Seven Spices Modern Indian Restaurant

A new twist to classic wada pav. Seven spices home made garlic chutney, mint concentrate, beetroot pav, charocal bun, chat chilli and masala boondi.

Chef Srini's favourite dish. Roasted rice puffs, masala peanut, chilli paste, mint chutney, tamarind chutney, onion, tomato, sev, coriander, avocado slices and bombay papdi.

Tamarind chutney and fried noodles.

Marinated in tandoori marination, soaked over night to infuse the marination, tossed in garlic butter, served with kachumber and edamamme and fennel salad, orange dressing, mint chutney and lemon wrap.

Tri chicken tikka, lamb chops, seekh kebab with assorted dips, assorted breads, kachumber and edamame salad.

Crispy and crunchy fried cauliflower coated in sweet, tangy and umami rich Manchurian sauce.

A spicy South Indian appetiser made with paneer, spices and herbs like curry leaves.

South Indian snack made of fried cauliflower, spices and herb. It can also be served as a side in a meal.

Cubes of paneer marinated in corn flour, lemon juice, ginger garlic and pan fried onion, curry leaf, mint, chilli and cashew.

Schezwan paneer is a lesser known Indo Chinese appetiser wher crisp batter fried paneer is tossed in a super aromatic and spicy schezwan sauce.

Fried chicken tossed in a slightly sweet, hot, and sour sauce and Manchurian sauce.

Crispy battered fried prawns, tossed in diced vegetables, cashews, curry leaves, and spices.

Crisp fried cauliflower florets tossed in hot bold-flavoured Schezwan thick gravy.

Chef Srini's mother’s recipe from the last 40 years.

A dish originated in the Punjab region, slow-cooked lentils cooked for 10 hours and finished off with Indian spices, butter, cream, and fenugreek powder.

Bengali-originated, popular throughout South Asia. Stir-fried curry dish served in a thick, semi-spicy sauce with bell peppers, onions, and capsicum.

Awadh cuisine is one of prominent cuisine with its own rich flavours of saffron, cashew gravy, onion-tomato masala, spices, and herbs, finished off with cream.

Thick spinach paste cooked in Indian spices, tempered with mustard, cumin, and garlic, tossed with diced paneer cubes, and finished with cream, butter, and chili oil.

Spicy, warming, flavourful and super delicious dish made by cooking paneer and bell peppers in a fragrant, freshly ground spice powder. if you love the real North Indian flavours and spicy foods, this dish is a must try. Goes best with butter naan, roti, jeera rice or steamed rice.

Chef Srini's favourite dish of cooking baby goat with home made spices and infused with mint and coriander paste.

Slow-cooked 20 hours lamb shank in its own gravy and served with chettinad gravy.

Curry leaves chicken curry cooked in terracota pot and served in matka bowl.

Old Delhi butter chicken in seven spices flavours.

Kerala and Sri Lankan favourite gravy tossed with garlic prawns and infused with chili oil, curry leaves, and coriander.

Kosha murgir is a quintessential Bengal delicacy, chicken chunks slow-cooked with selected spices to the level of perfection, spicy gravy makes it a perfect combination for roti.

Aloo channa chat, yoghurt bomb, mint caviar, tomato spheres, mint chutney, Bombay sev and pomegranate.

Drizzled with sauces of sweetened cumin yoghurt, mint caviar, ginger infused tomato chutney, date and tamarind chutney, sev and pomegranate.

Drizzled with sauces of sweetened cumin yoghurt, mint caviar, ginger infused tomato chutney, date and tamarind chutney, sev and pomegranate.

A saucy Indo-Chinese style noodles with a savoury, spicy, and tangy sauce made with vegetables, soy sauce, and vinegar.

Classic veg fried tossed with heart mix of fresh vegetables, onion and soy sauce.

Everyone's favourite on street of Indo Chinese food, tasty, bustle of flavours, loaded with chicken, egg, vegetables, spiced with seasoning and sauces.

Rice tossed with garlic, chili, with choice of egg, chicken, or prawns, seasoned with spices and sauce and coriander.

Stir fry rice tossed with mixed of vegetables, egg, chicken, prawns, spiced with seasoning and sauces.

Fried chicken tossed in 65 gravy topped with biryani rice, very unique and flavour packed.

Ghee tossed rice.

Tempered curry leaves, mustard, and cumin seeds mixed with yoghurt rice.

With kulfi, pistachio crumble, rabdi and marshmallow.