Yesterday there was a post on a social medium by Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) announcing that Kofta Anda was being added to their Daily Specials (£7.00). Hector had never had this favourite before at Yadgar. Both Shkoor and Naveed were contacted – please keep me a portion for Monday at 14.00. Nearby Sheerin Palace serves Kofta Anda on Wednesdays and Fridays.
Marg and Hector arrived bang on the 14.00 opening time, the window shutters were going up, we stood outside until Shafiq was ready. This gave the opperchancity to record the latest menu. The real prices have not been known for some five years.
The Chapli were spotted through the window, irresistible. Marg would have one, Hector – two.
As we surveyed the Dishes on display, Shafiq confirmed that this was – the first time in a long time – since Yadgar had served Kofta Anda. We took our seats, moments later Shkoor arrived, then Naveed. All was set, Shkoor took the Order: Marg mentioned Salad, two portions of Kofta Anda (£7.00) were confirmed plus Chapattis (£0.70) and cans of Mango Rubicon.
Shkoor engaged us whilst we waited. Marg established that Shkoor had not come in just to see – us. Well why wouldn’t he? Shkoor would later depart to purchase the secret ingredients which make the fayre at Yadgar unique.
The Salad arrived with two sauces. I was pleased to find the Chilli Sauce had been heated, this adds another dimension to the Chapli. Marg commented upon the quality of the Olives, these were excellent, and streets ahead of what came our way in the recent trip to Türkiye.
Chapli
A Spicy Chicken Burger, the Seasoning was spot on. After last Friday’s debacle at Royal Punjab (Köln), it was quite a relief to find the Seasoning so well pitched.
Not to have a Chapli at Yadgar is now unthinkable, these are so so tasty.
The presentation of the substantial Chapattis was by Shkoor himself. He advised that more would come as necessary. We would never eat both. When will someone invent the half Chapatti?
Kofta Anda
Marg’s plate had four Kofta and one hard boiled Egg, Hector’s five. Yay!
On seeing the Shorva, Marg asked why we weren’t having Rice. I explained that the Shorva would simply disappear, it is traditional to have Bread. Applying the – search – facility in a well known and reliable Curry Blog, I note that it is two days short of five years to the day since Hector last had Kofta at Yadgar. Then it was Kofta Aloo, and Shkoor brought Rice!
What was in the Meatballs? Presumably Meat, Chicken is obvious given the colour. In 2015, Shkoor did admit to ground Chickpeas. The Flavours from the Shorva were intense, once again the Seasoning was perfect. Cinnamon and Coriander stood out, a piece of Cinnamon Bark was found. Marg’s mouth was soon on fire, so the Spice Level must have been decent. Having sat all night in the Shorva, the Egg had absorbed the Flavours too. Marg mashed her Egg into the Shorva, Hector had his in bits.
Splash! Splash! – the joy of having Shorva with a Chapatti, it was comforting to find how easily the liquid was mopped up.
Kofta Anda, always a treat, a major departure from the Karahi which feature most prominently in these pages.
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£15.00 A nominal sum.
The Aftermath
I thanked Naveed for acknowledging my request and remarked that even I am surprised as to how much I enjoy this – Curry.
The Kofta Masala (€12.90) comes with Rice, as do all Mains at 
The food arrived after a respectable period of preparation. The Butter Naan was in bits, and just how much Butter had they spread across it? The thin, peely wally, Bread was – as limp as a chewed rag (Kipling). 
Four generously large Meatballs sat in the House Masala. The description – 
The mere sprinkling of Coriander on top would be the only noted Herb. Two sticks of Ginger completed the Toppings. 
Spicy, well-Seasoned – were the first notes. I marvelled at the size of the Kofta, each would initially become four pieces, later these were subdivided. This was a lot of Meatball. Hector and Dr. Stan had well-Seasoned Frikadellen, twice in 
Up to the counter, this was probably a blessing. I was then able to discuss my requirements. Fish Korma (€12.90) was Mein Hosts’ suggestion. Alu Gosht (€13.50) became the choice, Rice included. A half litre of Sparkling Water (€1.90) completed the Order. 
Topped with Syboes, the Masala was minimal, as I had asked. Herbs were mixed through the Masala. The peripheral Oil was conspicuous by its absence. I counted at least eight pieces of Meat, there was even more Potato. This was a lot of Curry.
