Café Spice Namasté
The Bombay Walla’s favourite roadside snack at any time is bhael poori. A combination of puffed rice, chickpea vermicelli, crushed crisp poories, diced potato, chopped shallots, fresh coriander and chilli are blended with tamarind and green chutney.
Crisp puffed poories filled with crushed potato and green moong beans, topped with spiced yoghurt, tamarind & date chutney, sprinkled with chickpea vermicelli and fresh coriander
Batons of aubergine, lightly marinated with turmeric, chilli and lime juice, dipped in spiced chickpea batter and deep fried. Served with fresh green chutney
A South Indian style filling of diced Cheltenham beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together.
Black tiger prawns marinated in red masala, grilled and served on a bed of chilli fry masala, which is shredded shallots, green & red pepper, ginger, garlic and spring onion, tossed with spices and lime juice. Served with a toasted Greek pitta drizzled with cumin infused olive oil.
Diced prawns tossed with chopped shallots, ginger & chilli with tomato. Rolled in plain flour chappati that is coated with date & tamarind chutney, and then slowly pan grilled. The Cholya is a Nepalese style of cooking.
Baby squid rings, marinated in fiery Goan peri-peri masala and flash pan-grilled. We use the word ‘dynamite’ simply because of the palatable heat they exude. Not recommended for the faint hearted.
Crushed peppercorns, toasted cumin and coriander, nibbed Kashmiri chilli, all go into making our very own wild boar chipolatas at The Denham Estates in Suffolk. Cooked in a rich vindaloo masala for that extra zing and served with toasted Greek pitta.
A classic starter or snack extremely popular in Bombay and Goa (where it is served in the bars with drinks such as Bolinhas). Potato cakes filled with curried Scotch beef mince blended with green peas and fresh chopped coriander, rolled in semolina and fried. Served with hot fresh tomato chutney.
The Dosa is a crisp pancake made from a batter of fermented rice and white lentils. Served with Saambaar and fresh coconut chutney. Filled with a choice of any of the following: | THE ORIGINAL – (V) £5.75 | FRANKIE LAMB £6.95 | CHICKEN CHILLI FRY £6.75
A fine combination of Indian whey cheese inter-layered with quarters of green pepper, tomato & onion marinated in tandoori masala spiked with fresh ground mustard and strained yoghurt.
King prawns marinated delicately in strained yoghurt with garlic & ginger, flavoured with cardamom. Skewered & chargrilled in the tandoor & served with garlic pulao and light, green coconut curry.
Fillet of salmon marinated in a Parsee style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from my mother’s own family recipe and the family unanimously agrees it is the best way of marinating fresh salmon fillet.
The favourite of many of our guests for more than a decade, Café Spice Namaste’s traditional chicken tikka, needs no further introduction! (Served with Tadka Daal, for main course only).
Tikka of chicken marinated the Goan/ Portuguese way, redolent with the flavours of garlic, lime juice & ginger amongst others, fresh coriander, mint and olive oil. The classical Cafreal was simply crumbled garlic with olive oil and lots of lime juice. The Goan naturally had to add fresh green chilli and coriander to it as well.
Though the term peri-peri is inherited from the Portuguese, this one is different. Ours is the Goan version, which has a few extra twists. The marinade consists of hot red chillies, garlic, ginger and whole spices first soaked then pureed in palm vinegar. A fiery treat for the palate and definitely not for the faint hearted.
Breast of Barbary Duck, marinated very simply in extract of garlic and ginger with yoghurt, chilli and spices.
A treat for any palate! The Maharajah of Gwalior’s private dining car was noted for its culinary fare, none more famous than the “Aflatoon”. Venison marinated as a tikka but flavoured with an exclusive blend of roasted fennel, star anise and cinnamon.
A prime example of Britain’s finest lamb - well cured for over twenty days. Cutlets are marinated delicately in strained yoghurt with extract of ginger, garlic, crushed cloves, cinnamon and cumin. Served with garlic palav & chilli seed korma.
Well hung and matured prime fillet of Scottish Long Horn beef, marinated with crushed black peppercorns and ginger extract, skewered and chargrilled in the tandoor. We strongly recommend that this very superior quality beef be served rare to medium for greater enjoyment.
A substantial mixed grill platter, comprising one piece of each of the above tikkas, and served with Naan & curry sauce.
King scallops from either Loch Fyne in Scotland or Falmouth Bay in Cornwall, pan grilled and tossed with the classic Goan Balchão masala. Balchão is an ancient art of pickling seafood and is made with a painstaking process which involves slow grinding and roasting spices with minced shallots and curry leaves until cooked through. Flavoured with crumbled dried roasted shrimps and served with garlic palav.
