Fakeaway recipes in Glasgow

Glasgow is one of two cities that claims to have invented Chicken Tikka Masala. The story goes that a Glaswegian chef, looking to please a customer who complained that his chicken was too dry, dunked it in a tomato-based sauce with spices. Whether or not that's literally true, the city owns Chicken Tikka Masala — and the curry scene in Glasgow is exceptional.

The best Indian restaurants are concentrated in the West End and the South Side. Mother India, Café India, the Wee Curry Shop, the Kanchipuram, the Dhabba — these have been doing the same dishes for decades. The chicken tikka masala at any of these places is the benchmark for the dish in the UK. Glasgow also has strong Pakistani, Bangladeshi and Sri Lankan food scenes.

Beyond Indian, Glasgow's food culture is built on the chippy. Fish suppers (the Glaswegian term for fish and chips) are a Friday night institution. The deep-fried Mars bar was invented here (at the Carron Fish Bar in Stonehouse, just south of Glasgow, in 1992). The chicken pakora was perfected here. The munchie box — a greasy combo of pakora, chicken, chips, kebab meat, cheese, and sauce — was invented in Glasgow's late-night chippies.

For chains, Glasgow has the usual McDonald's, KFC, Subway. Nando's has a strong showing. Greggs is everywhere (it's a Scottish chain). Pizza Hut and Domino's for late-night pizza.

Glasgow's signature dishes: the deep-fried Mars bar, the munchie box, Chicken Tikka Masala, the Glasgow pakora. All reproducible at home. The deep-fried Mars bar is just an ice cream bar in batter, deep-fried. The munchie box is assembly. CTM is a weekend project. The Glasgow pakora is just chicken pakora with hot sauce. All here.