G. Kalyan Kumar
Sambar Soul, the new restaurant at Pacific Mall in Netaji Subhash Place, New Delhi, nestled among a host of well-known branded restaurants, is an attractive addition to Delhi's restaurant galaxy.
The word Sambar in the title can easily evoke a craving and longing for sumptuous South Indian dishes, an escape from the possible monotony of a conventional array of food options.
Mssrs Rajat Kapoor and Manik Kapoor, the owners of Gola Sizzlers, unveiled ‘Sambar Soul’ a few weeks before the Diwali festival. The restaurant has a high focus on comfort and casual dining.
The idea is to give customers an experience of traditional and authentic South Indian cuisine through a broad menu, from the crisp and flavorful dosas to the soft and fluffy idlis, from the fiery Chettinad curries to hot filter coffee.
Housed on the second floor of Pacific Mall, the new South Indian restaurant offers a multitude of Southern flavors with an impressive menu in tow. Interiors, roofs, soft lighting, and even background music all collectively evoke the intended ambiance of a Southern feel.
Flavors catering to all palates
Manik Kapoor, spokesperson for Sambar Soul, explains the rationale for unveiling an exclusive restaurant for southern cuisines: “We are exhilarated to launch Sambar Soul as a fine dining South Indian restaurant to provide our guests with an unforgettable dining experience that celebrates the essence of South Indian cuisine.
The menu of Sambar Soul showcases a rich tapestry of flavors that cater to all palates, from the spiciest of curries to the most comforting of dosas. "Sambar Soul is surely going to keep you craving more every time you visit the restaurant," Kapoor adds.
The interior evokes the right vibe
As you step into the illuminated interior of the rectangular structure, a portrait of a Kathakali artist in action looks back at you from the right wall.
The interior, including the walls, roof, and lighting, reminds you of the traditional nalukettu settings of Kerala and elsewhere.
The menu combines the best cuisines of Tamil Nadu, Kerala, Karnataka, and Andhra. Tasty dishes and a great ambiance—a mini-South India—have been captured inside. The seating capacity is about 50 people at a time. The food is delicious, and the service is also good.
Top 5 Dishes
According to the manager, the top fast-moving dishes are five in number. They are Podi Ghee Masala Dosa, Vegetable Uttapam, Keerai Kootu, Masala Paniyaram, and Rava Kesari. For fans of dosas, idlis, or rich curries, Sambar Soul is the best place to satisfy your South Indian food cravings.
The comprehensive menu aims to provide a completely different dining experience, and the staple sections include Uthapam, Dosas, Idlis, Appam, Paniyram, Upma, Rice, Muruku, and Vada. The curry section also has more options, including the popular mushroom Chettinad.
The desserts are also excellent, especially the delicious semiya payasam. In drinks, the steaming filters for coffee, tea, milkshakes, and mocktails are attractive. Shaurya Veer Kapoor is the head chef of Sambar Soul.
An alumnus of the Culinary Institute of America, Shaurya also heads the team of chefs at Gola Sizzlers. His background of work in many Michelin-starred restaurants in New York has shaped his outlook on what works in the competitive restaurant industry.
Interesting dining experience
When I stepped into Sambar Soul on the night of November 8, Wednesday, the busy mall had many visitors moving to Sambar Soul for a taste of the nascent resto.
I started with a mocktail and selected my pick from the varieties of Uthappams listed. I started with vegetable utthappam, a delicious pancake-like dish made from a mixture of fermented rice and lentils. This savory pancake is a staple dish. The vegan dish is thick, yummy, and chewy on the inside and crispy on the outside. It is a tasty creation that you will fall in love with.
It was served with flavorful chutneys of the three varieties and was deliciously made. I had been a fan of Uthappam, and this one satisfied my craving and was delightful. Then I had Paniarams, a prince in the extensive repertoire of South Indian cuisine.
These are fragrant and spicy dumplings made from rice flour. It is a delicious appetizer, too. The snacks have many different names. If it is called Paniyaram in Kerala, then it is Kuzhi Paniyram in Tamil and Paddu, or Ponganalu in Andhra and Telangana. No South Indian culinary course is complete without vada. I chose Medu Vada, and crispy vadas came to the table in no time. The donut-shaped snack with lentil fritters is fluffy, crispy, soft, and delicious. I had it with sambar and coconut chutney.
Huge response from foodies
According to the restaurant manager, Sambar Soul receives high traffic on weekends because the diverse regional cuisine’ admirers are increasing.
Brajesh Arya, chief strategy officer of Gola Sizzlers, the parent company, added that Sambar Soul's business prospects are exciting as the response has been unprecedented and has exceeded expectations.
With inspiring growth stories of South Indian restaurant brands expanding their national and global footprints, as in Sankalp, Amma's South Indian Cuisine, and others, Sambar Soul hold great growth potential. The number of South Indian restaurants in West Delhi is also limited. This will be another catalyst for traffic to Sambar Soul, with its flagship appeal of South Indian flavors.
The brand new outlet has the potential to join the ranks of other popular South Indian restaurants in Delhi, such as Dakshin in Saket, Juggernaut in Kailash Colony, Zambar at DLF Mall, Saket, Coast Cafe in Hauz Khas village, Naivedyam, Sagar Ratna, and Shree Ratnam in Hari Nagar.
Sambar Soul also has the advantage of a huge brand equity of three decades, coming from its veteran founder, Rajat Kapoor, whose sons are leading the management of Gola Sizzlers.
To conclude, my roundup has tried to present the core attractions of Sambar Soul. The restaurant now beckons patrons to indulge in its culinary pleasures and spread the word about the sumptuous South Indian restaurant housed in the upmarket Pacific Mall.
