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India has always been known as a land of spices and Asia’s largest spice market is in Delhi!! Join us as we take you through an aromatic journey of both local and exotic spices blended with the labor of love and effort put into each of our dishes, we try to bring diverse flavors of Delhi to you through the spices used to create our signature dishes.
- Perfect restaurant for a vegan or just a fan of a fine meal.
- Serving Lunch daily.
- Join us for a drink after work and sample one or two of our fantastic appetizers.
Our Menu
Check Our Selections
Menu
Starters
SPICY (N) NUTS
CHICKEN SEEKH KABAB
Minced chicken, ginger, garlic, onion, and green chilies.
$8
TANDOORI CHICKEN WINGS
Yogurt marinade, lemon juice, ginger, garlic, spices, and Thai chili pepper.
$9
CHICKEN MOMO
Minced chicken, green cabbage, onion, and spices.
$8
PRAWN MASALA
Mustard seeds, onion, tomato, and curry leaves.
$9
CHILLI CHICKEN
Chicken tossed with diced onions, green pepper, soy sauce, sweet and spicy sauce
$8
VEGETABLE SAMOSA CHAAT
Puffed pastry, peas, potatoes, chickpeas, yogurt, tamarind, and cilantro chutney.
$7
DELHI WALI PAPRI CHAAT
Flour crips, potatoes, chickpeas, yogurt, and chutneys.
$7
DELHI WALI ALOO TIKKI CHAAT
Potato patties, cumin seeds and served with chickpeas and chutneys.
$7
PALAK PAKODA CHAAT
Crispy spinach fritters laced with yogurt and chutneys.
$8
GOBI LASOONI (V)
Batter coated cauliflower tossed in a tomato garlic sauce.
$8
VEG MOMO (V)
Green cabbage, green peas, onions, carrot, potato, and spices.
$7
GREEN SALAD
Lettuce, romaine, carrot, grape tomato, cucumber and balsamic vinaigrette dressing.
$7
MULLIGATAWNY SOUP (V)
Yellow lentil, ginger, garlic, black pepper, curry leaves and coconut milk.
$7
Menu
Entrees
SPICY (N) NUTS
SAAG PANEER
Homemade paneer, onions, and spices.
$16
ALOO CHOLE (V)
Chickpeas, potato, onions, tomatoes, and ginger.
$16
ALOO GOBHI (V)
Potatoes, cauliflower florets, ginger, and cumin.
$16
BHINDI DO PYAZA (V)
Fresh Okra, onions, tomatoes, and spices.
$16
VEGETABLE KORMA (V) (N)
Cumin, coconut, green chili, nuts, mint, and cilantro.
$16
BUTTER CHICKEN
Boneless Chicken Tikka, creamy buttery tomato sauce and mild spices.
$18
CHICKEN TIKKA MASALA
Boneless chicken tikka, cream, tomato, onions, fenugreek leaves and spices.
$18
CHICKEN CURRY
Boneless chicken, coconut milk, onions, tomatoes, curry leaves and spices.
$17
LAMB CURRY
Boneless lamb, tomatoes, onions, and spices.
$18
LAMB VINDALOO
Boneless lamb, tomatoes, onion, potatoes, and chili.
$18
LAMB SAAG
Boneless lamb, onions, tomatoes, and green pepper.
$18
Menu
TANDOORI BREAD
SPICY (N) NUTS
PARATHA
Whole wheat with layers butter.
$4
NAAN
White Flour and Milk.
$3
GARLIC NAAN
White Flour, garlic and cilantro.
$4
CRANBERRY GOAT CHEESE NAAN
White Flour, cranberry and goat cheese.
$6
Menu
SEAFOOD CURRY FROM KERALA
SPICY (N) NUTS
FISH CURRY
Coconut milk, ginger, mustard, seeds, and curry leaves.
$19
Menu
DELHI TANDOORI SPECIALTIES
SPICY (N) NUTS
TANDOORI CHICKEN
Yogurt marinade, ginger, garlic and spices.
$18
SAFFRON CHICKEN KABAB
Boneless white meat, ginger, saffron, white pepper and sour cream.
$17
CHICKEN TIKKA
Boneless thigh chicken, yogurt marinade, ginger, garlic, and spices.
$17
TANDOORI SALMON
Medley of spices, sour cream, served with mixed vegetables.
$22
LAMB CHOPS
Medley of spices, sour cream, served with mixed vegetables.
$25
Menu
Biryanis
SPICY (N) NUTS
Vegetable Biryani
Vegetables prepared with exotic basmati rice cooked with cumin whole spices, mint, ginger, served with cucumber raita.
$16
Chicken Biryani
Chicken prepared with exotic basmati rice cooked with cumin whole spices, mint, ginger, served with cucumber raita.
