KoolBa

Chopped vegetable, spiced and deep fried as fritters. Every mouthful is magic!

A classic, invented in the Punjab, perfected in Glasgow!

Mashed chickpeas with garlic, lemon juice and extra virgin olive oil

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

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 lean minced lamb meat served with salad and love

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

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 wit yoghurt. This is what made Scotland Brave!

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

A fusion of fried onions, tomatoes & lentils in an aromatic curry sauce

"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

4 popadoms, spiced onions, mango chutney and mixed Raita

This persian salad has pickled cucumber, fresh mint, potato and both chic ken and egg. The one time you don't have to worry which comes first

A classic, invented in the Punjab, perfected in Glasgow!

Chopped vegetable, spiced and deep fried as fritters. Every mouthful magic

Mashed chickpeas with garlic, Lemon juice and extra virgin olive oil

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

Possibly the wor ld's original and finest ke bab. 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 lean minced lamb meat served with salad and love

The Puajab is home to all the best vegetables in India. Drive through any town or village and the spinach stretched skyward. It's a staple ofmy family. Herc we combine it with a luscious masala and let the spinach do all the talking

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 ofl ndians can't be wrong!

A South Indian speciality from the coastal towns of Kerela. 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

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!

Soft Panner marinated in yoghurt and spices slow cooked with baby Spinach to perfection haven dish for the vegetarian

"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

4 popadoms, spiced onions, mango chutney and mixed Raita

This persian salad has pickled cucumber, fresh mint, potato and both chic ken and egg. The one time you don't have to worry which comes first

A classic, invented in the Punjab, perfected in Glasgow!

Chopped vegetable, spiced and deep fried as fritters. Every mouthful magic

Mashed chickpeas with garlic, Lemon juice and extra virgin olive oil

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

Possibly the wor ld's original and finest ke bab. 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 lean minced lamb meat served with salad and love

The Puajab is home to all the best vegetables in India. Drive through any town or village and the spinach stretched skyward. It's a staple ofmy family. Herc we combine it with a luscious masala and let the spinach do all the talking

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 ofl ndians can't be wrong!

A South Indian speciality from the coastal towns of Kerela. 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

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!

Soft Panner marinated in yoghurt and spices slow cooked with baby Spinach to perfection haven dish for the vegetarian

"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

4 popadoms, spiced onions, mango chutney and mixed Raita

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 extra virgin olive oil. This recipe has been handed down the generations

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

`Houmos, mirza ghassemi and yoghurt Shalot dip (mast m ser). Heaven for garlic lovers

Mint, raddish, spring onions, fresh herbs and feta cheese

4 popadoms, spiced onions, mango chutney and mixed raita

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

Seasonal Vegetable pakora, chicken breast pakora, fish fillet pakora

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!

Lean minced lamb is marinated with KoolBa's special spicy, then grilled

Tender lamb chops in chef's secret Gramm masala and cooked to perfection in the tandoor

Served on hot sizzling pan

Marinated tandoori chicken tikka

Marinated tandoori king prawn

Marinated tandoori monkfish tikka

Marinated tandoori salmon

Spicy lamb chops, chicken tikka, chicken chaat and spicy sheekh kebab

Spicy lamb chops, chicken tikka, chicken chaat, spicy sheekh kebab, king prawn Monk fish

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 unctuous, packed full of ginger, garlic and fresh tomato flavour

"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

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

The Punjabis like nothing more than a party. This dish is a party on a plate. Peppers, Onions, Ginger, Garlic and plenty of green chillies take the party from the plate right into your mouth

From the heart of Muslim Punjab, this is festival food. Slow cooked chicken and lentils brought together in an effortlessly delicious masala

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

A South Indian specialty 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

Salmon fillet marinated in exotic Bengali spicy sauce

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

A South Indian specialty 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 the entire flavor coupled with Best Scottish produce monkfish fillet from water of Shetland. East meet west

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!

