Bell Bottom Eatery tuk-tuk roundel Bell Bottom Eatery
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The Bell Bottom Eatery dining room — chartreuse-yellow walls, the Delhi street mural, the navy slat bar with the neon Bell Bottom sign

Delhi street food · Polwarth, Edinburgh

A love letter to Indian food, written with a Scottish accent.

Street food flavours from Delhi to Edinburgh — vibrant 80s & 90s classics, minimal oil, no artificial colourants, and a killer playlist. Booked with us, ordered from us — no middlemen in between.

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  • SPICE Awards 2025 — Best Indian Restaurant, East
  • Curry Entrepreneur of the Year 2023
  • Breakfast · Lunch · Dinner

The room

Sunshine café by day.
Neon bar by night.

Bell-bottoms were never shy — and neither is this room. A full-wall Delhi street-scene mural, chartreuse walls, a green tuk-tuk, a pink scooter, and the neon Bell Bottom sign glowing over the navy slat bar.

It’s an exciting throwback to the Delhi of the 80s — the food, the colours, the playlist — parked on a Victorian corner in Polwarth.

  • The Delhi muralPainted wall to wall
  • The neon roundelOver the bar
  • The killer playlistPart of the brand
  • 2 Polwarth CrescentEH11 1HW
The window corner at Bell Bottom Eatery — Delhi street mural with tuk-tuk and pink scooter, tenement view through the glass
The mural wall
The dining room looking out to Polwarth Crescent — big shopfront windows, tan tub chairs, parquet floor
Polwarth, through the glass

The food

Fresh. Authentic.
Unforgettable.

Vibrant 80s & 90s curry classics and Delhi street snacks — cooked with minimal oil and no artificial colourants. Vegan, gluten-free and dairy-free clearly flagged, always.

A Bell Bottom spread — tandoori chicken, saffron rice, curries, chaat and the pink menu card

The full spread

Tandoori chicken, saffron rice, curries and chaat — the table you came for.

Delhi street snacks — pani puri on the board, kale pakora chaat, naan basket and butter chicken

Street snacks

Pani puri lined up on the board, chaat, pakora — the streets of Delhi, plated.

A slow-cooked yellow curry swirled with cream in a black bowl

The curry classics

Slow-cooked, cream-swirled, colour that comes from spice — not a bottle.

Chargrilled malai chicken skewers with a saffron drizzle on a black plate

From the grill

Chargrilled skewers with the zig-zag — smoke first, sauce second.

Chargrilled broccoli with pomegranate and a turmeric drizzle

Green & charred

Chargrilled broccoli, pomegranate, turmeric — the veg gets the tandoor too.

Chocolate cake with strawberries, cream and a chocolate zig-zag

The finish

Chocolate cake, strawberries, the zig-zag again. No regrets.

Mornings too

Breakfast & lunches — it’s painted on the window.

Avocado toast, the full cooked breakfast, berry porridge — the sunshine-café half of the day, from the same kitchen. Lunch from £4.99, coffee for £1.

Avocado toast with feta and blistered tomatoes on a black plate
The cooked breakfast — fried eggs, beans, mushrooms, tomato, sausages

The sari bags

Your takeaway,
wrapped in a sari.

Every Bell Bottom takeaway travels in a reusable fabric sari bag — real Indian textiles, no plastic, the kind of detail customers write reviews about. Keep it, reuse it, bring it back.

The soul project

Pankaj Rawat

Arrived in Edinburgh in 2009 with just a suitcase and a few books. A Master’s in Hospitality, an MBA, then a Master’s in Finance — launched Bell Bottom Indian in 2020, named Scotland’s Curry Entrepreneur of the Year 2023, and built Bell Bottom Eatery as his soul project.

In his own words:

“Someone had to balance the books after I spent too much on saffron!”

“Why can’t butter chicken feel like a hug and a workout at the same time?”

An overhead Bell Bottom spread — korma, biryani, pakora, grilled chicken, peppers and chillies
The proof, plated
  • Best Indian Restaurant — EastSPICE Awards 2025
  • Curry Entrepreneur of the YearScotland · 2023

Book a table

Straight into
our book.

No widgets, no per-cover commission, no middleman between you and the room. You book, we see it, done.

Rather talk? Call 0131 467 2555 — we’re at 2 Polwarth Crescent, EH11 1HW.

That’s the idea.

This is the pitch build, so nothing was sent — but on the real thing this lands straight in Bell Bottom’s own diary. No TheFork, no OpenTable, no commission per cover.

Concept demo — this form doesn’t send anywhere yet.

Order direct

Skip the apps.
Feed the kitchen.

Every order through a delivery app pays the app first. Order direct and it all goes where it should — into the food, the room and the people who made it.

The three-course lunch — butter chicken, saffron rice, dal and crispy bites
3 courses · £9.99

Exactly.

Pitch build — nothing was sent. Live, this becomes Bell Bottom’s own ordering rail: the menu, the basket and the customer all in the one place you own.

Concept demo — this form doesn’t send anywhere yet.

Find us

Polwarth,
Edinburgh.

Inside Bell Bottom Eatery at 2 Polwarth Crescent
2 Polwarth Crescent