Inspired by the number of states in the country, Spice 29 offers Indian fusion fare
You dona��t normally associate a dish called Usilampatti Ghee Roast Chicken with wedges and relish. But thata��s what you must expect when you give the month-old Spice 29 a whirl. From the people who brought us the Dewberrya��s, comes a new take on Indian food that works well for the most part. a�?Wea��re used to experimenting with food fusion and thata��s extended to our Indian restaurant as well,a�? says Kavitha Ajay, who owns both places with her husband Ajay Desai.
The appetisers come with innovative dips a�� the moderately spiced Karaikudi chicken winglets were drizzled with a cheese-and-masala A�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.A�
Granted, the mains were more main stream a�� 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 a�?complexa�� has opened itself to a much wider family patronage. And just in case youa��re wondering why they called it Spice 29, Kavitha explains, a�?The number of the house is 29, and with Telangana, thata��s the number of states in India.a�?
Meal for two at approximately Rs 1,000. Details: 28473439