Spice House Berry Brow

A Mogul influenced dish, chicken, lamb and prawns in a rich pesto of tomato and coriander, the sauce is cooked with Lahori pesto, minty fennel, and garlic puree creating a taste sensation.

This is a dish that is roasted, toasted then coated, layered in an infusion of mint, spinach leaves, tomato, garlic and coriander paste, slowly cooked and finished in a wok.

This Is our chef's favourite! Bullet chillies and the lethal naga mirch flared in the wok with braised onions and turmeric.

A relatively sophisticated dish developed by the people from Sylhet in Bangladesh. A traditional dish cooked in a spicy sauce with Shatkora (Citrus), heavy use of fresh herbs, crushed ginger and garlic. Medium strength curry.

A robust dish with a nice balance of Greek yoghurt, cinnamon sticks, zingy coriander, aromatic herbs, all fused together with roasted peppers and stir fried onions.

A sub-Saharan dish, cooked with a melange of herbs and spices that are added at intervals, dish layered with smoked paprika, lime and coriander pesto.

Cooked with fragrant spices used in Indian pickles which are added to our own blend of garam masala.

Extensive use of fresh garlic, green chillies and herbs cooked in a medium consistency well spiced, flavoursome Desi style masala sauce.

Your chosen chicken, lamb or prawns marinated and barbecued with onions, peppers and tomatoes. It is then cooked in a well balanced smooth, Desi style masala sauce.