Review on The Dhabba

Dhabbas are unpretentious roadside diners common across North India, and this stylish venue aims to bring an authentic taste of that region to Glasgow's Merchant City district. Since opening, the place has garnered rave reviews for its dazzling food and equally stunning decor - think vibrant colour schemes, luxuriant greenery and massive photos on the walls.

The kitchen puts its faith in top-notch ingredients, authentic cooking techniques and traditional recipes - although there's a healthy edge to the food, with minimum use of oil, butter and cream. A raft of tandooris and tikkas are one of the high points - expect anything from black bream and monkfish to impressive raan sikandari (sizzling baby leg of lamb cooked in its own juices and served with dark rum or plum sauce).

Also look for the special 'dum pukt' dishes based on the princely eighteenth-century tradition of cooking in sealed pots (try lamb pieces in a golden saffron sauce garnished with a dish of egg yolk). There are also fascinating curries, vegetables and breads (look for the delicate, ultra-thin roomali roti).

The Dhabba is also featured in: Michelin Guide

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Cuisine

Indian

Chef

J D Tewari

Restaurant Opening Times

Lunch: 12.00 - 2.00pm (1.00 - 11.00pm Sat & Sun)
Dinner: 5.00 - 11.00pm

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Dhabba

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Facilities at The Dhabba

  • Pre theater meals
  • Private parties
  • Vegetarian menu
  • 100 covers

Address

The Dhabba
44 Candleriggs
City of Glasgow
Glasgow
G1 1LE

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The Dhabba Sample Menu

SAMPLE A LA CARTE MENU

Shorba - Soup

GOSHT KALI MIRCH KA SHORBA
A spicy lamb and black pepper soup.
4.50

DAAL SHORBA
A thin and delicate soup of lentils, poured over a bed of rice.
3.95

TAMATUR AUR DHANIYA SHORBA
A confluence of tomatoes flavoured with fresh coriander.
3.95

Shuruvaat - Starters

KOLIWADA JHEENGA
King prawns marinated with carom seeds, lemon juice and spices, folded in batter and fried.
6.50

MAHI TUKRA
Chunks of haddock marinated in ginger, garlic, crushed green chillies, and lemon juice. Fried in a delicate batter flavoured with carom seeds.
6.50

SEEKH KABAB
Lamb mince mixed with assorted spices and fresh herbs, shaped onto a skewer and roasted in a clay oven.
5.95

GOSHT KATHI ROLL
Small chunks of sautéed lamb and diced peppers wrapped in roomali roti and cooked in hot oil.
5.95

RESHMI SEEKH
Chicken mince mixed with chopped ginger, garlic, green chilli and coriander, shaped onto a skewer and roasted in a clay oven.
5.50

CHAT PUTTA MURG
Chicken pieces marinated in ginger, garlic, coriander and lemon juice, flavoured with mint.
5.50

BHARLOAN DHINGRI
Fresh button mushrooms filled with grated paneer, chopped nuts, spices and batter fried.
4.95

ALOO KE SOOLÉ
Croquets of minced potatoes, paneer, fried onion and spices with a touch of fenugreek.
4.95

HARA BHARA KABAB
Deep fried patties of minced vegetables flavoured with herbs and spices.
4.95

PAPAD ROLLS
Crispy golden popadoms filled with spiced potatoes and green peas.
4.95

SHURUVAATI THAL (Serves two)
An assorted platter of king prawn, lamb, chicken and two vegetarian starters.
12.95

Tandoor Sé - From The Clay Oven
A host of mouth watering meats, fish & vegetarian preparations marinated in 'North Indian' spices, cooked in the clay oven & served dry with a garnish. A starter, to share or a main course with a choice of sauces listed below.

TANDOORI NISHA
Jumbo tiger prawns marinated with exotic spices, flavoured with saffron, yogurt and rose water.
26.95

MACHI TIKKA
Tender cubes of monkfish marinated in a blend of spices. Cooked to a juicy finish.
19.95

TANDOORI MACHI
Whole black bream marinated with ground chillies, garlic, ginger and a hint of mustard oil. Served on a sizzler.
18.95

JALPARI TIKKA
Chunks of salmon flavoured with turmeric, carom seeds, ginger and garlic.
17.50

DARIYA KE RATAN
A mixed tandoori seafood platter of salmon tikka, monkfish tikka and king prawns flavoured with saffron.
18.50

TANDOORI PASLIYAN
Lamb chops marinated in ginger, garlic, strained yogurt and flavoursome masalas.
17.50

BOTI KABAB BADAMI
Fillets of lamb marinated with almond paste and mildly spiced yogurt.
12.95

MURG ACHARI TIKKA
Chicken breast pieces marinated in yogurt and pickle masalas.
11.95

MURG MALAI TIKKA
Chunks of chicken breast marinated in cardamom, mace and a paste of cashew nuts and cream.
11.95

HARYALI MURG TIKKA
Pieces of chicken breast marinated in a refreshing blend of mint, coriander and spinach.
11.95

KESARI PANEER TIKKA
Cubes of paneer and sliced pepper marinated in yogurt, saffron and dried fenugreek.
9.50

