Chicken Curry Set Meal
$ 13
Portion of rice, 2 chapattis, chicken curry, vegetable curry, raita, 1 papadum and a can of soft drink.
Portion of rice, 2 chapattis, chicken curry, vegetable curry, raita, 1 papadum and a can of soft drink.
Portion of rice, 2 chapattis, vegetable curry, sambar, poriyal, 1 papadum and a can of soft drink.
Portion of rice, 2 chapattis, lamb curry, vegetable curry, raita, 1 papadum and a can of soft drink.
Portion of rice, 2 chapattis, fish curry, vegetable curry, raita, 1 papadum and a can of soft drink.
Marinated chicken soaked in spices & deep fried, served with chilli sauce.
Indian doughnut deep fried made of lentil base, served with coconut & tomato chutneys.
Marinated fish with traditional south Indian spices & tawa fried.
Ground lentil mixed with green chilli and cumin seeds deep fried, served with coconut chutney.
Marinated chicken stir fried with south Indian spices, pepper & touch of green pepper.
Marinated cauliflower soaked in south Indian spices & deep fried, served with chilli sauce.
Chettinad special spicy dish stir fried with ginger & garlic.
Medu vada no.6 soaked in lentil sambar onions.
Chicken stir fried with ground traditional south Indian spices & touch of pepper.
Mashed potato balls soaked in mixed flour & deep fried.
Medium spice long chilli soaked in flour & deep fried.
Mixed of vegetable & chicken pakoras.
Medu vada no.6 soaked in yoghurt & flavoured with coriander.
Marinated mushroom soaked in spices and deep fried, served with chilli sauce.
Lamb stir fried with ground traditional south Indian spices & touch of pepper.
Mushroom stir fried with ground spices & touch of pepper.
King prawn stir fried with onions, green pepper & touch of traditional spices.
Chicken flavoured soup made out of chettinad spices & tomatoes.
Tamarind juice as a base, addition of tomato, red chilli, pepper & cumin seeds.
A giant paper dosa approximately 2 ft in length.
Pancake sprayed inside with spicy ground lentils & gun powder.
Dosa with increased thickness & touch of homemade dosa's.
Crepe made very thin & crispy.
Dosa stuffed with egg topping & cooked along with it0
Topping with south Asian cheese & stuffed with mashed potatoes.
A thick pancake made from fermented rice batter.
Semolina crepe stuffed with mashed potatoes.
Thin crepe stuffed with freshly prepared chicken masala & onions.
Crispy thin prepared dosa with touch of ghee in it.
Semolina crepe.
Thin crepe with south Asian cheese topping.
Thin crepe stuffed with freshly prepared lamb masala & onions.
Flavourful mild spicy chicken curry made from coconut flakes, curry powder with a touch of ginger & garlic.
Andhra special spicy curry rich in chillies & sesame paste.
Mysore special medium spicy curry made of south Indian spices & tomatoes.
Kerala special delicious thick coconut milk based chicken gravy with medium spices & cashews.
Tamilnadu special dish medium spicy rich in tomatoes & finished with ground south Indian spices.
Versatile coastal curry with Bangalore spices, with coconut powder & garnished with coriander leaves.
Chicken cooked with spinach medium spicy & flavoured with south Indian spices.
Spicy curry flavoured with lamb stew & south Indian spices.
Authentic lamb curry made of ground chettinad spices with touch of pepper makes it medium spicy.
Lamb cooked with fresh spinach puree medium spicy & flavoured with south Indian spices.
Delicious thick coconut milk based lamb gravy with medium spices & cashews.
Andhra special fish medium spicy rich in tomatoes & tamarind base & finished with ground south Indian spices.
Kerala special medium spicy fish stew curry rich in coconut milk, flavoured with masalas & chillies.
2 Idly with 1 meduvada, served with sambar, coconut chutney & tomato chutney.
Rice ground batter, steam cooked, served with sambar, coconut chutney & tomato chutney.
