member of staff, resplendent in a Yadgar polo-shirt, invited me in as he arrived for his shift.
There would be no heavy duty Curry, Chapli Kebab and something with Vegetables was the plan. The Aloo Gajar Matar fitted the bill. I asked if Fish Pakora was also an option, this was confirmed. No Bread, none was necessary.
The Mango Rubicon was brought as a matter of course. The wait was short. A steady stream of Takeaway customers would enter Yadgar during my forty five minute stay. Two superbly large Orders were assembled by Naveed. People know what they want. The TV screen had a caption showing that we were about to be treated to the greatest hits of Nusrat Fateh Ali Khan. The volume was kept low. This was something new at Yadgar.
The young chap, whose name I should have established by now, assembled the Fayre. A Salad with Pickled Chillies and sliced Green Olives, was accompanied by two Dips. A feast, but where to start?
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Chapli Kebab
Salad, the Chilli Dip and the Chaplis kicked things off. These Chicken-based patties are all about the Spice and Seasoning, hence they punch above their weight in terms of Flavour. I cannot see me visiting Yadgar and not having at least one Chapli.
One would have been enough, or would it?
Fish Pakora
Seven large pieces, more than a Fish. The fresh Spicy Batter shrouding the Haddock, always tasty, is there better served anywhere?
By this time I had still not finished the Chapli, but having them cool is better than letting the Fish cool further. Fish and Chicken and Salad, there’s more.
Shafiq appeared in front of me bearing a plateful of steaming hot Biryani. He told me that this is their Saturday Special. Hector is always well looked after at Yadgar, this time I had to decline. I had worked out that I should manage all that already lay before me, no more.
I cannot accept this, I’ll explode if I have any more!
Pre- Lockdown, I probably would have managed the Biryani, now the Hector eats less. Truly.
I did have the Chicken Biryani on my last visit.
Aloo Gajar Matar
Potatoes, Carrots and Peas, a Vegetable Curry, but not the classic which also contains Green Beans and Cauliflower. I started with the Carrots, and as expected, there it was – The Yadgar Taste. They have denied that Carrots are the key ingredient to create this, yet I keep returning to this theory.
The Coriander Topping and cooked in sliced Green Chillies added Flavour and a kick. The Masala appeared to be mostly pulped Carrot. The Yadgar Taste and a Big Kick, this was a fine conclusion to my day of – not – going out for Curry.
The Bill
There was one.
Naveed insisted that I had only had Vegetables.
The Aftermath
I did raise the point that prices will have to increase. Naveed told me that at present, they sell all that is prepared each day. As long as that maintains, then prices can be held. Good to know.
Raunak Raseeli India (10 Clarendon St., Glasgow G20 7QD) was 
The food arrived, my two Dishes had different Toppings, Rohit knew which was which. Was Hector being tested? I started with the one which I took to be the Laal Maas. Once a regular on the Specials Board at 
I counted six pieces of Meat, two of which were appreciably larger, as I arranged the Meat and Masala over half of the Rice. Ginger Strips and a threat of Coriander topped the viscous Masala. The Masala appeared to be Tomato-rich which is how it was at 
The Spice registered, not OTT by any means. The Seasoning was right up there, this was a Curry to savour. Spice can hit the palate hard, it’s unusual for the Flavours to do so to the same extent. This was a seriously powerful Curry, well flavoured, intense. A moment perhaps to reflect upon the plates of total blandness that have been served up to the Hector over the decades. 
On seeing a couple of pieces of sliced Green Chillies cooked in, hence I waited for Marg’s usual declaration. For once it didn’t come. This size of pot would suit Marg, I insert this here to justify what follows later. 
The Keema looked decidedly crowded in the pot with the Peas, the sprinkling of Coriander and even Potato reported. There was a definite moistness here, but authenticity had been maintained, this was not a Soupy Keema. 
Syboes topped this Curry, the Masala had a similar texture to the Laal Maas but was paler in colour. This was possibly even more Tomatoey and had a hint of Creaminess, so, somewhere in the middle of both Rogan Josh camps? 
I took the remainder of the Rice and basically started over. Once more, six pieces of Tender Meat were present. I thought I was safe having bitten into a Green Cardamom, but no, a second got me too. This Curry was appreciably mellow, and as a comparison with the Laal Maas is inevitable, far less intense. 
After yesterday’s sublime 
I have often questioned the quantity of Rice served in European Curry Houses. Yesterday I managed every grain, today I would accept defeat from the start due to being earlier in the day and having two Mains. 
Topped with Fresh Coriander and Ginger Strips, was the centrepiece – the half Herb – half Root – something aromatic – which Shahzad showed me on 
The Dry Herb Topping puzzled, I should have asked. With Fresh Coriander on the Qeema, why put – dry – on the Aloo Gobi? It didn’t look like Methi being still on the stem, which we do not eat. 
Shahzad took a seat at the adjacent table, conversation was ongoing throughout my time of eating. The Mince did not taste of Lamb and was too dark to be Chicken. 
