Glasgow – Yadgar Kebab House – Two Weeks Later

Posted on November 22, 2021 by Hector

Home, home again, … much has changed in Glasgow since my last visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). We have our city back after the invasion of COP26 delegates and protestors. There was also a somewhat hurried change of a billboard at Ibrox, poorly captured as Marg drove round the roundabout on Edmiston Drive.

Marg dropped me at Yadgar at 14.45, once more, there was a new chap behind the counter. He talked me through the Curry on display, Palak Gosht was the only Lamb Curry, today was not a Spinach Day for Hector. I had hoped for Karela Gosht which was announced on Saturday, alas, the hordes had already descended upon this fine establishment and cleared the lot. The Vegetable Curry had not yet reached the counter, a must, but an accompaniment to what? Had the Keema Mutter Aloo been Lamb all would have been sorted. But having decided against Chicken Keema the – Pickle – as described by my guide, looked appealing. The tiny bones protruding from the off-white Meat flashed up – Quail – in Hector’s mind. Bataeray – may be on the Yadgar Menu, however, Hector has never seen Quail here. Chicken Achari it would be. Despite the longing for a quality Tandoori Naan, a Chapatti would suffice today. A Mango Rubicon completed the Order, no sign of Sparkling Water, still.

I took my seat in the empty room opposite the fan heater. A family came in and took the window seat. The father acknowledged me – it’s cold – felt like a warm statement. He went up to the counter, moments later, the heaters under the window seats were switched on. That was a revelation, now I know where to sit throughout the coming winter.

Muneeb acknowledged me from behind the counter, it was he would bring all that followed. A Salad and a Plate of Mixed Pakora were placed on the table.

No Poppadoms – I pleaded, my wish was granted.

Mixed Pakora

Two pieces of Vegetable Pakora, just what I did not need after my share of sixty pieces courtesy of Delhi Darbar (Dumbarton) over the weekend. There’s still some left in our fridge. The remainder was the always outstanding Fish Pakora, the best served, anywhere. Or so I thought. That bit of Fish was a bit tough. Having covered the half piece in some of the delightfully hot, red Spicy Dip I hadn’t paid much attention. The next bit was equally tough, ah, Chicken Pakora. Clearly, Chicken is not as soft as Fish, nor as tasty. I finished on a high note, more Fish Pakora. I could eat this all day.

There was a gap between Starters and Mains, thankfully, time to consider the level of appetite that remained. As Muneeb brought the Achari and Chapatti I clarified my Order:

I hope the Vegetable Curry is a small portion.

This was confirmed. Muneeb was sporting his bespoke Yadgar polo-shirt. Whilst Hector would be happy to wear one of these, not in that colour, not today.

Murgh Achari

Murgh? – well it slightly conceals that in successive visits, Hector has ordered a Chicken Curry. Four Chicken drumsticks sat in a Shorva. I decanted three along with some of the Soupy Masala, I did not want to destroy the Dry Curry on the other side of the plate. How do I eat this?

I found myself scooping some of the Shorva with the Wholemeal Chapatti. The Chapatti otherwise felt superfluous. I was determined to eat at least half of it. This I would manage with little effort, the Shorva was stunning! The Flavours, – wow! – did Hector just give a – wow – to a Shorva? The Seasoning and Spice took me aback, this Shorva was rammed full of Flavour. The finely chopped Vegetable I took to be Lime Pickle, this was too soft, Aubergine? From wherever, the intensity of this Achari was something to savour. A Chicken Achari in a Shorva? This was unlike anything experienced before. The spoon was called upon, this Shorva would not be wasted.

Meanwhile on the other plate, the exterior of the Chicken suggested some absorption, not a lot. The Chicken was – Chicken – but taking in some more of the Shorva, excellent, not – wow – how could it be?

I unearthed a Cardamom of Colour, even more Flavour from there. I was definitely not in the mood for a Green one.

Vegetable Curry

This is simply not to be missed when available at Yadgar. Usually there is some variation on display. Today: Potatoes, Peas and Carrots in the mysterious, but minimal Yadgar Masala, topped with Coriander leaves and stems. As expected, the – Yadgar Taste – was there. A Dry Curry, none of this Soupy nonsense …but maybe I cannot write this any more? With a completely different set of Flavours and Texture, the right side of the plate offered a juxtaposition to the left.

Pickle to the left of me, Yadgar Taste to the right, Mmmm.

Four Romanian chaps took the window table adjacent to me. One was keen to engage.

Is it good? – he asked, having surveyed my plateful.

Presumably this was their first visit. They ordered from the display. I did suggest they order one of the Lamb Specials and share the kilo at some point in the future.

Are you a taxi driver? – I was asked.

I have been asked a few questions in my life, that was two of them.

The Bill

£10.00 An honourable price.

The Aftermath

On top of the counter was a tray of recently cooked Fish Pakora. Suppose they served this with Chips? Yadgar could become the source of the most outrageous Fish & Chips served in Glasgow.

How much for the entire tray? – a question I didn’t ask.

And so to meet up with The Man from Bradford who wanted to be here today. Having done so, I’m none the wiser as to why he wasn’t.

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Helensburgh – Annaya’s Indian – Two Years, and more Awards, Later

Posted on November 20, 2021 by Hector

It is two years since Hector had lunch at Annaya’s Indian (80-82 West Princes St., Helensburgh, G84 8XD) and even longer since I dined with this evening’s company. Hector doesn’t get out much.

Eleanor had made a booking for eight at 17.00, we arrived simultaneously. Two other groups of eight were already in situ, plus a table of four, impressive. On our departure some two hours later, people were queueing to take our table. There is only one Curry House in Helensburgh, it appears.

Rocky, Mein Host, shook my hand as I took my seat at one end of the table opposite Marg. Kirsty, on my right, predicted I would order Methi Gosht. This was not on the Menu. I could have predicted that Kirsty would be the only person to order Chicken. I did my best to record the current Menu, the reflections meant a less than satisfactory outcome. All Main Courses from the Connoisseur’s section, and the Specials’ Board are now £13.95.

