Not since early July last year has the Hector faced up to tackling the wonder that is Goshat Karahi as served at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Since Lockdown ended, most visits to Yadgar have focused on the Daily Specials, the Vegetable ones in particular: Aloo Gobi, Aloo Gajar Mutter, with a Chapli Kebab or two accompanying. It’s about time we were back here to – do the kilo.
Today, Hector was the Lone Diner for much of the visit, though five more did arrive towards the end. Meanwhile a steady stream of Takeaway customers piled in, the phone rang every few minutes, more Orders.
The second busiest Kebab shop in … said the leader of the three chaps who eventually joined me. I did not hear the catchment area to which he was referring.
Hector managed to arrive at Yadgar bang on 14.00 just as Shafiq was opening the doors. The shutters went up, punctuality, reliability, this is what customers rely on. I have expressed my frustrations with another venue which no longer satisfies these criteria. Time to move on. Nearby Shahi Mahal is also worthy of further visits, Hector’s Curry Pound will have to travel the extra kilometre south of the river more often.
Knowing how long it would take to prepare, I placed my Order with Shafiq as we both moved away from the front door:
One portion of Goshat Karahi (£9.00), just a portion.
I know Shafiq’s – portions.
On-the-bone – was confirmed. He assured me he would get on with it. Forty minutes is typical for the preparation of Yadgar’s signature dish.
I took my seat, the staff drifted in, the first Takeaway customer arrived at 14.05. The waiter brought a menu at 14.13 and asked if I had ordered.
If there’s any Fish Pakora going, I’ll have some please whilst I wait.
A sound strategy, a Mango Rubicon was added. Only once in thirteen years have I secured Sparkling Water at Yadgar.
Naveed arrived just as the Fish Pakora was presented, it was 14.18.
Fish Pakora
Eight pieces, a whole Fish, by any other description. When Yadgar’s Fish Pakora is freshly made, it is something else. In the past Naveed has brought me some knowing the pleasure that can be derived. Today’s was a reheat, not spectacular therefore, but still streets ahead of the rest.
The Spicy Batter shrouded the Scottish Haddock, a good sense of – fishiness – came across. The red Chilli Sauce had not been heated which tends to happen more in winter, the Spice Level was upped a bit more. Tasty, satisfying, a plateful, Hector, what have you done?
At 14.18 the plate was cleared, Naveed asked what I required with my Goshat Karahi. A single Chapatti (£0.70) would suffice. Another half hour should let the Fish digest, then I wouldn’t let myself down.
The waiter asked if I was ready for my main course at 14.31. I asked him to check that my Chapatti was underway, this earned another four minutes. He returned with a plateful of an elaborate Salad. Oh no! This I had to decline. Had I tackled any of this there would have been no chance of finishing whatever quantity of Curry arrived thereafter.
14.38, my precious. Shafiq had done well, especially given the stream of customers front of shop.
Who would need a second Chapatti? Behold, a huge, Wholemeal Flour based Chapatti, featuring one large risen blister. Light, thin, filling, around a half of this would do.
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Goshat Karahi
A classic Shafiq portion, he who once served me a Karahi with fifteen Lamb Chops. There’s no denying that Lockdown affected Hector’s eating patterns, today was a test, has recovery been fully attained?
Just the twenty pieces of Lamb, some on-the-bone. I’ve had smaller half kilos at other venues, let’s not go there. OK, the Hector is always spoiled at Yadgar.
The Ginger Strips and Coriander Toppings were modest in comparison to what lay beneath. Oil collected on the periphery of the Thick, Yadgar Masala. Tomato Seeds were clearly visible. Speculation: do they prepare the Karahi as Hector has learned to do of late? The secrets of Yadgar shall for ever remain so.
The Spice hit hard, yet I saw but one piece of sliced Green Chilli. The Masala was therefore the source. The Seasoning was well below the Hector idyll. Today, no tweaks, I was determined to secure a Goshat Karahi as soon as possible thus maintaining punctuality for the remains of the day.
The Meat was super-soft, Sucky Bones stared at me, go on!
It was fully three minutes before the recognisable and distinctive – Yadgar Taste – emerged. It was there, the lack of Seasoning was holding it back a bit. Since July I have been experiencing this root combination of Spices via the Vegetable Dishes and am ever impressed as to how they achieve it.
At the halfway point, a quick Meat count. What remained I’ve been served as a – portion. Fear not, I knew I would empty the plate.
