GLASGOW’S THE DHABBA HELPS TRNSMT REVELLERS WITH RUM TIM TIM COCKTAIL

GLASGOW’S The Dhabba restaurant has come up with a special rum cocktail to help revellers at TRNSMT festival this weekend. 

July is rum month with Saturday July 9, world rum day and the North Indian restaurant has created the RUM TUM TUM cocktail with VAHDAM® India Turmeric and Ginger tea, honey and rum to help revive those who might be flagging after the music weekender. 

The tasty concoction combines the peppery citrus bite of ginger and turmeric which are loaded with anti oxidants, and anti inflammatory properties.

 A drizzle of honey also adds digestive properties, can coat a sore throat and gives the drink a welcoming sweetness alongside the heart strengthening rum that will kick start you into next week. 

Rum has always been a sought after drink in Scotland and from the 18th and 19th century was a popular beverage in Glasgow. 

Water, sugar, lemons and limes were initially added to rum to make up the “Glasgow Punch”. 

In Candleriggs Merchant City which  is home to The Dhabba North Indian restaurant and it’s sister restaurant Dakhin,  Peter Gemmill, John Cauldwell, Frederick Hamilton and Robert Cumming began refining sugar in 1667 in their Wester Sugar House and eleven years later  started to distil rum. 

The nearby Tontine building also was home to the sugar exchange while 138 Gallowgate was the address of the Easter Sugar House in 1669. Eleven years later in 1680, it began rum production and was the sole distiller for a decade. 

All around Glasgow rum production became a huge industry with Stockwell Street housing the South Sugar House in 1700. 

Navdeep Basi from The Dhabba said: “We wanted to celebrate world Rum day with an original offering and our RUM TUM TUM cocktail sees us mix the finest ingredients with Oprah Winfrey’s favourite VAHDAM® India tea which we have just introduced to the restaurant. Our restaurant’s homes in Candleriggs are closely associated to Rum and we reckon its the perfect pick me up for TRNSMT weekend.”

RUM Tum Tum cocktail 

Boil the kettle and add our turmeric and ginger tea bag to a cup.  Add 1/2 cup of raw organic honey and let it cool. Give it a shake with a generous dash of white rum and add a slice of lemon in a glass of your choice. 

Vahdam ginger turmeric tea

Honey syrup 

Cane sugar

Lemons 

White rum


Ice 

SCOTTISH LOVE ISLANDER BIGGS CHRIS TO MARRY REBECCA GORMLEY

LOVE Islander Biggs Chris looked loved up as he revealed he’d marry fellow Islander girlfriend Rebecca Gormley in a flash if she gets down on one knee to propose to him. 
The Scottish hunk, a car repair specialist from Glasgow, who initially had his eye on twin Jess Gale when he entered Casa Amore, hooked up with Newcastle model Rebecca after leaving the hit show. 
Biggs and Rebecca who hit the headlines last week after she was accused of blackfishing after wearing her hair in braids, visited Glasgow’s The Dhabba restaurant for a double date with Chris’s parents. 
And Rebecca who had changed up her hair style following the controversy enjoyed  lamb cutlets, chicken curries and wine with Chris’s family in a corner of the restaurant away from the glare of the public.  
The couple later told theshowbizlion.com they enjoyed spending their isolation together and a loved up Biggs said: “I’m waiting for Rebecca to ask me to marry her. I’m waiting for the ring, she got down on one knee yesterday as a joke.”
Former Miss Newcastle Rebecca replied giggling: “You’ll be waiting for a long time cause I’m not getting down on one knee. 

She added: “I’m enjoying Scotland. The scenery is absolutely beautiful and the people are so nice. Obviously with lockdown we haven’t really been going out, just staying in. We came here tonight and we’ve been staying at a lodge in the Lochside hotel which was phenomenal. The scenery was so green and there were so many cows.”
The couple were even given a Bentley to drive around in while they were in Scotland. 
Rebecca added: "It’s been nice. We've been spending time here and then going back to Newcastle to spend time with my mam and my brother. We’re splitting it between the two houses. I’ve been trying lots of Scottish food.”
Later on the couple took to Instagram but as Biggs cosied up to Rebecca in bed he said she stunk of onions. 
Rebecca said: “Our meal was so nice at the indian but I literally ate a full bowl of onions.”

GLASGOW RESTAURANT WANTS FUN-GALS AND GUYS TO TRY NEW MUSHROOM ICE CREAM

A Glasgow restaurant has come up with Scotland’s first mushroom ice cream celebrating national mushroom month. 

It’s officially the season of mushrooms from September to November and with 14,000 species of wild mushroom in the U.K. we’ve got lots of celebrate. 

If you’re a fun-guy or fun-gal then The Dhabba in Glasgow’s Merchant City has definitely come up with something different. 
The Mushroom Kulfi is made by The  Dhabba’s chefs from cream, milk, sugar, cardamom powder and mushrooms which are chopped and whipped through the mixture to give it a special texture. The ice cream is topped with sugared mushroom which all taste decidedly delicious. The dish will be served throughout September for £5.95. 


