Jalandhar’s fanciest fine dining bistro, Sunny Side Up, launched in the tricity in a classy evening that saw the who’s who of the city in attendance.
The first Sunny Side Up opened in Jalandhar in 2012 and the upmarket restaurant in Chandigarh carries the same legacy of delicious dishes from the world over on its multi-cuisine menu.
Speaking at the launch, Rajan Sidhu, partner at Sunny Side Up said, “We have always been really strict in terms of the quality of the food we serve to our discerning guests. This is a big reason why Sunny Side Up in Jalandhar has received so much love over the years. We hope to get the same love from the discerning food lovers of the tricity as well! The team works hard to get the most authentic flavours, fresh ingredients to rustle up our culinary masterpieces. We will be adhering to the same standards in Chandigarh too.”
The newly launched restaurant is unusual because it will also be open for breakfast and will offer its full service menu in the morning hours too.
The tastefully done up bistro in Sector 26, Madhya Marg, Chandigarh has a sitting capacity of 80 but the jewel in its crown is the Omakase-based Yakitori Bar, the first of its kind in India. While unveiling the bar during the evening, Chef Manjot Singh, the brain behind the Omakase experience said, “Omakase is a unique dining experience. It literally translates to ‘leave the food to us’. Which is why there is no menu. Though of course your food preference will be followed, obviously. And in the 7-course meal, we aim to give our guests a multi-sensory experience wherein they can taste, see, smell, feel the raw ingredients before we cook them right in front of their eyes.” The chef also went on to add that the kitchen is sourcing unique ingredients from their place of origin. “We are getting raw horseradish to make our own wasabi. Additionally, we are getting a large variety of mushrooms, never heard of in the region such as Lion’s Mane, Pink Oyster etc. The truffles come from Italy. We are also making our own togarashi spice using the togarashi pepper we source from Japan,” he said.
Elaborating on the food culture of Japan, Chef Manjot says, ” When it comes to the Japanese culinary experience, things are no different. There is the ‘Power of 5’ when it comes to Japanese cuisine. The focus should be on the Five Senses, Colours, Taste, Ways and Attitudes. Food is intended to be enjoyed with others. We get much less of this because of our hectic lifestyles. We all desire to be a part of small intimate gatherings, this is where Omakase comes in.” The Yakitori Bar at Sunny Side Up Chandigarh will have a by-reservation only dinner service that lasts two hours. Bookings need to be made 24 hours prior.
Overall, Sunny Side Up has a cozy and inviting atmosphere, with a menu that features a variety of dishes from around the world. The menu includes Mediterranean, Continental, modern Indian, pan Asian flavours. The restaurant also offers a wide selection of alcoholic and non-alcoholic beverages. Within the next one month, Sunny Side Up Chandigarh will also launch an al fresco Argentinian grill – the first of its kind in the tricity.
