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Our dum biryani is one of the most significant Indian dishes which is the trademark of Indian cuisine, made from a complex blend of spices, overnight marination of meats. The culinary art in its preparation is mostly unknown to most of the world is due to its origin that goes back centuries. Our cooking skills and knowledge of this ancient biryani go back to the royal kitchen of Mumtaz Mahal, the Mughal Empress of the Taj Mahal. The culinary art in which it was made in an earthen pot sealed around the edges with dough and placed over wood fire ovens with hot coal over the lids. Unfortunately, due to Australian Laws, we are unable to do the same method due to fire and safety hazards, truth be told we invented a method to make the dish taste the same over a gas fire, our secret.

At Spice of Life Caterers, our head cook having benefited from many years of research and practice prepares it with deep passion and respect for the original Dum Biryani, going back to 1593.

A choice of Halal Chicken, Beef, Lamb or Halal Goat
    • Lemon Rice

      One of the most popular and often made traditional rice, when going for a picnic and can be eaten at room temperature with egg vindaloo.

    • Tomato Rice

      A South Indian origin, tangy tomato rice makes a great one-dish vegetarian meal.

    • Coconut Rice and Ball curry

      Yellow coconut flavoured rice served with mince ball curry infused with spices and coriander leaf in a mild gravy and hot devil chutney.


    • Vegetable Somosa
    • Spinach Vada
    • Tuna Cutlets
    • Tandoori Chicken
    • Chicken 65
    • Hottest Chilli Beef (A Challenge for Beer Lovers!)
    • Indian Vegetable Roll
    • Bharwan Mirch Pakora


    • Chicken Tikka Masala

      Skinless bird marinated in spicy yoghurt sauce.

    • Chittnard Chicken

      South India Classic, marinated in yoghurt, turmeric, red chilli paste and coconut.

    • Spice of Life Signature Vibrant Red Chicken Curry

      Only made by us. This is a unique and delicious curry, which has a tangy taste and contains portions of chicken breast fillets and drumettes and tomato.

    • Spice of Life Signature Yellow Chicken Curry, Only made by us

      This yellow floured mouth-watering curry is prepared with boneless chicken, blended with green chillies, coconut milk and garnished with curry leaves.

    • Chicken Korma

      Chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews.

    • Kolhapuri Chicken Curry

      A flavourful and spicy dish that instantly serves the taste buds, this is a combination of Chicken drumsticks cooked with a range of roasted spices and pastes.

    • The Original Murgh Makhani Butter Chicken

      India's best-known and, indeed, loved dishes. Famous all around the world and a must for an event.

    • Pepper Chicken

      This mouthwatering peppered chicken dish is a treat for all pepper lovers, rich in taste and aroma.

    • Chicken Tikka Wrap

      If a person love’s to retaste a quick lunch snack it is this chicken tikka wrap, a the best bread rolled wrap to be cherished for its tasty filling of dry chicken tikka masala garnished with slices of fresh tomato, onion rings, gem lettuce and shredded cheese.




    • Beef Masala Curry

      Tender beef cooked with blended exotic spices in thick gravy and garnished with fresh coriander leaf.

    • Hot Beef Vindaloo

      Slowly cooked beef cubes in a rich tangy vindaloo gravy with vinegar.

    • Beef Masala Chops

      A  family passed down dish, moist tender slices of beef come with white basmati rice and lentils skew.

    • Chandigarh Beef Curry

      A delicacy from the province of Punjab.

    • Anglo-Indian Beef Ball Curry

      A family passed down dish, mince balls infused with spices and coriander leaf in mild gravy, served with yellow coconut flavoured rice and hot devil chutney.

    • Spice of Life Beef Roast Signature dish

      This slow-cooked beef dish is one of a kind, a replication made in the same way as my father-in-law, Antony Pereira, a passionate man when it comes to cooking, The Indian way of BBQ. This dish is dedicated to him and you.

    • Konkani Beef Curry

      Delicious and popular Goan green beef curry are made with marinated meat cooked along with potatoes in ground masala paste made with fragrant spices.


    • Our Special Rogan Ghosht

      This rustic curry with aromatic melting lamb with caramelised onions goes well with parotta or chapatti.

    • The Traditional Mughlai Lamb

      The flavoursome curry that will tickle your taste buds, tangy and sour.

    • Mangalore Lamb Stew

      The all-time favourite from the State of Karnataka.

    • Lamb Masala Curry

      Tender lamb cooked with blended spice gravy and garnished with fresh coriander leaf.

    • Madras Lamb Curry

      A delicious and tasty curry recipe ideal for elaborate dinners and parties. cooked with mustard seeds, curry leaves, yoghurt and tamarind paste.

    • Lamb Dum Curry

      One of the rich and tastiest cuisines of the Nawabs, a Nizam all - time favourite.


    • Our Special Pork Vindaloo

      Overnight marinated pork in vindaloo masala giving the dish a rich succulent taste.

    • Spice of Life Signature Yellow Spicy Pork Curry

      This dish is delicious and flavoursome an absolute treat.

    • Spice of Life Signature Pork Devil Fry

      A must try dish infused with red chillies curry leaf and topped with golden fried onions and sliced tomatoes.

    • Pork Sorpotel

      A Unique pork speciality a delicacy like no other, involves over 24 hours of marination, a dish for all pork lovers.

    • Spice of Life Signature Portuguese pork Curry

      A very rare Goan curry and tasty.


    • Spice of Life Signature Red Fish Curry

      A ferocious-looking Spanish mackerel fish curry, rich in taste with tamarind included a lip-smacking curry. 

    • Spice of Life Signature Fish Molee

      A yellow spicy coconut flavoured Pomfret/Spanish mackerel fish curry, rare to find these days, delicious in taste.

