| Cuisines | Indian, Middle Eastern |
| Dining style | Casual Elegant |
| Phone number |
| Website | www.koolba.com |
| Dress code | Smart Casual |
| Payment options | AMEX, MasterCard, Visa |
| Location | 109 Candleriggs, Glasgow, G1 1NP |
KoolBa
| Cuisine type | Indian | |
| Price range | £25 and under |
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Mon 12/9
2 guests
7:30 PM
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+44 141 552 2777
About KoolBa
KoolBa is Glasgow's premier Multi awards Indian restaurant, located in the heart of Merchant City; an area well know for stylish bars, restaurants and entertainment.
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Menus
- Al Carte
- Lunch
- Pre-Theatre
Cold Starters - From the Heart of Persia
| Houmous with Pitta Bread | £4.00 | There are as many types of houmous as there are homes where it is made! Pureed chick peas, sesame seed paste balanced with garlic, sharpened with lemon juice and unified with olive oil. This recipe has been handed down the generations |
| Shirazi Salad | £3.50 | The Persians, like the Punjabis are noted for their great love of salad. Rather than a side dish with a main meal they serve salad as a starter. The salad encourages the appetite, sharpens the palate and also happens to make you feel a little more virtuous! |
| Chicken Oliveh with Pitta Bread | £4.50 | This persian salad has pickled cucumber, fresh mint, potato and both chicken and egg. The one time you don't have to worry which comes first |
| Panir and Sabzi | £5.00 | If there was a single dish that exemplified the journey from Persia to Punjab, then this must be it. Salty, tangy feta cheese served with herbs, olives and salad |
| Mirza Ghassemi | £4.50 | This is a dish with history, a plate of food found on the banks of the Caspian Sea. Scorched aubergines, smoky and delicious, cooked in a light tomato sauce with egg and finely chopped garlic. Close your eyes and you're in the heart of Persia |
| Mixed Mezeh | £8.00 | `Houmos, mirza ghassemi and mast-o-moosire. Heaven for garlic lovers |
| Mixed Indian Dips | £7.00 | 4 popadoms, spiced onions, mango chutney and mixed raita |
Warm Starters - Welcome To the Punjab
| Pakora | You will find pakora on every street corner, every home in the Punjab. It defines the Punjab. And now it has come to define Glasgow! Gram flour fritters, spiced and brought to life with any number of different fillings. The choice is yours |
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| Poori | Like Persia, the Punjab does breads by the basket. Poori is one of the favourites. Deep fried and crispy, comforting and delicious | |||||||
| Channa Poori | £4.00 | Perhaps the most famous poori dish, often served as a breakfast dish. Spicy and sweet chickpea curry nestled into the perfect poori | ||||||
| Prawn Poori | £5.50 | A more decadent dish, the sweet spice of the curried prawns | ||||||
| Chaat | Chaat is a road side snack widely available on the highways and bye ways of the Punjab. It's the sort of snack you can eat between meals without ruining your appetite | |||||||
| Chicken Chaat | £4.50 | This is a favourite at weddings; the men slake their thirst with excellent single malt whilst taking the edge off their hunger with Chicken Chaat. Almost tasty enough to make you want to pop the question! | ||||||
| Garlic Mushroom Chaat | £4.00 | Button Mushrooms cooked in a sweet creamy sauce | ||||||
| Sharing Plate | We understand how difficult it is to make choices, so we say "dont"! Our sharing plate takes you on a longer journey. Vegetable pakora, chicken pakora, fish pakora and chicken chaat |
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Main Courses - Passion for Persia
| Kofta Kebab | £11.50 | Possibly the world's original and finest kebab. Perfectly balanced meat and spices grilled on an open charcoal barbecue. Cooked today the way it has been cooked for generations. Two skewers of lovely minced lamb meat served with salad and love |
| Royal Chicken Kebab | £12.00 | Marinated chicken, skewered and barbecued. The spice mix for this dish is a family secret. When you taste it, you'll know why! Served with salad and dressing |
| Majestic Kebab | £15.00 | One famous emperor of Persia loved both lamb and chicken. So he had the Court Chef combine both. He called it The Majestic Kebab. It is indeed majestic. It is two kebabs, a skewer each of chicken and lamb mince |
| Shashlik | £14.00 | Marinated lamb fillet, skewered and grilled over barbecue, served with salad and dressing, mixed peppers and onion. This dish straddles Persia and can be found in modern day Pakistan |
| Royal Kebab | £16.00 | One of the Koolba Brothers, can never decide between Shashlik and the Kofta Kebab. So, in his honour, we bring you the Royal Kebab. A skewer of each served with salad and dressing. He says that whenever he eats it, he feels like a King |
