A serene Buddha statue sits pretty at the entrance as I step into the sprawling Sazz Kitchen on a breezy evening. After a quick stroll of the outdoor space set amidst ample greenery complete with a giant TV screen playing an cricket match, I settle for indoor dining that has Bali-inspired décor, and tables filled with families and friends tucking into sushi rolls, ramen bowls, kebabs, and wood-fired pizzas.Rithish Krishnaraj, managing director, who comes from a jewellery manufacturing background, envisioned Sazz as an experience-led, culinary-forward brand that brings global cuisine under one roof while creating an emotional connect with diners. “We wanted to curate an experience beyond food,” he says. “From a coffee experiential centre and retail spaces that sell coffee beans, sourdough loaves and merchandise, the idea is to create a lifestyle campus where people come together to celebrate, unwind and spend quality time over good food.”
A view of Sazz Kitchen and Lounge
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Special Arrangement
I start my dinner with a hearty bowl of crab soup. “It’s a happy marriage of Chettinad style spices finished off with a dash of European ‘secret’ sauce,” says executive chef Naga Arjun as I contemplate the creamy spin to the delicious, fiery soup. Soon, the green kanthari chicken dumplings steal the show. The soft dumpling filled with minced chicken blends Kerala’s kanthari or bird’s-eye chillies with classic dim sum and packs a zesty flavour.
