The Best Indian Tandoori
Restaurant in Edinburgh
For Bookings / Orders call
0131 229 8216
  • From our location in the most beautiful part of the city – we get to see our neighbours beautifully kept gardens every single day.  Whilst there is little doubt that there is a lot of talent around us – those of you less confident may be interested to hear that the Gardening Scotland Exhibition is coming to The Royal Highland Centre, Ingliston, Edinburgh at the beginning of next month.

    Featuring a wide range of special stalls including a hall from Dobbie’s Garden Centre and the BBC Scotland Beechgrove team – here is an opportunity to get some gardening hints and ideas – whatever your level of confidence.

    In this age of people trying to become a bit more self sufficient – this is the perfect place to get advice on how to grow things at home.  Just think – if you think we don’t make our curries spicy enough – but are too polite to ask – you could learn how to grow your own chillies or fresh coriander and add them yourself!

  • This month’s curry of the month is a true spicy taste of India! Far more flavoursome than a vindaloo – and with lovely steam cooking it is a fresh and fiery treat! For a first timer – this isn’t a place to start – but for you curry lovers in Edinburgh – this is one of our best treats at our restaurant (or order for takeaway).

    North Indian Chilli Garlic Chicken

    The three main ingredients are advertised in the name of the dish – and when one of them is chilli – you know that this is not one for the more cautious eater! This is a dish with large pieces of all three – in a lively sauce and garnished with fresh coriander. The ingredients are complemented with a range of other spices and flavourings to ensure that the overall taste is well balanced and pleasing to the tongue.

    We’d recommend eating it with some lovely fresh rice – and maybe a cool glass of lassi, beer or wine!

  • Are you keen to get some authentic ingredients to help you cook Indian food at home – or maybe you just would like to find some great chutneys and drinks all the way from the other side of the world. Maybe you are keen to pick up some classic Indian desserts to pop in the freezer to enjoy after a great meal from your favourite takeaway/restaurant in Edinburgh!

    Whilst supermarkets are starting to pick up their ideas with some extra lines, a short drive (or bus ride) away from us is the fantastic Planet Asia, 1 Norton Park, Edinburgh EH7 5RS – Edinburgh’s finest Asian Supermarket situated just off Easter Road. They stock a really wide range of Halal foods as well as all the spices and authentic ingredients you will ever need. If you’re driving – you’ll also be glad to know they have free parking.

  • Eat well at home

    Posted on April 23rd, 2010 No comments

    Do you enjoy great food eating in a restaurant – but then find when you have food delivered to the house you pop it in the oven to keep warm while you do something else and it doesn’t quite meet the mark.

    Here are a few dishes that are a bit more resilient to being delayed!


    Now you should be eating these the minute they arrive at your door – but if you’re not – stick to the Indian street classics of Samosas and Pakuras. Great tasting – and they would probably survive through a nuclear war!


    Korma’s seem to have amazing resilience to anything – we’ve even seen them eaten without issue the next morning! The secret here is to go for something with a good flavoursome sauce – the extra time can even add more flavour to the dish.


    Any rice is pretty good – if you’re leaving it a long time, sprinkle over a dash of water to stop it drying out – not too much though or you’ll end up with rice pudding!


    Naans just aren’t the same if you leave them too long. That fantastic light fluffyness turns into crispiness – and it’s just not the same. Chapatis are the ultimate resilient bread – just keep them in a bag or even better in a bread cloth and they will be as good as they are gold.

  • Our Featured Dish of the month for April is Dupiaza. Whatever you want to have with it, be it Chicken, Lamb, Prawns, King Prawns, Vegetables (or even Panir if you ask nicely) this is a truly authentic Indian dish from Hyderabad. The name comes from the Urdu term for “Two Onions” – and that’s just what this dish is, a curry with twice as many onions as you would expect.

    Our version maintains the tradition of having a slightly sour and medium hot flavour, and we add our own secret mix of spices and fresh herbs to further complement the flavour. If we had to recommend the version we think is the best – it would be the King Prawn version – but if you’re on a tighter budget – standard prawns are great. To accompany – we’d recommend the simplicity of fresh Pilau Rice.

  • Our dish for this month is the fantastic Mughlai Chana Gosht.

    Firstly, a quick break down of the name.  Mughlai simply refers to where the inspiration comes from – this dish is very typically South Asian.  Chana is the Hindi word for chick peas – very common in true Indian cooking.  Gosht is the Persian word for meat – and for this dish this means Lamb.

