Sanjh, an elevated restaurant paying homage to historic Indian cuisines, announced it will open in Las Colinas on Jan. 18, 2024. The restaurant boasts a well-seasoned team of industry professionals, all with a shared passion to represent the flavors of India.
Sanjh means evenings in Hindi, and the very word itself is the inspiration behind the concept. “We hope that guests will celebrate their evenings, or sanjh, with us as it is celebrated in India," said Chief Executive Officer Sanjay Joshi. "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."
Chef Balpreet Singh Chadha’s inspiration for the menu was rooted in his desire to represent every region of India on the Sanjh menu.
“The cuisine at Sanjh focuses on the vibrancy and rich cultural heritage of Indian cuisine," Chadha said. "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."
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.
A selection of shareable seafood, poultry and meat dishes include Tandoori Jhinga, a popular 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. 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.
The dessert menu will feature Indian favorites including Laddoo, Ghevar and Katli.
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, is 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.
Sanjh is located at 5250 N O'Connor Blvd Suite 146, Irving, TX 75039. 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.
To book a reservation please visit OpenTable. For more information, visit www.sanjhrestaurant.com.
