From a small restaurant in the 1950s to a food scene that punches well above its weight on the national stage, Glasgow's relationship with Indian food is one of the great untold stories of British cuisine. Here is the full picture.
This is a curry with a five-hundred-year backstory, a recipe that asks only for patience, and a result that makes the wait completely worthwhile. Chef Shabu shares his Goan lamb and potato curry, and the remarkable history behind.
