Somewhat predictably, Saturday’s Curry at Karahi Palace is followed by a visit to Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP). Marg and Hector arrived at 14.15, the exterior seemed particularly bright today. Shkoor, Mein Host, was behind the counter, sorting the Daily Specials.
A small container immediately caught the eye, the remnants of the Aloo Gosht, some of which Howard enjoyed on Friday. Meat and Potato, which had been sat in the Shorva for three days, Hector was having hopefully this, unless it had been previously allocated.
What else? Shkoor advised that fresh Dishes were due to arrive from the kitchen soon. We already had enough to choose from.
Aloo Gobi was available, I asked for a small portion. Marg spotted Keema.
Lamb or Chicken? – asked Shkoor.
I doubt if the choice has ever been offered before, Marg of course went for – Lamb, with Peas and Potatoes. Keema Aloo Mutter, or is that Aloo Keema Mutter?
The chap, who had been standing at the counter, gave way such that the photos could be obtained.
You’re Hector – he exclaimed – my brother reads your blog. I do occasionally – was added, almost as an afterthought.
It is always good to meet my readers, carelessly, I forgot to establish their names. That we were in Yadgar speaks volumes. Karahi Palace was mentioned as Glasgow’s other great Curry outlet. Desi Pakwan (Edinburgh), which is overdue another visit, was also mentioned. Outstanding – Desi-Punjabi Cuisine – is the common denominator for these venues.
We took our seats in the empty room, have the heaters at the window stopped working? Fortunately, experience has taught us how to dress for Yadgar in winter. Naveed arrived for the start of his shift. It was the new chap who brought the anticipated Starters, along with the customary cans of Mango Rubicon. Today, four large pieces of Fish Pakora and a Chapli Kebap, plus the two Dips. The Spicy Red Dip was – hot – yay!
Chicken Chapli Kebab
Always a treat, one could overdose on these, the Flavours are wonderful. The – Big Spice Hit – was instant, that’s the palate into overdrive – I thought as I ate. Marg asked if there was actually – Meat – in the mash from which the patty had been created. I reminded her of my not so successful attempts at creating Chaplis during Lockdown.
Fish Pakora
Fresh Haddock, shrouded in a Spicy Batter. Spice and the taste of Fish, add the hot sauce, and this is off the pleasure scale. Again, one could eat this all day, fortunately the quantity served was well judged. We could look forward to managing – The Mains – with confidence.
There was a suitable wait between courses. Shkoor took time to catch up, he remarked upon the recognition of – Hector.
What is the price of fame? – he asked.
When I find out, I’ll tell you – was the modest reply.
Remember, when you do become famous, we were with you from the start.
Indeed, this is true. In the early months of Curry-Heute, the first visit to Yadgar marked the breakaway from being resident at The Village. The list of venues down the right column of this page is beyond anything I conceived back in 2010. Our next trip was announced, but Hector might revisit some favourite English venues before then.
Three plates of Curry plus a tray with two Chapattis arrived. The bowls were hot, as was the food, crucial in February. With the photographic ritual out of the way, I pondered as to the necessity of the Chapattis. One would have done, Hector after all, had Meat and three Veg, who needs Bread?
Aloo Gosht
The Lamb was on-the-bone, one Sucky Bone was unearthed along with Black Cardamom. It has been a few weeks since I encountered the black, smokey pods.
The Masala was Shorva, not my preferred accompaniment with Lamb, however, this was Curry, not – Karahi.
The first dip of Chapatti into the Shorva revealed – The Yadgar Taste. The taste-buds had recovered from the Chapli’s Spicy assault. Having possibly sat in the Shorva for three days, the Flavours from the Meat were up to the expected standard. The Potatoes too had proved their absorbency, they add so much to a Curry.
