Masala Palace: A Culinary Journey from Chef to Owner
For Kat and her husband, Masala Palace is more than just a restaurant—it’s a story of community, legacy, and family. Nestled in the heart of State College, Masala Palace serves up authentic Indian dishes with a personal touch that keeps customers coming back for more. In an interview with Kat, the restaurant’s co-owner, she shared the inspiring journey of how Masala Palace came to be and how it continues to evolve.
“We started running the restaurant in 2019,” Kat began, reflecting on the early days of their involvement. At the time, her husband had already been a chef at the restaurant for over a decade. “He was a chef for more than 10 years. Pretty much since he moved to this country, he worked in the restaurant.”
That experience gave her husband deep ties to the establishment, and when the opportunity arose, the couple took a leap of faith. “We officially purchased it in 2020. We made one payment upfront and then paid monthly until we finished purchasing it. The old owner was very good with the deal,” she explained. After finalizing the purchase, they rebranded the restaurant to Masala Palace, marking the beginning of a new chapter.
From Classic Favorites to Vegan-Friendly Options
Masala Palace has built a loyal following, thanks in part to the quality and range of dishes they offer. Some of the most popular items, Kat shared, are the classics that everyone loves. “Chicken tikka masala, butter chicken, biryani, and tandoori chicken are definitely some of our biggest hits,” she said.
However, what really sets Masala Palace apart is its ability to cater to different dietary needs. “A lot of people from India are vegetarian, so we have a huge variety of vegetarian dishes like dal makhani, chana masala, and saag paneer,” Kat noted. The restaurant also goes the extra mile to accommodate vegan options and allergies. “We can adjust dishes to be vegan—like making the chicken tikka masala without cream. We don’t mind making those adjustments.”
Kat’s personal favorite? Chicken tikka masala.
Navigating Challenges: The Impact of the Pandemic
Running a restaurant during the COVID-19 pandemic wasn’t easy, but Kat and her husband found ways to adapt. When indoor dining was limited and people were hesitant to dine at the buffet, they had to get creative. “We started doing personal delivery because that was a better option during COVID,” Kat shared. Although they’ve since scaled back their delivery services, the buffet remains a staple at Masala Palace. “We still have the lunch buffet daily, and for dinner, it’s on Fridays and Saturdays.”
One of the key challenges during the pandemic was maintaining a connection with their customers, and Kat’s husband took the lead. “He made a new website for Masala Palace and linked it with the old restaurant’s name so people could still find us,” Kat explained. From updating the menu to running occasional promotions, her husband has stayed proactive in keeping the restaurant in the spotlight.
Looking Ahead
For Kat and her family, Masala Palace is more than just a business—it’s a reflection of their dedication to bringing authentic Indian flavors to the State College community. While balancing the demands of running a restaurant and raising a family isn’t easy, the couple remains committed to offering something special to their customers.
As Masala Palace continues to evolve, Kat and her husband look forward to expanding their reach and perfecting the menu even further. “We’re always looking for ways to improve and offer something special to our customers,” Kat said.
With a strong foundation of classic dishes, a focus on customer needs, and a dedication to quality, Masala Palace is poised for continued success. Whether you’re a regular or a first-time visitor, you’re sure to find something to love at this local gem.