Since arriving on the Helensburgh food scene, Annaya’s has rapidly gained a reputation for fine cuisine from the sub-continent with our commitment to home-style ‘Desi’ cooking. This has been achieved by our dedicated team with a combined experience of over sixty years and their commitment to using only the best local produce, fresh herbs & spices. We believe healthy eating is a huge part of any lifestyle and this is shown by our commitment to only using Rapeseed Oil and minimum food colouring or unnecessary additives in any of our cooking. Rapeseed Oil has many health benefits such as containing the lowest saturated fat content of any oil, less than half that of Olive Oil. Our success is also down to the customer, from the day we opened our doors and welcomed locals in till now, your support has been second to none, it has allowed our team to dream and create new dishes and continue improving.
A year following our opening, a part of the building caught fire due to an electrical fault and destroyed our kitchen and large parts of our takeaway, we were closed for approximately six months missing all our Festive season bookings. However, the core of our team stuck together through what was a horrifying period for us as a team and business, the unity shown by the team and overwhelming messages of support from customers and the local community alike can never be forgotten.
Since re-opening, we have been aiming for the number one spot on TripAdvisor. After just over a year of sheer hard work and determination shown by owner & head chef Zak supported by Rocky, Saqib & Samir, we’ve managed to rebuild our business to a point where it’s never been before. In 2017, we finally saw the fruits of this labour scooping four awards including Restaurant of the Year for the South West at the 10th Annual Scottish Curry Awards in April, in July we were awarded TripAdvisor’s Certificate of Excellence for the second year running for consistently great reviews on the site. Finally ending the year on a high we were invited to a LIVE cook-off for the inaugural SPICE Awards in December where our head chef Zak assisted by Rocky competed against the best chefs in Scotland, rounding off with being named as one of the top ten in Scotland as well as winning Best Team at the gala dinner which was held at the Hilton hotel in Glasgow. In 2018, we entered the Scottish Curry Awards again and were nominated in Restaurant of the Year & Outstanding Indian Restaurant of the Year categories respectively. We were named runners-up for Restaurant of the Year and were crowned winners of the Outstanding Indian Restaurant of the Year category. In August 2018, we were once again for third consecutive year were awarded with Certificate of Excellence from TripAdvisor. In November 2018, we were nominated in the 5 Star Indian Restaurant category at the inaugural Scottish Asian Food Awards, we were crowned regional and overall winners at the awards dinner. Following on from that, in December 2018, we were named as the Best Curry House in the West of Scotland beating off some stiff competition to claim the number one spot at the 2nd annual SPICE Awards. Annaya’s was also named runners-up in the Best Chef category where we were the only establishment who competed in the LIVE cook-off for the second year running, also runners-up in the Best Takeaway category. In April 2019, at the 12th Scottish Curry Awards, we were named the Best Loved Restaurant. We are truly blessed with a great team spirit and a belief that there’s always room for improvement. Moving forward, we aim to build on the success and recognition we have received in recent times and further the Annaya’s brand.
Our Chefs hail from Northern India & Pakistan, which is presented through our Connoisseur Specials within our A La Carte menu and blackboard weekly Specials such as KT 63, 67 Village Curry, Maska, Ra Ra Chicken and Desi Lamb. These spectacular dishes exemplify what we’re trying to achieve here at Annaya’s.
Helensburgh, as a town, is not short of eateries with a handful of Indian restaurants & takeaways, so avoiding complacency is always at the top of our agenda.