The Spice Lounge Indian Cuisine

Two pieces. Mashed potatoes, peas and spices filled in a pyramid pastry and crisp fried. Served with mint sauce.

Two pieces. Mashed potatoes, peas and spices filled in a pyramid pastry and crisp fried. Served with mint sauce.

Three pieces. Tender chicken fillet marinated in yoghurt, tandoori spices and grilled in the tandoor.

Batter fried spinach combined with chickpeas and potatoes. Topped with yoghurt tamarind and date garnished.

Batter fried spinach combined with chickpeas and potatoes. Topped with yoghurt tamarind and date garnished.

Three pieces. Charcoal grilled lamb mince marinated with herbs and spices. Served with mint sauce.

Three pieces. Baby lamb cutlets marinated in yoghurt, ginger and garlic with selected spices and broiled.

For two. Platter of crisp fried onion bhajia, palak patta chaat and cauliflower bezule.

Tandoori chicken fillets cooked with sliced tomatoes, assorted peppers, onion, coriander and masala sauce.

Thigh fillet cooked in hot and pungent Chettinad masala.

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

Cooked in flavours of roasted peppers, tomatoes and onion in a semi dry masala sauce.

Cooked in flavours of roasted peppers, tomatoes and onion in a semi dry masala sauce.

Chicken curry with gravy of tomatoes, fenugreek leaves, brown onions and ground spices.

A mild preparation of ground roasted cashew nut, a hint of spices and cream.

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

Lamb curry from North India with gravy, tomatoes and finished with coriander.

Punjabis dish made with a puree of spinach and spices.

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

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

Meat simmered in coconut milk, ground masala and finished in a gravy of brown onion and spinach.

Bread stuffed with cheese and garlic.

Flattened bread made with whole meal flour.

Butter layered plain flour bread.

Naan stuffed with dry fruits and nuts.

Bread stuffed with boiled potato and spices.

Naan stuffed with cheese and spinach.

Bread stuffed with grilled minced lamb.

Cooked in flavours of tomatoes, onion and butter masala sauce.

Cooked in flavours of tomatoes, onion and butter masala sauce.

Lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic and tomatoes.

Lentils simmered in a slow fire overnight and tempered with onion, ginger, garlic and tomatoes.

A puree of leafy spinach cooked with cottage cheese and finished with spices and touch cream.

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.

Vegetables cooked in a gravy of cashew nuts and creamy mild sauces.

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

Potatoes and cauliflower tossed with cumin seeds, garlic, onions, garam masala and ground coriander.

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

Per person.

Rice sealed with quarter chicken and cooked in dum style. Served with cucumber and yoghurt raita.

Rice cooked with vegetables in a variety of spices.

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