Sea Spice has brought the diverse flavours of exotic Indian cuisine to the seaside town of Aldeburgh. Now open (from 22nd April) at the seafront White Lion Hotel, the vibrant new restaurant combines Suffolk’s finest produce and local craft beer with classic and contemporary Indian dishes, which originated some 4,000 miles away.
Honouring the breadth and complexities of Indian cooking, the menu offers an exciting array of regional dishes ranging from Goan inspired fish and seafood, to tandoori grilled meats, traditional fragrant curries and vegetarian options.
A signature dish is the Goan fish curry prepared using locally landed varieties simmered in an authentic sauce of coconut, ginger and spices with steamed basmati rice. You can also expect to enjoy seasonal fish and seafood dishes such as lobster masala and pan seared sea bass on a bed of peppers and spring onions flavoured with ginger and curry leaves, while sautéed river Deben mussels make a tasty starter.
Fresh lamb and poultry are also sourced locally for such speciality dishes as Kashmiri lamb rogan josh and traditional favourites including chicken korma and chicken jalfrezi, all offered with a choice of breads and side dishes.
In celebration of Suffolk’s flourishing craft-beer scene, there’s also a curated selection of locally brewed beers and ales, chosen specifically to complement the contemporary menu, as well as a selection of wines.
A feast for the eyes
Visually Sea Spice is a feast for the eyes, again marrying the local with the exotic bright colours of Goa to create a vibrant, while comfortable restaurant setting. Centuries-old period features from the original building have been lovingly restored to enhance the bold, colonial-inspired interior with its deep rich colour tones, dark woods, rattan chairs and restored original oak floor.
With Head Chef Pratap Singh Rawat at the helm, diners at Sea Spice can be assured of a wonderful, multi-sensory dining experience with outstanding food created with great passion and flair.
Coming from a family of chefs, Pratap Singh Rawat grew up tasting and discovering hundreds of Indian herbs and spices. His career began in India with Oberoi Hotels & Resorts helping to set up fine Indian restaurants around the world before coming to England 2006. Here he has worked at some of London’s leading fine dining Indian restaurants including Mayfair’s Chor Bizarre as well as Tamarind and Atul Kochhar’s Benares, both of which have since been awarded Michelin Stars.
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