Priya Sharma
January 30, 2026
My Childhood Kitchen, Elevated
As someone who grew up eating vegetarian Indian food every single day, I'm extremely picky about it. Spice Route passes the test. The dal makhani has that slow-cooked depth that only comes from genuine patience — 24 hours of simmering, and the lentils are creamy and almost sweet.
The paneer tikka gets a proper tandoor char, and the paneer itself is house-made (you can tell by the texture — softer, more delicate than commercial paneer). The masala dosa stretches across the table, crispy and golden, stuffed with spiced potatoes that taste exactly right.
The chai menu is a lovely touch — cardamom, ginger, saffron, and rose varieties, all brewed properly with whole spices. This feels like home, but the version of home where everything is just a little bit better.
The paneer tikka gets a proper tandoor char, and the paneer itself is house-made (you can tell by the texture — softer, more delicate than commercial paneer). The masala dosa stretches across the table, crispy and golden, stuffed with spiced potatoes that taste exactly right.
The chai menu is a lovely touch — cardamom, ginger, saffron, and rose varieties, all brewed properly with whole spices. This feels like home, but the version of home where everything is just a little bit better.