In the city of Kolkata everyday you get to see a new change in all dimensions and possibilities. Be it any kind of business the aim somewhere loses it’s grip in the long run if not executed well and maintained right throughout the whole venture. Food eating places are the biggest example of success only by holding on long, and the survival totally depends on what you put at the table every single day. Restaurants don’t become a preferred favourite place overnight as it takes years to get a good name and recently i was invited by Supreeta & Shagufta to one such restaurant which has excelled in keeping that flag of customer delights right at the top for over 15 beautiful years now.
The place that i am talking about is non other than the popular restaurant chain ‘Sanjha Chulha’ which is located at 88, EM Bypass, Near Science City, Uttar Panchanna Gram, Kolkata, West Bengal 700100 . This restaurant has gained so much popularity for it’s Dhaba style food in a comfort and dine in atmosphere. The best part about this restaurant is it’s location as it falls very prominent in the bypass stretch that is easily a no doubt choice to eat at, especially when you come out for those long drives and have those Dhaba food craves.
Jointly owned by partners Asif Ahmed and Anup Mehrotra, opened this first outlet of and they expressed the joy about it something like this “It’s an incredible feeling to celebrate this achievement. We are very proud of our team and the people whose support brought us so far in our culinary journey”. We still remember the first six months when there was hardly any footfall. But after that first hurdle was over, we never had to look back. Our heartfelt thanks to our patrons, friends, family and well-wishers who stood by us,”. Even the Kitchen force led by Executive Chefs Md. Shamshuddin and Md. Maqsood said, “Our North Indian cuisine remains the top favourite. From the starters to the main course to the dessert, our classic dishes have never failed us. We keep our recipes close to our hearts but the secret ingredient is always love,” they smiled.Recommend0 recommendationsPublished in