A combination of spices and herbs fried together to provide a dish of medium strength and a rather dry consistency.

This dish combines element of Persian and Gujarati cuisine, sweet and sour fairly hot sauce that cooked with lentils.

This is a fairly thick tomato based sauce cooked with slice of onion and capsicum, flavoured with garlic, ginger and a selection of spices.

A mild, creamy dish made from ground nuts and coconut.

Chicken Tikka Masala does not exist in India; Butter chicken is the real deal. Tandoori chicken pieces simmered in a rich, sweet, spiced tomato & yoghurt sauce finished with a gloss of butter.

This is a very mild dish traditionally made with strips of king prawns, marinated in aromatic spices, coconut & fresh cream. It is decorated with almond flakes.

Phall is a British Asian curry which originated in British Bangladeshi restaurants in Birmingham and this curry is one of the hottest of all Indian curry.

This is an aromatic curried meat dish of Persian & Kashmiri origin. It is made with red meat, traditionally lamb and flavoured primarily by fresh tomato and Kashmiri sauce.

This is also a very hot curry but in Spice Lounge we use Naga pickle to give some delicious flavoured and off course some hot kick but not like Phall.

Masala is a dish of chunks of roasted, marinated prawns in a mild spiced curry sauce. This sauce is creamy and orange in colour and it is polished with almond flakes.

The classic vindaloo curry in India cooking a very hot dish curry.