The Meat, a giver of Spice and consequently Flavour. Few venues manage this, but Yadgar is a true source of – Desi Cuisine. With no telltale Whole Spices, just what is in this Masala?
Time to pay Naveed.
The Bill
£12.50 I looked at the machine, Naveed nodded – That’s enough.
The Aftermath
I informed Naveed that today’s was my first Goshat Karahi in a year.
I had to convince myself that I would eat it. With the Salad, I wouldn’t have.
It was 15.15 when I headed out into the sunlight. Passing Karahi Palace in the bus at 15.30, the shutters were up. Hector needs consistency.
It’s Dr. Stan’s birthday! There had to be Curry-Heute. We arranged to meet at 
The three of us headed west, Dr. Stan spotted us and stopped in his tracks. He had deduced the scenario – 
Hector and Mags last dined at 
A jug of tap water plus a 0.75l bottle of Sparkling Water (£3.95) completed the Order. This must still be the best value Sparking Water in the city. 
The Starters came in good time, however, that we were having these was eating into the parking.
Three large, not a bad quantity given this was part of the meal deal. 
Again three large pieces. Well fired, this may be something for Hector to consider next time. Mags was impressed:
A pair, as expected, they did look a bit thin. Spiced in their own right, the accompanying Sauce certainly boosted this significantly. The Flavour of the Lamb Mince took me by surprise. Is it possible that having had Chicken Seekh Kebab more often, the Hector has actually developed a preference for these? 
The sliced Green Chillies differentiated Hector and Mags’ Curry. A couple of Ginger Strips completed the garnish. With a sufficiency of Meat protruding through the Thick Masala, all was set. 
There was a Big Spice hit, guaranteed by the extra Chillies. The Seasoning was decidedly – low. It’s possible that I still had the halcyon days of the 
Enjoyable as this Karahi was, the full depth of Flavour hoped for, was not revealing itself. Nor was the customary 
Apart from being served in a different karahi, this appeared to be indistinguishable from the Karahi Gosht. The Flavour, however, would be markedly different. But as the Hector was not having this today, then one may look to 
One can see the Herbs mixed through this wonderfully Dry Keema. With no Oil showing, this must be as fine an example of the genre as one can encounter. 
Marg made short work of this. One was enough, so the extra Chapatti was shared with Mags. Marg immediately remarked on the portion size, her karahi was full. This was the Lunchtime Menu portion? Marg demolished all this and her enjoyment was declared. For reasons that shall unfold, there is no direct quote. 
Every so often, a classic photo opperchancity presents itself: Adam, at work, Mr. Baig, surveying his empire…
A – Bank Holiday Monday – whatever that means, Hector is home. Unusually, Marg has no hockey and knows if she doesn’t come for Curry-Heute, she’ll not be fed. Glassy Central (285 Sauchiehall Street, Glasgow G2 3HQ) has been visited a couple of times recently, Marg had yet to experience – Glasgow’s first Desi Pub – however, she has been to 
To date I’ve had the 
The Curry pots were brought first, neither of us could start until the Bread or Rice arrived. It is frustrating watching hot food going cold. After a few minutes the Naan came, and later the Special Rice. On seeing the Rice, I knew I should have checked, so let this be a warning to all – not for sharing – but ordering two portions? 
Having just returned from Europe where abundant Rice is inclusive, that would hurt. With Cauliflower, Carrots and Green Beans, a tasty Rice. Marg took little more than a Soupçon, Chapatti remains her preferred accompaniment. 
A modest garnish of Coriander topped the tall pot. A suitably Thick, brown Masala shrouded the Meat which reached double figures. Still great value here on the base price for Curry. 
The Lamb was decidedly Tender, one senses quality Meat being sourced here. There was a distinctive Flavour, however, if I write a House Flavour then I’m giving in to – Desi. With a slight tang, the Spice was definitely there, no whole Spices to identify. The Seasoning was below the Hector level of perfection yet the Flavours were coming across. 
The wedge of Tomato, and I suppose the flatter pot, distinguished this Curry from the Garam Masala. Otherwise, they were indistinguishable. The Hector Soupçon revealed no significant difference either. Like Hector, Marg cleared her plate, nothing was left:
A tasty dish with a smooth sauce, some chewy pieces of Lamb, but overall, very tender. I enjoyed the small portion of Vegetable Rice, however, the Naan was more like a Chapatti. (which suited Marg)
An Indian & Thai restaurant? – not Hector’s usual cup of tea, but hey-ho, one never knows. Arriving at 14.00, Diyo – Indian & Thai Restaurant (Tadeusza Kosciuszki 23/1z, 50-027 Wroclaw Polska) was empty, though as I was about to depart, two pairs of diners did arrive. 