The Dhabba owner Nav Basi said: “We always like to offer our customers something  a bit different in our restaurant and our chefs came up with this dish. We were all pleasantly surprised at how good this tasted and decided to run it.” 

Mushrooms provide a lot of B vitamins as well as selenium, an antioxidant which helps to support the immune system which  is perfect for the sudden change of seasons. 

Diners can go for a whole mushroom experience by having some stuffed mushroom in their starter and a main course vegan dish containing mushroom as well as this special dessert. 

mushroom fun-gal facts 

1. Official mushroom season in the U.K. runs from September to November.
2. Mushrooms are one of the oldest living organisms known to man and there are over 14,000 types of mushrooms in the UK but only 250 are edible.
3. To celebrate mushroom month The Dhabba restaurant in Glasgow’s Merchant City has come up with Scotland’s first mushroom ice cream with chopped mushrooms whipped inside the creamy texture. The surprisingly addictive Mushroom Kulfi  comes complete with candied mushrooms on top and will be served throughout September at the nut free  North Indian restaurant.
4. Mushrooms are full of umami – the fifth basic taste after sweet, salty, bitter and sour.
5. Mushrooms are the only source of vitamin D in the produce aisle and a notable source of B vitamins, phosphorus, magnesium, potassium and selenium.  They also provide a significant source of fiber, with a 3 full grams in a typical 3.5 ounce serving.
6. Mushrooms are more closely related to animals than plants and like most living organisms, are 85-95 percent water. Like mammals, mushrooms take in oxygen for their digestion and metabolism and “exhale” carbon dioxide as a waste product.
7. Mushrooms grow from spores, not seeds, and a single mature mushroom will drop as many as 16 billion spores!
8. Modern studies suggest mushrooms can be useful for antibacterial, anti-inflammatories and antioxidants. While also helping to reduce blood pressure, moderate blood sugar, reduce cholesterol, enhance the immune system, reduce stress and help in fighting many types of cancer.
9.There are more than 30 species of mushroom that  glow in the dark. The chemical reaction called bioluminescence produces a glowing light known as foxfire. If there’s no electricity around people have been known to use these fungi to light their way through the woods.

GLASGOW RESTAURANT THE DHABBA HAS HEALTH BOOSTING TEA

GLASGOW restaurant The Dhabba has come up with a special health boosting Turmeric and Ginger Six Spice Tea to celebrate afternoon tea week. 
The Merchant City nut free North Indian restaurant always tries to introduce innovative new ideas in its menu. 
And the tea which also contains cloves, black pepper, carom seeds, green cardamom, black cardamom and fennel seeds is said to help reduce inflammation, support your immune system, ease pain and reduce nausea. 
The spices which have antioxidants, anti-inflammatory and cancer-fighting properties, can also aid digestion and leave your breath smelling fresh. 
The bright yellow-orange spice, known as turmeric, has seen a rise in consumer demand over the years – thanks to its scientifically-proven health benefits. Aryuvedic medicine has used turmeric for treatment of pain and inflammatory disorders and now a compound found in this versatile spice, known as curcumin, may also help to eliminate certain viruses according to a recent study published in the Journal of General Virology. 
Owner Navdeep Basi said: “Our tea has been developed to give people an extra boost at this time. We obviously don’t have a cure all for Covid but our Turmeric and Ginger Six Spice blend can give a wee boost to those who have been a bit under the weather or who want to be kind to their system. Since it’s afternoon tea week we thought it was the perfect time to introduce this to our menu and it can be teamed up with starters, main courses or desserts.”
The Dhabba’s Turmeric and Ginger Six Spice Blend is available for £3.95 from this week.
The Dhabba and its South Indian sister restaurant Dakhin is also participating in the governments Eat Out To Help out scheme offering diners up to ten pounds off their meal Monday to Wednesday throughout August.

GLASGOW RESTAURANT COMES UP WITH HOMEMADE VEGAN PANEER

THE  Glasgow Indian restaurant that was the first in the U.K. to go totally nut free has just come up with a brand new vegan paneer cheese.
The Dhabba restaurant in the city’s Candleriggs has always led the way in trendsetting North Indian cuisine and was keen to provide its vegan customers with a taste of their famous homemade paneer cheese.
The eaterie, which already had an extensive vegan choice, as well as its chicken, lamb, fish and vegetarian dishes, has just relaunched it’s vegan menu to give even more choice to its dairy and egg free  customers.
It’s new menu features paneer handmade from soy milk (not tofu) to give a traditional taste with all the benefits.
There are currently three vegan paneer main dishes on offer - Paneer Shimla -  with peppers and onions, Palak Paneer
- a robust preparation of paneer and spinach leaves, and  Paneer Makhani Masala - a vegan cottage cheese in a tomato- based rich, creamy sauce.
All the paneer dishes are £12.95 and join other vegan delights like Subzi Tak-a-Tak with Indian squash, bitter gourd, cauliflower, aubergines and okra, Bharwan Aloo- Roasted potato stuffed with chopped vegetables and Khumb Gajar Mutter- A medley of mushrooms, carrots and green peas in a medium sauce of browned onions, tomato and ginger.
Dhabba owner Navdeep Basi said: “At Dhabba we have always taken pride in offering quality dishes whilst pushing the boundaries of Indian cuisine. The ancient art of Paneer making is something our chefs are very skilled at and we thought it would be good to create something special for our vegan customers.
We have a totally bespoke vegan menu on offer for them which now joins our other chicken, lamb, fish and vegetarian menus. We have a large range of gluten free dishes and are totally nut free. It’s been interesting and flattering to see other restaurants around the globe following our lead. We hope to set the trend with our soy milk based vegan paneer once again.”



