Cooking over fire and in the tandoor plays a central role at Angeethi, an Indian restaurant in Cardonald, Glasgow led by BBC MasterChef: The Professionals finalist Sagar Masih. Here, the kitchen blends traditional techniques from across the Indian subcontinent with a more contemporary presentation, creating dishes rooted in heritage but served with modern flair.
Inside, the dining room has a warm, cosy feel. Wooden flooring sits alongside dark blue walls and patterned wallpaper, while exposed brickwork behind the bar adds texture. A white tiled bar forms a focal point, surrounded by leather booth seating and wooden tables and chairs. At the centre of the kitchen is a modern interpretation of the traditional hearth, where the grill and tandoor drive much of the menu. Both are fired up daily, bringing smoky depth and charred flavour to meats, seafood and vegetables.
The menu begins with small plates and street-food inspired starters. Options include vegetable pakoras, chicken 65 and desi aloo tikka, shallow-fried spiced potato patties served with yoghurt and chutneys, alongside a selection of chaat dishes. From the main section, diners can explore a range of curries, rice dishes and grilled specialities. Delhi murgh makhani features tender chicken in a rich butter, tomato and cream sauce, while lamb rogan josh offers a classic slow-cooked curry.
South Indian garlic chilli chicken provides a spicier option, while vegetarian dishes include palak paneer. Hyderabadi biryani combines basmati rice with marinated chicken, lamb or vegetables cooked with traditional spices. The tandoor section features dishes such as lamb chops, smoked chicken tikka and tandoori gobi. Naan breads, roti and rice accompany the main dishes, while desserts include malai kulfi and gulab jamun.