Acclaimed Cardonald chef brings new venture to West Regent Street
Sagar Massey, the award‑winning chef behind Cardonald’s acclaimed Angeethi, will open his first Glasgow city centre restaurant this week. The new venture, named Kalinga, launches on Wednesday, 22 July in the former Grilled by Ajay Kumar premises on West Regent Street.
The move represents a significant step for Massey, whose team at Angeethi earned a Michelin Guide Bib Gourmand within six months of opening, recognised as the first and only Indian restaurant in Scotland to achieve that distinction. His arrival in the city centre adds further momentum to Glasgow’s growing reputation for high‑quality Indian dining, while repurposing a well‑known site in the core shopping and business district.
Chef aims to showcase depth and precision of Indian cooking
Massey, who moved to Scotland from India as a teenager, said the opening marked the fulfilment of a long‑stated goal and a chance to contribute to the city’s long culinary tradition.
“Opening a restaurant in Glasgow city centre has been a long-held ambition of mine. Glasgow has a fantastic reputation for Indian cooking, and I’m proud to become part of that story.
“At Kalinga, we want to bring together the flavours, spices and cooking traditions that have inspired me throughout my life and career. Our approach is rooted in authentic Indian cooking, but we also want to present it with our own identity, precision and creativity.
“We believe Kalinga will offer something distinctive to the city centre while still celebrating the depth and diversity of Indian cuisine.”
The name Kalinga is described as symbolising “strength and accomplishment”. The menu is set to highlight familiar regional and classic dishes framed with contemporary technique, underlining Massey’s stated focus on authenticity and refinement.
Menu highlights and drinks
Kalinga’s bill of fare will cover established favourites alongside house signatures. Among the dishes diners can expect are:
- Yoghurt kebab
- Fermented chilli chicken
- Tandoori pomfret
- Qormas
- A selection of biryanis
- Speciality Indian desserts
The drinks list will include Indian wines and themed cocktails, positioning the venue for both dining and after‑work trade in the centre.
From Cardonald acclaim to city centre stage
Massey’s rapid rise with Angeethi, opened in 2025, drew attention from critics and peers alike. Prior to launching in Cardonald, he led the project Sanja at the Kirkhouse Inn in Strathblane and built experience in notable Scottish kitchens, including two Michelin‑starred Restaurant Martin Wishart in Edinburgh and the Isle of Eriska Hotel near Oban, as well as roles at Marr Hall in Bishopton, Cail Bruich, and the Marine and Lawn Hotel in Troon. He was also a standout finalist on BBC MasterChef: The Professionals, further raising his profile.
What the opening means for the city centre
The decision to locate Kalinga on West Regent Street places a new, chef‑led dining room in a central corridor linking offices, retail and nightlife. For city centre workers and visitors, the addition brings more choice at a time when hospitality operators continue to adapt to changing patterns of footfall.
Re‑occupying the former Grilled by Ajay Kumar site may also help sustain continuity in a part of the grid that has seen a steady rotation of venues. With the promise of a menu that balances recognisable curries and signature plates with a focused drinks programme, the opening is likely to draw interest from diners already familiar with Angeethi’s approach, as well as those seeking new options for business lunches and evening meals.
At a glance
| Venue | Location | Opening date | Notable background |
|---|---|---|---|
| Kalinga | Former Grilled by Ajay Kumar, West Regent Street, Glasgow | Wednesday, 22 July | Team behind Angeethi, a Bib Gourmand‑recognised Indian restaurant |
While further operational details are still to be confirmed publicly, the timing of the launch places Kalinga in the summer dining window when city centre venues typically welcome increased custom from locals and visitors.
For Glasgow’s dining scene, the significance is twofold: an acclaimed team broadens its footprint beyond a suburban base, and another high‑calibre Indian restaurant joins the city centre mix. If the Cardonald formula is any guide, expectations will be high for consistent cooking, attentive service and value that appeals to a broad audience.
