As Burns night draws closer, Scots everywhere are getting ready to lift a dram in honour of the bard. However, another literary great is also having an anniversary this year, as India marks the 150th anniversary of great poet Rabindranath Tagore.

Like Robert Burns, Tagore became an icon of his native culture. A poet, philosopher, musician, writer and educationalist he was explicitly inspired by Burns, and his own well-known song ‘Purano shei diner kotha’ (Memories Of The Good Old Days) was an Indian response to Auld Lang Syne.

In celebration of Scotland’s connections with India, award-winning Scottish Indian chef Tony Singh – known for his fresh and innovative approach to food – has created a fusion menu blending some of Scotland’s best produce with authentic Indian spices.

“As a Scot myself and a lover of all things food and drink, Burns Night is a date on the calendar I always look forward to,” says Tony. “As I also raise my glass to Rabindranath Tagore, it seemed appropriate to design a Burns menu which combines the two gastranomical traditions.”

Scots and Indians, he argues, have much in common. “We both love a tipple and a good laugh,” he says, “and haggis has always had a spice to it.”