    • Spice of Life Signature Tasmanian Salmon Fish Curry

      This unique dish is a rarity and it is hard to find words to describe it.

    • Fried Spanish mackerel

      Mackerel marinated and deep fried in oil and garnished with curry leaf, a slice of lemon and fresh onion rings on request.

    • Spice of Life Signature Mango Prawn Curry

      Only made by us, this mild curry is rich in taste one of the best combinations of mango and prawn curry flavour.

    • Deep-Fried Marinated King Prawns

      A side dish for any fish curry.

    • Spice of Life Signature Squid Kadama

      Made only by us, marinated squid with chilli, saffron and deep-fried side dish or starter.

    • Goan Fish Curry

      An aromatic fish curry with cool coconut milk and lots of spices and bay leaf.

      NOTE: All seafood dishes are subject to availability.

Gluten Free Vegetarian Dishes

    • Garlic Curry

      The wonderful strong flavour of garlic is so well tamed by the spicy and tangy tamarind sauce in this curry.

    • Traditional Moru Curry

      A simple and tasty buttermilk curry from the state of Kerela. This curry is finally seasoned with mild spice and garnished with curry leaf. 

    • Potato poriyal

      A simple South Indian dish where the potato is boiled and roasted with spice powder which goes well with sambar rice or curd/yoghurt rice.

    • Brussels sprouts

      An absolute treat for all vegetarian lovers.

    • Chole Masala

      Punjabi chole masala or chana masala is one of the most popular curry dishes from India.

    • Cabbage Foogarth

      Our Anglo-Indian delicious recipe served as a Side-dish and goes with any rice dish.

    • Indian Dhal Curry (Veg)

      Dhal curry is a very mild and nutritious curry made up mainly of lentils, tomatoes, and chilies.

    • Spinach and Chickpea Curry (veg)

      A quick delicious Indian-style curry with spinach, chickpeas and onions, perfect for rice.

    • Dhal Makhani (veg)

      Dhal makhani is rich, creamy and loaded with flavour. ... It's a rich, spiced, lentil-based stew made for any occasions, a combination of red kidney beans and urad dhal with a smooth buttery flavour and texture.

    • Mixed Vegetable Sambar (veg)

      One of the most popular South Indian stew’s, made up with a combination of mixed vegetables and finally seasoned with mild spices.

    • Vegetable Korma (veg)

      This delectable Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans, the curry has a creamy cashew/almond sauce.

    • Indian Chickpea and Corn Salad (veg)

      Indian Chickpea and Corn Salad (veg)

    • Chole Masala Wrap

      If a person love’s to taste a quick lunch snack it is this chole masala wrap, chickpeas cooked in a thick masala sauce and garnished with slices of fresh tomato, onion rings, gem lettuce and shredded cheese.

    • Chapati

      An unleavened traditional Indian flatbread - made with plain flour (kneaded dough) and when soft it’s fried on a pan.

    • Paratha

      A traditional Indian flatbread – made with plain flour which kneaded into a dough using oil, butter and ghee and layered as a flatbread.

    • Naan

      An unleavened traditional Indian flatbread – made with plain flour, yoghurt, egg, oil and salted butter.

    • Traditional South Indian Sundal (veg)

      Sundal is a traditional South Indian side dish, made with Chana dal, chickpeas, grated coconut, curry leaves and asafoetida, this snack has an amazing flavour and would be bliss for all vegan food lovers.

The Exceptional Goat Sulli

This goat dish unknown to the world and not found or heard of is my recreation of the Goat Sulli.

This Exquisite delicious cuisine is the tastiest when it comes to preparing goat in thick gravy, and took me years of practice to master it. Spices are the heart and soul of Indian cooking and knowing how to use them is the key that opens the secret aroma and magical flavour, this is what I used to create this cuisine.

Spice of Life Caterers

My story behind The Goat Sulli

Edwin Bastian, Culinary Artist

I was born in a small suburb known as Royapuram in Chennai. This suburb was once filled with Anglo-Indians, now many of them who have migrated abroad, growing up as a local kid my dear mother Phyllis Bastian (now deceased) may her gentle soul rest peacefully, did precisely all the excellent cooking, and Phyllis was great at it when it came to home-prepared food. On some weekends when my mother took a break from cooking, she used to order this Goat Sulli and Parotta as a takeaway dish, from this little restaurant called Coronation, this restaurant was the only one who prepared it, any Anglo-Indian who lived in this famous historic suburb, reading my story would recall what I am narrating. As decades have passed the succulent taste of this dish still lingers on my taste buds, it is an absolute treat and it involves a lot of roasting of exotic spices and slow cooking, when eaten, the goat meat literally melts in your mouth.

I do know that here in Australia, the goat meat can only be purchased at a halal-certified butcher shop and most Australians are not huge consumers of the goat but you would be absolutely surprised by the unique taste of this exotic dish when it is properly cooked in this unique way using precisely the exact combination of roasted spices...

Gulab Jamun

Gulab Jamun

It has been well-known folklore in India that Gulab Jamun was first prepared by the chief Persian priest of Mughal king Shahjahan [The king who built the Taj Mahal]. And at the time of Mughals ruling India, it was introduced to the Indians, as a royal dessert. Gulab Jamun is traditionally and historically associated with India and it’s one of the most revered sweet dishes in the subcontinent today.

Mango Ice Cream

Traditional South Indian Payasam

There is no Indian dessert more rooted in culture and tradition than this Traditional South-Indian Payasam. This dessert is inseparable, not only because of its popularity and love but also because it is ingrained in Indian tradition that no auspicious occasion is complete without serving this dessert. Rice vermicelli payasam is gluten-free and made simmered in milk until it is creamy and rich and is flavoured with cardamom pods and top with nuts of your choice – almonds, cashews, pistachios, and raisins.

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