GLASGOW’S THE DHABBA GOES FOR MINI DISHES ON NEW MENU

Glasgow’s Dhabba restaurant is launching a brand new tapas style Small Bowl menu. 
The North Indian venue in Glasgow’s Candleriggs is introducing Laghu Kund to its discerning customers from Sunday July 21. 
The menu is designed for groups of diners who want to sample a whole load of dishes or curious individuals who want to try out more than one dish.
Owner Navdeep Basi said: “Small plate menus offer a greater choice for customers and can lead to a more communal dining experience too. You can order one of two dishes with a drink or go all out with five or six bowls for full on dining. Everything on our menu is cooked freshly to order and we wanted people to be able to try some new dishes as well as old favourites. We had fun making a little promo video to go along with it although obviously our small bowls are a bit larger than the ones we made for the video.” 

On the new Laghu Kund (Small Bowl) menu you can try anything from Street Food dishes like Koliwada Jheenga with crispy king prawns, Hariyali Mokal with basil and lemon chicken and Dahi Bhalla lentil dumplings to Seafood like Rasedar Macchli Seabass fillet and Ajwaini Macchli Scottish monkfish. 

The restaurant also has a whole lamb section with delights like Laal Maas including red chillis, onions and poppy seeds and Paneer, Chicken and Vegetarian sections to the menu. 

Diners can then choose accompanying breads, rice, salads and pickles to complement their dishes. 

Bowls range in price from £3.45 to £9.95 and Dhabba’s kitchen is nut free with some gluten free options too.

SCOTS INDIAN RESTAURANT THE DHABBA TO GO NUT FREE

A Scots Indian restaurant is the first to go completely nut free in its dishes.
The Dhabba in Glasgow’s merchant city has become the first Indian restaurant in Scotland to offer people with nut allergies a kitchen where no nut dishes are manufactured.
Owner Navdeep Basi and his staff at the North Indian restaurant have ensured that no nuts will be used in their kitchen.
They have also contacted their suppliers to check how they process food in a bid to eradicate nuts in the ingredients they receive from elsewhere.
And whilst they cannot guarantee 100 per cent that some foods have not been packaged in facilities where nuts exist, they have tried to minimise the risk of this.
Navdeep said: “We are very conscious about the needs of our customers and the growing demand for nut free meals. At The Dhabba our chefs have found another way of making quality dishes that taste a lot better and have a similar texture.
We have even contacted our suppliers to check how they process food in a bid to eradicate nuts in the ingredients. We have tried out utmost to minimise the risks of having any nuts in our food and our kitchen process has been rigorous. There will no nuts or even mustard seeds used in our kitchens at all.
The only allergens on our menu now are a small bit of gluten, dairy and egg and we have recently launched a separate brand new vegan menu which has a wider choice.
A note on the restaurants menu now reads: “All the foods on our menu are prepared without using nuts, peanuts, sesame, mustard, celery, lupin and sulphites. Our standard operating procedure ensures that all the ingredients we use in our kitchen are free from these allergens. However, please note that some of the products we procure may have been packaged in facilities that also handle some of these allergens.”

From Scotland with Love Theshowbizlion.com

GLASGOW GLUTEN FREE RESTAURANT DAKHIN OFFERS SIX GF BREADS

A Scots restaurant now boasts six different types of gluten free bread for its customers to celebrate Coeliac Awareness Week.
South Indian restaurant Dakhin in Glasgow’s Candleriggs has been certified by Coeliac U.K. and every single dish in the restaurant from starters to desserts is gluten free.
To celebrate Coeliac Awareness until May 19 the restaurant have created a brand new bread for customers to try.
The special creation is called Vattayappam and it is made of rice and coconut sugar, cardamom, cumin and a bit of salt.
Priced at £3.95 it joins other breads on the menu including Sada Dosa, a crepe from rice and lentils, Chilla, a thin and savoury bread made from gram flower with fenugreek, Siru Uttapam, a soft pancake from ground rice and lentil and a three feet long Paper Dosa.
Owner Navdeep Basi said: “We have served up a full Gluten Free menu at Dakhin since we opened in 2004. Last year we were thrilled to be officially approved by the Coeliac U.K. and we can’t wait to show customers new and old some of the exciting dishes we have on offer. It’s important that people with Coeliac disease can feel safe when they are eating out and we take pride in the fact that we can give them an extensive range of dishes from vegetarians to chicken, lamb and fish that they will enjoy.