Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) has been somewhat neglected in recent months, September last year being the most recent visit. Hector admits to celebrating the positives in Karahi Palace’s open/closed cycle since last summer. Last summer, my last full blown Goshat Karahi at Yadgar was in July. We are overdue another feast, when Jim and Dr. Stan are ready, it will be arranged.
Arriving at 14.30, Naveed was in his spot behind the counter.
A surprise visit – was part of his greeting.
Shkoor, Mein Host, then emerged from the kitchen, he too did the double take.
Determined not to overindulge, I surveyed the trays under the counter, the – Daily Specials. Aloo Keema Mutter (£7.00) – sat in the middle of three, always tempting, but Hector has maybe seen enough Mince of late. Chapli Kebab (£3.50) has become a must in recent visits, today I would resist, no overindulgence.
Lamb Palak (£7.00), or – Saag – as Shkoor referred to it, was the only Lamb – Daily Special – visible. Could the Hector face this density of Spinach once again, after Zarathustra (Köln)? There was only one way to find out.
And a half portion of the Aloo Gobi, please, I don’t want to embarrass myself.
What should accompany?
A Tawa Chapatti (£0.70) completed the Order.
On moving through to the seating area, the place was surprisingly busy. The window tables were occupied and remained so thereafter, the under-seat heating being a magnet. I sat well into the room, out of sight of the counter, a chap beside me was just finishing. He was clearly a regular given his exchanges as he paid. On his table was a menu, this I was keen to see. Thus, I am able to give prices for each part of my Order. Nothing has changed since last year, as Naveed said in September, as long as they keep selling out what is prepared each day, the price of Curry can be held.
A serving chap brought a Mango Rubicon (£1.00), the orchestra in the kitchen was being well conducted. Chef Arshad stopped to chat en-route from kitchen to store cupboard. He has been on holiday of late, my return visit was well timed.
Fish Pakora
Fish Pakora (£6.00) another irresistible Yadgar stalwart, I hadn’t enquired, but still it came. Not a full portion, three large pieces of Fish in Batter, plus the heated Chilli Sauce, stunning. Fishy, Spicy, delightful, and lets not overlook the mini-Salad and Spiced Onions. Thankfully, I had avoided Poppadoms (£0.40), and a full plate of Special Salad (£1.50), still a feast, hopefully, overindulgence avoided, so far.
As I finished the Fish Pakora, so the actual Order was assembled on the table.
Tawa Chapatti
This, I could easily have done without. Huge, of the Wholemeal variety, hot for a while, I set a half Chapatti as my target.
*
Aloo Gobi
A sensible fraction of a portion, enough to titillate, and not miss out. The majority of my Soupçon was Cauliflower with the Masala Mash also being Cauliflower-rich. I decided to ignore the clean plate and use the now warmer one on which the Fish had occupied.
Lamb Palak/Saag
A plateful, topped with Coriander, an abundance of Herbs, a test. Eight pieces of Lamb, some on-the-bone, sat in the thick green mush. Where to start?
On the assumption that the Palak would overwhelm the palate, I started with the Aloo Gobi. Astonishing! The Cauliflower had absorbed so much Flavour from the Masala Mash, the unique – Yadgar Taste – was pronounced. To come to Yadgar and not sample a Vegetable Curry, criminal.
Shkoor would stop and check on my progress throughout the meal.
How do you do it? – I asked with reference to the intensity of Flavour in the Aloo Gobi.
It just happens.
They give nothing away.
The Chapatti was used to scoop the Spinach, this tempered the full on attack. As reported each time I have tackled this, Yadgar have five Herbs in their Palak: Spinach, Coriander, Methi, Mustard Leaves and Curry Leaves being the likely candidates. I’ll always prefer a Masala with Herbs to this full onslaught, however, this makes a fine change. Man cannot live by Karahi Gosht alone, though Hector may be up for that challenge.
On enquiring about my appreciation or otherwise, I had to tell Shkoor about my Persian Lamb-Spinach Dish at the aforementioned Zarathustra (Köln). I do not typically go OTT with criticism, however there it was deserved. Shkoor was aware of Persian Cuisine, and that they – steam – the food. The result, blandness, with a nasty edge.
But that is not what sat before me today. Somehow, the – Yadgar Taste – was present in the Tender Lamb, albeit very much in the background. There were more bones than first realised, including a bare Sucky Bone! Is it the Bone Marrow which is the Yadgar secret?
