Some common questions about The Spice Route…

Q1. Are we Indian?

Mike and Lucy

A1. No, our interest and experience in Asian foods grew from living, working and travelling in the Middle East, India and South East Asia over the past 20 years. Through our network of friends we have had the opportunity to taste and learn how to cook authentic home-style dishes from scratch.

Q2. Why is the menu so different?
A2. We are keen to share our passion for authentic home-style food rather than replicate the dishes served in restaurants in the UK. The food we serve is the food we have eaten in Asia.

Q3. Are you a take-away?
A3. We supply food with instructions for you to re-heat in the oven.

Q4. Do you deliver?
A4. The local geography and population density makes one-off deliveries uneconomic so most customers collect from our Curry Hut. We have scheduled monthly deliveries to some villages and towns, for details click here.

Q5. What produce is local?
A5. We use Free Range Scottish Chicken, Scottish Lamb and Beef from Swordale Butchers in Bonar Bridge and our fish is sourced in Kinlochbervie. Our vegetables come from local crofts whenever possible.   


 

North IndiaTaj Mahal Wall

Our North Indian menu is drawn from the plains of Delhi, Agra, Rajhastan and the Punjab. The dishes are cooked with aromatic spices such as cinnamon, green cardamom and mace often combined with the earthy flavour of cumin, black cardamom and cloves. Fried onions, cashew nuts, yoghurt and cream are often used to enrich the sauces but we try not to add unnecessary oil or ghee to our recipes.

A typical North Indian meal would have a dry dish such as tandoori chicken, kebabs or pakoras, a meat or vegetable curry and some dal. Breads such as naan are the classic accompaniment though rice is often eaten too.

Some combinations which work really well together in a meal for two are:
Hara Bhara Kebabs, Rogan Josh or Jeera Aloo Salan, Dal Makhani and Spiced Rice;
Onion Pakoras, Chicken Rizzala or Butter Chicken, Dal Kalbeliya and Jeera Rice;
Vegetable Samosas, Subz Saag or Aloo Methi, Dal Makhani and Spiced Rice.
All of these can be accompanied by plain or garlic and coriander naan to mop up the sauce. 


 

South IndiaOrissa Elephant Tapestry

Our South Indian menu features dishes from Goa, Kerala and Tamil Nadu. We also have some Parsee dishes from Mumbai and an Anglo-Indian dish from West Bengal. The flavours of South India are wonderfully light, most featuring coconut and curry leaves contrasting the richness of yoghurt and cream in the dishes from the North.

The delicate flavours of South India are best accompanied  with by simple steamed rice though the more robust flavours from Mumbai and West Bengal work well with Jeera or Spiced Rice. For those who prefer to avoid coconut, choose our South Indian Korma, Masala Pork or Dhansak.

Some combinations which work really well together in a meal for two are:
Hara Bhara Kebabs, Kozhy Kuruma or Chettinad Chicken, Sambar and Steamed Rice;
Onion Pakoras, Malabar Curry, Thoran and Steamed Rice;
Vegetable Samosas, Goan Beef or Vegetable Dhansak and Spiced Rice.
All of these can be accompanied by plain or garlic and coriander naan to mop up the sauce though often South Indians would just have more rice!