An alternative favourite meal at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) has evolved. This features two Starters and one Curry, the latter being Vegetables. In September, Hector went – a Chapli too far. Sold at £3.50 for a pair, today, one would suffice, on the assumption that Fish Pakora (£5.00) was available.
Arriving at 15.00, Naveed was behind the counter.
Fish Pakora? This was confirmed.
One Chapli, something Vegetable.
Potatoes, Carrots and Peas (£5.00), just made.
One Chapatti?
No Chapatti (£0.70).
Such is the diversity of this Order, Bread is not required, though it has taken time to establish that. I took a seat at the smallest table, other diners were in situ. Today, the heated window seats were initially unoccupied, it’s warm for February.
Shkoor, Mein Host, arrived, always welcoming, and surprised when I have not made contact in advance to order kilos(s) of Goshat Karahi (£30.00). It is some time since Hector had the full Yadgar experience. I assured Shkoor that the chaps from Paisley are keen to come for a feast (and fill the coffers). For the record, Chapatti John was here last week and had a kilo of boneless Karahi, sneaky.
A Complimentary Salad, featuring sliced, Pickled Chillies and copious Onions was presented along with the customary two Dips. Today, the Chilli Sauce was not heated, too warm outside? I accepted the can of Mango Rubicon (£1.00) which Naveed brought out. All was set.
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Fish Pakora
A plateful of Fish in Spicy Batter, Haddock is the norm at Yadgar. Freshly made, always a treat. I asked Naveed if this is always available. For years it was brought on a Complimentary basis, but sporadically. Apparently it’s always available, but only after the Oil has been heated. So not immediately after opening time then.
Five large pieces of Fish, plus a tiddler, the largest portion of Fish served to Hector in some time. Why do restaurants not give this much in a Fish Curry? Best eaten straight from the kitchen, I have had this as a Takeaway, the impact is then lost. I decided to eat the Fish Pakora in two sessions. Firstly with the Chapli Kebab, then as the – meat – accompaniment for the Vegetable Curry. The overall quantity should have been manageable, especially without Bread, or so I thought.
Chapli Kebab
I’ve tried making these, but why bother when Yadgar do them so well? Chicken Mince is the base, yes, Hector does order Chicken at Yadgar. Spicy, tasty, I could eat them until the cows, or Chickens, come home. Limiting the Order to one showed self-restraint, I was determined to finish all I had ordered. Well, not the green bits in the Salad. Hector is a self-respecting – Weegie – after all.
There was a welcomed gap before the Aloo Gajar Mutter was brought, this meant the food on the table could be eaten whilst hot, apart from the Salad. It was delivery time. Having observed the – Pearl – Cooking Oil being brought into Karahi Palace on Saturday, today I can confirm that Yadgar use – KTC – as do Ambala. KTC is available in domestic quantities in supermarkets. I am not on commission.
Aloo Gajar Mutter
Potatoes, skins on, Carrots and Peas, topped with Ginger and Coriander, sat in a mushy Masala; this is a meal in itself, and a rewarding one. It never fails to amaze me that – The Yadgar Taste – associated with their Karahi, can be present here. As is written oft, I have speculated as to how this is achieved. Carrots – has been denied, well they would.
I took around half of the Vegetable Curry and set the remainder aside. I knew already that a – doggy bag – would be required.
The next time Naveed passed, the other half was taken back to the kitchen.
The remaining Fish complemented the Potatoes, Peas and Carrots. The Potatoes had absorbed Flavour from the Minimal Masala, the slight Sweetness from the Carrots added another dimension. The Peas played their part, and not just as – Ballast. This is a favourite combination of Vegetables, but certainly not in European cooking. The Spice brings out so much more from these humble Vegetables.
Reminiscent of a scene from – Are You Being Served? – Mr. Anwar Sr. entered. He too stopped to greet. I had to ask how his kitchen maintains such consistency and high quality. Keeping things – fresh and simple – was the reply. I admitted that some of the (jars of) Spices in my cupboard are – old – in fact, I’ve forgotten what some of them are. He insisted that Dry Spices should not lose their Flavour. However, such is the turnover at Yadgar, they are hardly going to have – Old Spice!
I ate on, happy that I had sent half of the Aloo Gajar Mutter back for packing. I mopped up the Oily residue with the last morsels of Fish Pakora. I could have this meal every week, but as unfolds below, morally, I cannot. Anyway, as it’s the start of a new year, I’ll have to get back to the other delightful venues on Allison Street.
The Bill
Shkoor held up the card machine – £5.00.