Dry Curry, that which the Hector seeks, still moist, not a contradiction. A Virtual Masala, just thought of that. The Spinach Mash had me take note. From here too, the Flavours were complex: Herbs of course, a slight Sweetness, and a further nod to the – Yadgar Taste. At other venues, this would be Bitter. Still, the 
quantity of Spinach et al was on the edge of my comfort zone, would I clear the plate?
Having been determined not to overindulge, the Chapatti was abandoned, I need to order a half Chapatti. The Meat was done, I managed the last spoonfuls of Saag, honour maintained.
My final exchange with Shkoor was regarding the opening hours. The menu states these, however, I know the reality to be different. Since Lockdown, I was told, people no longer come out for midnight Curry. 22.30 is presently a typical closing time. However it is opening times that are of concern for Hector: Fridays aside, 13.00 was declared.
The Bill
Given the part portion of Aloo Gobi, I had an estimate. Naveed’s was lower, I went higher. £12.00.
The Aftermath
Farewells, until next time. I suspect my table was claimed soon after. Saturday afternoon at Yadgar is proving to be a popular time.
Happy New Year to all readers of Curry-Heute which will soon be entering its fourteenth year, a lot of Curry, a lot of writing. A special mention to Curryspondents who were in touch: Doug, Archie, Ayaz, Zaheer and Tom, plus continuing thanks to Neil who proof reads these pages. 
A quick glance at the ready Curry, Chicken Keema stood out. Ayaz confirmed that the (Lamb) Keema Mutter was not ready. My fellow diners took the Mince option: Spicy – Chicken Keema (£8.50) for Clive, less so, for Maggie, and for Marg, Mince Poori (£7.00). 
The Mushroom Rice portion is way too large for one, Maggie was keen to share. Two Chapattis (£1.00) completed the order. One was really enough, one and a half would be ideal. Will 2023 be the year of – the half Chapatti?
Two substantial Chapattis, halved, were presented. Last Friday I marvelled once more at 
Served with a comparatively Soupy Masala, this needs Rice. The ratio of Masala to the half portion of Mushroom Rice worked perfectly. Moist Rice throughout, even allowing for my dipping with Chapatti. 
Once the nine pieces of Meat were arranged on the Rice, so I then spread the Masala. The mindset had to be switched to – Curry.
This creation makes its first appearance in Curry-Heute. The quantity of filling far surpasses the 
First Curry of the year, Marg’s initial reaction maintains: this is Spicy!
Meanwhile, across the table, Maggie was questioning – medium Spice. Clive’s Keema had added sliced Green Chillies, presumably Maggie’s was as on display. Whilst the Mushroom Rice did temper the Spice in the lesser Keema, Yoghurt was called for, a Mint Raita was presented. All was well. 
My first ever Chicken Keema – began Clive – very happy. Asked for Spicy, not unbearable, at the right level for me. 
On 
I took my favourite spot in the empty seating area. The usual order was recited: Karahi Lamb (£12.00) and one Chapatti (£1.00). A jug of tap water was brought, this I did not touch.
The Delivery Chap was sampling the fayre on display between orders. It was only later I saw a third staff member, a new assistant in the kitchen. 
The thought of never having this, as cooked at 
Lamb on-the-bone, as soft as Lamb can be and full of Flavour. The Chapatti was used to scoop up the Tomato based Masala. What a Chapatti, a standout today, light and fluffy, one can take this for granted, perfect. 
Given what is now being charged for a kilo of Karahi Gosht, this portion was still excellent value. There was no stress involved in eating this Karahi, minimal bones, one sucky. Somehow I ate this Curry quicker than normal, at the end, still hot food. The final Curry of the year, what a way to end.
That Mags and Dr. Alasdair need a break, having entertained their hordes, is understood. Free accommodation and more importantly, abundant heat, is not to be declined in these times. Due to Covid, it is three years since Marg and Hector engaged in this ritual, however there was a – 
The Spice mix, powders and whole, was assembled on xmas eve and taken north. The fresh ingredients were purchased this morning at Aberdeen’s foremost Asian grocer – New Spice of Asia – on John Street, next door to the former source of the finest rowies. What happened to them? 
Some twenty years back, whilst shopping at KRK (Glasgow), I was told to always taste a Coriander leaf at the point of purchase, else – one might go home with Parsley. Mags was on the case, alas there was no Coriander to be bought in Carnoustie. Friends and family were consulted, driving to Dundee/Arbroath was dismissed. Not the end of the World. 
