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Sangam: Resilient Excellence

By Henry Stark

Sangam, an Indian restaurant located on Eddy Street in Collegetown, is an example of the resilience and perseverance of some restaurateurs in Ithaca. Sangam remained open throughout the Pandemic, despite severe sta ng issues. For patrons, the most impactful was Sangam’s ending their popular lunch bu et. However, the menu still o ers an extensive selection of soups, appetizers, Tandoori specialties, beef, lamb, goat, chicken, rice, and seafood items. Indian cuisine is well known for cooking with vegetables and there are more than two dozen items in this category. ere are handwritten signs on the door and in the front window, “Dishwasher wanted.” is explains another series of adjustments. Meals are served on cardboard plates, with white plastic teaspoons, and slightly larger black plastic forks. Water comes in a plastic glass, while Chai tea arrives in a paper cup. Courses are served in a variety of takeout dishes, which certainly makes it easier to take home whatever you don’t nish in the restaurant. ese adjustments have allowed Sangam not just to keep operating in this challenging environment for restaurants, but to still serve lunch and dinner seven days a week.

Resiliency and exibility aren’t the only things to admire about Sangam: e food is excellent. A combination of varying ground spices, especially cardamom and sa ron, is evident in almost all the dishes served here. Lamb Shahi Korma ($16.95) consists of pieces of lamb cooked in butter, mixed with almonds, and served in a cream sauce. It was slightly spicy and delicious. e lamb pieces were tender.

If you prefer poultry to lamb, you might enjoy Chicken Mango ($14.95). is one wasn’t spicy at all. e chicken pieces were marinated in a mango sauce and cooked with small bits of broccoli and some mild spices. e mango sauce added a subtle sweetness to the avor pro le.

Sangam has adjusted so it could remain open seven days a week throughout the pandemic. (Photo: Provided) ere’s a section of the menu devoted to Rice Specialties. e Indian word for this is Biryani which is Basmati rice mixed with veggies and/or meat. I tried Shrimp Biryani ($16.95). It was slightly spicy and included about eight, medium, beautifully cooked shrimp, along with some onion slices, green peppers, broccoli, and a variety of herbs, nuts, and raisins. Another dish I can recommend was listed in the Tandoori Specialties. A Tandoor oven is made of clay, usually from India, and heated with charcoal. e slow and steady heat helps retain the juices of the meats, and breads are cooked on the walls of the oven. e dish I ordered was Tandoori Mixed Grill. It included a full chicken drumstick, bits of chicken, tender sh let pieces, some ground lamb, along with a portion of Naan bread. A generous portion of Basmati rice is served with most dishes. ere’s a large selection of Tandoori breads. I selected one of the 18 o erings: Kashmiri Naan ($4.50). It was a large portion, served in foil, and avored with raisins, nuts, and bits of coconut. I admire the management of Sangam for continuously serving quality, authentic Indian food, seven days a week, lunch and dinner, without ever closing during the Pandemic or because of sta ng shortages. Tidbit: Sangam is an Indian holy place at the con uence of the Ganga and Yamuna rivers. It can also mean where two young people’s hearts merge and become one. Sangam Indian Restaurant, 424 Eddy Street, (607) 273-1006, is open seven days a week from 11:30 a.m. until 10 p.m.