Mother India is an indian restaurant in West End, Glasgow.
Mother India has served home-style Indian cooking in Glasgow's West End since 1990, a warren of small rooms famous for its sharing plates and slow-cooked dal.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Sharing thali, Lamb karahi
Must order: Build a table of small dishes to share; the aubergine and the karahi lamb are long-time regulars' picks.
Tip: The tapas-style spin-off, Mother India's Cafe on Argyle Street, is the cheaper way to eat the same kitchen's cooking.
Address: 28 Westminster Terrace, Glasgow G3 8AD
Stravaigin has cooked 'think global, eat local' in Glasgow's West End since 1994, a Gibson Street basement pairing homemade haggis with pan-Asian plates.
Signature: Homemade haggis, neeps and tatties, Buttermilk fried chicken
Order: The homemade haggis, neeps and tatties, on the menu since the restaurant opened.
Tip: The ground-floor cafe-bar takes walk-ins and shares the kitchen; the basement restaurant is the sit-down booking.
Ka Pao serves Southeast Asian sharing plates in a buzzy former garage off Byres Road in Glasgow's West End, all fish-sauce heat and charcoal smoke.
Signature: Fried chicken with green nam jim, Beef short rib curry
Order: The fried chicken with green nam jim and a coconut-heavy curry to share.
Tip: Sit at the bar for walk-in space and order the shorter lunch menu if you want a lighter, cheaper visit.
Shish Mahal is the West End curry house that claims to have invented chicken tikka masala in Glasgow in the 1970s, still packed for its Punjabi cooking.
Signature: Chicken tikka masala, Lamb karahi
Order: The chicken tikka masala, the dish this kitchen is said to have created.
Tip: The claim is contested but the cooking is genuinely good; book ahead at weekends when it fills with regulars.
Stravaigin has cooked 'think global, eat local' in Glasgow's West End since 1994, a Gibson Street basement pairing homemade haggis with pan-Asian plates.
Signature: Homemade haggis, neeps and tatties, Buttermilk fried chicken
Order: The homemade haggis, neeps and tatties, on the menu since the restaurant opened.
Tip: The ground-floor cafe-bar takes walk-ins and shares the kitchen; the basement restaurant is the sit-down booking.
Cafe Gandolfi has anchored Glasgow's Merchant City since 1979, a warm room of hand-carved oak serving Scottish classics like Cullen skink and smoked venison.
Signature: Cullen skink, Smoked venison
Order: A bowl of Cullen skink followed by the smoked venison with gooseberry.
Tip: The upstairs Bar Gandolfi is a quieter spot for a cocktail before or after your table downstairs.
Ka Pao serves Southeast Asian sharing plates in a buzzy former garage off Byres Road in Glasgow's West End, all fish-sauce heat and charcoal smoke.
Signature: Fried chicken with green nam jim, Beef short rib curry
Order: The fried chicken with green nam jim and a coconut-heavy curry to share.
Tip: Sit at the bar for walk-in space and order the shorter lunch menu if you want a lighter, cheaper visit.
The Finnieston is a snug former drovers' tavern on Argyle Street, Glasgow, pairing sustainable Scottish seafood with more than 60 gins in a candlelit room.
Signature: Grilled langoustine, Beer-battered fish
Order: A gin and tonic from the long list, then whatever shellfish is freshest that day.
Tip: It is as much a gin bar as a restaurant, so come early for a drink before the kitchen gets busy.
Nanakusa is a City Centre Japanese grill on Sauchiehall Street, Glasgow, turning out ramen, sushi and robata skewers to a steady after-work crowd.
Signature: Tonkotsu ramen, Robata skewers
Order: A bowl of tonkotsu ramen and a few charcoal robata skewers to share.
Tip: It is one of the few kitchens on this stretch open through the afternoon, handy for a late lunch.
Shish Mahal is the West End curry house that claims to have invented chicken tikka masala in Glasgow in the 1970s, still packed for its Punjabi cooking.
Signature: Chicken tikka masala, Lamb karahi
Order: The chicken tikka masala, the dish this kitchen is said to have created.
Tip: The claim is contested but the cooking is genuinely good; book ahead at weekends when it fills with regulars.