Swadish

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TWO ROSETTE 🏵️🏵️

AA Restaurant of the Year – Scotland 2026-27
Swadish by Ajay Kumar is an Indian fine dining restaurant in Glasgow's Merchant City, bringing traditional Indian flavours and techniques together with Scotland's seasonal larder. AA Restaurant of the Year – Scotland 2026

Swadish by Ajay Kumar is an Indian fine dining restaurant in Glasgow's Merchant City, bringing traditional Indian flavours and techniques together with Scotland's seasonal larder.

24/10/2026

Recipe Ingredients
Serves 2

Prawn
350g large kind prawns (cleaned)
1/2 tsp turmeric powder
1/2 lemon (juice)

Puree
5 tbsp oil
50g ginger (roughly sliced)
50g peeled garlic cloves
1 large onion (thinly sliced)
1 large tomatoe (roughly cut)
1/2 cup water

Masala
5 tbsp oil
1 large onion (finely chopped)
2 green chillies (sliced)
3 large tomatoes (finely chopped)
2 tsp turmeric powder
2 tsp Kashmiri red chilli powder
2 tbsp corinder powder
1 tsp cracked black peppercorns
2 tsp cumin powder
50g unsalted butter
2 tbsp chopped corriander leaves
1/2 lemon (juice)
Salt as required
Warm water as required

The soul of Indian cooking lies in the little things. 🌿The aroma of freshly ground spices, the tang of a carefully prepa...
23/10/2026

The soul of Indian cooking lies in the little things. 🌿

The aroma of freshly ground spices, the tang of a carefully prepared chutney, the balance of heat, acidity and sweetness — these are the details that bring a dish to life.

At Swadish, our spice blends and chutneys are more than accompaniments. They carry memories of home, regional traditions and the generations who understood that the smallest details can make the biggest difference.

For me, respecting Indian culinary heritage means understanding each ingredient, taking the time to build flavour, and never losing sight of the traditions behind it.

A little spice. A little tang. A whole lot of heritage.

Before it was Swadish, it was a fire station.These historical photographs offer a glimpse into the past of the building ...
20/10/2026

Before it was Swadish, it was a fire station.

These historical photographs offer a glimpse into the past of the building we are so proud to call home.

Long before the aromas of Indian spices filled these walls, this was a working fire station in the heart of Glasgow’s Merchant City. Its granite walls and historic character carry the marks of another time, another purpose, and countless untold stories.

When I look at these photographs, I’m reminded that buildings, much like food, carry memories. They evolve, find new purpose, and become part of people’s lives in different ways.

Today, at Swadish, we bring together Scottish produce and Indian culinary heritage within these historic walls — adding our own chapter to the story of this remarkable building.

The building has a history. Swadish is part of its next chapter.

I wonder how many of you remember this building as a fire station? ❤️

AjayKumar

17/10/2026

Butter, cream, spices… and paneer! 🤤🔥 Who could say no to Paneer Butter Masala?

Rich, velvety and packed with flavour, this is one of those Indian classics that turns a simple meal into something special.

In this recipe, I’m sharing my take on a much-loved favourite in the most easy way, perfect for scooping up with hot naan or enjoying with a bowl of steamed rice.

Now tell me… are you team naan or team rice? 👇

Save this recipe for your next curry night and tag someone who would love this! ❤️

Recipe Ingredients
Serves 2-3
Puree
1 large onion
3 medium tomatoes
2 green chilles

Masala
5 tbsp oil
2 tsp cumin seeds
2 inches of cinnamon sticks
3 bay leaves
5 cloves
7-8 green cardamoms
2 finely chopped onions
2 tbsp ginger and garlic paste
2 tsp Kashmiri red chilli powder
2 tsp turmeric powder
2 tbsp coriander powder
1 tsp cumin powder
50g cashew nut paste
Salt to taste
Warm water as required

Paneer
250g paneer (slices)
70g unsalted butter
1/2 tsp Kashmiri red chilli powder
1/2 tsp turmeric powder
1/2 tsp Kasuri methi leaves
300g paneer (sliced)
1/4 tsp Salt
30ml cream
20g cold butter
1 tbsp stems of coriander (chopped)
2 green chilles
Sliced ginger

Swadish

Jeerakasala rice, also known as Kaima rice, is at the heart of Malabar biryani. These small, delicate grains are prized ...
17/10/2026

Jeerakasala rice, also known as Kaima rice, is at the heart of Malabar biryani. These small, delicate grains are prized for their distinctive aroma, subtle flavour and beautiful texture. Unlike long-grain basmati, Jeerakasala has its own character fragrant, delicate and deeply connected to the culinary heritage of Kerala’s Malabar coast.

