Get aboard the soul food train with some Bunny Chow and Hungarian goulash
The beatles crooned, It’s been a hard day’s night as we walked into Sarah’s Soul Kitchen on Khader Nawaz Khan Road, and we couldn’t help but agree that the day sure felt like it. Sarah’s Soul Kitchen is a quaint little joint that serves up everything from quintessential Madras soul food, curd rice, to Kerala’s parotta and chicken curry. It’s even attached to Häagen-Dazs, so if you’re looking to grab a cup of salted caramel ice cream on the way out, you can do that as well.
Owned by business magnate Sam Paul, the restaurant is currently undergoing several tasting trials under the supervision of popular expat Chef Willi. The two of them previously collaborated on Jonah’s Meets Chef Willi. “We are trying to make the food more warm and filling,” says Chef Willi. “We want the food to be colourful and bright. And, it has to remind you of the Louisiana Blues or even Mardi Gras. The comfort and vibrancy is what I want to remind you of.” This 35-seater is named after Sam Paul’s 10-year-old old daughter Sarah, much like how he named his other restaurant Jonah’s Bistro, after his eight year old son.
As we flip through the menu, we quickly find our favourites. So it is the Chicken Pearl Barley soup first, a hearty concoction of barley, vegetables and chicken-y goodness. For vegetarians, we would recommend the Roasted Pumpkin Soup,which is a thick creamy soup topped with pumpkin seeds and an olive oil drizzle. For appetisers, we get the Spicy Chicken Sausage on toast along with a side of mushrooms and zucchini, which we thought was quite average. For mains, we got ourselves a rich Tenderloin Stroganoff and Bunny Chow.
While the former was perfectly cooked with the right amount of seasoning, we had to take matters into our hands with the Bunny Chow (quite literally!). The crusty bread bowl has a generous helping of chicken gravy for which you’ll have to ditch the spoons and dig in with your fingers. For pescetarians, there’s a Mustard Prawn cooked with the strong flavours of grain mustard sauce on a bed of corn meal polenta. The bland polenta serves as the perfect flavour companion to the sharp taste of the mustard. Keeping intact its core theme of serving comfort food, dessert is a warm Bread Butter Pudding with cinnamon dust and salted caramel, and a Classic Custard Caramel. In the end, we leave Sarah’s with our souls full with buttery gooeyness and a face full of smiles.
Meal for two: `500