When you’re far from home, in a foreign land filled with unfamiliar accents and different spices in the air, it’s often the craving for real food—comfort food—that hits the hardest. For many Indians abroad, that means one thing: an authentic plate of Indian cuisine. And while Canberra, Australia’s quietly cosmopolitan capital, is rich with global flavors—from Malaysian and Turkish to Japanese and Iranian—finding an Indian restaurant that gets it right can feel like a treasure hunt.
I’ve sampled my way through the city’s Indian food joints, only to discover that many have been... let's say, overzealous with the "fusion" label. Paneer tacos? Butter chicken sushi? No, thank you. Then I found Sankalp—a centrally located gem in Belconnen that feels like a warm, familiar hug in the form of vegetarian Indian cuisine. Part of a respected international chain, Sankalp in Canberra doesn’t try to reinvent Indian food. Instead, it celebrates it.
The Ambience: More Than a Meal
Walking into Sankalp is like stepping into a cozy Indian home. The staff greet you with genuine warmth, eager to offer suggestions, and even open to feedback—something I deeply appreciated. There’s a sense of hospitality here that feels unmistakably Indian, where food isn’t just served, it’s shared.
The Starters: A Nostalgic Journey
I began my meal with Pani Puri and Papri Chaat, and calling them "delicious" would be an understatement. The tamarind chutney in the chaat was tangy, spiced just right, and instantly reminded me of the street vendors in Delhi. The curd was fresh and herbed perfectly—creamy without overpowering the crispness of the papri.
The Gobi Tikka was another standout—florets of cauliflower marinated in herbs and garlic, then chargrilled to smoky perfection. If you love that subtle singe of tandoor, this one’s a must-try. Sankalp’s starter menu is expansive, with options that span North Indian, South Indian, and even Indo-Chinese bites. From Dabeli and Vada Pav to Bombay Veg Frankie and innovative idlis and vadas, there’s something here for every craving.
Dosa Heaven: A Ghee-Kissed Love Affair
While the entire menu is worth exploring, the dosa section truly shines. Made in pure Indian ghee, each dosa is crisp, golden, and indulgent in the best way. Whether you're in the mood for the fiery Mysore Chatpata Dosa, the herbaceous Nilgiri Dosa, or even a fusion favorite like Chocolate Dosa, you’re in for a treat. Try them with their signature gunpowder chutney for an extra kick.
Curries with Character: North Indian Royalty on a Plate
Among the North Indian main courses, the Paneer Methi Garlic is an aromatic blend of fenugreek and garlic in a rich tomato gravy. Each ingredient holds its ground, creating a balanced and flavorful dish that pairs beautifully with soft, garlicky naan. The Kaju Curry was a standout for me—creamy, luxurious, and delicately spiced. Just one bite transported me straight to the regal kitchens of Rajasthan. Rich, yet comforting. In the dal section, Dal Bukhara is not to be missed. Made with whole urad dal and kidney beans, it’s simmered slowly overnight for a deep, earthy flavor, then finished with a tempering of garlic and tomatoes, and a swirl of cream and butter. It's soulful, satisfying, and perfect on a chilly Canberra evening.
Sweet Endings: A Taste of Celebration
If you still have room for dessert (and I strongly recommend that you make room), Sankalp offers Indian classics like Rasmalai, Gulab Jamun, and a fusion favorite: Brownie with Ice Cream. Each dessert is a celebration of textures and nostalgia, the perfect ending to an already memorable meal.
Final Bite
Sankalp isn’t just a restaurant—it’s a reminder. A reminder that authentic Indian food doesn’t need to be reimagined to be relevant. Sometimes, it just needs to be done right—with tradition, warmth, and lots of ghee. So, whether you’re a homesick Indian student, a curious Aussie foodie, or just someone on the hunt for real Indian flavors in Canberra—Sankalp is your go-to.