Millbank Spice
About Millbank Spice
Modern design meets traditional Indian virtues and the result is a marvellous marriage of the two. This smart restaurant is very contemporary, kitted out in spicy orange and regal purple with lovely decor all around. The dishes have been slightly modernised, but only in the sense that we’re
all eating more heathily these days, so fat content has been lowered and fewer artificial colourings are in use. The food is delightful, spicy and fresh and winning. In fact, you will probably find yourself surrounded by purring regulars on your first visit. Dishes include the classics you love,
like lamb tikka, samosa, onion bhajia, tandoori specialities, special duck dishes, classic chicken tikka masala, featherlight naan and all the trad curries. Baltis are available if you ask nicely. The service is warm and helpful and the entire experience very nice indeed.
Full a la carte
Starter
Soup of the day - £2.45Sheek or shami kebab (minced lamb, onion with herbs, roasted on skewers, exotic patties made of lamb splits ground together with garlic and ginger root seasoned with fresh herbs, fried in ghee) - £3.15
Nazakat (delicately spiced succulent chicken skewered and grilled in the tandoor) - £3.15
Murgh suka (chicken cooked in a sweet and sour tamarind sauce) - £3.55
Hash tikka (duck breast marinated with Goan peri peri masala, flash fried then oven baked, served with flame grilled spiced onions) - £4.95
Jhinga puri (light shell of Indian bread filled with lightly spiced king prawns) - £4.95
Main Course
Tandoor fish (whole trout marinated in a delicately herbed, medium spiced and saffron aromated yoghurt sauce, skewered and barbecued) - £7.95Paneer shashlik (diced pieces of cottage cheese marinated in own recipe and barbecued over flaming charcoal with fresh tomatoes, capsicum and onions) - £4.95
Chingry gobi (prawns with broccoli cooked with piquant spices) - £6.95
Red mullet (fresh red mullet marinated with light spice and delicate herbs, pan fried with oyster mushrooms, and cayenne) - £7.95
Hash pineapple (succulent roasted duck breast cooked in a cramy coconut milk blended with aromatic spices complimented with pineapple and cherry tomato. A rich and fairly hot dish) - £7.45
Karaki lamb (lamb cooked with chef’s own secret recipe) - £6.45
Murgh korma nowabi (chicken dish - very mild with almond and cream) - £4.55
Karahi kebab khyberi (marinated chicken cooked with exotic high flavour spices) - £6.95
Machli tikka masala (fish tikka simmered in balti, saffron and creamy masala sauce) - £8.45
Garlic chilli gosth or murgh (fairly hot lamb dish with lots of garlic and fresh green chillies) - £5.95
Prawn vindaloo (very hot dish) - £4.55