Review Jaipur Indian restaurant

We believe authentic Indians are few and far between in Scotland, as spices and tastes are changed and altered to fit in with what us Scottish folk love and crave. For instance when speaking to a friend who lives in London, he explained that one of our favourite curries "Chicken Tikka Chasni" isn't available outside of Scotland. This creamy, sweet and sour, tomato based dish was in fact created to suit Scottish traits. This is one of the main reasons we have never chosen to blog an Indian dining experience in the past.

On finishing the Great Glen Way, we checked into our room for the night and both decided we deserved a feast for our efforts. An Indian restaurant "Jaipur" was recommended at reception, on arrival at the restaurant, the exterior was dingy and we squandered over the choice we had made. Blogging does make you analyze every aspect of the dining experience; and of course we eat with our eyes. Regardless of the rough exterior, upon entering the restaurant, it was over half full, this secured our choice of dining in the highland capital for the evening.

                                 Poppadum's with mango chutney, spiced onions and mint yogurt.

Standard warm poppadum's, nothing startling about this starter. The dips went well and appeared to be homemade which was a nice surprise.

                                                                   Vegetable pakora.

This starter was a truly surprising of mixed spices and vegetables, an authentic classic with a cooling dip. The standard looking salad does turn the dish into a takeaway looking dish but I can assure you this was not the case; a true delight.

                                                                            Mixed kebab.

The meat was incredibly tender and offered a true depth of smokey charcoal loveliness surrounded by smooth caramelised onions and a sweet and sticky spicy coating. A delightful take on the classic starter. We were surprised by the starters and had high expectations for the mains.

Left: Chicken Tikka Chasni (original sweet and sour dish).
Right: Chicken Tiger (cooked with garam spices, ginger, cashew nuts and mango chutney).

When choosing curries, we opt for a classic "chasni", where we like to compare and analyse this between restaurants and then a chef special, in this case the "Tiger".

The curries were outstanding, the sauces themselves were authentic in taste and flavour. Being rich in depth of flavour and texture, containing onions and other vegetables. The chicken tikka chasni was one of the best we had tried, the meat was tender and the sauce zingy with zesty flavours.

As for the "Tiger", this may be one of the freshest tasting curries we have ever tried. The crunch of the cashew nuts, added an interesting texture. The curry itself was moderately spicy, with an added fruity flavour, mainly created from tomatoes. 

Pilau rice: this side was demolished along with the curries. The rice was light bag had a mix of fruits through it.

Pershawri nan: sweet coconut filling.
This was of a medium to large size, which was served perfectly warm and toasted.

The interior decor was a specific let down, where it appeared dated and lacked appeal. The restaurant could do with improving this in order to match the standard of the food.

Not a scrap of food was left, which is unusual when dining at an Indian. Either we were extremely hungry or the food was extraordinary; both were the case but the standard of cooking was very high at Jaipur. The restaurant adds a degree of heat to the highland capital. 


Food 6/10
Service 5/10
Toilets 5/10
Décor 4/10
Value for money 6/10

Overall 26/50 Good food let down by poor décor.


  1. Wow! Awesome blog post and very informative too.
    Thanks for sharing yummy Indian cuisine restaurant.


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