Madras Cafe Glasgow Menu & Prices — Glasgow

Spicy Lamb chops marinated with yoghurt, garlic, cumin and garam masala. These crispy Indian lamb chops cooked Amritsari-style in clay oven. Special marinades mean it takes more time to prepare, but you'll achieve more flavour. Served with curry sauce and Basmati Rice.

A timeless classic, this luxurious delicacy of soft juicy chicken breast is marinated overnight in rustic spices, Kashmiri chilli and yoghurt, and grilled to perfection. Side curry sauce and Basmati rice.

A whole silver pomfret fish, steeped in a flavourful marinade with a melange of spices, skewered and flame-grilled. Juicy and delicious! Served with Basmati Rice & curry sauce.

Juicy chunks of paneer cheese grilled with peppers, tomatoes and onions marinated in a punchy hot and sour tandoori masala. Served with curry sauce and basmati rice.

Sea bream fillets coated in subtle spices and wrapped in a banana leaf to protect the fish while sealing all its flavours within.Traditional Indian cookery at its finest! Served with Rice and curry sauce

Whole sea bass with a delightful infusion of Kashmiri chilli, garlic, onion seeds and flame cooked. A delight to the senses! Comes with Basmati rice and Curry Sauce.

Arguably India’s most famous export, this dish has succulent chicken marinated overnight, tandoori roasted and cooked in a sauce of tomato, cream, sun-dried herbs and fragrant spices.

An inviting chilli and garlic chicken recipe from the South of India. The chicken curry dish is a real showstopper hot & spicy and full of flavours. Heaven for garlic lover. This got trendy recent years. If you like spicy and garlicky chicken dish this will satisfy your palate like never before.

A unique dish of tandoori chicken and tiger prawns with plenty of onions and fresh coriander, coated with the Chef's own secret Nantara sauce. A Madras Cafe special!

Karahi or Kadai mean deep cooking pot. Tandoori marinated chicken cooked in clay oven finished with mix pepper, tomato and green chillies.

A mild and flavoursome dish, this sumptuous culinary wonder considered a testament to the Glasgow’s status as a multicultural epicentre, needs no introduction. Glasgow favourite.

Every Indian's Favourite chicken curry on the Bone. It's the best curry of Indian village population. On the Bone.

A famed recipe from the Nattukotai Chettiar clan of Tamil Nadu, this chicken dish is prepared with roasted coconut, a variety of herbs and freshly ground spices.Warm and flavoursome. One of our House Specials

Chicken on the bone simmered in spiced coconut milk and curry leaves.A traditional recipe from the old days when it was cooked at feasts after rooster fights using the defeated bird.

A dish created in the kitchens of the old Mughal emperors — tandoori chicken in a rich sauce of coconut and cream balanced with exquisite spices. Mild and Creamy.

A rich, fragrant and tangy hot curry with crushed Guntur chillies in a thick textured sauce of onions and tomatoes. Not for the faint-hearted!

A recipe brought to Goa from the old Portuguese colonies in the Africa, this dish of tender lamb is cooked with fresh baby spinach and cream. Herby and aromatic.

The rich Punjabi taste comes to your plate with a luscious combination of tender lamb, chunks of mixed peppers and onions, sun-dried fenugreek leaves and green chillies. Pure temptation.

Originating in the palaces of old South Indian royalty, this delectable lamb and potato preparation is simmered in rich coconut milk flavoured with hints of green chillies.

Lamb cooked with tomatoes, onion, chillies and a combination of spices in hot oil to release its natural oils and flavours.With a thick consistency and intense flavours, this dish is loved all over.

With a heady combination of intense spices in a sauce of tomatoes and Kashmiri chillies, this tender lamb delicacy is cooked at intense heat and packed full of flavour.

A speciality from rural India, this dish has a distinctive mix of fresh Indian vegetables tumbled with crushed spices, peppers and herbs. Simple and complex at the same time.

A Tamilian delicacy of okra fingers tossed in well- spiced masala of tomato, onion and fennel giving it a unique character and flavour.

Button mushrooms and fresh green peas with nutritious and flavourful ingredients.A multitude of textures with every bite.

Archaeological evidence indicates that Indian daal made its first appearance in the Indus valley civilization. A simple nutritious and subtly flavoured mix of yellow and red lentils, tempering with cumin seeds, garlic and whole red chillies. A pure comfort food.

Chickpeas satisfyingly prepared with rustic spices in the traditional Punjabi style with onions, tomatoes and fresh green chillies.

Chana Aloo Saag is a classic Indian curry made with chickpeas, potato, spinach, onion, tomato, ginger, garlic and warm spices. Served it with warm pita bread or steamed basmati rice it makes a perfect weeknight meal that can be easily adapted to vegan or gluten-free diets.

