The Spice Lounge Indian Cuisine

Florets of Cauliflower tossed with curry leaves,yoghurt and South Indian spices. Yum!

Batter fried spinach combined with chickpeas, potatoes and topped with yohurt tamarind and date garnished.

Charcoal grilled lamb mince marinated with exotic herbs and spices served with mint sauce.

Succulent baby lamb cutlets marinated in yoghurt, ginger and garlic with selected spices and broiled.

Ling fish fillet marinated in aromatic spices, grilled in clay oven and served with mint sauce.

Shelled large tiger prawns marinated in tandoori spice and grilled in a clay oven served with mint sauce.

Platter of crisp fried onion bhajia, palak patha chaat and cauliflower bezule.

Selected pieces of tandoori chicken tikka, seekh kebab and lamb cutlets served with mint sauce.

Selected pieces of tandoori chicken tikka, tandoori prawns and fish tikka served with a mint sauce.

A Punjabi special, marinate of diced and minced lamb cooked over night in chef's special recipe and pan finished for perfection.

A popular preparation of lamb curry from North India with rich gravy, fresh tomatoes and finished with coriander.

A house special mild beef curry cooked with potatoes and a hint of fenugreek leaves and coconut cream.

Special dish from Madras cooked with roasted mustard seeds, curry leaves coconut milk and fresh coriander.

Punjabi’s favourite dish made with puree of spinach and spices.

A specialty dish from Goa, boneless meat matured in red wine and finished in a hot vindaloo sauce.

Another chefs special meat simmered in coconut milk, fresh ground masala and finished in rich gravy of brown onion and fresh spinach.

The North Indians delight – lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic and tomatoes.

Black lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic, tomatoes and touch of cream.

Potatoes tempered with cumin, mustard seeds, garlic, onions, bombay masala and coriander.

Potatoes and eggplant, perfect combination cooked with selected herbs and spices in onion sauce.

Vegetable dumplings made from potatoes and cottage cheese finished in korma sauce.

Fresh vegetables cooked in lentils and coconut, a delicacy of Tamil Nadu.

Potatoes and cauliflower tossed with cumin seeds, garlic, onions, garam masala and ground coriander.  All-time favorite.

Famous dish from the business community of Chennai, thigh fillet cooked in hot, pungent Chettinad masala.

Home style chicken curry with rich gravy of tomatoes, fenugreek leaves, brown onions and handpicked ground spices.

Juicy chicken fillets cooked in a perfect combination of ground nuts and light spices with a touch of cream.

Boneless tender pieces of chicken prepared in very mild creamy gravy with a touch of mango puree.

Your choice of prawn or fish cooked in rich and spicy tamarind and tomato masala.

From the city of Panjim, ling fillet tempered with fresh curry leaves, roasted red chillies and finished in coconut milk.

Delicious succulent shelled prawns, simmered in coconut milk and delicate spices.

A Kerala favourite of prawns, scallops and fish with ground coconut, onions, tomato, fresh curry leaves and mustard seeds.

Famous Hyderabadi special. Aromatic rice sealed with quarter chicken and cooked in dum style and served with cucumber and yoghurt raita.

Basmati rice sealed with diced lamb in a variety of aromatic spices and cooked in dum style, and served with cucumber and yoghurt raita.

Flattened bread made with whole meal flour.

Plain flour bread.

Plain flour bread with touch of garlic.

Bread stuffed with grilled minced lamb.

Naan stuffed with tasty cheese.

Bread stuffed with boiled potato and spices.

Bread stuffed with cheese and garlic.

Naan stuffed with tasty cheese and fresh spinach.