If you're yearning for authentic South Indian cuisine beyond the usual dosa, idli, or vada, there's exciting news. Chef Manav Suri, a well-known figure in Chandigarh's culinary landscape, has launched his latest restaurant, Qisa. This establishment offers a daring exploration of dishes inspired by the Southern spice route.

Located in Sector 17, Qisa features a tranquil ambiance adorned with traditional designs and lush greenery. Chef Manav, always sporting a warm smile and a turban, feels completely at home in this inviting space. His extensive experience in the culinary world has influenced every aspect of Qisa, from its menu to its overall atmosphere.

The offerings at Qisa are anything but ordinary. The menu begins with dim sums infused with coastal flavors, including Kadhi Pata Edamame, Andhra Qorma Vegetables, Coorgi Mutton Roast, and Curried Prawn Har Goa. Among Chef Manav's personal favorites is the Mutton Pepper Roast served with Appam, which is rustic, flavorful, and deeply satisfying. Another highlight is the Kathal Nihari, paired with soft Khameeri Roti, and garnished with ginger, green chilies, fresh coriander, and a lemon wedge, making it both comforting and delicious.

Chef Manav has a profound appreciation for the nuances of Southern spices. He explains, "Fennel, cardamom, black pepper, cinnamon, star anise, cloves, and paan ki jad are essential ingredients." He elaborates that Malayali garam masala emphasizes cardamom and black pepper, while Tamilian cuisine focuses on peanuts and chilies, and Karnataka cuisine highlights saunf.

Manav's culinary journey began in his childhood, influenced by his grandmother's delectable cooking. His grandmother, Harbhajan Kaur, famously started her Barfi business at the age of 90, and Manav proudly continues that legacy. His passion for cooking ignited early on, as he recalls, "My mother would pack simple meals like Chiniwali Rotis or Malai Rolls," which inspired him to innovate with his lunchbox creations.

While his peers pursued careers in engineering and medicine, Manav chose a different path by enrolling in a bakery and patisserie course at IHM Aurangabad, one of the few options available at the time. This decision led him to work in the kitchens of five-star hotels across major cities like Mumbai, Pune, Goa, Bengaluru, Chennai, and Kolkata.

Upon returning to Chandigarh, he brought back a wealth of flavors, techniques, and inspirations that he had gathered over the years, which were evident in his previous ventures such as Gusto, Four Folks, and Dastaan.

Qisa is not solely focused on South Indian cuisine; it also reflects Manav's personal food experiences. A brief period in Mumbai introduced him to Vada Pav, and he honors this street food with his own version, served with Nashik Shingdana (peanut crumble) and Date Chutney. This dish remains true to its street food roots while being elevated in presentation.

To combat the summer heat, guests can enjoy a refreshing lemongrass cooler called Saigon Sol, which is light and fragrant. For dessert, the Coorgi Coffee Brownie paired with a scoop of ice cream provides a rich and indulgent conclusion to a spice-filled meal.

Every dish at Qisa tells a story, weaving together the places Manav has worked, the meals he cherishes, and the memories he shares with his guests. With its earthy decor, regional authenticity, and personal touch, Qisa promises more than just a meal.