Biryani prepared with mixed vegetables like carrot, green peas & beans. Specially prepared medium spicy flavoured rice with tomatoes & rich aroma of south Indian herbs, cooked along with the choices as below, served with onion raita.
Indian cottage cheese cooked with fresh spinach puree medium spicy, flavour of south Indian spices.
Cheesy vegetable dumplings in thick medium spicy gravy.
Indian cottage cheese curry made of ground chettinad spices, touch of pepper & medium spicy.
Roasted mushroom curry made of ground chettinad spices, touch of pepper, medium spicy.
Lentil balls fried & simmered in special medium spicy sauce.
Delicious thick coconut milk based mix veg gravy with medium spices & cashews.
Medium spicy curry with eggplant roasted & cooked with tomatoes, onions, ginger & garlic.
Andhra special medium spicy tomato rich dish, lentils cooked with traditional south Indian spices.
Medium spicy, potatoes roasted & cooked with south Indian spices.
Mild curry, combination of carrot, peas & beans cooked with coconut & green chilly paste.
Medium spicy, chickpeas sauteed & cooked with south Indian spices.
Tawa fried thin wheat bread, goes well with main course choices.
Freshly prepared wheat bread oil fried served with chana masala.
Freshly prepared wheat bread oil fried served with mashed potatoes.
Rice made out of special ground spices, ghee, garam masala &lentils, served with pickle & papadum.
Boiled basmati rice prepared with special tamarind paste, served with pickle & papadum.
Boiled basmati rice mixed in plain yoghurt seasoned with mustard & urid dhal, served with pickle & papadum.
Boiled basmati rice prepared with specially cooked tomato puree, served with pickle & papadum.
Lentil boiled & cooked with south Indian spices.
Deep fried crispy appetizer.
Medium spicy side made of tomatoes & red chillies.
Tomato sauce mixed with red chilli sauce.
Grated carrot & nuts soaked in sugar syrup.
Best Indian sweet with dough soaked in sugar syrup.
Gulab jamun served with butter scotch.
Soft rice batter deep fried & soaked in sugar syrup.
Located at 192 Saint Vincent Street, Glasgow, the Banana Leaf South Indian menu delivers an authentic taste of Southern India right in the heart of the city. With its inviting atmosphere and focus on traditional recipes, the restaurant has become a go-to spot for diners eager to explore the bold spices and unique flavors that define South Indian cuisine.
The menu is extensive, offering a mix of well-known favorites and regional specialties that set it apart from typical Indian restaurants. Starters such as masala dosa, idli, and vada are popular choices, each reflecting the authentic flavors of Tamil Nadu and Kerala. Moving on to mains, the Banana Leaf South Indian menu showcases rich curries like chicken chettinad, lamb pepper fry, and prawn masala. Vegetarian options are particularly strong, with dishes like sambar, vegetable korma, and paneer butter masala cooked with the same care and depth of flavor. Biryani lovers will also appreciate the fragrant, spice-layered rice dishes that are a staple here.
During my visit, I opted for a masala dosa served with sambar and coconut chutney, followed by chicken chettinad with lemon rice. The dosa was crisp and perfectly cooked, the filling fragrant and spiced just right. The chettinad curry stood out with its bold mix of spices, warming yet balanced, while the lemon rice offered a refreshing contrast. Around me, other guests were enjoying thalis — a traditional South Indian platter that brings together multiple curries, breads, and sides — which seemed to be a popular highlight.
Service is attentive and welcoming, with staff eager to explain dishes to those less familiar with South Indian cuisine. Prices are fair given the quality, authenticity, and generous portion sizes, making it excellent value for both casual diners and those looking for a more elaborate meal.
For anyone in Glasgow seeking authentic South Indian flavors in a relaxed yet vibrant setting, the Banana Leaf South Indian menu is a must-try, offering both comfort and adventure on every plate.