Marg was keen to share a Starter, Vegetable Pakora (£4.50) was mooted, really? After last night’s passing visit to Delhi Darbar (Dumbarton) I thought she would have seen enough Pakora. I shall expand upon this at the foot of the post.

Starters were dismissed, Hector was happy, a half hour saved not to mention fifty quid and the inevitable waste of food thereafter. Marg put it to Eleanor that they would have Poppadoms. Poppadoms for all – was declared. Steve took it upon himself to ensure that these would be Complimentary. Rocky was onside with this. Hector maintained a low profile, and did not partake in the feeding frenzy which followed. I took time to consider what would happen if eight of us each ordered a different Curry … this post would take a week to write.

Rocky talked us through the Special Menu, in great detail. The Shadi Wala and Desi Lamb both sounded like a Hector Curry. I had to seek further clarification re the thickness of the Masalas. The Shadi Wala was declared to be – thicker. Furthermore, I had to establish that the dreaded ballast – Capsicum – was not going to make an appearance.

Rocky assured us there was – no capsicum – in any of the Dishes, then went one further:

Why would you add Capsicum to Curry?

Says the man who puts Cabbage in his Masala – was Hector’s response.

Only in RaRa – was the reply.

Whilst this was an answer supporting – The Curry-Heute Campaign – I must draw the reader’s attention to the Menu and the Special Karahi in particular which lists – green peppers, onions and capsicums. One can never be too careful. So it goes.

Tracy took the Turnip option – Shulgum Gosht – which was almost my choice. Kirsty ordered Chicken Shimla Karahi, the only Chicken Curry ordered at our table. QED. Unbelievably, the remaining six all went for Shadi Wala. What a relief for Hector, and Chef too. There would be no need for me to run around the table and match the different choices to those who ordered them, a potential photographic nightmare avoided.

Howard and Tracey would share a Cheese Nan (£3.75) whilst Steve and Louise would share both a Tandoori Nan (£2.50) and Basmati Pilau Rice (£2.75). Kirsty too would have the Pilau whilst Eleanor at the time of ordering, described the Basmati Special Pilau (£3.75) as – Original. Marg asked for a Roti, I had to ask her why.

Roti is not on the Menu, Tandoori Chapatti (£1.80) is. Marg prefers Chapattis to Rotis, the latter crisp, she knows this. Chapatti it was. Chilli and Coriander Nan is not listed, Rocky was happy to take the Order.

Drinks, on a Saturday night, inevitable. Two abstained from alcohol, some had double, let’s feel for those who lose when – let’s split The Bill – is the compromise.

Poppadoms and plates cleared, hot, hot plates were set before us. It took the chaps two trays plus to get the food on the table. All done with efficiency.

We’re back in the land of sensible portions for Rice, after the mountains served in Kraków earlier this week. Eleanor’s – Original – had Chana, Onion and Carrots, as I observed, not that Special.

Marg’s Chapatti was standard fayre, she would go on to help me with my Naan. The Tandoori Nan, served in quarters, had lost any impact it may have had before being cut up. The Cheese Nan, although quartered, retained its roundness. I looked at Howard and Tracey as I took the photo – wtf? – was the mutual realisation. This was not a Cheese Naan, I did not hang about to see if any of the Cheese melted. Non-melted Cheese, presented to a USA born lady. No way, Pedro!

The Chilli and Coriander Nan was a Garlic and Coriander Nan with added Chilli, not what I had in mind, not what I asked for. There is no need for Garlic on a Naan, it distorts the Flavour of the Curry, whereas Chillies simply add extra bite. Again, served as a round, no Tandoori teardrop, the Naan was well fired and featured lots of – green – the Chillies and the Garlic. The quantity was ample, the Bread thinner than I dream of, but it did the job. Is it time to revisit Alishan Tandoori (Glasgow)? After five years, certainly. The home of legendary Naan in Glasgow.

Chicken Shimla Karahi

At the point of ordering, Kirsty was offered – thigh or Chicken Tikka, she chose thigh, the best part of a Chicken in Hector’s empirical opinion. A light coloured, Creamy Masala was presented with specks of Herb/Spice to make it reminiscent of that served to Hector at Delhi Curry House (Kraków) earlier in the week. The Masala looked like one which would be particularly appealing to Marg. The Shimla Karahi was also available in Lamb. Topped with Syboes, the Masala appeared to have a decent viscosity. Dare I write it? As Chicken Curry goes, this looked alright. Kirsty’s words:

Chicken thigh was tender and sauce was thick and well flavoured, a delightful kick to it. Rice was fluffy and complemented the dish well.

Shulgum Gosht

With the peripheral Oil already formed on the surface, this had the appearance of a Classic Curry. Only here was there – red – which Tracey always finds to be off-putting. The Masala looked like the – Desi – which one strives to discover in a Mainstream Curry House. Maybe Annaya’s is always trying to be better than – Mainstream? This looked like a worthy alternative to the Shadi Wala. Tracey’s words:

I have always been disappointed in Annaya’s curries…I’m not sure how, but I always end up with something I don’t like. But this? This was goooood! It only had 5 bits of meat in, but the lamb was so tender and the sauce was delicious. I’m bringing the leftover sauce home with me to re-live this lush curry another day!

I asked Tracey how many pieces of Turnip she had. None – was the surprising answer. It had all been blended into the Masala we concluded. Not the way Hector cooked a version of Shalgam Gosht earlier this year.

Five pieces of Meat? I would have sent it back.

Shadi Wala

That every Curry served tonight had a Syboes Garnish made me wonder if Chef had run out of Coriander and Ginger. The Masala was significantly thinner than we had been led to believe. Marg pitched her comment that had we known this, Rice would have been a better accompaniment. A Vegetable Rice, Meat and Masala only, is not Hector’s favoured scenario.

