ITP Indian Travel Places: Food, Travel, Tourism Business Events and Trade Shows
Restaurant Name: Sanjha Chulha, Ruby Hospital Area, Kolkata
Phone: +919831008100, +919830751444
Address: 88, Uttar Panchanna Gram, Ruby Hospital Area, Kolkata 700100 West Bengal India
Time: 12:00 Noon – 11:00 PM
Meals for two: Rs. 700
Cuisines: North Indian, Biryani, Chinese
Facilities: Home Delivery, Takeaway Available, Table reservation required, Free Parking, Indoor Seating
As the name suggests the spirit of this dhaba style restaurant with branches in the city is derived from the community kitchens of undivided Punjab. Where, once upon a time, the whole village used to gather around an evening fire to cook their meals in the clay oven or the tandoor. It was this clay oven that was behind the tradition of langar or community kitchens feeding, sharing and caring for humanity under the open skies.
Sanjha Chulha, Ruby Hospital Area, Kolkata: Food
The menu has traversed many paths, keeping in mind customer profiles, popular demands and evolved with the times. But its primary strength has remained its clay ovens – the tandoor charred line-up of delectable kebabs. Our festive meal comprises a choice of tandoori broccoli (₹295), Sarson fish tikka (₹355), Angara tandoori chicken half (₹325), with the addition of Chicken tikka biryani (₹260) and mutton biryani (₹380) to complete the customary Eid dawat.And,as a last minute surprise we are privileged to be included in the hurriedly introduced “Feast of Sacrifice”, the salty Eid meat specials of Kesariya tandoori chicken full (₹425), Karachi nalli kebab (₹800) and Chapli kebab (₹325).
Sanjha Chulha, Ruby Hospital Area, Kolkata: Plus & Minus
The ordering from the regular aggregator menu was simple. It’s the promotional specials that took extra effort to connect directly with the outlet, but once ordered, it smoothened the process. The packaging is simple and fuss-free, mostly in aluminium foil boxes and sealed shiny foil pouches, locking the all so important heat and freshness of kebabs inside. We kickstart with the medley of vegetables – the crunchy green broccoli florets, along with green pepper, onions, and pineapple made a star entry with a velvety cream marinade and smoky charcoal-charred edges. An excellent choice for vegetarians. The Sarson fish tikka, are chunky cubes of basa (wish? it was beckti!) with subtle notes of gutsy mustard, playing on a sensitive, evolved palate. The house signature, tandoori chicken comes tender and juicy, cleverly toned in mystic dry spices seasoning, far from the burnt red Deggi mirch marination and is abundantly smoked on live charcoal or angar for a hearty finish. In comparison, the saffron laced Kesariya tandoori chicken, whiffs of festive fragrance in a feisty marinade and intricate richness, wins hearts with its tantalizing flavours. The trick about a clay oven or slow tandoor cooking is actually controlling the face of the fire, overcooking destroys the flavours and texture of meat. Unfortunately, the Karachi nalli kebabs, the gregarious mutton shanks smeared in spices, are overcooked dry and lose their charm. However, the Pashtun-style, shallow fried ground mutton spice mixed, handcrafted rounded texture Chapli kebab is gorged up with the couple of soft laccha parathas that come with it. The biryanis are at best creative, the chicken tikka and onions infused biryani sparks spicy heat, but the rewaji mutton biryani fares better in our appreciation. The milky white smoothness of cool Firni (₹85) in earthen pots, radiates peace of mind and brings sweetness to the soul.
