89 Candleriggs, Glasgow, G1 1NP
  • Telephone 0141 553 2585
  • Food served Mon–Fri noon–2pm, 5–11pm; Sat/Sun 1pm–11pm.
  • Pre-theatre times Mon–Fri 5–6:30pm; Sat/Sun 1–6pm
  • Average price none (set lunch); £20 (evening meal)
  • Email
  • Website www.dakhin.com

Luxury South Indian restaurant on one of Merchant City's busiest streets.

Takeaway review
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.

Eating & Drinking Guide

The 2016 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2016) edition.

Dakhin sits on the opposite side of Candleriggs from its sister restaurant, the Dhabba. In terms of culinary influences, however, it’s miles away. Dakhin's South Indian menu is more gently spiced and fragrant than your standard Indian restaurant. Main course sauces make frequent use of coconut milk, mustard seeds and black pepper, adapted to allow chicken, lamb, vegetables or seafood to shine. The particularly impressive seafood section reflects the restaurant's commitment to the traditions of coastal South India and Dakhin also offers an entirely gluten-free menu, with breads made with rice flour and starters battered in light chickpea flour. Rather than limiting their bread selection, this has encouraged chefs to get creative, with their large paper dosas (available stuffed or plain) the most impressive in the city. Cooked like a crêpe and rolled thinly into cylinders, they can be ordered in sizes up to three-feet long. Attention to detail is applied right across the menu, where accompaniments such as a pacchakari salad (tomato, radish, carrot, cucumber and red onion in a lemon dressing) are as good a reflection of the chefs at work as some of the pricier mains.

  • High point: Genuinely unique menu
  • Low point: Extra charge for accompanying sauces on some dishes
  • Notable dish: Paper dosas
  • Private dining: Separate booth that seats 8
  • Provides: Vegetarian options (at least ¼ main courses), Halal options, Gluten-free options, Wheelchair access, Pre-theatre menu, Free wi-fi
  • Live entertainment: none
  • 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 redoubts

13 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…