Sujata Singh knows how to create a welcoming environment. One evening after dusk, I parked downtown under the waning hunter’s moon and walked the blustery streets to the front doors of Singh’s restaurant, Spice Trail. Singh and her staff offer warm hospitality right off the bat.
The warmth extends to the menu as well. A Negroni is usually my go-to cocktail, and this one has a special twist with a tamarind Campari added to the traditional gin and vermouth. Those flavors danced along perfectly with the appetizers: a crispy samosa filled with potatoes, peas and spices was set down along with the aloo tuk, which was an absolute standout. The baby potatoes were cooked so the skins were crunchy but the insides were creamy. The tomato aioli and cilantro mint chutney packed flavor into every bite, and a scattering of pomegranate seeds bejeweled the dish. An absolute symphony of flavors.
The marble tabletop I sat at had a candle in the center. I accidentally blew out the candle when I got excited talking about the aloo tuk. Singh noticed and replaced it right away. This is the level of attention to detail that she brings to her restaurant.
You may have seen the stories about Singh’s amazing history. She told me about her move from India as we sat down at the restaurant early one morning this month. She told me about graduating from Syracuse University in New York and about her move to Chattanooga. Singh said she was an accountant before she began her journey into the world of food. But after raising her kids, she didn’t have the desire to return to that world.