Dinner Every Day 5:00 - 10PM
Lunch Tuesday - Sunday 11:30 AM - 2:30 PM
23 Spring Street, Williamstown, MA 01267
413-458-5200 - www.spiceroot.net

SpiceRoot © 2006 Liz Kodela Wesite Design
Web Development
Todd Howard, Howard Digital Media

REVIEWS

CURRY IS ENGLAND'S NUMBER ONE TAKEOUT FOOD, and there are over 7,500 Indian restaurants in the United Kingdom. London alone has 1500 - more Indian restaurants than in Bombay, Calcutta, and Delhi combined. England's appreciation of Indian cuisine, however, has not yet fully crossed the Atlantic to New England's Berkshires, where our number one take out choice is still pizza.

Tarun Narula, owner of Spice Root in Williamstown, Massachusetts, is optimistic that the craze will soon catch on here. "I have learnt that anyone who says he doesn't like Indian food hasn't really tried it", says Narula . "Once in the door of a good Indian restaurant, you'll be back again and again."

Williamstown residents and visitors sure seem to love Spice Root's modern updates on classic dishes. Take the following exchange between two Williams college students while serving themselves from the lunch buffet:

Student #1: "I am really going to miss you until September".

Student #2: "Well maybe we can get together in New York during the summer".

Student #1: "Huh? I was talking to the Tandoori chicken!"

Narula's face lights up when he mentions the woman responsible for there creation: his wife Simmi. "She is a great cook," he gushes.

Spice Root's food speaks to an India of the future, with Modern cocktails and recipe tweaks combined with signature dishes like chef's special lamb chops, made fork-tender with an overnight marinade of coriander, lemon juice, and assorted spices. Meaty, skinless portion of Tandoori chicken are marinated for Twenty-four hours in a variety of spices and yogurt to produce flavorful, orangey-red outer crust. Baked in special clay tandoori oven, the meat emerges moist and juicy. The deliciously different Mangotini, made with vodka and imported mango liqueur, or madras monsoon, a perfect combination of vodka, melon liqueur, strawberries, fresh lime juice, are served in multicolored futuristic goblets.

The couple moved to the Berkshires shortly after emigrating from Delhi to New York city in 1997.In 2002, they completed Spice Root's gorgeous tangerine décor with interesting gumdrop colored lamps and opened for business. "I wanted guests to feel like they were walking in to an Indian jewel box," Narula explains.