Café Spice Namasté

Home-made chutneys and pickles served with a selection of papads. Allergens: Mustard, Dairy, Soya

Sliced grilled aubergine, steeped in olive oil, served on mildly spiced tomato sauce, topped with seasoned yoghurt & sprinkled with cinnamon dust. A derivative from an old Persian classic. Allergen: Dairy

Soft fresh whey cheese (paneer), served with Parsee wedding pickle & baked flat bread. Allergens: Gluten, Dairy, Mustard

Halloumi marinated in classic tandoori masala, grilled with cubes of onion and peppers. Allergens: Dairy, Mustard

Fillet of RSPCA approved trout from the purest waters of The Test & Itchen Rivers in Hampshire, marinated in Grandma Todiwala's famous green chutney and grilled, served with a salad seasoned with mixed herb and garlic dressing. Allergen: Fish

Our Signature Samosa popularised by BBC2 served with red onion cachumber, topped with spiced yogurt, tamarind sauce with pureed dates and chickpeas vermicelli. Allergens: Dairy, Gluten & Mustard. Vegan On request

Prime Lamb cutlets marinated in ginger extract and spices, served on diced vegetables of the day. Allergens: Mustard & Dairy

One of the most sought-after snacks or meals in the Sub-Continent resonating the flavours of South India. Rice and lentil pancake filled with a typical crushed potato Bhaji and served with a lentil potpourri & fresh coconut chutney. Allergen: Mustard. Vegan On request

Crushed baby potatoes part roasted & fried, drizzled with a mixed herbs dressing. Allergen: Mustard

Fritters of chopped King prawns with minced garlic, chili and ginger, tossed in an Indo-Chinese Garlic sauce with ginger chilli and soy. Allergens: Crustacean, Gluten, Soya, Egg

Flavoured with star anise and black cardamom

Slow oven cooked basmati rice flavoured with whole spices

Steamed basmati rice

Fillet of aged Scotch Beef marinated in a masala with crushed red chilli and black pepper, grilled to medium rare and served with a peppery chutney and fresh greens. Allergen: Mustard

Shredded green papaya and mango with a twist of tamarind, Jaggery (raw cane sugar) and chilli, drizzled with toasted sunflower and pumpkin seeds

Breast of Goosnargh Duck from Johnson & Swarbrick near Blackburn, marinated, cured, and smoked in house over hickory and spices, served sliced cold on a salad made using oyster sauce, soy and honey with toasted olive focaccia. Allergens: Soya, Gluten & Shellfish

Grilled Venison haunch fillet, marinated in trio of anise and zest of lime and orange. Allergen: Dairy

As unique as it sounds, these duck sausages are made exclusively with our spice blend, which gives them their great taste. Grilled and served on a bed of crushed potatoes Keralan style and sauce of tamarind and pureed dates. Allergens: Gluten, Mustard & Dairy

A Bombay favourite made using five different cheeses and a splash of heat. Allergens: Dairy, Gluten, Egg & Mustard

All Muslim Communities of India are famous for their minced lamb samosa! This is from the Mappila community of Kerala which represents more of a delicate touch of spices and the lighter blending emanating from their past Arabic influences. Allergen: Gluten

Gently marinated rolled thigh of chicken in a masala redolent of the flavours of garlic and fresh herbs, slow roasted and finished under the grill. Served on a bed of batatas murros with our fresh herb dressing. Allergen: Mustard

Naan topped with a combination of five cheeses, blended with fresh green chilli, garlice and baked again. Allergens: Gluten, Dairy & Egg

Naan filled with ground coconut, almonds, sultanas. Sprinkled with sesame seeds and poppy seeds and baked again. Allergens: Gluten, Dairy, Nuts & Egg

Unleavened flaky flat bread. Allergen: Gluten

Masala roasted shank of lamb simmered in a tomato-based sauce, flavoured with whole spices. Served with palav rice. Allergen: Celery

Chicken cooked with whole spices, shallots & yoghurt, blended with basmati rice & steamed. Served with mixed raita and a ginger & tomato chutney. Allergens: Mustard & Dairy

The Classic Goan Pork Vindaloo is traditionally a pickle and hence not as hot as perceived in Britain, it is derived from the original Portuguese pickle which was Pork steeped in wine Vinegar and Garlic hence the word "VINDALHO' (with wine vinegar and garlic). Served with choice of either a special wholewheat sourdough bread or steamed Rice. Allergens: Celery & Gluten

