Amid Merchant City’s luxurious venues, this South Indian restaurant stands out with a unique menu and classy ambience.
As one of the city's few South Indian restaurants, Dakhin offers an enticing change from the usual takeaway curry. There’s a lot going on in the sauces – coconut cream finishes many to smooth, sweet effect, while the spice mixes are vibrant, with drawn-out, medium heats and the murmurings of black pepper or garam masala. Chicken is top-notch breast, the lamb is tender but full of flavour, and there’s a lot of fish, in keeping with the coastal culinary heritage. It isn’t cheap, by carryout standards, and they don't deliver, but it’s high-end stuff, worth the journey in for collection-only. And the gigantic paper dosa (made of rice flour –- no nans here), rolled up like a poster to take home, is surely the coolest-looking takeaway item in town.
In a town where Punjabi influences dominate, a restaurant solely dedicated to South Indian cuisine is a welcome exception. Add to that a streak of charm and elegance, and you get what makes Dakhin special. The descend southwards into the subcontinent comes with a gradual turn towards the typically Southeast-Asian spectrum of aromas, such as the ubiquitous coconut, coupled with coriander, mint and chillies or lemon. The overall result is a menu rich with lighter, less buttery dishes that come loaded with strong, fresh flavours. This is well exemplified in the pan-fried sea bream fillet, covered with turmeric, lemon juice and red chillies, and rolled into a banana leaf. The curry house devotee will immediately notice that the usual naans, rotis or chapatis were dropped in favour of rice and pulse flour-based items, such the dosas, wadas and idlis. The use of non-wheat breads and batter, more common in the southern Indian states, allows the restaurant to boast 100 per cent gluten-free food. A menu replete with rarities, served up in the classy but unpretentious interior make Dakhin well suited to a romantic dinner or special occasion.
- High point: Rarely found rich South Indian offerings
- Low point: Quality comes at a cost
- Notable dish: Pan-fried sea bream fillet in a banana leaf
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Gluten-free options, Children's high chairs, Wheelchair access, Pre-theatre menu, Free wi-fi
- Music on stereo: Fusion of eastern and western music
- Capacity: 110
- Largest group: 110
- Open since: 2004
- Number of wines sold by the glass: 8
- House wine: £17.95 per bottle
Reviews & features
Take Three: Regional redoubts13 Nov 2008
Dakhin 89 Candleriggs, Glasgow 0141 553 2585, www.dakhin.com Not just another Glasgow curry house but a discreet Merchant City venue dedicated to the food and cooking of south India, with dosas as a mainstay, some lovely seafood dishes from Kerela…