Indian Spice, and Everything Nice

New Cadillac restaurant off to a soaring start

By Geri Dietze | Feb. 15, 2025

What explains the popularity of Indian food? It’s simple, according to Sam Chugh, co-owner with nephew Paul Singh of Indian Spice, Cadillac’s newest eatery.

Beyond the variety of flavors, colors, and textures, Chugh explains that “It’s fresh and healthy, [and] every spice has medicinal values.”

The origin of Indian Spice took shape in the tiny kitchen at NJ’s Grocery in Lake Leelanau, managed by Chugh and owned by his brother Raj. NJ’s is a go-to mini supermarket—operating in the same location since 1918—supplying the staples and the extras for local and seasonal residents.

But it was Sam Chugh’s sister Rosie, using the cooking skills she learned from her mother, who took over the kitchen, selling freshly-made Indian take-out under the name India’s Kitchen.

Originally, the dishes were cooked for the employees, but the siblings were convinced to start selling to NJ’s customers. The pre-packaged take-out was a hit, with a substantial menu ranging from snacks and dips to mains, all at very reasonable prices, and Chugh says that sales have been going up every year. The positive response to India’s Kitchen led to cooking classes and catering, as well.

That success inspired the new restaurant. In a tight and pricey real estate market, Chugh and Singh found a space in Cadillac which fit the bill.

“Luckily, we found this building,” says Chugh. The site began life as a Bonanza Steakhouse, and then a Ponderosa, before it became Cast Iron Kitchen in 2021, closing in 2024. The building required plumbing and electrical upgrades, parking lot improvements, and work on the interior and exterior.

Inside, 32 tables and booths provide seating. Future plans include the addition of interior décor featuring authentic Indian designs, making it an immersive cultural experience.

Customer Cravings

For the experienced foodies and the cuisine newbies who lined up to try Indian Spice upon its opening in January, flavor is what puts the menu over the top.

And, despite the eatery’s name, the dishes are not overly spicy, using red chili pepper, cumin, coriander, turmeric, garam masala, and fenugreek leaves to impart more depth than just heat. Yes, Indian food can be hot, hot, hot, but there are five levels of heat to appeal to every taste and palate.

Chugh and his siblings grew up in India’s northwest Punjab province, known for its distinctive flavors influenced by the region’s farming and agriculture products, including rice, wheat, and dairy products. Punjabi cuisine is rich and creamy, with a focus on butter, cream, fresh yogurt, and paneer, or soft cheese, all of which inform the restaurant’s menu.

The menu is like a trip to the subcontinent, showcasing the deep history and culture of India through its cuisine. Meat eaters will love the just-short-of-a-dozen entrees, including these current big sellers: Chicken Tikka Masala, yogurt-marinated chicken in a creamy, colorful spiced sauce; Chicken Korma, a sweet, rich, yogurt-based curry with warm spice flavors; and Vindaloo, with curry paste and chilis featuring chicken or lamb.

Likewise, vegetarians have an equal number of entrees from which to choose. Two of the most popular are the Dal Makhani, a creamy, buttery combination of lentils, kidney beans, and spices and the Kadhi Pakora, fritters served in a creamy yogurt sauce, served with rice or naan. Or try the Aloo Tikka, crispy Indian-style potato patties made from mashed potatoes, spices and herbs.

Patrons can expect the menu to offer the full experience with the opportunity to try roti, naan, and paratha, all Indian flatbreads, each with its own distinctive flavor and texture. And don’t miss the Cumin Rice, a deeply flavorful side that goes with everything on the menu.

There are also appetizers, including Raita, a savory yogurt condiment for dipping; deep-fried, flaky, mixed vegetable Pakora, made with besan (chickpea flour); and Samosas, deep-fried, triangular wheat flour pastries filled with spiced potato filling.

The drink menu is small but impressive. Chugh recommends sipping on the Mango Lassi, a creamy blend of Indian yogurt (dahi/curd), mango, and cardamom or opting for or Masala Tea, a potent antioxidant made with black tea and warm spices including cinnamon, cardamom, ginger, cloves, and black pepper.

And don’t forget dessert, offering a choice of Kheer, sweet rice pudding, or Gulab Jamun, fried dough balls in syrup flavored with cardamom, rose water, saffron, and cloves.

Right Place, Right Time

In the fickle restaurant business, success is measured by social media buzz, number of patrons served, and quality of the menu. Apparently, there was an anxious population in Cadillac just waiting for some authentic Indian food, because Indian Spice exploded upon its opening in mid-January.

“Every table was full,” says server Courtney Snow, adding that the kitchen probably served more than 300 dinners. “It was a bit of a doozy.”

In fact, the opening week was so busy that the restaurant had to close for a day on Jan. 20 to restock key ingredients. Still, comments on Facebook were glowing, and patrons were very happy about the experience; even those who had a long wait for a table were forgiving.

Daily lunch is buffet-style, featuring a broad selection of mains, with accompanying sauces and sides. Selections might include Tandoori Chicken, Rice, Carrot Pudding, Pakora, Naan, Butter Chicken, Curry Chicken, and Chana Masala, or chickpea curry.

Chugh and Singh are committed to providing the best authentic experience for their customers, so watch for new Instagram and Facebook sites, expanded menu descriptions, and streamlined ordering processes.

Find Indian Spice at 621 South Mitchell St., Cadillac. (231) 468-2171; theindianspicerestaurant.com