SquareMeal Review of
Views of the City Halls and the Old Fruitmarket are a bonus at this spacious first-floor Indian – one of the first to bring south Indian cuisine to Glasgow. Bare black tables, wooden ceiling slats,
plants and classy black/green colour schemes set the tone for a comprehensive menu of specialities from Karnakata, Kerala and neighbouring provinces. The open kitchen knocks out a range of dosas
and uttapam pancakes, as well as bowls of rasam soup and nibbles such as batata bonda (potato dumplings deep-fried in chickpea flour). Seafood is a strong suit (try monkfish simmered in spicy
coconut and tamarind sauce), but there’s also plenty for meat eaters and veggies – from poondu milagai koli (a fiery chicken dish with garlic and crushed red chilli) to ennai kathrikai (aubergines
in peanut and sesame sauce). Bread is preferred to rice, and Dahkin is also serious about wines.