MANSOORI DHINGRI
Juicy button mushrooms flavoured with an earthy blend of yogurt, fresh herbs and spices.
9.50

MILI JULI SABZI SEEKH
An assortment of cauliflower florets, potatoes, mushrooms, peppers and onions flavoured with a medium marinade of tandoori masalas.
9.50

TANDOORI SANGAM (Serves two)
A tandoori mixed platter of our finest monkfish, lamb and chicken tikkas.
28.95

CHOICE OF SAUCES
Bhuna
A smooth sauce of onions, tomatoes and red chilli with a subtle flavour of mint.
3.95

Kadai
A medium sauce of onions and tomatoes with diced peppers.
3.95

Palakdaar
A medium and velvety sauce of fresh spinach with a hint of cream.
3.95

Maskawala
A mild and rich sauce of tomato, cashew nut, butter and cream.
3.95

Dum Pukht
The art of Dum Pukht cooking traces its origins to the times of the Nawabs of Awadh - rulers of the Northern Provinces of India during the 18th century. Dum Pukht means to breathe and to cook. The cuisine owes its excellence to the fact that the food, sealed in a dish, is cooked in its own juices and retains all its natural aromas and flavours. Please allow 20-25 minutes for your Dum Pukht dish to be served.

MACHI DUM SUNEHRI
Pieces of monkfish with assorted peppers in a mild sauce of garlic and cream.
£18.95

JHEENGA DUM NISHA
King Prawns tempered in a creamy ajwain marinade and cooked in a medium sauce.
£17.95

KUNDAN QALIYA
Tender lamb pieces simmered in an exotic golden yellow sauce flavoured with saffron and garnished with a disc of egg yolk.
£16.95

GOSHT DUM NAZAKAT
Our royal supreme aromatic Dum style lamb preparation with flavours of saffron
and cardamom.
£16.95

MURG BEMISSAL
Boneless chicken tikka pieces simmered in a silky tomato sauce with flavours of cinnamon and cloves.
£15.75

MURG KHUSK PURDAH
Malai chicken tikka pieces cooked with a medley of vegetables.
£15.75

QUSER-E-PUKHTAN
Paneer cubes sauteed in a tomato based sauce with cheddar cheese.
Vegetarian £11.45

DUM ALOO BHARWAN
Seasoned paneer and herbs cradled in a roast potato barrel with a brown vegetable sauce.
Vegetarian £11.45

Samudra Sé - From The Ocean

ACHARI NISHA
Butterflied jumbo tiger prawns cooked in a fiery aromatic sauce flavoured with fenugreek, onion and fennel seeds.
21.95

MASALA MACHLI
Cubes of monkfish simmered in a thick sauce of caramelised onions, tomatoes and diced peppers.
19.95

MACHI BEGUM BAHAR
Pieces of monkfish simmered in a creamy sauce of caramelised onions, tomato and turmeric.
19.95

JHEENGA MASALEDAR
King prawns cooked in a smooth sauce of onion, and tomato and garnished with coriander.
18.50

JHEENGA MAHARAJA
King prawns sautéed in butter and simmered in a rich sauce of onion, tomato and cashew nut paste with a touch of cream.
18.50

JHEENGA DUM BIRYANI
A classical aromatic basmati rice dish prepared with king prawns, slow cooked in a dum style and garnished with coriander. Best enjoyed with a Daal or Raita.
16.50

Lazeez Gosht - Lamb Preparations

RAAN-E-CHANGEJI
Tender whole baby leg of lamb slow cooked in its own juices with herbs, spices and dark rum. Served on sizzler with the sauce on the side.
17.50

ACHARI GOSHT
A fiery lamb dish cooked in a hot sauce flavoured with pickle masalas.
13.50

SAAG GOSHT
Boneless chunks of lamb cooked gently in a thick traditional sauce of mustard leaves and spinach.
13.50

ROGAN JOSH
Lamb on the bone slow cooked in its own juices with peppery masalas until the marrow dissolves.
13.50

BHUNA GOSHT
Boneless lamb pieces sautéed in a thick sauce of caramelised onions and aromatic spices.
13.50

DAAL PALAK GOSHT
A wholesome dish of tender lamb simmered in a sauce of yellow lentils and shredded spinach.
13.50

LUCKNOWI GOSHT KORMA
Boneless pieces of lamb cooked in a creamy sauce of onions and cashew nut.
13.50

GOSHT DUM BIRYANI
A classical aromatic basmati rice dish prepared with tender lamb, slow cooked in a dum style and garnished with coriander. Best enjoyed with a Daal or Raita.
12.50

Murg Ké Andaaz - Chicken Prepararion

DHABBA MURG KHASIAT
A spicy chicken tikka dish in smooth sauce of onions, tomatoes, ginger and garlic.
12.50

MURG KALI MIRCH
Chicken breast pieces cooked in a traditional sauce of onions and tomato, rich in ground black pepper.
12.50

METHI MURG PATHANI
Chicken simmered in an onion and tomato sauce with fresh fenugreek and a touch of green chillies.
12.50

TIKKA DO PYAZA
Boneless chunks of chicken breast sautéed in a reduced sauce with an abundance of onions.
12.50

