Dahi Ke Gucchey: Sanjh Restaurant Shares A Signature Recipe from Its New Menu
India-West Staff Reporter
LAS COLINAS, TX – Sanjh Restaurant & Bar, a fine dining establishment near Dallas, has appointed Sarabjit Singh Assi as its new executive chef. With over a decade of experience in prominent Indian kitchens, including Daryaganj Restaurant, he is introducing a menu rooted in regional Indian tradition and elevated with modern techniques.
“My cooking is driven by purpose,” said Assi. “It’s about honoring the soul of Indian cuisine while reimagining it through storytelling, technique, and presentation. At Sanjh, we’re not just serving food—we’re creating an experience with every dish.”
The new menu reflects this approach by focusing on authenticity and detail. A team of 14 chefs, each with a specialized culinary craft, works in the kitchen. A central feature is its three gas and charcoal-fired clay tandoors, a traditional technique that has become rare. Each tandoor is designed for a specific use: a high-heat tandoor for meats, a medium-heat tandoor for vegetables, and a low-heat tandoor for breads.
A key element of the menu is the use of custom, in-house spice blends. Forty different spices are sourced whole from India, then ground and blended fresh weekly in what the restaurant calls its “spice house.” These blends, such as the smoky kebab masala and the fragrant garam masala, form the foundation of many dishes.
Highlights include nilgiri tandoori jhinga, made with tiger prawns; saag anjeer ke kebab, a vegetarian dish of spinach and figs; and punjabi chicken curry, a North Indian preparation of Cornish hen. The menu also offers atta chicken, tandoori macchi, and prawn mango curry.
Here is a recipe from the kitchen:
Dahi ke gucchey
These are crispy fritters made from curd and cottage cheese, rolled in kataifi and served with a trio of purees.
Ingredients
For the filling: hung curd, cottage cheese, corn flour, milk powder, ginger, green chili, coriander, cardamom powder, salt, and crushed black pepper
For the coating: kataifi and corn starch
For plating: roasted beetroot puree, lemon pickle puree, and Greek yogurt
Method
- To prepare the hung curd, place a muslin cloth or cotton handkerchief over a strainer and let the whey drain into a bowl.
- In a mixing bowl, combine the hung curd with all the other filling ingredients and stir well.
- Preheat oil for deep frying in a small pan. The kebabs cook quickly on high heat, so it is important the oil is ready.
- Take a large tablespoon of the filling mixture and roll it into a ball. Then, roll the ball in kataifi.
- Deep fry the gucchey until golden brown. Remove them and place on a paper towel to absorb excess oil.
- For the sauce, mix the roasted beetroot puree, lemon pickle puree, and Greek yogurt together.
- Serve the dahi ke gucchey with the prepared sauce.
