Sometimes we tend to fall into dinnertime doldrums. Busy schedules lead to uninspired, redundant dining—from boring chicken and vegetables, to blah burgers and fries, or leftover pizza with extra grease. The solution? Sanskrit in Folsom. As you leave, belly filled to the brim, I guarantee your loved ones will be thanking you for introducing them to a world of exciting flavors and aromas.

I’m always dubious when restaurants throw around adjectives like “fusion” or, in this case, “new age.” Although Sanskrit serves many traditional Indian dishes (tikka masala, biryani, dosas, and palak paneer, to name a few) I was immediately drawn to their “Shared Plates” portion of the menu where some of said new age dishes reside.

Pahadi Chicken

I jumped with both feet (and tongue) into the flame, ordering the aptly named rasam “fire broth” soup—a sizzling chili- and black pepper-infused tomato and tamarind vegetable broth with hints of cumin and lentils. Though definitely not a dish for those with pyrophobia, a little of their soothing, cooling raita (a yogurt-based condiment studded with cucumbers) quickly quelled the cauldron.

After asking my gracious and knowledgeable server for their most popular shared plate, she directed me to the Bombay sliders. I really couldn’t understand how a spiced vegetable patty with caramelized onions in a toasted bun could be so wildly popular (almost everyone in the place ordered it), until I tried it. All I can say is WOW! The crispy, seasoned potato, tamarind chutney, and sweet onions were transformative—converting the lowly spud into something unbelievable (with the help of a mysterious seasoning they call “gunpowder”).

Bombay Sliders

Sticking with the “sharing is caring” theme, I followed up with tandoori shrimp: seven, perfectly portioned fire-grilled shrimp in a beautiful reddish-orange tandoori-yogurt marinade. Slightly piquant and salty, and served with a refreshing mint chutney, they disappeared before my eyes.

Next, it was time to move to the curry side of the menu—and at this point, I was joined by one of Sanskrit’s owners, Sushil Kamble. With his guidance, I ordered the pahadi chicken: a Sanskrit specialty not found in most Indian restaurants. This particular recipe is inspired by “Sunny Dhaba”, a popular restaurant from Sushil’s hometown in the western region of Maharashtra, India. The brilliantly intricate balance of mild curry, cumin, mint, and onions with tender diced chicken warmed the soul without burning the body; while the accompanying basmati rice and side of garlic naan, poori (deep-fried bread), or chapati (unleaved flatbread) made it a complete and ultra-satisfying meal. 

Tandoori Shrimp

“We chose to have a smaller menu done well,” Sushil explained, as I licked the bowl of curry clean, “and we’ll be adding more dishes as we go.” Say alavida (goodbye) to the doldrums—Sanskrit is an exciting new dining destination that’s here to stay.

Hours: 11:30 a.m.-2:30 p.m. & 5-9:30 p.m. (Sunday; Tuesday-Thursday), 11:30 a.m.-2:30 p.m. & 5-10 p.m.(Friday-Saturday), closed Monday

Try This: Street Tacos, Bombay Sliders, Tandoori Shrimp, Pahadi Chicken, Garlic Naan, Chapati, Tika Dosa, Paneer Butter Masala, Mango Kulfi

Drinks: Beer & wine

Tab: $$

Heads-Up: Vegetarian and gluten-free options; most vegetarian curries can also be made vegan; catering available; daily lunch buffet (menu posted on their Facebook page; offerings regularly rotate); spice levels can be adjusted; chicken nuggets, French fries, and other “kid-friendly” dishes; delivery available via DoorDash

by Lorn Randall  //  photos by menka belgal