When Simrat Singh moved to the UK in 2003, he was struck by how mediocre the Indian food was when compared to what he was used to at home. “He found that Indian restaurants here were opting to use pastes, colouring, and powders, which was reflected in the final result.”.

In 2012, Mr Singh opened the Curry Pot in order to bring the food from his homeland to the people of Glasgow. He is committed to keeping his food authentic by using traditional methods and fresh ingredients, without the shortcuts that are all too common in British Indian food!
Simrat’s Background

When growing up in India, Simrat enjoyed nothing more than to go out for food with his friends. One of their families owned two restaurants, and it was within these bustling kitchens that his fascination with food and passion for flavours grew.

Simrat travelled to different cities and tried a variety of different restaurants to expand his understanding. Throughout these journeys, he found out precisely what made traditional Indian food so unique, flavourful, and difficult to emulate without the proper care, knowledge, and attention.

By observing the chefs, their techniques, as well as the ingredients they used, Simrat quickly learned the amount of effort that went into creating a fantastic authentic curry. There are no shortcuts, and there are no ways to fake it; thus inspiring his commitment to keeping colouring agents, pastes, and powders well away from his restaurant and food.

The Curry Pot is Simrat’s attempt to bring a little bit of India to Glasgow. His attention to detail, dedication to traditional methods and flavours, along with his talent for finding the freshest ingredients in Scotland are all reflected in the final product – and we are confident you will think so too!