If there is one combination of food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to seafood and sometimes chicken this curry compliments king prawns like no other. Cooked here with large king prawns and served with steamed rice and “KISMOOR” - a crumbled dried shrimp and onion salad which is a must sprinkled over the curry and rice for an even more sumptuous meal.
Whilst we Indians feel rather aggrieved by the generalisation of the term curry, there are several real curries which stem from the word 'Kari' meaning ‘in a lot of sauce’. This is one of the smoothest and mildest curries from the Parsee community and is full of flavours which are best suited to the delicate taste of Cornish Turbot. Served with steamed rice and baby papads.
‘Chettinad’ is the term normally associated with the cuisine of ‘The Chettiyars’ of Tamil Naddu. They were the originators of the devilled sauce redolent with the flavours of crushed black pepper. This is line caught wild monkfish from Falmouth Bay in Cornwall, simmered in a rather palate-tingling hot sauce with crushed peppercorns, red chilli and other spices, finished with tamarind pulp and served with lime rice.
On a special occasion “Patra ni Machchi” is perhaps the one dish of which most Parsees dream. “Pomfret”, the fish with which it is always associated, is not always easy to find, especially the one we use from the west coast of India. Fillets of Pomfret sandwiched with green coconut chutney, rolled in banana leaves and steamed. Served with salad and chapatti. A ‘Café Spice and Parsee kitchen towel’ with the recipe is also given with t
Chargrilled chicken tikka simmered in part puréed, part chopped baby leaf spinach tossed with chopped garlic, roasted cumin and snipped red chilli, and seasoned with crumbled roasted fenugreek. Served with saffron palav.
Taking its roots from traditional Parsee cooking, this chicken curry with chunks of potato is one normally made for a relaxed weekend lunch. Certainly made very differently and yes, richer by far in texture and composition. Peanuts, roasted chickpeas, cashew nuts, poppy seeds, almonds, Kashmiri red chilli and spices with coconut go in to make this silky chicken curry. Served with steamed rice.
Created for those on chilli endorphins, this is a classic marriage between regions. Goan chargrilled peri-peri chicken simmered in the authentic devilled sauce from the Chettiyars of Tamil Naddu, predominantly flavoured with crushed peppercorns and tamarind extract. This preparation is one item not recommended for the faint hearted, and when blended with an equally hot companion it is quite fiery. Served with lime rice and raita.
A classic with a definite origin from the Punjab with strong influences of Mughlai cuisine. Breast of corn fed chicken stuffed with minced whey cheese, chopped pistachios and almonds, flavoured with fennel, simmered in a rich Makhani sauce, made with pureed tomatoes, almonds and cashew nuts, flavoured with slow roasted crushed fenugreek & served with saffron palav.
I do not know how often this classic amongst the world’s greatest curries has been glorified on our menus. But for those new to us, this is the very greatest and intricate of all grand curries of India, with more than twenty-one ingredients. Each of the many spices and condiments need individual pan roasting before being puréed with roasted coconut. Hot? Yes no doubt! But full of flavour and gusto. Cooked this time with chicken, and served wit
The Parsees love roast lamb and have developed their own method of marinating lamb before roasting with extract of ginger and garlic with cumin and green chillies. This dish is not spicy but has a delicious onion & tomato based gravy flavoured with whole spices. Shank of lamb, which has first been part roasted to seal in the juices, is then simmered in the gravy until tender and juicy. A true delicacy, served with steamed rice and fine crisp stra
The efforts that go into making a traditional Parsee Sunday roast, or “Dhaansaak” are enough to deter many chefs! We are delighted therefore to offer you this all time classic lamb dish, prepared in an authentic style. Dhaansaak is composed of two words “Dhaan” meaning rice and “Saak” meaning the puréed vegetable and lentil combination with lamb. For optimum flavour, we blend sliced shin on-the-bone lamb. Please do not confuse this d
There is no doubt that British pork is probably the best pork anywhere in the world. Belly and shoulder of Gloucester Old Spot cooked in that most popular of terms in the UK: Vindaloo. ’Vindalho’ pronounced VINYA De ALYOOSH, would be its traditional Portuguese/ Goan name and it would always be classically cooked with pork only. A Goan vindaloo is not the mind blowing hot gravy as it has sadly been branded in the UK but a rich, hot maybe sligh
“Dada”, our grand tandoor master of the past decade, created this Scottish beef curry in his typically Darjeeling style. It stings a bit on the tongue but is full of the flavours of blended spices combined with yoghurt and puréed onions. So popular, it’s impossible to remove from our menu, it is served here with steamed rice.
I know that the Ostrich is not a native to either India or Britain but it is indeed a fabulous meat, extremely lean and lower in saturated fats, cholesterol & calories than chicken & turkey, though expensive. Strips of ostrich fan fillet are tossed with the ever so classic of sub-continental Indian preparations the Bhuna. Ours is a classical sauce and is not necessarily hot. Served with pulao & chunks of fried potato to complete the dish.
