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Welcome to SpiceBox
…your local curry house serving fresh spins on curry house classics, which happen to be vegan.

SpiceBox made waves as North East’s first Indian restaurant to offer a zero waste takeaway service and also just so happens to serve entirely plant-based grub. Stop by for ‘veg with edge’ then and carefully thought out dishes bursting with sweet, savoury and spicy flavours. Founder Grace Regan has become well-known on the London street food scene for her infamous jackfruit jalfrezi which is a must-try at the restaurant. Imagine a towering portion of veg-packed curry topped with fiery green chillies and crispy onions. Drool.

The Story of Spice

SpiceBox Dolly

Grace grew up cooking and eating Indian food, mainly thanks to her Great Aunt Dolly. When she was finally old enough to visit India herself, she fell in love with the country, the people and the food. She has returned every year since, visiting the homes of generous hosts and learning as much as she can about Indian cooking from the true masters of the subject – home cooks. Grace owes everything she knows to these exceptionally talented people who have taken time to teach her their craft.

After a brief spell as a tech entrepreneur in Silicon Valley, Grace realised the ‘tech dream’ wasn’t for her and decided focus on her true passion – Indian food .

She came back to London, and turned her front door into a takeaway called SpiceBox. Word quickly spread and she was asked to sell her famous curries at some of London’s top street food markets.

SpiceBox Grace

Grace spent the next few years slinging SpiceBoxes to hungry Londoners and festival-goers around the UK. But her dream was to open her very own curry house – drawing inspiration from both the British-Indian curry houses she grew up eating in, as well as the Indian home-cooking she had been so lucky to eat during her visits to Auntie Dolly’s and India.

Through a twist of fate and good luck, she met Alpesh, who had far more experience running restaurants than she did. With Alpesh now on-board, Grace decided to pack away the gazebo and welly boots and set up shop for real – the rest is spicy history.

SpiceBox Foodstall

At SpiceBox we take looking after planet and people very seriously. Here are a few of things we’re doing to make your curry night more sustainable:

Zero to landfill
We work with First Mile recycling to make sure we recycle as much of our waste as possible. Anything we can’t recycle is converted into energy.

The Tiffin Club
Our tiffin club swaps out our (recyclable) foil boxes for re-usable metal tiffins, saving on waste and the carbon footprint that comes with single-use packaging.

Organic Where Possible
We believe in working with nature rather than against it. We think organic farming is awesome and are in the process of shifting many of our menu items to organic. This may take some time, so bare with us!

All Tips To Staff
All tips go straight to staff and are divided amongst KPs, chefs and servers.

Staff Wellness
Hospitality can be a tough industry – long hours in a stressful working environment. We support our team members in taking care of their body and mind through a monthly wellness allowance and structured mental health support.

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