GREEN COVE SPRINGS – It was a long time coming, but in the heart of the county seat where transition meets tradition, a restaurant providing a culinary revolution has opened its doors.

Turmeric Kitchen is offering gourmet Indian dishes with non-GMO oil and hormone-free chicken on a dynamic menu that also includes paleo, vegan and organic choices in a unique atmosphere.

The 18,000-square-foot development is the brainchild of local real estate developer Chandeep “C.J.” Singh. He is seeking to offer a celebration of diversity and health in a culinary journey into the heart of India inside a building designed to replicate a village of the country from times dating back to the Pre-Industrial Revolution era.

“Focusing on health, taste and quality makes us unique,” he said.

The interior, wrapped in clay and stucco, is painted in dark red hues to compliment turmeric and other healing Indian spices. Bamboo, plants, house plants, traditional paintings and additional elements, like a television playing sights and sounds of a flowing tropical creek create the feel of a traditional Indian village.

“We want to create a clean, healthy atmosphere. You’ll see that there is a lot of emphasis on (dark red) colors to complement turmeric, which is known to be an anti-inflammatory healing spice,” Singh said. “We want to give the feeling of healthy, holy, natural ingredients, and the textures of the walls of clay give an original, authentic, pre-industrial village feeling, to a time when our food was more nutritious, and not as ‘corrupted’ as it is now,” Singh said.

To add to the effect, a clay oven, matching the county’s name and traditionally known as a “tandoor,” cooks seven items featured on the menu, with meats like chicken, lamb and salmon served alongside rice and freshly prepared with the day’s vegetables.

Less than a month after Singh’s restaurant opened, he already envisions an expansion.

In January, he will add a patio and outside bar to serve American continental breakfast and late-night pub food with an Indian twist. The kitchen will be serving side dishes of gyros, hummus and breakfast options to provide ultimate cultural fusion.

The flavor bomb and unique atmosphere cater to a diverse audience, making it more than just an Indian restaurant but a cool hangout for residents.

The restaurant could be just the beginning.

“We have very high hopes for this location, not just this restaurant, which we are very excited about. The fine dining Indian (experience) on the inside is the first foot forward,” he said.

Singh provided a preview.

“We have very high hopes for developing this location to (outfit) multiple benefactors for (cuisine) and (other businesses),” Singh said. He said the restaurant will announce plans next year.

It took extra time to complete construction and prepare it for public entry – all following the businessman’s quality standards.

“It’s always hard to convert a building or location to your intended use. We did not want to compromise our requirements and vision for where we were going (with this project). That’s why it took longer,” he said.

Singh’s choice of Green Cove Springs stems from increased development in the county’s southern end, which he seeks to turn into a “premiere destination food spot.” He also said he knows of “no other known location” serving Indian food in the county.

Te favorite Indian menu items have been Chicken Makhni, Chicken Tiki Masala and Lamb Karahi, Singh said.

Green Cove Springs resident and military veteran Lloyd McCann stopped to enjoy a cup of tea and pick up a to-go order of a new authentic food option.

While experiencing the nation’s cuisine overseas, McCann appreciated the cultural and culinary diversity that reminded him of his international travels.

“It’s definitely a new and diverse thing for the community for food and culture,” Singh said. “You have to go to Jacksonville to get any ‘diversity of food.’ I say, ‘Let’s try it out.’ We are blessed to be well received and constantly strive to improve.”

Turmeric Kitchen is at 3075 U.S. Highway 17.