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Spice Shop
Indian Cuisine

The Spice Shop Indian cuisine has a long history it opened in 2002 in Tianmu, Taipei serving traditional Indian food, exquisite mastery of spice and flavour the restaurant continues to remain true to its roots with the constant push of innovation and creating new recipe, which is presented in an exceptional menu that marries contemporary and heritage to experience the most unforgettable gastronomical journey of North Indian cuisine.

Chef Daniel Hsiung and Head Chef Heera Singh have developed a stunning new menu that combines The Spice Shop signatures with new dishes to the guests to experience the region’s legendary and unrivaled hospitality, offered generously to every visitor, and borne out of a love of bringing people together to enjoy time-honored traditions of refined diversion.

SIGNATURE

雞肉雪茄捲

Tikka Cigar Roll

Roasted chicken tikka fold in a tin spring roll sheet and deep fried 

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南印炸蟹餅 

Crab Cake
Crab cake temper it with mustard seeds, curry leaves, ginger & green chilli

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坦都烤雞腿

Chicken Tandoori
Chicken leg marinated in yogurt and ground spices cooked in a tandoor oven

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碳烤小牛肋排

Mulāyama Veal Chaap
Veal rib chop marinated with nut, yogurt and cardamon

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奶油烤雞丁咖哩

Butter Chicken
Grilled chicken tikka, simmered in buttery smooth

tomato gravy and dried fenugreek

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番紅花咖哩雞

Mughlai Saffron Chicken
Chicken thigh cooked with nut, cream in mild spices flavour with saffron

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小羊膝咖哩

Dum ki nalli
Slow cooked lamb shank curry

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印式炒蔬菜

Subji Jalfrezi
Assorted vegetables tempered with cumin and spices

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碗豆芽波菜泥

Saag Bhaji Tarka
Freshly greens chopped tempered with butter

Events