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In line with other vegetarian restaurants in Lower Parel, the SpiceKlub stands out with its innovative menu and the way they make their dishes fun and quirky. For most dishes (mainly appetizers) the restaurant plays with a little molecular gastronomy and different techniques of presentation to make the diner feel like he/she is having a special experience. From the deconstructed dhoklas to their spherified pani puris (a nod to Chef Gaggan in Bangkok), people enjoy eating here because it's a tad bit different from a regular Indian restaurant.
Keeping up with the trend of innovative culinary inventions ‘SpiceKlub’ at Lower Parel, South Mumbai, has won accolades for giving the whole traditional Indian cuisine a face lift. Don’t expect to see the regular bone-weary dishes on the menu but wait for their transformation that happens in the vicinity of the kitchen. Unlike their unassuming interiors the menu is full of creative Indian dishes. Décor is simple and rustic with destressed walls of exposed bricks and mismatched chairs. The chef has taken traditional Indian cuisine and treated it with western techniques to give it a new edgy face. The presentation is the key factor here and if you happen to be in confusion on how to eat the dish then this is where the servers come in handy. The staff is helpful and insightful towards the patrons. The service is efficient and smooth as expected for a fine dining establishment.
The menu of Spiceklub is modern Indian. They use molecular gastronomy to twist and turn the dish around and play with it to new level. The soups and appetizers are a good way to start tasting the delicious menu. The spiced tomato, chilli palak and cream of vegetable soup are lip smacking. For first course you can choose between deconstructed dhokla, galouti kebab, vadapav, pavbhaji fondue, tawachanachaat, paneer tikka, nannza, panipuri, sphere chaat, kesari paneer tikka, masala Makai seekh, sakharkhandchaat and palak cheese cigars. The mains are a fulfilling and mouth-watering counterpart of the appetizers. Delight in amristsarivadi aloo, veg tawakhada masala, veg kolhapuri, chole, aloo gobiadraki, rajma masala, malaikofta, baingan bharta, soya kheemalifafa, pakodikadhi, bhindi masala do pyaza, veg kadai, kajumethimalai mutter, moti paneer makhani, corn capsicum mushroom masala and achari veggies.
The section dedicated to Indian breads is extensive and mention worthy. All the delicious Malabari paratha, ultetaweka paratha, cheese naan, whole wheat butter roti, gluten-free roti, black olive naan, masala kulcha and makkaiki roti can transform the flavours of the spicy curries. Interesting creative desserts are a must have at Spiceklub. Their bubbling kulfi, soap cake, snow ball, flower pot, paan mousse, old school lollies and cheese cake company will act as the ideal end to a perfect meal. The restaurant is mildly pricey and popular so go with a fat wallet and a reservation or you will have a long wait ahead of you.