The Potatoes, locally sourced, were cooked separately, just in case they were resistant. On an induction hob, everything seems to takes three times longer to cook, just saying. Gas is king, if one can still afford it. Before these were added, it was necessary to remove the excess liquid, mostly water. Three of these bowls were ladled off in order to create something approaching presentable 
The Turkey Balti had magically turned – brown. Methinks the Garam Masala had found its way in here too. Making a Curry with precooked Turkey has its limitations. Brown Turkey Meat, cooked from scratch, can give excellent results, white Turkey not. With minimal Spice and Seasoning, this was what it was. 
Carol asked me if I thought my 
The usual noises were made around the table. There were no – wows – none deserved. Such was the quantity, much was left over. Competent 
Travancore Restaurant (11 Holburn St., Aberdeen AB10 6BS Scotland), the second of the two new Curry Houses which have opened in Aberdeen in the era of Covid. Two days ago, the Curry at 
As Abdullah would later inform us, Travancore is the third business to occupy these premises since 
Travancore, a South Indian Restaurant, Smoky Flavoured Curry was therefore Hector’s hope, expectation. Travancore Fish Curry (£13.99) featuring – king fish – was both Graeme and Hector’s choice. What is – king fish? Makes a change from – Masala Fish. Euan was going for Chicken Kurumulugu Curry (£10.49) – a Black Pepper based sauce, we shall see. Plain Rice (£2.99) was almost the accompaniment, however, the chaps opted for the more exotic Lemon Rice (£3.49). 
Marg stuck with the customary Sparkling Water, a 330ml bottle (£1.95), whilst the chaps had draught Kingfisher (£4.65). Having tagged 
The Chapattis were in the proper, traditional style, no Wholemeal Flour here. Perhaps smaller than a Glasgow equivalent, two proved to be appropriate. 
Kurumulugu/Kurumulaku is, by deduction, the Black Pepper which was first traded with Vasco da Gama for Chillies, originally sourced from the Americas. Ginger Strips and Curry Leaves topped the Creamy, Nut-infused Masala with Peppery specks. 
A Soupy, Creamy, Chicken Curry, not for the Hector, however, Euan was well pleased with his selection:
The Smoky aroma was prominent as Sanjo placed the bowl before me. A squarish piece of Fish sat floating in the Soupy Masala, with a threat of Curry Leaves. Soupy, the antithesis of Hector’s preferred style, alas, how the Mainstream present South Indian Curry. 
On arranging the Fish on the Lemon Rice, there was a moment of outrage. Four pieces of Fish, the fifth solid was a piece of cooked Tomato. How can anyone justify fourteen quid for this? This was basically insulting the diner. Welcome back to the real Aberdoom. Move on. 
The first positive was the ratio of Masala to Rice, an ideal match. Unearthing a whole, dried Red Chilli ticked another of Hector’s boxes for South Indian Curry. A Chettinad variant is what was hoped for, if it has to be Soupy and Creamy, so be it. 
Excellent Fish Curry – was my final, personal note. A pity there wasn’t more Fish. Every grain of Rice was eaten, the photo shows the Red Chilli and a Soupçon of Lamb, donated by Marg for appraisal. 
Was this – Curry? On close examination, there was a Thick, Minimal Masala shrouding the Meat, that which the Hector prefers above all. There was appreciably more Lamb in Marg’s bowl than Fish on Hector’s plate. Appearance wise, this Dish was identical to a 
This is wonderful! – was uttered by the lady as she tore in to her mass of Meat, followed immediately by a Cardamom. That took her aback. Had Marg once again ordered the better Dish? Hector’s nose hovered over the Pepper Fry, Smokiness was confirmed. Last time Marg had a Smoky-flavoured Curry she failed to identify this. 
The Calling Card was issued, then a discussion of South Indian Curry followed, Chettinad had a mention. Sanjo disappeared, Abdullah was now the main man. Coats were being put on, Hector would have his photos. We were then informed that Chef insisted we should have Dessert. Initially declined, Marg accepted the offer, coats came off. 
Somehow, Hector has resisted coming this far north in 2022, until now, the ritual of Aberdoom at xmas maintains. For the first time ever, Hector and Marg actually had to pay for accommodation in this city. With the expansion of relatives’ families, there was no room at the inn. The Travelodge overlooking Union Street it is, a perfect spot from which to update Curry-Heute. The premises which were once 
Marg opted for Fish Karahi (£7.95) with her customary Roti (£0.95). For Hector, a Plain Nan (£2.50) would accompany the Punjabi Goshat. I doubt if there’s a Fish Karahi served at such an agreeable rate anywhere else in the UK outside of 
If this created an air of uncertainty, the request for a large bottle of Sparkling Water caused confusion. A jug of Tap Water was suggested as an alternative. Eventually, two 330ml bottles of Sparling Water (£2.45) were produced. 