Fine as the Beef was, it was the Potatoes that were giving off the most intense Flavour, as they should having sat in the Masala. The Peas were firm, disturbingly so, not Birds Eye then? This post is turning weird. 
The Cauliflower, served a bit soft for my liking, gave off a remarkable amount of Flavour. Cumin was noted then a blast of Aniseed. The Potatoes, on both sides of the plate, were perfectly cooked. The bits that had been sat with the Mince gave off the greater depth of Flavour. 
I had to decide when to stop, how much Rice to leave, a few Peas also. Overall, a satisfying meal, Desi Fayre, but not at the same level as yesterday’s 
In recent years, September has been – 
Discovered by chance one evening in 2018, after I had eaten, 
It was 18.30 when Dr. Stan, Mags and Hector entered 
Mutton Karahi (€8.50) is what Hector was after. As has been declared previously, it may be Mutton on the menu, but Beef is served. This is freely admitted, not a con. Mags would follow Hector’s lead. Spicy – for Hector, – Medium – for Mags. Dr. Stan ordered Qeema (€8.00). Three portions of Plain Rice (€3.00) completed the Order. No drinks, we needed a break. 
The Rice was a sensible portion, plus. I would surprise myself and manage every grain. 
No Toppings, the Herbs and sliced Green Chillies had been cooked in. The Meat to Masala ratio looked perfect. I counted into double figures as I arranged the Karahi over the Rice. The appearance of the Masala reminded me of 
I had asked for – Spicy – indeed this was, but not to a level that could cause distress. The Seasoning felt on the low side initially, however, as I ate, so this revealed itself. Earthy, Peppery, was noted. 
Moments like these are rare, marking another definitive – Wow! Even by just looking at the above photo, the quality oozes from the screen. I cannot believe there is another Curry House in 
Actually, Aloo Keema Mutter, though the Potatoes were not prominent. Again, the Herbs had been cooked in, Oil collected on the periphery. This appeared to be an authentic Keema. 
Instead of his usual – Mmmmms – this evening, Dr. Stan uttered more – Aghs. 
The Aftermath
Dr. Stan, Mags and Hector were monitoring events back home when the news broke. We shall always remember this visit to ‘t Brugs Beertje (Brugge). 
Earlier in the day, Mags joined Hector at Restaurant Kulba Kabul (Wondelgemstraat 11, 9000 Gent, Belgium). Having checked out 
Karai van lams vlees (€25.00) was ordered, a meal for two with Bread and Salad included. 
Two plates were brought, each with a pile of Meat and a Salad on the side. Two baskets of Bread also, not Naan, but something much more risen. Sadly the wonderfully soft Bread was not served hot. 
The quantity of Lamb was impressive. Sucky Bones stood out, this was going to be a challenge. The Tomato-rich Masala appeared to have been poured over the Meat. One accepts that the Meat and Masala can be cooked separately, that is how I prepared my recently successful 
The Masala may have contained Spice, but there was no heat whatsoever. Had the – 
Two young mothers with prams entered in the middle of our visit, acknowledged us, and made a comment of approval when they saw our food. That was it, none of the new staff arrivals or the chap who served made any further interaction. It was time to pay, and go. 
When in Gent, there has to be a day trip to Antwerpen. Today would turn out to be an almost carbon copy of our day here in 2018. Once again Dr. Stan’s – Friend – would be our guide, Hector managed to escape to fulfil other duties. 
I took the metro north from Antwerpen Centraal, Iman Hallal (Diepestraat 101, 2060 Antwerpen, Belgium) was again the destination. A simple Curry Cafe, this is Hector’s type of venue. Arriving at 13.30, I was the only customer for the next hour. 
For €9.00, this was quite a spread. A Grobschnitt Salad, and Raita would add to the Diversity. The Naan was a sensible size. With burnt blisters forming, the Bread had risen in the places where the perforations had not restricted this. 
This is a Desi Korma, no Coconut or Cream here. The blended Masala had the distinctive look of authenticity. The Lamb count was into double figures. Today, the Lamb was suitably Tender, 
I tipped the contents of the karahi on to the plate. I considered making a plate of Curry and Salad, then changed my mind. If nothing else was achieved, I got to admire the efficacy of the Masala, a traditional Curry. 
Finding Curry in 
Lamb Kofta Curry was mentioned in the Mission Menu (€69.50), that was it. What is Desi Pulpo (€15.00) about? Rubbery Indian Cuisine? This and other Dishes mentioned Butter, there was no sign of an actual – Masala – in the rest of the Fayre. The description for Oh My Gobi (€9.50) reads like an abuse of Cauliflower, and belongs on another menu. 
Where’s the Curry? – I asked the Boss.
Your menu is garbage – I did say – good luck. 
#14? – asked the waiter.
I counted seven decent sized pieces, plus a tiddler, as I arranged the Meat on the Rice. The Masala was that of a classic Curry, blended with an oily sheen. The actual quantity of Oil was minimal. 
