The Dhabba and Dakhin restaurants have each created a seven course tasting menu to celebrate National Curry Week from 7-13 October.
Both are in the Merchant City, with The Dhabba boasting a North Indian menu while Dakhin offers a South Indian menu that is also gluten free.
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Both restaurants are also nut free and cater for other allergen sufferers. A separate vegan menu is also available at each restaurant as well as a la carte and sharing menus.
The Dhabba Chef JD Tewari who has cooked for ministerial and presidential banquets as well as being a personal chef to the Prime Minister of India wanted to offer customers a taste of traditional Indian grandeur.
Dakhin head chef Sunny Thomas who worked in five star establishments across the regions of South India and in the kitchens of blue chip companies in Bombay, also wanted to give customers an elevated dining experience.
Their seven course taster menus will both be available for £40 a head with an option of £10 extra for accompanying wines.
Each menu will be available on evenings from 5pm next week and customers should book twenty four hours in advance.
The Dhabba Menu
Enjoy a seven-course tasting menu; presenting the best of North Indian cuisine The Dhabba has long been known for.
Glasgowist enjoyed a preview of this menu and it is a triumph of interesting flavour combinations. The seven course menu offers an opportunity to start a conversation about the types of Indian foods that you enjoy and find out more about the depth of taste combinations that characterise the cuisine. The tandoori lamb chop and the delightful spinach soup were the stand out dishes.
Dahi Gol Gappa
A touch of yogurt is customary in India when starting something new. This version of an Old Delhi street food delicacy with its sour, sweet, spicy and tangy filling is topped with cool yogurt to prepare you for the meal ahead.
Palak Shorba
It is tradition in almost every Indian home to serve soup for the breaking of the fast. Mostly available just before the start of winter, spinach is the ideal leafy vegetable to make a good hearty soup.
Bhaspiya Macchi
As one of the earliest instances of culinary improvisation, this gently marinated seabass is wrapped in a leaf and steamed. Complemented by a spiced egg street food preparation.
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Pasiliyan aur Poha
Once cooked in the communal ovens of medival Punjab, this age old tandoori recipe imparts a distinctive smokey flavour and soft texture to this lamb chop. Accompanied by a spiced flattend rice delicacy and pickled potatoes.
MERLOT, COSTA VERA CENTRAL VALLEY, CHILE
Murgi Khazana
For as long as The Dhabba has existed, one unique preparation has delighted our diners — the Maskawala. This course has pan-seared chicken with the rich, creamy Maskawala sauce, and is rounded off with mushrooms, peppers and mint paratha.
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Khubani ka Meetha
A classic dessert served at the grandiose and pompous royal Mughal weddings. Kashmiri dried apricots rehydrated in a sugary syrup on a bed of rich sweetened reduced milk.
Masala Chai
Steeped in tales of royalty and herbal medicine this sweet chai is a celebration of a once exotic herb blended with numerous spices and brewed with milk. The perfect beverageone can linger over and contemplate
Dakhin menu
A seven course dining experience inspired by the cuisine of South India.
KADALA SURUL
Lentil poppadom cones filled with black chickpeas.
KOZHI SOOPU
A spicy soup of chicken and black pepper.Riesling Nostros Reserva, Bio Bio, Chile
SUTTA MEEN
Deep fried fillet of sea bass served on apancake of ground rice and lentils,layered with a red chilli chutney.Sauvignon Blanc Mayfly, Marlborough, New Zealand
SAMBHARAM
Fresh buttermilk spiced with ginger, green chillies, mustard seeds and curry leaves.
HYDERABADI BIRYANI
An aromatic dish layered with basmati rice,fragrant spices, caramelized onions and softsucculent lamb. Served with mango pickle,malgapudi chutney and pachadi.
Merlot, Costa Vera Central Valley, Chile
CHOWWARY PAZHAM PAYASAM
Sweet pudding of pearls of sago seeds, banana and milk.
NADAN KAAPIC
Coffee brewed with milk and sugar.