When service has no boundaries
Sam’s may be headquartered in Chennai, but it embraces the world in more ways than one. Some heartwarming triumphs of service have traversed long miles. Mexican chefs to regale Chennai with original margheritas, nachos and burritos way back in 1999, sushi and sashimi specialists from Japan, maras dondurma experts from Turkey ... all flown in on demand.
When regions share
their secrets
To capture the very essence of a recipe, it takes a chef whose past is steeped in the region’s precious folklore and agrarian bounty. Sam’s has often brought in speciality Wazwan chefs from Jammu-Kashmir, Bohra cuisine maestros from Gujarat, sweet masters from Delhi, chaat masters from UP and Kolkata, grand old maharajs from Lucknow … to honour the history.
Nuremberg, Turkey, Mexico, Korea, Amritsar, Lucknow, Mexico, Jammu-Kashmir, Assam, Goa, Kanpur
Nuremberg, Turkey, Mexico, Korea, Amritsar, Lucknow, Mexico, Jammu-Kashmir, Assam, Goa, Kanpur
When ingredients
fire the imagination
Rare delicacies emerge from carefully chosen produce, meats, condiments and spices. At Sam’s it’s always about the genuine article. It could be a leg of raan from Peshawar, bratwurst from Nuremburg, Germany or gochujang from Korea … discovering the treasures, respecting the legacy and paying tribute to the true source are part of the process.
When cuisines are
enriched by generations
Every dish has a storied origin, one that is enriched by a colourful past. Every dish also has modern narrative, one that resonates with scions of today. The two eras collide in delicious harmony at Sam’s, creating menus that are fluent in Lucknowi biryani and tunday, Amritsari kulcha, Goan vindaloo, Northeastern tenga … right down to Kanpuri gilhori paan!
