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Long-considered one of the best restaurants in Glasgow (Mother India debuted in 1996), Mother India accomplishes the neat trick of using traditional Scottish ingredients in very authentic Indian recipes. So local haddock will be used in the fish pakora, or Scottish lamb in a curry from Delhi. This is also NOT the type of Indian restaurant where stews sit bubbling in the back all day long until someone requests one: all of the meals are cooked fresh to order. The restaurant has been so popular, it has spawned four off-shoots. We still like the original best.