Usha’s laudable vegetarian section and tapas-sized curries is Indian cuisine successfully adapted to current food trends.
This review is taken from the current (2016) edition.
With a menu devised in consultation with former Dorchester Hotel head chef, Usha’s offers up Indian street food with luxe ambitions. Bucking the trend by thriving in a location previously dubbed a restaurant graveyard, its buzzing interior feels like real old-school grandeur – think pillars and vine leaves and well-padded but teeny-tiny booths that will make you feel you’re flying first class. Pani puri, delicate nests of chickpeas, herbs and onions waiting to be doused with a glug of minty fresh chutney are a perfect way to wake up your palate, followed by paper-thin, butter-heavy dosas stuffed with a fiery methi aloo (a steal at under four pounds) and tapas-sized clay pots of salty-sweet paneer Jaipuri or silken okra dopiaza. While some spice lovers may begrudge that its original all-vegetarian menu has been sacrificed to give space to the likes of tandoori lamb chops and Cobra lager-battered sea bass, it’s the skill and ambition of the meat-free offerings that highlight Usha’s as a must-visit in Glasgow’s extensive curry scene.
- High point: Addictively good dosas
- Low point: Meat dishes trumped by the veggie delights
- Notable dish: Vegetarian dosas
- Delivery: £1.5-£2.5 in a 2.5 mile radius
- Provides: Vegetarian options (at least ¼ main courses), Halal options, Children's portions, Children's high chairs, Wheelchair access, Outdoor tables, Free wi-fi
- Music on stereo: Contemporary popular music
- Capacity: 80
- Largest group: 25
- Open since: 2014
- Number of wines sold by the glass: 13
- House wine: £14.95 per bottle