Seven course tasting menu at The Dhabba

We’ve seen this in a few places in Glasgow now, it’s a version of a Delhi street food delicacy (in Bombay it’s known as Panipuri) with a combination of sour, sweet, spicy and tangy fillings topped with cool yoghurt to prepare you for the meal ahead.

Soup isn’t something I can think of having in an Indian restaurant before and spinach is an ideal leafy vegetable to make a hearty, comforting soup, perfect for this time of year. I love soup, especially in the winter months and this Punjabi recipe had a little bit of warming spice for heat and flavour.

While Punjab is not a sea state it does have a number of rivers, in fact Punjab basically translates as ‘land of five rivers’ so freshwater fish can be seen on many dishes within the region but you’re not going to find many Indian freshwater fish in Glasgow so here we have gently marinated sea bass wrapped in lettuce leaves and steamed. Complemented by spiced egg!

A barbecued lamb chop, or more precisely lamb cooked in a tandoor has a distinctive smokey flavour and soft texture. This came with three wee potatoes and a side of rice.

Also known as murgh maskawala or simply butter chicken, this dish is usually made with almonds but not here, in fact The Dhabba is now completely nut-free to accommodate for allergy sufferers. So what we have is pan-seared chicken with a rich, creamy maskawala sauce, mushrooms, peppers and mint paratha.

I love rice pudding. Served cold, as is typical in Indian restaurants this had a plentiful dollop of Kashmiri dried apricots which had been rehydrated in a sugary syrup. Very sweet and creamy!

…and to finish, a very sweet Chai tea. Blended spices brewed with milk to relax at the end of the meal.