It’s two months shy of two years since Dr. Stan last dined at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP), that day we were five and demolished a mountain of food. It was Chapatti John, also present back in September 2019, who instigated our visit this afternoon, Hector made the arrangements. The customary text was sent – Please feed three. I also advised Shkoor, Mein Host, that we may not manage a comparable volume, this was duly noted.
We assembled either side of the arranged 15.00. There was time to take in the new decor from a different perspective. The redesign has been managed slowly, over the latter months of Lockdown. I put it to Shkoor that the recently arrived new tables should offer greater flexibility. As he related the policy of a slow, steady evolution, Shkoor placed a half-litre bottle of ice-cold Sparkling Water on the table. It is only eleven years since I first asked for this. John also joined the fizzy water party thus confirming the demand. Dr. Stan stuck with the Mango Rubicon, produced in the same plant as Irn Bru.
John asked what we were having. I had planted seeds but not made a specific order other than the Goshat Karahi. I had mentioned the ever popular Chapli Kebab and also – Fish. As reiterated earlier in the week when I – snacked – at Ambala, nothing comes close to Yadgar’s Fish Pakora, and as for the Spiced Haddock baked in foil, well … that’s a treat when available.
Naveed has yet to return after his travels, I must establish the names of the young chaps who have appeared during the time when Hector’s access to the Southside was restricted. Poppadoms, Dips then Spiced Onions were brought to the table. Don’t overdose on Poppadoms. Shkoor himself brought the first Starter, the thought of us as the three gladiators flashed through my mind:
Those who are about to dine, salute you!
Baked Sea Bass
At the point of presentation, all we knew for certain – this was not Haddock.
Four smaller Masala Fish, the Spices baked hard on to the surface. John thought he could see stripes suggesting Mackerel. My first intake generated an immediate – Wow! – followed by – Herring. The Spice, the Flavours, astonished. The intensity of Flavour, the – fishiness – was exactly what one looks for, we had to ask. Sea Bass – took us by surprise, never have we had Sea Bass in this league.
That’s my favourite dish out of an Indian to date – declared John. Dr. Stan had uttered his customary – Mmmm.
Three Fish, the fourth was divvied up, more pleasure.
Chicken Chapli Kebab
Two halved Chapli, one cannot visit Yadgar and not sample the Chapli. Even Spicier! – I noted. A completely different set of Flavours. The Chicken was incidental, it’s all about what was in the mix. A half each, plus a bit more, Shkoor was, as ever, doing us proud, and appeared to have taken my plea on board.
Strangely today, there was no Salad on the table, Pickled Chillies aside, this was not being missed.
There was a break, a much needed break. If the Mains come too soon there’s no chance of finishing. Initially, we had the place to ourselves. A family took the far away table, another family sat mid-room. I watched plates of Vegetable Biryani go to one table, Chicken Nuggets and Chips to the other. We used to have Vegetable Rice in our early days of dining at Yadgar, outstanding. A decade ago I could manage Karahi and Rice, no longer. I must come back and order Vegetable Biryani along with a portion of whatever the Curry on display happens to be.
A chap in a suit sat at the table adjacent to us. On seeing our pile of plates, he acknowledged us, and remarked about the quality of the Fayre served at Yadgar. He was having a Dessert whilst he waited for his Takeaway Order. Hopefully, this would be the only sight of Dessert today.
It was after 16.00 when the young chap brought a new set of plates and cutlery, followed by the Main Event.
Goshat Karahi
This is it, the Yadgar – signature Curry – so good that one does not visit the well too often. There’s – rich – and – richer – this is the – richest – of Karahi, I know I’ve had a few in my time. A hint of Creaminess reflects the Yoghurt added at the moment known only to Chef. Arshad was not seen today, his deputy, a quiet chap who always acknowledges, but never takes a bow, must have been responsible for what lay before us. Black Flecks of Pepper was the only other clue as to the contents of the Masala.
