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Kashmir is flavour of the month at Soho Spice

Dine Online - the UK Restaurant guide

Soho Spice is a relative newcomer to the West End's ethnic restaurant scene where Head Chef Kuldeep Singh is careful to differentiate the various traditional, regional styles that make up the diversity of Indian Cuisine. From the outset they have featured a particular region of India in a special set price menu running alongside the regular à la carte.

During October and November it is Kashmiri cooking that will be on display through the expertise of chef Sanjay Singh Singat who won acclaim for his Kashmiri Food Festival held at the prestigious Pakwan restaurant in the New Delhi Meridien Hotel. The Vale of Kashmir, aka "the Switzerland of the East" or yet more fulsomely "Paradise on Earth" has a distinct character whose dominant spices are mustard oil, asafoetida, aniseed, cumin, cloves, ginger and saffron.

All these flavours you will find in Sanjay's special menu, which for Stg 15.95 per person offers three courses including dessert and coffee. (See menu below).

The Soho Spice bar dispenses an exotic range of spiced cocktails and Indian beers during Happy Hour, which runs from 5.30pm to 7.30pm, Monday to Saturday when they cost Stg 2.50 each as opposed to Stg 4.95 aat other times. Tempting bar snacks are also available.

Sanjay Singh Singat's Kashmiri Menu

Grade Pakore Cod fish marinated with Kashmiri spices and herbs then fried in batter, or
Nadru Mundi Lotus stem in delicately spiced garamflour batter then fried.
Rista Juicy lamb koftas, braised in traditional saffron gravy, or
Kokur Dhaniwari Korma Chicken in a fresh coriander sauce, or
Dum Olay Small fried potatoes simmered in a spicy red curry
served with pulao rice, naan, dal and seasonal vegetables of the day
Phirni Saffron flavoured rice pudding garnished with pistaccios and almonds.
Tea or Coffee
Stg 15.95

Soho Spice 124-126 Wardour Street, Soho, London W1. Tel: 020 7434 0808
Open Monday - Thursday 11.30am - midnight. Friday 11.30 to 12.30am, Saturday 12 noon to 12.30am.


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