SCRUM Magazine presents Britannia Spice
Curry has long been a favourite of the rugby fraternity with many a game being dissected over a hearty Indian meal and a few pints of lager. Although this season’s Six Nations is now over – this union is continuing with Scotland’s ever popular SCRUM magazine (the Scottish Club Rugby Union Magazine) taking the opportunity to celebrate our restaurant this month.
Spice up your life
Britannia Spice is an exceptional restaurant which has won many international awards since it first took the Edinburgh dining scene by storm over a decade ago.
And The SCRUM were delighted to visit and be shown around the impressive premises by Dr Wali Uddin and get to taste some of the food prior to the busy lunchtime rush.
Dr Uddin, the Chairman and Chief Executive of Britannia Spice, told us:
“We pride opurselves on the range and quality of the food we serve and are always striving to improve with a top team working for us.â€
Founded by Dr Uddin and Ranil Saparamadu, Britannia Spice has won widespread praise for its exotic multi-ethnic cuisine and stylish atmosphere. Its wide ranging menus offer diners a choice of Indian, Bangladeshi, Nepali and Thai cuisine, all freshly and expertly prepared.
The restaurant was converted from a whisky bond at the entrance to the former Leith docks, at the heart of the multi-million pound redevelopment of the previously derelict dock area.
The restaurant can comfortably accommodate large parties and yet still feels welcoming for couples and lone diners. It regularly hosts charity events and functions, with live performances of music and dance.
Attention to detail is central to the ethos behind Britannia Spice which applies the highest standards throughout, in order to maximise the customers’ experience. It rightly prides itself on the quality of the food and the friendly, helpful staff.
The high number of regular customers speaks for itself and it would certainly be the ideal place for you and your friends to head after a rugby match.