Home-grown curry 'packs a punch'
A chef has created an eco-friendly curry by using home-grown ingredients usually sourced from overseas.
Sanjay Majhu, chief executive of the Harlequin Restaurant group which is behind the Ashoka chain, said he scoured the length and breadth of the country looking for locally-sourced herbs and spices to create the Mac-sala.
He believes that by finding all of his ingredients in Scotland, it will reduce the curry's carbon footprint.
Mr Majhu said: "Indian dishes rely heavily on exotic ingredients that can normally only be sourced from afar and shipped or flown into the country.
"Scotland has such an amazing natural larder so I was inspired to create a curry using only home-grown herbs and spices and the results have astounded me.
"As quite the curry connoisseur I'm very hard to please, but let me tell you it's absolutely delicious and packs every bit of a punch."
The Mac-sala is available from Mr Majhu's Green Chilli restaurant page on the takeaway section of online booking site 5pm.co.uk.
The website features more than 20,000 dishes and over 20 different types of cuisine from 200 different takeaways in and around Glasgow.
Charles Shaw, chairman of 5pm.co.uk, said: "The Mac-sala is a great way to celebrate the launch of our takeaway service, as we all know how much Scots love their curries so we think Sanjay's creation will be a popular choice with diners keen to sample just what kind of dish Scotland's spices can create."