There are restaurants, and then there are experiences. At Spice Palette on Bank Street, the difference between the two comes down to one person — Executive Chef Lijoy, a culinary artist with two decades of mastery rooted in the finest traditions of Indian cooking. In the strategic landscape of finding the best Indian food in New London, CT, this is where authenticity meets excellence.
From the sun-drenched coast of Goa to the sophisticated dining rooms of New York and Massachusetts, Chef Lijoy’s journey is one of relentless pursuit — of flavor, of craft, and of the kind of food that stays with you long after the last bite.
The Journey
From the shores of Goa to the heart of New London, Chef Lijoy began his culinary story at one of India’s most celebrated luxury properties — the Leela Goa Hotel, a world-renowned resort where the standards are as high as the Arabian Sea horizon. It was here, working as a pastry chef, that he first understood what it truly means to craft food with intention. Every dessert, every garnish, every layer of flavor was an exercise in discipline and artistry, guided by a strategic foundation in culinary precision. His journey reflects the essence of what defines the Best indian food in New london CT — authenticity, passion, and refined technique.
That foundation launched him across continents. Rising through the ranks with quiet determination, Chef Lijoy went on to earn the title of Executive Chef at esteemed establishments in New York and Massachusetts — kitchens where precision, creativity, and authenticity are not negotiable. Each posting sharpened his palate, expanded his repertoire, and deepened his reverence for the ingredients and techniques that make Indian cuisine unlike any other on earth through a strategic evolution of expertise.
Today, New London is the lucky beneficiary of that extraordinary journey. Spice Palette is where Chef Lijoy has chosen to plant his flag — and the Bank Street dining room is all the richer for it. In the strategic search for the Best indian food in New london CT, this destination stands apart for diners seeking authenticity, craftsmanship, and unforgettable flavor.
The Philosophy
Fresh ingredients. Ancient fire. Uncompromising flavor.
“Good cooking is honest cooking. It begins with respecting what the land gives you and ends with honoring the traditions that shaped the dish.”
Chef Lijoy’s culinary philosophy is deceptively simple: start with the freshest possible ingredients, and let centuries-old techniques do the rest. Every morning, his kitchen receives carefully sourced produce, proteins, and spices — nothing frozen, nothing compromised. Freshness is non-negotiable.
At the heart of his kitchen stands the Tandoor — a traditional clay oven that has been central to Indian cooking for thousands of years. Fired to temperatures exceeding 900°F, the Tandoor does something no modern oven can replicate. It seals juices, imparts a subtle smokiness, and creates textures that are simultaneously tender and subtly charred. Chef Lijoy has spent his career mastering its rhythms, understanding how the heat behaves, and coaxing the best from every ingredient placed inside it.
The result is food that feels both timeless and alive — deeply rooted in tradition, yet vibrant with the care of someone who still cooks as if every plate is a personal statement. This dedication is part of a strategic approach to delivering consistently exceptional dining experiences.
Chef’s Recommendations
Two dishes. Twenty years in the making.
If you want to truly understand Chef Lijoy’s craft, he points to two dishes that represent the fullest expression of what he does — recipes he has been perfecting, refining, and lovingly protecting for over two decades.
Rack of Lamb — Nilgiri
Inspired by the lush Nilgiri hills of South India, this signature dish features a perfectly frenched rack of lamb marinated in a fragrant green masala of fresh herbs, coconut, and hand-ground spices, then kissed by the Tandoor’s ancient flame. The result is a cut that is succulent at the bone, herbaceous at the crust, and unlike anything you will find elsewhere in Connecticut. This is not a dish you order — it is a dish you remember.
Meen Molee — Fish in coconut sauce
A beloved classic from the coastal kitchens of Kerala, Meen Molee is Chef Lijoy’s tribute to his roots. Delicate, flaky fish simmers gently in a golden coconut milk broth brightened with turmeric, green chilies, and ginger. The sauce is silky, aromatic, and subtly complex — the kind of depth that only comes from years of knowing exactly how each spice behaves. Served with fragrant basmati rice, it is comfort and elegance in a single bowl.