Why is it called – Kebab House – asked Graeme as we departed from Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)? On Visit #1, I wondered about this also, my first reaction was: – Oh no, it’s just another kebab take-away outlet – of which every city in Europe has too many.
Is there finer Curry served in all of Glasgow?
Kath and Graeme are down from Aberdoom, this was their first Yadgar experience, substantial leftovers would go back north.
We arrived at 18.00, a kilo of Goshat Karahi had been pre-arranged, the ladies would make their choices after surveying the Daily Specials.
I am used to sitting in a near empty Yadgar mid-afternoon. Tonight’s dining experience was different, all tables occupied at some point, and the Takeaway orders were relentless.
The Preamble – as Shkoor has named this segment
Shkoor, Mein Host, was there to greet as we entered. Introductions were made, Marg went up to the counter to see what was on offer. The ladies were not here for a mass of Meat. On her return, Shkoor listed four Vegetable Dishes: Aloo Gobi, Daal, Alloo Baengan (Aubergine/Eggplant) and Chana Masala. The Aloo Gobi was a given, there is no finer example of this Curry served in Glasgow. Graeme cooks a mean Daal, Yadgar’s would have to be tested. Neither Kath nor Marg particularly like Aubergine, so why this was ordered we’ll never know. I warned Marg off Chana Masala at Mela last week, ah well…
Starters will arrive – I assured my guests. Exactly what, I didn’t know, however, I had planted a seed when placing the order for the Goshat Karahi – if anything in Fish comes our way, also appreciated.
A Salad with sliced Green Olives was the first to arrive, along with two pots of heated Chilli Sauce. The in-laws don’t like Olives (yet), all the more for Marg and Hector!
Fish Pakora, always a delight, especially when freshly made, was next up. Graeme recognised this to be Haddock. One day, I should go to Yadgar and just have a plateful to myself, it is that wonderful. Perhaps I should arrange with Naveed to give me a heads up. Three halved Chapli Kebabs, another Yadgar treat, sneaked on to the table. By now it was a matter of accepting the generosity, but becoming aware that the more food eaten now, the less of the Mains that could be tackled.
The Chapli had a good kick and were perfectly Seasoned. Again one could eat these all day. We’re not finished, the young waiter appeared with a tray on which foil could be seen standing up…more Fish. This time, baked Mackerel. Spicy, tasty, Fishy! Another addition for the Yadgar page.
I asked for an interlude before the Mains, this was duly noted. That Chapattis would accompany was verified, three to start. During our break, three familiar faces on Curry-Heute arrived. So the chaps are sneaking out to Yadgar and not inviting Hector? I reminded Shkoor that the last time we four dined here was Visit #100, actually, Jim missed it!
Graeme did a double take when he saw the Chapattis. You don’t get these in Aberdoom. A fourth would arrive later, just in case.
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Goshat Karahi
I have seen many a half kilo and questioned the quantity. I know what a kilo looks like, this must have been appreciably more. Kath looked on, aghast, Graeme and Hector were going to demolish this? We would give it our best shot before accepting that a decent portion could be left and go north.
Graeme tore in – the second best Lamb Chops – he’d ever had, he would later declare. I had to explain that Ambala’s Lamb Chops were from the Tandoor, these were cooked in the magnificent Yadgar Masala. The Spice Level of the Masala was decidedly above the norm.
It’s making my eyeballs sweat – claimed Graeme, tears?
The Chops were huge, thick, chunky, and as Tender as one could ever hope for. I have seen venues of late trying to served two Lamb Chops for around £15.00, the £32.00 charged for a kilo at Yadgar suddenly feels way too little. Marg was amused by the quantity of Masala surrounding Graeme’s lips. There’s only one way to eat Lamb Chops, why hold back?
Shkoor brought a plate for the debris, it was then time for him to make his exit. A second stomach is the only extra Shkoor could conceivably have provided. At least we wouldn’t have to play the game of declining Dessert! Our thanks as always.
