SkillAtSpice Menu

Chunks of pumpkin cooked with yogurt, chickpea flour, ginger, and spices with flavorful seasoning, garnished with cilantro.

Light, flaky, crunchy eggless shortbread biscuits, flavored with cardamom and topped with crushed nuts. Contains nuts.

Vegan. Organic quinoa tossed with bell peppers, red onions, cucumber, olive oil, cilantro, and a hint of lime.

Vegan. Basmati rice tossed in grated coconut, whole spices and cashew nuts. Contains nuts.

Deep-fried paneer (cheese) dipped in chickpea flour, rice flour, and spices, served with a side of chutney.

Gluten free, vegan. Long, slender-grained aromatic basmati rice cooked to perfection.

Gluten free, vegan. Marinated and grilled tofu cooked in onions, tomatoes with freshly made dry roasted whole spice masala.

Gluten free, vegan. Carrots and green peas sautéed with ground spices, garnished with a seasoning of curry leaves, cumin seeds, and mustard seeds.

Vegan. Bottle gourd cooked with onions, garlic, spices, shredded coconut, and garnished with cilantro.

Paneer tossed with mixed veggies, onions, and spices garnished with cilantro.

Vegan. Chunks of cabbage and organic lentils cooked in a blend of fresh coconut, cumin, and spices.

Aromatic basmati rice cooked with loads of veggies, crunchy cashews, warm spices like saffron, herbs like mint and cilantro etc. Side of raita included (contains nuts).

Flattened rice tossed with a mix of potatoes, onions, ginger,\nspices, and peanuts. (contains nuts)

Whole wheat flat bread (outsourced)

Lentil stew made with organic split lentils, fresh vegetables, spice powder and fresh tamarind juice, garnished with flavorful seasoning and cilantro.

Gluten free, long, slender-grained aromatic basmati rice cooked to perfection.

Hot, sweet, tangy and flavorful chutney made from ginger, tamarind, chillies, jaggery and spices, finished with a seasoning of split lentils, mustard seeds, hing, and curry leaves.

Chunks of beets stir fried with organic split lentils (moong dal), onions,\ncoconut, a seasoning of cumin seeds, curry leaves, and spices.

Fresh plucked methi (fenugreek) leaves cooked with organic split lentils, seasoned with cumin, mustard seeds, and curry leaves.

Protein rich organic lentil dosa/crepe (adai) batter made from organic lentils, rice, ginger, salt, and chillies (32oz).

Paneer tossed with a colorful mix of bell peppers, onions and\nspices, garnished with fresh cilantro.

Long green chillies cooked in a sauce made from peanuts, a melange of spices and tamarind juice, curry leaves. (contains nuts), pairs well with Biryani.