Hospitality Talks: Innovator Insights
Taste, Tradition, Triumph: Inside Sambarpot’s Culinary Journey
In the bustling culinary landscape of Delhi NCR, where diverse flavors collide, few have dared to carve a niche as distinct as Mr. Subba Rao Sunkara, the visionary behind Sambarpot. His passion for authentic South Indian cuisine ignited a gastronomic revolution, turning a kitchen experiment into a celebrated dining destination. Sambarpot now an iconic name, owes its success to Mr. Sunkara’s relentless pursuit of perfection and innovative spirit. As he recently launched another new outlet in buzzing Chandni Chowk, after already having one in Delhi’s Lajpat Nagar, he reflects on the journey, the challenges, and the triumphs that shaped his venture.
“The impetus for Sambarpot came from my friends’ raving reviews of the real South Indian food I was making in my kitchen,” says Mr. Sunkara. His background in commerce and apparel merchandising from London played a pivotal role in managing Sambarpot, where strategic insights and customer-service methods streamlined operations. The journey was fraught with challenges, from retaining trained staff to ensuring consistent quality amidst diverse customer preferences. Yet, with a blend of innovation and tradition, Mr. Sunkara has continually elevated the dining experience at Sambarpot.
Dive into this exclusive interview with High On Persona to discover the entrepreneurial insights and future aspirations of Mr. Subba Rao Sunkara, the driving force behind Sambarpot’s success.
HOP: What inspired you to create Sambarpot and bring the authentic flavors of South Indian cuisine to Delhi’s NCR region?
ANS: My friends’ raving reviews of the real South Indian food I was making in my kitchen served as the impetus for SambarpoT. They frequently mentioned how hard it was to obtain such authentic flavors in the market. I was inspired to close this gap by introducing the rich, varied flavors of South Indian food to the NCR area, which resulted in the development of SambarpoT.
HOP: How has your background in commerce and apparel merchandising from London influenced your approach to managing SambarpoT?
ANS: The business approach that I had learnt back in London is very beneficial and I am glad that I am using it while operating my restaurant ‘SambarpoT’. The customer-service methods and strategic business insights I acquired have helped a lot in streamlining processes and improving the overall dining experience at SambarpoT. My passion for solving problems and commitment to excellence are evident in SambarpoT’s smooth operations and positive customer feedback.
HOP: Can you share some insights into the journey of establishing SambarpoT from its inception to becoming an iconic South Indian restaurant in Delhi NCR?
ANS: The journey of establishing SambarpoT has been both challenging and rewarding. It began with a passion for solving culinary gaps and was fueled by the unwavering support from my family and friends. Over time, our commitment to authentic flavors and exceptional service has helped us carve out a niche in the NCR’s vibrant food scene, transforming SambarpoT into an iconic destination for South Indian cuisine.
HOP: What role do you believe innovation plays in creating a unique dining experience at SambarpoT while still honoring traditional recipes?
ANS: Innovation plays a crucial role at SambarpoT, particularly in presentation and adding new menu items that appeal to young diners. However, we are steadfast in honoring traditional recipes. This balance allows us to offer a dining experience that is both fresh and authentic, drawing in youth while also satisfying those seeking genuine South Indian flavors.
HOP: What challenges did you face during the establishment and growth of SambarpoT, particularly in a market known for its diverse culinary options?
ANS: One of the main challenges we faced was to retain good staff and make them follow Standard Operating Procedures (SOP) of SambarpoT. However, we trained our staff and supervised continuously, which helped us in overcoming this challenge very quickly.
HOP: How do you ensure the quality and authenticity of the dishes served at SambarpoT, considering the varied preferences and expectations of customers?
ANS: We maintain quality and authenticity by implementing standardized recipes that all our chefs follow meticulously. This ensures that every dish served at SambarpoT meets our high standards and delivers a consistent, authentic taste that satisfies our diverse clientele.
HOP: Could you elaborate on the importance of ambiance and customer experience in making SambarpoT a welcoming and cherished dining destination?
ANS: 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.
HOP: In what ways does SambarpoT go beyond being just a restaurant to embodying the values and traditions of South Indian culture and cuisine?
ANS: SambarpoT transcends being just a restaurant by immersing guests in South Indian culture. Authentic decor, traditional music, and regional specialties reflect our heritage. We preserve culinary traditions with genuine ingredients and methods, and host cultural events, offering an enriching experience that celebrates South Indian values and traditions.
HOP: Looking ahead, what are your future plans and aspirations for SambarpoT, both in terms of culinary offerings and expansion?
ANS: Our future plans for SambarpoT include expanding to new locations across India while maintaining our focus on authenticity and quality. We aim to introduce seasonal and regional specialties to keep the menu exciting. Additionally, we plan to enhance the dining experience for our customers through innovative presentation and cultural events.
