The Spice Room: Sydney’s New Indian Jewel

Suffering from a touch of the BBC’s (Bland Butter Chicken) Syndrome? It’s enough to make you pack your bags for the streets of London’s Brick Lane or follow the spice route from New Delhi, rather than suffer another dull dahl.

In a secret spot just behind the elevated train lines at Circular Quay a little bit of India has been recreated. Climb the spice steps labelled cardamom, turmeric & coriander, up to a marketplace resembling a royal house from Chittor Aquila. A majestic communal table is heaving with bowls of produce, and an ornate doorway from Rajasthan overlooks the main dining room as a dowry-box adorned bar shines with hundreds of bottles. And please, no matter what you do…you must visit the most gorgeous bathrooms in Sydney decorated with historic frames and photos of maharajas, elephants and heirlooms. It’s a visual feast.

And just wait until you try the food!

The menu is epic on every level; spanning snack, street, tandoor, ocean, land, and bursting with specialties. Even the naan bread section covers 15 choices. Kick off with Pan Puri – crispy semolina puffs filled with spicy potato topped with tamarind water. Pop in the mouth and pow! Canapés of crispy green chutney paneer sandwiches are wickedly moorish, followed by succulent tandoor smoked Tassie salmon bursting with cumin and turmeric spices. Railway goat curry falls off the bone whilst a spicy curry of seafood is served in a hollowed coconut shell and can be mopped up with soft fluffy peshwari naan. A degustation of Kulfi delights.

So prepare to eat like a king without dodging any roadside eateries, street dogs or rickshaws. The Spice Room transports you back in time with an experience leaving you feeling full like royalty.

The Spice Room
Ground Floor The Quay Building, 2 Phillip Street 2000
Open 7 Days, 12-3pm; 5pm till late
www.thespiceroom.com.au

About the author

Karen Lawson

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).