Umami translates as – Savoury. Until yesterday, I had understood this term to refer to – meatiness. Sources still confirm this to be an acceptable term of reference. However, it goes way beyond Meat, and includes all foods containing the amino acid – Glutamate. I threw out a jar of MSG some years back due to the negative publicity associated with using it as a food additive, time to rectify this.
MSG-bad, Umami-good, same taste.
Aloo Gobi
A Dry Curry, some of the Cauliflower had gone to pulp and was therefore indistinguishable in the Minimal Masala, the remainder was as should be. More Potatoes, can man have too many Potatoes in a Curry. A few days ago in Berlin, I asked why there were so few in my Vindaloo.
Potatoes, can man, or a woman, have too many Potatoes in a Curry? Potatoes are a source of – Glutamate – QED. As are Fish and Mushrooms.
Aloo Keema Mutter
More Potatoes, more Umami! And more of Marg’s favourite Curry. Here was an appropriately Dry Curry with no sign of peripheral Oil, the healthy option.
A hot temperature and a spicy kick – observed Marg – added to the potato and pea dish. Very enjoyable, requiring most of the Chapatti.
It was Hector who left the larger piece of Chapatti.
The Bill
Money did change hands, that’s all I shall reveal.
The Aftermath
Farewell to Naveed who had acknowledged our recent trip to Deutschland.
After an outstanding 
I poured the Raita over the Salad. At 
Tender-Soft, Lamb on-the-bone, and lots of it. 
The Bill
The décor at Vedi’s is outstanding, perhaps this is why others rate it so highly. I insisted Marg visit the facilities, the fountain is a hoot, and complements the most modern of fittings. Ambience, décor, these are not the parameters by which Curry-Heute rates a Curry House, it’s all about the food.
Marg had eaten earlier and so would have Indischer Masala Chai (€2.80). For Hector, Mutton Vindaloo (€13.90) with the accompanying Rice and Salad. Other Dishes featured the inevitable – 
From my seat I could see through the hatch into the kitchen. Takeaway customers were dealt with first. The Tea arrived with the Sparkling Water, the three young chaps serving were not exactly being overrun, however, Marg thought other customers were waiting a long time for their drinks. The Curry did not arrive in an instant which was pleasing, in fact it took half an hour.
When I saw the pot of Rice, I thought – 
The grated Coconut stood out in the Shorva-esque Masala. I can handle a bit of Coconut, hopefully this would not distort the overall Flavour. I decanted the solids, easily into double figures, then I realised some were Potato, but only three. Three pieces of Potato in a Vindaloo, more required, surely? 
The moment of truth, not bad at all. There was a sense of building Spice. The Spice would never reach a demanding level, clearly pitched for the German palate. The Seasoning was sound, this Curry had a chance of impressing the Hector. The Mutton was Tender-firm, well cooked Meat. By the time I added the remaining Masala to the Rice, I realised I could have done with some more. So, not excessive Masala. 
Marg was not having Curry-Heute, not even the presence of Keema on the menu could persuade her. Spaghetti Carbonara would be acquired later. At 
Marg’s Tea was everything I try to avoid. 
A tiny sprinkling of Coriander sat atop the Masala, plus more generous Ginger Strips. The Oil was separating in the karahi, a feature of many a decent Curry enjoyed back in Blighty. Having taken – enough Rice – I decanted the Meat and about half of the Masala. Curry Leaves revealed themselves in the mash, Tomato Seeds were prominent throughout. The Meat was easily into double figures, the Masala was suitably thick. Shorva – this was not! The colour was a comforting light brown, not – 
The first mouthful of any Curry at a new venue is always one of great hope. Being my third visit to 
The Spice Level was indeed – Scharf – but not crazy. The Seasoning? It could not have been pitched better. For some, this Curry may have been too Salty, however, this was the level of Seasoning all but Creamy Curry should possess. 
I gave the reply of approval, I would keep my powder dry for a few more minutes. 
