The Spice Room, Sydney Review

The Spice Room is a beautifully designed Indian restaurant located in Circular Quay, Sydney. It has a very authentic interior, and as you walk past the bicycle on the staircase into the main restaurant you are greeted by a beautiful collection of Indian art pieces all around. There are wood panelling and doors which are around 400 years old, an impressive sight to behold.

To start the evening we ordered some Crispy Masala Pappadums with Chopped Tomato, Onion, Coriander Sambal, Chat Masala and Lemon Juice with Sweet Mango Chutney, Cucumber and Yoghurt Raita and Hot Mango Pickle. We were impressed with the flavours from the start, and knew we were in for a good evening.

We ordered a couple of Lassis. I had the Mango and Cardamom Lassi, which was superb. While my partner had the Bhang Lassi, with Smashed Ginger, Salt and Mint in place of happy-go-lucky Hemp. A delicious drink, packed with flavour.

“The Spice Room is a beautifully designed restaurant with sensational cuisine”

There were many appealing starters, and we settled on the Mumbai Papdi Chat. Served with Spiced Potato Chunks and Chick Peas, smothered in Mixed Spices, Yoghurt, Sweet and Hot Chutneys served on a Crispy Flour Cracker topped with Fine Nylon Sev Noodles. My partner ordered the Dahi Batata Sev Puri with Crispy Hollow Semolina Puffs filled with Potatoes, Brown Gram yoghurt, Tamarind Chutney Garnished with Crispy Sev Noodles, Spices and Coriander. Another taste sensation, incredibly flavoursome.

For our main course we ordered the King Prawn Gulmohar, prepared with Tender King Prawns in a chefs special Tandoori Masala flavoured with Rose Petals, Hung Yoghurt, Cream Cheese and Mustard Oil. This dish was spectacular, the authentic taste given by the clay oven gives this dish an edge over others I've tasted. We also ordered their Lamb Rogan Josh, a traditional North Indian Diced Lamb Curry with Kashmiri Red Chillies and Garam Masala. Plenty of kick with the chillies, a superb curry.

I couldn't resist ordering a side of Yellow Dhal with Spinach, which is slow cooked with Onion, Ginger, Garlic and Lentils. As well as a Saffron Rice Pulao. We also enjoyed a bottle of Stumpy Gully, Cabernet Sauvignon, Mornington Peninsula VIC. A powerful wine from one of Australia’s finest wine producers, and a great accompaniment throughout the evening.