The Spice Room Menu

Shrimps, tomatoes, and butter.

Shrimp in a mild cashew based sauce.

Shrimps cooked with spinach.

Indo-Chinese classic, cauliflower florets, and spring onions tossed in Manchurian sauce.

Crisp batter fried fritters.

Mashed vegetables, spices, and herbs. Served with two bread rolls.

Thinly sliced okra, light spices, and batter fried.

Tikka in a smooth and creamy sauce.

A real delicacy. Chicken cooked in ground cashew and creamy sauce.

Succulent pieces of chicken in hot and spicy vindaloo sauce with potatoes and favorite for those who like it hot.

Onions, tomatoes, ginger, and spices.

Coconut milk, curry leaves, and spices

Mango sauce cooked with chicken.

Chicken with green chilies, coconut milk, herbs, and spices.

Dry roasted spices blended, curry leaves, and coconut.

Tomatoes and onions.

Chicken with spinach.

Chicken cooked with nuts, coconut, curry leaves, and spices.

Freshly baked white flour bread.

Whole wheat unleavened bread.

Whole wheat spiced potato bread.

Lightly spiced onions stuffed.

Dry fruits and nuts.

Lamb mince stuffed.

Rice with peas.

Rice, dried fruits, and nuts.

Dried fruits and nuts.

Exotic combination of rice and meat cooked together with spices.

Traditional Indian yoghurt shake.

A lightly spiced lamb cooked in a rich sauce of cashew nuts. With light cream.

Kashmiri red chillies, yoghurt, onions, and garam masala.

Boneless lamb in a rich tomato creamy sauce.

Lamb cooked in a curry sauce.

Lamb cooked with coconut powder, curry leaves, and ground spices.

Lamb and pureed spinach.

Lentils with lamb.

Peanuts, sesame, coconut, and spices.

Mushrooms, garbanzo, and potatoes.

Cottage cheese, onions, bell peppers, tomato, and cream based sauce.

Chickpeas, blend of onions, tomatoes, and aromatic spices.

Yellow lentils, onions, tomatoes, and tempered with cumin seeds.

Green peas, hint of cream, and mild spices.

Vegetable dumplings and creamy cashew onion sauce.

Mixed vegetables in tomato based sauce with herbs and spices. A house specialty.

Black lentils, kidney beans, tomatoes, and butter.

Cauliflower and potatoes with spices.

Vegetables dumplings in flovourful rich tomato butter sauce.

Potatoes mushroom, chickpeas with spinach, and light spices.

Vegetables cooked in cashew based sauce with pineapple and finished with fresh cream.

Okra cooked with onions and tomatoes.

Potatoes and spices.

Mushrooms, onions, and tomatoes.

Mix veg cooked with coconut milk, sesame, peanuts, and onion sauce.

Lentils with fresh spinach.

Fresh garlic topped.

Yellow lentils, onions, tomatoes, and tempered with cumin seeds.

With spices.

Introduced in 1965, boneless chicken, special spices, and deep fried.

On the bone. Yoghurt, spices, and mustard oil.

Three versions, tandoori chicken, chicken tikka, and malai tikka.

Tender boneless chicken, lightly spiced, chickpea flour, and deep fried.

Six pieces. Chicken winglets marinated in red chilli, spices, and battered fried.

Boneless chicken, youghurt, spices, and roasted.

Spiced cream cheese mixture, cilantro, and spices.

Chickpea batter, cilantro, and various spices.

Garlic, chilli, herbs, and pan fry.