Sir Drinksalot

I use the grocery pick up every week.

online order, set a time to pick up, and then I'm in and out of the parking spot in no time. (And avoid the derpers in the store)

I also like to online order because I can sort for new stuff and see ratings.

We visited a few weeks ago. The food was great. They were still figuring out the bar but they did have beer wine and some liquor.

From behind the advocates paywall:


A new Indian restaurant soft opened May 15 with a menu serving tandoori chicken, garlic naan, lamb biryani and more.

Spice Junction, located at 11777 Coursey Blvd., in Baton Rouge, is near Homakase, the sushi restaurant that opened last year. The Indian restaurant aims to have lower prices compared to other eateries in the city, according to co-owner and chef Choudary Mallipudi, who used to own Swagat in Baton Rouge until he sold it three years ago.

“Our goal is to help the community,” Mallipudi said. “We want to build a healthy community. That’s all we want.”

Inside the former Boil and Roux in Baton Rouge, a new Indian restaurant just opened its doors
BY MADDIE SCOTT | Staff writer May 20, 2026

Every dish is Mallipudi’s own recipe, and all of the spices are sourced from Fashion India and Grocery, conveniently located across the street.


Starting with appetizers, the menu has seven vegetarian starters like the samosas stuffed with potatoes and peas and spicy cauliflower bites called Gobi 65. For something meaty, there are appetizers like chicken wings, apollo fish or the naanwich, which has chicken, aloo, paneer and shrimp wrapped in naan.

All entrees are served with rice and bread upon request, Mallipudi said.

Entrees include curries (with 12 different sauce options), soups, tandoori, biryani, bowls and house specialties. There’s the achari paneer tikka, a tangy dish with spiced paneer tikka (an Indian cheese) infused with pickle flavors. From the selection of chef’s specialties, there's the masaledar lamb chops that are grilled and rubbed in spices.

Achari Paneer Tikka from Spice Junction

Mallipudi said some menu items allow customers to try components of multiple dishes for a lower price. For example, there’s the sweet thali, a dish that includes four desserts for $9.99. The bowl junction ($19.99) is also a good deal, he said, where customers can get a protein, curry sauce, rice, lentils and bread.

“If they eat dinner here, there’s enough for lunch also,” he said.

The bar will eventually serve beer, wine and alcohol once the restaurant obtains a liquor license, Mallipudi said. He hopes this will be finalized next week, and if so, the restaurant will have its grand opening.

Mallipudi and co-owner Raj Singh bought the 5,400-square-foot property about a year ago, which was formerly Boil and Roux. After construction gutted the insides and replaced the roof, every surface is new, from the drywall to the light fixtures.

“We finished the job,” Mallipudi said. “New drywalls, new roof even. Everything is new.”

After undergoing construction for the past year, Spice Junction in Baton Rouge just soft opened and can seat 30 people inside, pictured here on May 18, 2026.

It’s like a new home, he said. Inside, the interior was designed by Singh’s wife and features hues of mocha and beige in the bar shelves and rattan chairs. The dining space seats about 30, and the outside patio can seat another 36.

The restaurant also has a private events space spanning 1,650 square feet that can accommodate 60 to 70 people. Those interested can book the space on Spice Junction’s website.

Spice Junction, 11777 Coursey Blvd., Baton Rouge. Open daily 11 a.m. to 9 p.m. Saturday through Thursday and 11 a.m. to 9:30 p.m. Friday and Saturday.

We did Grand Canyon in 4/5 hours and I felt like that was enough. Drove in, parked and walked to the first outlook and rode the little trolly to the rest of the stops on the route.

Def recommend renting an atv and doing the trail rides in Sedona. They tell you where to go and suit you up. It’s really really fun. You can pick your level of difficulty as far as the trails go. We did beginner and intermediate and intermediate was definitely exciting.

Also the scenic train in verde valley. There are couches and coffee tables on the train, you get a charcuterie board; and each car group has a bartender, an air-conditioned indoor car and an outdoor car with seating. The ride is 4 hours. Our bar tender was extremely heavy handed. The tour guides were knowledgeable. The ride was gorgeous. We loved it. 5/5

Also gotta go to antelope canyon.

Scary fotima > whiny fotima

Lick the slugs

Santa Maria requires wood windows.

Keep your old windows and find a wood guy to replace the wood.

Live very close but hardly go.

Way better places to eat on this side of town.

Some of the items on the show aren’t on the menu.

Nothing special.

Three rat traps deployed today.

Rodents are taking one little bite of a ton of my tomatoes- green and also ripe.

I got the “new” kind of traps. The black plastic snap kind. We shall see.

I pan fried some, added some cheese and sunflower seeds. So good. I agree about the Mirliton- thought the same thing.


My first two plants slowed down considerably after pulling about 8 off of them. Some rotten stems on one as well.

The two I planted a few weeks later are just now producing. We shall see.

My goal this year is to zero in on the best plants for my garden. Would love to have these guys on the list but time will tell.

The renegade tomatoes all sowed themselves.

Have several growing out of the gravel.

Found a tomatillo plant last year, full grown, on the deer route last year. I guess it liked the free fertilizer.

Saw your post in the oil thread :cheers:

My lemon squash look great too. They look like okra and cucumber as seedlings so I did mix some up as far as placement.

I have never grown them before. How do you prefer to cook them?