The Monday Club has become well established, Curry afore is still in the development phase. Last week’s most enjoyable mini feast at Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) went down very well, so why not return? That Marg decided she was coming too was an unexpected bonus.
Arriving moments after the 14.00 opening time, the window shutters were up, the door’s partially so. We were invited in and guided through the ready dishes. Chicken Keema Mutter Aloo would suit Marg, I knew Howard had bought Aloo Gosht Yesterday, but what was the dark, rich mysterious Lamb Curry right in front of me? Karela Gosht! It had to be. In the early years of Curry-Heute, Hector could not have enough Karela, the Bitter Gourd.
We took our seats, the new serving chap came to take the Order. A Chapatti was added along with two Mango Rubicon. Sparkling Water appears to be no more. Having seen it ordered in recent visits, I enquired about Vegetable Rice – Biryani. No problem here. Again, it has been quite some time since I last ordered this king of Rice experiences.
Starters were declined. Complimentary Poppadoms and Spiced Onions were brought in the interim. Naveed, who had ghosted in, came to the table with a plate of Starters: The Boss says you must have this.
A Chapli Kebab, cut into wedges, Vegetable Pakora and the legendary Fish Pakora were presented. One assumes that Yadgar make their own Pakora and have not succumbed to ordering from the – The Great Cumbernauld Pakora Factory – cue Shkoor to confirm this before the ink is dry. The Chicken Chapli became a stalwart part of Takeaway during Lockdowns 1-3. The Texture and Spice of this Chicken Patty surpass all expectations, the blast of Coriander makes this way better than any Frikadelle. This must be the – go to – Herb Burger.
The Salad must not be overlooked. Anything that has Green Olives and Pickled Chillies has to be worthwhile. The Salad almost convinces the writer that this was the healthy option.
Of the three pieces of Fish Pakora, I took the one nearest, then the smaller. The – little fingers – thought otherwise. I still ended up with two. Marg spontaneously remarked on the impact of the Yadgar Fish Pakora. This is White Fish in a Spicy Batter, served like nowhere else. Those who order Chicken Pakora are wasting their time, a comparable combination, the outcome is poles apart. One could sit and munch on this for hours. A thought, take some to the nearby Koelschip Yard one day.
Our Mains were ready. We hadn’t finished our Starters. Tactically, it was clear that we should abandon the remnants. The car was parked around the corner. Leftovers, a treat for later.
Vegetable Biryani
There was no denying that this was a course in itself. I hoped Marg would help out here, her Chapatti was more than enough to accompany the Keema. Potato, Cauliflower, Mushroom, Peas, Carrots and – believe it or not – slivers of Green Pepper. The latter was easily set aide. I recall the day when Shkoor walked in surveyed the scene and said – What have they done? – on seeing the inclusion of the dreaded ballast. There was so much going on here, being picky did not matter. This Vegetable Rice has a Flavour of its own, inevitably drowned by the Curry, but one could consider having this with Starters. It is years since I last had this delight. The equivalent served at The Village once competed, no more. Somehow, I’ll have to include this once again when ordering Goshat Karahi.
The – little fingers – were in action once more. Marg relocated Hector’s Curry to the middle of the table. Unbeknown to Marg, the plate was – super-hot. Like the hottest of cakes, the plate was dropped, the possibly surplus Oil splattered in every direction. What a mess. I shall say no more.
Karela Gosht
Why does this look – evil? The – onion-like – slices of Karela, sitting atop the classic Yadgar Lamb Curry were going to add a new dimension.
Expletive deleted.
Hector’s reaction to the first mouthful made one wonder why it had been so long. The Yadgar Taste was there, then the bitterness kicked in. The peripheral Oil and the Thick Masala were one source of Flavour, the Karela added a distortion on the palate. The Meat was – fall-off-the-bone. Superbly Tender gave way to some chewy pieces. Chewy? One should have witnessed Hector’s Roast Beef dinner yesterday. What was that about? What has happened to Beef this year?
Meat, Masala, Karela, and a wonderful array of Vegetables, there was so much going on here. This was Diversity-cubed. Normally, on visiting Yadgar with friends, the meal is pre-ordered. I can see my – drop in – visits becoming regular. Pre – The Monday Club?
I have wondered often-times if Yadgar has a secret entrance. Mr. Anwar Sr. was suddenly before us, on his way out. When did he arrive? The boss says – was finally understood. It has been a long time since he saw us dine at Yadgar. One appreciates that he was marking the day. Our conversation was primarily about retirement. He told of his parents, farm workers, for whom this was never an option. All the more reason to enjoy – The Monday Club.