The Lamb was suitably Tender and gave a – kick – back when eating. For the price charged, some more pieces would have been welcomed. 
When I describe this Curry as – Mainstream – this is quite a compliment. In the early days of Curry-Heute I had some decidedly bland, Soupy Curry served to me in Belgium. Blandness seemed almost mandatory. If Royal India is representative of the current Belgian Curry scene, maybe things are improving. 
I had already given the Calling Card to the chap towards the end of my meal. He was ready to chat some more when I went downstairs to pay. He too was disparaging about Mission Masala, and worryingly thinks 
Raunak Raveeli India (10 Clarendon St., Glasgow G20 7QD) has been open for about a year, Mein Host – Rohit – told me this afternoon. Somehow, Hector was only made aware of its existence in the past few weeks.
Despite Maryhill Rd. selling a disproportionately high quantity of Takeaway Curry in Glasgow, there are only two Curry Houses in which one can dine: the former 
Hector was the Lone Diner this afternoon. The menu was on the table. Raunak Raseeli India is another in the ever growing number of so called – Tapas – restaurants. My reaction is always – small portions, disproportionately high prices. Sharing the kilo is Hector’s style. However, if Curry-Heute is to maintain a comprehensive coverage of Glasgow Curry, these places have to be visited. 
I decided that two Dishes should be within my capacity. Delhi Style Lamb (£7.95) is on-the-bone and also features Potato. Fish Masala (£6.95) should also reveal the efficacy of what is available. The search for the ultimate Fish Curry in Glasgow continues, 
On seeing the Curry, I knew I should have ordered Rice. The Naan, served in five pieces, did not impress. Greasy, not risen, not puffy, this was as much Puri as Naan. The lack of girth reminded me of my own attempts at cooking Naan. I managed four of the five pieces. 
A big Sucky Bone protruded from the Masala, this was a good start. I would find four large pieces of Meat, three of which were on-the-bone. I considered emptying the pot on to my plate, but kept to my norm. This would prove to be an error. 
An orange Masala, slightly Creamy too, so markedly different from the above. I found four decent sized pieces of Fish when I raked around. The White Fish retained its integrity, Tilapia, OK, I asked. There was a Sweetness from the Fish which did not suit the Hector palate, add the creaminess, and this was not the Fish Curry that Hector dreams of. 
Rohit asked the customary question. I recognised that I had two different Curry experiences, and praised the Lamb. Lamb on-the-bone is always welcome. 
The Aftermath
Curry – #2, or is it #3 – Heute? Having sat opposite 
Lamb Chukka has gone from the 
For those who have yet to try a Malabar Paratha (Parotta), they are a major departure from the norm. Thicker, flakier, softer, always smaller, they are more Buttery than a traditional Paratha. One day I shall order two, John took care of his three. 
Soupy and Creamy, usually these are the negatives in Curry-Heute, but not when the Masala packs this much Flavour. The mandatory dried Red Chilli was present giving the required – smokiness. Curry Leaves – also, which I have only recently discovered add to this. With a Big Peppery blast, tasty.
I decanted to the plate to see exactly what I had before me. Was this a Happy Hector? Not today. This was the – large – portion? Six, not particularly large pieces of Meat and two tiddlers hardly justified the price. It might look a plateful, this was a side-plate, not a dinner plate. 
Less Peppery in appearance, the Masala was also a bit darker. Otherwise, the same Soupy Curry. I am unlikely ever to order this, Hector, Chicken Curry? John assured me it was wonderful:
For years, Hector has been celebrating the wonder that is the Tomato-based Masala, an integral part of authentic Punjabi Karahi. The method has been hinted at by Chefs, previous attempts have fallen short. Creating the rich texture and killer taste has remained a mystery, my attempt this evening may well have cracked it.
The absolute simplicity of Namkeen Karahi has suggested that less is more, it was therefore a case of what to leave out. Studying a variety of sources, it was decided to abandon many of the ingredients that would appear in a 
Time to taste. Oh yes! 
This is where so many recipes and video demonstrations fudge reality. Lamb does not cook in twenty minutes. Cooking Lamb in the Masala is going to burn the Masala. The Meat has to be precooked. Today I added leftover Lamb from earlier in the year. 
Time to eat.
I wasn’t making Bread today, so Rice it had to be. For once, my Rice let me down. I ignored the microwave – ding – and did not drain the Rice, it went a bit stodgy. 
Hector’s Curry tends to turn out tasting like – Hector’s Curry. Finally, the breakthrough, this tasted nothing like I have ever cooked before. The true Desi Masala Flavour was there, 
Actually, it was that good. The Spice was far from stressful, the Seasoning a la Hector. The Lamb, thoroughly cooked at a previous time, did come across as though it had only met the Masala, it had. The Flavours from the Lamb were therefore a counterpoint to those from the Masala. The best of both Worlds?