What makes Sansara the perfect destination for a memorable North Indian feast?

Try Sansara’s Punjabi Feast. The set menu, which runs from December 5 to January 31, comes in vegetarian and non-vegetarian options. From the vegetarian menu, commence the meal with the patiyala paneer tikka, comprising cottage cheese, yoghurt, coriander and garam masala powder, as well as the lauki kofta curry, with butter gourd, dumplings and red chilli powder. From the non-vegetarian menu, be sure to try the dal meat, a decadent serving of lamb flavoured with ginger, onion, mustard oil and coriander, and the kabuli chana ki pulao, aromatic basmati rice tossed with chickpeas, saffron, brown onions and clarified butter.  

As Pannalal continues to spread the gospel about North Indian cuisine, he’s gearing up for the launch of the Kashmiri Food Festival, which runs through February and March next year. During these two months, diners will be able to discover the seasonal flavours and produce of the Northern Indian state of Rampur through seasonal menus like the Rampar Zaika menu. While more details of the menus will be available soon, Pannalal assures everyone that they will be able to feast on inspired dishes cooked with fresh spices and traditional cooking techniques.