Little Curry House
The kitchen sets its own paneer, which is a daily job most curry houses in the city hand to a supplier, and it lands in the saag and the mutter.
Why go
Kulwant Singh cooked as head chef at Mother India and at Mother India's Cafe, and co-opened the Argyle Street cafe with Monir Mohammed in 2002 before buying this Byres Road room in 2013 (GlasgowWorld). His son Jasdeep, known as Jas, started there as a kitchen porter at 13 and took over the business at 22, running a team of 24. They closed through lockdown, spent £150,000 on an open kitchen and a full refit, and reopened on 30 September 2021 with the menu rebuilt as small sharing plates (The Scotsman). The Mother India lineage shows in the format rather than the branding: a short card of half-size curries meant to be ordered four or five at a time, so a table tries the whole kitchen instead of one plate each.
Order this / avoid
- Order: a paneer dish first, either saag or mutter, since the house sets the cheese itself and that is the one thing here you cannot get up the road. Then lamb karahi and methi gosht, with fish pakora to open. Gaby Soutar's note on the format was that the portions are
all served in small helpings, so you can try a bit of everything
1. - Avoid: booking eight people and expecting to order freely. The venue's rule is blunt:
Parties of seven or more are served our group menu only
3.
What locals & experts say
- The Scotsman (Gaby Soutar, 2021): the restaurant
claims to be one of the few Indian restaurants in Glasgow to make their own paneer from scratch,
and the owner at the time of the relaunch was Jasdeep Singh, 22, taking over from a father who wasonce the head chef of Glasgow's original branch of Mother India and Mother India's Cafe.
1 - GlasgowWorld (Rosalind Erskine, 2021): Jas Singh on why the room works,
Every weekend people would be lining up outside waiting for a table - there's certainly no better advertisement for your restaurant than that.
2 - Local rec: Jeff's save, his note below.
Good to know
- Timing: evenings, with earlier openings at the weekend and a close around 11pm. The venue's own site and the delivery listings disagree on whether Monday runs, so check the Maps pin before you walk down.
- Booking: reservations taken, and worth having on a Friday or Saturday. Collection, delivery and a Heat & Eat home service have run since 2020.
- Where it is: 41 Byres Road, the Partick end near the Dumbarton Road junction, a few minutes from Kelvinhall subway.
Jeff's take (his words)
- Note: "Reasonable quality Indian food from former chef of mother India. Homemade paneer."
Verdict
should-visit — Worth the detour, and the reason is who runs it. Jeff (2026-07-30) puts it over Dishoom on local versus chain. A family-run Glasgow curry house in a city with the deepest curry field in Scotland outranks a well-drilled national rollout of the same food, because the people cooking it own the outcome.