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APPETISERS

  • Sesame Fish Fried
    6.50
    Scottish Haddock, Sesame Seeds, Pickled Cucumber, Onion, Roasted Tomato and Avocado Salsa.
  • Crispy Kekda
    12.00
    Fresh Soft-shell Crab, Apple and Fennel, Salad, Baby Samphire, Coriander Chutney.
  • Eral Suttadu Prawns
    14.00
    Chargrilled Fresh Water Jumbo King Prawns, Curry Leaves, Fennel Seeds, Lemon, Charcoal Roasted Tomato, Asparagus, Avocado Aioli.
  • Coconut Broth Mussels
    7.50
    Scottish Mussels, Coconut Curried Broth.
  • Salmon Tikka
    10.00
    Roasted Salmon marinated with Lime, Paprika, Tandoori spices, Lime Leaf Sauce, Mint and Coriander Chutney, Beetroot Dressing.
  • Blue Cheese Naans with Apple Chutney (V)
    6.50
    Baby Naan Bread, Scottish Blue Cheese, Pear and Apple Chutney.
  • Roasted Masala Lamb Chops Lamb Chops
    14.00
    Scottish Prime Lamb Chops marinated in Ginger, Garlic, Peppercorns, Fennel Seeds, Garma Masala. Potato Salad.
  • Harissa Spiced Chicken Tikka
    12.00
    Locally Sourced Chicken Thigh marinated with Harissa Chilli, Garlic, Lemon, Coriander, Caramelised Onion Chutney. Pickled Carrots, Onions, Mint Chutney.
  • Lamb Kebab Patty
    8.00
    Ground Lamb Mince cooked with Bengal Gram, Coriander Stems, Garma Masala. Mint and Coriander Chutney, Beetroot Gel.
  • Chicken Pakora
    7.00
    Tender Chicken cooked in Gram Flour with Fennel, Curry Leaves, Green Chilli.

MAIN DISHES

  • Lamb Nihari Biryani
    20.00
    Slow-cooked Nihari/ Shank Stew and finished with special Aromatic Biryani spice blend. Fried Garlic and Peppercorn Raita.
  • Lamb Shank Rogan Josh
    15.00
    Tender Scottish Lamb Shank Braised in Bone Marrow, Cinnamon, Fennel Seeds, Cloves for 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.
  • Mango Chicken
    12.00
    Chicken with Kerala Spices, Mango, Basil Leaves.
  • Burrata Butter Chicken
    13.00
    Tender Chicken in rich and silky Tomato Sauce, Brown Onions, Dried Fenugreek, Burrata Cheese.
  • Chicken Tikka Masala
    12.00
    Tandoor Smoked Chicken Breast, Yoghurt Masala Sauce, Peppers, Onions.
  • Garlic Chilli Chicken
    13.00
    Tandoor Smoked Chicken Breast, Garlic, South-Indian Hot Spices, Ginger, Coriander Leaves.
  • Chettinad Duck
    16.00
    Pan-Fried Gressingham Duck cooked with Honey, Chettinad Sauce, Fondant Potato, Herbed Pear.

SEAFOOD

  • Whole Tandoori Sea Bass
    18.00
    Charred Atlantic Sea Bass, Ginger, Coriander Butter, Tandoori Spices. Garlic infused Curried Potatoes.
  • Banana Leaf Wrapped Sea Bream
    17.00
    Mediterranean Sea Bream fillet marinated with Tomato Masala, Raw Mango, Green Coconut Chutney and Gunpowder Asparagus. Served with Boiled Rice.
  • 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.
  • Punjabi Spiced Salmon
    15.00
    Tandoor roasted Scottish Salmon, Masala Potatoes, Tomato and Fenugreek Sauce, Raita.
  • Bengali Trout
    17.00
    Pan-seared Trout served with Onion-based Sauce, Mustard, Cumin, Potatoes.
  • Prawn Malabar
    18.00
    Fresh Water Jumbo King Prawns, Shallots, Ginger, Curry Leaves, Tamarind Pulp, Coconut Milk.

BREAD BAR AND RICE

  • Truffle Kulcha with Wild Mushroom
    4.95
  • Cheese and Chilli Naan
    3.95
  • Mango Peshwari Naan
    4.25
  • Haggis Parantha
    4.25
  • Garlic and Coriander Naan
    3.50
  • Plain Naan
    3.25
  • Mint and Fenugreek Tawa Parantha
    3.25
  • Long Grain Basmati Pilau Rice
    3.00
  • Long Grain Basmati Boiled 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