Sakoon: A User’s Guide
Michelin Guide Recommended | Native Indian Owner | Stuffed Naan Bread | Specialty Curries | Modern Decor
Bread: rosemary and garlic naan
Meat entree: butter chicken
Vegetarian entree: paneer peshawari
Dessert: gajar halwa
About the Space: Carved into wooden panels, the familiar figure of Buddha greets guests as they enter Sakoon, where fiber-optic chandeliers cast a glow over the modern decor and a waterfall that ends in a pool of lotus petals.
Meet the Team: Owner Balkar S. Tamber was born in the small Indian town of Khanoor, where he grew up with a passion for cooking. His fellow chef at Sakoon, Alex Paul Xalxo, also has a fire in his belly when it comes to food. In fact, Mr Xalxo started his career at India’s Hotel Juhu Centaur in Mumbai, where his clients included such guests as President Bill Clinton.
Press and Praise: In its recommendation for the restaurant, Michelin Guide says "Sakoon draws big techie crowds for its lunch buffet—and transforms into an upscale, contemporary dinnertime experience come sundown."
Paneer: a white South Asian cheese made from boiling cow's or water buffalo's milk and curdling it with whey; it dates back to at least 6,000 BC.
Gajar Halwa: a North Indian and Pakistani sweet pudding made from grated carrots cooked in a pot with water, milk, and sugar.
While You’re in the Neighborhood
Before: House keys, safes, and hundreds of other facinating items open up before you at The Jehning Family Lock Museum (175 Castro Street).
After: Try on some old-fashioned clothing, or even a costume, from Empire Vintage Clothing (831 Vila Street).
If You Can’t Make It, Try This: the naan and chicken tikka masala at Shezan (216 Castro St).