Curry on the Hill

great décor and really friendly staff, goes nicely with the really nice food. even when you order for takeaway it does not disappoint

We were visiting Glasgow from Orkney and the couple we were staying with took us to Curry on the Hill. Though a trek from their house, we left having been glad we made the journey.
On arrival the frontage was the first thing we noticed. It has obviously received some thought and impressed straight away.
We were met by a member of staff who showed us to our table, took our drinks order and left is to peruse the menu.
We had selection of Pakora to start; vegetable, chicken and haggis. All were well done and not at all greasy as can be the case.
The main courses came and were very good also. I can’t remember exactly what the others had but their meals were all very good. I had a Jalfrezi, which was very good. Just enough heat to sneak up on me later in the meal, but not enough to stop me eating.
The staff were attentive throughout our meal and the ambiance of the restaurant was welcoming. We were all impressed at the décor and water features in the restaurant.
The Curry on the Hill is a new favourite of mine. I hope to be back soon.

Curry on the Hill brings Indian cuisine to an area devoid of restaurants of any type. Just off Thornliebank Rd on Glasgow’s south side, the restaurant is located in the extensively renovated building formerly occupied by the old Coach House bar. The renovations have been done to a high standard, extending the frontage of the building outwards to accommodate a large, windowed front dining room in addition to two other dining rooms set up with banquette booths and smaller tables. The impression is of light and space with some nice water features completing the ambience.
We arrived around 5:30 on a midweek evening and selected from the pre– theatre menu. At 9.95 for two course this offered a decent selection and looked to be fairly representative of the extensive a la carte menu. The wait staff were friendly and attentive and happy to talk about the menu, extoling the virtues of their chefs and quality of the ingredients used. They were keen to point out that food was cooked to order and no colourings were used in the dishes.
Wanting to get as wide a sampling as possible with just two diners we opted for the chefs mixed platter starter. A selection of aubergine fritter, haggis and chicken pakora, chicken poori and spicy chicken wings along with dips. These were excellent, the batter light on the pakoras, the chicken, delightfully tender and juicy and beautifully spiced and the aubergine tasty and not greasy as it can often be. A really good start to the meal
Mains were a chicken Kerala chilli and a lamb Punjabi Pardesi. The chicken dish was slightly sweet with a richness from coconut along with tender pepper and hit slight hit of heat from the green chilli. A little mild for my tastes but just right for my partner who is a bit heat shy. The Pardesi was full of spinach, garlic and ginger flavours and like the chicken dish the meat was beautifully succulent and tender. We had accompaniments of nan and rice, both well done, along with some crisp poppadoms.
To drink we had a couple of cobra lagers followed by a Manhattan and a Margherita to finish. The cocktails were not fabulous, ok, but not as good as I would expect if made by an experienced barman. This is a fairly minor quibble and probably the only thing preventing me giving a 5 star rating. On the whole the Curry on the Hill is a cut above the standard neighbourhood curry house. They’ve spent a lot of money on the renovations and it shows. But its not all flash. The food is definitely more substance than style. It deserves to do well.