    So what is special about this South Asian dish of Chickpeas and Lamb?  Well – for those of you yet to try it, we cook them both in lovely lemon juice to add a bit of sourness, we then supplement this with tangy fresh coriander leaves and fiery ginger to give it some spice and to further enrich the flavour.  The overall experience is a medium hot dish with flavours that dance on your tongue!

    There is plenty of flavour in the dish – so we recommend enjoying the dish with some plain or pilau rice to further soak up flavour, and a simple naan or a few chapattis to dip in the sauce.

  • Start of Spring

    Posted on March 17th, 2010 No comments

    Hasn’t it seemed like a very long and cold winter?  March brings the excitement of the start of Spring – and hopefully some warmer and more pleasant weather. The next few months should hopefully allow for some impromptu evenings eating outside, or just taking the opportunity to get out in the evening for a walk.

    Here at the Himalaya we want to be part of your springtime plans, whether you are simply passing and fancy a quick curry and a cool drink, want to take away some of our great Indian dishes for a meal in the garden (or picnic in the Meadows!) or if you are having a grand party and want to take advantage of our outside catering experience.

  • A quick translation of the title of this dish is King Prawns with Butter.  In all honesty – this dish gives so much more – with the sumptuous prawns barbecued in the tandoor before being added to a mild butter based sauce to really set the flavours alight.

    This dish is one we strongly recommend you enjoy with some rice and a few chapattis.  Picking up the large prawns in the fresh warm bread and dipping into the sauce is a delight.

  • Indian Vegetarian Dishes

    Posted on January 31st, 2010 No comments

    For those of you who don’t eat meat (whatever the reason – we’re not here to ask) the food we produce is a celebration of many different types of vegetable.

    True Indian cuisine is frequently meat free depending on the religion and caste of the diner – so many dishes come into their own without meat. Onions and potatoes play a massive part in Indian food – but there are other less common vegetables such as the alluring ‘ladies fingers’ (okra), that help provide a really wide range of potential dishes.

    We offer a range of dishes made with panir cheese – the most common cheese in Southern Asia. If you haven’t tried it, it is similar to (but far nicer than) cottage cheese.

    The following is a menu we’d recommend for any vegetarian or any more broad minded meat eater who is happy to take a night off.

    Starter: Samosa

    The classic mixed vegetable stuffed parcel accompanied with fresh salad and spicy sauce.

    Main Course: Sabzi Panir Jalfrezie

    The texture of the cheese really complements the fresh steam cooked mixed vegetables before you get the full flavoured taste of the hot spices.

    Side Dish: Bhindi Bhajee

    Okra cooked in a tomato sauce with a mixture of spices – sounds simple, but arguably the best way to cook this delicate treat.

    Bread: Garlic Naan

    Garlic naans taste great with everything. Load a piece with some of the panir and some okra for a fantastic flavour.

    Dessert: Kulfi

    Still hungry? Finish off with the classic Asian frozen dessert.

  • Here are the current Top 5 dishes ordered by our customers.

    1. Chicken Tikka Kurma

    Fantastic fresh chicken breast – barbecued and enhanced with a lovely buttery almond and cashew nut sauce. A mild dish – order with a garlic naan to help soak up the lovely rich curry.

    2. Chicken Tikka Masallam

    Our classic pieces of chicken, marinated and cooked in the tandoor oven before being doused in lovely rich curry sauce. Perfect with some freshly cooked pilau rice.

    3. Balti Lamb Tikka Masallam

    This is the lamb version of the famous chicken dish. As with the chicken variety rice is a great accompaniment – but we’d recommend a keema naan. The spicy lamb mince stuffed naan tastes fantastic with the Masallam sauce.

    4. Chicken Madras

    This is the hottest dish on this list – and is one of our spicier dishes. The Madras sauce is a rich combination of spicy heat with a slight sourness. Traditionally served with rice – the strong taste of the dish means that plain rice works best. A couple of wholewheat chapattis lets you enjoy this meal eating with your fingers – perfect.

    5. King Prawn Puri

    A puri is a lovely little traditional Indian puffy bread snack. In this dish these small circles of warm bread are accompanied by mildly spiced king prawns with a fresh garnish of spring onion and coriander leaves. A fantastic starter – quite light and enough spice to whet your taste buds ready for a lovely curry main course.