Inspired by the number of states in the country, Spice 29 offers Indian fusion fare
You don’t normally associate a dish called Usilampatti Ghee Roast Chicken with wedges and relish. But that’s what you must expect when you give the month-old Spice 29 a whirl. From the people who brought us the Dewberry’s, comes a new take on Indian food that works well for the most part. “We’re used to experimenting with food fusion and that’s extended to our Indian restaurant as well,” says Kavitha Ajay, who owns both places with her husband Ajay Desai.
The appetisers come with innovative dips — the moderately spiced Karaikudi chicken winglets were drizzled with a cheese-and-masala dip. The Chettiyar lamb cutlets were quaint, and packed with flavour that was only heightened when dipped into a creamy masala mayo. On the downside, the broccoli vadas were tasty, but lacked the green kick associated with the vegetable.
Granted, the mains were more main stream — with gravies to go with a selection of Indian breads and dosas. But the uber-classy presentation (think stylishly-cut bone china bowls for chutney and milagai podi, plating and garnish for every dish), makes all the difference. The stand-out was the pan-fried prawn masala thokku, which tasted like a grandmother from Thoothukudi had made it in her kitchen. With the Indian option, the restaurant ‘complex’ has opened itself to a much wider family patronage. And just in case you’re wondering why they called it Spice 29, Kavitha explains, “The number of the house is 29, and with Telangana, that’s the number of states in India.”
Meal for two at approximately Rs 1,000. Details: 28473439