A Punjabi style. Chickpeas and tender lamb in a rich yoghurt masala

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

Freshly Jalfrezi is a typical punjabi dish cooked with capsicum, onions and a touch of cream

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

Delicious chicken tikka smothered in a tandoori sauce, rich in tomatoes, peppers and fresh coriander

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

From the heart of old Delhi, a deliciously rich butter masala with bite size pieces of chicken tikka

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!

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 capsicums, ginger, garlic and chilli, tempered with cream. This is what made Scotland Brave!

Succulent chicken, marinated in yoghurt and spices cooked to perfection in tandoor

Tender Scottish lamb chops in chef's secret Gramm masala and cooked to perfection in the tandoor

Best Scottish produce monkfish fillet marinated in aromatic spice cooked to perfection in the tandoor

King prawn marinated in exotic Bengali spicy and cooked to perfection in the tandoor

Best Scottish produce Salmon fillet marinated in exotic Bengali spicy and cooked to perfection in the tandoor

Soft Paneer marinated in yoghurt and spices cooked to perfection in the tandoor

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 lean minced lamb meat served with salad and love

Two skewers of lovely minced chicken served with salad and love

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

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

Marinated Scottish 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

One of the Koolba Brothers, can never decide between lamb Barg 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.tan

Kabab Barg is one of the old and traditional kababs, which is very popular among all and this kabab is known as one of the most luxurious kababs

Another delicious Persian Kebab that is somehow a mixture of Kabab Barg and Joojeh Kabab

Two skewered of Marinated vegetables with KoolBa's special spicy grilled over barbecue, haven for the Vegetarian vegan alike

The chicken wings are marinated Olive oil and lemon juice making them tender and delicious… is the best so share

I'm sure you saw this coming. I love ALL the kebabs at KoolBa. So I wanted them ALL on a plate. Four skewers of beautifully barbecued meat and chicken. Lamb barg, Kofta, Royal Chicken and chicken kofta served on a bed of salad and accompanied with your choice of basmati rice, plain naan bread or chips. The best kebabs in Scotland. Sublime

Black Daal

Creamy or Spicy

a cooling Persian yoghurt dip with herbs

Chopped vegetable, spiced and deep fried as fritters. Every mouthful is magic!

A classic, invented in the Punjab, perfected in Glasgow!

Mashed chickpeas with garlic, lemon juice and extra virgin olive oil

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

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 lean minced lamb meat served with salad and love

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

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 wit yoghurt. This is what made Scotland Brave!

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

A fusion of fried onions, tomatoes lentils in an aromatic curry sauce

"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

4 popadoms, spiced onions, mango chutney and mixed Raita

This persian salad has pickled cucumber, fresh mint, potato and both chic ken and egg. The one time you don't have to worry which comes first

A classic, invented in the Punjab, perfected in Glasgow!

Chopped vegetable, spiced and deep fried as fritters. Every mouthful magic

Mashed chickpeas with garlic, Lemon juice and extra virgin olive oil

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

Possibly the wor ld's original and finest ke bab. 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 lean minced lamb meat served with salad and love

The Puajab is home to all the best vegetables in India. Drive through any town or village and the spinach stretched skyward. It's a staple ofmy family. Herc we combine it with a luscious masala and let the spinach do all the talking

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 ofl ndians can't be wrong!

A South Indian speciality from the coastal towns of Kerela. 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

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!

Soft Panner marinated in yoghurt and spices slow cooked with baby Spinach to perfection haven dish for the vegetarian

"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

4 popadoms, spiced onions, mango chutney and mixed Raita

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 extra virgin olive oil. This recipe has been handed down the generations

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

`Houmos, mirza ghassemi and yoghurt & Shalot dip (mast m ser). Heaven for garlic lovers

Mint, raddish, spring onions, fresh herbs and feta cheese

4 popadoms, spiced onions, mango chutney and mixed raita

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

Seasonal Vegetable pakora, chicken breast pakora, fish fillet pakora

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!

