This offshoot of the famed Glasgow mothership has been going since 2008 and is still as popular as ever – small wonder given the quality of the generous, tapas-style dishes steaming out of the kitchen. A seasonally changing menu – with daily specials such as Friday’s monkfish tikka or Monday’s vegetable shaslik (sweet potato, paneer, peppers and mushrooms) – revolves around staples like chilli garlic chicken, railway lamb curry and spiced haddock. The latter is supremely tasty in its Punjabi spices, and matches well with the light and airy deep-fried aubergine fritters, washed down with some craft beer. Other vegetarian options include black dhal in butter and cream, aloo gobi (potato and cauliflower) and various lentil pancakes and samosas. Three or four dishes to share between two should suffice; the only agony is what to choose – it’s all good at Mother India, even if the ambience doesn’t quite match the warmth of the cooking.
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