Back to 
Five well fired pieces of Chicken were accompanied by Spiced Onions, a Modest Salad with some Raita poured on top. The Spiced Onions were left – too Spicy – was Marg’s take. Having enjoyed her lunchtime snack, the following was declared:
The abundant Masala was approaching Shorva, this makes for quite a splashy meal. With Rice, the excess is absorbed, this tends to be the runny component, leaving the thicker elements atop the Rice. 
Rizwan is deservedly proud of his butcher – I related. Marg cued up Martin for a more elaborate quote:
This Karahi is in a category of its own. It is not the thick Desi Karahi as served at 
With the excellent Naan in hand, the Masala was dipped into, a novel approach for Hector at this venue. All that needed to be confirmed, was. The Spice, the Seasoning, and thus the anticipated Flavours all present. Today, no Clove encounter, of any kind. 
And I would do this again, but only on day one of a trip when the appetite matches the Curry Lust. 
Tomorrow, we plan to meet up with Martin for Curry. Karahi Lamb was therefore not Hector’s choice today, instead it was Keema Peas (£5.30) with a Chapatti (£0.80). Unsurprisingly, Marg opted for the same. 
I saw a chap have two Naans with his Curry. How anyone could eat all that Bread still puzzles. Anyway, the Naan looked wonderful, risen, light and fluffy. I was wishing I had ordered a Naan, but when I started on my Chapatti I was gobsmacked. It has been a while since I’ve had a 
The standard, before the addition of moderate foliage.
Smothered in Masala, this of course would change the nature of the Curry. Normally the driest of Curry, this made my Keema Peas quite moist. The aim was – to give a kick. 
Along with the added Green Chillies, this goal was certainly achieved. The Seasoning was there. The Coriander added a further blast of Flavour, the diced Ginger added a crunch also. We both noted how fine the Keema had been ground, quite a difference from British Mince.
Good as this Curry was, it wasn’t Karahi Lamb, on-the-bone. Tomorrow. 
Marg was finished long before me such was the imbalance in the portion size. Her verdict:
The Village “Curry House”
Once upon a time, I was offered Palak Gosht in the Lunch Menu. The simplicity of the current list leaves Lamb Curry as the only Hector Curry option. If other variants are possible, why not make this clear? I did take the – on-the-bone – option at an extra £1.50. A pint glass of chilled tap water was secured. 
Three large pieces of a Red Pakora were accompanied by Salad nibbles and a Chilli Dip. Sesame Seeds were to the fore in addition to the – 
of Vegetable and Chicken-somewhere, giving an astonishing depth of Flavour. The Spice was significant and further enhanced by the Chilli Dip. Three pieces, already I was wishing I had six. The third piece had a visible piece of Chicken, but was still surrounded by the tasty, crusty coating. Excellent, and the Sesame Seeds were a wonderful addition. The next time I make Pakora, I shall dip the Mash in Sesame Seeds. 
Two simple words – Lamb Curry – not Hector’s usual go to selection. The Sucky Bones were a welcome sight, quality Meat. The Spice Level was adequate, the palate was already tingling after the Starter. Seasoning was not an issue, yet the hoped for – 
With about six decent sized pieces of Meat, four on-the-bone, there was just enough to make this a meal. I was left with the feeling that for 35p more, I could have had a full-on portion of Karahi Lamb, with a Chapatti, a few metres along the road at Karahi Palace. 
Lahori Chaska (571 Cathcart Rd., Glasgow G42 8SG), an addition to Glasgow’s Southside Curry Cafes, and as the name of the venue suggests, Desi Cuisine is to the fore. Mein Host would tell me they have been established for a year. Limits to movement during Covid and their former rest days, combined to make it so long for Hector to investigate. Lahori Chaska presently operates seven days a week with a noon opening time. At weekends they open at 10.00 to serve Haleem/Paya/Nehari for those who can face these – delicacies – that early in the day. I will not be rushing across the river for these any time soon. 
