Best local Indian Restaurant in Essex 2014
One of the finest Indian restaurants in Essex Caraway Indian Brasserie, in Gants Hill, has won the prestigious Best Local Indian Restaurant Award in the Restaurant Guides
The Hart Brothers
The Hart Brothers, who have made Quo Vadis and Fino into such success stories
PAPADS & CHUTNEYS
MR TODIWALAâS PICKLE TRAY
Exclusive & unusual âHand Made In-Houseâ chutney & pickles. Using the finest British produce.
Better known as âpappadumâ in UK
Â£0.70 (per person)
ADDITIONALLY, MOST OF OUR TANDOOR ITEMS MAY BE ENJOYED IN STARTER PORTIONS TOO
BHAEL POORI (V) (G)
The Bombay Wallaâs 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.
DAHI SAEV BATATA POORI (V) (G)
Crisp puffed poories filled with crushed potato, topped with spiced yoghurt, tamarind & date chutney, sprinkled with chickpea vermicelli and fresh coriander.
BEETROOT & COCONUT SAMOSA (V) (G)
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.
TIGER PRAWNS PATIA (G)
Sustainably sourced White prawns from the Red Sea, tossed with a hot sweet and sour gravy, traditional made with minced shallots, diced Aubergine, red pumpkin with red masala, malted cane vinegar, tamarind extract and jaggery (raw cane sugar). This is the classic Parsee version and cannot be compared with its namesake elsewhere, served with toasted ciabatta slices.
Baby squid rings, marinated in fiery Goan peri-peri masala dipped in a spiced coating of wheat, rice and white lentil flour, fried & served with a really hot red Goan style masala. We use the word âdynamiteâ simply because of the palatable heat the gravy exudes. Not recommended for the faint hearted who often have to leave their tables or drown the heat via other means.
The Dosa is a crisp pancake made from a batter of fermented rice and white lentils, served with Saambaar (a kind of spiced vegetable and lentil soup) and fresh coconut chutney. Filled with a choice of either of the two fillings below:
Filled with a traditional Potato Bhajee also know in India as Dosa Bhajee.
An original Bombay street-side specialty filling of tiny dices of lamb in a rich well spiced masala.
Five smaller portions of vegetarian starter items.
CAFÃ SPICE STARTERS FOR TWO
Our most popular selection of five vegetarian and four non-vegetarian starter items from our range, including Tikkas.
A tikka each of Barbary Duck, Denham Estates Venison sheek kavaab, Scotch Beef, Chicken Peri-Peri & Salmon.
MIXED VEGETABLE SHASLIK (V)
LEELI CHUTNEY MA SALMON
Fillet of Salmon marinated in a Parse- style fresh green chutney, skewered and chargrilled in the tandoor.
Â£7.95 / Â£15.25
TANDOORI BREAM KESARI (N)
The breams available in British waters are amongst the most adaptable fish to any cuisine & in particular ours which is why it is so popular when treated just right.
MURG TIKKA (H)
The favourite of many of our guests since 1991, CafÃ© Spice Namasteâs traditional chicken tikka, needs no further introduction (Served with Tadka Daal & steamed rice for main course only).
Â£6.95 / Â£14.50
DUCK TIKKA AâLA Mrs. MATTHEW
Breast of Barbary Duck marinated in a Keralan-Syrian-Christian style created by Mrs Matthew, a genius on old Keralan-Christian cuisine. Marinated simply in yoghurt with tamarind extract, crushed red chilli, toasted fennel, ginger & roasted cardamom, chargrilled to a medium rare.
Â£7.95 / Â£15.50
VENISON SHEEK KAVAAB MAHARAJA SAILANA
Flavoured with a dual hit of anise, both fennel and star anise, giving this great venison form Michael & Ceceliaâs Denham Estates in Suffolk the right balance.
Â£7.95 / Â£15.50
BEEF TIKKA LAAL AUR KAALA MIRICH MASALA
Cubes of the prime fillet are marinated with pureed red chilli, crushed black peppercorns, home ground mustard, garam masala and ginger
Â£10.50 / Â£19.50
CAFÃ SPICE TANDOOR PLATTER WITH CURRIED RICE
tikkas, including paneer & Portobello mushrooms, served with soft curried steamed rice.