Topped with Fresh Coriander, the flaked Fish was shrouded in just enough Masala to stir up interest. Sliced Green Chillies had been cooked through. This was reminiscent of a 
This was magnificent. The powerful Flavour of Fish was complemented by the Spicy Masala. Spice, Seasoning, Fishiness, and the ideal ratio of Fish to Masala. This could well have been the perfect Fish Karahi. And it was Marg who ordered it. If 17.00 was not the opening time, Hector would be back here on Boxing Day for lunch. 
Again, the Coriander topping featured with more Masala visible. I chose to decant to the warm plate in order to fully appraise the Masala. The almost – greyness – a telltale sign of a Tomato-based Masala was evident, this oozed quality. As with the above, sliced Green Chillies had been cooked in. Having decanted, the Coriander was now mixed through the Masala. I counted the Meat, ten pieces, two of which were on-the-bone. 
The Spice Level was well pitched, the Seasoning was below the Hector idyll. A distinctive Desi Flavour emanated from both Meat and Masala, a bit more Salt and Herbs then Hector could have been in raptures. This was most certainly not Mainstream Curry.
The Lamb varied from Tender to a bit chewy, nothing here to worry about. The Meat too was giving off the Flavour from the Masala, the quantity proved to be just the right amount. Less, and I might have left wanting, more and I could have struggled. As ever, I had to abandon the last quarter of the Bread to ensure I finished the Curry. This was pleasure, significantly different from anything ever experienced in Aberdeen. 
Although 
The Bill
Not for the first time has Hector returned from a trip and headed across the River Clyde at the first opperchancity to have Karahi Lamb at 
And so, to 
As I checked the menu had not changed since my last visit, so the Order did. Lamb On Bone Lahori Karahi (£12.95) is what I had planned to eat on leaving the house, so why not? To accompany, Nan Bread (£2.95) and a jug of Tap Water. 
The Manager, who must work the longest hours, came over for a chat. Having spotted the Persian Grill (£44.95) in 
The Naan was served in quarters, I never remember to ask for – whole Naan. It was too peely wally for Hector’s liking, no burnt blisters, but soft in parts. I was later advised that I should ask for – well done. In all my years of ordering Naan, the existence of this as an option has never been discussed. 
This is the portion, not the half kilo, which is becoming astronomical. Normally, I eat directly from the karahi, the waitress had brought a timeous warm plate and so decanting tempted. The full quality of the authentic Masala could then be revealed. 
The Tomato-rich Masala gave off a big kick, no extra Chillies required here, however, the Ginger Strips added extra bite. The Flavours were familiar with no obvious Spice in the blend. With Herbs strewn through the Masala, I hoped for the Methi blast I would experience along the road, alas, no. At 
This was a suitable – welcome home Karahi – but without the – wow. Outstanding Curry is what brought me to 
The Aftermath
Not every 
Zarathustra (Dasselstrasse 4, 50675 Köln, Deutschland) showed up in my searches, a Persian Restaurant close to Köln Süd Bahnhof, and a few minute walk from Barbarossa Platz. En route I passed Tandoori which too is open all day (mostly), one for the future. 
It became apparent that English was not going to be spoken. Between us, it was confirmed my logic held, the enticing Dish in the photo was Vegan. Or rather, the formerly enticing Dish. Mushy Aubergine v Spinach, neither of these were up Hector’s street. Where was Kofta Palak when one needed it? I opted for the Spinach.
I abandoned half of the Bread in the expectation of receiving my full €15.00 worth. When the Order arrived, we were both taken aback. Hand ups – who likes Spinach?
Marg says it was me who told her there was Bread, there wasn’t. Just as well I left some. Tofu? I don’t think Tofu is green, but I know Spinach is. Whatever else was mixed through the mass of Greenery on Marg’s slate, I shall never know. I can imagine the ordeal, even Popeye would have been tested here. Marg did well to leave but a Soupçon, the Tzatziki and remaining Bread were a respite. 
Served on a tray, the same Flatbread sat atop the Rice, this one not as warm. The Saffron Rice was no more than a crust on top of plain Basmati. Somehow Marg purloined this, OK, there was way too much for the accompanying pot. 
I have written oft for my preference of Masala with Methi/Saag/Palak, not a mass of greenery. This was decidedly the latter. The liquid was not a sauce, Spinach water. Mixed in were the pieces of Lamb, none that would be considered – large. I could see the Persian Plums near the base of the pot. I could tell they were Persian, they were wearing their skins correctly, unlike prunes. 