Keema Aloo Mutter
Just look at the Potatoes! Marg felt she had so much on her plate, some of the Potatoes were added to the Vegetable Biryani. Chicken Mince, long dismissed by Hector, but no more. Last weekend’s visit to Darbar Grill around the corner has made The Hector aware. Marg offered a few words:
A good sized Chapatti to complement my Chicken Keema with Peas and Potato. Plenty flavour and a salty kick. After some complimentary starters, I was unable to finish my Chapatti. The Chicken was a lovely change, but I still prefer the Lamb version.
Salty kick? I’ll have to use that one in future posts.
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I took the remnants of the Starters and half of the Vegetable Biryani to the counter. Naveed needed no instruction.
The Bill
£18.00 I recited all we had. Who was going to argue?
The Aftermath
I don’t think I’ve mentioned – The Monday Club?
Hector’s next Curry will not be in Glasgow, watch this space.
Lamb Chettinad (£11.95) is why I chose Rishi’s. 
OK, I knew I was getting – Soup, I’ve had this Curry here before. Curry Leaves were a feature of the Masala, I would set these aside, or at least, attempt to. With just a threat of Coriander on top, I would appreciate the Syboes even more. 
On decanting the Meat, I counted five pieces, two of which could be described as – large. With the ratio of Meat : Masala heavily weighted towards the latter, it would be a case of eke out the Lamb. A wedge of half-cooked Tomato was present also, 
The Spice Level seemed to be decent at the start, this was reviewed as I made progress: definitely a Spicy Curry. The anticipated blast of South Indian Smokiness hit the palate, wonderful! One wouldn’t have this all the time, but it makes a great change from the Hector norm. 
I said I had too much Rice, and where did all the Leaves go?
Last night, on spotting a social medium ad for Aloo Gobi at 
This afternoon, Hector was outside waiting for the shutters to go up, which they did at precisely 14.00. Two chaps came in at my back and took the booth style table on the far wall. I sat facing the counter. 
When the screen flashed up – Fish Pakora – Hector was hooked. 
The Salad had Olives, I hope to see many more of these in the coming weeks. The Pickled Chillies, I love, and if that wasn’t enough, Spiced Onions had found their way on to the plate also. 
With the Fish Pakora, more than enough to be getting on with, however, the Aloo Gobi had now been reheated.
All this way for Vegetables? The indulgences over the past few days have not included many – greens – so here was the the key to a balanced diet. Maybe not, Potatoes and Cauliflower are both – white. Last night on TV, I saw people serving fried Cauliflower Leaves, whatever next, Potato Skins? 
The Yadgar Taste
With Hector le Chef off-duty today, it had to be Curry, what else? Choices in Glasgow, early afternoon on a Sunday, are limited. 
Two steaming hot bowls were brought to the table. As – half portions – go, these were generous.
A Herb, hopefully – Methi – was mixed through the fine grains of Chicken. As in all authentic Keema Dishes, the Masala, if any, was at an absolute minimum, yet the Curry was decidedly – moist. A micro-puddle of Oil sat atop, any peripheral Oil was again minimal. 
Even allowing for the larger pieces of Potato, this was very much a case of – eat your greens. A classic pulp, this is not the style that I go to often, however, one gets a notion and today was the day. The – Earthy Flavours – had been absorbed by the Potato. Potato, Hector had his mysterious craving sated, for today at least. 
Having decanted both Dishes, it was a matter of alternating between Veg and Meat. The contrasting Herb Flavours were noted, for Hector, Methi wins hands down. 
The Bill
£8.00 Moiz was keen to show me their new itemised printouts, still no Menu as such. Ahmed was keen to let Hector have this – on the house. In the end, money did change hands.
After excellent midweek Curry at 
A thought – I may as well order Mags’ Aloo Gosht (£8.00). Two Chapattis (£0.80) would accompany. Maybe one day, Hector will try what Mags claims to be – The Best Aloo Gosht in the World. Karahi Lamb (£9.00) is why Hector was here. 
Always served in a bowl, because it does not have the status of a – karahi – the Lamb was piled high on a bed of large pieces of Potato. How this Masala differs from the Karahi, Hector has long forgotten. I actually looked on with envy, the Potato looked to be just the job, a – Sufficiency of Diversity. Clearly my thoughts were – no Rashid, I should have tried this. 
Amazing yet again, so full of flavour. Lamb was tender, don’t know how they do it, nobody else can reach that standard. 
Just how hot can a Curry be served? I always marvel at the sizzling contents of the karahi when placed on the table. Hot food, such a simple pleasure. 
I knew this would be – good – not – outstanding – from the off. Chef Rashid knows Hector’s preferred – tweaks – he indulges me. Perhaps Ayaz is still teaching the other Chef who appears to be learning the ropes at 
Lifting the larger pieces of Lamb on-the-bone, the gnashers were called into play. No decorum, the only way to eat this creation. All Lamb at 
The main Barclay’s building looks to be nearing completion. I don’t know why Glasgow needs these twin towers, especially after it took so long to get rid of the high rise blocks on the other side of the railway. 