| Persian Kebab Feast for Two | £28.00 | I'm sure you saw this coming. I love ALL the kebabs at Koolba. So I wanted them ALL on a plate. Three skewers of beautifully barbecued meat and chicken. Shashlik, Kofta, Royal Chicken served on a bed of salad and accompanied by saffron rice. The best kebabs in Scotland. Sublime |
Traditional Indian Dishes
| Bhuna | This is one of our absolute favourites. Unlike most other North Indian curries the meat is added earlier on in the process. This means the sauce can remain thick and unctious, packed full of ginger, garlic and fresh tomato flavour | |
| Dopiaza | "Do" is the Punjabi word for two, "Piaza" is the word for onions. Two Onions. That's what defines this dish. Slow cooked onions form the base of this masala invigorated with the flavours of fresh cardamum, clove and black pepper | |
| Saag | The Punjab is home to all the best vegetables in India. Drive through any town or village and the spinach stretched skyward. It's a staple of my family. Here we combine it with a luscious masala and let the spinach do all the talking | |
| Punjabi | The Punjabis like nothing more than a party. This dish is a party on a plate. Peppers, Onions, Ginger, Garlic and plenty of green chillis take the party from the plate right into your mouth | |
| Ceylonese | Ceylonese food is defined by spice and coconut. This curry balances the creamy coconut flavour with ground and whole spices and a dash of lemon juice | |
| Kashmiri Korma | The ancient work "Korma" means to braise, cook slowly in a broth. The Kashmiri Korma combines this slow cooked technique with coconut and fruit | |
| Biryani | (£2 supplement) A delicious combination of rice and either meat or missed vegetables, served with curry sauce |
Traditional Indian Dishes - Choice Of
| Mixed Vegetable | £10.00 | |
| Chicken | £10.00 | |
| Lamb | £12.00 |
Koolba Indian Specialities
| King Prawn Spicy Masala | £15.00 | Jaipur, the land of pink palaces and lakes gives us this complex dish. Green paper mushrooms, garlic and dried red chillies combine with the sweet King Prawns to create something very special |
| King Prawn Chasni with Mushrooms | £15.00 | That sweet and sour Chasni flavour with the King of all the Prawns |
| Kerelan Garlic Chilli King Prawns | £15.00 | Prawns are the staple dish of the South Indian seaside town of Mangalore. Rich in garlic, suffused with spice and gorgeously chilli, this is a must for those that pursue authenticity |
| King Prawn Balti | £15.00 | A Punjabi take on sea water shellfish. Chickpeas and King Prawn in a creamy, rich yoghurt masala |
| Lamb Karahi | £12.00 | A Karahi is a steel cooking utensil, similar to a wok. This is a more robust dish, a potent masala bursting with spice and flavour and plenty of green chillies! |
| Kerelan Garlic Chilli Chicken Tikka | £12.00 | A South Indian speciality from the coastal towns of Kerala. This is the garlic and chilli lovers dream come true. Typically of South Indian food, this is a lighter, more nuanced dish but with all the flavour |
| Chicken Tikka Chasni | £12.00 | The Chasni is a stalwart of the West of Scotland, not known much beyond. It comes from the Indian obsession with Chinese food. This Chasni is sweet and sour, delicate and creamy. A great dish for those who are looking for an alternative to Korma |
| Chicken Tikka Jaipuri | £12.00 | A potent fusion of peppers, onions, garlic, ginger and mushrooms with a touch of tangy sweet "n" sour simmered in exotic jaipuri spices |
| Chicken Tikka Jalfrezi | £12.00 | Freshly Jalfrezi is a typical punjabi dish cooked with capsicum, onions and a touch of cream |
| Chicken Tikka Maseladar | £12.00 | Delicious chicken tikka smothered in a tandoori sauce, rich in tomatoes, peppers and fresh coriander |
| Nantara Chicken Tikka and King Prawns | £14.00 | Nantara cuisine is one of the most ancient in India. From the palaces and gardens of Mysore, this dish combines King Prawns and Chicken Tikka with a special Nantara sauce, finished with fresh chilli and coriander |
| Butter Chicken Tikka | £12.00 | From the heart of old Delhi, a deliciously rich butter masala with bite size pieces of chicken tikka |
| Lamb Rogan Josh | £12.00 | Inspired by the dried Kashmiri dried chilli tempered with yoghurt, this is a much loved dish across all of North India. Tomatoes, chillies, coriander and tender lamb. Millions of Indians can't be wrong! |
| Lyllpuri Chicken Tikka | £12.00 | Lyllpur is one of the biggest and most influential Punjabi cities and is noted for its authentic food. Red peppers, mushrooms, garlic, ginger all finished with Heather Honey. Immense |
| Special Lamb Dopiaza | £12.00 | Lamb is the food for parties and functions. This is a regular Lamb Dopiaza taken to another place! Extra crispy onions, button mushrooms and fresh coriander will take you to another place! |
