Glasgow's food scene has transformed in the past twenty years. The city now has a serious restaurant culture, strong in Scottish cooking with good Italian, Asian, and Indian representation. The West End and Merchant City have the greatest concentration of good restaurants; Byres Road and Ashton Lane in the West End are the most reliable streets.
Scottish ingredients — langoustines, scallops, venison, lamb, Aberdeen Angus beef, oatmeal, good dairy — are used with increasing confidence by a generation of chefs who don't feel the need to pretend they're cooking French food. Look for haggis, neeps, and tatties done well (better than you expect), smoked fish from the west coast, and Cullen skink (smoked haddock chowder) as a starter.
Indian food is also exceptional in Glasgow, concentrated in the Southside's "Curry Mile" on Clarkston Road and on Sauchiehall Street — the city's Pakistani and Indian communities have been here since the 1960s and the cooking reflects serious tradition rather than Anglicised adaptation.