Swagath Restaurant & Bar, Sector 26, Chandigarh

Restaurant Name: Swagath Restaurant & Bar, Sector 26, Chandigarh
Phone: +911725045678, +911725000444, +911725002626
Address: SCO No.7, Sector 26, Madhya Marg, Sector 26, Chandigarh 160019 India
Time: 11:00 AM – 10:00 PM
Meals for two: Rs. 1,500
Cuisines: North Indian, Mughlai, Chinese, South Indian, Chettinad, Seafood, Desserts, Beverages
Facilities: Home Delivery, Takeaway Available, Full Bar Available, Mall Parking, Smoking Area, Live Entertainment, Indoor Seating, Desserts and Bakes, Live Sports Screening, Live Music, Table booking recommended

This multi-cuisine eatery requires no introduction. It has been a steadfast and popular part of Chandigarh’s food scene since it opened. A specialist in peninsular seafood, the multi-cuisine menu here is peppered with Chettinad, Mangalorean, Malabari, and Konkani delicacies featuring prawns, pomfret, crabs and lobster. Their extensive North Indian, masaledar Mughlai, and tandoori selection–replete with chicken, mutton, paneer, mushroom, and soya preparations– also has the Tricity’s unwavering affection. At some point over these years, they added Chinese dishes to their existing repertoire, although, I must confess, I have yet to give this section my attention.

Swagath Restaurant & Bar, Sector 26, Chandigarh: Food

My choice of nosh on visits to Swagath– and there have been plenty–alternates between peninsular specials like prawngassi, mutton kadipatta, sole Koliwada, and much of their tandoori fare. Notably, the Peshawari barrah kabab, mutton seekh kabab, and tandoori khumb. Other times, like this one, I zeroed in on a mix of flavours – pairing veg stew with appam, chicken kadipatta with neer dosa, and a Hyderabadi mutton biryani. The wait for our food occasioned a round of chilled beer to go with the light and spicy kala chana snack they serve gratis to all.

Plus & Minus:

Service here is generally prompt and professional; the presentation and serving size adequate, while little has changed by way of the décor–it remains fuss-free and functional. Swagath’s creamy ishtu, as it is also called in Kerala, is a personal favourite and never fails to delight. The lacy appams to go with the mildly spiced, rich coconut gravy were perfect, crisp around the edges with a fluffy centre which turned into a delicious gooey mess when stew was heaped into it. The aromatic chicken was just as flavorsome and the soft unfermented dosa variant from Karnataka mopped up the dryish kadi patta gravy real nice. The biryani, another long standing favourite, turned up a little too rich in spice and masala, wholly overwhelming the otherwise succulent mutton and fragrant rice.