Not all of the Meat was Chops, Sucky Bones were in the mix also, it was here that I started, experience. How Chef achieves this intensity of Flavour in the Masala remains a great secret. One can see the abundant Tomato Seeds, there’s nothing in the Yadgar spice cupboard that surely isn’t in mine? This was indulgence, one should not have this too often, keep it special.
Aloo Gobi
Another Yadgar classic. I assured Kath that the Flavour in the Masala was remarkably close to that in the Karahi. Again one asks, how is this possible? To watch others have this and not partake, such discipline, writes the man who was gorging on Lamb.
Daal
As good as yours – said Kath to Graeme. Graeme’s doesn’t come with a mass of fresh Coriander on top.
Alloo Baengan
First had when Shkoor added bonus Yadgar Fayre during last year’s Lockdown, one has to accept the mushiness of the Aubergine. However, there was Potato in there too, plus the Masala. All was not lost. The Eggplant went north to fight another day.
Chana Masala
Grind the Chickpeas and serve them as Falafel, then Hector will bite your hand off. The Texture of this Vegetable does not sit well on the Hector palate. Chickpeas in small doses therefore, but it wasn’t me who was having this.
The ladies were emphatic that all that remained was not down to a lack of enjoyment, but being full. Both would happily have stopped eating after the Starters. Maybe next time no Starters? However, as I write, I’m tempted to go back to Yadgar soonest and just have Starters!
The Bill
£45.00 The imaginary number Naveed had been instructed to charge. Four Chapattis in Aberdoom would have been more than a quarter of this, same again for the Drinks. The staff were looked after.
The Aftermath
Graeme and Kath gave a few words to describe the experience:
Generosity – was mentioned more than once. They appreciated that a lot of food had been presented, and that knowing Hector has its privileges.
Home cooking at its best, wholesome flavoursome, authentic, attentive, hospitable host, no frills, homely.
Understated, lovely, really enjoyed it.
After a first ever visit to Ocean Terminal in Leith, our walk back to the northern periphery of the Capital would have us arrive early for the scheduled 17.30 appointment. A quick phone call to Cilantro, and Shami, our host for the visit, confirmed we could arrive fifteen minutes early, and that we were expected.
Bijou and contemporary – may best describe Cilantro. I assumed the wooden wall décor to be faux until Marg pointed out, no, this was the real thing. Cilantro seats eighteen. A BYOB system is in operation. 
And so Poppadoms and Chutneys were declined, two 500ml Bottles of Sparkling Water were brought as Shami mentioned the BYOB possibility. I believe he was amused when I declared – if I’m out for Curry I’ll have Curry, when I’m out for Bier, I’ll have Bier. So it goes.
Working from the back of the menu, Special Rice (£4.50) features Egg and Peas, interesting. Achari Aloo (£6.95) – Pieces of marinated potato cooked in a tantalising pickle masala, garnished with whole green chillies & fresh cilantro leaves – should add the dynamic of a truly – Interesting Vegetable. A Naan (£3.75) would complete the Order, but what was Hector to have for the main course? 
Achari Gosht (£11.95) would have been a worthy choice, however, the joy of Pickle was now taken care of. From the list of – Cilantro’s Specialities – this left the Hector with either Karai Gosht (£11.95) or Sag Gosht (£11.95). With regards to the Karai Gosht, Shami confirmed that the unwelcomed – 
The Special Rice immediately impressed. Two fresh Herbs, including – Cilantro – topped the generous portion. Finely chopped Onions were in the mix also. There was clearly enough here to share. On tasting, it became apparent that the Special Rice would stand up as a Dish in its own right. The Seasoning here was spot on, more on this below. 
The Naan had been quartered, this always ruins the impact that a whole Bread can create, however, it would never have fitted on the table otherwise. With a decent girth and burnt extremities, the Naan proved to be substantial, also both light and fluffy. The Naan at 
Hector the Herbalist is concluding that the second Herb present today was – Watercress. This formed part of the toppings along with Ginger Strips and copious sliced Green Chillies. The toppings were abundant, for a brief moment – 
The two Herb topping maintained. The Masala, smothering the large pieces of Potato, at first looked similar to that of the Karahi. However, Tomatoes had been cooked through also. Add to this the finely chopped Carrots (?) which would prove to be the source of the Pickle element, and here was quite an array of Vegetables, a complex Masala. That there was such a quantity of Masala maybe took me by surprise. Bombay Potato for example would have none, Aloo Gobi appreciably less, this was a veritable Potato Curry. In recent times Curry-Heute has been celebrating the humble Potato, its versatility truly recognised. Marinated Potato – even better, the ability to absorb Flavours in the way that say, Chicken doesn’t, has been oft reported. 
