An award-winning restaurant is giving diners an extra reason to sample vegetarian food by cutting prices.

Indian-Bangladeshi restaurant The Radhuni in Loanhead on the outskirts of Edinburgh is reducing prices on its new vegetarian menu by 15% between next Tuesday and Thursday during UK Vegetarian Week.

“Vegetarianism is becoming more and more popular throughout Britain,” said Managing Partner Habibur Khan. “We’ve had a good selection of non-meat dishes on our menu for some time but we’re launching our new menu during Vegetarian Week and slashing prices for three days is our way of encouraging customers to sample something new. The experience may make them alter their eating habits.”

He added: “The authentic spices and ingredients used mean Indian-style food is particularly appealing to vegetarians and vegans because of the array of tastes created. Our entire preparation and cooking process is also customised to ensure there is no cross contamination.”

Last month The Radhuni was voted the best curry restaurant in the Edinburgh area in the Scottish Curry Awards and in 2018 its chef was named Scotland’s Curry Chef of the Year.

UK Vegetarian Week runs from 13-19 May.


The Radhuni’s recipes for an Indian vegetarian meal

Radhuni Slaw (Indian Salad)

  • 1 tbp sunflower oil
  • 1 tbsp black mustard seed
  • 1 tbsp cumin seeds
  • ½ white cabbage, finely shredded or coarsely grated
  • 1 red onion, finely sliced
  • 1 green chilli, chopped
  • Fresh lemon slices

Heat the oil in a frying pan and warm the mustard and cumin seeds until they sizzle and crackle, then remove from the heat. Combine everything together in a mixing bowl with a large pinch of salt and serve. (Can be made a day ahead and kept in the fridge).

Broccoli Bazi (Side dish)

  • 400g broccoli divided into florets
  • 2tbsp cooking oil
  • 3 tbsp garam masala
  • Chopped onions
  • Chopped green & red peppers

Heat the oven to 200°c, 400°f or gas mark 6. Put the broccoli in a large bowl, drizzle over the oil and sprinkle over the garam masala. Toss the mixture thoroughly so the broccoli is evenly coated. Tip into an oven tray and cook in the oven for 20-25 mins until tender and the edges are crisp.While the broccoli is cooking heat a frying pan and gently toast the onions and peppers until they are golden. Once the broccoli is cooked tip it onto the frying pan with the onions and peppers for 2 minutes.

Niramish Biryani (Main course)

  • 2 tbsp cooking oil
  • 1 onion (sliced)
  • 1 green chilli (chopped)
  • 1 garlic clove (grated)
  • 2 tbsp garam masala
  • 1 tbsp tumeric powder
  • 2 carrots (thinly sliced)
  • 1 x 100g Bbrown rice

Add coriander to serve

Heat the oil in a large frying pan, tip in the onion with a big pinch of salt and fry until softened for around 5 mins, then add the chilli and crush in the garlic and cook for 1 min more. Stir in the spices with a splash of water and cook for a couple of mins before adding the carrots and stir well to coat in all the spices and flavours. Tip in the rice, then use the back of your spoon to break up any clumps of rice and combine with the rest of the ingredients, cover and cook over a high heat for 5 mins (it’s nice if a bit of rice catches on the base to give a bit of texture to the dish). Scatter over the coriander and serve straight from the pan.