Spicing it up

The Spice Curry Restobar is on the first floor of a complex and as you enter, you are greeted with multiple spices stashed in glass containers. It is mid afternoon and groups of people are finishing their lunch as we arrive.

We start the meal with portions of the tulsi spicy kebab, tandoori chicken cooked and marinated in a subtle blend of herbs and spices, which the manager claims are made in house. The chicken is soft, marinated to perfection and is a light starter. The excellent hara bara kebab, made with an assortment of vegetables minced and blended with herbs, spices and condiments is light on the tummy and tastes superb. It is a little spicy and is a perfect starter for vegetarians.

Moving on to the main course, mention must be made of the soft and fresh butter naans, served piping hot. We gorge on the naans with kadai paneer, pieces of paneer cooked in a tomato and cashew paste, served with a papad. The tomato paste brings a hint of sweet to the preparation. It is done well and the paneer is soft and tastes similar to the variants sold in the bylanes of North India. The chicken Patiala, chicken pieces in a tangy onion tomato gravy is also a must try. Served with a portion of egg white, it offers a range of flavours. The chicken is cooked well and blends with the rest of the preparation. Mention must also be made of the moderately spiced Hyderabadi murgh biryani, served with big bowls of raita and very spicy saalan. The biryani smells superb, is not heavily spiced and allows you to taste both the rice and the chicken. We finish our meal with a portion of the kulfi, which was the only disappointment of sorts. It was deep frozen and hard to break. However, this anomaly is compensated by taste and flavour. Spice Curry is located on 80 Feet Road in Indiranagar, opposite the Sapna Book Store.

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Printable version | Oct 25, 2020 2:31:45 PM |

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