About

Let us open your senses and take a bite into real India. We will amaze and excite you with our clean, flavoursome, wholesome tasty Indian street food treats.

It all started from the foothills of the Sivalik Range of the Himalayas, a town called Chandigarh known for its architecture and food. Coming from a long line of restauranteurs, Sid (Siddhartha) Sagar, the new Director and Dharmendra Pratap Suman business partner of Indian Enroute was always cut out for hospitality.

Sid, having worked in kitchens alongside his father and master chefs throughout his teens, he had developed a bank of recipes which was passed on to him along with the skills and techniques which he is proud of. Sid gained his first hotel management qualification at IHM from Kolkata which is famous for its Kathi rolls, Puchka (Pani-Puri) and Luchi to name a few. This is where his love for street food first developed.

His first stint as a chef was in the Oberois Resort at Vanyavilas in Ranthambore as part of the opening team where he learned new world cuisine working under some of the best chefs in India. He refined his Asian cuisine which was already in his blood from childhood and took them to new heights.

There was no looking back after that. He gained quality experience with world-renowned Hyatt hotels worked on cruise liners in the USA, along with some International hotel chains: Best Western, Marriott’s, Barceló Hotels, Principal Hotel. Sid became a Head Chef by the age of just 32, at Hallmark Hotels, in 2011 where he even catered to the cream of the Bollywood elites.

During the pandemic when this job was at risk, he thought about pursuing his dream and opening his own eatery where he can put his passion into cooking and Indian Enroute was born. He brought his college friend, Dharmendra Pratap Suman, in as a partner to fulfil this dream. Dharmendra, who like Siddhartha, has experience in the catering industry, specialising in Indian cuisine.

Dharmendra started his career in the hotel Hindustan in Kolkata as a kitchen executive trainee, worked with the world-renowned Taj Hotels, before bringing him to the UK where he worked in the famous Blue Ginger Restaurant in London, an Indian street food eatery. Before coming to Indian Enroute Dharmendra was an Executive Chef with Kerry foods producing ready Indian meals for supermarkets like Tesco, Sainsbury and to name a few.

With 40 years of experience between them, they wanted to share their first venture at Indian Enroute in Hucclecote, Gloucester in Gloucestershire