MODERN
INDIAN CUISINE
IN GLASGOW’S MERCHANT CITY
Authentic India
Served in an authentic Indian metal Tiffin box. Open it up to find out what’s inside.
MODERN
Authenticity
Innovation
Creativity
Chef Ajay welcomes you to Swadish: modern Indian cuisine, fusing high-quality seasonal Scottish ingredients with traditional Indian cooking.
Extensive Fish Menu
We are the only Indian restaurant to specialise in Fish cuisine. All our fish is sourced daily from the local market.
Separate Vegan Menu
Being Vegan herself, Proprietor Jaz is proud to present her favourite dishes on the extensive Vegan menu.
Meat Poultry and Game
Our Meat, Poultry and Game recipes are exclusive to Swadish – you won’t find them anywhere else.
Home made Desserts
Chef Ajay makes all the deserts in his kitchen with the freshest and finest ingredients.
Cooking with Ajay
Watch our video series as Chef Ajay cooks his signature dishes, including Sea Bream on Banana Leaf.
Five-Star TripAdvisor Reviews
Delicious food and wonderful atmosphere Highly recommend the restaurant. We all enjoyed food. A lovely atmosphere!Speciality is vegan food. My son also loved it.
Amazing Super honest price for great food (and comfy sofa). The 2-course menu is perfect for a smart lunch, but the nice location is perfect for dinners
Don’t miss this place We tried the old fire station in Ingram Street last Saturday and it was excellent.From the level of attention from staff, the menu, and the food.( wonderful fish dishes)Returning with friends on Thursday evening.
excellent new Indian restaurant Swadish was an excellent choice for dinner. The service was great - attention and care without being overbearing. The food was superb - flavoursome and aromatic. The chef came out to chat to us about our food and how it was created. We will definitely be back.
OUR STORY
Swadish is owned and operated by husband and wife team Ajay and Jas.
For Ajay, the Swadish story began in Punjab, India. As a young chef, Ajay Kumar would watch his mentor work her magic in the kitchen. He was memorised by the colours, smells and flavours she was able to produce from humble vegetables and spices. He knew then that one day he too would master the same skills and become a Master Chef himself.
He honed his skills under the watchful eye of India’s Master Chefs and they encouraged him to experiment with every available spice and ingredient. Working in some the best hotels in India he pushed himself every day to fulfill his creative passion, and give customers his very best.
