New Arrival

You don’t really need an opinion poll to tell you that the Punjabi palate has a strong likeness for two cuisines after its own tandoori line-up.

Written by Jagmeeta Thind Joy | Published:July 11, 2009 3:18 am

From appams and ‘ishtew’ to Nilgiri dosa and rava idli…’Sankalp’ steps in with flavours from the country’s southern states

You don’t really need an opinion poll to tell you that the Punjabi palate has a strong likeness for two cuisines after its own tandoori line-up. We all love relish South Indian delicacies as much as we love Chinese fare! When it comes digging into dosas and the like the city has got multiple places to choose from and this Friday saw one more restaurant vie for attention. Parking itself in the spoilt-for-choice food street (read Madhya Marg) in Sector 26,‘Sankalp’ is the all-new restaurant offering flavours from the country’s southern states. “We had been planning to step foot in Chandigarh for long,” the brand’s business development officer,Anal Banker mentions as you step in the neatly done up place.

For the uninitiated,Sankalp is a uber popular restaurant chain synonymous with South Indian cuisine that was set up two decades ago by a business immigrant from Jaffna settled in Gujarat who dreamt of doing something different. “While Ahmedabad saw our first restaurant,today we have as many as 50 outlets spread across the country,” informs Banker. Interestingly,the move to north India – Chandigarh in particular – was backed by customer feedback in places such as Mumbai. “Since we offer niche South Indian food,we were surprised to find Punjabi and Sikh clientele grow in numbers,” shares Banker who decided to roll in ‘Sankalp’ restaurant closer home.

Flip open the menu and it’s a pleasant surprise to see authentic dishes like ‘Appam and ishtew’,‘Malabari Porotta’ (served with kurma and pachdi),‘Bagala Bhath’ and ‘Kaikari Biryani’. “The menu at all Sankalp outlets is the same – be it Pune or Mumbai,Ahmedabad or Chandigarh,” Banker points out. Leading the line-up are drinks like ‘Neermor’ (Chhass) followed by ‘Mysore Filter Kaapi’ (coffee) and starters such as ‘Thayir Boondi’ (Boondi in sweet or salted curd). The menu packs in a range of idlis,dosas,uthapams along with southern regional specials but it’s their Masala Boondi,Rava dosa,Nilgiri Dosa,Madurai Sandwich Uthapam that come highly recommended. “Also if you are in a celebratory mood and have the family out for a meal,we suggest you order our four-feet long dosa. It’s a miniature version of our Guinness hit,” Banker smiles to say. It was in March 1997,that the Guinness Book of World Records awarded a ‘Certificate of Commemoration’ to the restaurant chain for making a 25-feet long dosa,the largest dosa in the world. “In February 2006,we further made a 30-feet long Dosa and created a new record,” Banker adds who is now looking to get Sankalp spread its wing in Punjab.

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