The history of Indian spices is as old as its civilization. The earliest record of Indian spices has been found in Rig-Veda which dates back to 6000 B.C. For thousands of years, the Indian sub continent has been rich with its spices and food recipes. The lure of a rich and vast variety of spices to be found within the region attracted invaders from far and wide over the centuries. Vast fortunes were made and squandered, powerful rulers seduced, ailments cured and nations discovered -all in the name of spices.

Spices cast a spell on the imagination. They flatter the senses; sight with their
vibrant colours, smell with their enticing fragrances and taste with their unique
flavours.

Here at Seven Spices, the dishes are delicately spiced to enhance flavour. The
subtle blend of spices is the secret of Indian cooking, presenting you with a
fragrant aroma rather than an assault to your senses. Spices may be used ground or whole, fried or roasted, dry or as a paste. They may be added at the beginning or the end of the cooking process. The style of cooking and thus, the seasoning of the dishes depend on the region of India from which the dishes originates.

In our kitchens, Saffron, Nutmeg, Mace, Cummin, Black Pepper, Mustard Seeds, Cardamom, Cloves, Fennel Seeds, Turmeric, Ginger, Garlic and Chillies are a few of the beloved spices that we use.

Fresh vegetables, meat and spices are sourced locally and globally for our
restaurant, providing us with the opportunity to serve the finest Indian cuisine.

So permit us to take you on an adventurous gourmet experience with our tandoori specialties, delicately prepared dishes with distinct characteristics of their own, that will leave a lingering taste, urging you to come back to us to recapture the spirit of Seven Spices.

Some dishes may contain nuts or traces of nuts.