Spice Club Indian Cuisine is a neighbourhood Indian restaurant in Surrey, offering familiar Indian comfort dishes in a modern setting suited to both casual meals and group dining. The menu focuses on tandoor cooking and classic curries, with a wide selection of breads and shareable platters that make it easy to sample across the kitchen.
The menu includes street food, tandoor dishes, curries, breads, rice and desserts. Choices range from Samosa Chaat (spiced potato pastries with chutneys), Channa Bhatura (chickpea curry with fried bread) and Momos (stuffed dumplings) to Chicken Tikka (marinated chicken), Paneer Tikka (grilled cottage cheese), Butter Chicken, Dal Makhni (slow cooked black lentils) and Shrimp Vindaloo (tangy Goan curry). Naan, Biryani, Gulab Jamun (milk dumplings in syrup) and Gajar Halwa (carrot pudding) complete the menu.
The Indian Style Nachos arrived as a generous share plate, topped with cheese, crispy papdi, spiced paneer, beans, onion tomato salsa, yogurt, cilantro chutney, and sweet chutney. The mix of textures stood out, from the crunch of the chips and papdi to the smoothness of the yogurt and chutneys. Each bite shifted between tangy, savoury, and mildly spiced.
From the grill, the Tandoori Mix Platter brought together chicken tikka, seekh kabab, and tandoori fish. The chicken was juicy with a gently smoky finish; the kabab had a firm, well-seasoned bite; and the fish remained tender with a lighter spice profile. It worked well as an overview of the tandoor section and offered contrast between the different marinades.
Butter Chicken followed, featuring boneless chicken tikka in a tomato cream sauce. The sauce was smooth and comforting, with a balanced sweetness and warmth that coated the chicken evenly. It was a familiar, reassuring dish that invited repeated scoops with bread.
The Prawn Biryani was fragrant and warming. This mildly spicy dish featured steamed basmati rice cooked with prawns and aromatic spices.
The Kulfi Bar was a lightly sweet and satisfying dessert. Classic ladyfinger sponge soaked in kulfi milk, layered with cardamom mousse, finished with white chocolate glaze and toasted pistachios, served with a scoop of ice cream.
I had the Coconut Lychee Mocktail, made with lychee juice, coconut milk, house syrup, and lime. It was lightly sweet with a gentle floral note from the lychee and a soft creaminess from the coconut, while the citrus kept it refreshing.
For breads, the Plain Naan and Tandoori Roti arrived hot from the oven, soft with light charring that added aroma and texture. The Stuffed Naan with a mix of aloo (potato), gobi (cauliflower), and paneer (fresh Indian cottage cheese) added substance and gentle seasoning inside the dough. The Lacha Parantha, a whole wheat bread finished with butter and baked in the tandoor, offered crisp edges and a flaky interior, making it enjoyable even on its own.
Spice Club Indian Cuisine is located at 9570 120 St, Surrey, BC.
