Exclusive Interview | Subba Rao Sunkara, Owner, Sambarpot
/“My grandmother’s kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through ‘Sambarpot’”
Could you share with us the inspiration behind the name 'Sambarpot' and what it signifies for you and the restaurant?
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.
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?
My grandmother's kitchen was a place where magic and wonder happened, filled with the most enchanting aromas and flavors. Among the many delightful dishes she prepared, her sambar stands out as the crown jewel. Not just the sambar, her rice dishes were equally remarkable. I vividly remember her curd rice, a simple yet divine preparation that offered a cooling, tangy contrast to the spicier dishes. Another favorite was her lemon rice, vibrant yellow rice, infused with the zesty freshness of lemon juice, tempered with mustard seeds, curry leaves, and a hint of turmeric, was always a treat. These dishes were more than just food; they were an expression of my grandmother’s love and care. These culinary experiences have profoundly influenced my journey, inspiring me to carry forward her legacy through 'Sambarpot'.
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?
Actually my past experience has been beneficial, rather than challenging, I would say. I am glad that I am able to use the business approaches that I had learnt back in London, while operating my restaurant ‘Sambarpot’, here in India. The customer-service methods and strategic business insights I acquired has helped a lot in streamlining processes and improving the overall dining experience at Sambarpot. My passion of solving problems and commitment to excellence are evident in Sambarpot's smooth operations and positive customer feedbacks. However, one of the main challenges that I had faced during initial phase of establishing Sambarpot was to retain good staff and make them follow
Standard Operating Procedures (SOP). But, we trained our staff and supervised continuously, which helped us in overcoming this challenge very quickly.
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?
At Sambarpot, our approach has always been to keep the authentic flavors and techniques of traditional South Indian cuisine while presenting them in a way that appeals to younger generations. We take great care not to compromise on the traditional recipes that form the heart and soul of our menu. The essence of each dish—the spices, the preparation methods, and the ingredients—remains true to its roots. We understand that the visual appeal and the overall dining experience play a crucial role in attracting today's diners, particularly the youth.
That's where innovation comes into play. We have introduced creative twists like the Unicorn Dosa, which maintains the traditional taste and ingredients of a classic dosa but adds a vibrant and visually appealing twist with natural food colors. This not only makes the dish Instagram-worthy but also encourages youngsters to choose healthier South Indian options over the junk food widely available in the market.
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?
Winning the Times Hospitality Icons 2023 award was an honour and I believe several key factors set us apart from other South Indian eateries in the NCR region. The quality of the spices and raw materials we use is unparalleled. We source only the finest ingredients, ensuring that every dish we serve is rich in flavor and authenticity. This commitment to using top-notch spices and fresh raw materials is a cornerstone of our culinary philosophy.
Another vital factor that distinguishes Sambarpot is consistency. We understand that our customers come to us with certain expectations, and we strive to meet and exceed those expectations with every meal. We take pride on preparing our dishes with the freshest ingredients, from vegetables and herbs to meats and dairy.
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?
Creating the perfect ambiance at Sambarpot was essential to ensuring that our guests not only enjoy the food but also feel transported to South India. The ambiance at Sambarpot is designed to transport guests to a South Indian village. We have carefully curated elements such as decor, lighting, and a unique fragrance blend of jasmine and sandalwood to create a warm, inviting atmosphere. This attention to detail enhances the overall dining experience, making it memorable and cherished for our patrons.
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.
Community and connection seem to be core values at Sambarpot. How do you foster a sense of belonging and community among your patrons and staff?
We warmly welcome our patrons by creating the comfy ambience at Sambarpot so that the guests can enjoy their food with their loved ones and cherish the memories later on. By ensuring inclusive workplace culture, feedback and communications, we foster a sense of belongingness among the staff so that they feel heard and valued.
This positive workplace culture not only enhances employee satisfaction but also helps in giving better service and a more enjoyable dining experience to our customers.
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.
Looking ahead, what are your future plans for Sambarpot? Are there any new dishes, events, or expansions we can look forward to?
We are planning to expand to new locations across India while maintaining our focus on authenticity and quality. We are going to start main course meals which would be launched very soon. We aim to introduce seasonal and regional specialties to keep the menu exciting. We are making SOPs for both dine in restaurants and operating is food court.
Additionally, we plan to enhance dining experience for our customers through innovative presentation and cultural events.
