Sanjh Restaurant & Bar, the acclaimed Indian fine dining destination in Las Colinas, continues to redefine Indian cuisine in Texas and beyond with the appointment of Executive Chef Sarabjit Singh Assi.
With over a decade of experience in some of India’s top kitchens—including his role as Executive Chef at the celebrated Daryaganj Restaurant—Chef Assi brings a refined, global perspective to traditional Indian cuisine. Influenced by his Punjabi roots, international travels, and mentors such as Chef Manish Mehrotra, his approach balances authenticity with innovation.
“My cooking is driven by purpose,” says Chef Assi. “It’s about honoring Indian culinary traditions while reimagining them through technique, storytelling, and presentation.”
Chef Assi leads a team of 14 chefs from across India, each specializing in distinct regional skills—from tandoor grilling and slow-simmered curries to handmade breads and desserts. This includes a dedicated in-house halwai and pastry chef, ensuring each dish—from appetizer to dessert—is meticulously crafted.
Sanjh’s new à la carte menu is a thoughtful blend of tradition and modern flair. Signature dishes include Nilgiri Tandoori Jhinga (tiger prawns with Nilgiri herbs), Saag Anjeer Ke Kebab (spinach and fig patties), Punjabi Chicken Curry (Cornish hen in a tempered gravy), and Atta Chicken (whole bird slow-roasted in dough, available by pre-order). Other highlights include Tandoori Macchi with mustard-marinated red drum fish and Prawn Mango Curry featuring green mango and coconut milk.
Central to the kitchen are Sanjh’s gas and charcoal-fired clay tandoors—traditional, high-performance ovens rarely seen today. Each of the three tandoors is calibrated for specific cooking techniques: high-heat for meats, medium-heat for vegetables, and low-heat for breads. This commitment to tradition informs a dedicated “Tandoor” section on the menu.
Every dish at Sanjh showcases house-ground spice blends, global ingredients, and local Texas produce—culminating in a modern, sensory tribute to India’s rich culinary heritage. The presentation is artistic, the flavors deeply layered, and the storytelling intentional.
Sanjay Joshi, CEO of Tivona Group, adds: “Chef Assi’s menu is ambitious, refined, and personal. It captures the spirit of what we set out to create—an immersive, world-class Indian dining experience. This new chapter marks an exciting step forward for Sanjh and for Indian cuisine in the U.S.”
Since its opening in 2024, Sanjh has become a cornerstone of the Dallas dining scene—praised for its striking interiors, vibrant bar, and now, a bold new culinary vision.