Curry recipes keep popping up on a certain – Social Medium – occasionally one looks worthy of actually watching. The 
Thick Masala which Hector prefers by far to the – soupy – creations served up in Mainstream Curry Houses. That’s what made me watch, then I realised that the order of introducing the ingredients was the reverse of the traditional, i.e. starting with Onions, then Tomatoes, Ginger Garlic etc. This is something I tried in April during Lockdown, 
My nearest Halal Butcher offered to cut the Lamb on the-bone – small. He did me no favours, somehow I still ended up with large cuts of meat and huge bones. 
The whole Spices were fried in the minimal Oil. Slitting open the Cardamom is something I was taught on my Indian Curry Course, Aqib really went for it, Hector followed suit. 
When the Meat was introduced, I realised just how much work lay ahead, this would would require non-stop stirring. The full eight minutes, more, led to the Oil and juices from the Meat separating. 
This was a totally different approach and was potentially producing a better outcome than using a pressure cooker to infuse Flavour, which at the time of writing feels comparable. 
It was around this point in the 
With the lid on, the Meat cooked, then it was time for lid off and some serious reduction. 
How does when tell when Lamb is cooked? Aqib let out the secret! Remove a piece of Lamb from the pot with a spoon. Using a teaspoon, try to cut through the Meat. If it goes through, the Lamb is suitably Tender, cook longer if that is one’s preference. 
Instead of serving in individual karahi as is the norm at Hector’s House, I placed the pot on the table. In this way, Marg could avoid the added Chillies. I had given Marg a warning, as I have been forced to do of late. The stock Red Chilli Powder has to be replaced, fierce, a little goes a hell of a long way.
Marg took a modest portion, her customary comment about the Spice Level was forthcoming. It wasn’t that strong, however this did not stop Marg having sliced apple to calm her palate. 
Spicy? Yes, my fault, ah but the Seasoning … this was truly spot on. The Meat was quite simply superb. Tender of course, but giving off so much Flavour. The Marinade had worked its magic.
Discovered by Hector in 2016, 
based on an article I read once but can no longer source. I’m not doing too well here, but hang on, Wicker Kebabish is not Kebabish Original (KO). Wicker Kebabish, so sources reveal, is a family run operation, not part of the chain. Hector Holmes was on the case.
Arriving on Wicker at 19.45, the shutters were down at Wicker Kebabish. Surely on this short street of Kebab Houses, Curry was being served? A few metres along the road, all was revealed, a brightly illuminated Curry House – Wicker Kebabish – occupying the former premises of 
On entering, one chap sat mid room dining alone. The area was almost thick with the smoke from the grill. The serving chap, whom I immediately clocked as being Mein Host acknowledged us. I pointed to the stairs, he assured me that the grill was being heavily used at the moment, upstairs would be worse, and the fan would clear the air in minutes. 
A waitress showed us to a downstairs booth, the – Reserved – sign was quickly removed. The Menus were already on the table – Apna Style Chef Specials – had me won. I would happily tell the World, but somebody broke – t’internet – today. The description for Karahi Gosht (£8.50) suggested no – 
The wait was appropriate, in time I shall stop mentioning how quickly the food came last week at 
The Butter Nan glistened, thankfully not with Garlic Butter. Lightly fired, but with enough burnt blisters, the Naan was puffy/thicker around the edges. A sensible size, I would both enjoy and manage all of this. Well, as much as I was allowed.
The Toppings were minimal, Ginger Strips and a threat of Coriander. No Manchester – foliage – here. There was already a significant collection of Oil around the periphery of the karahi, I would mix this into the Blended Masala. Success, the Oil was reabsorbed, no excess here. 
The Spice hit hard, no prisoners being taken here, sliced Green Chillies boosted the overall – kick. The Seasoning was below the Hector idyll, today this did not seem to matter. Behold, a new Flavour, this was markedly different for that served in the three main cities covered in Curry-Heute. Tomato skins were visible, Onions were not. I deduced a Tomato-based Masala. No need for blending, but then there were no solid Seeds/Spices here. Marg was keen to sample Hector’s latest discovery. The Naan was shrinking rapidly, Marg dipped some Naan into the Masala. I waited for the obvious reaction. The Spice Level here was well outwith Marg’s comfort zone. She came back for more. I shall remind Marg of this in days/months to come when 
Meanwhile, across the table…
The promised five pieces of Meat were present sitting on a bed of raw Onions. No sizzling platter then. As with our most recent visit to 
Plenty Meat in the Chops, with a good covering of carbon, just how I like it. The Onions were not cremated enough, but I enjoyed some of the Salad given to us – was Marg’s verdict. 
There had to be a photo with Mein Host. He took time out from serving and answering the phone. I told him to watch out for Howard who will surely visit later in the week, and report back on Karahi Gosht on-the-bone.
