Menu from Spice Theory
Menu highlights
Includes dishes that are:
Vegan
Vegetarian
SAMOSA
Pastry turnovers stuffed with spiced seasoned potatoes and green peas
HARA BHARA KEBAB
A combination of spinach, cheese & vegetables mixed with spices, rolled over & deep fried
CHICKEN TIKKA (GF)
Morsels of chicken fillets marinated overnight in chef’s special masala. Cooked in clay oven
TAWA FISH FRY (GF)
Fresh Barramundi fish marinated with chilli, garlic, ginger, lemon rolled in crusty semolina & fine rice flour cooked in the tawa (hot plate)
Signature
GARLIC CHILLI PRAWNS
Pan fried prawn cooked with a spice mix of garlic, nigella seeds, cumin, mustard seeds, fenugreek and fennel
CHICKEN TIKKA MASALA
Tender morsels of boneless chicken marinated in a blend of freshly ground herbs, baked over charcoal, then cooked in the chef’s special masala sauce
FISH FROM PONDICHERRY
Fish tempered in south Indian curry served with seasoned shallots with turmeric, garlic
METHI CHICKEN
A delicate combination of chicken with Fenugreek leaves brought to a pleasing blend with freshly pounded spices. A dish that every housewife in Delhi must know how to make!
BOMBAY BEEF
Tender pieces of beef cooked with potatoes and tossed with coconut milk. Seasoned with curry leaves
BUTTER CHICKEN
Tandoor-roasted chicken thigh fillets pan-finished in a mild sauce of subtly spiced tomatoes, honey, cream and dry fenugreek leaves
GOAT KADHAI
Tender pieces of marinated goat cooked with pickle & special spices
Desserts
Rose Panna cotta
Rose-infused panna cotta
Payasam
Traditional south Indian rice pudding