Some had bones, Eleanor amassed a collection, everyone had at least one except – moi! This was ironic as Hector is the principal advocate of Lamb on-the-bone. However, this is from the perspective of the Bone & Marrow adding more Flavour to the Masala. The Bones had been there, Hector would benefit from the outcome, whilst all solids in one’s karahi would be edible.

With six verdicts to be delivered, Hector’s shall be kept to the end. let’s start with Marg:

I felt that the sauce was very tasty with plenty of flavour. A good kick with tender lamb and one piece of lamb on the bone. Very enjoyable with my chapatti, although the sauce was a little thin for the chapatti. Had a wee taste of Hector’s nan bread. Much thicker with a good flavour.

Steve:

Good spiciness. Meat slightly too chewy for my liking. Sauce thinner than expected. I did enjoy it but would not get it again.

Louise:

Very tasty although sauce was a bit too runny and very large bone so not a lot of meat.

Howard:

No flavour from the lamb and the sauce was generic, and bland, overall a disappointment.

Eleanor:

That was a very tasty curry. Just the right amount of spice and sauce. I finished the whole thing. I also enjoyed the combination with the original rice. I would recommend this dish.

Five opinions, and varied as one would expect. I couldn’t count precisely the number of pieces of Meat in my karahi, the sizes varied considerably. It approached the standard eight, possibly, there was just enough. At the price charged, I would have expected more. Had there been bones in my karahi, I would have been less than impressed with the quantity. I think we are all in agreement that the viscosity of the Masala was not as expected. If this was the thicker Masala, the Desi must have been Shorva. However, it’s all about the Flavours.

My first dip of Naan into the Masala revealed a big – Desi – blast which set this Curry apart from the Mainstream. Marg too remarked on how hot the Curry was. When dining in a group, one fears that the Curry goes cold whilst the Order is being assembled.

The Spice Level impressed, indeed the – kick – reached the back of the throat. Meat and Masala, yes Rice would have been the better accompaniment. The ratio of Meat to Masala was such the Masala could only be described as being in excess. As I filled with Bread, so a spoon was used to consume the Masala, sorry, but in Curry-Heute, this defines a Soupy Curry. However, the Flavours were impressing. The Seasoning was there, did I even detect a hint of Citrus?

On studying the light flecks in the orange Masala, I deduced – Yoghurt. I looked across the table to Marg:

I’ve had this before, many times.

Possibly hundreds of times. This Shadi Wala was close in appearance Texture, Soupiness and Taste to the much loved, and indeed, much missed Village Lamb Desi Kourma. This was the Curry which began Hector’s obsession with The Village (Glasgow), sated by three visits a week. Curry-Heute came later.

The blended Masala felt so familiar, a Green Cardamom proved that whole Spice had been added to the blended Masala. Yum!

As with the halcyon days at The Village, I was left wanting more, then it was down to greed. I conclude that the six of us who had the Shadi Wala would have appreciated a larger portion, tonight, it wasn’t down to greed.

Two white coffees filled the time between finishing the meal and our next appointment.

The Bill

£181.65 The – Bar Bill – £49.60, a disgrace! Sparkling Water with my next Curry.

The Aftermath

Masks on, we made our way out, passing the next shift. Rocky made a point of thanking me individually. Howard keeps suggesting I join him here more often for lunch. Maybe within the next two years?

The Pakora Story

Last night, on our way through Dumbarton, we stopped off for Pakora at Delhi Darbar as we are prone to do. I have described previously how ample the portion of Vegetable Pakora (£3.50) can be. Last month it was quite standard, so last night – two portions. Mein Host chatted with me whilst I waited, I’m never sure how well I’m known there. Note, their menu now includes Desi Curry, so a sit in is required.

A huge bag of Pakora was presented containing two brown bags and Dips. Marg and I consumed more than twenty pieces before reaching home. I plated the rest. Two portions, sixty pieces in all, and Marg mooted Pakora this evening?

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Kraków – Zayka – The Return

Posted on November 18, 2021 by Hector

Parampara has gone but will not be forgotten. Monday’s impressive visit to Delhi Curry House commands a return visit. However, crossing the Vistula once more to Zayka (Limanowskiego Boleslaw 46, 30-551 Kraków Polska) on the edge of Podgorz had been planned for some time. Marg, Steve and Hector arrived at Zayka just before 15.30, a good time to eat.

Downstairs we went, another basement Curry House. We were greeted by two staff members and shown to the middle room. Our waiter was keen to take the Order, more time was asked for. We noted an appendage on the Menu stating that due to rising prices, Dishes are Zl2 more than printed. The prices I quote are therefore those we were charged.

No Lamb! – we were informed. Last year this was enough to have Marg and Hector walk out of Spice of India on the edge of Kazimierz. Not today, Hector was having Fish Curry, and – no Lamb – did not mean – no Keema. Marg was sorted. Steve opted for Chicken. It might be a good idea for lovers of – Gosht – to phone before making the trek across the river.

Steve was hungry, Soup was called for – Dal Fry (Zl12) would be followed by Murgh Jaisalmeri (Zl30) and a Lachha Paratha (Zl12). In keeping with the spirit of Curry-Heute, Steve asked that the Capsicum be withheld. For Marg, Mutton Keema (Zl34), a – Zayka Special – she informed me. For Hector, Cod, for once the Fish was identified – Sarsonwali Machi (Zl42). As worked well at Delhi Curry House earlier in the week, we would share a Veg Pulao (Zl14) and a Butter Naan (Zl8). The waiter confirmed that Paneer, Green Beans, Peas and Carrots would be present. A Lassi (Zl12) for Marg and three bottles of Sparkling Water (Zl6) completed the Order.

The Spice Level was then discussed. Marg played safe and asked for Medium. We were then offered to choose on a scale of 1 – 10. The chaps chose 8. Brave. Unlike Deutschland, in Polska, Chefs will serve a Spicy Curry. The Soup would also be – Spicy.

