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

Fiery Garlic Prawns

11

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

Seafood Croquettes

9

Shredded haddock and monkfish with ginger and coconut, hand-shaped and lightly fried.

Aadu Chops

10

Spicy lamb chops grilled with ginger, garlic, coconut, and bold spices.

Lamb Ularthu

9

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

Milagu Grilled Chicken

9

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

Inji Puli Wings

8

Chicken wings coated in a tangy-hot glaze of tamarind, ginger, jaggery, and red chillies.

Chicken Pakvada

7.5

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

Potato Bonda

6.5

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

Sweetcorn Vada

6.5

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

Spinach Pakoda

6

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

Curries

Black Pepper Chicken

15

Chicken simmered in a bold sauce with ground black pepper and aromatic spices.

Poondu Chicken

15

Tender chicken cooked with garlic, ginger, and red chilli for a fiery dish with plenty of heat.

Chicken Ghassi

15

Chicken in a rich coconut milk sauce, flavoured with paprika and curry leaves.

Inji Lamb

17.5

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

Pudina Lamb

17.5

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

Lamb Mappas

17.5

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

Tiger Prawn Mollee

26

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

Monkfish Paruppu

25

A wholesome dish of tender Scottish monkfish cooked with yellow lentils and green beans.

Coastal Monkfish

24

Scottish monkfish in a spicy sauce of tamarind, mustard seeds, coconut milk, and red chillies.

Thengai Aracha Paneer

15

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

Kadugu Keerai Paneer

15

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

Aubergine Chickpea Masala

14

Aubergine and chickpeas cooked with tomatoes, onions, and a hint of coconut cream.

Okra Kilangu Kulambu

14

Okra and potatoes in a sauce of onion and tomato with curry leaves and tamarind.

Vegetable Kurma

14

Assorted vegetables cooked in coconut milk with mustard seeds and curry leaves.

Keerai Paruppu

12

Yellow lentils simmered with fresh spinach, tomatoes, and warming spices.

Rice & Breads

Sada Dosa

4.5

Light, golden, thin, and crispy 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

25

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

Pollicha Salmon

25

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

Elakkai Lamb Chops

21

Lamb chops grilled with cardamom and spice.

Chicken Rhost

18

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

Vaattuna Paneer Broccoli

17

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

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.

Lamb Biryani

19

Slow-cooked lamb layered with fragrant basmati rice, fried onions, and warming spices.

Chicken Biryani

17

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

Mixed 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.

Spicy Lamb Dosa

19

With a slow-cooked tender lamb filling.

Chicken Dosa

17

Rolled with aromatic spiced chicken.

Classic Masala Dosa

15

Delicately spiced potatoes, onions, and peas.

Nei Roast

13

Crisp golden dosa, coated with ghee.

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.