SEARED SCALLOP WITH GARLIC SPINACH & KORMA SAUCE (N)
Hand dived King scallops ightly marinated with turmeric and lime juice, pan-seared and served on a bed of chopped baby spinach tossed with toasted garlic, cumin and crushed chilli with a light korma sauce and saffron rice.
GOAN KING PRAWN CURRY & ORGANIC RICE
classic Goan coconut curry Cooked here with Red Sea king prawns and served with steamed rice and âKISMOORâ, a crumbled dried shrimp and onion salad, which must be sprinkled over the curry and rice for an even more sumptuous meal
MURGHI NI CURRY NAY PAPAETO (H) (N)
The task we have here at CafÃ© Spice Namaste at times becomes rather difficult, what with all the favourites our regulars seem to want on the menu all the time! To these requests we often succumb and this time it is for Ray Tully and this is his favourite curry. Traditional Parsee-style chicken curry made by first roasting then pureeing peanuts, almonds, cashew nuts, poppy seeds and fresh coconut with red chillies and a host of spices and condiments, making it a lush rich and exotic curry no doubt. Cooked with chicken and chunks of potato, we serve it with steamed rice, as it should be. Someone please tell him that it takes over ten hours to make this masala.
MURGH PASANDA MAKHANI (N) (H)
This classic North Indian Punjabi sauce, taking its routes from the princely state of Oudh where a great deal of Indiaâs most popular dishes were created, has led to the creation of the âBritish Indianâ â I repeat, âBritish Indianâ Chicken Tikka masala sauce. Whole breast of chicken is first stuffed with Indian whey cheese blended with pistachio, crushed almonds and roasted fennel, partly grilled then simmered in this creamy tomato sauce, enriched with pureed white poppy seeds flavoured with shredded ginger, green chilli and crumbled toasted Quasoori Methi (sun dried fenugreek), served with saffron rice. Quasoor is a town in Pakistan renowned for its fenugreek and all sun-dried methi is simply now called by this name.
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 and turkey, though expensive. Strips of ostrich fan fillet are tossed with the ever so classic of sub-continental Indian preparations, the âBhunaâ. Ours is a classical sauce and is not necessarily hot, served with pulao & chunks of fried potato to complete the dish.
BEEF CURRY Aâ LA DADA
âDadaâ, our grand tandoor master of the past decade, created this beef curry in his typical Darjeeling style. It stings a bit on the tongue but is full of the flavours of blended spices combined with yoghurt and purÃ©ed onions. So popular, itâs impossible to remove from our menu even though the man who created it is now no more, served here with steamed rice. The beef used is Scotch and primarily Aberdeen Angus.
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 âTadkaâ, hence the name Tadka Daal immortalised by our Mr. Brady it is impossible for us to take this daal off our menu.
MOONG DAAL PALAK
Roasted, Soaked & cooked split Mung beans, blended with shredded spinach leaves sizzled & tossed with snipped red chilli, cumin, asafoetida, garlic and Chopped red onion.
ALOO GOBHI MUTTER
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 and crushed coriander seeds.
BAINGAN BHARTA (N)
Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and cumin, finished with fresh chopped coriander, beaten yoghurt and diced fried aubergine. This is the Punjabi version of one of the Sub-continentâs most popular aubergine dishes.
Chargrilled marinated Indian whey cheese diced, simmered in part purÃ©ed, part chopped fresh baby spinach. Sizzled with sliced garlic, red chilli, cumin and crumbled toasted fenugreek.
PANEER MAKHANA MAKHANI (N)
Makhani, the classic sauce which led to the launch & success of Britainâs âTikkka Masalaâ Sauce is truly flexible! Simmered here with diced Indian Whey cheese and puffed Lotus Seeds. âLotus Seeds and Lotus root have been used in Ancient Indian medicine as a treatment for tired and painful backs and, plays an important in the Indian vegetarian diet.
BHINDI AUR MUSHROOM KI JHALFRAEZI
Shredded okra and shredded Portobello mushrooms, tossed with shredded green and red peppers, chilli, ginger & garlic, spring onions & tomato, tossed in a semi-dry masala as in true Jhalfarzi style or better known as âJhalfraeziâ. The word though simply means âto look likeâ i.e. to look Hot but it need not to be so! We can though if you wish it to be so. Just let us know.