From Scotland with Love Theshowbizlion.com

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.

BBQ FRUIT IS THE NEW GLASGOW FAVOURITE AT DHABBA

Scots Indian restaurant The Dhabba is offering customers more thrills with their grills as they celebrate National Barbecue Week with some strange fruits.
The North Indian restaurant which boasts an outside pavement area for the sunnier months often uses a tandoor for its food. The bell shaped oven traditionally made of clay fires with wood or charcoal can reach temperatures of 480 degrees Celsius (900 Fahrenheit).
For National BBQ Week which takes place from May 27 until June 2 diners will be able to enjoy a platter of tandoori fruits alongside favourites like tandoori lamb, chicken, monkfish and vegetables.
Phaldari Seekh combines unusual fruits like lychee, pink guava, mango, loquat, papaya, jackfruits and gooseberries with a hint of spicy marinade. It’s healthy and substantial dish that gives you a real taste of Asia.
Dhabba owner Navdeep Basi said of the dish: “We always strive to offer something a little different here at Dhabba. Our customers have always enjoyed our tandoori dishes and this is definitely the season for them. The marinade of our Phaldari Seekh is a hint spicy but the fruits are mostly sweet which is quite contrasting. Each bite is a different taste because of the number of fruits in them.”
The £11.95 dessert platter will be available during National BBQ week only.

SCOTLAND GETS READY FOR NATIONAL PIE WEEK : EIGHT FUN FACTS

It’s National Pie Week from March 4 -March 10 and it’s a date that is very important to  us Scots. After all, who doesn’t love a pie? 

We’ve got eight fun facts you never knew about your favourite treat to tantalise your tastebuds in the run up to the big week. 

From the Killie Pie to Desperate Dan’s Cow Pie we’ve got it covered. 

Did you know? 

1. The Forfar bridie is the cause of much controversy. The origin of the name ‘bridie’ has caused tongues to wag.  Saddler’s Bakery claims the pie was named after Maggie Bridie, who distributed the pies to local farmer’s markets ’ while other claim the pie was named due to being a culinary treat saved for special occasions such as weddings (hence bridies), which explains the horse-shoe shape for good luck. 

 2. Pie has been around since Egyptian Times. The definition of a pie is a baked dish which is usually made of a dough casing that covers or completely contains a filling of various sweet or savoury ingredients. This means lots of things qualify as pies including mixed fruit pies in North America served with a dollop of ice cream known as Pie a la mode because ice cream was trendy at the time.

3. All around the world there are competitions for unusual pies including the annual Strange Pie Contest in California and the World Championship Scottish Pie Awards In November.  In California they came up with   'Pickle and Peanut Butter pie', and 'The Club pie' (that's French fries, bacon, and mayonnaise), and the 'Candied Peppers and Chocolate pie'.

4. In North India they even eat pies! There is a traditional slow cooking technique called the Dum Puhkt (careful how you pronounce that) which started in the royal kitchens of the Awadh region in India and the words “dum” and “pukht” mean to breathe and to cook, respectively. This technique involves placing the food in a heavy-bottomed brass or clay pot called a handi, sealing it tightly with dough and cooking it over a low flame. Glasgow’s Dhabba restaurant in the Merchant City even has a special section dedicated to this gastronomic dish. 

5. Scotch pies are also known as mutton pies, and used to be frowned upon by the Scottish church who viewed them as luxurious, decadent English-style food in the Middle Ages.  Ironically they proved to be the ideal food for working men and women who bought them from pie-men or pie-wives in the city streets centuries later. The space on top of the pie, created by the raised crust, would sometimes be filled with gravy, beans or mashed potato.

6. In Roman times the pie's pastry shell was designed to be used as a baking dish, storage container, and a way to serve the filling. Records show that Romans would use meats, oysters, mussels and fish as the filling and a mixture of flour, oil and water to keep it all in place. Unlike these days where we munch everything, the pastry was often tough and inedible and designed to be put in the bin.

7. In 16th century England "surprise pies" featured live animals inside. The animals would jump out at posh dinner parties and included frogs, squirrels, foxes and, even "four-and-twenty blackbirds." At one dinner attended by Charles I, they say a huge pie was placed on the table and when the crust was removed, a dwarf jumped out from the pie! Don’t think he was eaten.

8. Two of Shakespeare’s characters met their death through a Pie! Out of  74 scripted deaths throughout his 38 plays there were plenty of stabbings, poisonings and beheadings. In Titus Andronicus (Shakespeare's first tragedy), Titus Andronicus wreaks revenge on Queen Tamora and her family for their evil deeds by baking her sons into a pie and serving it to her.

From Scotland with Love Theshowbizlion.com