Swadish

Experience the essence of fine dining with us at Swadish.

Tender lamb loin paired with stuffed morel mushrooms, caramelized onions, and crispy layered potatoes. The dish is infused with “Kalas Masala,” a traditional black spice blend from Kolhapur and Pune, known for its deep, smoky flavor.

Each bite is a tribute to the age-old culinary traditions of Maharashtra, combining local ingredients with expert techniques passed down through generations.

BUBBLE

White chocolate, blackberry, elderflower, almond sponge, yogurt mousse

A beautiful card created for me by one of our wonderful customers. I keep this in my diary and look at it often.

“The card is chosen because you have had already a rich varied life experience like the oak in all its life time, I create them. So carry on creating with your culinary skills. Good wishes”

Carol Adams

MANGO AND PISTACHIO KULFI

Mango, saffron, nuts, pistachio tuile

Coastal Indian cuisine, especially from Kerala, is a vibrant celebration of flavors that bring together sweet, savory, bitter, sour, and spicy notes. This cuisine is deeply rooted in its local ingredients, each contributing a unique taste and aroma to the dishes.

Coconut, tamarind, kadumpuli, curry leaves, shallots, and turmeric are the absolute essentials.

Together, these ingredients create the rich, complex flavors that define coastal Indian cuisine, offering a culinary experience that is both unique and deeply satisfying.

Beautiful ripe cherry, cassis and ground pepper notes all emerge from the 2021 Châteauneuf Du Pape Bel Ami. With medium-bodied richness, good mid-palate depth, and rock-solid structure, this terrific, balanced wine was a no brainier addition to our menu.

Our Punjabi Lamb Shank is a feast for the senses, slow-cooked with a perfect blend of garam masala, coriander, and ginger. Taste the tradition!

Meen Pollichathu, a coastal dish that brings the authentic flavors of Kerala to your table. This traditional recipe features fresh, marinated fish wrapped in banana leaves and infused with a rich blend of spices and aromatic herbs.

Accompanying this exquisite dish, we serve Thattu Dosa, a thick and fluffy rice pancake, perfect for soaking up the vibrant flavors. To complete the meal, enjoy a hearty bowl of Sambar, a lentil-based vegetable stew, and our signature Coconut Chutney, providing a refreshing and creamy contrast. For an added burst of tanginess, our Green Mango Pickle offers a delightful twist. Meen Pollichathu, with its bold spices and tender fish, paired with these classic sides, offers a true culinary experience that celebrates the rich coastal heritage of Kerala, promising to be a new favorite on our menu.

Our beautiful building has a long history, marked by the presence of an iconic clock that has stood for over 100 years. Here is a photograph of the interior of the Fire Station restaurant, which opened in the engine room of the old Central Fire Station in Ingram Street in 1988.

The fire station was closed in 1984 when Cowcaddens Fire Station was built on Port Dundas Road, and in 1988, the building was converted to accommodate the restaurant. Throughout its various transformations, including its current incarnation as Swadish since 2019, the historic clock has remained a constant and cherished feature, connecting the past with the present.

Powerful and full bodied, with rich fruit character, a deliciously long, elegant finish with plenty of depth. Pomerol - Perfect pairing with our sharing Scottish Lamb Crown.

Showcasing local produce at its finest: This 45-day aged Scotch beef steak is a testament to our commitment towards quality.

PUNJABI LAMB SHANK
Slow-cooked lamb shank, garam masala, coriander, ginger

Paul Hobbs Pinot Noir from the Russian River Valley, Sonoma County, boasts rich notes of cherry and raspberry with a hint of spice. Perfectly paired with your favorite gourmet dish. 🍷

PRAWNS GHEE ROAST
Timur peppercorns, curry leaves, crispy garlic crumbs, Malabar flatbread

Our beautiful building has a long history. Here is a photograph of the interior of the Fire Station restaurant, which opened in the engine room of the old Central Fire Station in Ingram Street in 1988.

The fire station was closed in 1984 when Cowcaddens Fire Station was built on Port Dundas Road and in 1988 the building was converted to accommodate the restaurant. Since then it’s been many things but now we have Swadish since 2019.

Coming soon on our new dessert menu.

As seen on the Great British Menu 🇬🇧 🍽️

Roasted Leg of Lamb. Rogan josh Jus, cumin spiced potatoes, Giant beans and spinach masala, Saffron infused dried fruit and pistachio pilau, green apple and mint chutney and cucumber and pomegranate tzatziki.

Available this Sunday. Preorder only.

Keralan Barbarry Duck
Traditional duck curry on the bone, potatoes, fennel, pepper

Charcoal Cauliflower
Hempseed chutney, apricot and chilli glaze, wild dried berries. Vegan and delicious.

MAHARASHTRIAN KALA LAMB
Lamb loin, stuffed morel mushroom, onions, layered potatoes

Scottish Lamb sourced from farms in East Dumbartonshire. Tender, smoked and perfectly marinated.

Timur peppercorns, curry leaves, crispy garlic crumbs, Malabar flatbread paird with a chilled glass of Riesling is perfect end to the week but also a fantastic start to the weekend.

Glenfishie Wood Pigeon considered the tastiest and meatiest of all the pigeons. Served in a way you have never had before.

Karaikudi Fried Chicken

Fennel seeds, cracked peppercorns, chilli pepper chutney