Fully gluten-free kitchen Coeliac UK accredited

Gluten-Free South Indian Cuisine in Glasgow

Discover vibrant South Indian cooking built around rice, lentils, coconut, tamarind and aromatic spices, served from our fully gluten-free kitchen in the heart of Glasgow.

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Madurai’s Menu

South Indian cooking, naturally rich in gluten-free ingredients

Starters

  • Chicken Pakvada

    7

    Tender chicken in a chickpea and curry leaf batter, delicately spiced and fried until crisp.

  • Inji Puli Wings

    7.5

    Chicken wings coated in a tangy-hot glaze of tamarind, ginger, jaggery, and red chillies balancing heat with depth of flavour.

  • Spinach Pakoda

    6

    Light, crunchy fritters of spinach and onion, speckled with coriander and carom seeds.

  • Potato Bonda

    6

    Delicate dumplings of potato, with coconut and paprika, fried in a gram flour batter.

  • Sweetcorn Vada

    6

    Rustic fritters of sweetcorn, peppers, and ginger, with herbs and subtle spices.

  • Sutta Salmon

    12.5

    Fillet of Scottish salmon grilled until smoky on the outside and tender within, with a spinach and coconut cream drizzle.

  • Fiery Garlic Prawns

    10

    King prawns sautéed with garlic, red chilli, tomato and fresh coriander,

  • Seafood Croquettes

    8.5

    Delicate rounds of shredded haddock and monkfish, blended with ginger, coconut,

  • Lamb Ularthu

    8

    Tender cubes of lamb stir-fried with black pepper, green chillies, and curry leaves

  • Milagu Grilled Chicken

    9

    Chicken grilled over high heat for rich flavour with notes of black pepper and spice.

Curries

  • Black Pepper Chicken

    14

    Chicken simmered in a bold sauce of ground black pepper, onions, and spice.

  • Poondu Chicken

    14

    Garlic, ginger, and red chilli bring fiery flavour to tender chicken.

  • Chicken Ghassi

    14

    Chicken in a creamy coconut milk sauce, lifted with paprika and curry leaves.

  • Tiger Prawn Mollee

    24

    Succulent tiger prawns in coconut milk, with turmeric, curry leaves, and aromatic spices.

  • Coastal Monkfish

    23

    Scottish monkfish simmered with tamarind, mustard seeds, coconut milk and red chillies.

  • Sea Bream Varuval

    25

    Delicate sea bream fillet, seared on a cast iron pan and finished with a light, aromatic sauce.Small plates created to awaken the palate, offering a gentle play of spice, texture, and flavour.

  • Kathri Kari

    13

    Baby aubergines in a tangy coconut-coriander sauce with mustard seeds.

  • Okra Kulambu

    13

    Okra braised in a robust, spicy sauce of onion and tomato with curry leaves and tamarind.

  • Vegetable Ishtu

    12

    Potatoes, carrots, and green beans stewed in rich coconut milk with ginger and aromatics.

  • Keerai Paruppu

    11

    Yellow lentils simmered with fresh spinach, tomatoes, and warming spices.Served with a house sauce on the side.

  • Inji Lamb

    16.5

    Lamb braised with ginger, black pepper, and aromatic spices for bold, warming notes.

  • Pudina Lamb

    16.5

    Lamb slow-cooked with mint, coriander, and a touch of coconut for fresh, rounded notes.

  • Lamb Mappas

    16.5

    Creamy coconut-based curry with lamb, tomato, and onion, balanced by gentle spice.

Rice & Breads

  • Sada Dosa

    4.5

    Light, golden, and crisp crêpe.

  • Cheese Dosa

    5.5

    A crisp dosa topped with melted cheese.

  • Thattu Dosa

    5

    Small, soft pancakes with a lightly crisp edge. (Add Garlic Butter +1.5)

  • Mini Uttapam

    6

    Soft, spongy pancakes topped with tomato, onion, coconut, and fresh coriander.

  • Paper Dosa

    9

    A giant ultra-thin crêpe, light and crisp from end to end — ideal for sharing.

  • Steamed Rice

    3.5

  • Lemon Rice

    4.5

  • Coconut Rice

    5

Grilled

Served with a house sauce on the side.

  • Chutta Monkfish

    24

  • Pollicha Salmon

    24

  • Ellakai Lamb Chops

    19

  • Chicken Rhost

    17

  • Vaattuna Paneer Broccoli

    16

  • Grill Virundhu (Serves Two)

    48

Biryani

Slow-cooked rice delicacy infused with rose water, aromatics, and fried onions. Each biryani comes with cool raita and salna sauce on the side.

  • Prawn Biryani

    23

    King prawns and rice gently cooked with coastal spices and curry leaves.

  • Lamb Biryani

    18

    Slow-cooked lamb with fragrant basmati rice with fried onion and warming spice.

  • Chicken Biryani

    16

    Spiced chicken and rice cooked together for a rich, aromatic dish.

  • Vegetable Biryani

    15

    Seasonal vegetables and rice infused with spice, slow-cooked for full flavour.

Dosa

A lighter take on South India’s classic rice-lentil delicacy. Accompanied by chutneys and a tangy lentil sambar.

  • Mixed Seafood Dosa

    23

  • Spicy Lamb Dosa

    18

  • Chicken Dosa

    16

  • Classic Masala Dosa

    14

  • Nei Roast

    12

Book Your Table

Plan your visit to Madurai, the home of gluten free South Indian cuisine in Glasgow. Fast, secure reservations for everyday dining and special occasions.

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Spice Journal
Glasgow City Center

We’re on the corner of Hope Street and St. Vincent Street.

142a St. Vincent Street, Glasgow G2 5LQ

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100% GLUTEN-FREE

Gluten Free. Accredited. Trusted.

South Indian cooking has long centred around ingredients such as rice, lentils, coconut, tamarind and spices rather than wheat. Dosas, uttapams, many curries and much of the traditional cuisine are naturally gluten-free.

At Madurai, we’ve taken that foundation further. Our kitchen is fully gluten-free and Coeliac UK accredited, so you can explore the menu without having to search for a small selection of gluten-free dishes.

Visit Coeliac UK
Coeliac UK accredited 100% gluten-free kitchen in Madurai Restaurant Glasgow City Centre.