Malai Kofta is a very popular Indian vegetarian dish where balls (kofta) made of potato and paneer are deep fried and served with a creamy and spiced tomato-based curry. The literal translation of this dish is malai=creamy/buttery and kofta=spiced balls.

Aloo Jeera is a great side dish made with spiced potatoes cooked in chilli, cumin seeds and coriander. The dish is very tasty and simple to cook.Earthy cumin potatoes with a zingy finish.

Palak Paneer is a popular Indian dish of Indian cottage cheese cubes in a mild, spiced smooth spinach sauce. This delicious creamy dish is made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spices.

Paneer cooked in Desi style with Punjabi masala, chunky mixed peppers and green chilli.

Cooked on a cast iron skillet, these chunks of fresh cottage cheese are submerged in a silky buttery tomatoey sauce.

Lentil based traditional south Indian mixed vegetable stew, cooked with Toor Daal, tamarind, asafotida and oriental vegetables. One of the specialities from south of India and Sri-Lanka

Vegan

Roasted cumin with caramelised onion.

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Tender chicken breast delicately flavoured with cumin, garlic and batter fried.

Crunchy fritters of shredded spinach, fenugreek leaves, onion, cauliflower and coriander seeds. A better alternative of Onion Bhaji.

Possibly the most famous dish to come from the East. Pastry triangles stuffed with potatoes and peas in true Punjabi style.

Succulent lamb chops, an exotic chilli marinade, flame roasted. Finger licking good!

Chicken Tikka pieces Laced in medium spicy tomato sauce and peppers. wrapped in Paratha and deep fried.

A street food speciality spiced with red chilli and curry leaves. Legend has it this dish was created way back in 1965. Spicy and incredibly flavourful.

A traditional fisherman’s snack, these coconut covered flavoursome tiger prawns will summon the sounds of the sea to your senses.

Sea bass fillet subtly spiced with turmeric, carom seeds, green chilli and fresh coriander.

A well-loved street food from Old Bombay. With your choice of chicken or paneer cheese, skewer-roasted and rolled in fried paratha bread. It’s frankielicious!

Traditional homemade spiced potato fritters flavoured with cumin, ginger and coriander. Crispy, crunchy and oh so good!

The barrage of flavours make these chicken wings with ground spices an irresistible treat!

Soft and tender chicken breast pieces with subtle warm spices to bring out the taste of the meat.A taste to behold!

Combination of chicken and Vegetable pakoras.

A must for seafood lovers — pan-fried kingfish delicately flavoured with red chilli, turmeric and a drizzle of lemon.

An assorted starter platter of Grilled Masala Wings, Vegetable Pakoda, Aloo Tikki and Chicken Tikka. Recommended for 3-4 people.

A splendid selection of four different starters — Chicken Sixty-Five, Aloo Tikki, Spicy Lamb Chops and Coconut Crusted Tiger Prawns.

A popular South Indian street food dish of potatoes flavoured with curry leaves, mustard seeds and crushed black pepper; rolled in a thin and crispy crêpe made from ground rice and lentils. Served with Coconut Chutney & Sambar (lentil and vegetable curry) on the side.

A crêpe of ground rice and lentils filled with red onions, cheese and fresh green chillies. Served with Coconut Chutney & Sambar (lentil and vegetable curry) on the side.

A soft and crispy rice and lentil crêpe filled with grilled chicken tikka and onions flavoured with green chillies, fennel seeds and curry leaves. Served with Coconut Chutney & Sambar (lentil and vegetable curry) on the side.

A soft & fluffy steamed savoury cake of ground rice and black lentils dowsed in Sambhar (lentil and vegetable curry). Served with Coconut Chutney on the side.

An essential meal for every South Indian — steamed rice cakes (idli) and savoury lentil dumplings (vada), soaked in a mixed vegetable and lentil curry (samhbar). Served with Coconut Chutney on the side.

Savoury fried doughnut-shaped dumplings of ground lentils blended with finely chopped curry leaves and black pepper, soaked in Sambhar — a lentil and vegetable curry. Served with Coconut Chutney on the side.

Biryani is a royal dish, which was invented to serve Mughal kings. Biriyani is prepared with exotic whole spices, which gives it aromatic fragrance. Basmati rice is layered with meat or vegetables that have been cooked in a mixture of spices. An exotic one-dish meal that is delicious.

Biryani is a royal dish, which was invented to serve Mughal kings. Biriyani is prepared with exotic whole spices, which gives it aromatic fragrance. Basmati rice is layered with meat or vegetables that have been cooked in a mixture of spices. An exotic one-dish meal that is delicious.

Biryani is a royal dish, which was invented to serve Mughal kings. Biriyani is prepared with exotic whole spices, which gives it aromatic fragrance. Basmati rice is layered with meat or vegetables that have been cooked in a mixture of spices. An exotic one-dish meal that is delicious.