Bites of Bethel : Spice Indian Cuisine and Bar

‍Spice up your life! That is just what Lasath Hikkaduwage, owner and executive chef of Spice Indian Cuisine & Bar, is doing with his freshly renovated space at 25 Grassy Plain St. in Bethel.

Quickly approaching their seven-year anniversary, Mr. Hikkaduwage decided it was time for a little facelift. Spice, now a staple in Bethel, opened its doors in early 2019. It was only a year before the coronavirus would bring many businesses across the country to their knees—a daunting time for restaurants, particularly those brand-new and privately owned.

But Lasath’s dishes bring forth an abundance of quality and flavor that was no match for the pandemic, or any other obstacles he and his small, family-like team encountered. The Spice team is made up of roughly six employees, give or take an extra set of hands or two on the busy weekends. Guests feel the comfort of the same friendly faces and excellent service every time they return.

Despite ever-rising product costs, times of economic uncertainty, and an ever-changing industry, Lasath refuses to compromise: “Over eighty percent of the ingredients we use are organic. And we always use the same brands, so the consumer is always getting the same consistency. No matter how the prices go up, we are always using the freshest meats and produce. You will always get the best quality.”

And it shows. The food is not only high quality, but presented with unmistakable care and passion. One can’t help but wonder how Mr. Hikkaduwage’s culinary journey and love for food began.

A native of Sri Lanka, Lasath was encouraged by friend and mentor Upul Rathnyake to explore a career in the food industry. Beginning as a pastry chef, he then worked for a prestigious hotel as well as a cruise line before settling in the northeastern U.S. in 2006. He fell in love with the work instantly and has never looked back. Lasath now resides in Brookfield with his family; his sons are 12 and 9. As both sole owner and head chef, open six days a week (closed Tuesdays), one might wonder how he manages a work/life balance—something many of us strive to achieve.

“When we close between lunch and dinner every day for a couple hours, I go pick my sons up from school and get to spend some time with them. We are closed one day a week which guarantees us all a day for family… It’s not always easy, but we make it work.”

And make it work he does, as Spice continues to flourish.

Not only is the revamp feeling fresh and bright, but the future is looking so too. To go with the updated digs, Spice will be offering a new rotating menu every three weeks, featuring dishes such as lamb chop, duck breast, seafood, and a refreshed cocktail list.

There was only one question left to ask Mr. Hikkaduwage: What goals are left for the future? He had only one answer:

“Open another one!”

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