Hector’s early appearance this afternoon at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was predictable. One tries to maintain parity with the number of visits to Yadgar and Karahi Palace. As shall be outlined below, there is also a new player in the Desi Curry game. Who knows, it may be an ace, not a joker?
Marg and Hector arrived at Yadgar for the 14.00 opening. The shutters were still down, but two ladies were already inside waiting for Shafiq to take their Order. We would be the first four customers of the shift, occupying the warm tables at the window. Despite the thermometer displaying 3°C, it was seriously cold outside this afternoon. Today, München Flughafen claimed it was 20°C, I checked, only 18°C in that city. I’ll just leave this here. In time, the shutters were raised, Takeaway customers arrived, seemingly in droves, and eventually a large group to dine in. It was all happening here.
On the drive over, Marg considered her options, to Chapli or not to Chapli. In the end, whatever Keema Curry was available would become her choice: Aloo Keema Mutter with one Chapatti – it was. For Hector, the tried and tested: Chapli, Fish Pakora, and the Vegetable Curry of the day: Aloo Gajar Mutter.
Various Dishes were already on display which makes me wonder what time the door actually opened. However, the piles of Samosas, Chapli & Shami Kebabs, plus the tray of Fish Pakora suggested that this had to be left from the weekend.
Marg approached the counter and added Kashmiri Tea, to be served when ready. As it happens, this came first followed quickly afterwards by the reheated Fish Pakora and two Dips.
Sweet tea with milk, not for Hector, Marg loves it.
Fish Pakora
Served not as hot as I like it, the Fish itself was still fresh, the batter Spicy. Ten pieces, a veritable plateful. Marg would help out, as she did with the quartered Chapli.
Chapli Kebab
I took a nibble, this was light years ahead of my attempt at home last Friday. Chicken, not Lamb, easier to cook. Next time at House of Sher, I’ll look for a Chicken Chapli mix. Spice and Seasoning, the key elements which define – tasty food – were to the fore. The young waiter, who had arrived moments after us, was playing catch up. The two ladies were presented with Aloo Gajar Mutter and Aloo Keema Mutter.
They’re having the same as us – I remarked to Marg.
The ladies look puzzled, not their Order. The penny dropped.
Aloo Keema Mutter
Chicken Mince with Potato and Peas in a minimal Masala, perfection, unless one prefers Lamb Keema. The accompanying Chapatti seemed huge, Marg would manage but a sliver. Hector has abandoned Bread when having the now well established lunch at Yadgar. Marg, inevitably, was finished first:
A full meal with meat, potato and veg. A good spice, chicken was an enjoyable change.
Hector had a dilemma, with three Dishes on the table simultaneously, and the ambient temperature still not what it might be, how to avoid everything being cold? Cut up the remaining Chapli and add it to the Vegetable Curry!
Aloo Gajar Mutter
Marg had Mince, Potatoes and Peas, for Hector – Potatoes Peas and Carrots. I have celebrated this creation oft, particularly in the post-Lockdown era. The Carrots give the most taste via their inherent Sweetness. Add to this the Yadgar Taste from the minimal Masala, and we have a winner. By adding the Chapli, Diversity was enhanced. Was the Hector now having a Chicken Curry?
The mouth was registering way more Spice than envisaged at the outset, synergy? This was a worthy creation, don’t be surprised if it appears again.
In the midst of this eating frenzy, Shkoor Mein Host, had arrived. After the usual exchange of pleasantries, he informed me that two of our former pupils had visited Yadgar. Unfortunately, no names were recalled. Next time, have Shkoor message me there and then. It is promising that the next generation are following in Hector’s footsteps.
The Bill
£15.00 … as managed by Naveed.
A more realistic sum – I proffered.
The Aftermath
On Cathcart Road, I spotted Shahi Mahal in the premises which have caught my eye for many years. This was formerly a Mediterranean food outlet, now we have a proper establishment. Marg let me out to investigate.
