Not so long ago, most people’s awareness of the food from the vast Indian subcontinents consisted solely of curry, invariably chicken, lamb or prawn and depending on the individual palate, the hotter the curry the better. This limited version largely disappeared with the introduction of Tandoor/Karahi cooking and more recently Balti cuisine.

The wealth of the regional variations is also becoming much more apparent, with each region giving its experience by the sheer variety of its own blend of historical and geographical circumstances of the interesting combined flavours of Indian culinary, cooking and spices bringing a distinction in the tastes of its food.

Spice welcome you, your friends, your family and business colleagues to sample this great variety of dishes. Throughout our history, spanning over decades, they firmly believe that the best cooking need not rely on over spicing but rather on the use of the subtle and often fragrant herbs and spices.

The dishes on the menu reflect the restaurants belief in the freshly cooked and lightly spiced philosophy. Inform a member of staff of any nut allergy and they will happily prepare your meal nut free.