| Chicken Tikka Shimla | £12.00 | In the foothills of the Himalayas, Shimla was the Summer capital of the British Raj. This dish harks back from those days. Similar to a Bhuna, this curry is emboldened with paprika, mushrooms and Kashmiri chilli |
| Chicken Daal | £10.00 | From the heart of Muslim Punjab, this is festival food. Slow cooked chicken and lentils brought together in an effortlessly delicious masala |
| Saag Paneer | £10.00 | Fresh Paneer and spinach are the happiest of bed fellows. This is from the farmlands of the Punjab, full of earthy flavours and the creamy deliciousness of paneer. Almost enough to turn you vegetarian! |
| Chicken Tikka Masala | £12.00 | Invented in Glasgow, loved around the world, there is no dish that characterises better the love affair the Scots have with curry. Tandoori mouthfuls of chicken in a masala bursting with capiscums, ginger, garlic and chilli, tempered with cream. This is what made Scotland Brave! |
| Chicken Tikka Meal | £15.00 | Marinated tandoori chicken served with fresh salad, rice and sauce |
| Lamb Tikka Meal | £17.00 | Marinated tandoori lamb served with fresh salad, rice and sauce |
| Sabzi Gosht | £12.00 | Another of those dishes that can be found in Persia and Punjab and everywhere inbetween. Fresh vegetables and tender lamb brought together in a delicious masala. At least two of your five a day! |
Rice and Bread and Tasties
| Basmati Rice | £2.50 | |
| Mushroom Rice | £3.50 | |
| Persian Style Naan | £2.50 | Freshly baked from the Tandoor |
| Garlic and Coriander Naan | £3.50 | |
| Keema Naan | £4.00 | Spiced minced lamb enfloded into a Naan |
| Cheese Naan | £4.00 | Cheddar cheese in a Naan. Genius |
| Peshwari Naan | £4.00 | The King of Naans emboldened with coconut |
| Chapati | £1.50 | |
| Spicy Vegetable Paratha | £4.00 | |
| Mast-O-Moosir | £3.50 | a cooling Persian yoghurt dip with herbs and garlic |
| Red Spiced Onion | £2.00 | |
| Mango Chutney | £2.00 | |
| Mixed Raita | £2.00 | |
| Mixed Pickle | £2.00 | |
| Poppadum | £1.00 | |
| Chips | £2.50 |
Starter
| Vegetable Pakora | Chopped vegetable, spiced and deep fried as fritters. Every mouthful is magic! | |
| Chicken Breast Pakora | A classic, invented in the Punjab, perfected in Glasgow! | |
| Fish Pakora | ||
| Homous with Pitta Bread | Mashed chickpeas with garlic, lemon juice and olive oil | |
| Prawn Cocktail | Succulent Prawns smothered in Marie rose sauce, served on a bed of crisp lettuce |
Main
| Royal Barbeque Chicken | Sizzling skewer of marinated chicken served with tomatoes & fresh salad | |
| Chicken Tikka Karahi | A Karahi is a steel cooking utensil, similar to a wok. This is a more robust dish, a potent masala bursting with spice and flavour and plenty of green chillies! | |
| Butter Chicken Tikka | From the heart of old Delhi, a deliciously rich butter masala with bite size pieces of chicken tikka | |
| Chicken Bhuna | This is one of my absolute favourites. Unlike most other North Indian curries the meat is added earlier on in the process. This means the sauce can remain thick and unctuous, packed full of ginger, garlic and fresh tomato flavour | |
| Tarka Daal | A fusion of fried onions, tomatoes & lentils in an aromatic curry sauce |
Accompaniments
| Plain Nan | ||
| Basmati Rice |
Dessert
| Dessert | Add £3 |
Starters
| Chicken Chaat | beautifully spiced chicken wings freshly cooked in the tandori oven | |
| Vegetable Pakora | chopped veggies coated in a tasteful batter and deep fried until crisp | |
| Fish Parkora | ||
| Homous with Pitta Bread | mashed chickpeas with garlic, lemon juice and olive oil |
Main
| Royal Barbeque Chicken | sizzling skewer of marinated chicken served with tomatoes & fresh salad | |
| Chicken Tikka Karahi | A Karahi is a steel cooking utensil, similar to a wok. This is a more robust dish, a potent masala bursting with spice and flavour and plenty of green chillies! | |
| Chicken Bhuna | This is one of my absolute favourites. Unlike most other North Indian curries the meat is added earlier on in the process. This means the sauce can remain thick and unctuous, packed full of ginger, garlic and fresh tomato flavour | |
| Chicken Tikka Masala | Invented in Glasgow, loved around the world, there is no dish that characterizes the love affair the Scots have with curry. Tandoori mouthfuls of chicken in a masala bursting with capsicums, ginger, garlic and chilli, tempered with yoghurt. This is what made Scotland Brave! | |
| Mixed Vegetable Dopiaza | "Do"is the Punjabi word for two, "Piaza" is the word for onions. Two Onions. That's what defines this dish. Slow cooked onions form the base of this masala invigorated with the flavours of fresh cardamom, clove and black pepper |
Accompaniments
| Plain Nan | ||
| Basmati Rice |
Dessert
| Dessert | Add £3 |
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