Mein Host was sitting, awaiting custom. We recognised each other immediately. I took a menu and promised to return soonest, then I shall confirm from whence he came.
A half kilo of Lamb Karahi (£16.00) should reveal lots. Then there’s the Korma range, is the Kashmiri Korma (£8.50) what I hope it is? Watch this space. Meanwhile, I note Lahori Chaska, up the road, has gone.
From the outset of Curry-Heute in 2010, I have never criticised those who go to their favourite Curry House and have the same thing every week. Why risk disappointment? They don’t – blog.
Not going to 
Today’s Karahi Lamb was off the scale. Curry-Heute does not generally do scores, but this was – eleven. Ayaz, Mein Host, and currently Head Chef, had the Seasoning right on the edge. As a consequence, the full Flavours in the Masala were released. There were continuing moments of ecstasy whilst I slowly devoured this Karahi. 
Food served so hot, care had to be taken at the start. Beautifully Tender Meat also – giving – of Flavour, So few venues, anywhere, achieve this. The solitary Chapatti (£1.00) was but a means of conveyance. This was all about the contents of the karahi, the abundant Tomato-based Masala. Today’s Karahi was more Oily, even Soupy in comparison to their standard. With only a threat of sliced Green Chillies, the Spice Level was not OTT. By deliberately letting the Coriander and Ginger Strips on top cook in the hot Oil, they added another dimension towards the end. Hector was beside himself today, pleasure in the extreme. 
It was the new chap who greeted me on my arrival at 14.20. The Order was relayed, only then did Ayaz appear from the side kitchen. Two tables were 
occupied. Two chaps at one, what had to be Nihari was possibly being shared along with Seekh Kebab. The chap beside me also had Seekh Kebab. The four of us ate in companionable silence, not a word spoken. Not a morsel left on any plate. 
A few weeks backs at House of Sher, I purchased 500g of Chapli Kebab mix, effectively Spiced Keema. It was a matter of when to make them, and Hector not living by Chapli alone. Vegetable Pakora felt like a worthy accompaniment. When I told Marg we were having – Starters – for dinner, she was expecting two courses. 
The added water was therefore at a minimum, such that there was a definite coherence to the uncooked Pakora blobs. Seven apiece, that should do. 
Free of domestic duties, Hector was able to fill in one of the few blanks in the coverage of 
What a pukka place, it’s amazing how mirrors can create the sense of vastness. The booths along the far wall allow flexibility in seating. Central tables separate these from the long bar. 
Having looked online at the time of discovery, I found reference to Glassy Central being – Scotland’s first Desi Pub. Bar & Grill – is also how they promote themselves. Do people really go to Indian Restaurants for drinks? In Europe this is commonplace, something new for Glasgow. Adjacent to my table were taps pouring – cocktails – the far end of the bar had various lager taps including one Bier from 
The price of main courses in this city centre restaurant is certainly a plus. Of course, I hadn’t seen the portion size, or the price of cocktails etc. £7.50 for the other Lamb Dishes makes a mockery of the Merchant City. £1.00 here for a Chapatti is honourable, realistic. I note their Karahi features the dreaded 
A couple, clearly known to Mein Host, were sat in the adjacent booth. It was only then I realised that there were mirrors at (sitting) head height. I was losing my bearings, more customers arrived but from where? I had no idea where the route to the stairs lay. Note to Hector, on leaving, do not walk into the kitchen. Sparkling Water.
Topped with Coriander and sliced Green Chillies, a – kick – was anticipated. On placing my spoon in the Masala, the peripheral Oil spilled on to the table, well that was that taken care of. The next dig hit rock bottom. Commensurate with the mass of mirrors, the actual Curry pot was the same size as the Rice. There was a stand beneath with place for a candle, no candle. 
