Thank you for dining at City Spice! To book again in the near future, please use this special reservation link below, which we use for our regulars and repeat clientele! I will make sure that you are incredibly well looked after :) Thank you for booking with us again and see you soon!
22-year-old Executive Chef of City Spice, Niaz Caan has launched London's first 'Anglo-Indian' curry menu. He has married these two very different cuisines (English and Indian) creating an entirely original Anglo-Indian fusion menu, cooked the Indian way, with dishes you won’t find anywhere else. “The stereotypical Grandmother’s Daal recipe”, says Niaz “will only last so long, diners inevitably want something new and as cultures merge, a new way of doing things becomes the norm. I want to show Indian restaurants in the UK that yes, of course you can be authentic, but this by no means should stifle your creativity.” Chef Niaz’s signature dishes: Velvet Chicken, Rajasthani Hotpot, Cottage Cheese Roll, take inspiration from English staples like Lancashire stews and use ingredients that don’t have a place in a traditional curry house: gooseberries, cottage cheese and strawberries to name a few. The nation’s favourite curry, Chicken Tikka Masala, often derided as inauthentic
Thank you for booking at City Spice, the award-winning Indian restaurant based in Brick Lane, London. Please note this is a reference to our booking policy at City Spice and by booking through City Spice, you agree to the below terms of our booking policy, which we put in to ensure all customers can be accommodated for. At City Spice, we value our customers and are committed to providing an exceptional dining experience. To ensure that we can accommodate all of our guests and make the most of our limited seating, we have developed a booking policy for groups of 10 or more people. For any booking of 8 or more people, we may require a holding deposit to secure the reservation. This deposit amount will be communicated at the time of booking and will vary depending on the size of the group and the date and time of the booking. The