Seven Spices

There’s an old joke about Tarka Daal («like an ordinary daal but a little otter») but the real thing is a treat. Those yellow lentils with ginger and garlic go so well with the Makhani Murgh that chef Ravi Bajaj has on the Seven Spices menu in Cheadle Hulme. That’s tandoori chicken, on the bone, in a ‘velvety smooth tomato, butter and cream sauce’. And if Ravi says it’s velvery, boy, you’d better believe it.
His light touch makes it possible to start with dips and the crispest of papadums (just how many different spellings are there?), add a paneer pakora starter, mop up the Makhani Murgh sauce with a roti … help it down with a salted lassi … eat your fill … and still wake up to a pleasant surprise on the bathroom scales in the morning. Anyone who classes Indian food with piling on pounds has been eating from the wrong chef.
But the kitchen is not the only place where Seven Spices shines. The very professional service team, headed up by the softly-​spoken Georgina, is one of the most attentive, unobtrusive and courteous you’re ever going to enjoy. Like gentle spirits that appear when you need them, but are not in your face when you don’t.
So when you’ve finished adding up the plusses that come with eating out at Seven Spices most people have very few reasons left for walking by. This comes with a big style recommendation. Make no assumptions about Indian restaurants until you’ve tried it.

This curry house got a rave review on onionring so I had to try it and I was a little dissapointed. The king prawn starter was highly salted which ruined the subtle flavour and the tandoori chicken starter came as three pieces of chicken, wing, leg and part breast with bones. However the main courses were very nice and the interior is very clean and modern. If it was a local I would return however as its out of the way I will not rush back. To sum up Not Fab.