I’m not paying that, add another three.
It should have been appreciably more, but Hector has long admitted to receiving special treatment, well I do promote Yadgar, often. That I only had – Vegetables – was again the justification. The card machine was presented once more:
£7.50
This is not how haggling is meant to work – I informed Shkoor.
(Though Marg thinks it does.)
The Aftermath
I told Shkoor where the – doggy bag – was bound and outlined – The Monday Club.
Retirement? I recommend it.
12.45, Marg dropped Hector at 
Unbelievably, this was my first visit to 
The shutters were finally raised, the sunlight flooded in. When does winter arrive?
As reported on Saturday
How I missed the opening of 
Mein Host brought the menu, he confirmed that Taste of Chennai opened on Friday, the balloons didn’t last long. 
The Rice section is extensive. Today, Marg was having Rice, not her customary Chapatti (£1.50). I suggested we share Veg Fried Rice (£6.99). With Plain Rice at £2.99, this should surely be enough to share. A 750ml bottle of Sparkling Water (£3.99) completed the Order. 
The Spice Level built slowly. There was no big blast of South Indian Curry, no Red Chillies, no roasted Coconut. I was evaluating the Seasoning when finally, the Fish gave off its true Flavour. A Fish Curry that tastes of – Fish – too much to ask in too many venues. Something then triggered the release of the recognisable South Indian Flavour, never strong, at last it arrived. This was more like it.
Really, how – Soupy – can a Curry be presented? There was no sign of anything genuinely solid in the Masala. Maybe the floaters were the skins of the famed Dried Red Chillies, Marg wasn’t saying. Marg didn’t count the Meat, but she was finished long before me. I had bones to pick out and notes to take. 
With regards to the Lamb:
Of the thirty five restaurants defined in Curry-Heute as Glasgow’s – 
Having closed in 2020, The Wee Curry Shop (7 Buccleuch Street, Glasgow G3 6SJ) opened again towards the end of last year. As Hector understands it, the people who ran it, as part of the Mother India chain, have their own 
Due to a lesser sporting event, Curry-Heute was early today. Dr. Stan, yes he who avoided all Curry in Manchester last week, arranged to meet Hector at Bombaywalla at 13.00. Surprisingly, Bombaywalla was closed, though later, Mags did find a note online stating this is temporary, until February 12. I led Dr. Stan towards 
sprinted ahead, sort of, to see if The Wee Curry Shop was open. It was. Clearly, opening times have changed since the relaunch, Hector’s preferred mid-afternoon Curry is now an option. Visit #3 to 
Evidently, we were sat in what was formerly the legal premises next door, The Wee Curry Shop has doubled in size. When we departed, eighty seven minutes later, the same tables remained occupied, the chap clearing and wiping as more diners arrived. Why did he keep people standing when so many tables were free? Why so crammed?
The menu was brought, the Lunch Menu: £8.00 or £10.00 for one or two courses, respectively. Having dismissed the Vegetarian and Chicken options, this left – Simple Lamb Curry – and – Lamb Mince and New Potato, hardly riveting. I asked for the Main Menu (below), it was pretty much the same with the added option – Garlic Lamb and Mushrooms (£12.50). OK, one presumes larger portions, but with Rice, why pay more when a Starter was in the offing? 
I recall in the years before Curry-Heute, BC-H, yes there was such a time, being served an insulting potion of Pakora at 
We’re at a Mother India, the company that transformed Curry in Glasgow, educating the masses …including those of us who had yet to try the Curry Cafes across the river. Why – Simple?
Five decent sized pieces of Lamb sat in a Soupy Masala, not Shorva by the strict definition (cf. 
This looked the part, suitably Dry, with a Thick Masala, such as there was. Dunking this in the Soupy Masala would have been sacrilege. I arranged the Potatoes, Cauliflower and Peas around the edge of the soup plate. I can’t say I was aware of the Peas thereafter. I still had a significant amount of Rice to add. 
Simple Lamb Curry – there was no big blast of – anything. Had this been 
Then there was the spare Rice, I dumped it on top.With the Meat almost gone, I was left with Masala soaked Rice, I put on my Biryani hat. A more potent Masala would have enhanced the experience, still, this wasn’t too shabby. Dr. Stan’s verdict:
Given the pedigree of the chain, Hector expected so much more. There used to be – Specials – to complement the menu, why such a limited range? 
On Sauchiehall Street, there were balloons outside Taste of Chennai, the rebranded 
When heading back to Scotland from Manchester, Hector tries to find a train, at the right price, which gives the option for Curry at lunchtime, today, something different. 