I was led to the dining room and invited to take the table at the rear. Having spotted nobody else on the premises, I had to ask:
The laminated menu was on the table. Having seen a large karahi in another source, I was hoping to share the kilo of a Desi Karahi. Alas, this was not on the menu. Instead, a choice of two: Lahori Lamb Karahi and Lahori Charsi Karahi. 
At £17.99 a portion, appreciably more than the Chicken (£10.99), the half kilo was assumed, and soon verified. To my knowledge, £35.98 is the most expensive kilo of Karahi Gosht in the city, surpassing 
Plain Paratha (£1.99) and cans of Mango Rubicon (£1.49) completed the Order. It was 15.40, as Michael said, hopefully the meal would not come too quickly. It was 16.05 when the food was served. In the meantime, another chap had taken a seat and ordered Soup and a Curry whose style I could not establish. 
When not in in Blighty, Michael can oft be found in Turkey. I asked for an update about their Cuisine. Surely they have more than the ubiquitous – Grill – which sadly is taking over in 
The Wholemeal Paratha were huge. Layered, flaky and featured – the spiral. A bit greasy initially, the butteriness calmed down. Close to being the Perfect Paratha, the volume would become an issue around the halfway point. This Paratha was too good not to eat. 
Lahori Lamb Karahi
Let the size of the karahi not mislead. This karahi was filled with Meat and an appropriate quantity of Masala. There was relief when my fork hit a bone. I would manage all that lay before me. 
Despite not having introduced Curry-Heute, I took the opperchancity to ask for a photo of Chef.
Michael was first finished, his karahi wiped clean, his words:
Later, as we headed west, Michael qualified his statement. This was in comparison to Mainstream Curry, Madras, Vindaloo, etc. 
The window had a flashing advert: 
One currently chooses to go to 
Marg had her customary – I’m not having Curry – thoughts as we drove across the river. Pakora and Samosas would be her usual fallback. I reminded Marg of the wonderful 
I was finishing my last bits when the Curry arrived. The wholemeal Chapatti seemed unusually huge. I could easily have foregone this, but traditions have to be sustained.
With a liberal Topping of Coriander, the Lamb, cooked on-the-bone, sat in the Masala Mash. This Mash was decidedly different from the Masala which accompanies the Goshat Karahi. Prominent in the Mash were strips of what, at first glance, appeared to be Onion, but no, there were signs of the green skin. This was the abundant Karela. An acquired taste, not for everyone, anticipation was all.
The volume of Potato stood out. On cooking Aubergine in this manner, it must turn to mush, which itself becomes part of the Minimal Masala. Not necessarily the most visually appealing of Dishes, I wonder how many come to 
Shkoor believed that this was my first serving of this comparatively rare Curry. However, on consulting a well known and reliable Curry Blog, it was revealed that Hector and Marg had previously enjoyed this 
Shkoor was going out for supplies.
The Peshwari Tea arrived at the very end. 
Will be there tomorrow – was the reply. I went on to establish that Chef Rashid was on duty and all was well. Archie sent me a photo of his meal – Karahi Lamb – (£9.00). Who takes a photo of their dinner and sends it to a friend? How jejune!
Arriving at 15.20, Ayaz, Mein Host, was in Rashid’s spot, he would be Chef for the day. Shery was front of house as has become the norm, he calls everyone – Boss. On taking the seat adjacent to that which Archie occupied yesterday, Shery came over to take the Order. I decided to keep things simple and have my usual Chapatti (£0.80) as accompaniment, though leaving half a Naan had gone through my mind on the journey here. A jug of tap water was brought to the table. What was this strange vessel, containing a white powder, sat before me?
Karahi Lamb
Still sizzling in the black karahi, I knew care would have to be taken. Hot food is what I seek, it can only cool. Tepid food never warms. The wholemeal Chapatti was just what I needed, enough to act as conveyor of Meat and Masala, I would eat all but a scrap.
