The Cheshire curry house that's 'so much more than that'

It's a relatively new addition to this buzzing town centre street

In a kitchen on Wilmslow's buzzing Water Lane, some of the most fragrant and flavoursome curries are being cooked up. Chefs behind the stoves are putting the finishing touches one of the the restaurant's signature dishes, Alleppey sea bas curry - a dish drawing on their love of South Indian cuisine and made with curry leaves, coconut, and kokum, the latter a type of tropical fruit.

A relatively new addition to Wilmslow, Sip 'n' Spice is the long-term vision of the team behind popular Indian street food spot Chit 'n' Chaat, which has several locations in the the UK. The latter began it's journey in 2020, opening first on the Curry Mile, and later expanding to locations across Greater Manchester.

Chit 'n' Chat can be found in all corners of the region, from the city centre on Deansgate, to the Trafford Centre and Cheadle, to St Helen's Road in Bolton - and they even have sites in London and Newcastle. Content with the brand they has created, founders Sagar Modha, his wife and marketing director Natasha Jaffrey, and their business partner set about establishing something a little different, reports the MEN.

"Chit 'n' Chaat was our first baby. I'm really into food, as is my husband and our business partner. We just felt that Indian street food was lacking at that time in Manchester," reflects Natasha. "Our first branch opened up on the curry mile but then branched out. It was meant to be the sort of place where you come and sit and chill, or grab-and-go type of thing.

"Then the idea for Sip 'n' Spice naturally evolved. This opportunity came up, and Wilmslow is a really nice area so it's expanding. Naturally having food and hospitality running through our veins, it felt like a natural next step and to do something a little different."

Opened towards the end of last year on Water Lane, which is also home to Jerk Junction, Wood Fire Smoke, and Gail's, Natasha says the aim was to 'stick to the cuisine' they knew but 'really elevate it' and showcase other parts of Indian cuisine and culture.

"There's loads of traditional curry houses and they're fantastic. Here, what you're getting and showcasing is a real mix of North and South India.

"Typically, traditional curry houses are focused on North Indian dishes, which everyone knows and loves. But our chef here is from South India and what he is able to produce is these famous North Indian dishes, but with a South Indian spice added to it.

"We have butter chicken, which you will find in most places, but here's it a little different with a nice smoke to it. He's put a nice twist on each dish. Don't get me wrong, you'll still find your classic favourites here but there is an element of something different.

"Indian food isn't just about curry there really is the spices and the flavours, and what we're doing here is something really unique. I think that allows it to be that little bit elevated. There's a lot of thought and time going into these dishes.

"We have stunning Keralan prawn curry and a beautiful sea bass curry and visually they are amazing but from a taste perspective, everyone that's tried it has been wowed. There's a citrus element, and mango and coconut elements going through it.

"Those aren't the flavours that you would get in a traditional curry house, so that's what sets us apart. We're using a lot of coastal spices but fresh flavours too."

Divided into a number of delicacies and styles of dishes, the menu here span starters such as creamy coconut chicken and soft shell crab served with homemade sauce, to tandoori dishes like lamb seekh kebab and chicken tikka, as well as biryani, breads and curries, which includes a Kerala prawn variation, Sri Lankan dal, and paneer butter masala.

"Another one of other signature dish is the beef bomb, in street food it's like a fried puffed roll, and you usually have it with chickpeas and spiced water. This is using the outer shell of that with a really slow-cooked, gorgeous beef and that's inside with a spiced date relish.

"You won't find any artificial colours here, everything is fresh, so there's even that health element to it. A lot of spices, so the chillies, fenugreek and cinnamon sticks are all imported from India, they're not just shop bought."

Natasha and the team feel like now is also a good time to launch something a little more elevated too as more cuisines become available to people and interest grows around trying food that is not just what you would typically order at a takeaway.

"I feel quite proud because as generations are evolving, people's taste buds are too. People aren't as narrow minded as they used to be and are keen to explore flavours, with people more willing to try. I think it's a great time and platform to showcase these new flavours.

"I'm happy to be known as a curry house, but it's so much more than that. So many different flavours, you'll find things you recognise, but a bit different. It's really important to educate people that you're still going to love this, it's just got a different taste."

As the name suggests, there's also a real focus on the drinks selection, particularly the cocktails and mocktails. These include the Masala Mule made with chai masala; Saffron Spritz, featuring saffron syrup and prosecco; and the Bollywood Cream, featuring cardamon cordial and coconut rum.

"We're super proud of the drinks. You can get your classics like espresso martini and a lovely margarita, but then we also have a spicy mango margarita, so again pulling in from the Asian flavours. We have Bollywood cream boasting all the rich, lovely flavours that you get within the Indian spice box -and people really love that."

There's also been a lot of work to create and environment to match the ambitions of the food and drink, with Natasha hand picking the vibrant and fun wallpapers, the brushed bronze and gold fixtures, and luxurious lighting including lavish chandeliers that hang above the staircase to the upper restaurant space.

"There's a royal theme to the interiors, it harks back to old India, which was very regal. We've taken inspiration from there, on the walls there's Maharajas and Ranis (kings and queens) looking regal and the wallpaper has tigers on it, and it's quite opulent as well with the dark greens and blues."

As we all know, it's a difficult time to launch a new concept in the hospitality space due to rising costs, tax increases and business rates reform. There's also the case of getting diners to visit when they're feeling the pinch too.

"This wasn't an easy decision, it was a risk. There's always this fear of 'is this going to work?' even though you know you have the top chefs, great staff and the food is going to be amazing.

"But of course the hospitality industry is struggling and there's loads of factors that will affect that. Are people spending as much and coming out to eat"

"This isn't your standard curry house, so will it be people's local, we appreciate it might not be but we still want those repeat customers. We're not London fine dining where you might only go once a year, we have dishes that we offer to everybody and anybody."

Sip 'n' Spice is located on Water Lane in Wilmslow, Cheshire. Throughout January they're offering 30% their entire menu.

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