MURG PALAKDAAR

Chunks of chicken breast simmered in a smooth medium sauce of fresh spinach and butter, finished with a touch of cream.
12.50

MURG MASKAWALA
Chicken tikka pieces simmered in a rich and smooth sauce of tomato, cashew nut, butter and cream.
12.50

MURG DUM BIRYANI
A classical aromatic basmati rice dish prepared with chicken breast pieces, slow cooked in a dum style and garnished with coriander. Best enjoyed with a Daal or Raita.
11.50

Subzi Mandi Sé - From The Vegetable Garden

KADAI PANEER
Cubes of paneer sautéed with chunks of peppers and onions in a thick sauce.
10.95

PANEER BUTTER MASALA
Paneer cubes simmered in a smooth buttery sauce of onion, tomato and cashew nut.
10.95

PANEER MATTER
Paneer cubes and green peas cooked in a mild to medium sauce of onion and tomato.
10.95

PALAK PANEER
Paneer cubes cooked in a velvety sauce of spinach and butter, with a touch of cream.
10.95

SUBZI JALFREZI
Assorted garden vegetables sautéed with fresh herbs, cumin and ground coriander.
9.95

BHENDI DO PYAZA
Okra fingers sautéed in a little sauce with an abundance of onions.
9.50

ALOO BENGUN SHIMLA
Chunks of potatoes, aubergines and peppers sautéed in a reduced sauce of onion and tomato.
9.50

ALOO GOBI MATTER MASALEDAR
Cauliflower florets, potatoes and green peas sautéed in a little sauce of onion and tomato.
9.50

ALOO CHANNA SAAG
Cubes of potatoes and chickpeas cooked gently in a thick traditional sauce of mustard leaves and spinach.
9.50

ALOO METHI
Potato cubes stir fried with caramelised onions and fresh fenugreek.
9.50

CHOLÉ
Whole white chickpeas reduced in a blend of ginger, garlic, caramelised onions and cumin seeds. Traditionally eaten with bhatura.
9.50

DAAL MAKHANI
Black lentils and small black beans slow cooked in a buttery sauce of garlic and onion with a velvety finish.
7.95

PILEE DAAL TADKA
Yellow lentils tempered with chopped onions, tomatoes, ginger, garlic and coriander.
7.95

SUBZI AUR PANEER DUM BIRYANI
A classical aromatic basmati rice dish prepared with assorted vegetables and cubes of paneer, slow cooked in a dum style and garnished with coriander. Best enjoyed with a Daal or Raita.
10.50

Chawal - Rice Dishes

MAKAI AUR MATTER KA CHAWAL
A rice of fresh green peas, shelled corn and butter with fresh coriander.
Vegetarian 3.95

JEERA CHAWAL
Rice cooked with cumin seeds.
Vegetarian 3.50

UBLA CHAWAL
Steamed rice.
Vegetarian 3.25

Rotis - Indian Breads

MISSI ROTI
A gluten free unleavened gram flour bread.
Vegetarian 2.50

TANDOORI ROTI
Unleavened whole-wheat bread baked in a clay oven.
Vegetarian 2.50

ROOMALI ROTI

Roomal means handkerchief. As its name suggests, it is a soft, delicate and incredibly thin bread.
Vegetarian 3.50

LACCHEDAR PARATHA
Unleavened whole-wheat flaky, buttery, multi-layered bread.
Vegetarian 3.50

ALOO PARATHA
Unleavened whole-wheat bread stuffed wtih spiced potato.
Vegetarian 3.95

PYAZA KULCHA
Unleavened refined flour bread topped with finely chopped red onions, mildly spiced and flavoured with fresh coriander.
Vegetarian 4.50

BHATURA
Unleavened refined flour bread deep fried.
Vegetarian 2.50

NAAN
A soft and fluffy unleavened refined flour bread.
Vegetarian 3.50

LEHSUNI NAAN
Unleavened refined flour bread topped with fresh garlic butter.
Vegetarian 3.95

PESHAWARI NAAN
A naan stuffed with dried fruit, nuts and aromatic spices, topped with a mixed fruit preserve.

Vegetarian 4.50

KEEMA NAAN
Unleavened refined flour bread stuffed with spiced minced lamb.
4.95

TANDOORI TOKRI (Serves two)

Tandoori Roti and Dhaniya Naan
Vegetarian 4.50

MILI JULI TOKRI (Serves four)
Aloo Paratha, Pyaza Kulcha and Naan.
Vegetarian 8.50

Raita - Salads

SUBZI RAITA
Yogurt with chopped onions, tomato and grated cucumber with a sprig of fresh herbs.
Vegetarian 3.50

KACHUMBAR SALAD
Chunks of tomato, cucumber, peppers, carrot and red onion with a spiced lemon dressing.
Vegetarian 3.95

HARA BHARA SALAD
Slices of tomato, cucumber, carrot and red onion.
Vegetarian 3.95

TANDOORI SALAD

A shredded vegetable salad in a medium spiced yogurt dressing.
Vegetarian 3.95

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

The Dhabba Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of The Dhabba

Virtual Tour of The Dhabba