General Info
Stepping into New India Sweets And Spices at 303 S Diamond Bar Blvd feels a bit like stepping into someone’s lively home kitchen rather than a typical dine-in spot. The hum of conversation from families picking up groceries mixes with the clatter of metal ladles hitting the sides of simmering curry pots. It’s the kind of place where you can smell toasted cumin and frying dough before the front door even closes behind you. Regulars often talk about how the staff recognizes returning customers and sometimes suggests new sweets to try based on what they bought last time. That kind of memory comes only from people who work closely with food every day and genuinely enjoy sharing it.
The menu leans toward comforting, vegetarian Indian dishes that taste like they’ve been prepared the same way for years, perhaps even decades. A standout experience that many diners mention is ordering the chole bhature fresh. The bhature arrives puffed and golden, still warm from the oil, while the chole has that slow-cooked depth you can’t fake thick, fragrant, and loaded with spices. Techniques like cooking chickpeas until they’re creamy instead of mushy or tempering spices in hot oil right before adding them to the curry are classic methods praised by Indian culinary educators. These steps may seem small, but they change everything about the way a dish feels. The result is food that doesn’t taste rushed or watered down, but steady, practiced, and intentional.
For those who come for the sweets, the experience is just as memorable. Boxes of jalebi, kaju katli, and laddoos sit behind glass, and watching the staff carefully pack each piece makes the ritual feel almost ceremonial. There’s something reassuring about seeing sweets handled with care especially since mithai relies so much on precise textures and balanced sugar levels. While the shop may not offer detailed ingredient lists for every item, the consistency in how each treat tastes from one visit to another speaks louder than documentation.
The market portion of the space adds another layer to the visit. Rows of dals, spice blends, frozen parathas, and bags of flour bring a sense of practicality to the experience. Someone might grab a plate of samosa chaat for lunch, then pick up whole garam masala pods or basmati rice on their way out. It’s a rhythm that works well for the community, even if the seating area itself is modest and can fill up quickly. Some guests mention that waiting a bit during peak hours is common, but the steady flow makes the space feel alive rather than hectic.
New India Sweets And Spices offers something more textured than a standard restaurant: a place where meals, memories, groceries, and a sense of cultural familiarity come together in one continuous thread. For many in Diamond Bar, it’s a spot that feels woven into daily life rather than just visited on occasion warm, aromatic, and always worth stepping into.
