We're a family kitchen on the high street, cooking the North Indian food we grew up with — proper tandoori meats, dals that take all day, breads pulled from a charcoal oven we light fresh every afternoon.
★ 4.8 from 412 Google reviews · 27 years on the high street · Order before 9pm for same-night collection
Three lamb chops in a 24-hour yoghurt and Kashmiri chilli marinade, finished over charcoal. Served with a green chutney we make every morning.
A whole bream from Brixham market, scored, rubbed with ginger, garlic and ajwain, then cooked in the tandoor. Lemon and red onion to finish.
Mutton on the bone, cooked overnight with whole spices and bone marrow until the meat falls. The Lahori breakfast that became our Saturday-night special.
Cubes of paneer we set ourselves in the morning, marinated overnight in yoghurt and toasted spices, then skewered with peppers and onion. Vegetarian.
Black urad lentils and red kidney beans simmered for a full day with tomato, ginger and a small mountain of butter, then finished with cream the next afternoon. Vegetarian.
Tandoor-cooked chicken thighs in a tomato and fenugreek sauce, finished with cream and a knob of butter. The original recipe from Moti Mahal in old Delhi — we have not improved on it in 27 years.
Diced lamb shoulder browned in mustard oil and braised low with Kashmiri chilli, fennel and dried ginger. Deep red without a trace of food colouring. We use lamb from Damerham, just up the road.
Spinach and mustard leaves cooked down with garlic, ginger and green chilli, finished with cubes of paneer we set fresh that morning. The dish my mum taught me first. Vegetarian.
My dad opened Minster Spice in 1998, six months after we arrived in Wimborne. He'd cooked in restaurants in Amritsar and Birmingham; this was the first place that was ours. The tandoor went in the same week.
I run the kitchen now. My sister Priya runs the front. The recipes haven't changed — we just write them down properly these days.
Read our story →"The dal makhani is the best I've had outside of Delhi. We drive over from Ferndown about once a fortnight and it has never disappointed. They remember our usual order, which is half the reason we keep going back."
"Asked them to do the lamb chops a bit milder for the kids and they were perfect. Our youngest has a nut allergy and Priya walked us through every dish before we ordered — no eye-rolling, no 'let me check'. They just knew."
"Properly Punjabi. The naan tastes like a tandoor and not a pizza oven, the rice isn't claggy, and the saag paneer is the real thing. We've stopped looking for anywhere else."