Spice Avenue

Name: Spice Avenue
Address: 4711 I-55 North, Jackson, MS, 39206, US
Telephone: (601) 982-0890

North Indian

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Mon, Wed, Thu 10:30am–2pm & 5pm–9pm; Fri–Sat 10:30am–2pm & 5pm–9:30pm; Sun 11am–3pm & 5pm–9:30pm; Tue closed

4711 I-55 North, Jackson, MS 39206
(601) 982-0890
Last verified: October 2026
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Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori · Tandoori Chicken · Tandoori Prawns.
Tikka masala: Chunks of tandoor-grilled marinated chicken (tikka) simmered in a creamy, mildly spiced tomato gravy. Almost certainly invented in Britain's Punjabi restaurants rather than in India, and now the most-ordered dish on Indian menus in the English-speaking world. On this menu as: Chicken Tikka Masala.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken.
Korma: A Mughal court braise: meat or vegetables cooked slowly in a pale, rich sauce of yogurt, cream and ground nuts (cashew or almond), scented with cardamom and saffron. Mild on most restaurant menus; navratan ("nine jewels") korma is the vegetable-and-fruit version. On this menu as: Korma.
Vindaloo: A Goan dish descended from Portuguese carne de vinha d'alhos (pork in wine-vinegar and garlic) remade with dried Kashmiri chilies, vinegar and spices. Tangy and hot rather than merely hot; the restaurant version with potatoes (aloo) is a British-Indian pun that stuck. On this menu as: Goat Vindaloo.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Dal Tadka.

How these dishes compare

Tikkatypically $15 across 366 menus
Biryanitypically $16 across 345 menus
Daltypically $11.99 across 344 menus
Butter chicken (murgh makhani)typically $16 across 318 menus
Tandooritypically $11.97 across 316 menus
Tikka masalatypically $16.99 across 303 menus
Kormatypically $16 across 253 menus
Vindalootypically $17.95 across 223 menus

Spice Avenue on our other sites

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Spice Avenue

Menu

Tandoori

Curries

Vegetarian

How these dishes compare

Spice Avenue on our other sites