01 / ABOUT THE PLACE
About this place
How do you like to balance the heat of a spice-forward curry? At Spice Chamber, adding cheese or choosing a side dish gives the keema curry a different character. The menu’s keema is made with chicken raised in Japan and onions from Awaji, served with Koshihikari rice and 17 spices. The restaurant describes its flavour as a balance of sweetness, sourness, saltiness, bitterness and umami, while the heat is decidedly robust. Diners who have tried the chicken keema have remarked on the savoury minced meat, the sweetness of the onions and the lingering spice. One visitor reported that adding cheese softened the heat and brought out more umami. Cheese keema is also on the menu, with small, medium and large portions available. It offers a way to choose between a richer, milder bite and the curry’s full heat.
For a side, try the aubergine achaar, with its tang of vinegar and spice, or onion achaar, whose sharpness and crisp texture complement the curry. There is also a more substantial achaar with potato, chickpeas, onion, cabbage and cucumber, adding a range of textures to the meal. Diners have praised the refreshing acidity and crunch of the vegetables and pickles served with the curry, saying they work well against its heat. Choosing a side brings another dimension to the plate.
A café au lait is another option alongside the spicy curry. One diner singled out the café au lait made with Shirabira milk as a good match for the spices. Eat-in service is available at the counter, but reservations are not accepted. The restaurant is listed as accepting cash only, so it is worth preparing accordingly before your visit.