Spicy! – said the waiter as he presented Steve’s Soup.

Dal Fry

I suspect the photo gives a false impression, the Soup was not that rich in appearance. This was definitely a – Shorva. For a Lentil Soup, we all expected something more substantial. Its Spiciness was, however, confirmed.

Later, Steve tried adding some of his Paratha to thicken things up. The Soup was abandoned, that it disappointed was communicated, and hopefully back to the kitchen.

The Soup was lacking in both flavour and substance – began Steve – it helped when I added bread, wouldn’t recommend the Soup.

There was a suitable gap between Soup and Main courses.

The Rice was piled high in the dish, I took a testing portion, there was still way more than Marg would require. The Naan was worryingly thin. The buttery sheen impressed me, Marg wondered why I had asked for this. Steve would later describe his Lachha Paratha as being – perfect – perhaps I should have paid more attention. The photo does capture layering.

That the Breads were served in quarters always spoils the impact. Last week, I thought I was about to enter a – Naan phase – no sign of it yet. Saturday night?

Mutton Keema

The Keema was decidedly – wet. With no Garnish, Aloo or Mutter, it just looked like a plate of – Mince. At least the Peas in the Vegetable Rice would add an air of familiarity. A dry, Red Chilli, a Cardamom and a large Bay Leaf would reveal themselves in time. Unlike the Soup, the Keema had  substance.

It looked as though there were no vegetables – remarked Marg – just Keema, but full of flavour. As indicated on the menu, it was one of their specials. A very enjoyable dish with a bonus of Vegetable Rice, but I would have preferred a Naan without butter.

Sarsonali Machi

The Garnish was merely a threat of Coriander. The dark brown, blended Masala looked decent. The dish sat there with two mounds smothered in Masala. The core of each mound was a boneless chunk of Cod, – Cod Steaks?

I cut one open to reveal the contrasting whiteness. Clearly the Fish had only recently been introduced to the Masala, and I couldn’t tell if there was a coating of Spice – Masala Fish?

I left some of the Masala for dipping. Having arranged the Cod and Masala on the Rice, I observed there to be enough Masala for the quantity of Rice, far from an excess.

I began with Naan and Masala alone. The Spice Level was fierce, I suggest no sensible person ever turns it up to – ten. The Flavours from the Masala hit hard also. Was I kidding myself that I could taste the Fish from just the Masala alone?

Addressing the plated food, the Cod separated into flakes easily. I don’t think I have ever encountered such sizeable slices of Cod, and not a single bone. The Seasoning was unobtrusive, enough to permit me to appreciate that this was indeed a – Fishy – Fish Curry. The diversity of components in the Rice added more pleasure to what was already shaping to be a decidedly worthy Fish Curry. When our waiter came to make the customary check, our voices were as one, we were enjoying the Fayre.

Why am I not getting Fish Curry of this quality in the UK? Bradford’s Fish Karahi excepted, I tend to be served – OK Fish Curry – too much Coconut Milk prevails. Today’s alternative to the Goan Fish Curry was streets ahead.

I ate on, savouring each and every mouthful. In the end, the quantity of Rice on the plate beat me. Pairs of Cod Steaks, I shall look out for these at home. Meanwhile, let it be noted, the Sarsonali Machi was a fine example of the genre.

Murgh Jaisalmeri

The Garnish puzzled, the menu reveals it to be fried Poppadom. The menu also clearly states that this Curry comes in a yellow gravy. By asking for the Capsicum withheld, had Chef switched Masalas? The Masala here looks closer to that served with the Fish, but perhaps not so noticeably blended.

Steve voiced his pleasure as he ate. The thickness of the Masala impressed, he had been worried that more Shorva was coming his way.

Good, spicy, more creamy than expected, chicken was fine.

This may sound subdued, the positives were declared before the final verdict was given. At one point, Steve did compare his Curry to a Butter Chicken.

The Bill

Zl182 (£32.86) To put this in perspective, we ate Polish last night, the bill was around a third of this.

The Aftermath

I showed the waiter the review of our first visit. He thanked me. More customers had arrived, he had them to see to.

We walked west through Podgorz, another part of Kraków which, like Kazimierz, was once a village in its own right. I suspect we shall be back to see the Rynek in daylight.

Update 2022

Zayka has moved north of the river to – Jozefa Dietla 50/1, 31-039 Kraków

Menu extracts

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Kraków – Delhi Curry House – Definitely Worth a Visit

Posted on November 15, 2021 by Hector

We had been home for a week, and given how many days we have spent at home this year, let’s travel whilst we can. The number of Curry Houses in Kraków continues to grow. There are presently about twenty outlets for Indian Cuisine in the city, it will take years years to get round them all, if I ever do, especially, if I keep finding venues as good as this evening’s. Having studied the menus, as well as I could, the standout Curry for Hector in all of Kraków was the Mutton Chettinad served at Delhi Curry House (Swietej Anny 4, 31-008 Kraków Polska). This had to be appraised, but not before we had Borscht and Pierogi for lunch. Continue reading →

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Glasgow – Karahi Palace – A Quick Fix

Posted on November 13, 2021 by Hector

The usual? – asked Ayaz, Mein Host, as I took my seat in Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) at 14.00. Hector’s stomach may well still be in Central European Time.

The usual? – asked Shery, formerly known as – the new chap.

Predictable, moi?

One might think that Karahi Lamb (£9.00) and a Chapatti (£0.80) is all that is available at this humble establishment. If I upped my visits from more than once per month then I would go exploring. However, these pages cover exhaustively the full range of Dishes on offer at Karahi Palace. Click on any link to discover more.

A couple were at – the table – finishing whatever. Two more chaps came in to share a Curry. Share? – does not compute.

