Spice Room West Highlands

Name: Spice Room West Highlands
Address: 3157 W 38th Avenue, Denver, CO, 80211, US
Telephone: (303) 455-3127

Indian and Himalayan

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Daily 11am–9:30pm

3157 W 38th Avenue, Denver, CO 80211
(303) 455-3127
Last verified: August 2026
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Spice Room West Highlands storefront with its elephant sign above the entrance

Dosa: A thin, crisp South Indian crepe of fermented rice-and-lentil batter, served with sambar and coconut chutney. Masala dosa is folded around spiced potato; Mysore masala adds a red chili-garlic smear; rava dosa is a lacy semolina version; paper dosa is the extra-large, extra-crisp one. Uttapam is the same batter cooked thick like a pancake with onion, tomato and chili on top. On this menu as: Dosa & Idli · Plain Dosa · Masala Dosa.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Masala Dosa · Mysore Masala Dosa · Chicken Tikka Masala Dosa.
Idli, vada & upma: South Indian breakfast. Idli are soft steamed cakes of the same fermented batter as dosa; medu vada are savory lentil doughnuts, crisp outside and fluffy within (dahi vada are soaked in spiced yogurt); upma is a savory semolina porridge; pongal is rice and lentils cooked soft with pepper, cumin and ghee. All are eaten with sambar and chutney. On this menu as: Vada Pav · Dosa & Idli · Idli (Plain).
Chaat: The tangy, crunchy, sweet-sour-spicy family of Indian street snacks: crisp bases (papdi wafers, puffed rice for bhel, potato patties for aloo tikki chaat) piled with chickpeas, yogurt, tamarind and mint chutneys, chaat masala, onion and sev (crunchy chickpea-flour threads). Meant to be eaten immediately, before it goes soft. On this menu as: Aloo Tikki Chaat · Bombay Bhel · Chana Chaat.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Aloo Tikki Chaat · Lasuni Gobi · Aloo Gobi.
Chana masala & chole: Chickpeas stewed in a tangy tomato-onion masala with amchur (dried mango powder) or tamarind, often finished with tea-leaf-dark color and a shower of raw onion and cilantro. Chole bhature, the chickpeas with puffy fried bread, is Delhi and Punjab's definitive brunch. On this menu as: Chana Chaat · Samosa Chole Chaat · Channa Masala.

How these dishes compare

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Spice Room West Highlands on our other sites

CurryMenusIndian menus, with a glossary of Indian dishes

Spice Room West Highlands

Menu

Indian Street Food

Starters

Dosa & Idli

Classic Entrées

Indian Breads

How these dishes compare

Spice Room West Highlands on our other sites

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