Our Spice Rating
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mild
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mild-medium
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medium
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hot
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very hot
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Starters
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Traditional
Favourites
and Spice
Specialties
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Chef
Recommended
Dishes
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Tandoori Sizzlers,
Biryani,
Vegetable Dishes,
Spice Indian
noodles
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Rice, Breads
Cooked in
Clay Oven,
Breads Cooked
on a tuva (skillet),
Sides, Sauces,
European Dishes
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Children's Menu
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Indian
spices (Massalla) are used in Indian food in many ways. Spices
may be used ground or whole, fried or roasted, dry or as
paste, at the end or in the beginning of the cooking, alone or
in a combination. Indian spices always should add a subtle
aroma and flavour to the food rather than assault your senses.
Spices most often used throughout India are Turmeric, Cumin,
Black Pepper, Mustard Seeds, Cardamom, Cloves, Fennel Seeds,
Ginger, Garlic, fresh Coriander and Chillies.
Indian
Spices can be mixed in specific amounts to make spice mixtures
used in daily cooking. Some of the famous spice mixtures are
Garam Massalla, Chaat Massalla etc. The composition of the
mixture might vary according to the region but the basic
ingredients remain the same. Traditionally, women in the
family make these spice mixtures themselves. However, nowadays
already mixed spices are readily found in the market.
At Spice
our chefs have chosen traditional Punjabi (Northern India)
spices to create truly regional dishes.
We have strived to
explain the dishes in our menu as detailed as possible.
This however does not mean that we are not here to help.
If you need assistance or advice to choose your meal, please
do not hesitate to ask a member of staff. If you want
to spice up any of our dishes, this is not a problem, just
ask your server. However, Korma, Tikka Masala or
Makhani dishes cannot be increased in spice.
Please advice a member
of staff if you have an allergy to certain foods or
ingredients.
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