Karahi Lamb

Hotter than hot, the peripheral Oil sizzled throughout the photographic ritual. As always, the start was tentative, no more scarring of the top palate. Ginger Strips and Coriander, Hector is home. Sliced Chillies were mixed through the Tomato-rich Masala Mash.

As ever, it was a case of attempt to eat the furnace hot Masala before tackling the even hotter Meat. Ample, fine, as the Chapatti was, I could not help but think back a couple of weeks to the delightfully softer and thicker Chapatti/Roti served by the Greek-Punjabi Curry Cafes in Athena. I see another phase of Naan in the coming days.

The distinctive taste that is the Karahi Lamb at Karahi Palace was there. The Spice Level was demanding, the Seasoning less so. Ayaz is not as brave as Chef Rashid who knows exactly how Hector likes his Karahi Gosht. Surely my favourite Chef will be back in his spot soon? It’s ridiculous the amount of holidays some people have… (?)

Some fatty attachments remained on the otherwise perfect Lamb. Tender, succulent, as you wish, one small rib and a solitary large bone formed the inedibles. There was plenty here to eat, but still I was left wanting more. It’s about time I had the half kilo once again.

The Bill

£9.80    The usual.

The Aftermath

I asked after Qaiser who I have not seen for some time. He too is on an extended holiday. I feel another trip is overdue, it has been six days.

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Glasgow – Yadgar Kebab House – COP this for Glasgow Curry!

Posted on November 8, 2021 by Hector

Arriving back from our short Griechenland/Deutschland trek yesterday, our train along Clydeside ran parallel to the part of Glasgow that is temporarily not  – Glasgow – but UN Territory. The irony of having part of one’s home city fenced off and become a no go area was not lost given we had left Berlin a few hours earlier. All these armed chaps on patrol, so many more guns on the streets of Glasgow, and there’s not been a murder.

Today, Marg therefore had to avoid the Clydeside Expressway as she drove me to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) via the Clyde Tunnel and past a famous building. Marg dropped me at 14.55, Hector is home and having Curry at the optimum time. Yadgar was empty for much of the visit.

Unusually, there was no sign of Naveed. Muneeb, formerly known as – the new chap – talked me through the ready Dishes. Having what’s ready has been the model of late. It has been a while since – The Friends of Hector – have said – let’s do the kilo at Yadgar! A consequence of Lockdowns.

If there was a Lamb Curry on display, I missed it. Yesterday, Yadgar advertised the availability of one of their daily specials – Chicken Palak. It was time for Hector to fall on the sword and sample a Curry that would not otherwise be considered. My last Curry was at Kashmir (Berlin), even today’s mass of Herbs with Chicken had to be an improvement. Whatever, the Chicken Curry would be playing second fiddle to the Aloo Gobi.

No Rice, no Bread – was my request – and a Mango Rubicon. In effect, I had ordered two main courses, no need for Sundries.

I took my seat. On picking up a communiqué from Neil, I duly fixed a typo in a Curry post from long in the past. Neil has yet to reach the wonderful Curry that was consumed in Athena a matter of days back, also the celebration of Chettinad at Indian Mango (München). All shall be sorted as required.

Engrossed as I was, I didn’t see Muneeb approach with a handful of Complimentary plates. Having raved about the Yadgar Fish Pakora at every opperchancity, it was perhaps only fitting that more should come Hector’s way. A Poppadom and some spiced Onion accompanied. Already I was wondering how to tackle all that would come, a Takeaway might be required.

Fish Pakora

Scottish Haddock! No need for a passport here for identification… in a Spicy Batter. The little pot of Chilli Sauce was warmer than room temperature, this adds a further dimension to the Flavour and Spice. My last Fish was a surprisingly decent Fisch Madras in Bamberg. Fish can be so much more pleasing than Meat, lighter, yet still packing Flavour. Well, when it does. No fears about Yadgar’s Fish, always a treat. Eight pieces of joy.

The two plates I ordered arrived together, were they hot. Decisions, eat one then the other, alternate? I decided on the latter which meant decanting to a colder plate I had retained.

Aloo Gobi

Oh, wow!

… and that was just my first piece of Cauliflower. The wonderfully distinctive – Yadgar Taste – hit hard, the Seasoning was right up there, and so the Spice was realised also. This was magnificent. The Cauliflower still had firmness, nay pulp here. The Potato, ah the Potato, had absorbed Flavour as only this Vegetable can. Both Veg were shrouded in the Masala which was the source of all this pleasure. Simply superb, I could have eaten this all day. I ate half then tackled the rival Dish.

Chicken Palak

Three Chicken Drumsticks sat in the mass of mush, quite enough. Despite not being a huge fan of this interpretation of – Saag – I still return to it every so often.  It makes a change. In the depths of the Dry, Earthiness created by the mix of Herbs, I was once reliably informed that Spinach is one of five Herbs used in Yadgar’s – Saag/Palak. The base Yadgar Taste somehow came through, this was unexpected. Less Spicy than the Aloo Gobi, it did provide some relief. Then there was the Chicken. It was Chicken, QED.

Having finished the Meat, I abandoned some of the Herb mash and returned to the rest of the Aloo Gobi. Still gobsmacked, I savoured every morsel. This Aloo Gobi was off the pleasure scale.

Approaching the counter, I told Muneeb:

If you tell Shkoor I had Chicken Curry, he won’t believe you.

I’m Shkoor’s son – said the young chap who was assisting today. Of course he was. I recall seeing Bilan, son of Shkoor, many years ago, what a transformation.

We got back to Curry matters. On describing my experience today, Muneeb suggested I should not pay for the Chicken Palak. This was not on.

The Bill

£10.00     An honourable amount.

The Aftermath

There had to be a photo. Chaps and Chapattis, meet Muneeb and Bilal.

