Rich curries, tandoor breads and aromatic biryanis — just like home.
Handpicked favourites loved by our customers — crafted fresh every day.
Tender chicken tikka in a rich, creamy tomato and spice sauce — our most beloved dish.
Slow-cooked tender lamb layered with fragrant basmati rice and crispy fried onions.
Mild, velvety butter chicken with a silky tomato, cream and fenugreek sauce.
King prawns cooked in a fiery Birmingham-style balti sauce with fresh tomatoes.
Seasonal vegetables in a mild, fragrant coconut and almond cream korma sauce.
Freshly baked naan brushed with garlic butter and coriander, straight from the tandoor.
Premium dishes at prices that make you smile.
Two curries, biryani, naans, rice and two starters — feeds the whole family.
Lamb biryani with raita, salad, pickles and a side of dal makhani.
Onion bhaji, chicken tikka starter, samosas and mixed chutney selection.
Spice Garden was founded in 2006 by the Rahman family, who came to London's East End from Sylhet in Bangladesh. What started as a small takeaway on Brick Lane has grown into one of East London's most-loved Indian restaurants — but the recipes have never changed.
Grandmother Begum still grinds her own spice blends each morning. Every curry is cooked low and slow. Every naan is baked to order. We've never cooked anything from frozen and we never will.
"The lamb biryani is absolutely outstanding — the rice is perfectly cooked, the lamb falls off the bone and the depth of spicing is remarkable. Easily the best biryani in East London."
"I grew up eating my mother's tikka masala. Spice Garden's version gives her a run for her money — and that is the highest praise I can give. Fresh spices make all the difference."
"Ordered for a family dinner of eight people. Every single dish arrived hot, beautifully presented and absolutely delicious. The naans were fresh from the tandoor. Incredible."
"The dal makhani alone is worth ordering. It's rich, buttery and clearly slow-cooked for hours. You can taste the care. This is the real thing, not a watered-down British curry."
Biryani is more than a rice dish — it's a ceremony. Our head chef walks through the dum cooking technique, the whole spices to use and why the ratio of rice to meat matters so much.
Read More →From fenugreek to asafoetida — we demystify the spice box, explain what each one does and share which combinations create the curries you love.
Read More →Is it Indian? Is it British? The debate rages on. We explore the contested history of the UK's most beloved curry dish and why Glasgow and Punjab both have a claim to it.
Read More →Reserve your spot and enjoy an unforgettable dining experience. We look forward to welcoming you.