Sukoon isn't your typical dining spot. Nestled as a garden with '80s music playing in the background, it caters to those seeking tranquillity amidst the urban hustle and bustle, offering a delightful array of vegetarian, vegan and satvik food. Think of a beautiful greenery setting where simplicity merges with the extraordinary. It's designed in such a way that it’s more than just a place to eat. The food here boasts unique flavours in their myriad of dishes that includes the likes of smoothies, nutritious bowls, salads, wraps, breakfast treats and a meticulously crafted menu of appetisers, mains and desserts.
Ambience Sukoon is a space adorned with warm tones and inviting decor that sparks conversation. The absence of electronic devices sets the stage for an experience focused solely on flavours, aura and companionship. Sukoon is a haven that nourishes both the body and soul, encouraging guests to immerse themselves fully in the moment. After all, Suren Joshi, the Founder, wanted to create a nostalgic experience, hence the exclusion of all inventions post-1999, including digital payments.
Food The whole idea behind Sukoon’s menu comes from Chef Richard D’Souza, the head chef of the restaurant, while Chef Tanvi Shah—the creative force behind the restaurant—runs the show on a daily basis. Growing up in a predominantly vegetarian family has allowed her to create a menu that stands out from other vegetarian places, given the fact that the ideas to explore and experiment come easily to her. Her true motive behind the menu is to bring back the often-forgotten satvik food, and of course, at the same time she has added a few vegan options to keep up with the rising trend.
Sukoon's food ranges from soulful options like Sourdough Toast and Ragi Dosa to sumptuous mains like Wild Mushroom Congee and Bharwan Karela. The menu has energising choices like Jowar Bhel, vibrant dishes such as Rainbow Noodle Salad and satisfying wraps.
What we tried The options available at Sukoon are umpteen and we were spoilt for choice with their expansive menu. However, we went there with a big appetite and savoured many of the well-known dishes. Chef Tanvi’s favourite was the Kichu Chaat, a dish she learnt from her grandmother was what made it to our table first. For all the chaat lovers, this is something you wouldn’t want to miss. We also tried their Kurkuri Bhindi, Undhiyu, Jowar Bhel, Sabudana Thalipeeth, Dal Vada and Ragi Dosa.
What worked The Kurkuri Bhindi delighted us with its crispiness and subtle spice, the perfect blend of crunch and flavour. The Sabudana Thalipeeth with its crispy exterior and soft, flavourful centre, was just a perfect amalgamation of sago pearls, potatoes and spices, offering a unique and satisfying twist compared to any other traditional flatbreads. However, our top pick undoubtedly goes to Undhiyu, a cherished winter delicacy that's typically found in limited availability at restaurants.
Verdict Dining here wasn’t just about the food it was an invitation to disconnect and immerse yourself in a truly enriching experience. If you too wish to enjoy a meal in the sukoon of nature, away from the distractions of the digital world and the stress of your daily routine, a visit here is just the thing that you might need.
So when are you heading to Sukoon for your moment of tranquillity?
Tarvene is a chocolate and chai fiend who is constantly on the hunt for cute cafes. You can catch her baking some Biscoff cheesecakes or binge-watching Netflix shows. She likes filling up her free time painting, listening to music or going on long drives.