The Spice didn’t appear to be significant at the start, but this grew in time. Mein Host had returned to his area of relaxation. From there our conversation continued. He asked of the Spice was OK, I assured him it was, but more importantly, his Curry had Seasoning. I was asked from where I came. Mein Host recognised the number of Pakistani restaurants in Glasgow. 
Tangy and Cloves – were the two things noted when I licked the last of the Masala from the spoon. Too often, one encounters what I have come to describe as the Euro-Curry Taste, probably from a ubiquitous paste used across the continent. Today’s Curry was certainly not of this ilk. This was a Curry with its own pedigree. Moderately Spiced, Seasoning and a distinct Flavour, this is what the Hector seeks. 
The Bill
The U77 terminus is at Holthausen, fifteen minutes later I joined the chaps at 
Wow! – moments are relatively rare. 
Above medium – was agreed as the Spice Level. The wait was appropriate. 
The appearance was identical to my 
The Spice hit the palate then the blast of Pickle. As a Lamb Achari, this was right up there. I waited for the next event, the smoky blast of the South Indian Curry, it wasn’t happening. No – Wow! – today. Eventually I bit into strip of well cooked-in Chilli, the hoped for Flavour then emerged, slightly. I declare the Curry-Heute Test as being – failed. 
I settled down to enjoy my Curry. Mein Host came over to check primarily that the Spice Level was not excessive. For Hector, not a problem, for most Germans it could have been, I have been told oft. 
I have established that 
I promised to return, the Keema has to be sampled, but there’s Kofta too. 
Hector is back in 
The extensive 
A few more diners arrived as we waited. In a restaurant that seats eighty in one open room, the place was decidedly quiet. Restaurant? Perhaps 
This was quite a plateful. First thing to notice: this was Curry with Rice, the latter being 
In the past, when I have been here on a more regular basis, I have asked for tweaks, principally added Methi on top. No such indulgence today. The missing 
Evidently, the food was served – hot.
One goes up to the counter to pay, and so we did, separately.
Apart from the masses who were at the King’s Theatre today to see Mama Mia, the stage-show of the movie, actually a remake of – Buona Sera, Mrs. Campbell – starring Gina Lollobrigida and Phil Silvers, Glasgow was empty on this fine, sunny day. The Meteorological summer has begun, we just need the weather to maintain this. 
Good to see you again – I have identified as Sijin’s customary greeting. I took a table, one to the right of my previous two visits. Having enjoyed the 
I studied the menu further, one day I shall have to come and not have Curry. Fish Cutlets (£6.95) shall certainly form the base of any such meal. 
Sijin brought the food. The quartered Naan was immediately forgiven. Just look at those blisters. This Naan was remarkably light, fluffy, and had more risen pockets than I have ever seen. Inevitably there would be the temptation to overdose on Bread, as if. Sijin told me that many would have Paratha with a Sukka. The Malabar Porotta (£2.95) will have to be tried, if it’s the too rare White Paratha, Hector will be in raptures. 
As promised, this was the Dry, Thick Curry Hector seeks. I chose to eat from the bowl so there no Meat count. As I would come to realise, there was loads. 
As for the Seasoning, here we go. If there was a Hector Scale of Seasoning ranging from – non-existent – through – fine – to – brave, then this was – Brave+. If one cannot handle – Well-seasoned Curry – do not order this. 
Despite the Lamb being seemingly endless, only a Soupçon of the Masala had to be left along with the discarded Curry Leaves and a whole Black Cardamom, encountered the way one hopes not to. I hope this Lamb Sukka does not disappear from the menu. I’ll be back for more. 
Earlier this year I noted on a social medium that Danny Singh of 
Hector was summoned to the Southside for 14.00. People are off work today, and so are out to play. Trying to secure a Curry before 14.00 on a Friday in my happy hunting ground is no easy matter. 
A jug of water, with a glass, was presented. The glass I specifically mention, no more single use plastic in Scotland. The water too is worth a mention, why do I keep tasting chemicals in Glasgow water?
Lamb on-the-bone, in a Shorva, I could smell the Cloves as soon as the bowl was placed on the table. This was Desi Curry. When 
As anticipated, there was a huge blast of Cloves, then hot Spices. The Seasoning was there, spooning on more Shorva invigorated the Rice. The Meat was so soft one could have simply sucked it instead of chew. Sadly, the Flavours from the Herb-rich Shorva had been absorbed by the Potato more than the Meat. Time to spoon more Shorva. Of course, the Flavours from the bones had infused the Shorva.