Once again, the twin Herb garnish topped the blended Masala. This Masala was possibly even more viscous than those above. Normally, I would have sneaked a taste, however, having thoroughly enjoyed this creation at 
A good portion of very tender lamb, complemented with the citrus rind. Full of flavour, and went well with the Special Rice. 
My thanks to Mohammed, proprietor of both 
It was back in January when Marg and Hector stumbled upon Rafi’s Spicebox (17 Goodramgate, York YO1 7LW England). I had known of Rafi’s existence for approaching twenty years but assumed it had gone. Since 2017 there is a second shop in Leeds. 
Curry Kits, they have to be better than buying a sauce from a jar, surely? One has to accept that the price is over the odds for the Spice mix. For those without a Spice cupboard, maybe they make sense. I purchased three: Madras, Rogan Josh and Kashmiri. That it has taken six months to open the first, might be testimony to the array of Herbs and Spices in Hector’s House, also, not much 
The Vegetables were all cooked to perfection, especially the Potatoes! As ever, the Chicken added nothing to the overall experience. The Spice Level was moderate, a few extra Chillies would have done this Curry no harm. If – Madras – was meant as a rung on the Spice ladder, it had failed. At least it wasn’t sweet.
Season and garnish with coriander leaves. I soon realised that Salt should have been added. Too late for this meal, tomorrow is another day. Before washing up, I added a good teaspoon of Salt. We’ll see what tomorrow brings.
Ah, much better! The Potato had absorbed the Flavours from the Masala. Potato Curry, I should serve this and test Marg’s reaction. The Seasoning made all the difference, this was a much more satisfying Curry, but not wonderful. 
The Curry Kit meant that the initial preparation time was significantly reduced. The pre-cooked Onions making the difference. Next time, I’ll add more Chillies, and some Fresh Ginger to add more bite. The overnight infusion certainly enhanced the experience. 
Murphy’s Pakora Bar (1293 Argyle St., Glasgow G3 8TL) is back! And it’s located metres from the original premises in the former 
If one made a night of it, as a – bar – there’s little that suits Hector’s discerning palate, Budvar may have to do. 
We took in some of the entertainment before getting down to the real purpose of our visit. Last time I enjoyed a late afternoon Lamb Curry courtesy of 
Having been a mere eight days since we stood beside each other at the 
The freshly made Pakora at the much missed 
There were multiple queues at Red Cherry. Marg stood in the longest whilst I verified that the shorter queues were for those with Mela tokens. Who gets these? I could see no price list, how were they getting away with this? Annoyingly, Red Cherry was – cash only. Whilst Marg gave the Order, I was able to photograph the goings on. 
Marg nearly ordered Chana Chat, I talked her out of it. She settled for a Meat Samosa and a Kashmiri Tea. For Hector, Lamb Curry with Pilao. The young chap serving first offered Salad on top of the Curry then a choice of bottled sauce. No thanks. There was no – foliage – on offer. Babu at least had Coriander. 
It was chucking it down. Tables had been arranged under the supposed tree cover. We found a stehplatz at a table. With food in one hand and umbrella in the other, how does one eat? Marg took over umbrella duty, she could eat and hold the brolly. 
There was more Pilau than Curry, here we go again. Suffice to say, the Rice had absorbed all of the Shorva from the Curry leaving a suitably Dry Curry, in the Hector style. The first taste confirmed that this was from Manchester, the telltale blast of Clove. There were no Whole Spices in the Curry. Apart from the Lamb, Peas were the only other solids, these were mixed through the Rice. 
