New restaurant to bring Tamil flavours from across globe to Glasgow
"I want everyone to have the experience I had with my mum."
READ NEXT: Glasgow chef behind Swadish to open new city centre restaurant
(Image: GordonTerris/Herald&Times) Tharany says while her family are Sri Lankan Tamils, her mum lived in Singapore when she was younger while Tharany spent time in Malaysia, meaning they got to know more about Tamil cuisine from those areas.
She says focusing on Tamil dishes from Sri Lanka, India, Singapore, Malaysia and Africa will make their restaurant "completely different" from other Asian eateries in the city.
The 26-year-old said: "I learnt all those recipes and I came home, and my mum had that experience in Singapore and when we were growing up she always incorporated Tamil food from Sri Lanka, India and Singapore.
"Tamils are everywhere, and we have such a huge love for food, vibrant colours, dance and culture.
"However, when we open up restaurants its always Indian or Sri Lankan and we kind of fizzle off as a small minority.
"There's never really been a restaurant that says 'we are Tamil and we're serving Tamil food that's from everywhere'."
(Image: GordonTerris/Herald&Times) The Jolly Tamil will be Tharany and Vadani's first venture into the hospitality industry, but Tharany says opening a restaurant with her mum is an idea that was always at the back of her mind due to her mums' cooking skills.
They will be serving dishes including Sri Lankan mutton rolls, Puli rice and a signature biryani based on Vadani's recipe.
There will also be some less traditional items with a twist, such as a carrot halwa cheesecake.
READ NEXT: Popular coffee chain unveils revamped East End store
(Image: GordonTerris/Herald&Times) Tharany commented: "I grew up watching my mum cook since I was a child and she never used a recipe book – it was always just intuition and taste.
"All these dishes have my mother's touch which is completely authentic with a touch of modernity that I've found.
She continued: "My mum makes all of the spices herself.
"She won't just go and get packet masala. She'll go get the peppercorn, roast them herself, grind them add them into a blender, sieve it and then she'll get her own spices.
"Everything we do is very homemade. She takes a lot of pride in her food."
(Image: GordonTerris/Herald&Times) Tharany grew up in Essex before moving to Edinburgh to study chemical engineering at Herriot Watt University.
She moved to Glasgow two years ago, and says she loves the city's appreciation of food, making it the perfect spot to open a restaurant.
She said: "Everyone's a big foodie over here.
"There's always something different, so imaginative, so creative and that's what I love.
"I want a place that can really appreciate my innovation when I make cool specials."
She added: "I know it's a gamble but it's a risk I'm willing to take because I know our food is good.
"I'm excited for everyone to try something I've always wanted them to try.
"Having that happen is kind of like a dream come true."
The Jolly Tamil is located at 95 Kilmarnock Road, Glasgow.
It will be open Wednesday to Monday.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time Out
7 hours ago
- Time Out
This hidden bistro in an industrial building serves some of the best Asian-inspired pasta in Singapore
Regulars were up in arms when RVLT announced last December that it would be closing sometime in 2025. Over its eight years on Carpenter Street, the fun-loving, casual wine bar carved out a reputation for itself as a pioneer of the natural wine movement in Singapore. But with business never quite bouncing back to its pre-Covid heyday – and rent and costs on a steady incline – even beloved institutions have to call it a day sometimes. RVLT poured its last glass in July this year. Thankfully, what died didn't stay dead. Founders Alvin Gho and Ian Lim are quick to bounce back on their feet with a brand new concept, Revolution, tucked away in an unsuspecting industrial estate in Bukit Merah. The restaurant has swapped out the grungy aesthetics of its old digs for a more minimalistic, classy look, with clean lines and a softer colour palette. The new space is designed in collaboration with Danish design house Fritz Hansen just next door, so that explains it. Despite the makeover, the spirit of RVLT lives on in its menu and wine programme. Executive Chef Sunny Leong continues to helm the kitchen, bringing back old faves like the homemade chicken nuggets ($20) – just as good, with a perfectly crisp shell and tender middle, studded with bits of chicken soft bone for an extra crunch, and paired with a slightly sweet tomato sriracha. Other dishes that survive the lynch include the sourdough bread with seaweed butter ($8), steak tartare ($26) and wagyu beef patty melt with fries ($28). And if you miss the vino, shimmy up to the bar-counter for spot-on recommendations by Alvin and Ian, who'll pour you anything from a juicy pinot noir from China to an unfussy glass of pet-nat. If you work around the area, Revolution's two-course set lunch ($28.80) is a solid deal, with Asian-inspired pastas taking centre stage. There are five to choose from, like salted egg carbonara spaghetti and black pepper wagyu steak bucatini. Our picks? The 'hua diao' white clam linguine and mala pesto trofie. The linguine has a splash of Chinese rice wine, though in the gentlest, most delicate way. What really stands out is the buttery sauce and giant, slippery clams which add a briny sweetness to each bite. Alvin tells us the mala pesto pasta is the most underrated of the lot, and we're inclined to agree. It's got that satisfying numbing kick, with a fine dusting of crushed almonds on top for added crunch. His personal favourite, however, is the chicken rendang ravioli, the only dish on the menu which uses fresh pasta. Each parcel is filled with a smooth chicken mousse and coated in a rich rendang sauce, with generous sprinkles of berempah (crispy, spiced crumbs) as the cherry on top. Come late September to October, Revolution will be rolling out its dinner menu, featuring new dishes dreamed up by Chef Sunny. We shan't spoil it, but let's just say you can expect anything from a reinvention of his iconic crystal bread to delicate stroopwaffles made of chicken skin, and more funky, boundary-pushing creations. For now, Revolution is open for lunch and tea from 11am to 5pm daily, with dinner hours expected to run from 6pm to midnight from Thursdays to Saturdays.
