Now that we’re a month into the new semester, motivation may be fading and your bank balance might be dwindling, but there’s hope – it’s no longer dark at 4pm, and the occasional sunny day is become less occasional and more frequent. Although the association between warmer weather and longer days with curries may not be particularly strong, there’s no denying the universal appeal of Indian food. There’s nothing more comforting than a curry which strikes the right balance of spice, accompanied by rice, naan or even paratha or chapati, and Glasgow’s food scene has a lot to offer.
Let’s start at the Little Curry House on Byres Road is well-known for its freshly prepared Indian small plates, offering almost equal numbers of vegetable and meat dishes. While I’m not always a fan of small plates, I think they work well in Indian restaurants as they allow you to try different types of curry as well as other staples, such as pakora and poppadoms. One of my main complaints about small plates in restaurants is that they end up being far more expensive than a traditional main course, but the Little Curry House combats this issue by, firstly, pricing their dishes fairly, and secondly, offering more affordable options including a student-specific menu (which is two of their small plates and a side for £10), and a heat-and-eat option which has dishes for a cheaper price than on their takeaway menu.
Onto the food – the standout dish was definitely the saag paneer, with soft, well-seasoned spinach perfectly complimenting the creamy halloumi-like cheese. Similarly, the chana daal was spiced perfectly and had a melt-in-your-mouth texture. I also had some of their vegetable pakora, which were crispy, and the dip complimented the favours well rather than detracting from them as pakora dips sometimes do. The service here was also really friendly and I like the layout of the restaurant with the cosy upstairs section. They are currently in the process of expanding the premises, so it will be interesting to see what they do with the larger space. Overall, I would recommend the Little Curry House to anyone looking for quality and affordable Indian small plates in Glasgow.
Possibly the most well-known Indian restaurant in the west end, Mother India also serves small plates and looks across to Kelvingrove Art Gallery. The atmosphere here is really nice as the restaurant’s reputation as a Glasgow institution is clear. I once again got the saag paneer and although the spinach was lovely, I felt that there was a stingy amount of paneer, especially considering that the prices here tend to be a bit higher than in the Little Curry House. I also got the mixed vegetable curry, and, as embarrassing as it is to admit that I’m a white boy who can’t handle spice, it really was far too spicy for me (which feels humiliating to write in an article about Indian food). Although Mother India is absolutely worth a visit for an insight into Glasgow’s Indian food scene, the Little Curry House definitely has the edge on it for me.
When I’m not eating out, I find that curry is one of the cheapest things I can make at home, especially as a vegetarian, because several generous portions of curry can be made from really cheap ingredients like chickpeas and lentils. Start by sautéing a diced onion (red or brown) in oil for a minute or two before adding equal amounts of fresh minced garlic and grated ginger (around 3 large garlic cloves). After another few minutes, add some tomato paste, mix, and then add a can of drained chickpeas and a can of chopped tomatoes. Half-fill one of the empty cans with water and add that in as well. Optionally, to increase both the protein content and the number of servings, add a couple of handfuls of red lentils (if you’re doing this, you need more water to ensure they cook through). Then add spices – cumin, paprika, salt, turmeric, chilli powder and ground coriander. While the curry is simmering, cook your rice if that’s your accompaniment of choice. To finish, I mix in some spinach until it’s nicely wilted and then squeeze in some lemon juice just before serving.
Whether you choose to explore the diverse offering of Glasgow’s India restaurants or create your own meal at home, let the aromatic spices of Indian cuisine guide you through the next few weeks, while the world outside fully leaps into spring. No matter how warm the weather gets (which in Glasgow, is not that warm), the joy of an Indian meal will never go out of season.
Evie McCabe
(Vegetarian Eats as a UofG Student is a monthly column by Evie McCabe, exclusive to qmunicatemagazine.co.uk. Stay tuned for more instalments!)
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