Excerpt:
Glasgow's Indian restaurants show how Asian traditions can be given a tartan twist. Have you ever tried haggis pakora? It's surprisingly good.
Scotland's other national dish is chicken tikka masala. This early example of fusion cooking was invented in the 1970s by Glaswegian chef Ali Ahmed Aslam, who founded the Shish Mahal restaurant in the city's west end.
He created the mild curry by soaking spices in a tin of tomato soup after one of his Scottish customers complained that his meat was too dry.