Ginger Strips and Coriander topped the Minimal Masala which clung to the Meat. The Lamb: medallions, leg of Lamb, Sucky Bones, and Lamb Chops! I encouraged John to get stuck in and wait for nobody. We were going to eat this, all of it. I served the Good Doctor, easier than moving the karahi.
The accompanying metal platter of Chapattis had arrived without discussion. What else would Chapatti John eat? Four, extra-large, super-thin Chapattis, a new style for Yadgar? Eating Curry without Rice or Bread seems just, wrong. For Hector, it is a medium to support the Masala, for John it’s the base of a Curry sandwich. John was unusually restrained, between us, Dr. Stan and I could only have eaten just over one Chapatti. John had failed to spot that there were four in the pile. A total misjudgement, Chapatti John left a Chapatti untouched. What a waste of food!
We were still dishing out the Lamb and Masala when our waiter brought a plate of Potato-Carrots-Peas – Alloo Gajar!
Alloo Gajar
Carrots were to the fore, followed by Peas. I made sure I secured a piece of Potato. When a Vegetable Curry is presented at Yadgar, it is always the icing on the cake. Usually it is Hector who leads the speculation as to how so much Flavour can be extracted from Vegetables, today it was John. Who knows what the base was for the Masala, well Chef does. We wondered if this Vegetable Curry was suitable for Vegetarians. (but not for long, see Update – below) Superb.
Meanwhile back on the Meat, John got his grumble in regarding Bones. His eating style makes Karahi on-the-bone more footery. Stan and I prefer it this way. As John extracted the Marrow with a utensil, I reminded him why we call them – Sucky Bones. Tender Meat, still requiring chewing, the joy of Lamb Chops cooked in the Masala, a totally different experience from Tandoori Chops.
Spice and Seasoning, the critical parameters, are never an issue here. There was a modest kick, nothing demanding, it’s therefore all about the Flavour, and this is where this venue’s Goshat Karahi wins. The Yadgar Taste – more prominent some days than others, today, the Karahi had it, as did the Alloo Gajar. Yum.
After our second round, we were down to the end game, the last Lamb Chop, a scraping of Viscous Masala, and next to no Oil. We would manage this.
And so we wiped the karahi and plate of the Vegetable side clean. Our waiter had asked if there was anything else we desired, Salad had been offered and declined. Our conclusion for today:
Salad must be the appetite killer.
There had to be an alliterative – G – that goes with – Gladiator – but, not guzzling I put to Shkoor, and certainly not gluttonous. Hector introduces:
The Gladiators Gourmandizing
I congratulated Shkoor on arranging the right amount of food.
The Bill
Our flat rate has not increased in the past two years, it should have. Paying the staff directly has been our means of walking out with heads held high. It all works out in the end.
The Aftermath
I managed to secure a few words from Dr. Stan:
Pretty wonderful, I’ve missed this. The fish was a wonderful starter, hard to believe it was Sea Bass. I enjoyed the Chapli, and the Curry had the right amount of spice.
Later, John concurred. The Goshat Karahi was up to the expected standard, the Sea Bass blew us away. Wonderful, indeed.
Update – Two days later
It is always pleasing when Restaurateurs contact Hector to keep one straight, it also confirms that some read these humble pages.
Shkoor texted Hector:
I can categorically assure you that we do not use any meat stock in our veggie dishes.
Now we know for sure, but are still left to speculate as to how the intensity of Flavour is achieved. As with the proprietors of AG Barr and the secret ingredients of Irn Bru, only the inner circle at Yadgar knows what goes into a Yadgar Curry.
Two weeks ago, due to chaotic opening times at 
I watched the place fill, the waiter was being run ragged, help appeared, sorted. Hector had his water and fizzy drink, all was set. 
I was expecting four, this looked like six, I counted four. These were seriously huge Lamb Chops. For Hector, and Marg, the perfect Tandoori Lamb Chop is cremated on the exterior, particularly around the bone shaft, but the Meat has to remain succulent. These four Chops were spot on, the seemingly extra piece of Meat dangling was an added pleasure. Burnt, succulent, Meaty, Umami! 
