Conceptualized by Lounge Hospitality, Sanchez & Sriracha is a union of two restaurants under one roof. With their outlets existing in Bengaluru’s UB city as well as Indiranagar, Sanchez & Sriracha are considered to be the coolest hang-out places that offer the best of both worlds by serving two cuisines under one roof. While Sanchez doles out the best of authentic Mexican preparations, adjoining Sriracha is the home to an eclectic selection of contemporary pan Asian cuisine offering two distinctive experiences – the live Robatayaki grill and Cambodian Khmer delicacies. Ably managed by celebrity Chef Vikas Seth, the menus of both eateries are the result of Intensive research conducted personally by the chef and his team through the culinary hotspots of Mexico & Asia.
Sanchez’s offering includes an array of authentic Mexican and Tex Mex dishes, along with a bar dedicated to one of the finest Mexican export – Tequila and Margarita. Sanchez is a lively Mexican restaurant that brings you a scrumptious slice of Mexican heritage and cuisine, in all its unique flavors, textures, and aromas; and dishes that have never made it past the Mexican borders. Chef Vikas Seth has curated the menu of the restaurant after having visited the homes of renowned Mexican chefs and local markets in Mexico.
Must try recommendations from Sanchez, UB City’s curation include live Guacamole prepared at the table, Ajillo Smokey Chipotle Chicken, Mexican Ceviche made with the ‘fresh catch of the day’ fish, Homemade Mexican Chorizo Tamale, the Sanchez Burrito Bowls, Zucchini, Corn Jalapeño Baked Potato Skins, and oozing Churros. A meal at the restaurant is incomplete without Sanchez’s sumptuous signature dessert, Tres Leches.
Sanchez Indiranagar is quite popular for its tacos, and signature avocado toasts made from in-house Bolillo bread with a bunch of Sanchez’s tasty interpretations to it.
The dessert section provides ultimate indulgences such as the Chocolate Nachos, the decadent Dark Chocolate Guacamole (also available in a vegan option), and the Dulce de leche Ice Cream Taco.
Sanchez’s counterpart, Sriracha’s extensive menu, also designed by Chef Vikas Seth, traces a path taken by our chefs across the Orient, making stops at Thailand, Hong Kong, Japan, Indonesia, Vietnam, China, and the relatively gastronomically unexplored Cambodia and the culinary world’s hot-spot, Singapore. The creations on the menu seamlessly blend the age-old East Asian traditions with the new.
The Indiranagar outpost of the restaurant offers a live Robatayaki grill and Cambodian Khmer cuisine along with contemporary Pan-Asian. For those who are not that familiar with Khmer cuisine, it's basically smoking meats and vegetables on a live charcoal grill surrounded with soup on the outside.
The highlights from Sriracha UB City’s menu include Wild Mushroom Purple Dumplings, Sriracha’s Som Tam – Green Papaya Salad, made live at the table, Banana Blossom Salad, Steamed Open Buns (Bao), Cantonese Roast Chicken, and Sumatra Dark Chocolate Mousse.
There is a separate menu for Sushi that features Maki, Nigiri, and Sushi Boats in non-vegetarian and vegetarian options.
From Sriracha's Indiranagar Robata & Contemporary Pan Asian dining’s menu try signature grills like the Fresh Turmeric & Red Chili King Prawns with plum and pineapple salsa, the Scallops with Togarashi Dust, Pork Belly Char Siu, Shitake Mushroom in garlic soy butter and Pandan Leaf Wrapped Cottage Cheese.
Gargi Bisht is an event copywriter/conceptualizer turned writer currently working with EazyDiner Pvt. Ltd. Compulsive eater, book hoarder, dog lover and pop culture enthusiast with an innate love for storytelling. Usually the quietest person in the room, Gargi is an introvert who loves her own company. When not eating, can be found in front of her laptop watching movies. Knows a thing or two about art and literature.
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