Having moved from Ju’er Hutong to the relatively quieter Beiluogu Xiang at the end of last year, Santoor managed to avoid the Nanluogu Xiang demolishing by a fluke. Turning five in August later this year, the restaurant continues to offer a solid selection of authentic Indian and Bangladeshi delicacies.
Compared to its former Ju’er Hutong space, the new location is tucked away on the second floor. Its small yet homely feel, partly thanks to an eyecatching color scheme of daffodil walls and emerald table cloths, and pecan colored cupboards matching purple chairs, means that it makes for an inviting and unpretentious dinner spot with friends or a date.
The à la carte menu includes a wide range of samosas, curries (lamb, chicken, mutton, and vegetables), rice, and naan.
The first dish to arrive was the palak paneer (RMB 40), featuring cubes of cottage cheese suspended in spinach puree, a hint of cardamom adding some spices to balance the earthy spinach.
However, our favorite was the old classic butter chicken (RMB 58). Full of boneless chicken straight out of the tandoor oven, this dish is a lovely tangerine color due to the tomatoes used in its preparation. The acidity of the tomatoes is rounded off by a generous chunk of butter, while the sweetness from the chopped onion works well the moreish taste of grilled garlic and its lasting spicy kick.
The dhal makhani (RMB 42) also proved irresistible even though we were already full. Including tender and creamy whole black lentils, and a spicy flavor courtesy of onions, garlic, tomatoes, and sliced ginger, we couldn't help but mop the whole thing up with a soft and crisp garlic naan. You might want to skip out on the latter if you're on a first date, however, as the strong garlic may put a damper on any moves you have planned for later in the evening.
In terms of desserts, we found the homemade gulab jamun (RMB 25), milk based sweet balls in syrup, a little too sweet for our liking, but the garnish of flaked almonds did help temper the sugar a little. Those less keen on dessert can substitute it for a cold masala tea (RMB 20) or mango lassi (RMB 25) to ease the burn of the curries in the hot summer months.
Santoor nails all the essential flavors and Indian staples, and the vibrant flavors do enough to distract from the simple aesthetics of the restaurant. We recommend visiting with a group of friends so you can share the love (and an increased number of dishes from the menu) and enjoy a curry-induced food coma together.
Santoor
Daily 11am-11pm. 2/F, Jia 70 Beiluogu Xiang, Dongcheng District (6402 0310)
萨都里：东城区北锣鼓巷甲70号2层
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Email: tracywang@thebeijinger.com
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Photos: Tracy Wang
Yeah, that's it. The author uses the phrase in the last sentence. I find the phrase a bit over used but in regards to this restaurant, it's accurate. I just can't help myself at Santoor. Everything on the table must be devoured as fast as possible.
Have you tried Chicken Tikka Chapati Burritos?
I'm generally against the generic phrase "food coma," but in this case it's absolutely correct. One of my favorite restaurants in Beijing. Great article.
food coma,?
Food Coma: "The feeling of listlessness, bordering on sleep, that one feels after eating a large meal, often caused by a rush of blood to the stomach and intestines during food digestion."
