The Washington Post gave Spice 6 a positive review today.
The Indian restaurant in the Shoppes at Arts District Hyattsville has been a popular spot since it opened in May.
Behind the counter is the biggest nod to India: a tandoori oven. When it’s going full-bore, it can turn out lightly charred, slightly chewy nan at a rate of 10 per minute. A second tandoori oven in the back handles all the halal-certified meats, which are marinated for two days in cumin, coriander and freshly ground garam masala. The recipes were developed by chef Upendra Thapaliya, who racked up more than two decades of kitchen experience in Nepal. Fairfax residents Tony Singh and his two sons, Vik and Timpi, own the restaurant.
The article has a great tip: Ask for the house-made red chili hot sauce kept behind the counter if you want to spice up your meal.