I counted the Meat as I decanted, the magic eight, including three large bones shrouded in Lamb. Maybe as per – 
I ate on, quality Curry, excellent Meat, the Vegetables were a suitable distraction, who wants just Meat & Masala? I was aware of an Oily residue on the base of the plate, but one cannot make a Curry of this quality without sufficient Oil/Ghee.
Mein Host took my card over to the young lady who had recently arrived. This was Priya, daughter of Kinder who had served me. Priya recognised the Curry-Heute Calling Card! The father and daughter team had sold 
Last night, an advert for Fish Curry at 
We do Fish smaller than that – he informed me.
The bottle of chilled Tap Water was savoured, no taste of bleach here. It is possible that this may have been a seasonal feature in Glasgow’s water supply.
The plate was different, no karahi. The traditional Toppings were present, Coriander and Ginger Strips. What was Fish, what was Masala, I’ve been here before. Fish Karahi has been hit and miss at 
Today, there was peripheral Oil, seemingly not to excess. The Fish had been, mostly flaked, only three discrete pieces would be observed, the rest a mash of Fish and Masala. In style, this was close to that enjoyed at 
The remaining Karahi showed less moisture than had been the case at the start. Bread was therefore demonstrated as being appropriate. A Chapatti would have lacked girth, a Paratha too crispy (as typically served here); the Coriander Naan proved to be the ideal accompaniment. 
Only one Naan? – the waiter had asked at the point of ordering. 
Having sampled 
The portions are visibly small, yet I did count the Meat into double figures as I arranged the Meat and Masala over the Rice. That there was another half portion coming my way was most certainly comforting, the Hector would be fed. 
Cloves registered immediately, there was a rich, earthy Flavour emanating from the Masala. This was a function of the Seasoning which was well pitched, the Spice Level was no more than moderate. The Meat was beautifully Tender, Flavoursome, but lukewarm. Indian Curry, as cooked for Indians, quite distinctive, how Curry should taste, but it should not have been presented thus. 
Time to address the elephant in the room. Small pieces of 
A fist appearance in these pages, this is how the Hector likes his Palak Gosht. The Spinach had been stirred into the Masala, presumably the same one used for the Bhuna. 
They must be joking!
Dr.Stan’s verdict:
One cannot help but be amused. If ever Peas had been added on rather than cooked in, then this was it. The Keema did look superb, however, authentically – Dry, no visible Oil, no needless Masala. 
I assumed the latter referred to Spice, not temperature. 
The Aftermath
Day two of – The London Trip – and once again Lord Clive was happy to accompany Hector on the quest for quality Curry in SW17. A busy Lahore Spices (111-113 Upper Tooting Rd., Wandsworth, London S17 7TJ England), was passed yesterday on the trek between Tooting Broadway and Tooting Bec. Today, we alighted at Tooting Bec in the knowledge that Lahore Spices was nearer – the top end. 
We remained the only diners until around 13.00 when two chaps came in armed with bottles of wine. Wine with Curry, what a waste. Tap water for us. 
On relaying the Order to the waiter, I firstly had to establish that the Lamb Korma was not of the the common – Coconut laden – variety. I then asked for Desi, Apna, the lot. Spicy was certainly noted. 
A Modest Salad was brought to the table. This featured three slices of Tomato, Clive was not missing out. I found the Onions to be potent. 
Large pieces of Meat protruded from the rich Masala. The Oil was already collecting on the surface of the Masala, a residue would maintain. Green Chillies, which had been no more than halved, were a feature, – Spicy – had been taken seriously. By eating directly from the karahi, there would be no Meat count, yet this was clearly a decent portion. Indistinguishable from my usual Karahi, this looked worthy of a Hector.
One could not but help notice the abundant Peas. This was an authentic Dry Keema, there was no trace of Oil visible. The quantity impressed, around the halfway stage, it became even more apparent that this was a large portion. 
