"One of the 5 places for a great Glasgow Curry" - The Glasgow Herald

Evening Times

VISITED by Val and Les Turner and their children, Callum, 10 and Iona, 8.


The Alishan is a traditional Indian Restaurant in the south side of Glasgow. It is bright and comfortable.


Everything you would expect to find on an Indian restaurant plus many more dishes.

Starters include various types of Pakora from £2.30, chicken tikka (£3.70), vegetable puri (£3.80) and a chef’s platter which has five types of Pakora, chicken chaat, chicken and lamb tikka, Sheikh kebab, spiced onion and Popadoms for £9.50.

There were nine pages of main dishes on the menu, including chicken korma Ceylonese £5.90, Vegetable masala £5.90 and special Bhoona king prawn £8.50. There is a large selection of European dishes.


Yes – a fabulous choice of 24 dishes, including mince and potatoes (£5.50), chicken tikka (£6.50), prawn curry (£5.50) and haddock, salad and chips (£5.00).


We were given complimentary popadoms, spiced onion and Bombay mix when we arrived. We shared a portion of vegetable Pakora (£2.30 and a portion of chicken Pakora (£3.60) to start and both plates were cleared almost immediately. When we ordered our meals Iona told Chico, one of the owners, that she was not too keen on spicy food so he brought a chicken puri made especially for her to try – we were not charged for this and Iona loved it.


The staff, including Chico and Ali, were great and gave good advice when we ordered. Just the most friendly staff you could meet. Calum and Iona were taken into the kitchen to see round and came out with popadoms.


Definitely, and for a take-away.

The Herald Going Out

Style: Neighbourhood Haunt

Food: Indian

A local favourite in the Mount Florida district of the city’s Southside, serving the catchments of Langside, Cathcart, and Battlefield as well, Alishan is something of a time capsule, style-wise. Not much (if anything) has changed in the 18 years that the restaurant has traded here. The motto has long been “good food to please the senses” and the traditional if predictable kormas (either sweet or spicy) and Balti’s are augmented with some specials such as piquant chicken pholan devi made with chillis, a Ceylonese sauce, coriander, and garlic. There are also more than 30 vegetarian options.

The other four:


People born in Britain seem to carry a real attachment to their home region’s curry, whether from the Midlands – “birthplace of the Balti”, or Manchester. When it comes to Glasgow, however, any local bias is confirmed by an international reputation for excellence. There’s naturally competition with Edinburgh of course, but the west coast has certainly earned its right to brag. In the last two years, Glasgow has been UK Curry Capital in a competition sponsored by brewers Kingfisher. Edinburgh, with Bradford, was runner up in 2003. But what signifies the traditional Glasgow curry? Though the city’s Asian population is diverse, many trace their origins to the Punjab. Elsewhere including the Scots capital, most Indian restaurants are owned by descendants of Bangladeshi immigrants. In Glasgow, the prominence of northern Indian and eastern Pakistan helps to explain our proclivity for Pakora.

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