Ting Thai Caravan which has locations in Glasgow City Centre and on Byres Road in the West End have released Pad Haggis, which can be ordered on 25 January 2024 exclusively on deliveroo.
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LifestyleTranscript
00:00 Robert Burns was a rule breaker when it came to literature, so why can't we break a few rules when it comes to the food that celebrates him as well?
00:06 Although haggis is quite difficult to eat with chopsticks. I just want that to be on the record.
00:12 Oh, that worked.
00:17 Well, the chilli flakes makes it the spiciest haggis I've ever had in my life.
00:22 In some water, immediately.
00:25 But I think it really works.
00:27 I mean, why not?
00:30 A sprinkling of haggis on pretty much anything works.
00:33 I think the idea of haggis combined with these kind of flavours is a good idea.
00:40 It's certainly more than a gimmick.
00:42 This is kind of my go-to dish here anyway.
00:45 Pad Thai.
00:47 I think I'm coming here.
00:48 Would you get it again?
00:50 This?
00:52 That's a very good question.
00:56 I think I would.
00:59 I think I'd come here specifically for it.
01:01 I'd specifically come here for haggis, pad thai, amaconda.
01:06 I've decided.
01:07 Instant taste test verdict.
01:10 This is a winner.
01:11 Oh, that was a lot of haggis.
01:17 Does it taste more Scottish?
01:19 Well, see, dishes like this, you're picking around and you'll hit different kind of flavour bombs.
01:27 So there'll be different areas of it that will taste differently.
01:29 I just hit the biggest dod of haggis available on this dish and it was brilliant.
01:35 So yeah, I'd actually go for more haggis.
01:39 Do you want to try a bit?
01:41 That chilli is just kicking in.
01:48 Chilli flakes are kicking in.
01:49 Oh, that's hot.
01:55 Okay, haggis is actually quite a versatile ingredient.
01:58 It's used in lots of different ways and essentially, I think it adds a lot to this.
02:04 It's almost like grains.
02:06 Yeah, and then you muddle it up with the noodles and all the different other elements.
02:11 It's got a bit of heat to it.
02:13 And the good thing is that the haggis flavour kind of shines through and it's not just kind of overpowered by everything else.
02:21 So a lot going on, but distinctively Scottish and with a good Burns Night emphasis to the dish.
02:31 I kind of think it's a good idea.
02:34 We've got a very particular vision of what Burns Night is like in Scotland and particularly in Glasgow.
02:41 But it doesn't have to be rigid.
02:45 And Robert Burns was a rule breaker when it came to literature, so why can't we break a few rules when it comes to the food that celebrates him as well?
02:52 I think one of the things that puts people off of getting involved in Burns Night is it can seem quite overpowering in its tradition.
02:59 And everything has to adhere to different rules and there's that over-formal structure to it with all the kind of speeches and stuff like that.
03:08 But essentially it's a Scottish festival that involves literature, drink and good food.
03:15 So we may as well remix it in whatever way makes sense.
03:19 And if people are going to be sitting at home able to get a haggis pad thai and have a drink and a chat and enjoy themselves, I think that's a beautiful thing.
03:29 And I would have this again. Do you know what I'd love to have with this?
03:33 Usually people have whisky, but I went to this pub in London called Mack and Sons and they had a thai kind of takeaway area.
03:42 And you could get food like this and they also had really good Guinness.
03:46 So I'd love a pint of Guinness too with this. I think that would be an ideal combination.