Sanjh Restaurant & Bar in Las Colinas is rewriting the Indian fine dining playbook. At the helm is newly appointed Executive Chef Sarabjit Singh Assi, whose vision blends deep-rooted culinary tradition with global techniques and bold storytelling. The result? A new menu that challenges expectations and sets the bar higher for Indian cuisine in Texas and beyond.
From India to Las Colinas
Chef Assi arrives with over a decade of experience in top-tier Indian kitchens, most recently leading the team at Daryaganj Restaurant, a concept known for celebrating the legacy of Indian flavors with a modern twist. Drawing from Punjabi roots, global travels and mentorship under chefs like Manish Mehrotra, Assi’s approach is thoughtful and exacting.
“My cooking is driven by purpose,” said Assi in an official statement. “It’s about honoring the soul of Indian cuisine while reimagining it through storytelling, technique and presentation.”
A Team Built for Depth
Behind Sanjh’s bold new vision is a 14-member team of chefs, each specializing in a distinct element of Indian cuisine, from expertly fired tandoor meats to regional curries and layered desserts. The lineup includes a dedicated halwai and a pastry chef who oversees the restaurant’s dessert menu.
The Tandoor Reimagined
Unlike most modern restaurants, Sanjh leaned into traditional tandoor cooking by installing three gas and charcoal-fired clay ovens, each calibrated for a specific purpose. Meats go into a 900°F high-heat tandoor, vegetables roast over medium heat and breads bake in a low-heat tandoor for a smoky finish. These techniques anchor an entire “tandoor” section on the menu.
A Menu That Marries Precision and Flavor
Chef Assi’s new à la carte menu is designed to showcase both heritage and finesse. Highlights include:
- Nilgiri tandoori jhinga – tiger prawns in Sanjh’s signature herb blend
- Saag anjeer ke kebab – spinach and fig patties with hand-pounded spices
- Punjabi chicken curry – Cornish hen in a slow-cooked onion and tomato gravy
- Atta chicken – whole bird slow-roasted in dough, by advance order
- Tandoori macchi – mustard-marinated red drum fish
- Prawn mango curry – a tangy mix of prawns, green mango and coconut milk
Every dish is plated with artistic detail and built from house-ground spice blends, globally sourced proteins and Texas-grown produce.
“Chef Assi’s menu is creative, ambitious and deeply personal,” said Sanjay Joshi, CEO of Tivona Group, the hospitality company behind Sanjh. “It reflects everything we hoped for when we opened: bold flavors, refined technique and an immersive dining experience.”
What’s Next for Sanjh
Since its debut in 2024, Sanjh has become a key player in Dallas’s dining scene. With Assi’s leadership, the restaurant is sharpening its identity, committed to preserving the nuance of Indian cooking while delivering something rare: a meal that feels both rooted and revelatory.
For more information or to make a reservation, visit sanjhrestaurant.com.
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