(made with refined white flour, eggs and milk).
(made with unleavened wholewheat flour).
Stuffed with a blend of chopped cashew nuts, raisins, desiccated coconut and cream, and flavoured with cardamom.
Made with plain flour pinned and inter-layered with butter in a spiral. The name comes from the South Indians who originally migrated to Malaysia and made this dish so popular.
Roti flavoured with crumbled home dried mint.
Stuffed with spiced lamb mince.
Back by popular demand! It has a kick, and is quite addictive too.
Plain steamed Basmati rice.
Choice of garlic, brown onion, lemon or traditional saffron flavoured.
A raita (or seasoned yoghurt) is more often than not a staple food for locals throughout the length and breadth of India. Hot and/or oily foods are digested more easily if accompanied by yoghurts and raitas, which also, of course, lend their own flavours as well as enhancing the flavours of the main dish.
A combination of Toor and Masoor Daal (yellow & pink lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as “Tadka”, hence the name Tadka Daal. Immortalised by our Mr. Brady it is impossible for us to take this daal off our menu.
This is the absolute classic daal of The Punjab. Be it India or Pakistan this is very much a staple in most homes. Black un-skinned lentils soaked overnight with red kidney beans and then cooked very slowly until fully cooked and tender. A sizzling of shredded ginger, cumin and garlic is then added with a reasonable dollop of butter to complete this most enduring of all lentil preparations.
Crumbled Indian whey cheese tossed with diced shallots, red & green peppers, tomato and green chilli, and flavoured with toasted cumin.
Quarters of button mushrooms tossed with broccoli florets in the Keralan style with freshly grated coconut sizzled with mustard seeds, curry leaves, asafoetida and snipped red chilli.
This is a Parsee vegetable dish albeit a rare one considering that we are primarily a race of enthusiastic meat-eaters. Diced red pumpkin and aubergine are first sautéed until brown and removed, thereafter the typical red masala is well roasted along with minced onions and tomatoes to form a rich hot sweet & sour sauce. Other diced vegetables, including yam and sweet potato, are then added, as well as the pumpkin and aubergine, and finished with
A very Hindu style Goan dish, primarily prepared in Goa during the monsoons, when matchstick- mushrooms and, fresh bamboo shoots are in abundance. We are using Enoki mushrooms, sliced bamboo shoots and chickpeas here, and the combination in this nutty tasting superb Xacutti curry is unforgettable.
A Rajasthani style combination of cubed potato, florets of cauliflower and green peas sizzled with mustard seeds, fenugreek, Kashmiri red chilli & cumin. Flavoured with ground ginger, garlic, cardamom & crushed coriander seeds.
Simple, yet delicious – enjoy okra, the Parsee way. Slices of okra are pan grilled and tossed with diced potato seasoned and flavoured with cumin, coriander and a final touch of fresh coriander.
We are proud to bring you one of three rare types of British potato, which organic growers are trying to reintroduce into the UK. Depending on the season, you may enjoy Epicure, British Queen or Mr Little’s Yetholm Gypsy, cooked and sizzled with mustard seeds, cumin and sliced onions, flavoured with garlic and fresh coriander.
Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and cumin. Finished with fresh chopped coriander and roasted chopped cashew nuts.
Chargrilled marinated Indian whey cheese diced, simmered in part puréed, part chopped fresh baby spinach sizzled with sliced garlic, red chilli, cumin and crumbled toasted fenugreek.
Water chestnuts known as ‘Singhada’ in Hindi have long been used in ancient Indian medicine as a tonic for weak backs. Sweet corn kernels can be seen sold by street vendors simply boiled and sprinkled with spices as a midday snack. Combined together both of these make an excellent Bhaji simply tossed with shallots, garlic and tomato and flavoured with cumin & curry leaves with a hint of asafoetida.
| LAGAN NU CUSTARD £4.25 | BEBINCA WITH ICE-CREAM £5.50 | (supplement Price: £0.50). | ZAFRANI CRÈME BRULEE £4.25 | CHOCOLATE MOUSSE DUET £4.25 | PARSEE APRICOT TOFFEE ICECREAM £4.75 | BLACK PEPPER ICECREAM £4.25
Kulfis are traditional Indian style ice creams made very slowly with the gradual condensing of milk and sugar, and then flavoured with either fresh fruit pulp or aromatic extracts. Ours are made exclusively in small batches and therefore will not resemble conventional Kulfis. | ROSE KULFI £3.95 | PISTACHIO KULFI £3.95
| CRÈME VANILLA £3.75 | LACED WITH LIQUEUR OF YOUR CHOICE | RICH BELGIAN CHOCOLATE £3.75 | MAPLE & WALNUT £4.25 | STEM GINGER £4.25 | MANGO SORBET £3.75
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