Posted in Yadgar Kebab House | 1 Comment

Berlin – Kashmir Indische Spezialitäten – Too Late The Spice

Posted on November 6, 2021 by Hector

The final day in Berlin, there had to be Curry-Heute. Hector has found himself in Friedrichshain with increasing regularity, i.e. whilst in Berlin. Protokoll Taproom has been the main attraction, however, Bräugier are opening, softly, their second premises outside Ostkreuz Bahnhof. Friedrischshain, the place to be, when not in Prenzlauer Berg.

I have therefore passed Punjab Food Corner (Boxhangerstrasse 121, 10245 Berlin Deutschland) a few times and even took a menu last year. Real Punjabi fayre in Berlin? Not today, they are presently operating as a Takeaway only.

And so Kashmir Indische Spezialitäten (Niederbarminstrasse 3, 10247 Berlin, Deutschland) was chosen from the cluster that has grown in this part of the former Ost Berlin. Delhi Palast halal is across the street.

Most tables had been set up outside, on entering a couple occupied one of the two remaining. The room to the rear has clearly not been in use for some time. On showing the Vaccine Passport, Mein Host moved the unoccupied small table further away from our soon to be fellow diners.

It was 15.30, Marg was in Snack mode, Samosas (€4.30) and Tomattensuppe (€3.50) were her choices.

The Curry Menu was standard for Europe, my last chance to have Duck on this trip, so I opted for Lamb. Mutton Subji (€9.90), Rice included, has been my get out of gaol Curry in Deutschland for many years. Meat and Vegetables, how I like my Curry. Ohne Paprika was noted along with Mittel-Scharf, plus. Our two 0.4l glasses of Sparkling Water felt a bit like a con as the water was served in the glass, presumably from a big bottle.

Online Takeaway orders were coming in as well as in person. Chef was being kept busy. What I saw of a Naan being wrapped in foil, looked good.

The Samosas came before the Soup, well they would.

Samosas

A large pair, filled with Vegetables, and Marg would never decide if there was Meat or not. These sat atop some Raita and a brown, tangy sauce which we both took to be Tamarind, but on tasting, seemed otherwise. A modest Salad accompanied also.

Marg did identify Potato, Peas and Chickpeas. The Samosas were enjoyed:

Good size, with hot potato filling, sitting on a spicy sauce and some salad.  An enjoyable snack.

Tomatensuppe

Is Hector really going to review soup? Marg does:

The soup came second and had a dollop of cream. Although thin in texture, there was always a creamy taste which appeared throughout the whole dish.

I’ll just say, good to compare the Texture with what follows.

The Rice was served in the metal bowls I like to see my Curry served in, but not in Europe. I took as much Rice as I knew I would manage. Always a waste. I was pleased to see a threat of Cumin Seeds had been mixed in, not enough to consider this as Jeera Rice.

Mutton Subji

The tall pot impressed, the false bottom did not. As I decanted the Meat, I reached a count of eight, and assumed there was much more to come. Then I hit the bottom of the pot, about two thirds of the way down. The Vegetables were abundant, Cauliflower, Broccoli, Peas, and Courgette, each cooked to perfection. Strangely there was no Potato.

The Mutton was Tender and had the distinctive Flavour which marks it from other Meats. In other words, it tasted of Lamb! The Spice Level impressed. There have been too many Deutsche Curry experiences when this has not been so. The Seasoning? I couldn’t make up my mind here. Perhaps it depended on whether I was having Meat or Vegetables. I haven’t mentioned the Masala.

I had seen the chap adjacent spoon his Shorva over his Chicken. I sincerely hoped the same Masala was not coming my way. Sadly, I have to report that Marg’s Tomato Soup was thicker.

Just how much, if any, Onion had been used in the preparation of this Shorva? Too thin, too creamy, it was the source of the Spicy Kick. Seriously, I would have to ask, what self-respecting Curry Chef would serve this with pride? One could just have easily used the contents of a jar purchased in the supermarket to achieve this level of satisfaction. Whole Cardamom, Cinnamon Bark, Peppercorns, to name three, would have added more Flavour. This – Masala – was just too basic.

Still, I ate all before me. There was nothing wrong with the food, as a Lamm Goulasch it would have been perfectly acceptable, however, it was meant to be – Curry.

The Bill

€24.70 (£21.18)     How I miss Athena Curry prices, how I miss Athena Curry.

The Aftermath

I introduced Curry-Heute to Mein Host. He said he would have a look on Monday or Tuesday, – weekend, no!

Thirty minutes later, as we entered Protokoll Taproom, a Cumin Seed dislodged itself. What a blast! This is what Hector was looking for. Too late the Spice.

Menu extracts

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Bamberg – Ganesha Tandoori Indisiches Restaurant – Curry in Bamberg?

Posted on November 4, 2021 by Hector

Curry in Bamberg? Hector has tolerated as much as enjoyed, the so-called Indian fayre served in this Franconian city famed for its Bier. Curry was not part of the plan during the two day stopover, however, on seeing yet another new Curry House, it had to be.

Ganesha Tandoori Indisches Restaurant (Egelestrasse 31, 96050 Bamberg Deutschland) is located halfway between Fässla/Spezial and Mahr’s/Keesmann, for those who groan at the prospect of another Bräuhaus Menu, an ideal place to stop off between brewery taps.

Marg had a late breakfast and so her traditional snack to accompany Hector’s main course was agreed. We arrived at Ganesha, a converted Bräuhaus, around 13.00. The décor immediately impressed. Someone has invested heavily in these premises. With two rooms behind the main dining area and bar, Ganesha alone could more than satisfy the apparently increasing demand for Indian Cuisine in Bamberg.

The menu was on the table, the first pages covered the extensive Mittagsmenü, I was almost tempted by the Fish Curry here, but having studied the online menu, I had my heart set on the Fisch Madras (€12.90). That this included Mushrooms should surely add to the Diversity, and reduce the risk of the offending Vegetable being added. As always I asked for – Ohne Paprika. The Curry would be served with Rice and a Naan, so potentially way more food than Hector could eat at this time of day. Marg found Vegetable Pakoras (€4.50). The plural intrigued. A 0.75l bottle of Sprudel (€5.20) completed the Order. Yes, Sparkling Water is still  dearer than Bier in Bamberg.

