Many aspects of our lives changed significantly following the Covid-19 pandemic. Yet one of the good things to come out of lockdown is that many of us had a renewed appreciation for our local businesses.
Here in Renfrewshire, we are lucky to have one of Scotland’s finest Indian chefs working right on our doorstep. Green Gates Indian restaurant, on Ferry Road in Renfrew, is owned by Tarun Wadhwa, who trained extensively in India (in the Oberoi Hotels and Resorts)and worked at the legendary Mother India in Glasgow.
He brings authentic Indian street food to his menu, as well as Indian fusion dishes that have become popular in Scotland, like Chicken Korma and Chicken Tikka Chasni.
Located slightly outside of the town centre, on Ferry Road, Green Gates restaurant looks unassuming from the outside. But when the Renfrewshire Gazette turned up to visit, it was clear that owner Tarun wants to elevate the dining experience for his customers. He has recently renovated the interior of the restaurant, with authentic Indian touches dotted throughout the venue.
We were greeted with genuine warmth by Tarun and his staff from the minute we walked through the door. He has aimed to create a welcoming environment for all, including families with children, running a special offer where children eat for free all day on Sundays. They also regularly have entertainers, including magicians, visiting the restaurant to keep guests amused.
Most important of all though, is the food. And at Green Gates you will not be disappointed, with a huge menu that encompasses a number of dishes to please all taste buds. Those who fancy sharing plates may be interested in the ‘street food’ section of the menu. We tried dishes including sweet and spicy Honey Chilli Potatoes and Papri Chaat (crispy fried crackers), which packed a punch while being light enough to leave room for the mains. Tarun is keen to stress that his street food options are highly authentic to what would be eaten in India.
But as well as his love for India, Tarun harbours a great affection for Scotland and our national larder. That’s why his menu also includes dishes like Spiced Haddock, oven baked with Punjabi spices, and Paprika Mussels, which wonderfully marry the flavours of the two countries together. I’m not exaggerating when I say that the mussels were one of the most innovative seafood dishes I have ever tried. Signature dishes also include leg of lamb (Raan) and tender lamb shanks, while seafood lovers can enjoy whole sea bass, tandoori king prawns, whole lobster and tandoori scallops.
This creative approach to fusing Scottish and Indian cuisine extends to the main courses too, with a Tandoori Salmon dish offering a fresh and light alternative to heavier curry dishes. Yet there’s also plenty of more recognisable dishes too, including Butter Chicken, Lamb Karahi and Garlic Chilli Chicken. A particular standout is the Murgh Malaidar, a take on Saag Paneer made with spinach puree and green chillies simmered in rich ginger. As someone who frequently visits Indian restaurants, it was refreshing to try a curry I hadn’t tried before, especially one with so much flavour.
Green Gates is more than just a restaurant, though. Tarun offers catering for private events across Renfrewshire and Glasgow (from 50-400 people), at both indoor and outdoor functions.
He is also offering an Indo-Chinese buffet on the last Wednesday of every month, as well as a special pre-theatre menu from Tuesday-Friday. And, at the end of June, he will be opening for lunch on Fridays and Saturdays for the very first time.
And if you want to learn more about how to recreate his top-quality dishes at home, Green Gates also offer cookery classes in the restaurant on a regular basis.
To find out more, call them on 0141 886 3377 or visit the website at www.greengatesrenfrew.com. You can also pop in and visit them at 65 Ferry Road in Renfrew, where there is free parking outside of the restaurant. Currently rated as the number one restaurant in Renfrew on Trip Advisor, why not give it a go?
greengatesindianrestaurant.com/renfrew
This article was brought to you in partnership with Green Gates Renfrew
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