The Bill
Golden Tandoori
I weighed the two portions of Karahi Lamb, a kilo, impressive. One went in the freezer. 
Wonderful! The Seasoning registered first on the palate, strangely the Cloves were last to do so. The Lamb was up to its usual outstanding level of quality, the careful reheating had paid off. All the usual 
The first 
Day #4 in Manchester, if anyone thinks these trips are not demanding, then read the previous posts. After an explicable 38 hours without Curry, Hector arrived at a quiet 
It would have been easy to simply once again have the consistently wonderful Karahi Lamb. From the depths of the imagination came:
It was back in 2016 when I had 
The three pots were brought to the table, Hector would have his – foliage – sliced Green Chillies, Diced Ginger and abundant Coriander. 
The Fish was impressively – Thick – Cod is what I believed at the time, Scottish Haddock ain’t like this. The Fish retained its integrity but broke up into flakes easily with the fork. This was a Texture I really liked. 
More Masala was required, significantly more. The light coloured Masalas from the Mixed Veg or Chicken would not guarantee the impact I sought. There was only one thing for it, Hector approached the counter once more:
The Masala gave a boost of heat to the contents of the plate. The Spice Level was also increased, and this was after I had been tackling the Green Chillies. This was a definite – Wow! – moment, the best of both worlds. 
As happens here occasionally, I was beaten by the quantity of Rice. 
A young chap brought the well worn menu, no price increases here for a while. I was pleased to see the Fresh Lamb Karahi (in Lahori Style) per kilo – £25.00. 
Meanwhile back in Scotland, Darvel has been put on the map, lots of coverage of the events there last night. For those who know, it brought a big smile to many in the West of Scotland. Then there was the great water shortage in Glasgow after a water main burst. Well, a water shortage apart from the flooded streets near Auchenhowie. A good day to be in Manchester. Flooding at Auchenhowie, drought in Ibrox, conspiracy!
Authentic Karahi, the Masala reveals all. Tomato based with some Yoghurt stirred in. The Masala looked – grey. Mags mentioned – Namkeen – almost immediately, it wasn’t, but was maybe not far off in terms of Flavour, Peppery, man!
Ladies first, three good portions were taken with enough left to top up, as and when. My Karahi companions appeared to avoid the Bones, novices. The Meat was beautiful, no Sucky Bones, so my lack of butcher knowledge means I cannot identify from where the Meat came. 
The Seasoning was spot on, the Spice Level was perfectly pitched. I had assured everyone that they would not serve something that we could not all manage. The sliced, large Green Chillies, added extra bite, the Ginger Strips, another dimension to the overall Flavour. Our karahi had only smears of Oil/Ghee, though I did note that our neighbours had a slick in the centre of theirs. 
Anyone fancy a Curry? – was Hector’s hourly mantra throughout the afternoon. Despite the feast earlier this afternoon at 
The dark brown Masala looked vicious. With sliced Green Chillies on top, and an extra pot of Chillies provided, there was going to be nothing bland about this Curry. The slice of Lemon was squeezed, a bit of Citrus always enhances a Curry.
Being the Hector, there was a moment of reality. I asked why we couldn’t have proper plates and cutlery:
The Bill
Traditionally, this is the week of the Manchester Real Ale Festival. For reasons Covid, it has not been held for the last two years, and the organisers weren’t ready for this year. Undeterred – The Company – have descended on this fine city, ten of us so far, potentially six more to come. There will be a lot of Curry this week, and maybe a Bier or ten also. 
First stop on arriving in Manchester is always 
Of course, that’s not the end of the process. The – foliage – has to be added, the Ginger adds crunch, the sliced Green Chillies up the – kick – whilst the forest of Coriander simply adds to the overall pleasure. 
The glory of the blended Masala, the outstanding quality of the Lamb, have been described oft. Every mouthful is such pleasure. One simply feels good eating this. I still wonder why not everyone is having this. 
I worked my way through steadily, no Sucky Bones today. I arranged the debris on the edge of the plate. Not all of the Lamb was on-the-bone, loadsa Meat. It’s Monday, Day #1, the appetite is intact. As the week progresses and eating becomes earlier, so I may struggle. Today was just a quiet celebration. 
Rizwan appeared, he had been downstairs. What happens down there? He apologised for not having served me. I reminded him that it’s only 
The Bill
Howard arranged the Über from Society back to Ancoats, three of us found ourselves in 
The Bill