Three other tables in the main room were occupied. We were aware of a group sat beyond. Thali appeared to be manner in which the presumably Lunchtime deals were being served.

The food was assembled on the table. The Rice portion was as expected, a Euro-portion, so it goes. The Naan, cut into four pieces, glistened, a buttery sheen. The teardrop shape and the burnt blisters confirmed this was from a Tandoor as the name of the restaurant suggested. Despite being thinner than Hector’s idyll, this would certainly do.

Vegetable Pakoras

Marg’s – Pakoras – numbered eight decent sized pieces. With no local factory to mass produce them, one assumes these were made on the premises. Despite there being a Salad of sorts in the middle of her plate, Marg ordered some Mango Chutney, three Dips quickly followed.

*

Marg was nearly beaten after piece #7, in time, all was consumed:

A large starter with eight pieces, freshly made, crispy and doughy in the middle allowed me to use up the sauces. The salad had a Marie Rose sauce which added freshness to the meal.

Fisch Madras

Served atop a tea-light stand, the presentation was elaborate. A garnish of Onion Rings and a threat of Coriander was a departure from the near ubiquitous Ginger Strips. The Masala looked so familiar, a standard Blended Euro-Masala, I have seen this unnatural orange colour too often perhaps. I did like the consistency, far from Shorva.

Expectations were not high. After the extreme pleasures of Curry served in Athena and of course more recently at Indian Mango (München), it was time to adjust, evaluation would be based on Mainstream European Curry Houses.

I decanted a sensible portion of Rice then arranged the five large pieces of Fish on top. Mushrooms were encountered, not that many. However, and most importantly, the Mushrooms were fresh.

I started by dipping Naan into the Masala, both impressed. The Butter was not – Garlic Butter – so a positive. Despite being thin, this was a worthy Tandoori Naan. The Seasoning in the Masala was decidedly – brave. This was going to be a way better experience than I had envisaged.

The Fish, shrouded in Spice, was halved. Who knows what the Fish was? It was soft and retained integrity, and … it tasted of – Fish! This had the makings of a decent Curry Experience.

There was hint of Creamy Sweetness which was thankfully drowned by the Savoury. The Creaminess was well within acceptable parameters. I continued eating the Fish and Masala with Rice and dipping Naan into the remaining Masala.

I had a Fish Curry as good as I could have hoped for. Boxes were being ticked. The only negative was the number of Mushrooms, more would have been even better. Hector likes Mushrooms in his Curry.

*

The waiter checked on our enjoyment, I was keen to convey my pleasure. Curry in Bamberg? This must be the best yet, but be aware, for a long, long time, standards here were the pits. Whatever Curry revolution happened in nearby Erlangen must have spread to the hinterland.

The Bill

€22.60 (£19.15) For more food than I could eat.

The Aftermath

The Calling Card was presented. The waiter’s English surfaced. I had assumed that Ganesha must be part of a chain, yet this name has not featured in this part of Deutschland. Ganesha is one of twelve outlets, the business began in Bayreuth to the east of Bamberg. I was told these premises were established some three years ago, however, this puzzles. Two years ago I visited Bella Tandoori which was the new kid on the block. Surely I would have spotted Ganesha?

Ganesha, I shall return, it’s hard to find a satisfying Fish Curry, today I did.

Menu extracts

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München – Indian Mango – Lamm Chettinad Day

Posted on November 2, 2021 by Hector

The return to Indian Mango (Zweibrückenstraße 15, 80331, München) was never a matter of – if – but – when. In times gone by I have ordered both the Fisch Chettinad (€13.00) and the Lamm Chettinad (€15.00) at one sitting. The logic is not about greed but the realisation that sometimes one is clearly more outstanding than the other. So why miss out? This is about comparing – excellence.

Marg had her Kaffe und Kuchen at Cafe Piedmont, she was then happy to come and witness Hector indulge.

OK, I’ll have a Starter, maybe the one we were given last night.

Arriving at 14.00, Indian Mango was much quieter than last night. The Lunchtime Menu was on the table along with the Main Menu. Herr Battra took my Order, 0.4l glasses of Sparkling Water (€3.00) were brought. Marg verified that we did have the Hara Bhara Kebab (€5.00) last night. Herr Battra offered to bring her something different, off menu. Agreed.

I took the opperchancity to photograph the new décor. There are fewer tables and chairs in the main dining area, this may be temporary.

Marg had envisioned a snack, that which came took her aback. Marg ate the lot, without assistance.

Dosa Pizza

This is new, a Dosa base covered in a gallon of Cheese. On analysing, Marg listed – Lentil, Onion, Capsicum, Carrot and Tomato being mixed through the Cheese, all topped with Herbs.

A very thin base – Marg observed further. Not the type of Pizza that suits Hector.

Full of vegetables – was her concluding remark as she tore in.

As much as Marg enjoyed the experience, I doubt if she would order this again. A snack is a snack, this was a meal.

Meanwhile, a few centimetres to her left, the main business of the day…

Lamb Chettinad Spezialität

Today, we had the full foliage, copious Ginger Strips and Coriander topped the mass of Curry. As with yesterday’s Fisch Chettinad, the pot was filled to the top and more.

Once again, I took a sensible portion of Rice from the other big pot and arranged my first portion of Curry on top.

Two versions, one meaty, the other fishy, so quite different. Today, a big Meaty-Smoky blast of Flavour. The Seasoning was below that served last night, and thankfully, Chef had held back on the Chillies. Still, both Red and Green sliced Chillies were encountered along with the characteristic pieces of half cooked Tomato. The caramelised Red Onions were again present. The same Masala therefore, if indeed this is a Masala. With no blending, each component could be identified discretely.

