Sanjh, an elevated restaurant paying homage to 3,500 years of rich historic Indian cuisines, has announced it will open in Las Colinas, TX on Thursday, January 18, 2024. The restaurant boasts a well-seasoned team of industry professionals, all with a shared passion to represent the flavors of India and celebrate thousands of years of traditions. Sanjh is located at 5250 N O’Connor Blvd Suite 146, Irving, TX 75039.
The team at Sanjh consists of Sanjay Joshi, Chief Executive Officer; Probodh Arora, Chief Operating Officer; Balpreet Singh Chadha as Corporate Chef; and Yangdup Lama as Director of Mixology.
Sanjh means evenings in Hindi, and the very word itself is the inspiration behind the concept. “In India, evenings are celebrated very differently for everyone, from North to South India, East to West and everywhere in between,” says Joshi in a statement.
The story behind Sanjh follows a curious adventurer who has traveled the country, marveling at the different food, cultures and traditions as they move from city to city. As they continue on their journey, one common thread begins to reveal itself. No matter the region, people, background or cultural differences, evenings across the country are a sacred time for people within each community to come together and share a meal, no matter what has gone on in their days; and there is something celebratory about that.
“We hope that guests will celebrate their evenings, or sanjh, with us as it is celebrated in India. We want our guests to experience the cuisine that fed emperors and kings alike – and with the help of our hospitality to join them in feeding the everyday royalty,” Joshi adds.
Chef Chadha’s inspiration for the menu was rooted in his desire to represent every region of India on the Sanjh menu. He says, “The cuisine at Sanjh focuses on the vibrancy and rich cultural heritage of Indian cuisine. Our hope is that as guests step through our door, they’ll be whisked away to a convivial dinner party in India where aromas waft throughout the space setting the precedence for what is to come on their plates and the symphonic noise from the hustle and bustle of the kitchen sets the tune to the celebration.”
He adds, “We have strived to show every part of India on the menu wherever we could. Our team of chefs has worked across the country; all bringing a little piece of each region with them to our restaurant.”
Meanwhile, the cocktail offering strives to mirror culinary experience for guests. Lama and his team explain, “If you were to put together all our cocktails, they would create a beautiful map of India. For example, we use curry leaf infused rum and house made tamarind syrup in the Madras Mail which represents South India as curry leaf and tamarind are heavily used in the region. We are excited for our guests to try cocktails that are rooted in elements and inspiration from all across India and shine a light on what makes each region unique.”
Lama continues, “Everything you see on the menu was very intentional and personal to the team; it’s our version of a love letter to India.”
The menu focuses on seasonality and will continue to evolve over time. Highlights from the opening menu include shared dishes such as Shakargandi Amrak Chaat, the popular Delhi street food with sweet potatoes as the star of the dish; and Bharwan Paneer Tikka, a classic North Indian starter dish featuring Indian cheese, nuts, spices, herbs and cream.
Guests are also invited to choose from a selection of soups and salads to start off their meal including a Delhi Style Chicken Shorba and Dal Shorba; and Sanjh Insalata Caprese.
A selection of shareable seafood, poultry and meat dishes are the perfect addition to the table with highlights from the menu including Tandoori Jhinga, a prawn starter dish from the Southern region of India; Scallops Recheado, a take on the famous Goan dish with roots dating back to the time when Goa was under Portuguese rule; Bhatti Da Kukarh, one of the most iconic Indian dishes also known as Tandoori Chicken; and Masaledaar Chaampan, a lamb chop dish prepared with a blend of Punjabi spices.
For the mains, guests can expect a mixture of plated and curry house-style dishes with a careful attention to various gastronomic styles and techniques. A hearty selection of vegetarian options are available to guests with selections such as Paneer Makhni, a popular Punjabi dish made with paneer, tomatoes, cashews, spices and cream; Hing Dhaniya Ke Chatpate Aloo, the potato dish from Delhi featuring multi-colored baby potatoes flavored with Indian coriander seed, pungent asafoetida and dry mango powder; and Methi Chaman, a delicious gravy based dish from the Kashmiri pandit cuisine.
Additional highlights from the mains include the Fish Roast which is marinated in curry leaves and sambar onion and then steamed inside a banana leaf and pan seared to finish; Lucknawi Duck Dhaniya Qorma, a dish featuring pan seared free range duck served in a qorma sauce; Old Delhi Butter Chicken, Chef Chadha’s take on the beloved classic; and Sanjh’s signature meat curry featuring goat, spices, curd, onions and tomatoes.
Desserts will feature Indian favorites including Laddoo, Ghevar, and Katli, all presented with creative new takes to these cuisine classics.
Guests can choose from a selection of signature cocktails such as the Monsoon in Meghalaya, made with gin, bay leaf, clove-bay cordial, citrus, and black pepper essence. The Kollam Sour, made with Kerala cashew-infused Indian whiskey, vetiver, date syrup and citrus, offers a nod to one of the oldest ports on the Malabar Coast which was once the port of international spice trade. Today, over 800,000 tons of cashews are imported through the port earning its moniker as the Cashew Capital of the World. Additionally, Gulab Jal, meaning rosewater – a reference to the item commonly found in households throughout India – features vodka, gulkand-infused orange liqueur, rosewater, citrus, and sparkling water.
Designed by ID 4 Studio, Sanjh offers a modern space with clean lines that avoids assumptions of how an Indian restaurant should be designed. A neutral palette complemented by the warm tones of satin brass and rich marble stone. The double height space feels light and airy during the day and will have a warm, lustrous glow at night highlighted by a shimmery gold decorative tree that serves as the focal point for the dining room.
Sanjh will be open for dinner seven days a week from 5 p.m. to 10 p.m. Monday through Thursday, 5 p.m. to 11 p.m. on Friday and Saturday, and 5 p.m. to 9 p.m. on Sunday. Lunch and brunch will be introduced at a later date.
