Spice Palette Indian restaurant opens in Mount Pleasant

0

MOUNT PLEASANT – Sujith Varghese never intended to open a restaurant in Charleston.

The owner of two Indian restaurants in New York, Varghese came to Charleston last year for a vacation. After a meal at a local Indian restaurant, Varghese’s friend suggested that he open a restaurant in the Lowcountry.

On June 15, Varghese did just that, debuting Spice palette at 1220, boul. Ben Sawyer. at Mount Pleasant.

The name was inspired by the food itself, described by Varghese as aimed at those looking for “traditional” and “new” Indian cuisine.

“A palette is considered a mixture of colors or flavors,” Varghese said. “That’s how I think of Indian food, especially our Indian food. It is a mixed color of different flavors and colors and spices and all combine into one to make a specific dish what it is.







Spice_1.jpg

Patrons enjoy dinner at Spice Palette on July 27, 2022 in Mount Pleasant. Gavin McIntyre/Staff





The owners of Jackrabbit Filly have set their sights on the new restaurant in North Charleston near Reynolds Avenue

At Spice Palette, diners will have no trouble finding something to order from the vast offering, which Varghese says will change every six months.

Vegetarian options dot the menu which also offers a variety of meats, such as chicken and lamb. In addition to familiar dishes like chicken tikka, vindaloo and korma, Spice Palette serves specialties less common in Indian restaurants in the United States – lamb phaal and shrimp moilee, for example.


New wine bar opens in downtown Charleston's East Side neighborhood

The restaurant’s bread menu is particularly detailed with 12 types of naan, chapati, roti, paratha and Poori available for $4-6.

Spice Palette is open for lunch and dinner Tuesday through Sunday. For more information, visit palettedspicesinkitchen.com.

We publish our free Food & Dining newsletter every Wednesday at 10 a.m. to keep you informed of everything happening in Charleston’s culinary scene. Register today!
Share.

Comments are closed.