Inside the resto-bar: three cuisines, one kitchen, a full bar.
In the last part, we wrote about what five-star hotels understand about hospitality that most restaurants never learn. This is where all of that actually shows up: on a table, in front of you, at SCO 35, Sector 67, Mohali.
Nineteenth May Team · 28 July 2026
Three kitchens' worth of range, one kitchen's worth of discipline
Most restaurants pick a lane. We didn't — and that decision was deliberate, not indecisive.
Our menu runs across North Indian, Chinese, and Continental. Not as a compromise, and not as the scattered "everything menu" you find at places trying to please everyone and satisfying no one. Each cuisine is run by people trained in it, with its own prep discipline, its own section, its own standards.
The reason is simple, and anyone who has organised a table for eight in the Tricity already knows it. A group walks in. One person wants dal makhani and butter naan. Somebody's craving chilli garlic noodles. Someone else has decided tonight is a pasta night. In most places, two of those three people settle for something they didn't want.
We built the kitchen so nobody at your table has to be the one who settles.
A few dishes that define each side of the kitchen: the Akhrot aur Mattar ki Shami on the North Indian side — a walnut and pea shami kebab that isn't standard menu filler. The Thai Basil Chicken from the Chinese kitchen. And from Continental, the Lemon Butter Fish, served with mashed potato and sautéed vegetables. Order across the table and you'll see why the range works.
The bar
A full bar, run properly.
The difference between a bar and a good bar is not the shelf. It's whether the person behind it knows what they're doing, whether your second drink tastes exactly like your first, and whether the cocktail you order at 11 PM is made with the same care as the one at 7.
That's a training question, not an inventory question — and it's exactly the kind of thing two decades in luxury hotel F&B teaches you to take seriously.
Happy hours run 4 PM to 7 PM, Monday to Friday — 1+1 on select Indian beverages. Mocktails for the table that isn't drinking, and a bar team that will actually tell you honestly if you'd enjoy something else more than what you just ordered.
The room
Air-conditioned indoor dining, designed for the way people in Mohali and Chandigarh actually eat out.
That means it works for a long, unhurried dinner with your family. It works for a Friday night that turns into a Friday late night. It works for a business lunch where you need to be heard across the table without shouting. Lighting, spacing, and sound were all considered — because a room that fights you is a room you don't return to.
We're open daily, 11 AM to 11 PM. Lunch, evening drinks, dinner, and everything in between. No days off, no seasonal closures. If it's a day of the week, we're open.
Why this is the part of the brand most people meet first
Nineteenth May is three businesses under one standard: the resto-bar, the catering operation, and the in-house bakery. But nearly everybody's first encounter is here — a table, on an ordinary evening, with no occasion attached.
That's exactly why this is where the standards matter most. It's easy to perform hospitality at a wedding for 800 guests. It's harder, and far more revealing, to do it consistently for a table of two on a slow Wednesday.
We'd rather be judged on the Wednesday.
Come find us.
SCO 35, Sector 67, Mohali. Open daily, 11 AM – 11 PM. Happy hours 4-7 PM, Monday to Friday.
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