THE Glasgow organisers of the biggest Indian food festival ever to be held in Scotland have revealed more about the unique dishes on offer at the event next weekend.

The Evening Times previously reported how the Indian Food Bazaar: a Culinary Journey would be staged in the heart of the city at the historic Briggait – formerly one of the city’s most famous fish markets – which will be transformed into streets and rural scenes from India.

In addition to food stalls serving dishes from all of the Asian nation’s regions, the spectacular event will feature cookery demonstrations, live music, films, dance, holistic therapies, competitions and children’s activities.

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The festival will even have its own currency - Scottish rupees.

There will also be an exotic market, a tea garden, cocktails and mocktails, a chilli-eating competition, as well as the chance to try 36 dishes from six different areas, many of which curry fans in Glasgow will not have tasted before.

On the menu will be kati roll, a street food dish originating from Kolkata which is a wrap containing a filling of lamb enfolded in an Indian flatbread.

Momos – described as “the ultimate comfort food” – are steamed dumplings with a beef filling, wrapped in a dough accompanied by spicy dipping sauce.

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Mirchi baingan ka salan is an impressive dish of chillies, aubergines and peanuts, a traditional Hyderabadi preparation usually served at weddings and special occasions.

Kashmiri dum aloo is one of the few vegetarian dishes from the northernmost state of India. For this dish, deep fried new potatoes are slow cooked on a low flame in a unique, aromatic spice blend including cinnamon, cardamom, cloves, star anise and bay leaf. This is all cooked in a sauce made from yogurt and a paste of cashew-almond.

Beef ularthiyathu is a Keralan beef dish with aromatic spices, coconut pieces, chillies and curry leaves.

Misa mach poora is from the remote Indian state of Mizoram, traditionally made with roasted shrimp with local spices.

Finally, another one of the unusual dishes to be revealed to readers is the galinha cafreal, a spicy preparation from Goa, made from whole chicken legs, flavoured with regional spices and herbs and shallow fried.

One of the event’s organisers, Navdeep Basi, previously described how nothing on this scale has ever been presented before – certainly not in Scotland.

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He said: “It will not only showcase the flavours of the culinary diverse regions of the world’s second most populous country, but also highlight its culture and traditions, and seek to educate as well as entertain.”

Renowned sitar and flute player Stevie Callaghan will be one of the star performers over the course of the weekend.

Stevie, from Glasgow’s Partick, will be playing a mix of classic Indian ragas and fusion of Indian and Western styles and songs.

The Indian Food Bazaar will take place in The Briggait on July 14 and 15 from noon to 10pm on both days.