ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Restaurant Name: Sundarams, Sector 26, Chandigarh
Phone: +919316017509, +911724654800
Address: SCO 35, Madhya Marg, Sector 26, Chandigarh 160017 India
Time: 09:00 AM – 10:30 PM
Meals for two: Rs. 500
Cuisines: South Indian
Facilities: Breakfast, Home Delivery, Takeaway Available, Vegetarian Only, Indoor Seating
Decor:
Sundarams is a fuss-free presence that has continued to make quiet waves since its inception in 2002. Owned by a Tamil family that’s called Chandigarh home since the late seventies, this eatery stands out for having stayed true to its core business quality home-style South Indian nosh. Prepared fresh and served swiftly at no-frills outlets, making it the perfect place for a quick-bite or working lunch. Or when cravings for fluffy idlis chased by a strong, scalding kaapi strike; of-ten enough, in my instance. The menu, a fairly straightforward one, lists a variety of dosas, uthapams, rice preparations, idli and medu vada. It also includes snacks, thalis, and special combos which by and large incorporate the above dishes. A handful of desserts and beverages are available, too.
Sundarams, Sector 26, Chandigarh: Food
On a recent visit, I found a couple of new additions and decided to forego my usual Mysore or Onion Rava Dosa on spot-ting Malabar Parotta with Kurma. My friend ordered a Ghee Roast Masala Dosa and we shared a Dahi Vada while we waited for oar mains to arrive. Needless to add, this rather filling lunch, as it turned out, was nicely rounded off with a piping hot tumbler of filter coffee each.
Sundarams, Sector 26, Chandigarh: Plus & Minus
Little has changed by way of decor or seating at Sundarams, it remains functional and comfortable and the service brisk. We were served a peppery rasam soon as we sat down at our spotless to ale. As expected, our food didn’t take long to fol ow. The dahi vada was refreshingly tasty if a tad sweeter than usual. The dosa was ghee-crisp perfect and the squishy masala absolutely delightful. As textures go, the soft and flaky parotta won hands down. The vegetables in the kurma were stewed tender and the flavours distinct, not overwhelmingly subsumed by coconut as often happens. As for the coffee, I’m going back for more real soon.
