Shenzhen Restaurant Review: Indian Spice

By Bryan Grogan, November 1, 2018

0 0

The Place 

We absolutely love a good Indian feast here at That’s PRD and when we heard about the arrival of Indian Spice at Poly Cultural Square, we were beyond delighted. We dropped in on a Thursday evening and found the place to be a hive of activity. The proprietor, Vincent Fernandes, was buzzing about the room, carrying on two and three conversations at once. Formerly in the trading business, Vincent certainly retains an air of attentiveness and an eye for detail, something which is reflected in the food and the service at Indian Spice. 

While he previously ran Indian Cottage, another restaurant based out of Poly Cultural Square, he took the risk of taking over Little India some months ago. Originally operating under that well-known moniker, the restaurant has been undergoing some flux of late, with new staff, a new name and an evolving menu. We wanted to see what all the hype was about. 

The Food

Upon perusing the menu for the first time, we were delighted to catch sight of the immeasurably spicy and delicious chicken vindaloo (RMB60). Originating in Goa, this dish has burnt the taste buds off generations of folks from all over the world. 

Lamb Samosa. Image by Bryan Grogan/That's

Before we dared attack the vindaloo, however, we asked for a plate of lamb samosas (RMB38) to whet our appetites. 

The meat-filled pastries arrived with a thick shell, crisp and delicately salty, while the innards (lamb, peas and assorted spices) had a delicious, sour taste. We scoffed the two samosas down in little to no time. 

Chicken vindaloo. Image by Bryan Grogan/That's

The chicken vindaloo arrived in a small, metal bowl. Despite its slight size, we decided it was best not to underestimate this gleaming, scarlet curry, and called for a plate of olive naan bread (RMB25) for dipping.

The fiery stew housed tender, cooked-to-perfection morsels of chicken and was simply too good for a quick chew and swallow: this is a curry made for savoring. 

Lamb Shahi Korma. Image by Bryan Grogan/That's

The lamb shahi korma (RMB72) arrived next and was the perfect compliment for the spicy vindaloo, allowing us to temper the burning sensation with the korma’s nutty, creamy flavors. The lamb, exactly like the chicken before it, was tender, having presumably been cooked in the korma’s thick sauce for just the right amount of time. 

Hariyali chicken. Image by Bryan Grogan/That's

Our last dish of the evening was the hariyali chicken (RMB65), which presented a medley of flavors: sweet, sour and salty, with pickle-ish undertones. 

The Vibe

A chorus of chitchat, clanking knives and forks and smacking lips (presumably gasping for air after a bite of vindaloo) give this space a casual vibe and welcoming atmosphere.

Price: RMB75-175
Who’s going: traders, hungry shoppers, the post-work crowd
Good for: quality Indian cuisine, a friendly atmosphere
Nearest metro: Houhai (Exit E), 1 minute 

Tue 11.00am-10.30pm, Wed - Mon 11.30am-10.30pm; see listing for Indian Spice.

[Cover image via Vincent Fernandes]

more news

That's Shenzhen 2020 Food and Drink Awards Winners, Plus Photos

This year has been a wild ride and we're happy to support the finest in Shenzhen’s F&B community.

That's Shenzhen 2020 Food & Drink Awards Nominations Now Open!

This year, the awards will take place in the middle of December.

Authentic Taiwanese Popcorn Chicken Goodness: XBT Fried

XBT Fried is bringing its time-tested Taiwanese recipes to Shenzhen.

All the Bing: A Guide to China's Favorite Street Food

A holistic guide for all your 'bing' consumption needs.

We Tried Subway's Mysterious Avocado Cheese Chicken Nuggets

If you put lipstick on a pig, it's still a pig. If you fill a chicken nugget with goo, it's still a chicken nugget.

KFC Launches Plant-Based Chicken Nuggets in China

Yes, you’ll have to preorder them online to try at select stores!

Veggie Mama's Recipe for Quick & Healthy Vegan Asian Orange 'Chicken'

Another great recipe from China-based foodie and former Shanghai restaurateur Lindsey Fine (aka Veggie Mama).

Shenzhen Food & Drink Gossip: February 2020

The monthly scoop on Shenzhen's ever-evolving food and beverage scene!

0 User Comments

In Case You Missed It…

We're on WeChat!

Scan our QR Code at right or follow us at ThatsShenzhen for events, guides, giveaways and much more!

7 Days in Shenzhen With

Weekly updates to your email inbox every Wednesday


Download previous issues

Never miss an issue of That's PRD!

Visit the archives