The weekend of – The London Marathon – and – 
The three Lamb Dishes a Hector’s point of focus when dining at 
Marg surprised us all by having her first ever Dosa – Lamb Masala Dosa – (£8.75). By avoiding Curry per se, she was clearly planning ahead for dinner later on. Doesn’t she know how these days pan out? 
Hector and Clive pushed the boat out and went all the way with the Rice, Pilau (£3.50) whilst Maggie stuck to the more modest Plain (£3.00). 
If there’s a Bhuna served anywhere in the UK which defines the genre then I offer that served at 
The Rice portion covered the plate, just. Compare this to the total waste served at other venues, especially on Mainland Europe. I think I still remember Mainland Europe. Today, I was still facing leftover Rice despite there being far from excess, further proof that the Curry portion could have been more. 
Clive offered no criticisms at all:
A pale Curry with clearly more Masala than the Bhuna as one should expect. The was an abundance of peripheral Oil, but this was in no way excessive. Hector was too busy eating to observe the Chicken Meat being separated from its bone. As Clive and Hector had done, Maggie cleared every edible morsel from her plate. I was not quite sure what the Mango Chutney was for.
The alternative vessel to Bread and Rice? Is it Curry?
The Aftermath
Taking the right hand stairs, we were shown to the same table that Steve and Hector had occupied on 
Marg thought the Blended Masala looked to be red from her side of the table, evidently not, a trick of the light. Within the Masala was a decent quantity of Fish, no flakes here, sizeable chunks. Of what, who knows? I ask the question sincerely, maybe menus should be forced to disclose this information. The Fish had been well cooked, no rubbery nonsense here. Two slices of Lemon were uncovered, the addition of – Citrus – always goes down well. There was also just enough Coriander on top to add further Flavour.
The Spice Level impressed, for the n’th time I have to wonder why so often I have Fish Curry and the Seasoning is low. In time, the Flavour of the Curry came through, even a sense of – Fishiness. 
Available in two sizes, this was the standard portion, and it gave the impression of being – huge. One day I’ll come here and try the – large (£16.95). The Masala appears to be identical to that served above, one can only speculate as to how Curry at Needoo Grill can be served so quickly. The Big Pot – comes to mind. 
Two large pieces of 
Back to Brighton, UnBarred may be Hector’s favourite Bier venue in all of the UK presently, so the opperchancity to return to the south coast was grabbed with much enthusiasm. Lunch afore was required, and where better than Curry Leaf Cafe – Brighton Lanes (60 Ship St., Brighton BN1 1AE England) whose Thali impressed 
The Lunchtime Menu was once again provided. Uncannily, Marg opted for Pepper Pork Ribs (£6.95) the Dish which was considered last time, but dismissed when told it was very much a Starter. This would suit Marg. Unknown to Hector, she also managed to sneak in an order of Mini Poppadums & Dips (£3.95). No matter what would appear, 
Lord Clive of 
The Poppadoms, sorry, Mini Poppadums, were accompanied by three Dips, or – Chutneys – as the Menu suggested – Tamarind, Mango and Chilli. 
Two Onion Bhaji sat in the middle of the tray almost obscured by the pieces of Poppadom. Marg already had her eyes on the Bhaji. Two Dips and two Sauces would have to be investigated. A strategy would be required to maximise the enjoyment of the pot of Potato and Peas – Aloo Mutter. A light and fluffy Naan sat on the side of the tray, for once being quartered was sensible else too much space would have been occupied. With the accompanying Rice, this was more Bread than Hector could ever manage, Marg would assist here also. 
Having become an expert in how to tackle the mass of food on my tray, the Rice was flattened and the contents of the Curry Pot poured over. The Shorva was quickly absorbed by the Rice. I arranged the Aloo Mutter on the side of this mass, and then one’s genius was called into action. One of the Dips, Lime Pickle was sat on the edge of the Curry. I had now created multiple options: Meat with Rice and Shorva, a Diversity of Vegetables, and the possibility of Achari. Furthermore, one of the larger pots was a runny Daal with Tomato, this would later moisten the parts of the Rice the Shorva had not reached. What an array, stunning in presentation, and so many permutations.
The remaining, single Bhaji was my starting point. 
As a Dip, the Daal was not impressive, once poured over the remaining Rice and the surplus moisture drained away, the Lentils were revealed. The Meat long gone, the end game was Daal-Rice, a suitably veggie conclusion to the feast. 
The greenness of the Masala was the distinguishing feature of the Curry. With Tamarind, Cinnamon and Star Anise, I can only presume that this was tasty. With no – assistance – Clive did well to eat as much as he did:
A Starter indeed, but once seen, a temptation for the future. But I couldn’t then consider a Thali to follow. Marg of course had this plus that which she had purloined from the ever so generous Hector. 