Ginger Strips and a sprinkling of Coriander topped as Thick a Masala as one can encounter, the antithesis of 
Whilst – packet of mixed Spice – came to mind at 
Wroclaw
2023 sees a Boy’s Trip to the Bier Festival, with Michal making his debut in Curry-Heute. Again the correct rendition of – Micha? – is lost. To humour him, yesterday we had – Golabki – a traditional Polish dish I’ve been eating for more than sixty years. 
Choices were minimal. I had to dismiss the Lamb Kadhai (Zl44) due to the listed ingredients featuring the 
The Curry was a classic example of why Karahi is preferred. This was – Soup. So – Soupy – it is difficult to describe the Masala as anything other than – gravy. 
Pieces of Onion had been stirred in, one wonders how much Onion was used in cooking the Base Sauce? I counted eight pieces of Meat as I arranged the Lamb on the Rice. 
Boxed Spices – the immediate reaction, this Gravy tasted as if it had come straight from a box of Mixed Spice Powders. With no solid Spice in the Sauce, the Hector was left shaking his head. But hang on…
I’ve had better – was Michal’s only remark. 
Two Days Later
Steve, who has been sneaking out for Curry on his own, paid a visit to Maharaja. Not only did he enjoy his Curry, the debris on his plate shows whole Cloves and pieces of Cinnamon Bark. 
Seven hours on your feet, a daunting task. The venue – The Platform – the original railway station before the line was cut back a few hundred metres. Seats were available for those who really needed them, however, one really wants to be as close as possible to the action. Being present an hour before the band came on stage, meant the last – cuddly-sized – t-shirt, as Nick’s wife – Rachel – put it, was secured. We also got to see Rog Paterson’s solo acoustic set. Rog would then play twelve string guitar as and when during the Pendragon set. 
The second hour was a trip through the back catalogue, the joy being that the Band could choose different songs for Saturday and Sunday. 
There were seemingly automatic – goodnights – from the stage, however, we all knew there was more to come. With the keyboards reduced to piano, no drums, we were treated to another half hour, the acoustic set.
At times it felt like it was Peter Gee who was holding it all together whilst Nick and Clive went exploring on the fretboard and keys respectively. How do we get out of this? The Morecambe and Wise tribute was pure improvisation, we all think we know the words to – Bring Me Sunshine – until the second verse, then…
This morning, 11.00, there was a rendezvous at the Eric Morecambe statue. An opperchancity to chat with Clive. No more Arena gigs are scheduled for the UK presently. The last tour was missed due to not being able to get into London thanks to the periodic train strikes. Hector was ticketed for London, the gig having been postponed by one year, meanwhile as a consequence, Kinross became impossible to attend. Marg disappeared momentarily, she returned with a photo of herself with the latest drummer – Jan-Vincent Velazco.
Strangely, the music today was scheduled for the afternoon. At 14.15, Nick did a talk about his pedal array. This was followed by a full band – Q&A. Clive has five albums in the bag thanks to Lockdown. Instead, Nick has a book nearly finished. 
Rog Paterson was due to play another thirty minute solo spot, Marg and Hector went next door to rest the feet. We timed our arrival for the beginning of – Not of This World, the entire album, performed in order. Lyrically some of this is brutal, – the divorce album. Faithless-All Over Now, delivered with due emotion. 
Following on, another collection of classic Pendragon songs. 
After the gig it was Hector’s turn to be photographed with the famous. Having introduced myself, I reminded Nick of the Glasgow gig @1988 when there was but a handful present for a late night show in an upper room. I think it was Barrowlands, Nick thinks Night Moves. Is there an upper room in Barrowlands? 
Finally, and with feet that were comfortably numb, it was time for Curry-Heute. Having passed Saffron (6 Skipton St, Morecambe LA4 4AR England) yesterday, an upstairs venue was expected, instead, it was down to the basement. A few tables were occupied when Marg and Hector entered at 19.15, Pendragon t-shirts were already in situ. We were led to a quiet corner at the rear, from here we could see some of the intricate décor through the basement arches. Ambience and Mainstream Curry, one has to give in occasionally. 