Twenty-seven years on the menu and going strong. The Classic Parsee Sunday lunch, lamb cooked with pureed lentils & vegetables. Served with caramelised onion, rice, spiced meat ball and red onion salad. (For the Bombay Parsee this will be different as this recipe hails from my great grandmothers old handwritten book and relates to our Persian heritage). Allergens: Mustard & Dairy

Spiced roasted chicken in a mild white curry with coconut and cashew, flavoured with cardamom and green chilli. Served with steamed rice. Allergens: Nuts & Dairy

Classic Goan curry a state staple and a Café Spice Special since time immemorial. Served with unpolished red rice. Allergens: Crustacean, Mustard & Dairy

Black urad beans cooked slowly until tender and silky, finished with ginger & chilli. Allergen: Dairy

An Indian favourite for aubergine lovers. Roasted smoked aubergine mash in curried tomato sauce

Spinach sizzled with garlic, cumin and chilli, tossed with green peas and potato. We can also make Saag Paneer for those that may want it. Allergen: Dairy

Goan style sliced okra tossed with grated coconut and cracked mustard seeds. Allergen: Mustard

That most classic of all Indian lentil preparations, lentils sizzled with garlic, cumin and red chilli

Cubes of whey cheese, peppers, shallots, green chilli, ginger and garlic. Allergens: Dairy, Soya & Gluten

We call it the Keralan mash, oozing with flavour, made with sliced cracked mustard seeds, onion, ginger, garlic, chilli & a hint of spice. Allergen: Mustard

Relax and let us do all the hard work – including the ordering! This menu is for everyone at the table. It is the perfect way to have the total experience of a varied choice menu. The variety allows each person to enjoy and savour the many flavours that we will serve you about eight courses including dessert. All you have to do is to have a good appetite and let us know your food intolerances (if any) and we will do the rest. Complete Vegetarian/Vegan option is available on request

A traditional yogurt based Indian drink

Chef Cyrus has always promoted sustainable solutions in the hospitality sector. Bottled water, which clocks many "water miles", will not be featuring on this menu, instead he has chosen high-capacity Aqua Alto water dispense by Aqua Libre. The taps dispense high volumes of crystalclear, highly filtered chilled, sparkling, and boiling water

A clean, crisp Helles style Lager with a malty and noble hop character. Very well balanced and easy-drinking

India's original IPA, brewed with American hops for a vibrant aroma and fermented with English yeast for a slightly malty finish

A wide range of Scotch/Single Malts are available, please ask for separate list

Classy French Rosé with ripe fruit with hints of raspberry and zippy refreshing finish

Pale and delicate in colour, with aromas of strawberry and white fruits

Long-aged cava made from organic grapes. Fine bubbles, with delicate aromas

Premium organic cava with flavours of strawberries and peach

Ripe baked Apples and yeasty freshness, hints of spice and delicious finish

The character of a white Champagne with that subtle extra charm of a true Rosé

Juicy plum flavours with a hint of vanilla

Redcurrant and strawberry nose, moderate tannins and fresh acidity

This deeply intense and expressive Malbec, display juicy plum, raspberry and violet floral aromas. The palate has ripe summer berry flavours, a kiss of vanilla and spice and is soft in texture

Dark berry and plum fruit aromas. It is rich and flavoursome with a velvety palate which has good depth of ripe fruit. Smooth, soft and well balanced with a long finish

This very versatile Rioja will compliment any dish. Red fruits with a hint of spice

Violets and spicy berry fruit with a mineral silky note, raspberry and strawberry with a candied peel note

A perfect blend of Sousão & Cabernet Sauvignon. Vibrant but elegant aroma of red berries and spice notes. It is a great wine, flavourful and velvety, which finishes intense and persistent

A rich, dark fruited nose of blackcurrant, blackberry and plum and a rich vanilla finish

Ripe peach and citrus fruits with melon, spicy apple and lush peach flavours

Top notch, classic Sauvignon from Spain, Zingy, crisp with flavours of pineapple and citrus

Citrus, juicy pear & nectarine aromas. Ripe apple and pink grapefruit with a zingy freshness

Delicate minerally wine with aromas of apricot and peach, with a crisp balanced soft acidity

Crisp, clean and refreshing Rioja. Green apple and white peach, balanced by a lively fresh citrus acidity

The taste is dry and persistent, with earthy and stony flavours, there is also a sensation of saltiness on the palate, reflecting the impact of granite soils, excellent balance between freshness and volume, fruit and good acidity

Ripe gooseberry flavours, herby aromas of cut grass. Zingy and zesty, crisp dry palate

Lively fresh gooseberry and herb with depth and aromatic complexity as you expect from Sancerre

Classic Chablis with ripe citrus Chardonnay flavours and a minerally finish