"Khaana toh bahana hai, par ghar ka swaad to Sikori mein hai." Two generations, one cookbook, three outlets.
Sikori was born from the conviction that the food we miss most is the food cooked in our own homes.
Raj Kumar Poddar built it on twenty years of business instinct from Patna, a city that takes its dal as seriously as its history. His son Himanshu brought it to Bengaluru with the discipline of a civil engineer and the curiosity of a foodie who hates compromise.
What you taste here is a jugalbandi: tradition on one side, a bit of contemporary craft on the other, and a generous heart in the middle. Pure veg, always. Built to be the kind of place you bring your parents to, and the kind of place you also bring your friends after a long Friday.
Recipes that are a jugalbandi of tradition and innovation, plated to leave you saying, wah!The Sikori kitchen philosophy
From the Sikori brand book. Hung in every kitchen. Lived at every table.
An open kitchen, an open invitation. We make food that everyone, from the chaat fanatic to the Jain family, will find a favourite in.
Pure veg. Honest sourcing. We are happy to tell you where your paneer came from, and what oil we cook it in.
We believe in the goodness of the old ways. Dal makhani gets twelve hours on slow fire. Baati gets baked, never microwaved.
Nothing pairs with piquant food like a witty word. We try to put a smile on the menu and the table.
Sikori is a family business in the literal sense. The directors share a dinner table, a balance sheet, and a strong opinion on how dal should taste.
Twenty years in Iron & Steel in Patna, where business is built on relationships and food is built on patience. Raj Kumar brings both to Sikori. He runs the kitchen, holds the recipes, and refuses to plate anything he would not serve at his own table.
"The dal that tastes the same on Tuesday and Sunday. That is the standard."
Jyoti is the keeper of the Poddar kitchen's deepest archive. The recipes handed down through three generations of Bihari and Marwari cooking, the ratios that no cookbook quite gets right, the kind of intuition that turns ingredients into memory. Anything that begins with a tadka and ends with ghee tends to have her signature, somewhere in it.
"A good tadka is not a technique. It is a timing, and the timing lives in the hands."
Civil engineer who chose to build something a little softer than concrete. Himanshu carried the family kitchen from Patna to Bengaluru, opened the flagship in Kalyan Nagar, and quietly built the B2B engine behind 50+ corporate kitchens around Manyata Tech Park.
"Every catering enquiry lands in my inbox personally. That is a feature, not a bottleneck."
Praachi looks after the guest side of Sikori. The way you are greeted at the door, the way a catering brief is heard before it is quoted, the small details that turn a meal into a memory. If Sikori feels like home, this is who put the home in.
"Hospitality is not a department. It is the whole reason we cook."
Ishani holds Sikori's brand voice, the look-and-feel of every menu and every Instagram post. She is the reason the photography you have scrolled through looks the way it does, and the reason no plate leaves the kitchen unless it would also photograph well.
"A great dish should taste even better than it looks. Both jobs are mine."
"At our table, there are five chairs, one menu, and a thousand opinions on the perfect tadka."The Poddar family · Sikori
The flagship. Three kilometres from Manyata Tech Park, the menu built around chaap, thalis and chaat.
The B2B engine. Catering volumes pick up. The first fifty corporate clients sign on.
A quick-serve outlet at the mall food court. Chaats, thalis and the sweet counter, ready-to-eat.
Walk-ins are welcome at every outlet. For groups, large reservations and catering, drop us a line.