This Tamil restaurant in Chandigarh refuses to sweeten its sambar
A South Indian restaurant owner in Chandigarh has found success by maintaining authentic flavor profiles, specifically refusing to sweeten his sambar despite local preferences. The story traces his journey from a village in Tamil Nadu to becoming a successful restaurateur in North India.
Why it matters
It illustrates the intersection of cultural identity, culinary authenticity, and the immigrant experience within the Indian hospitality industry.
Nine out of his 10 customers are North Indian. Gunasekaran P still refuses to sweeten the sambar
At four in the morning, when Chandigarh’s grid of sectors is still a diagram of empty roundabouts, the lights come on in a kitchen in Sector 46. Someone is at the market, turning over drumsticks and pumpkin with the suspicion of a man who has been cheated before. By seven the first idlis are off the steamer.
“When we came here, hotels opened at 11 in the morning,” says Gunasekaran P, 43, founder of Karthik South Indian Restaurant. “We started at seven. Now many others also open early.”
Get smarter about the news
Sign up free for a feed built around what you actually care about, Dive Deeper research on any story, and the full text of every article.
Create free accountAlready have an account? Sign in