Red Spice Road on 27 McKillop St, Melbourne was one of my recent food adventures with my friends who came over for a short visit.
Being new in town and still feeling our way to learn what’s hot in the Melbourne CBD food scene, we all have turned to our trusty Urbanspoon for guidance. As one of my friends is a vegetarian, having a decent selection of vegetarian dishes was part of the consideration. One thing led to another, Red Spice Road was on our radar and we were convinced that this was the place to be based on the online reviews.
Oohh, don’t you love reading online reviews and sometimes, just for fun?
Thankfully, the rave reviews didn’t disappoint. The decor is trendy; and the ambience is warm and cosy. We were well looked after by the friendly wait staff and the service was excellent! As we were busy chit chatting and drinking away, they were busy filling up our water ha!
We ordered a tofu stir fry, an eggplant curry as well as the special of the day – the lamb meatball curry with okra which this recipe is loosely based of. Going through my blog, I’ve realised that I don’t cook a lot of lamb and okra dishes at home even though they were the two things that I used to be obsessed with as a child. Needless to say, I was so pleased with this unusual combination that I felt almost obligated to re-create this dish at home. 😉
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