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APPETISERS

  • Sesame Fish Fried
    5.50
    Scottish Haddock, Sesame Seeds. Pickled Cucumber, Onion, Roasted Tomato and Avocado Salsa.
  • Jhinga Cocktail
    7.00
    Tandoori King Prawns, Curried Mayonnaise, Baby Gem,
    Avocado, Cherry Tomato, Parmesan Poppadum.
  • Chicken Pakora
    7.00
    Tender Chicken cooked in Gram Flour with Fennel, Curry Leaves, Green Chilli.
  • Chicken Wings in Tamarind Sauce
    6.50
    BBQ Tamarind, Corriander, Onions, Apple.
  • Crispy Kekda
    12.00
    Fresh Devonshire Softshell Crab, Apple and Fennel, Salad, Baby Samphire, Avocado Aioli.
  • Blue Cheese Baby Naans with Pear and Apple Chutney (V)
    6.50
    Baby Naan Bread, Scottish Blue Cheese, Pear and Apple Chutney.
  • Smoked Lakhnavi Gelauti Kebab
    10.00
    Scottish Lamb Pate Kebabs, Saffron Butter Bread, Pickled Onion, Mint Chutney, Beetroot Gel.
  • Pomegranate Lamb Chops
    12.00
    Scottish Prime Lamb Chops marinated in Mint and Pomegranate. Mint and Corriander Chutney, Tandoori Potatoes, Asparagus and Radish Salad.
  • Harissa Spiced Chicken Tikka
    10.00
    Locally Sourced Chicken Thigh marinated with Harissa
    Chilli, Garlic, Lemon, Coriander, Apple and Pear
    Chutney, Pickled Carrots, Onions, Mint Chutney.
  • Eral Suttadu Prawns
    14.00
    Chargrilled Fresh Water Jumbo King Prawns, Curry Leaves, Fennel Seeds, Lemon, Charcoal Roasted Tomato, Asparagus, Avocado Aioli.
  • Charred Honey and Orange Monkfish
    14.00
    Scottish Monkfish Marinated in Mint, Lemon, Honey and Orange. Green Chutney, Burnt Citrus, Candy Beetroot.

MAIN DISHES

  • Burrata Butter Chicken
    13.00
    Tender Chicken in rich and silky Tomato Sauce, Brown Onions, Dried Fenugreek, Burrata Cheese.
  • Mango Chicken
    12.00
    Chicken with Kerala Spices, Mango, Basil Leaves.
  • Chicken Tikka Masala
    12.00
    Tandoori Chicken Breast, Yogurt Masala Sauce, Peppers, Onions.
  • Chettinad Duck
    14.00
    Pan-Fried Gressingham Duck cooked with Honey and Spices, Chettinad Sauce, Fondant Potato, Herbed Pear.
  • Lamb Shank Rogan Josh
    14.00
    Tender Scottish Lamb Shank Braised in Bone Marrow, Cinnamon, Fennel Seeds, Cloves for 8 hours for delicate flavours and mouth melting texture, Crispy Straw Potatoes.
  • Braised Hydrabadi Lamb Korma with Mint
    14.00
    Tender Scottish Lamb braised for hours, Cloves, Cinnamon, Brown Onion Sauce, Rose Water. The Korma as it should be.
  • Goan Monkfish
    18.00
    Spice Crusted Pan-seared fillet of Scottish Monkfish. Layers of Flavours, Depth, Tartness and hint of Sweetness, Onions, Coconut. Tender
    Stem Broccoli.
  • Seabass Moilee
    17.00
    Pan-fried Atlantic Sea Bass, Fennel, Mild Coconut Curry with Kokum and Shallots. Indian Mashed Potatoes.
  • Kesari Machhi
    15.00
    Pan-Seared Scottish Salmon, Curry Leaves, Herbed Potatoes, Saffron and Cashew Sauce, Baby Samphire.
  • Tandoori Sea Bass
    18.00
    Charred Atlantic Sea Bass, Ginger, Coriander Butter, Tandoori Spices. Garlic infused Curried Cream Potatoes.
  • Banana Leaf Wrapped Sea Bream
    17.00
    Mediterranean Sea Bream fillet marinated with Fennel Seeds, Tomato Masala, Raw Mango, Green Coconut Chutney and Gunpowder Asparagus.

SHARING FOR TWO

  • Chicken Pepper Fry
    18.00
    Sautéed Chicken in Pepper and Coconut with Kerala masala, Wrapped in Banana Leaf. Pickled Onions and Cucumber, Chutneys and Crispy Layered Fried Bread.
  • Lamb Nihari Biryani
    20.00
    Traditionally slow cooked Lamb Shank Stew and finished with Special Aromatic Biryani Spice Blend. Mint and Pomegranate Raita.

BREAD BAR AND RICE

  • Mozzarella, Gruyere Cheese and Truffle Butter
    4.95
  • Truffle Kulcha with Wild Mushroom
    4.95
  • Pineapple and Chilli Naan
    3.95
  • Mango Peshwari Naan
    4.25
  • Parantha
    3.25
  • Garlic and Coriander Naan
    3.50
  • Plain Naan
    3.25
  • Long Grain Basmati Pilau Rice
    3.00
  • Boiled Long Grain Basmati Rice
    3.00

HOMEMADE PICKLES

  • Gajjar Ka Achaar
    1.50
  • Tamatar Ki Chutney
    1.50
  • Aam Ki Chutney
    1.50
  • Mint and Corriander Chutney
    1.50
  • Mint and Pomegranate Raita
    2.50
  • A Trio of Pickles and Popadams
    4.00

DESSERTS

  • Melt In Love
    7.50
    Ginger Chocolate Sphere with Chocolate Brownie, White Chocolate Mousse, Caramel Hazelnut Crumbs. Hot Caramel Sauce, Dehydrated Raspberries.
  • Mango Cheesecake
    6.50
    Mango Cheese Cake, Passion Fruit, Pistachio Crumbed Jalebi. Slivered nuts.
  • Saffron and Pistachio Kulfi
    7.00
    Traditional Indian Custard-based and creamier Ice Cream, Vanilla Sponge. Pistachio Crumbs, Dehydrated Raspberries, Quinoa Brittle.
  • Strawberry Bhappa Doi
    7.00
    The signature dessert from West Bengal made of Steamed Yogurt flavoured with Vanilla. Strawberry Jelly, Fresh Fruits. Berry Crusted Sugar Shard.
  • Raw Cheesecake Vegan
    6.00
    Cashew Nut and Vegan Cream Cheesecake with Vanilla, Strawberry Jelly, Fresh Fruits.
  • Vegan Chocolate Cake
    6.00
    A light and fluffy Vegan Chocolate Cake covered with Vegan Ganache. Chocolate-covered Strawberry. Orange Crisp.

Food Allergies and Intolerance: Before ordering please speak to our staff about your requirements.
Some dishes may contain traces of nuts and/or gluten. (V) Denotes Vegan Dishes.

Modern Indian Cuisine
33 Ingram Street,
Glasgow
G1 1HA

Phone: 0141 553 0581

info@swadish.co.uk