Sita Ram and Sons

Open Time : 10:00 am to 4:00 pm

Entry : paid

Address : Regal Building, Ridge Sanjauli Road, Lakkar Bazar, Shimla, Himachal Pradesh, India

Why to visit Sita Ram and Sons

This little roadside eatery, one of the oldest in Shimla, is close to the famous Regal building and Christ Church. It is noted for its hot and full Channe Bhature served with crisp onions and is best paired with its Special Lassi. They don't have any seating. However, you can find a public bench nearby to eat on.

Why is Sita Ram and Sons so popular? 

  • They serve chana luchi, chana tikka, and chana kulcha as part of their limited menu. They also offer amazing burgers. 
  • There is no seating, and the restaurant is packed with patrons for as long as their supplies last, but one may still savour every single bite of their meal.
  • These Chana Bhaturas are so well-liked among Bollywood celebs, including Shimla-natives Preity Zinta and Anupam Kher, that they are enjoyed by them.
  • Due to their popularity and the fact that they run out of food quickly, arriving early is necessary to try their meal.

Timings: 10:00 a.m. to 4:00 p.m.

Price for two: INR 150/- (approx)

Nearby Attractions: The Mall (350 m), The Ridge (1 km)

FAQ on Sita Ram and Sons

Are Sita Ram and Son any vegetarian cuisine options?

Yes, vegetarian food is available at Sita Ram and Son. Even though, you should speak with the restaurant if you have any special requests.

Does Sita Ram and Son accept orders from parties?

But, you should contact Sita Ram and Son to see whether they take party orders since a lot of restaurants do.

Is home delivery available from Sita Ram and Son?

Yes, you can choose home delivery, but you might have to pay an extra fee.

Is takeout an option at Sita Ram And Sons?

Sita Ram And Sons does really provide takeout services.

Special Tip

Bhature that is tender and cottony soft, more akin to thick puris, is preferred. It is served with a generous piece of chhole that has been delicately sweetened, giving you plenty of excuses to feast.

By Abhilasha Prasad

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