It's mince and chapatis as chefs spice up St Andrew's Day

HAGGIS pakora may be the most famous example of Scottish- Indian cuisine, but it is not the only one.

Yesterday, chefs created such delicacies as scallops cooked in a tandoor oven, naan bread stuffed with smoked haddock and curried mince and tatties.

The "fusion food" was cooked up to celebrate St Andrew's Day tomorrow, and to highlight the benefits - in terms of the arts, business, religious tolerance and diversification - brought by the estimated 55,000 people of Indian origin living in Scotland.

Nicola Sturgeon, the health secretary, joined members of the community to launch a St Andrew's Day food festival at the restaurants Suruchi and Suruchi Too in Edinburgh.

As the MSP for Glasgow Govan, home to the largest Asian community in the country, Ms Sturgeon is a big fan of authentic Indian food. She said the mixture of Scottish and Indian ingredients was an example of how the two countries could share knowledge, adding: "I have never met more patriotic Scots than in that [Asian] community because they have chosen to make Scotland their home, so they take a pride in it that perhaps those of us born here do not have."

She went on: "We celebrate St Andrew's Day this year at a time of growing confidence, there is a feel-good feeling, something exciting in the air. I think one of the things that has contributed over the years to Scottish confidence and feeling more comfortable in our own skin is the wonderful multiculturalism we have been privileged to enjoy here in Scotland. Our cultures are becoming more integrated and both are being enhanced.

"Nowhere is this more evident than the fusion of Scottish ingredients with Indian recipes and I cannot think of a better way to celebrate St Andrew's Day."

Herman Rodrigues, Suruchi's owner, said Indian food was no longer just "post-lager entertainment", as diners become more discerning and demand authentic dishes. He said: "Our master chefs experimented with vegetarian haggis, venison, turnips, parsnips, Arbroath smokies and salmon. The only thing the chefs did not improve on was deep-fried Mars bar."