Dakhin was a frontrunner in bringing South Indian food to Glasgow’s restaurant scene and has held firm in its position as a well-loved local since. With dishes from Kerala and the surrounding regions you can expect the plates to be packed with the rich flavour of coconut and sweet and sour notes. Flame cooked tiger prawns marinated in ginger, garlic, cumin and crushed bay leaves are a crowd-pleaser, while more substantial curries like the Kozhi stew combines chicken, potatoes and carrots in a creamy coconut gravy. The entire menu is allergy-friendly, with the restaurant being Coeliac UK accredited, and the kitchen uses no nuts, sesame, celery or molluscs in the dishes they send out.