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Family-run Spice Odysee (top marks for the name, guys) food truck melds Chef Sathish Kumar's professional training in India and his wife's Keerthana family recipes to create delicious roadside meals.
Menu staples include beef vindaloo, creamy butter chicken, pumpkin and spinach dhal and lamb korma. Look out for nightly specials that take advantage of the seasonal local produce in abundance.
Sathish is proud to use only fresh local produce and is always looking for new ingredients to make his daily specials, such as freshly caught local snapper, goat, prawns or other meats as well as vegetarian options.
"We cook our dishes fresh every day. We don't use any chemicals, no preservatives and no additives. - We make all our own curry pastes - everything we make ourselves," Satish says. "Unlike other places, when you buy a lamb korma from us, you get rice and papadam's too - it's a complete meal."
From the south of India to the south of Western Australia, Chef Sathish has a long career that includes working all over India, at the Marriot in Singapore, as well as Cullen Wines and Bunker Bay Resort before deciding to follow his passion and start Spice Odysee, much to the delight of diners who love authentic Indian Food.
