Monir Mohammed

Martin Gray

...an Indian restaurant that stands head and shoulders above its competitors...

The Sunday Herald, Scotland's biggest selling Sunday broadsheet

Great home-cooked curries. It's wise to book -  it's a snug place with a big reputation, a limited menu and a sensational-value two course lunch

After much sampling I found no place more delightful than Mother India in the West End. Take your pick of any of the specialities : king prawn cooked with lime and chilli pickle, lamb in a rich pepper sauce, cumin chicken, aloo saag. It's all here and it's all superb...

Bon Appetit – America's Premier Food and Entertainment Magazine

These were tastes you cannot describe, so I won't begin to try, but we heard the angels and all the Indian Gods sing in unison...

Extra Bladet Denmark's biggest selling newspaper

Monir Mohammed’s cookbook will spice things up in the kitchen

Recipes Pictures Stories

Mother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. 
 
The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants. 
 
The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.

Monir Mohammed

Praise for Mother India at Home

The best Indian food in Scotland

...an Indian restaurant that stands head and shoulders above its competitors...

Star Rating 4½ out of 5

The best Indian food in Scotland

...an Indian restaurant that stands head and shoulders above its competitors...

Star Rating 4½ out of 5

The best Indian food in Scotland

...an Indian restaurant that stands head and shoulders above its competitors...

Star Rating 4½ out of 5

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