It’s a big menu that’s full of flavour but if the long list leaves you feeling a bit lost, help is at hand. We’ve rounded up our favourite dishes for you to try.
The chefs at Spice City care about their ingredients and the wild Scottish salmon used in this signature starter is pure quality. The fish is grilled in the tandoor with a perfect crisp skin then served with a medium curry sauce that cuts through the natural fattiness of the salmon perfectly.
Sometimes you just want to have it all. The tandoori mixed kebab is exactly that – a generous helping of chicken tikka, lamb tikka and sheek kebab – our favourite bit, but in fairness, we love them all. The desi and mint sauces are perfect for dipping
You get American-style fried chicken, you get Korean fried chicken, so why not Indian fried chicken? Fortunately, you can at Spice City. Their Eastern fried chicken is something else: delicate spicing, fresh herbs and peppers, onion and chillies to make it feel healthy.
These lamb chops are marinated for at least 24 hours and they are so tender you can well believe it. The sauce is a closely-guarded secret – if they gave away their recipe, somebody would bottle it and make a tasty profit. Meaty and marvellous.
The Jaypuri sauce is a great partner for chicken tikka. It’s sweet and tangy but not very spicy. Ideal if you prefer something milder. The mushrooms, peppers and onions add extra interest – perfect with some fluffy pilau rice.
We love the sweet and sour hit of the pathia sauce. It’s fiery but sometimes you need something to blow the cobwebs away. Despite its heat, Pathia goes with everything, so we like to go for everything. The sweet prawns, juicy chicken, meaty lamb and savoury, earthy mushrooms all complement different components of the sauce, working well together. There’s a greedy-guts excuse if you need it.
Everyone loves a biriyani and this Persian chicken one is a seriously addictive step away from the more familiar flavours of India cuisine. It’s lighter, nutter and creamier – somewhere between a Middle Eastern rice dish and an Indian biriyani.
If you don’t like spice at all, you’ll still like this. It’s sweet and mild. Tender chicken is marinated for hours and then cooked in very gentle spices before being garnished with pistachios, cashew nuts, almonds and a drizzle of honey. It’s rich and luxurious but without the heat.
This is our favourite vegetarian starter. A sweet red pepper is stuffed with a mix of expertly spiced vegetable and then topped with a crust of bubbling melted cheese.
For vegetarians, we also recommend the paneer saag. Spinach and cheese is such a good combo. It’s a bit spicy but feels more herbal and aromatic than fiery hot. Love all that fresh coriander – it smells amazing. If there’s a dish you fancy that isn’t vegetarian, just ask the friendly staff. Most things can be switched around to accommodate a meat-free diet.
