Swadish

15/06/2026

13/06/2026

11/06/2026

Every restaurant has a menu.

But behind every great restaurant is a story.

A story of risks taken, lessons learned, traditions preserved, and a vision that refused to fit into a box.

Swadish was never about serving curry. It was about reimagining Indian cuisine through the lens of Scotland's finest produce.
Here's how that journey began...

10/06/2026

Delighted to be taking part in this year’s Hospitality Health charity dinner at Elements on Thursday 25th June.

I’ll be joining Gary Townsend, Connor Magee and Graeme Cheevers for a one-night-only collaborative menu, with each chef creating a course for the evening.

Guests can expect a Billecart-Salmon Champagne reception, seasonal canapés, bread from Wild Hearth Bakery, paired wines from ’Art du Vin and an unforgettable evening of food and hospitality.

Most importantly, the event will raise valuable funds for Hospitality Health, a charity that provides vital support to people working throughout our industry.

Places are extremely limited and tickets are now on sale.

Thursday 25th June | Elements, Bearsden

Book via the link:



https://sevn.ly/xLVIGJZr

09/06/2026

Scotland meets Kerala.

Loch Fyne scallops served with a slow-cooked Keralan tomato chutney, sharp pickled kohlrabi, and a feather-light sago crisp. A dish inspired by the spice routes of southern India and the remarkable seafood found on Scotland’s shores.

Simple ingredients, layered flavours, and a story on every plate.

08/06/2026

A wonderful day at the Queens Park Food Festival, celebrating great food, passionate producers, and the incredible talent within Scotland's culinary community.

It was a pleasure sharing the stage with such talented chefs and demonstrating one of my favourite dishes for everyone who stopped by to watch, chat, and ask questions.

A heartfelt thank you to the , fellow chefs, volunteers, and everyone who came along to support the event. The enthusiasm and love for food made it a truly memorable day.

Looking forward to seeing you all again at the next festival.

05/06/2026

This is such a an honour, to be listed amongst the top culinary legends of Scotland. Thank you .

04/06/2026

Dum Ka Murgh

Originating from the royal kitchens of Awadh, dum cooking is a centuries-old technique where food is slow-cooked in a sealed vessel, allowing flavours to develop naturally over time. This dish honours that tradition, celebrating patience, craftsmanship, and the rich culinary heritage of Northern India.

Recipe Ingredients
Serves 3-4

1 medium chicken (cut into pieces)
4 tbsp ginger & garlic paste
1/2 cup tbsp plain yogurt
3 tsp turmeric powder
2 tsp Kashmiri red chilli powder
3 tbsp coriander powder
1/2 cup mint leaves (roughly chopped)
1/2 cup coriander leaves (roughly chopped)
2 mild green chillies (sliced)
1 cup fried onion
1 tsp salt

Paste
50g dried coconut slices
8 almonds
2 tsp melon seeds
2 inches of cinnamon stick
8 green cardamoms
10 black peppercorns
Warm water to grind into paste

Cooking process
5 tbsp ghee/cooking oil
100ml milk with large pinch of saffron strands
50ml fresh lemon juice
Salt to taste

Optional (for smoking curry)
2 pieces of live lumpwood charcoal
2 cloves
1/2 tsp ghee/oil

03/06/2026

This dish is a celebration of Highland game through an Indian lens.

Ardverikie roe deer is gently roasted and paired with a velvety Awadhi korma sauce, balancing the richness of the venison with the brightness of green apple, earthy wild oyster mushrooms, and the sharp sweetness of raspberry.

A dish that bridges Scottish terroir and the refined heritage of Awadh.

01/06/2026

A Celebration of Kerala’s Biryani Heritage

Crafted with fragrant Jeerakasala rice, prized for its delicate aroma and ability to absorb layers of spice, our biryani is slow-cooked to bring together depth, fragrance and texture in every spoonful. Served alongside crisp papad, cooling boondi raita, rich date pickle and a deeply spiced salan, each accompaniment plays its part—balancing sweetness, heat, acidity and crunch.

A dish where tradition meets precision, showcasing the beauty of regional Indian cooking through thoughtful contrasts and timeless flavours.