Annapurna Dhaba: A 119-year-old culinary legacy of tradition, taste
In a world where businesses rise and fall with fleeting trends, one establishment in Hoshiarpur has withstood the test of time, becoming a beacon of heritage dining—Annapurna Dhaba. Now a renowned family restaurant, this legacy stretches back over 119 years, offering a rare blend of tradition, taste and timeless appeal.
Rooted in Tradition
The story of Annapurna Dhaba began in 1906, during the days of British India. Kanhaiya Lal Sharma, a visionary from the village of Dharmsal Mahantan in Hoshiarpur district (now part of Una, Himachal Pradesh), laid the foundation of the dhaba just opposite the SD School near Chowk Kanak Mandi—an area later known as Bank Bazaar.
At a time when modern restaurants were still a distant dream, Kanhaiya Lal served humble, hearty meals to weary travelers and pilgrims. Guests were asked to wash their hands and feet before sitting on jute mats to eat—a tradition rooted in respect for both food and purity.
As the years went by, Annapurna Dhaba evolved. The mats gave way to wooden benches and tables and the dhaba grew in both size and stature under the leadership of Seth Sukhdev Raj Sharma, Kanhaiya Lal’s son. Each generation breathed new life into the business, while preserving its soul and spirit.
The Modern Turn
The major transformation came in 1998, when Manish Sharma and Mukesh Sharma, sons of Sukhdev Raj Sharma, took over the reins as the third-generation torchbearers. They didn’t just inherit a family business—they inherited a rich legacy, which they skilfully took to new heights.
Manish Sharma, armed with a diploma in hotel management and food production, underwent training at prestigious institutions like the Maurya Sheraton in Delhi and Rajputana Sheraton in Jaipur. With professional expertise and a deep connection to family values, he reimagined Annapurna Dhaba as a modern family restaurant. The new look combined contemporary appeal with the signature taste that had won the hearts of patrons for nearly a century.
Mukesh Sharma, a postgraduate and dedicated government teacher, balanced his professional career with managing the restaurant in the evenings alongside his brother. A pillar of strength and tradition, Mukesh continued to contribute tirelessly to the family business until his untimely death in 2012 at the age of 33. Though he’s no longer with them, his spirit lives on in the restaurant’s enduring success.
Today, Annapurna Restaurant blends nostalgia with modern dining. With a seating capacity of over 110, the restaurant features 80 air-conditioned seats in the family restaurant hall and a 30-seat traditional Dhaba-style hall that pays homage to its rustic roots.
The restaurant is renowned for its extensive vegetarian menu, offering over 50 delicacies, 6-7 varieties of rice and 13 types of rotis—an assortment that has secured its place in the hearts of families, travelers and pilgrims, especially those visiting the Mata Chintpurni shrine.
Whether you are a local seeking a familiar, home-cooked meal or a pilgrim in need of nourishment after a spiritual journey, Annapurna offers more than just food—it offers an experience steeped in authenticity, tradition and a century-old promise of quality.
The legacy of Annapurna Dhaba shows no signs of slowing down. With the fourth generation now poised to take the reins, Annapurna remains a living testament to what family, food and faith can achieve when bound together by dedication and love.
Munish Sharma, the current custodian of the Annapurna legacy, humbly reflects on this enduring tradition: “This is not just a business; it’s the heartbeat of our ancestors. We’re simply continuing what they started, with the same love, care, and flavour that have defined Annapurna for more than a century. Annapurna is more than a restaurant—it’s a monument to memory, a celebration of continuity and a plateful of history.”
Jalandhar