What are the opening hours?

Wednesday 4pm - 10pm Thursday 4pm - 10pm Friday 12pm - 11pm Saturday 12pm - 11pm Sunday 1pm - 10pm

Swadish

Name: Swadish
Address: 33 Ingram Street, Glasgow, G11HA, GB
Telephone: +441415530581
Price range: ££
Rating: 5

TWO ROSETTE 🏵️🏵️
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08/09/2026

WHAT DOES SWADISH MEAN?

It’s a question I’m often asked.

For us, Swadish is about swad, flavour, taste and the feeling that comes from food made with heart.

But it’s also about what we’re trying to do with Indian food.
At Swadish, we take the flavours, traditions and techniques that have shaped me as a chef, and bring them together with the incredible produce we have here in Scotland.
We’re not trying to change Indian food.

We’re not trying to make it complicated for the sake of it.
We simply want to respect where the food comes from, celebrate the produce we have around us, and tell our story through every plate.

For me, Swadish is where Indian soul meets Scottish produce.

And that's what we’re trying to achieve, one dish at a time.

06/09/2026

Tucked away in the heart of Glasgow’s Merchant City, Swadish is housed within a historic fire station, a building with its own character, history and sense of place.

We’ve tried to preserve that character while creating a space that feels very much like us — where the heritage of the building meets the warmth, colour and spirit of Indian hospitality.

From the old architecture outside to the details inside, every corner has a story.

And then, of course, there’s the food — Scottish produce, Indian soul.

Come for the food. Stay for the atmosphere. ❤️

05/09/2026

A beautiful piece of halibut is carefully filleted by hand, taking the time to respect the fish, the cut and the quality of the produce we’ve sourced.

We believe good cooking begins with good ingredients — knowing where they come from, handling them with care, and allowing them to speak for themselves.

For this dish, we bring that beautiful halibut together with the flavours of Alleppey, Kerala. Coconut, curry leaves, spices and gentle acidity, creating a sauce that is fragrant, layered and full of character.

From whole fish to the finished plate, every step matters.
Care in the preparation. Respect for the produce. A little piece of Kerala on the plate.

03/09/2026

A few new things are coming out of our kitchen SOON.

We’ve been working on some new additions to the menu—playing with familiar Indian flavours, seasonal produce and a few ideas that have been sitting in my head for a while.

Starting with something as simple as freshly baked bread and house-made Indian-inspired butters.

Warm from the oven, made to be torn, shared and enjoyed.

It’s the little things that often make a meal memorable.

New menu. New ideas. Same Swadish. COMING SOON.

IndianCuisine ScottishProduce ComingSoon

01/09/2026

One of the simplest things, the ginger and garlic paste, is the foundation of almost all curries, chutneys and kebabs.

Making it at home is easy, and it tastes so much better than many shop-bought versions.

My simple recipe
200g fresh ginger
200g garlic
50ml neutral oil
½ tsp salt
1 tbsp white vinegar or lemon juice

Peel and roughly chop the ginger and garlic, then blend everything together until smooth. Add a splash more oil if needed to get a smooth paste.

Transfer to a clean, airtight jar and keep refrigerated. Always use a clean, dry spoon.

Chef’s tip: I like using equal parts ginger and garlic, but you can adjust the ratio depending on what you're cooking.
Make a batch once and you'll find yourself reaching for it all the time.

Save this one for your next curry night.

29/08/2026

One of the dishes on our current menu, built around a beautiful piece of Scottish produce.

Sweet Loch Fyne scallops, gently cooked and paired with the bold, familiar flavours of South India—balanced with acidity, spice and freshness.

For me, dishes like this are about letting the produce lead, then using the flavours I grew up with to tell a different story.

Simple idea, carefully executed and always with respect for the ingredient.

25/08/2026

HALEEM (COMING SOON)

A dish with a history that stretches across regions and generations.

Haleem is part of a wider family of slow-cooked meat and grain dishes, with roots linked to the Middle Eastern harisa tradition. Over time, it travelled through trade, migration and culture, evolving across South Asia, most famously in Hyderabad.

Traditionally, meat, cracked wheat and lentils are cooked slowly for hours, then continuously stirred and worked until they transform into one rich, silky texture, with the meat breaking down into fine strands.

For our version, we keep that spirit of patience and slow cooking, while giving it our own Swadish interpretation.

22/08/2026

"Details are only in the PROCESS".

Working with a whole bird is a holistic process for us—understanding the produce, respecting every part and making sure each cut has a purpose. The butchery is just as much a part of the craft as the cooking that follows.

Our duck breast is finished in the style of Chettinad cuisine, from the Chettinad region of Tamil Nadu in South India. Known f Indian flavour and our own way of cooking.

its deeply roasted and aromatic spices, with black pepper, fennel, curry leaves, roasted coconut and dried chillies at its heart.

Rather than simply chasing heat, Chettinad cooking is about layers of roasted spice, aroma, earthiness and acidity.

For us, it's about taking a beautiful whole Creedy Carver duck and bringing together respect for the produce, traditional Indian flavour and our own way of cooking.

21/08/2026

There’s something special about working with a whole fish.

This beautiful Peterhead monkfish deserves the time and care that goes into preparing it properly. From filleting to trimming, every cut is part of the process and every part of that process matters.

For me, cooking is as much about respecting the produce as it is about what finally reaches the plate.

Proud to work with such exceptional Scottish produce.
Fresh ingredients. Honest work. A labour of love.

Address

33 Ingram Street
Glasgow
G11HA

Opening Hours

Wednesday	4pm - 10pm
Thursday	4pm - 10pm
Friday	12pm - 11pm
Saturday	12pm - 11pm
Sunday	1pm - 10pm

Telephone

+441415530581

Website

http://swadish.co.uk/

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