Spice Bollywood Review
by Elizabeth Pears
10th April 2007
Tucked away on Low Street, in Sunderland’s Quayside, lays a red hot, spicy gem. The newly opened Spice Bollywood Indian Restaurant is helping to catapult the city into a very cosmopolite 21st century and in impeccable style. Spice Bollywood, Sunderland’s first authentic Indian restaurant, serves fresh, made-to-order Punjabi cuisine and, I assure you, you will taste the difference.
With chrome stairwells and pictures of Bollywood’s hottest stars, young and old, hanging off the flaming red walls it is certainly a case of East meets West or, more appropriately, East meets North East; traditional versus contemporary. The Bollywood take on Roy Orbison’s classic Pretty Woman gently tinkles in the background while through the golden shutters, framed with beautifully embroidered curtains, is a stunning view of the River Wear.
For a few hours, you could be in a five star restaurant anywhere in the world eating gourmet cuisine which can successfully compete on an international stage. For every taste bud you possess, they have a herb or spice to entice it. The food, served with warmth and enthusiasm, is presented immaculately and, if presentation is half the battle, victory certainly comes after the first bite.
Spice Bollywood promises to give their customers the real taste of India and offer a House Special starter platter, giving you a warm welcome to exotic Indian flavours in tiny bite size portions. You should try the fresh, cod fingers - zesty and dry on the outside, moist and delightful within. The garlic Naan is another treat and the perfect accompaniment to any of their delightful curries.
Not too over powering, the Spice Bollywood keeps the right balance between pepper and paprika and even the most fragile palate can find a gorgeous dish to enjoy. Like many of the Bollywood stars that adorn this fantastic restaurant’s walls, the Spice Bollywood has real star quality – at a price you and I can afford. You will even have a few pennies left to enjoy a pint of Cobra, India’s favourite beer, at their fully stocked bar while you wait for your taxi.
Barbecue Crumb Fry
Ingredients:
Chicken Wings 1 kg.
Eggs (beaten) 2
Crushed Barbecue Chips 2 cups
Salt ½ tsp.
Sesame Seeds (Til) 1 tsp.
Oil for frying |
Method:
Take the chicken wings and coat in the beaten egg mixture (add salt in egg beforehand). Now roll the chicken wings in the crushed chips and sesame seeds and fry in hot oil.
Make sure the oil is well heated before you begin to fry or the chicken will become soggy. Drain excess oil on paper and serve. |
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Grilled Chicken Tikka
Ingredients:
Chicken Thighs
Yogurt ½ Cup
Ginger Paste 1 tsp.
Red Chilli 1 tsp.
Garlic Paste 1 tsp.
Salt ½ tsp. |
Method:
Make paste with ginger, garlic, yogurt, red chilli and salt. Coat the chicken and leave to marinate for 2 hours or more. Cover in foil and place under the grill for 15 minutes till it leaves water. Now remove foil and water and place under the grill directly until cooked properly.Serve with raita and naan. |
| Lamb chops
Ingredients:
1 lb of lamb chops (remove any fat)
¼ pint pf yogurt
1 tsp each of salt, cumin powder, chilli powder and ground pepper
1 tsp each of garlic and ginger paste
½ tsp of mint sauce
Cooking oil |
Method:
Mix together the spices, paste, yogurt, mint sauce and rub well into the chops.
Marinate for about 6-7 minutes. Add 2 tbsp of oil and mix again.
Transfer to a grill, placing the chops over aluminium foil. Cook on each side for about 5-6 minutes, till cooked. Garnish with lemon and coriander and serve with mixed salad of tomatoes, onions and cucumber (or with chips if you fancy!) |
Bistecche Alla Pizzaiola
Ingredients::
Four 6oz ( 175g) rump steaks
3 garlic cloves
2 cans plum tomatoes, drained
1tbsp chopped fresh basil
4 oz black olives, stoned and roughly chopped
Salt and pepper to taste
Olive oil
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Method:
For the sauce, heat some oil in a pan and fry the garlic for about a minute. Add the tomatoes, herbs, salt and pepper, and simmer for 15 minutes. The tomatoes should have cooked through but not broken down.
Separately, heat a little olive oil in a large frying pan, and fry the steaks for 2 minutes on each side. Coat the steaks with sauce, add in the olives, cover and cook for 5 minutes.
Serve with fresh green vegetables such as runner beans. |
