Turning Up The Heat At Spice Village Grill
By The Foodies./ foodie@longislandernews.com

Spice Village Grill on Huntington’s Main Street is far from your
typical Indian dining experience.
Inspired by the encouragement of friends, owner of three years Tabassum Ali has built what he calls an “Indian fusion” restaurant, which he operates with his son, Omar.
Ali said his menu offers a combination of Indian and Pakistani dishes, and what distinguishes Spice Village from most other Indian restaurants is the way his chefs incorporate herbs and spices. Ali said he flavors his foods authentically as it is done in India, rather than adjusting them to accommodate the tastes of an American palate.
“The difference is that other restaurants [make their menus] based on the [tastes of] the local market. They use heavy creams to make [their dishes] mild for customers, but ours are original,” Ali said.

The owner said he often tests new dishes on their special menu for three to four months. Based on their popularity, he decides whether or not to incorporate certain dishes into their main menu.

Spice Village is proud of its authentic Tokri Chaat appetizer, a potato basket filled with chic peas, chutney, diced tomatoes, onions and yogurt. The tamrin sauce brings the cold dish full circle.

Ali’s spin on traditional Chicken Tikka Masala, paired with thin, cranberry basmati rice, is worth the visit for the less-adventurous foodie. Their mixed grill combo, with chicken, lamb, lamb chops, beef and chili peppers, is a delicious meal for the craving carnivore.

The owner said that despite the abundance of dishes featuring prepared meats, 60 percent of customers opt for vegetarian dishes. With 30-40 different vegetables and Ali’s knowledge of Indian and Pakistani cuisine, the restaurant’s vegetarian options have skyrocketed in popularity.

“Chicken is chicken, and meat is meat. The materials are the same but it’s what you do with it,” Ali said. “And the way we cook our vegetables, you don’t miss the meat.”
Spice Village also offers a seafood mixed grill option, featuring tilapia, flounder, salmon, and saffron-garnished shrimps on a sizzling hot plate. The grill tastefully infuses both heat and herbs into the outer layer of the fish while preserving the seafood’s delicate interior, making for a delightful dining experience.

Chicken lovers will not go wrong with Ali’s Coriander Chicken dish, paired with cilantro, onions, garlic and ginger, sautéed and mixed with a tomato puree.
The fusion restaurant has changed its menu three times since opening, and the Foodies are certainly looking forward to seeing what their next menu change brings.


Spice Village Grill
281 Main St., Huntington
631-271-9700
Cuisine: Indian Fusion
Atmosphere: Intimate
Hours: Mon.-Thurs. 11 a.m.-10 p.m.;
Fri.-Sun. 11 a.m.-11 p.m.