Metro
10 hours ago
- Metro
UK pasta chain with 'carbonara of dreams' is expanding with 300 restaurants plan
When the Pasta Evangelists team appeared on Dragons' Den in 2018, the dragons told them they were 'delusional' and that their idea was a 'disaster'. Flash forward to 2025 and the pasta company has just revealed major expansion plans, with a goal of having 100 restaurants across the UK in the next five years and 300 globally in the longer-term. The company's first dedicated restaurant, a pasta emporium, opened in Richmond last summer with self-serve wine machines, a chef handmaking pasta in the window and some delicious dishes. Following that, they opened seven other restaurants in areas such as Greenwich, Guildford and Manchester Airport. Now co-founders Alessandro Savelli, Finn Lagun and Chris Rennoldson are looking to invest more than £30 million in even more locations. The team started Pasta Evangelists in a basement in London in 2016 and it went on to become a successful delivery business. The aim was to bring fresh pasta, just like Alessandro's Italian nonna used to make, to British kitchens. They've since gone on to launch 47 takeaway units, a pasta bar in Harrods as well as pasta academies where they share their secrets. Along the way they've garnered support from top chefs like Prue Leith and Gordon Ramsay and online fans have hailed the food as 'incredible', 'spectacular' and 'delicious'. The chain's carbonara in particular is a hit with customers, who have claimed it's 'the best carbonara' and the 'carbonara of dreams'. Speaking about the expansion plans, Alessandro told the Times he wants Pasta Evangelists to become 'the UK's fastest-growing, casual dining spot'. More Trending The plan is to 'flip' a number of the dark kitchens they already own – these are spaces where professional food is prepared and cooked solely for delivery or takeaway purposes, with no store-front or dine-in area. The business will also be looking to specifically target the South of England, Midlands and Scotland in the UK for new restaurants, creating up to 1,500 new jobs. View More » And a 'Pasta Apprenticeship' scheme is also in the works, to help staff develop culinary and hospitality skills. Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Walkers is launching two permanent new crisp flavours for first time in decades MORE: Lidl just launched three 'divine' new bakery items — starting from 79p MORE: I ate at the UK's most popular seaside restaurant to see if it lives up to the hype Your free newsletter guide to the best London has on offer, from drinks deals to restaurant reviews.
The National
12 hours ago
- The National
Edinburgh Airport vows improvements following complaints
One of the UK's busiest airports and Scotland's main gateway for international tourists, Edinburgh Airport has received criticism over its supposedly drab interior and 'unacceptable' delays at immigration controls. Bosses at the airport have stressed that they are investing heavily in its infrastructure as they are welcoming more passengers than ever before, with a record 62,458 people traveling through the transport hub on July 11. The airport expects to spend about £90 million this year on various capital projects, up from £52m in 2024, with some of that money going towards overhauling the terminal, according to the Times. READ MORE: John Swinney interview: The FM on indyref2, Israel, energy and more Ken McNab, who heads the Travel Company Edinburgh and In2Scotland, raised concerns to the Edinburgh Airport Consultative Committee (EACC) about what he called the 'corrugated iron and wire' appearance of the arrivals building. Along with the interior giving visitors a negative experience, McNab also raised concerns about 'unacceptable' delays after flights land At the EACC meeting, Gordon Robertson, the airport's chief communications and sustainability officer, acknowledged McNab's concerns but suggested the number of passengers with negative experiences is in the minority. He said: 'Scots feel proud about Edinburgh and I know some of this makes them feel less proud, but generally it is not the experience of the majority.' Robertson described the arrivals area as a 'functional hall' but did confirm the issues about its appearance and reportedly said it was being considered as part of plans for the wider redevelopment of the terminal. The arrivals hall is controlled by the UK Border Force, meaning the airport will have to work with the agency on any changes. In July, the airport lifted its 100ml liquids restriction for the first time since it was introduced almost 20 years following the installation of top-of-the-range security x-ray technology. Eight new X-rays were installed as part of a £24m investment "to transform the security process at the airport". In April last year, the French conglomerate, Vinci Airports, took a 50.01% stake in Edinburgh Airport for £1.27 billion. At the time, Vinci said it would continue improving customers' experience as one of the key areas it would work on at the airport.