Clive would repeat this at the end of his meal, then added:
Dr. Bernard stated on December 31st last year – Your blog is not complete without reference to SW17. Today, Lord Clive of 
The Menu was provided, I quickly read it through to Clive, his customary Mutton Dhansak (£11.95) would be passed up, he would follow my lead. Meat Karahi (£11.95) it had to be. There was no mention of – on-the-bone – that I could see on the menu. Perhaps the Lamb Charsi Karahi (£14.95/£21.95) would be served – authentically. Note, Hector was also eschewing Fish Masala Karahi (£11.95) in favour of – Lamb. 
A Butter Naan (£1.50) and a Keema Naan (£4.95) completed the Order. No way was Clive not having his Keema Naan. 
I had to bide my time to get any photos of the room. Observing the Fayre being presented, all were having the food of the Indian Subcontinent. Unlike comparable establishments in Glasgow, Burgers and Pizza are not on the menu. How would my Glasgow Brothers cope? 
Ginger Strips, and sliced Bullet Chillies had been stirred in at the point of serving. A threat of Coriander topped the mass of Meat and Masala, no microscopic London portions here. Initially I noted the Meat as cut – small – but reviewed this as I made progress. The Texture would vary accordingly, the smallest pieces being super-Tender, the larger requiring more chewing. Well, one would hope so. 
On asking for – The Bill – it was Rizwan, Mein Host, who came over with the card machine. 
The Aftermath
Dawat, across from Lahore Karahi, opens at 08.00, whereas next door Saravana Bhava opens at 10.00, both remain open all day thereafter. 
Watan opens at 12.00.
Hector let loose in Glasgow on a Wednesday? That can only mean one thing, Kofta Anda at 
The tray with Kofta Anda was on display under the glass counter, for once I resisted the Aloo Gobi. Mein Host took the Order: Kofta Anda, one Chapatti, one Meat Samosa. I returned to my seat, at other tables the debris from two previous diners was in situ, and would remain so. There is no ceremony here, there’s no menu or prices on display either, WYSIWYG. Things are different in Govanhill, double parking along Garturk Street is also OK. MOT central. 
A chap brought a Chapatti from the kitchen, he looked around, as there was no-one else, he placed it in front of me. Large, Wholemeal, well fired in parts, this would do the job, albeit, there would be the inevitable splashes. One cannot have Rice with Kofta Anda. 
Four Meatballs, only four? 
The first intake of Shorva caught the back of the throat, Spice, Seasoning and Soupy, authentic Shorva. Desi Man! I cut the Meatballs up into smaller pieces, not necessary, but who wants this to stop in four bites? These Kofta had the required level of Seasoning, and seemed more – Meaty, one up to 
At first I thought there were two, something to do with the fold in the pastry. Hot, greasy, the Samosa was packed presumably with Lamb Mince, plus surprisingly large pieces of Potato. Had it arrived first, I would have enjoyed my first ever Samosa at 
Marg, already on the Southside, declared herself free for Curry-Heute. Such was the level of enthusiasm, Marg had secured a table at 
There was no sign of Mr. Baig, Mein Host this afternoon, though Kasif’s big brother who works in the kitchen, did acknowledge me when he passed by. 
Three large pieces, double fried, were accompanied by a Dip and a modest Salad. No Tomatoes, of course, we’ll see how high the price goes in the coming weeks. We had to make do with Cucumber, Onion, and the dreaded 
The Naan arrived cut into four pieces, well almost cut through. Folded, Marg wondered if there would be enough to share. Once opened, the Naan proved to be substantial. With a thin centre and risen, puffy, soft edges, we both had the our preferred parts. 
I didn’t, but I could almost taste that blended Masala. Marg did a Meat count, important when having the Lunch Menu. Six was the total, though a couple of pieces were toty. 
One assumes the distinctive 
The food was – Hot! A quiet 
Five medium-sized Kofta sat in the dark, Herb-rich Masala. Each Meatball was halved in order to make the Meat to Masala ratio appear more favourable. The Masala was wonderfully rich in Flavour. One assumes there was more than just Spinach in there. 
