The 13th Note, Glasgow and a recipe for bombay chips with dipping daal 

And so to the last of the mini reviews from our trip to Glasgow! We arrived at The 13th Note just after they opened on a Saturday lunchtime, we were the second people in but by the time we were eating it was pretty much full! We enjoyed the food, but weren’t as fond of the atmosphere here. As well as good menu, the cocktail list looked great, but it was a little early in the day for us to sample them unfortunately!

On Saturday and Sunday lunchtime, there’s a brunch menu on offer, and we were keen to try two of the dishes.

We ate –

Huevos Mexicanos

Brunch Thali

As the gluten free option for both dishes (instead of flatbreads) we were offered a choice of tortilla chips, rice (I think I’m remembering that correctly!), or chips… The chips have been voted best in Glasgow, so we had to try them! And very nice they were too, thin cut, skin on, and flavoured with salt and rosemary.

The Heuvos Mexicanos was a flavourful dish of scrambled tofu with chillies, tomato, onion and coriander. It had a decent kick of heat and the flavours all went very well together.

The Brunch Thali comprised of daal, raita and bombay potatoes. The daal was gorgeous, rich and tasty with lovely flavours. We dipped the chips in it, which was extremely yummy… The raita was good, although it had chilli in which was a bit if a surprise, I’d usually think of raita as a cooling counterpoint to the chilli in other dishes! The bombay potatoes were actually roasted potatoes with onions and spices, rather than the tomatoey spiced potatoes we were expecting. Very tasty though! All in all it was a delicious meal, and everything else we saw coming out of the kitchen looked great too.

And now my recipe inspired by that meal. In a nod to the chips and bombay potatoes at The 13th Note, I have created… bombay chips! Using the twice cooked method, the chips are first simmered in a spiced tomato mixture before being deep fried. The chips take on the flavours of the tomato and spices subtly but beautifully, and sprinkled with salt and coriander make a perfect dipper for daal. I’m very pleased with them!

My daal recipe has a slightly unusual spice mixture, but it works ever so well, particularly with the bombay chips. I also like to cook the yellow split peas before the other lentils go in the pot, I think it results in a better texture at the end.

Bombay chips and dipping daal

Bombay chips and dipping daal

the daal serves 4 to 6 (it’ll freeze well), and the chips serve 2

for the daal

100 g yellow split peas

200 g red lentils

200 g split black lentils (urad chilka)

3 tbsp ginger, finely grated

1/4 tsp asafoetida

1 tsp lime powder

2 tbsp of the spice mix (see below)

1250 ml hot water

2 tbsp lemon juice

salt to taste

for the chips

2 large potatoes, cut into chips

500 ml tomato passata

300 ml water

1 tbsp of the spice mix, see below

oil for deep frying

10 g fresh coriander, chopped


for the spice mix

2 tsp sesame seeds

1 tsp cumin seeds

1 tbsp coriander seeds

4 cardamom pods, seeds only

1 inch piece of cassia bark

1/2 tsp black peppercorns

1/2 tsp fennel seeds

1/4 tsp celery seeds

Preheat the oven to 170 degrees c.

Put 500 ml of the hot water, and the yellow split peas in a large ovenproof casserole with a lid. Cover and put in the oven for 1 hour, after which time the peas should be very soft.

While the split peas are cooking, make the spice mix. Heat a dry pan on a medium heat and toast the sesame seeds, cumin, coriander, cardamom, cassia, peppercorns, fennel and celery seeds for around 3 minutes, stirring all the time. The sesame seeds should be starting to brown. Grind the spices until they’re a fineish powder.

Add the red lentils and black lentils to the split peas, along with the remaining 750 ml of water, 2 tbsp of spice mix, the ginger, asafoetida and lime powder.

Mix well, cover and return to the oven for 40 minutes, stirring halfway through. All the lentils should now be cooked through, whisk the daal using a balloon whisk to break them up a little and make the texture creamy. Stir through the lemon juice and salt to taste.

For the chips, heat the passata, water and spice mix in a large saucepan. Add the potatoes and bring to a simmer. Cook for around 8 minutes, until the chips are soft, but not falling apart. Remove from the tomato mix with a slotted spoon and lay them in a single layer on a baking tray. Don’t drain all of the tomato stock away, you need a little bit to cling to the chips.

Heat the oil to 160 degrees c, and cook the chips in small batches for around 5 minutes, until golden and cooked through. Drain the oil off on kitchen paper, and then season the chips with salt and the fresh coriander.

Serve the chips with a bowl of daal for dipping.

By E.

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