I feared the Pakora had cooled, it was still hot at the start. OK, it had lost its edge, but what a perfect partner to the Lamb Chops this would be. The Spicy batter was (importantly) well Seasoned, the soft, white Fish beautifully fresh tasting. Haddock, what else could it have been? None of that rubbery nonsense here. The Dips added even more Flavour, but as they were cool, they became detrimental. Abandon Dips! 
Hector was full. In the past, how have I eaten this quantity of food then gone on to eat a half kilo of Karahi? Out of practice, or have those days gone? I may find out in three days’ time. 
A Saturday afternoon in the erstwhile Curry Capital, Hector had Kofta Anda at 
Sea Bass Molillee as served at Madras Cafe (82 Howard St., Glasgow G1 4EE) impressed 
We arrived at 14.15 and were given a window table. A large bottle of Sparkling Water (£3.75) was quickly arranged, served cold on this hot summer’s day. The same waiter would serve us throughout our visit. Lamb Punjabi (£10.95) is potentially the most interesting Curry in the Scotland’s Favourites section of the Menu, but – cooked with chunky 
Lamb Rogan Josh (£11.95) is a customary fallback when dining at a Mainstream Restaurant. I asked that –
The Malabar Paratha looked glorious, and was easily the largest of this type encountered to date. The magical swirl was present, the Flavour from the white flour was so much better than the standard Wholemeal Paratha. This was nearly ticking all of Hector’s boxes, however, there was a firmness that puzzled. Soft and spongy is how I have enjoyed these before, today’s was not like that. Close to the Hector idyll, not quite there, but still way better than a Wholemeal Paratha. 
Topped with a sprinkling of Coriander, this looked like a Classic Curry. The Masala had a suitable viscosity and was not excessive. I counted the Meat on the plate, ten large pieces, each could be halved, a decent portion justifying the price. 
The Lamb was super-soft, quality Meat. The Menu describes – intense heat – really? The Spice Level was far from testing, the seasoning was decidedly – low. The Tomato in the base sauce came across momentarily. Where was the Cumin blast from the Rice? That never happened, no seeds? This was Mainstream Curry, nothing distinctive, nothing dramatic. Did I enjoy it? Well, of course, but this does go a long way to confirming that 
If anything this was an even larger portion than I was 
The Bill
On collecting Hector at Glasgow Airport, Marg announced she had made a booking for 20.30 at Green Gates (65 Ferry Rd, Renfrew PA4 8SH). One day, this will be on the route back to Clydebank, alas, the new river crossing is not due to be completed until 2024. By now, I thought I would be considering Green Gates as a – local – Curry House. 
Once again, we were allocated the small table at the window. One day we’ll get to see the interior seating area, to be fair, it was busy. Within the hour, Green Gates would be empty then closed before the throng in the nearby pub could be tempted in by late night munchies. Gone are the days of Curry Houses being opened later than t’pub. 
Green Gates’ Menu is not vast. To date I’ve had the 
The waitress asked if we were having Starters. £6.95 for Seekh Kebab? Either this is a meal or they’re having a laugh. No Starters. The request for – 
On our first visit, we were presented with a Soupçon of 
The Chickpeas were prominent in the karahi. As I decanted the Lamb and Chickpeas so the abundant Onions also became apparent. Finely chopped Onions are fine, here were the Big Blobs of half-cooked Onions for which Marg is usually the magnet. I could cope, and congratulated myself for ensuring the – 
The Spice Level was OK, not demanding, one Green Chilli sat proudly. The Seasoning appeared to vary, but when the Pickle kicked in, all the Flavours one could want were released. This was one very tasty Curry, as much Achari as Balti.