There was no Spice. The Seasoning was non-existent. I had to evaluate this Dish from a different perspective, exactly what was it about? The Spinach tasted as if it had come straight from a tin and been heated with the cooked then Lamb stirred in. Spinach Water, not the best of Flavours. This could give you the boke. The Lamb tasted of, Lamb, no more and varied from soft to chewy to unchewable. Initially I wondered what the addition of the Plums was meant to be achieving. Only towards the bottom of the pot did the Flavour of these reveal themselves. At last, something positive, a welcomed Flavour. 
I dipped pieces of the Flatbread in the Spinach Water, there was a Sweetness which surprised having already had the Bread with the Tzatziki. Plain Rice, Spinach Water, and lets not forget the mass of Spinach, at least the Bread offered an alternative. Had this been prison food I would be writing to the governor. I simply cannot understand what this Dish was about. The food was hot, it was filling but gave so little pleasure. These ingredients, in the hands of an Indian Chef, could have been so much better. 
With three days in 
Anna Lakshmi Restaurant (Thieboldsgasse 101, 50676 Köln, Deutschland), located a block south of Neumarkt, is a Curry Cafe, this ticks one of Hector’s primary boxes. We arrived at 13.30 and took a table away from the door. Five of seven tables were then occupied, clearly, people know of Anna Lakshmi. It didn’t take much deduction to conclude that the mature lady serving was she. 
The laminated menu was studied. Lamm Filet Curry (10.00) can wait until the next visit, today: Fish Curry Masala (€10.00). This would be served as a Thali with Potato-Aubergine-Carrots, Daal, Onion Chutney (Tarka?) and Rice. For Marg, two Samosa (€1.50) with Mix Salat (€3.50), plus a Mango Lassi (€2.50). A 500ml bottle of Sparkling Water (€2.50) would complete the Order. Realistic pricing therefore, but I wouldn’t be surprised to find a 20% increase on my return next year. 
Four pieces of a sturdy pink Fish sat in a Shorva. Here also were sliced Green Chillies and a piece of Potato. I spooned the Curry over the left side of the Rice then arranged the Potato etc, Daal and Onion Chutney on the right. Not quite a dog’s breakfast, but how Hector was going to eat his Curry-Heute. 
The Shorva gave off a big kick, inevitably this was absorbed by the Basmati. There was a powerful Fishy Flavour from the Fish, this was welcomed and is never taken for granted. The base Curry was therefore most satisfying, a big plate of this would be quite an experience. However, such is the nature of Thali, it was smorgasbord. 
The Potato and accompanying Vegetables did add Diversity. The Potatoes themselves were well Seasoned and had absorbed Flavour, another highlight. The Daal I found to be watery, adding the Onions improved this. The Green Chillies did their job, this was as Spicy a Curry as I have been served in 
Marg declared these to be Vegetable Samosas. She made short work of these. The Coconut and Onions were also taken care of. For some reason, she left the sliced Green Chillies. 
The – Silly Season – continues, Hector and Marg are in Brussel. Dr. Stan is here too, but not dining, too soon after breakfast for him. We had flights booked for a comparable trip this time last year, but the over-reaction to Omicron put the kibosh on travel once again. In 2022, Hector has done his best to make up for trips missed/lost since the spring of 2020. 
With one night only in Brussel, there was time for one Curry, which had to be at 
Topped with a sprinkling of Coriander and Ginger Strips which were closer to being wedges, eight large pieces of boneless Beef sat in an appropriate quantity of Masala. I write – appropriate – because any more, then the Curry could be classified as being – Soupy. However, in terms of the ratio of Rice to Masala, nowhere near enough. Plain Rice was going to be left, Hector is not the man who was seen here in September getting stuck into the largest Biryani ever seen for one person. 
I liken the experience, not the Karahi itself, to that served at 
Then there was the little Green Pot. I assumed Shahzad had given me this to up the Spice Level. Adding a Soupçon to the edge of the plate, just in case, this turned out not to be Spicy, but Herb-rich. Had I mixed this through the Masala, the original Flavours would have been altered,. The Green Pot was set aside. 
Having halved each piece of Beef, there was plenty. For once, I could have done with more Masala. This is most certainly a Mainland Europe phenomenon, Rice gets wasted.
The lightness of the Meat meant it had to be Chicken Mince. Marg was quick to admit that she would have preferred Lamb. Wouldn’t we all? 
A good portion – confirmed Marg – a tasty Chicken Keema, full of flavours, with a burst of ginger. I liked the combination of Mince and Chapatti, worth waiting for. 
