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At Spice on Wheel, we believe that food is more than just a meal—it’s an experience that brings people together. Our journey began with a simple passion.
to share the authentic flavors of India with the community. Today, with locations in New Town, New Norfolk, and Sandy Bay, we take pride in serving traditional Indian cuisine made with rich spices, fresh ingredients, and a touch of home.
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Sangat and Simran had always dreamed of bringing the bold flavors of their family’s traditional Indian recipes to the streets. With limited savings but unlimited passion, they started Spice on Wheels, a humble food truck serving freshly made, spice-infused dishes that turned heads and tantalized taste buds.
In the early days, it was just the two of them, working tirelessly from dawn to midnight. The aroma of sizzling spices, slow-cooked curries, and freshly baked naan filled the air wherever they parked. Word spread fast—first among late-night food lovers, then among office workers looking for a quick, flavorful lunch. Their butter chicken tacos and spicy masala fries became instant hits.
Within a year, they had built a loyal customer base, and their small truck often had long lines of people waiting. They knew it was time for something bigger.
Using the profits from the truck and a small business loan, they opened their first restaurant—a cozy, vibrant space where customers could enjoy their favorite dishes in a warm, welcoming atmosphere. The same signature dishes from the food truck remained, but they expanded the menu to include biryanis, tandoori platters, and house-made chutneys.
Opening day was a huge success. Regulars from the food truck showed up to support them, and new customers fell in love with the food. Within months, Spice on Wheels became a local favorite, known for its bold flavors and innovative takes on classic dishes.
As the restaurant flourished, Sangat and Simran noticed something—they missed the energy of the food truck. They decided to bring back the mobile magic and launched a second truck, allowing them to serve at festivals, corporate events, and new neighborhoods. With the success of both the restaurant and the truck, they dared to dream even bigger.
Soon after, they opened their second restaurant, this time in a larger space with an open kitchen concept, where customers could watch chefs grill meats on skewers and toss naan into the tandoor. The expansion wasn’t just about growth—it was about bringing people together through the power of spice and culture.
What started as a single food truck had turned into a thriving business with two restaurants and a rolling kitchen that continued to surprise and delight food lovers. But for Sangat and Simran, the journey was just beginning. With plans for new locations, collaborations, and even a signature line of spice blends, Spice on Wheels was more than just a brand—it was a movement, proving that passion and persistence could turn dreams into reality, one plate at a time.
And so, the wheels kept rolling, carrying the flavors of their journey to even more hungry hearts.
In the early days, it was just the two of them, working tirelessly from dawn to midnight. The aroma of sizzling spices, slow-cooked curries, and freshly baked naan filled the air wherever they parked. Word spread fast—first among late-night food lovers, then among office workers looking for a quick, flavorful lunch. Their butter chicken tacos and spicy masala fries became instant hits.
Within a year, they had built a loyal customer base, and their small truck often had long lines of people waiting. They knew it was time for something bigger.
Using the profits from the truck and a small business loan, they opened their first restaurant—a cozy, vibrant space where customers could enjoy their favorite dishes in a warm, welcoming atmosphere. The same signature dishes from the food truck remained, but they expanded the menu to include biryanis, tandoori platters, and house-made chutneys.
Opening day was a huge success. Regulars from the food truck showed up to support them, and new customers fell in love with the food. Within months, Spice on Wheels became a local favorite, known for its bold flavors and innovative takes on classic dishes.
As the restaurant flourished, Sangat and Simran noticed something—they missed the energy of the food truck. They decided to bring back the mobile magic and launched a second truck, allowing them to serve at festivals, corporate events, and new neighborhoods. With the success of both the restaurant and the truck, they dared to dream even bigger.
Soon after, they opened their second restaurant, this time in a larger space with an open kitchen concept, where customers could watch chefs grill meats on skewers and toss naan into the tandoor. The expansion wasn’t just about growth—it was about bringing people together through the power of spice and culture.
What started as a single food truck had turned into a thriving business with two restaurants and a rolling kitchen that continued to surprise and delight food lovers. But for Sangat and Simran, the journey was just beginning. With plans for new locations, collaborations, and even a signature line of spice blends, Spice on Wheels was more than just a brand—it was a movement, proving that passion and persistence could turn dreams into reality, one plate at a time.
And so, the wheels kept rolling, carrying the flavors of their journey to even more hungry hearts.
Delight your guests with an authentic Indian feast tailored to your event.
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Our chefs prepare fresh, flavorful dishes directly at your venue.
Spacious function rooms & customizable menus for all occasions.
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Authenticity: Honoring India’s diverse flavors with traditional recipes and premium ingredients.
Community: Creating a welcoming space where everyone can enjoy great food and company.
Excellence: Delivering quality, consistency, and outstanding customer service at every visit.
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