It’s easy to dismiss such a Curry as being – Soupy, however, when a Shorva is this tasty, one has to acknowledge and appreciate the genre. This was remote from Hector’s preferred Thick Masala. This was Desi Curry, and why I was here. 
The Bill
At some point in the recent past, Freddies Food Club withdrew from their Clydebank outpost and retreated to Knightswood. In its place, Curry Mix (495 Kilbowie Road, Clydebank G81 2AX) was established. Still serving the complete array of anything one would wish to take out, at least the emphasis became such that Hector would have to investigate. With cooking duties suspended pro tem, today was the day. 
The online menu was studied, Punjabi Masala Dishes almost enticed, however, when it was made clear that the dreaded – 
Such is the proximity of Hector’s House to Curry Mix, I could have walked, however, why let the food cool on the return? Arriving bang on 18.00 I introduced myself. The chap who evidently dealt with Curry looked a bit mystified when I mentioned Methi Gosht. He checked the only Order which was waiting, all was well. 
The first sight of the Masala was pleasing. This was most certainly not – Soup. 
A large piece of cooked Tomato was unearthed plus pieces of Syboes. The Masala was Herb strewn: light green, presumably Coriander, dark green, hopefully Methi. This was how I hope to see a Methi Gosht presented: a Masala with Herbs, not just Spiced Herbs. I was already questioning how much Methi had actually been added. 
Initially, the Seasoning felt a bit on the low side, however, as I ate this appeared to grow. The Dry-Herb Flavour from the Methi could have been more pronounced, I suppose I could have gone to the cupboard and added some more on top. Why did I not think of that at the time? Still, a first Curry from Curry Mix, better to evaluate what actually was presented. 
The Peas were doing a remarkable job, the addition of an Interesting Vegetable can transform a Curry. I was certainly enjoying this Karahi, Rice still felt like the better accompaniment. It takes a Desi Masala to command Bread, this was decidedly Mainstream, but within these limitations, a fine Curry. 
The first Curry after the trip to 
Lamb on-the-bone, how this has been missed, Ginger Strips too! After my revealing experience at 
Super-Hot food, one never takes for granted. By decanting, the Curry would cool quicker, but I could get tore in sooner than normal. And tear in I did.
With three quarters of the Naan eaten, it was time to consider what was left. A bit more Bread to mop up, otherwise it was Meat and Masala. I had considered ordering a Side given I knew my strategy today was to eat from the plate. Just as well I didn’t, as always the portion here was satisfying. Who needs the half kilo? 
Our last day in what has been a truly relaxing week, not all spent by our magnificent pool at Mitos Apartments. Apart from the European Cup Final (sic), that’s the football season over. Glasgow Rangers at least did feature in the other, who would have thought? And they won a wee trophy yesterday, so life could be worse. Why did Aston Villa collapse losing three goals so quickly? I bet Stevie-who? was not a happy chap. 
There are two main waiters at Taj Mahal, both became involved in the – 
Three huge masses of stringy Vegetables in batter took us back to 
I had gone against my norm by ordering the Garlic Naan. I had spotted the other night that it would not arrive dripping in Garlic, a Buttery Sheen was adequate. Less pale, than Thursday, and perhaps even puffier, this was again a worthy Naan and significantly better than those served in the 
The concept of – 
Yes, more Chillies with somewhat large cubes of Cheese. Too –
A substantial quantity, most would be wasted. This did not really fit in with the other contents of my plate. Marg marked it as having finely chopped Vegetables, and being – crunchy and fresh. 
The first dip of Naan into the Masala set the alarm bells ringing – Euro Curry! 
The Meat in the Karahi Lamb was divine. Far from the Mainstream, the Lamb was no stranger to the Masala. The Texture, the Flavours, Hector was back where he wanted to be. The Masala may have had a hint of Yoghurt, this was a different Curry from Thursday’s 
Topped with Coriander, this looked to be quite a plateful, a mass of Curry. 
It was very finely ground mince with a mixture of red and green Chillies. (no escape) A good flavour and the use of the Wholemeal Roti enhanced the enjoyment, though the Roti was a bit heavy. A lot of meat, and I enjoyed stealing the Garlic Naan. The Mince was spicy, I cooled my mouth with the Raita. 
Marg fancied a Coffee. The board listing the range was just within the limits of my visual acuity. Cappuccino for Marg, and for the first time in Curry-Heute, one of Hector’s all-time favourite drinks makes an appearance. 
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