Mystic Spice
NORTH INDIAN CUISINE & BAR
Our Story
Mystic Spice began with a craving Deepti Singh couldn’t satisfy. After moving from California to Charlotte in 2019, the Punjab native searched the city for the comfort food she grew up with — the kind of North Indian cooking that fills a home with the smell of slow-simmered spices and feels like family. She couldn’t find it. So she decided to build it.
For Deepti, food has always been more than a meal. Living with autoimmune conditions and allergies of her own, she spent years experimenting in her own kitchen — adjusting ingredients, rediscovering traditional spices, and learning firsthand how the right food, cooked the right way, can help the body heal. That belief shapes the way we cook today: thoughtful ingredients, time-honored techniques, and nothing on the plate by accident.
But Mystic Spice isn’t just about the food. It’s about what happens around it — the long dinners, the second cup of chai, the laughter that turns an evening into a memory. Deepti opened these doors so Charlotte would have a place where great food, warm hospitality, and time well spent come together at one table.
— Deepti Singh, Founder
Why People Keep Coming Back
What sets Mystic Spice apart starts in the kitchen. Our masalas are ground fresh in-house every morning — because pre-ground spices lose their soul within hours. Our traditional clay tandoor, the same kind used in North India for centuries, gives our naan its blistered char, our kebabs their smoky edge, and our tikka its unmistakable finish. And every piece of naan is baked fresh to order, slapped onto the tandoor wall the moment you ask for it.
Beyond the food, we cook with every guest in mind. With a wide selection of vegetarian and non-vegetarian dishes, plus Jain, vegan, and clearly marked gluten-free options, no one at the table has to compromise. Because Mystic Spice is family-run, you'll often find Deepti herself checking in with guests — this is her restaurant, and when you walk in, you're in her home. Our full bar rounds out the experience, with handcrafted cocktails and Indian-inspired drinks chosen to complement the spices on your plate.
The Dishes
A taste of where we come from
Every dish at Mystic Spice tells a piece of North India’s story — and a piece of Deepti’s. These are the recipes she grew up with, the ones she missed most, and the ones our kitchen takes the most pride in.
From Punjab
Amritsari Chicken Curry
Straight from the streets of Amritsar — Punjab’s culinary heart and the city Deepti’s family calls home. Slow-cooked with caramelized onions, ginger, and our house-ground masalas, it’s the kind of robust, soul-warming curry you’d find simmering in a Punjabi kitchen on a Sunday afternoon. One of the dishes Deepti most wanted Charlotte to taste.
Amritsari Kulcha
The pride of Amritsar’s roadside dhabas. A buttery, hand-stuffed flatbread — filled with spiced potato, paneer, or onion — baked in our clay tandoor until the outside is crisp and golden and the inside is pillowy soft. Served the way it’s eaten back home: with a generous brush of butter, a side of chickpeas, and pickled onions on the plate.
Sarson ka Saag
A Punjabi winter classic that almost no one outside the region cooks the right way. Mustard greens slow-cooked with spinach, ginger, garlic, and green chilies, finished with a generous spoon of ghee — and best eaten the way it’s meant to be: with a hot makki di roti on the side. This is the dish that tastes most like home.
Parathas
Hand-rolled, stuffed, and griddled to order. Aloo, gobi, paneer, methi — each one filled, layered, and cooked the way every North Indian kitchen does it on a slow morning. Served with butter, yogurt, and pickle, the way it’s eaten back home.
Dal Makhani
Slow-simmered for hours, the way it has to be. Black urad lentils and kidney beans, butter, cream, and a depth of flavor that only time can build. There are no shortcuts to a good dal makhani, and we don’t take any.
From the wider North
Butter Chicken
The dish that put North India on the world’s table. Ours is made the way it should be: chicken first marinated and finished in the tandoor for that smoky char, then folded into a tomato-and-cream gravy enriched with fenugreek and freshly ground spices. Rich without being heavy, sweet without being sugary — the way a real Punjabi kitchen makes it.
Rogan Josh
A Kashmiri masterpiece. Tender lamb braised in a deep red gravy built from yogurt, dried chilies, and a careful balance of cardamom, fennel, and cinnamon — spices chosen as much for their warmth and digestive properties as their flavor. Slow, fragrant, and unmistakably regional.
Lasooni Gobi
Cauliflower, transformed. Tossed with a heavy hand of garlic — lasoon — along with green chilies, curry leaves, and our daily-ground spices, then wok-fired until the edges are crisp and golden. Bold, fragrant, and built around an ingredient valued in Indian kitchens as much for its flavor as its medicinal punch.
Made in Our Kitchen — Desserts Worth Saving Room For
The end of the meal matters as much as the beginning. Every dessert at Mystic Spice is made in-house, the way it would be in a Punjabi home — slowly, with patience, and with the kind of care that store-bought sweets can’t replicate.
Gajar Halw
The dessert of North Indian winters. Fresh red carrots slow-cooked in milk for hours until they reduce to a deep, fragrant richness — finished with ghee, cardamom, and toasted nuts. Served warm, the way it’s meant to be eaten.
Moong Dal Halwa
A Punjabi labour of love. Yellow lentils soaked, ground, and stirred in ghee for hours over a low flame until they turn rich, golden, and impossibly fragrant. Almost no one makes this dessert outside the home — we do, because it’s one of Deepti’s favorites.
Kheer
The classic North Indian rice pudding. Slow-simmered milk, basmati rice, cardamom, saffron, and a scattering of pistachios and almonds. Simple, comforting, and a fixture at every Punjabi celebration.
Kulfi
Indian ice cream the way it’s been made for generations — milk reduced for hours until it’s thick and caramelized, then frozen into dense, creamy slices. Richer than ice cream, and not nearly as sweet.
Falooda Kulfi
Our kulfi served over rose-scented vermicelli, sweet basil seeds, and a swirl of rose syrup. Cool, fragrant, layered — equal parts dessert and experience.
Visit Us
Mystic Spice
8706 Pineville-Matthews Road, Suite 170, Charlotte, NC 28226
Hours
Tuesday – Sunday 11:30 am – 3:00 pm and 5:00 pm – 10:00 pm
Closed on Mondays
Reservations