Madurai Restaurant

Madurai Restaurant Welcome to Madurai, your gateway to a South Indian inspired dining experience in the heart of Glasgow.
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Renowned for its culinary heritage, our restaurant brings a rich tapestry of flavours and traditional recipes to your table.

The sun came out over St Vincent Street today. Good timing.South India has always known how to cook for the heat. Not he...
23/06/2026

The sun came out over St Vincent Street today. Good timing.

South India has always known how to cook for the heat. Not heavy, not rich in the way that slows you down. Food built around coconut milk, tamarind, fresh curry leaves, spice that sharpens rather than smothers. Dishes designed for a climate where warmth is a given, not a surprise.

Glasgow doesn’t always get days like this. But when it does, the food makes a different kind of sense.

Light food for warm days. We’ve been ready for this one.

Can a margarita be South Indian? We think so.We infuse our tequila in-house with smoked green chilli, shake it with swee...
19/06/2026

Can a margarita be South Indian? We think so.

We infuse our tequila in-house with smoked green chilli, shake it with sweet alphonso mango and fresh lime, then rim the glass with red chilli and salt and drop in a fresh green chilli.

The result is something that feels familiar and completely new at the same time.

Have you tried it?

There’s something about a graduation that stops you in your tracks. Not just the achievement itself, but the people gath...
17/06/2026

There’s something about a graduation that stops you in your tracks. Not just the achievement itself, but the people gathered around it. The ones who drove you there on early mornings, talked you through the hard days, and were already proud long before the results came in.

Food has always been how South India marks its biggest moments. Not a quiet dinner, but a table full of dishes, passed from hand to hand, with conversation filling every gap between courses.

That’s the spirit behind our Graduation Menus, featuring sharing feasts built for celebrating together. Starting from £30 per person.

Book your table at Madurai 🎓

Poondu means garlic. Just garlic. No hidden meaning, no clever metaphor, it is the Tamil word for the thing itself. And ...
14/06/2026

Poondu means garlic. Just garlic. No hidden meaning, no clever metaphor, it is the Tamil word for the thing itself. And in South Indian cooking, that one small word covers a surprising amount of ground.

Our Poondu Chicken takes garlic seriously. Whole cloves fried down slowly until they go soft, sweet, and almost jammy, then built into a sauce with ginger, red chillies, and curry leaves until the garlic more or less melts into the sauce. What you end up with is deep, warm, and quietly addictive. Not the kind of garlic that announces itself the moment you walk back into the office.

Some menus shorten this to garlic chilli chicken, which is fair as a description but does not quite capture it. Garlic has been doing serious work in South Indian kitchens for thousands of years. Ours has just been getting on with it.

Come try the Poondu Chicken. Maybe share it. Maybe don’t, depending on your evening plans.

This is Madurai. South Indian inspired cuisine on St Vincent Street, right in the heart of Glasgow. A menu shaped by reg...
11/06/2026

This is Madurai. South Indian inspired cuisine on St Vincent Street, right in the heart of Glasgow. A menu shaped by regional South Indian traditions, and a spot that has quietly become one of the Glasgow’s most interesting places to eat.

If you have not been in yet, this is your sign.

That bottle is Indri, a single malt whisky distilled in India, triple-cask aged in bourbon, PX sherry, and wine barrels....
09/06/2026

That bottle is Indri, a single malt whisky distilled in India, triple-cask aged in bourbon, PX sherry, and wine barrels. Vanilla, dried fruit, warm spice, a finish that stays with you.

This Father’s Day, every father dining at Madurai receives a complimentary dram, poured at the table, no fuss.

But the dram is just the start.

Father’s Day comes around every year and somehow it still catches you off guard. The reminder that time moves, that the people you love deserve more than a card and a rushed afternoon. A proper evening together, good food, no distractions. That’s the thing worth giving.

South Indian food and Indian whisky. Two things that, it turns out, belong at the same table.

Book the table. Bring your dad. Make it one he remembers.

Scotland and South India have more in common than you might think. Both are defined by their coastlines. Both have fishi...
05/06/2026

Scotland and South India have more in common than you might think. Both are defined by their coastlines. Both have fishing traditions that go back further than recorded history and produce seafood of extraordinary quality.

Scottish monkfish, for its part, spent most of the last century being ignored entirely. Thrown back by fishermen who had no use for it, dismissed as too strange looking, too unfamiliar. It took the rest of Europe a long time to realise what they were missing.

At Madurai those two stories meet on the grill. Scottish monkfish, marinated in coconut, turmeric, and yoghurt, grilled until the outside chars and the inside stays tender. Centuries of South Indian coastal knowledge applied to some of the finest fish in Scottish waters.

It is the kind of dish that makes the distance between two coastlines feel very small. Come and find out why.


We did it.Madurai’s Coeliac Awareness Luncheon raised £2,552.88 for Coeliac UK.Thank you to everyone who came, bid, dona...
03/06/2026

We did it.

Madurai’s Coeliac Awareness Luncheon raised £2,552.88 for Coeliac UK.

Thank you to everyone who came, bid, donated, and helped make the afternoon what it was. Every ticket, every auction lot, every contribution went straight to a cause that matters.

Coeliac awareness doesn’t stop today. 1 in 100 people in the UK have coeliac disease. 64% remain undiagnosed. That’s who this was for.

From all of us at Madurai, thank you.

South Indian food has never needed much explaining. It arrives at the table and does the work itself. Spice that builds ...
29/05/2026

South Indian food has never needed much explaining. It arrives at the table and does the work itself.

Spice that builds rather than burns. Texture that comes from technique, not shortcuts. Flavour rooted in fermentation, tempering, coconut, tamarind, curry leaf.

A cuisine that has fed an entire subcontinent for thousands of years and never once felt the need to explain itself.

This is what a Madurai starter spread looks like. Come hungry.

The dosa predates most of what we think of as Indian cuisine. Some food historians trace it back over 1,500 years to the...
26/05/2026

The dosa predates most of what we think of as Indian cuisine. Some food historians trace it back over 1,500 years to the ancient Udupi region of coastal Karnataka, where temple kitchens refined the art of fermenting rice and lentil batter into something crisp, paper-thin and deeply savoury.

No wheat. No gluten. Not by modern dietary design, but by the logic of a cuisine that never needed it. The fermented batter of rice and urad dal has always been the foundation, and that foundation has remained unchanged for centuries.

The masala filling came later. Spiced potato, tempered mustard seed, curry leaf. Vegan by nature, gluten free by tradition. Served with sambar and two chutneys, exactly as it has been along the spice routes of the Malabar Coast for generations.

At Madurai, every dish we serve is gluten free. Not as a concession, but because the cuisine demands it. The Masala Dosa is a good place to start understanding why.

Address

142a St Vincent Street
Glasgow
G25LQ

Opening Hours

Monday 12pm - 10pm
Tuesday 12pm - 10pm
Wednesday 12pm - 10pm
Thursday 12pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 1pm - 9pm

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