South Indian Cuisine

Our Menus

Discover South Indian cooking shaped by regional flavours and time-honoured techniques. Every dish at Madurai is naturally gluten free, prepared with fresh ingredients, aromatic spices and coastal influences.

South Indian menus for Christmas

A Different Kind of Festive Menu.

Our festive menus are available throughout December and offer a relaxed way to enjoy bold, gluten free dishes with friends, family, or workmates.

Festive Lunch Menu Festive tasting Menu Festive Menu for Groups
Explore Our South Indian Menus

From mid-day meals to early evening dining, full a la carte plates, special offers and generous sharing menus, we have something for every visit.

A La Carte

Designed for diners who want the full Madurai experience with authentic flavours and modern presentation.

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Mid-day Selection

Expect fresh South Indian flavours for a lighter, great-value lunch selection designed for quick breaks or relaxed daytime dining.

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Early Evening Menu

A curated early-evening selection featuring South Indian favourites at great value. Perfect for pre-theatre and after-work dining.

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Desserts

Sweet dishes inspired by traditional South Indian desserts with familiar favourites and simple modern puddings.

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Cocktails & Wine

Cocktails, wines and beers selected to balance heat, freshness and the rich spice profile of our dishes.

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The Sharing Table

A menu recommended for large groups offering a full spread of South Indian specialities served to the table.

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Starters

Small plates created to awaken the palate, offering a gentle play of spice, texture, and flavour.

  • 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.

Grilled

Served with a house sauce on the side.

  • Chutta Monkfish

    24

    Scottish monkfish marinated with coconut, turmeric, and yoghurt, grilled tender.

  • Pollicha Salmon

    24

    Salmon chunks steeped in red chilli and coastal spices, grilled until smoky and flaky.

  • Ellakai Lamb Chops

    19

    Lamb chops grilled with cardamon and spice.

  • Chicken Rhost

    17

    Succulent chicken marinated in chilli and aromatic spices, chargrilled until smoky.

  • Vaattuna Paneer Broccoli

    16

    Paneer, broccoli, and peppers in a creamy spiced marinade, delicately grilled.

  • Grill Virundhu (Serves Two)

    48

    A selection of monkfish, lamb chops, and chicken thighs, grilled to perfection.

Dosa

South India’s signature crêpe, crisp and golden with a variety of fillings. Accompanied by fresh chutneys and a tangy lentil sambar.

  • Mixed Seafood Dosa

    23

    Stuffed with spiced monkfish and prawns.

  • Spicy Lamb Dosa

    18

    With a slow-cooked tender lamb filling.

  • Chicken Dosa

    16

    Rolled with aromatic spiced chicken.

  • Classic Masala Dosa

    14

    Delicately spiced potatoes, onions, and peas.

  • Nei Roast

    12

    Crisp golden dosa, enriched with ghee.

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.

Curries

Fragrant and full of flavour, our curries highlight the heart of South Indian cooking — coconut, curry leaves, whole spices, and layered heat in perfect balance.

Chicken

  • 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.

Lamb

  • 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.

Seafood

  • 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.

Paneer

  • Thenga Aracha Paneer

    14

    A rich, spicy dish of paneer simmered with grated coconut and red chillies.

  • Kadugu Keerai Paneer

    14

    Paneer gently cooked with mustard greens for earthy, fresh flavour.

Vegetarian / Vegan

  • 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.

Sides

Crêpes & Pancakes 

  • 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.

Basmati Rice 

  • Steamed Rice

    3.5

  • Lemon Rice

    4.5

  • Coconut Rice

    5

Little Extras

  • Crispy Fried Okra

    6

  • Madurai Potatoes

    6

  • Black Chickpeas

    6.5

  • Sambar

    6.5

  • Chickpea Salad

    6

  • Red Onion Salad

    4

  • Raita

    4

  • Poppadoms & Dips

    5.5

  • Mixed Pickle

    3

  • Coconut Chutney

    3

100% GLUTEN-FREE

Gluten Free. Accredited. Trusted.

South Indian cuisine is naturally rich in gluten free dishes, which gives our menu a strong foundation of safety and authenticity. At Madurai, we take it further. Our kitchen operates with strict controls and verified gluten free ingredient sourcing.

Combined with our full Coeliac UK accreditation, you can enjoy bold, authentic South Indian flavour with total confidence.

This is why we are recognised as one of Glasgow’s most trusted gluten-free dining spots.