The Meat count was well into double figures, beautifully Tender Lamb, it feels like an age since I had a Lamb Curry. As I approached the end, I knew the quantity of Rice would defeat me. I also realised that it will be well into next year before I can get back here. A München trip has been cancelled three times in the last eighteen months. Hopefully no more disappointment.

The customary Complimentary Dessert was brought, two small portions of Mango Lassi. Strangely, Marg opted not to have hers.

The Bill

€33.90 (£28.73) I was then able to establish that the Dosa Pizza was €12.90.

The Aftermath

Herr Battra had already departed as the end of the lunchtime shift approached. Chef once again waved with enthusiasm as we took our leave.

And so to Kloster Andechs, another München ritual.

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München – Indian Mango – The Best Fish Curry Served Anywhere?

Posted on November 1, 2021 by Hector

Day #4 in Deutschland and Curry #1. After the superb quality of Curry in Athena, no way was Hector having the Euro-Mainstream in Berlin. Wait until München, and have the best Fish Curry ever encountered. Every Fish Curry ever consumed is by default, compared to the Fisch Chettinad served at Indian Mango (Zweibrückenstraße 15, 80331, München).

As the photo at Marienplatz may have captured, this was a miserable day in terms of weather. Marg missed her favourite coffee house by minutes, the Augustiner Stammhaus was strangely deserted. Do so few people have a Vaccine Passport to permit indoor pleasures?

Marg and Hector entered Indian Mango at 18.15. Herr Battra, Mein Host, was at the doorway taking an order over the phone. I dropped my mask so that he would have a chance of recognising us. The customary warm welcome was spontaneous. On showing our Vaccine Passports he remarked:

You must have been the first to be vaccinated.

If only he knew.

The place was busy, we took one of the last remaining tables. A new Menu sat on the table, the new decor also meant that a mirror blocked the view to the open kitchen. I could not see a Chef that I recognised. As has been the case for some time, only Lamb Chettinad (€15.00) was on the Menu. I verified that – Fisch – was still available. Marg was having Fisch Chettinad too but asked for it to be less Spicy. As Chef wishes – was my instruction. Rice is inclusive. Two bottles of Sparkling Water (€3.00) and a Mango Lassi (€3.00) completed the Order. The Menu stated the Sparkling Water would be in 0.4l bottles, it was 0.5l which arrived.

The new Menu has a new standout Dish – Home-Made Mutton Curry with Bone (€15.00). One for the next trip.

There was no sign of the waiter who has worked here for years. A chap appeared to be the new partner, the original proprietor – Mr. Jolly Kunjappu – has long gone. It was he who came over to us and presented a plate with a Complimentary Starter.

Pastry or Bread? We couldn’t be sure. We noted the Carrot, Coriander and Cheese, by studying the Menu, the Starter was identified.

Hara Bhara Kebab

Spinach and homemade cheese in a fritter (€5.00).

The Paneer stood out as did the Spice. Four pieces to share, just enough to whet the appetite and  ensure that we would order this again. It also gets this Starter on to the dedicated page for Indian Mango on Curry-Heute. Shame, moi?

I spotted two bowls piled high on the counter. Instantly I recognised these were for us. Once upon a time the Toppings were ornate. Once upon a time, Hector recorded the portion size was shrinking. This would be a Feast. Herr Battra brought the Curry and Rice.

I have waited over a year for this!

Finishing the Rice is always a challenge, it’s a European thing where they believe man can eat a mountain of the stuff. Whereas, in the UK Curry Cafes, one is offered more Bread, in Europe it’s always more Rice.

Fish Chettinad

Coriander was the simple Topping. I decanted enough to create a classic Curry & Rice. It was Marg who noted the Fish was Spiced on one side and was plain on the other – Masala Fish. The chunky pieces retained their integrity, no mass of Flakes here as is the Bradford norm.

Tomato and Sliced Green Chillies featured prominently in the Masala. Marg clearly had fewer Chillies, if any. The Masala, the antithesis of every other Chettinad Masala I have encountered. Chettinad does not have to be a Shorva, here is the proof, and it’s not just a matter of cosmetics, it’s all about the Flavour. Somehow, the drier version packs way more Flavour than the – Sauce – versions I have been served everywhere else.

The South Indian Smokiness hit hard, this is what makes this Curry so distinctive. The Spice Level was fierce, Chef had not held back. Oftentimes in Europe, Vindaloo is served – mild – despite menus warning – Scharf! This would test the Hector’s resilience. This Fish Curry tasted – fishy – something I can never take for granted. The Seasoning was therefore at an appropriate level.

Marg’s Masala appeared to glisten, more Tomato, relatively. On studying the finely chopped Red Onions, – caramelised – was agreed.

The sauce is like a marmalade, full of flavour – observed Marg who was thoroughly enjoying her Curry also.

This was a new interpretation.

The second half of the pot was simply a bonus. The only thing better than the Fisch Chettinad at Indian Mango is more Fisch Chettinad. We had more, and how it was enjoyed. The Rice to Curry ratio was working for Hector, still way too much Rice for Marg. I ate every grain.

Herr Battra was over to ask the customary question.

How is it?

Every time I have a Fish Curry, I have to write – it’s not as good as this.

If there is a better Fish Curry than that served at Indian Mango, clearly, Hector has to be told.

Complimentary Desserts were brought, Rice Noodles in a Fruity Syrup. I considered not having it, why kill the joyous sensations on the palate?

Behind the counter, a chap was waving with a beaming smile. The Chef! Hidden throughout by the new screen, he must have been told who he was cooking for. He took his bow.

The Bill

€35.00 (£28.81) I could now verify the Fisch Chettinad was €13.00. This is €2.00 less than the Lamb equivalent. Why do we pay more for Fish Curry in the UK?

The Aftermath

There was only one thing to confirm:

I’ll be back tomorrow for Lamm Chettinad.

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