Today I established that
On Monday, the plan was to take Marg to 
Marg asked for a large bottle of Sparkling Water. We were presented with two 330ml bottles of Still. Not only had the chap not understood our request, he had opened and partly poured the contents of each bottle into glasses. Not what we wanted, a jug would have done. At least the water tasted better than Glasgow’s tap water, as in, there was none. 
Marg, who was having a dinner out this evening, decided to have a Frankie Wrap – Minced Lamb & Green Peas (£6.95). Hopefully, this would reveal the efficacy of the Keema Matar and not be too filling. 
A substantial Wrap, accompanied by a simple Salad and a Mint Sauce. Marg identified the other contents beyond simple Mince and Peas:
Across the table, Hector was having something completely different. The Paratha was as hoped for in terms of texture. But why so small? The temptation to immediately order another was overcome, I probably wouldn’t have finished two. I certainly wasn’t about to part with another £2.95. The Paratha should be larger, appreciably so. 
In discussion with “
Topped with a mere sprinkling of Coriander, a whole Green Chilli protruded from the mass. I decided to decant to the plate, I didn’t count the Meat there was certainly enough. The knowledge that this could be another testing experience was foremost in my mind. 
In terms of being a test, this time I passed. Today’s Lamb Sukka was moderate in comparison to 
Curry with Marg on a Monday is becoming a semi-regular event. We arrived at 
Lamb Leek Potato
Is that all? – was my reaction to the small pile of Curry on the plate. That I had appreciably more Rice amplified the disparity. And what is one expected to do when the Curry is served in such a manner? Side by side it had to be. Wasted Rice.
Where was the Meat? It was well buried, in time I did reach the standard count of eight, I also accepted that the portion was – worthy – after all. 
I was taken by surprise, what looked like a bit of a monstrosity at the start, turned out to be a very fine, and certainly enjoyable, Curry. This was decidedly not a Mainstream Curry, something different, why was it removed from the Main Menu? 
A larger portion, or was mine just piled higher? There was little/no Oil or Masala oozing from the base of the Mince, the sign of a quality Keema. Wedges of Potato had been added, as had Peas – Keema Aloo Mutter! Marg enjoys the addition of both Vegetables. 
Rough Mince – was her next take, so not as finely ground as the Mince and Tatties served at home. Presumably this was also Lamb Mince. 
I had to ask about the framed – 2022 Curry Award. He was pleased to tell me it was for – New Restaurant of the Year. I hadn’t realised that the 
Fifteen minutes of preparation, seventeen minutes of pleasure – yes, another review of the outstanding Karahi Gosht at 
Arriving at 
Shery brought a jug of tap water, the Salad was not offered. Once more, a plastic cup, are they trying to be rid of their single-use plastic? The chemical taste I have been experiencing in this part of Glasgow was much subdued. 
Shery brought the food. The Chapatti had been scored in half, acceptable. At one point I considered ordering a second, it was working so well. Maybe one day someone will take me seriously and offer a half-Chapatti?
Sizzling hot, and some! This is how food should be served. The Ginger Strips and Coriander on top were just dandy. As with 
Normally, when working at
Seemingly such a simple Dish to prepare, there are loads of videos to watch online. My attempts at replication do not turn out like this. Respect.
And so back to 
Hector Holmes is on the case. I showed photos of her former premises on West Regent St., now – 
Yesterday there was a post on a social medium by 
The Chapli were spotted through the window, irresistible. Marg would have one, Hector – two. 
As we surveyed the Dishes on display, Shafiq confirmed that this was – the first time in a long time – since 
The Salad arrived with two sauces. I was pleased to find the Chilli Sauce had been heated, this adds another dimension to the Chapli. Marg commented upon the quality of the Olives, these were excellent, and streets ahead of what came our way in the recent trip to 
A Spicy Chicken Burger, the Seasoning was spot on. After last Friday’s debacle at 
Not to have a Chapli at 
The presentation of the substantial Chapattis was by Shkoor himself. He advised that more would come as necessary. We would never eat both. When will someone invent the half Chapatti? 
Splash! Splash! – the joy of having Shorva with a Chapatti, it was comforting to find how easily the liquid was mopped up.