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Punjabi in Glasgow

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Punjabi in Glasgow

The Scottish/Sikh connection started as a trade link in the 1800s that thrived under the Maharaja Ranjit Singh who exported Kashmiri shawls to Scotland. He then sent several Punjabi families to Scotland to teach local weavers the art of shawl making.

Glasgow's position as the largest economy in Scotland and a thriving metropolitan hub presented much potential. Today there are large Punjab communities throughout Glasgow, and that looks to increase: a recently launched talent scheme that will allow university students to stay up to two years after graduating has already received positive feedback, particularly from the Punjabs.
Peet

Peet

Peet Basi is a 35-year-old second generation Glaswegian Punjabi-Sikh. His family own The Dhabba, an award-winning restaurant in the heart of Glasgow. Peet is director of operations within his family's business - but can't resist the occasional trip to the restaurant kitchen to cook classic Punjabi dishes. Try his tandoori chicken that doesn't need a tandoor.
Indian cuisine

Indian cuisine

Earthy, wholesome and full-flavoured, Punjabi cooking celebrates everyday cooking with Indian flatbreads, slow-cooked lentils, and fried onion, ginger and garlic masalas. Many people believe murgh makhani (arguably Punjab’s favourite dish) is the forerunner to Britain’s love affair with chicken tikka masala. Find out more.
 
 

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