Biting into the biggest of Black Cardamoms was a bit of a shock. A stray piece of something – green – was set aside. If the – Pickle – was indeed – ground – then it wasn’t Lime rind, that left you know what. I wasn’t taking any chances. 
Oh no! Orange Soup! Well that’s the reaction this writer has to – Curry – of this nature. However, as much as Marg appreciates the wonder that is a Dry Karahi, she is just as happy to order a Creamy Curry, with – Chicken – too. Balance from Marg:
Mein Host approached the table as we were approaching the endgame to ask the customary question. As has become my custom of late, I gestured to the near empty plates. He understood. 
It is some five years since Curryspondent Neil made Hector aware of Needoo Grill (95 New Street, Whitechapel, London E1 1HH England). That was on the day of my first Whitechapel Curry at 
Another source has many disparaging comments about Needoo Grill, some suggesting people only come here when 
Needoo Grill is a significant step up from a Curry Cafe, the young chaps serving were buzzing about, keeping themselves busy. The Menu came in an instant, three Dips followed shortly. No – Dry Lamb. We both resorted to type: Karahi Gosht (£9.95) for Hector, Lamb Madras (£9.95) for Steve. 
When the waiter brought the Curry, he couldn’t tell them apart, hopefully, I have them the right way round. The Parathas were served in quarters, for once this did not annoy, they retained the appearance of being whole. Perhaps it is bits in a basket that really disturbs the Hector. Wholemeal, flaky, layered, soft, and signs of – the swirl – excellent Paratha. 
Coriander topped a distinctly authentic, blended Masala. The Oily sheen was forming, but not in any negative way. Karahi has Oil, this was in no way excessive. The Meat count was easily into double figures, large pieces too. This was the – Small – portion, for £16.95 one could have gone – Large. That would be a challenge.
The Spice Level was well pitched, no discussion about strength had been mentioned, this more than satisfied. Another caveat which features in the majority of Curry-Heute Blogs was never raised, I trusted this venue to get to right, no – 
A slightly lighter shade of brown, and perhaps less Oil were the distinguishing features. Had I not been in my unusual predicament I would have asked for a dip of the Masala to verify a difference. Steve assured me early on that he found the Seasoning to be – OK – but then his tolerance is well below mine. Steve’s conclusion:
The Bill
Four of us dining at 
There had to be Seekh Kebab (£1.50). In northern parts, one might expect two for this price, in that London, this is the unit price. We were all having Seekh Kebab, Clive and Jonathan declared two each. To this, Maggie added a Chicken Samosa (£1.75), when will she learn? I did announce to all assembled that there is a well known and reliable Curry Blog which describes every time Maggie has failed to finish her Main Course due to overindulging in Starters. She suggested that the Samosas might become Takeaway. 
As Maggie was about to recite the list of options to Clive, I suggested we cut to the chase – there must be a Dhansak. Actually, it’s not on the Menu, however, our waiter offered this without a blink of the eye. Lamb Dhansak (£9.75) was noted, along with a Keema Naan (£4.00). It came as no surprise when Jonathan ordered Keema Curry (£9.75) and a Tandoori Roti (£2.50). How can a Roti cost more than a Naan?
A Salad and Raita were presented. If there had only been two of use would we have received the same quantity? I believe so. Anyway, we were not here for Salad.
That these have become – must have – is down to them being so well cooked. Moist and tasty, with a Spicy Blast, excellent. 
Evidently, I saw this fine pastry, whatever happened to it, I know not.
When Clive ordered this back in May 2019, I described the Fish Curry as – 
As seen on my visits to date, no other Curry has copious strips of Onions, so why this one? Additionally, there were two pieces of the offending – 
The Spice Level was decent, the Seasoning seemed low which always puzzles in a Fish Curry. Of course it could have been a freshwater Fish. A big blast of Aniseed took me by surprise. Fortunately, as I ate so the Spice, Seasoning, and Fish Flavour steadily built, first impressions were wrong, taste wise. This was a good Fish Curry, but not that – something special – I had hoped for. 