Lean minced lamb is marinated with KoolBa's special spicy, then grilled

Tender lamb chops in chef's secret Gramm masala and cooked to perfection in the tandoor

Served on hot sizzling pan

Marinated tandoori chicken tikka

Marinated tandoori king prawn

Marinated tandoori monkfish tikka

Marinated tandoori salmon

Spicy lamb chops, chicken tikka, chicken chaat and spicy sheekh kebab

Spicy lamb chops, chicken tikka, chicken chaat, spicy sheekh kebab, king prawn & Monk fish

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 unctuous, packed full of ginger, garlic and fresh tomato flavour

"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

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

The Punjabis like nothing more than a party. This dish is a party on a plate. Peppers, Onions, Ginger, Garlic and plenty of green chillies take the party from the plate right into your mouth

From the heart of Muslim Punjab, this is festival food. Slow cooked chicken and lentils brought together in an effortlessly delicious masala

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

A South Indian specialty 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

Salmon fillet marinated in exotic Bengali spicy sauce

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

A South Indian specialty 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 the entire flavor coupled with Best Scottish produce monkfish fillet from water of Shetland. East meet west

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!

A Punjabi style. Chickpeas and tender lamb in a rich yoghurt masala

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

Freshly Jalfrezi is a typical punjabi dish cooked with capsicum, onions and a touch of cream

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

Delicious chicken tikka smothered in a tandoori sauce, rich in tomatoes, peppers and fresh coriander

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

From the heart of old Delhi, a deliciously rich butter masala with bite size pieces of chicken tikka

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!

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 capsicums, ginger, garlic and chilli, tempered with cream. This is what made Scotland Brave!

Succulent chicken, marinated in yoghurt and spices cooked to perfection in tandoor

Tender Scottish lamb chops in chef's secret Gramm masala and cooked to perfection in the tandoor

Best Scottish produce monkfish fillet marinated in aromatic spice cooked to perfection in the tandoor

King prawn marinated in exotic Bengali spicy and cooked to perfection in the tandoor

Best Scottish produce Salmon fillet marinated in exotic Bengali spicy and cooked to perfection in the tandoor

Soft Paneer marinated in yoghurt and spices cooked to perfection in the tandoor

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 lean minced lamb meat served with salad and love

Two skewers of lovely minced chicken served with salad and love

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

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

Marinated Scottish 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

One of the Koolba Brothers, can never decide between lamb Barg 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.tan

Kabab Barg is one of the old and traditional kababs, which is very popular among all and this kabab is known as one of the most luxurious kababs

Another delicious Persian Kebab that is somehow a mixture of Kabab Barg and Joojeh Kabab

Two skewered of Marinated vegetables with KoolBa's special spicy grilled over barbecue, haven for the Vegetarian & vegan alike

The chicken wings are marinated Olive oil and lemon juice making them tender and delicious… is the best so share

I'm sure you saw this coming. I love ALL the kebabs at KoolBa. So I wanted them ALL on a plate. Four skewers of beautifully barbecued meat and chicken. Lamb barg, Kofta, Royal Chicken and chicken kofta served on a bed of salad and accompanied with your choice of basmati rice, plain naan bread or chips. The best kebabs in Scotland. Sublime

Black Daal

Creamy or Spicy

a cooling Persian yoghurt dip with herbs

Chopped vegetable, spiced and deep fried as fritters. Every mouthful is magic!

A classic, invented in the Punjab, perfected in Glasgow!

Mashed chickpeas with garlic, lemon juice and extra virgin olive oil

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

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 lean minced lamb meat served with salad and love

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

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 wit yoghurt. This is what made Scotland Brave!

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

A fusion of fried onions, tomatoes & lentils in an aromatic curry sauce

"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

4 popadoms, spiced onions, mango chutney and mixed Raita