$18
Shrimp Biryani
Shrimp prepared with exotic basmati rice cooked with cumin whole spices, mint, ginger, served with cucumber raita.
$19
Goat Biryani
Goat (bone-in) prepared with exotic basmati rice cooked with cumin whole spices, mint, ginger, served with cucumber raita.
$20
Lamb Biryani
Lamb prepared with exotic basmati rice cooked with cumin whole spices, mint, ginger, served with cucumber raita.
$19
Menu
CHEF'S SPECIALTIES
SPICY (N) NUTS
CHICKEN CHETTINAD
Boneless chicken, peppercorns, fennel seeds,curry leaves, dry red chili, and coriander seeds.
$19
CHICKEN KORMA
Boneless chicken, cumin, coconut, nuts, green chili, mint, and cilantro.
$19
BHUNA GOAT
Bone-in Goat. onion, tomato, mustard seeds and spices.
$20
CHOLE BHATURE
Chickpeas, onion, tomato, ginger, pomegranate powder with two puffed breads.
$17
FIG KOFTA CURRY (N)
Fig, paneer, cashew-nut and ginger.
$17
Download our full menus
Dinner Menu
Join us for dinner soon
Take Away Menu
Order at the link at the top of the page. Pick it up yourself or have it delivered.
Beverage Menu
Our summer wine pairing suggestion for our spicy dishes is the Clean Slate. For cocktail fans, we suggest one of our gin and tonic selections.
Dessert Menu
Don't forget the dessert!!
Savor Bethesda Restaurant Week
Feb. 16th to Feb. 25th
Testimonials
What Are They Saying About Us
We had lamb saag, chicken Jalfrezi, tandori chicken, and tandori salmon. All the dishes were beautifully executed, but they had moderate heat levels which I prefer. However, if you are averse to heat, it would be important to ask them to tone it down.
Stuart M.
Best Indian restaurant in the area. Good service, good presentation, good food. Would highly recommend.
Crystal Y.Washington, D.C.
I ordered the lamb curry and I was pleased to find that it was not too hot OR salty. I'm not sure if other Indian spots are trying to appeal to American palates or if authentic South Asian curries are really that salty, but I've found even tasty curries often are way too salty for me to appreciate the other flavors. The meat was really tender too.
Malik K.
Rockville, MD
The food was surprisingly good. I have a lot of experience with Indian food and this place has kept the flavors true to their origins. Using fresh ingredients. Pretty authentic. Worth trying. Very friendly service.
Dipesh H.
Miami Beach, FL
By far THE BEST Indian restaurant in Bethesda. I have traveled all over including throughout India and this food is legit! Menu has a lot of vegan options, including samosas and roti which aren't labeled vegan but are (we called ahead to confirm). I have been in Bethesda a few weeks and got takeout from some other Indian places and Delhi Spice is definitely superior. I got takeout but the interior of the restaurant looked nice. The staff was very nice. I would definitely eat in the dining room next time! Don't skip the bangan barta, it was amazing. (“Nomad-Vegan-Food-Adventures”)
Emma D.
Washington, DC
Events
Share Your Moments In Our Restaurant
Our Team
Your Hosts
Sudhir Kumar
Managing Partner and HostSudhir was born and raised in New Delhi where he started his career in the hospitality industry. He started working in hotels. Eventually, he then turned to his number one love, presenting fine food. It was then that he developed his talents running restaurants. After creating a name for himself in New Delhi, he was recruited to come to America to run Indian restaurants in Washington, DC.
Sudhir decided to open Delhi Spice with his favorite chefs, with the goal to provide a top dining venue with a fine bar. Sudhir is also a wizard in the kitchen in his own right. His favorite dishes are the Lamb Boti Kababs, Chicken Tikka masala, the Okra (Bhindi) along with the chole bhature.
Pushp Prasad Shah
Chef PartnerPushp was born and raised in Nepal. He brings a Northern India cuisine to Delhi Spice. He moved to America in 2012. He has been working in a number of the top Indian restaurants in the Washington DC region. Maryland to join the kitchen team at Delhi Spice.
Pushp met his partners in the industry and has always wanted to join an ownership team. He loves seafood and favors the Tnadoori Salmon and the Shrimp Curry.
Edwin Dass
Chef PartnerEdwin was born and raised in New Delhi and moved to the USA in 1999 for school. At the same time, he began working in restaurants. Edwin levraged his kitchen talents to be hired by one of the area's top Indian chefs from whom he began to establish a great skill base. For a decade Edwin has been expanding his mastery of sauces and the Tandoori.
Edwin's favorite dishes are Bhuna Goat, Chicken Chettinad, and Chilli Chicken.
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