This was nothing like the Keema Curry which Clive enjoyed here 
What an incredible amount of Meat! Once again, the Masala was in the same style as the Curry above, where were the Lentils? A Dhansak must surely have a thicker Masala? As Clive started eating so he suggested that the Lamb tasted as if the preparation had started days ago. Twenty plus – was his Meat count, surely a record for a standard portion? It sounded as though he had the most impressive Curry served to our table.
With Jonathan also in 
Goan Pork Ribs (£6.95) appeared to fit the bill. We were after a snack, not a main meal. The waitress, who struggled with two Scottish dialects, advised that the portion was small. This puzzled, Pork is the cheapest of Meat. We were invited to consider the Thali Platters. 
Thali is something I tend to dismiss, usually I am after my – dinner. This afternoon, a glorified – snack – would suit us perfectly. Keeping things light, I chose the Aloo Gobi Masala (£11.95) whilst Clive and Jonathan both went for Lamb Rogan Josh (£13.95). 
I had time to take in the surroundings, one wonders as to the make up of the clientele. How many come for drinks, how many for food? That only two of the four named Craft Beers on the menu were available today may have frustrated some. 
Where do you start?
There were three pieces of Vegetable Pakora and plenty of Dips to choose from. The Pakora seemed twice fried but was very tasty. I then dipped a piece of Poppadom into the Dip which was not listed on the Menu – a puréed Lime Pickle. This was astonishing. I looked over to Jonathan to establish if he had got there yet, oh yes. If the Aloo Gobi was bland, this would certainly liven it up. Having now reached the Naan, I tried some of the Panchratna Dal. I was glad to find it warm with an Earthy Flavour. This was another plus.
Eating directly from the tray still felt a bit strange yet I’ll happily eat from a karahi. The so-called Biriyani Rice was there, a decent portion for what I was still approaching as a – snack. The Aloo Jeera also had Peas and given the main part of my Thali was the Potato-Cauliflower, I decided that combining these might be the way forward. Decisions. 
The Aloo Gobi was topped with what I took to be fresh Curry Leaves. Green Beans were also a listed ingredient, so quite a Vegetable Curry. With plenty of solids packed into what was a Tapas metal bowl, the blended Masala would not be excessive. 
Jonathan had started on the Chicken Makhani, again positive sounds from across the table. I took a piece of the Chicken and minimal Creamy Masala, Sweeter, as expected. The Texture of the Chicken was excellent, Marg, who loves Creamy Curry, would have appreciated this. 
At least six pieces of Meat are visible in the photo, in the end, Jonathan counted nine, so this was far from being – Tapas. The blended Masala again looked to be a worthy accompaniment. Both chaps thoroughly enjoyed their selection. It looks as though I’ll have to try the Rogan Josh next time. 
The diversity, of Textures and Flavours, plus the – shock – of the Lime Pickle, this was simply an outstanding array of Dishes, Dips and Bread. Well done, Clive, for discovering this place. 
The Aftermath
Spending a July Saturday afternoon in Glasgow still feels strange. Crossing the Clyde felt even stranger, the new banking complex is certainly – coming on. How many more quiet visits will there be to 
I could have sent it back, but why erode the margins of profit for a business at this difficult time? The Naan was dripping in Butter, there was no sign of the Chillies. Hector had been give the more common Garlic & Coriander Naan. With perforations, it had been prevented from rising in the centre. Knowing that I would manage about half, the puffy, well fired rim, would become my area of enjoyment. 
Ah, the Toppings! It’s easy to take these for granted, but when there’s no – foliage – one is missing out on that which gives a Karahi that extra something. Ginger Strips, Coriander, and Green Chillies sliced lengthwise, Mmmmm.
