Founder
Exclusive Interview | Subba Rao Sunkara, Owner, Sambarpot
Could you share with us the inspiration behind the name 'Sambarpot' and what it signifies for you and the restaurant?
Your grandmother’s cooking played a pivotal role in your culinary journey. Can you share a specific memory or dish from her kitchen that stands out to you?
Since my childhood days, I vividly remember the delight and excitement that my friends and I experienced whenever my mother prepared her delicious South Indian dishes. Her cooking was a masterpiece, a blend of authentic flavors and heartfelt love, which created an unparalleled culinary experience. The unique taste of her sambars, dosas, and other traditional recipes was simply unmatched by anything we could find in the market.
As I grew older, I realized that many people were missing out on this extraordinary culinary experience, as the South Indian food available in most restaurants just didn’t capture the essence and authenticity. This ignited a passion in me to bridge this gap and share the true flavors of South Indian cuisine with a broader audience. Thus, the idea of ‘Sambarpot’ was born.
Transitioning from a background in commerce and apparel merchandising to the culinary world is quite a shift. What challenges did you face in this journey, and how did you overcome them?
Your menu features a variety of South Indian dishes, including some innovative items like the Unicorn Dosa. How do you balance innovation with tradition in your recipes?
Sambarpot has won the prestigious Times Hospitality Icons 2023 award. What do you believe sets your restaurant apart from other South Indian eateries in the NCR region?
The ambience of Sambarpot is described as cozy, comforting, and uplifting. Can you elaborate on how you designed the restaurant’s atmosphere to enhance the dining experience?
You emphasize the importance of top-quality ingredients and a passion for perfection. How do you ensure the quality and authenticity of your dishes on a daily basis?
Ensuring the quality and authenticity of our dishes at Sambarpot on a daily basis is a top priority for us. We have implemented several measures to maintain our high standards and consistently deliver the best South Indian cuisine to our customers. Firstly, we have built a dedicated team within the company who is responsible for overseeing every aspect of the food preparation process, from sourcing ingredients to the final presentation of the dishes.
They conduct regular inspections and audits to ensure that all ingredients & food preparation procedures meet our stringent quality standards. Training is another crucial aspect of maintaining quality and authenticity. Our staff undergoes continuous training to stay updated on best practices and to refine their skills. We also actively seek feedback from our customers. Their input is invaluable in helping us maintain and improve our standards.
We take their comments and suggestions seriously, making adjustments as needed to ensure that our dishes consistently meet and exceed their expectations.
Having roots in Rajahmundry and now being successful in Delhi and Dhaka, how has your cultural background influenced the culinary offerings at Sambarpot?
Growing up in a family where food was an integral part of our daily life, I was fortunate to be surrounded by the rich culinary traditions of South India, particularly the unique flavors and recipes from Andhra Pradesh. My roots in Rajahmundry have also profoundly influenced the culinary offerings at Sambarpot, shaping our menu and the overall dining experience.
Many of the dishes on our menu are inspired by the traditional recipes passed down through generations in my family. My mother, father, relatives, and wife have all played important roles in preserving and perfecting these recipes. Each of them brought their expertise to different aspects of our culinary offerings, ensuring that deliver an authentic South Indian dining experience.