For generations, this rice has been an essential part of a regional food tradition shaped by trade, culture and family recipes. Its delicate nature calls for care; its aroma deserves to be preserved, not overwhelmed.

At Swadish, respecting the produce means understanding where it comes from, what makes it special, and why it matters to the dish. Because an authentic Malabar biryani is not simply about the spices or the cooking technique, it begins with the right rice and the heritage it carries.

Respect the produce. Honour the heritage. Let the flavours tell their story.

✨ GLASGOW, LET'S CELEBRATE DIWALI AT SWADISH! 🪔This November, join us for a very special evening celebrating the Festiva...
15/10/2026

✨ GLASGOW, LET'S CELEBRATE DIWALI AT SWADISH! 🪔

This November, join us for a very special evening celebrating the Festival of Lights through the flavours of India, the finest Scottish produce and the mesmerising rhythms of live tabla. 🥁

Expect festive bites, Scottish sea trout chaat, our slow-cooked lamb raan served with a celebratory Indian feast, indulgent Indian sweets and much more — all in the unique surroundings of Swadish in Glasgow's Merchant City.

🪔 DIWALI AT SWADISH 6-8 November 2026 🍽️ Special festive menu 🥁 Live tabla entertainment ✨ £60 per person
Gather your family and friends, dress for the occasion and celebrate an evening of food, music, light and togetherness with us.

Scottish Produce- Indian Soul

Limited seats available — advance booking is required.

�The Spirit of GlasgowOn Thursday 29 October, I’ll be joining some brilliant chefs and friends, Gary Townsend, Graeme Ch...
14/10/2026

�The Spirit of Glasgow

On Thursday 29 October, I’ll be joining some brilliant chefs and friends, Gary Townsend, Graeme Cheevers and Conner Magee, at Elements for a very special dinner in support of Hospitality Health.

Between us there’s Michelin-starred and Michelin-recognised cooking, multiple AA Rosettes and, after Swadish was recently named AA Restaurant of the Year Scotland, it feels like a particularly special time to come together around the same table and kitchen.

This time we’re also joined by Neill Murphy and John McGuire of Scottish Rogue, who have created an exclusive wh**ky journey for the evening around the theme The Spirit of Glasgow.

They’ll guide guests through a standout line-up including Clydeside Napier, Glengoyne 15, Craigellachie 17, Glasgow 1770 Amarone Cask Finish and Ardgowan 10 Year Old 100 Proof Sherry Cask, with all of the drams included as part of the experience. Selected Little Beauty w**es will also be served alongside key courses, so the drinks are every bit as considered as the food.

I’ll open the menu with Creedy Carver duck, followed by Gary’s Scottish langoustine, Graeme’s Highland red deer and Conner’s smoked apple and spelt dessert.

For anyone not taking the wh**ky journey, a full Little Beauty w**e pairing will be available throughout as an alternative.

There’s also the option to add an artisan cheese course with a Bunnahabhain Special Release or Little Beauty w**e pairing, plus a live auction and raffle with some exceptional experiences and prizes, all helping us raise even more for Hospitality Health.

This is our third dinner together for Hospitality Health within a year, but each one has had its own identity. I’m really looking forward to this one.

Thursday 29 October

Elements, Bearsden | just 10 minutes from Glasgow’s West 

Booking link in the bio ♥️

Some places stay with you long after you’ve left. 🇮🇳❤️The colours of the bazaars, the aromas drifting from street-food s...
12/10/2026

Some places stay with you long after you’ve left. 🇮🇳❤️

The colours of the bazaars, the aromas drifting from street-food stalls, the calls of vendors, the endless movement and the warmth of the people you meet along the way.

For me, these streets are more than just memories. They are a connection to my roots, to the flavours I grew up with, and to the everyday people who keep India’s incredible food culture alive.

Every corner has a story, every stall has its own magic and every aroma brings back a memory. From the simplest street-side bite to the most beautiful conversations with local vendors, these are the moments that remind me why I fell in love with food in the first place.

As a chef, I can travel the world, but there is something about India’s streets that always brings me back to where it all began.

The best food memories aren’t always made in restaurants. Sometimes, they’re found in the heart of a bustling bazaar. ❤️

Address

33 Ingram Street
Glasgow
G11HA

Opening Hours

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

Telephone

+441415530581

Website

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