The Meat was piled high, there’s no need to count, the portion is always substantial. I dug through the Thick Masala Mash to find the Oil which had collected on the base of the karahi. The first dip of Naan was a fine example of the self-fulfilling prophecy. Garlic, the Garlic from the Naan dominated, it distorted the anticipated Flavours, so it goes. This is why I believe that Garlic Naan is best avoided, unless, this is the Flavour one seeks. At 
Occasionally one comes across a venue which is not a Curry House, but does sell Curry, and something says it has to be investigated. Such is Auld Acquaintance (9 Dalrymple St., Girvan Ayrshire KA26 9EU) our first port of call for a late lunch when we arrived in Girvan on Sunday afternoon. 
Auld Acquaintance, a Restaurant by name, a Cafe by décor, has a World Menu. My decision to come this evening was to sample the Curry as Delphina predicted when we departed on Sunday. Marg need not have Curry, her choice.
A Curry features as the – Daily Special, tonight – Chicken Dhansak. You can’t win them all. The Menu has – Authentic Curry (Veg from) £10.99. Fish, Beef and Pork are an extra £2.50, £3.00 and £2.00 respectively. On telling Delphina that I preferred to avoid – Chicken – she went through to the kitchen and returned with – Kofta – as an additional alternative. Kofta – was recorded as – Malai Kofta – also – Spicy. Marg chose Penne Carbonara, however she was not about to abandon the food of the Indian Subcontinent. When Vegetable Samosas were mentioned, a portion of four was ordered to start. We were advised that they would be – small. 
The four Samosas were served with an interesting Yoghurt Dip and a salad garnish. Piping hot, they packed a Spicy punch,. Potato featured prominently, the Pastry was fresh and flaky, definitely moreish.
This was quite a spread, two brown, puffy Flatbreads, a Yoghurt Dip, Mango Chutney, a Poppadom, and a karahi containing the Kofta in a sound looking Masala. As I took stock of what lay before me, and planned my attack, Prenil came out with a Soupçon of Lamb Liver Pate.
I counted six Kofta as I arranged them on the Rice, each would be halved. With all the Bits, this would be quite a meal. 
The first dip of Bread into the Masala was a shocker. What on Earth was this? Last night at 
What was I tasting? I began a process of elimination. Cinnamon, absolutely not, definitely a Spice, not a Herb, so that ruled out Methi/Coriander. Not – Aniseed, Clove, Cumin (Seed), Tamarind, the big hitters. What’s left? Powdered – Coriander and Cumin? I must pair these when I get home and taste that combination. Or, is it possible there’s a pungent Spice which Hector does not know of?
Marg and Hector are in Girvan for a few days – Staycation-2021. In this west coast seaside town, en-suite accommodation was available at a sensible price for our chosen dates. Why do so many Scottish B&Bs think a shared bathroom is acceptable in this century? 
I had booked a table for 19.00, and so Mein Host greeted us by name throughout our visit. A young waitress took our Drinks order, a litre bottle of Sparkling Water was brought. With no Drinks Menu, there was no clue as to the cost. 
There is a £1.50 surcharge on the quoted £10.95 for Lamb, therefore at £12.45, quite pricey for a Restaurant in the provinces. Of course, a substantial portion may justify this. Marg would choose from the – Medium Dishes – Lamb Lassani (£12.45). To accompany, Mushroom Rice (£3.75) and a Plain Paratha (£2.95). 
The 
Marg was ahead of me in complimenting the Meat, it was delightfully Tender. The Meat count was into double figures, each piece was a good size, so the price felt justified. 
No Toppings, one cannot therefore take – foliage – for granted. Having sampled a Soupçon of the Masala, it was difficult to say how it differed from the Cobra other than having less of a – kick. Again, in terms of Flavour, nothing significant was coming across. Ginger Strips and Coriander Leaves could have done a lot for this Curry. Marg’s verdict:
We cleared our plates: every grain of Rice, crumb of Paratha, karahi wiped clean. This confirms that there was absolutely nothing wrong with the food served here this evening, but we were back in the land of Mainstream Curry. One always hopes to discover something special, surprising, not this evening. 
