From smoky starters to indulgent desserts — every dish crafted with passion and tradition.
Bold beginnings to awaken your palate
Cottage cheese marinated in spiced yogurt, grilled in a tandoor till perfectly charred.
Succulent chicken pieces marinated overnight in aromatic spices, fired in the tandoor.
Golden pastry parcels filled with spiced potatoes and peas, served with mint chutney.
Minced lamb mixed with herbs and spices, skewered and grilled over live charcoal.
Spinach, peas and paneer patties spiced with green chillies, pan-seared to a crisp.
Crispy battered prawns tossed in a tangy red chilli paste, a Bombay coastal classic.
The heart of every SpiceHub table
Tender chicken in a velvety tomato-butter-cream gravy, slow-cooked with secret spices.
Black lentils simmered overnight with butter and cream — rich, smoky, unforgettable.
Fresh spinach puree with soft paneer cubes, tempered with garlic and whole spices.
Slow-braised Kashmiri lamb in a bold, aromatic red gravy with whole spices.
Hearty chickpeas cooked in a tangy onion-tomato masala with freshly ground spices.
Rohu fish cooked in mustard oil with turmeric and green chillies — pure Bengal soul.
Slow-cooked dum biryanis — every grain tells a story
Fragrant basmati rice layered with tender mutton and a whole potato — the Kolkata way.
Kachi dum biryani with bone-in chicken, saffron milk and caramelised onions.
Seasonal vegetables and paneer layered with aromatic basmati, sealed and slow-cooked.
Juicy prawns marinated in coastal spices, layered with long-grain basmati and herbs.
Fresh from the tandoor, straight to your table
Soft leavened flatbread baked in the tandoor, finished with generous home-churned butter.
Tandoor-baked naan topped with minced garlic and fresh coriander — fragrant and crispy.
Flaky whole wheat layers, pressed and griddled till golden — goes with everything.
Stuffed with spiced potato and paneer, baked in the tandoor and served with chole.
Refreshing sips to complement every bite
Thick blended yogurt with ripe Alphonso mangoes — sweet, cold, and utterly refreshing.
Spiced milk tea brewed with cardamom, ginger and cinnamon — the classic Indian comfort.
Chilled rose syrup with basil seeds and lemon — a fragrant, cooling summer drink.
Sparkling lemonade with cumin, black salt and mint — your palate's perfect reset button.
Sweet endings worth saving room for
Soft milk-solid dumplings soaked in warm rose and cardamom syrup. Served with ice cream.
Chilled cottage cheese patties soaked in saffron-infused cream — Bengal's finest sweet.
Slow-simmered rice pudding with full-cream milk, cardamom, saffron and crushed pistachios.
Dense frozen cream dessert with saffron, rose water and crushed dry fruits on a stick.