T
Lamb Bhuna – said the waiter as he placed the Lamb Methi on the table. A welcome mistake, Dry Curry is what the Hector seeks. This was a suitably Thick Masala, Bhuna indeed. The Meat count reached eight, not the largest portion. 
The Flavour of the Lamb itself may have been the most potent feature of this Curry. The Spice was pitched at a low level. The Seasoning, however, was fine. Tender Lamb with a hint of Methi, was noted. An Earthy Flavour rather than a blast of Herbs was forthcoming. After the intensity of 
This is how a Keema should look, Dry, and no Oil slick. The grains of Mince appear to be coarse. Marg made short work of this. No kick – was her first utterance, which is quite a departure from her norm: 
There was not a morsel left on the table at the end.
Syhiba is a name that has appeared previously in Curry-Heute, a Curry House I have praised in 
Hector and Marg spent a pleasant afternoon in Hebden Bridge, how many coffee shops can Marg visit in one day? More than I can visit Curry Houses! We arrived at Syhiba Restaurant (57 Wharf St, Sowerby Bridge HX6 2AF England) at 19.10. The sheer size of the premises impressed, from the outside it was clear the place was stowed. There was a crowd at the door and screaming weans inside. Marg was happy to wait at the doorway, I gestured her to walk up the steps inside, here we spoke to a waiter who promised us a table. Two minutes later we were led to table 11 in the far right hand corner. What a viewpoint. 
Cash only – was made clear at the doorway. This has been the case on visits to 
During the wait, I went walkabout. Large as the venue is, the premises are quite narrow. I counted some fifty diners. However, upstairs there was another large room, initially empty, Marg reported a large group there later. Was all of Sowerby Bridge at Syhiba?
We were prepared for a long wait, imagine the surprise when the food was served at 19.35. The Naan was spectacular. Served vertically, it was therefore whole, had risen, burnt blisters were present, and it proved to be light and fluffy. Hector’s Naan idyll, Marg was happy too. Unusually, we ate the lot! Marg then spotted that some had a larger Naan. The Family Naan (£4.95) would have been too much. 
Topped with a threat of Coriander and featuring a Lemon Slice, this looked the part. Perhaps a bit more Oily than would be served a few kilometres away in 
The first dip of Naan in the Masala was one of those rare and special moments. The Flavours flooded out, wonderful! The Spice kept building, the Seasoning caught up, this was Curry.
Apart from being boneless, the Curry looked identical to the Handi: the threat of Coriander, the Lemon Slice and the embedded half Bullet Chilli. Bradford Curry was written all over it.
Zingy – said Marg at the start. I suspect the Lemon Slice was the cause of this. Adding a squirt of Lemon Juice in Curry, something to consider. Marg’s verdict:
The Bill
Thereafter we walked down the canal locks, the largest drop on the planet, well maybe not. 
12.40 is somewhat late for Hector to arrive at 
Marg asked for two Meat Samosas (£1.00), only – Veg – was available. 
These were the largest Samosas seen in a while. The deep frying had altered the pastry accordingly. Marg:
For a 
The Spice Level was moderate, the Seasoning was low and the expected – Methi – blast wasn’t coming. Instead, Cloves hit the palate yet no whole Spices were found. The Earthy Flavour was quite straightforward, – Umami – a Meat Curry, it was what it was. 
The Bill
A day in 
Records show that a Lamb Chops portion at
The Naan was perfect. Served whole, it had risen, displayed burnt blisters, was light and puffy, and might even have been cooked in a Tandoor! There, it can happen. 
Behold the mountain of Meat! The Masala was Minimal, the ratio of Meat to Masala that works so well in 
There was a big blast of both Clove and Methi, classic 
Three nights in 
No Scottish Notes – was posted in a sign at the reception. For the record, Sultans is closed on Mondays and Tuesdays. End of bulletin. 
Four Chapattis accompanied the Mains thus avoiding a needless waste of Bread. Between us we managed these, Marg said she did not fully have two. The waiter did offer more as he saw the pile diminish, our entitlement, was duly declined. 
The portion appeared to be small, though these mini-karahi can be deceptive. When the Bread does its job, the appetite is soon sated, enough. This was as Dry a Fish Karahi as one will encounter, the collecting peripheral Oil was at a minimum. The Haddock had been flaked, therefore along with whatever quantity of Masala was present, the combined mixture was little more than a Mash. 
The same size of portion, I will remind the Reader that at Sultans, one can – go large – on quite a few Dishes. This is now an extra £6.00. 
Ground Mince – is how Marg described it – smooth – also. 
The Bill