Indian cuisine was born in Chengdu in 2004 and is the earliest Indian restaurant in Chengdu. In June 2018, the company announced that its Boiling City Store and CapitaMall Store had been renamed Spice Law Indian Cuisine, which had nothing to do with the other two stores. The management and Indian chefs of the former Indian Cuisine Company are currently under the Spice Law Indian Cuisine umbrella, and the Chunxi and Jinhua Wanda restaurants are temporarily Chinese chefs, so we recommend customers to visit the Spice Law Indian Cuisine Boiling City and CapitaMall stores.
Originally from Dehradun in northern India, Executive Chef Bhuvnesh previously worked at the Rila Palace Hotel in New Delhi, India, before moving to China in 2010 to become the head chef of the restaurant. Most of the dishes in the restaurant are developed by Bhuvnesh, and the overall taste is more North Indian with light spices, which is more acceptable to Chengdu diners.
For starters, try the shortbread and wheat balls. The middle opening of the shortbread is filled with a lot of Dahi yogurt and dried fruit, and Dahi is a semi-solid sauce commonly used in Indian barbecues and salads. The shell of the wheat ball is crispy, bite it with your teeth, and the cold yogurt inside immediately gushes out, thick and slightly sour with a hint of fruit sweetness, which is particularly appetizing to eat.
The main course is a variety of classic curries. Spicy friends give priority to the spicy beef curry, made with Indian red curry, hot and spicy with a rich curry aroma, and the beef is soft and tender enough. Slightly less spicy is the Masala Tender Chicken Tenderloin, one of India's most classic curries, with spices from Chennai in southern India, which is slightly less spicy than the north because of its wetter season. If you're not feeling spicy, you can also choose between cashew nut chicken curry and spinach chicken curry, the former mild and mellow, and the latter green with a vegetable-like aroma.
A variety of curries is enough to feast on, but curry alone is not authentic, and it may be more authentic when paired with a main dish. The main dishes of the spice method are scones and rice, which are baked by Indian chefs in Tandoor, a traditional Indian oven, and rice is also made from slender basmati rice, both of which are more authentic in taste. It is important to note that masala curry, cashew nut curry and spinach curry can be served with bread and rice, while a strong red curry may be more suitable with rice. The spice method also serves a lot of grilled food, such as grilled fish fillets and chicken wings, but the products are not stable enough, and it is not uncommon for them to be over-charred and salty.
The decoration of the boiling city store is generous, and only a simple dome design is used to highlight the exotic style; CapitaMall pays attention to detail, from the lighting to the panes to the tapestries. The service level of the two stores is comparable, and the service staff are smiling and polite throughout the whole process, and the response is timely, however, mosquitoes fly through the store from time to time, and the cleanliness of the restaurant needs to be improved.
