STARTERS


WHAT THE Y ’ RE EAT ING IN GLASGOW


Scotland’s second city celebrates bold, international cusine from Punjabi samosas to seasonal agnolotti


The agnolotti, like all the pasta


at Celentano‘s, is made in-house


Glasgow has no shortage of vegetarian restaurants, and this is one of the best, with an impressive low- intervention wine list and a menu of small plates that’s every bit as inspired, riffing on both Middle Eastern and pan-Asian influences. A deceptively simple dish of smoked tomatoes, roasted just-so, sits pleasingly upon yoghurt drizzled with chilli butter. Sprouts with pickled chillies and aubergines in a hot and sweet sauce are also a must. sylvanglasgow.com


Much of Celentano’s menu — including the sourdough, pickles and vermouth — is made on site, and this stuffed pasta dish is emblematic of the restaurant's Italian-inspired, seasonal, minimal-waste ethos. The agnolotti are plump with fresh ricotta made using milk from Ayrshire’s Mossgiel Organic Farm, and served with tender purple sprouting broccoli and toasted sourdough breadcrumbs. Husband-and-wife duo Anna and Dean Park lead the venue from within the baronial grandeur of the Cathedral House hotel. celentanosglasgow.com


Scottish chef-proprietor Rosie Healey, formerly of now-closed Alchemilla in Finnieston, as well as London’s Ottolenghi, Padella and Rochelle Canteen, helms the Mediterranean-inspired kitchen at Gloriosa. Here, she whips up dishes defined by rusticity and finesse, such as al dente tubes of paccheri pasta in a rich pork and fennel ragu, topped with olive oil and parmesan. The focaccia, all golden crust and chewy interior, is the most delicious vehicle with which to scoop up the sauce. gloriosaglasgow.com


The samosas served at this bustling Southside spot are some of Glasgow’s best. Crisp triangles of fresh pastry, burnished in the fryer, give way to soft cushions of potato inside, with a jolt of green chilli to awaken the senses. They’re the perfect foil for a side of chickpea and paneer curry in a mellow, moreish sauce. The tamarind chutney and fresh mint yoghurt is, like everything, made fresh daily by Ranjit Kaur and team. The vegetarian kitchen channels the spirit of Sikh langar community dining, offering affordable food showcasing the bold flavours of the Punjab. ranjitskitchen.com


Much to do with the Real Wan is unassuming. The food is anything but. A tiny kitchen produces everything from noodles to fermented chilli sauces and oils, made by chef Lea Wu Hussan who champions the cuisine of her native Guiyang in southwest China. The geda noodles are thick, authentically irregular- shaped and al dente, and come in a heady, tangy garlic sauce with smoky beef ragu (or spicy aubergine). Guizhou, like neighbouring Szechuan and Hunan, is a province famed for its tongue- numbing flavours, and Lea’s spicy sour noodles certainly live up to this. instagram.com/ therealwanglasgow Robbie Armstrong


NATIONALGEOGRAPHIC.COM/TRAVEL 15


IMAGE: NAOMI VANCE PHOTOGRAPHY


SYLVAN


SMOKED TOMATOES WITH YOGHURT & CHILLI BUTTER


CELENTANO’S


RICOTTA AGNOLOTTI


GLORIOSA


PACCHERI WITH PORK & FENNEL RAGU


RANJIT’S KITCHEN


SAMOSA CHANNA SPECIAL


THE REAL WAN


GEDA CHUNKY NOODLES


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