Scotland's original South Indian restaurant, in Glasgow's Merchant City.
100% gluten-free and nut-free. Coeliac UK accredited.
Between the Arabian Sea, the Bay of Bengal and the Indian Ocean lies a tropical expanse of endless beaches, mountain ranges and plateaus crisscrossed by a maze of rivers. The region is as diverse as it is breathtaking. This is South India.
Encompassing the states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana, South India is a land with a unique cuisine. The food is light yet nourishing, subtle yet spicy, and the combination of rice, coconut, lentils and regional spices gives South Indian food a distinctive taste, easily differentiated from any other region of India.
We, at Dakhin, are proud to present an undiscovered experience in every meal.
Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. South Indian cooking only, not a mix and match curry house menu.
No cashews. No peanuts. Not in the sauces, not in the desserts, not anywhere in the kitchen.
Every dish on the menu, with Coeliac UK accreditation renewed every year.
A family business on Candleriggs in Glasgow city centre for more than 20 years, directly opposite City Halls.
We do not have a gluten free menu. The whole menu is gluten free. South Indian cooking runs on rice, lentils and coconut rather than wheat, so nothing has been swapped out or watered down to get here. Coeliac UK audit the kitchen every year.
More about our gluten-free kitchenCoeliac UK accredit the kitchen annually. Ingredient control, preparation and service.
Nobody at this table gets handed a shorter list.
No cashews, no peanuts, no nut garnishes. Rare in Indian cooking, and the reason some guests eat only here.
Tell us your allergies and we will cook you something good. Robert has eaten here for years. The kitchen keeps a file of what he can and cannot have. Tell us the day before and we will plan around it.
A trusted standard for gluten-free food preparation, ingredient control and service.
See the menuStart With These
Four dishes to start with. Dosa batter fermented for two days, lamb simmered in coconut milk, biryani layered by hand. The kitchen is gluten free and nut free, so order anything on the page.
A crisp rice and lentil crepe, fermented for two days and filled with spiced potato.
Served with: House sambhar and fresh chutneys. Ask for the Paper Dosa if you want the one that hangs off the plate.
Curries, daal, rice and sides in steel bowls, in vegetarian or meat versions.
Served with: The order to place when you want to try everything at once.
Lamb simmered slowly in tomato, onion and coconut milk, with depth that comes from the spice rather than cream.
Pair it with: Rice or appam, ordered as a side.
Rice layered with chicken and whole spices, cooked together so the rice takes the flavour.
Served with: Pachadi or sauce. Pachadi is the South Indian name for raita.
25 DecemberChristmas Day 2026
£60 per person
Kerala spiced chicken, paneer 65 or king prawns to start, then a champagne sorbet. Slow cooked lamb shank, Kerala fish curry, chicken with fennel and coconut, or a vegan vegetable curry for the main, with ghee rice or kallappam. Vermicelli and carrot payasam to finish. Gluten free and nut free, like everything else we cook.
Two courses, £25
Seven days a week. Monday to Friday 5pm to 6pm, Saturday and Sunday 1pm to 6pm.
Dosas, curries and rice, served in time for the curtain. The kitchen is gluten free and nut free, so nobody in the party orders from a shorter list.
From £35 per person
Starters, curries, rice and dosa, set out for the table to share, with a fully vegetarian menu too. Tell us the allergies when you get in touch and the kitchen plans around them. Gluten free and nut free as standard.
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