It's National Curry Week soon, and two Glasgow restaurants are celebrating with seven course feasts.

Ahead of National Curry Week, which runs from 7-13 October, Glasgow’s Dhabba and Dakhin restaurants have created special seven course tasting menus that showcase the best of North and South Indian cuisine.

The Merchant City restaurants promise diners an authentic experience and cater for all – with both catering to vegans as well as The Dhabba being completely nut free and Dhakin prides itself with a gluten free menu.

The Dhabba and Dhakin head chefs wanted to offer customers a taste of traditional Indian grandeur and take them on a journey of northern and southern Indian cuisine.

Their seven course taster menus will both be available for £40 a head with an option of £10 extra for accompanying wines from 7-13 October, which is National Curry Week.

Each menu will be available from 5pm and customers should book twenty four hours in advance.

Dhabba Menu

National Curry Week

Picture: The Dhabba

This menu invites customers to enjoy a complete dining experience of imaginative dishes from North India.

Dishes include: Dahi Gol Gappa – a version of Old Delhi street food served with yogurt; Palak Shorba – a smooth, spicy and delicious spinach soup; Bhaspiya Macchi – gently marinated seabass  wrapped in a leaf and steamed, and served with spiced egg.

There are followed by: Pasiliyan aur Poha – tandoori lamb; Murgi Khazana – pan-seared chicken with the rich, creamy Maskawala sauce;  Khubani ka Meetha – a classic dessert of Kashmiri dried apricots rehydrated in a sugary syrup served on a bed of rich sweetened reduced milk; and to finish a sweet cup of Masala Chai.

Dakhin menu

National Curry Week

Picture: Dakhin

As ever, Dakhin concentrates on southern Indian food, and is also offering a separate wine pairing for its curry week tasting menu.

Dishes on this menu include: Kadala Surul – Lentil poppadom cones filled with black chickpeas; Kozhi Soopu – A spicy soup of chicken and black pepper; Sutta Meen – Deep fried fillet of sea bass served on a
pancake of ground rice and lentils, layered with a red chilli chutney.

This is followed by: Sambharam – Fresh buttermilk spiced with ginger, green chillies, mustard seeds and curry leaves; Hyderabadi Biryani – An aromatic dish layered with basmati rice, fragrant spices, caramelised onions and slow cooked lamb; Chowwary Pazham Payasam – Sweet pudding of pearls of sago seeds, banana and milk; and to finish a Nadan Kaapi coffee.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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