Meaty affair @ Sando Club
Jassil Jamaludhin and Chef Carl Pinto have been best friends since sixth grade. After pursuing different careers in varied cities, their jobs finally brought them to Bengaluru at the same time.
In the city, Carl — a hotel management graduate who worked with SodaBottleOpenerWala, Bombay Canteen and Mimi Kakushi in Dubai — missed cooking. And Jassil, who enjoyed designing experiences, decided to kickstart Sando Club with intimate brunches at home. “We started hosting people in groups of eight at my home in July 2023 as a hobby and a way to meet people over good food and music. We hosted over 100 people across 10 to 12 brunches over the year,” says Jassil, who has a background in graphic and product design.
A hot grilled sando with tomato-red bell pepper soup | Photo Credit: Sharon Reji
It was over the course of these brunches that the duo realised how Bengaluru, and India in general, lacks a “solid sandwich shop”. “That’s what the menu of our brunches became. In October 2024, we put up a stall at the Big Feed Festival, and sold over 100 sandos in under three hours. Then we went to Echoes of Earth, and sold over 400 sandos in two days,” says Jassil. “The love and support we got was out of the world, and showed us we’re onto something.”
Today, the brand offers three sandos: chicken katsu sando, tiger prawn katsu sando with soy cured egg, and a hot grilled sando with tomato-red bell pepper soup, that are offered at pop-ups or pre-orders over the weekend. “We’re intentionally keeping the choices low, and ensuring every item on the menu is a mind-blowing experience for the customer,” says Jassil, who sources the bread from a local artisanal bakery called Flour Affair. All sauces are crafted in-house, such as the hot sauce made from red and yellow habaneros, red jalapenos, and pears. The chilli-pear remains from the sauce are used to make their signature hot red jam, “the spice kicker in our hot grilled cheese sando”.
For 2025, the duo at Sando Club is looking at expanding the menu with varied meats | Photo Credit: Sharon Reji
For 2025, the duo is looking at expanding the menu with varied meats. “We are also looking at limited edition drops of meats such as duck, crab, etc. Right now, we’re working on a completely different vegetarian sando, and experimenting with tender coconut, jackfruit, and cauliflower as the main ingredient,” says Jassil, who also plans to open a sit down shop this year.
@sandoclub.in on Instagram
A bagel sandwich at Loafer & Co | Photo Credit: Special Arrangement
All things homemade @ Loafer & Co
In 2020, two years after launching Loafer & Co with a range of millet loaves, ancient wheat sourdough, Japanese milk loaves, and other breads, Pranav Ullal officially launched the brand’s gourmet sandwich wing. Albeit only at flea markets, weekend pop-ups, and conferences wherein he offers sandwich boxes. “The bread is what makes or breaks a sandwich. If you have good bread then everything else falls into place relatively easily. Good produce for the sandwich fillings such as leafy greens and good quality meat or vegetables are also key. Homemade condiments can be a game changer, and making things such as mustard, mayonnaise, and fermented vegetables like sauerkraut and kimchi can elevate any sandwich,” says Pranav, who draws inspiration from sandwiches around the world.
Pranav has designed different sandwich breads depending on which sandwich variety he is making | Photo Credit: Special Arrangement
Since he bakes his own bread, over the years Pranav has designed different sandwich breads depending on which variety he is making. “The menu is always different depending on the event. We have made everything from New York/Montreal/California-inspired bagel sandwiches to BBQ style pulled pork and grilled cheeses using locally sourced cheeses and other ingredients. We have also made vegan sandwiches with house-made vegan cream cheeses and vegetables sourced from farms around Bengaluru,” he adds. Most condiments at the brand are also made in-house. These include a vegan pesto, vegan cream cheeses and aiolis. “When we can’t make our own, we usually source from local brands or makers. Chili oils, for example, are usually from Brownkojiboy in Goa and fermented condiments from The Cubbon Table in Bengaluru,” says Pranav who is in the process of setting up a permanent sandwich shop.
@loaferandco on Instagram
The vegan mushroom Philly cheesesteak sandwich at Candice’s Gourmet Sandwiches | Photo Credit: Special Arrangement
World on a plate @ Candice’s Gourmet Sandwiches
Having lived in New York City for a decade, Candice Lock returned to Bengaluru and wanted to offer Indians a taste of the many “sandwiches from all over the world” that she had savoured in the US. At Candice’s Gourmet Sandwiches, which she opened in 2018, she offers sandwiches inspired from “personal cravings”. “I wanted to recreate all the sandwiches I used to eat while living in New York City, like banh mi from Vietnam, Cubano from Cuba, Pambazo from Mexico or Philly cheesesteak from Philadelphia, USA,” says the head chef and partner, “I’m a big believer in using local ingredients, but my Bengaluru customers love punchy flavours so I experimented a lot with adding extra zest into each sandwich we offer.”
A mini chicken banh mi | Photo Credit: Special Arrangement
Popular offerings include the chicken and cheese sandwich, chicken banh mi, Cuban sandwich, Philly cheesesteak sandwich, among others. “Each sandwich has its own sauce and condiment combination,” explains Candice. For example, the chicken banh mi has morsels of chicken thighs coated with a lemongrass marinade and then grilled. “Banh mi sandwiches that originated in Vietnam are stuffed with other condiments. We add pickled radish and carrots, slices of cucumber and a handful of cilantro,” she says, adding that they have recently launched fried sandwiches such as crispy fried chicken or fried mushroom in soft brioche buns.
@candicesgourmet on Instagram
Published - February 06, 2025 05:23 pm IST
