Why dine here
Spice Symphony opened in 2012 and now operates two Manhattan restaurants. The Midtown East branch at 150 East 50th Street presents Indian regional cooking alongside the Indo-Chinese dishes that developed from Chinese techniques and Indian ingredients, making the pairing central rather than incidental.
What to expect
Chicken tikka masala, lamb biryani, Goan fish curry and tandoori lamb chops represent distinct uses of gravy, rice, coconut and live heat. On the Indo-Chinese side, Chinese bhel turns fried noodles into a crisp, sauced snack, while gobi Manchurian and Hakka noodles rely on wok heat, aromatics and chile.
Before you go
Paneer, lentils, chana, vegetable curries and hand-baked naan create a substantial meat-free path through the menu. A refined dining room and reservation service distinguish this location from a counter-service curry shop, while the two culinary lineages give groups a notably broad range of textures and spice profiles.
