After an absolutely exhausting day with the family, the last thing I wanted to do was face the kitchen. When you are that level of tired, you don’t want to take a gamble on somewhere new; you want consistency, quality, and familiarity.

So, I fell back on a long-standing favourite of mine that has never steered me wrong – It was time for a well-overdue visit to Le Spice on Fore Hill.

Regular readers of the blog will know that I have been reviewing Amin’s place for over a decade now. Walking inside, the restaurant still has one of the smartest setups in the city – bright windows looking out onto the hill, a spacious interior, and a proper, welcoming atmosphere. It is the definition of an Ely institution.

For me, a trip to Le Spice is always defined by one thing: their lamb. If you have tracked my previous visits, you will know I am a massive advocate for the meat quality here. Amin has always put a huge emphasis on sourcing – historically getting his produce fresh from Scott’s Farm Shop down the A142 – and that dedication shows. I still don’t know exactly how they prepare it, but the lamb here simply never misses.

Papdums

We kicked things off with the papadums. The yoghurt was colourful, thick, and creamy. A perfect example of how it should be done. The lime pickle was absolutely fantastic with the portion size being more generous than many other places. The mango chutney and mixed salad were also great additions. Nothing here was below the mark of expectations.

The Mains

Moving on to the mains, the lamb tikka masala was beautifully executed, hitting that perfect level of creaminess you want from a classic masala. As usual, the lamb was excellent and the dish was beautifully coloured, adding a real pop at the table.

Then came my usual benchmark, the vindaloo. Interestingly, the kitchen prepares their vindaloo a bit milder here than at your average curry house. I had a chat with Amin about it, and he explained that their philosophy is to focus entirely on the depth of flavour rather than just chasing pure, blistering heat. You all know me – I love a hot curry – but I really couldn’t argue with the taste. I also noticed a lightness to the dish from what I’m used to. Amin explained that they don’t go crazy with the oil, making it healthier and less heavy.

Sides

The sides held up their end of the bargain perfectly too. The saag aloo was spot on, with well-cooked potatoes and generous spinach portions, while the golden mushroom rice was light and fluffy. 

The peshwari naan was absolutely loaded with sweet sweet peshwari inside, proving to be a great counter balance from all the savoury on the table.

Cocktails

To top the evening off, I discovered something completely new about the place: they now serve cocktails. Most people don’t look at an Indian restaurant and think cocktails, and I must admit, I am not traditionally a big cocktail guy when I am out for a curry. But the one they brought out was bloody lovely – sweet, refreshing, and exactly what was needed to cut through a heavy, satisfying meal.

Consistent Quality

It is rare to find a restaurant that can maintain this level of consistency over so many years, but Le Spice manages it every single time. If you ever fancy a proper curry in Ely with great service and zero pretence, this place will always hit the mark.

Thanks for reading.