The challenges presented to restaurant owners during the pandemic have been countless. Some businesses have closed. Others have opted to ditch in-person dining and opted for take-away or delivery models. Both local meal delivery and nationwide shipping of meal kits and pantry staples have gained popularity. 

A rarer take is shifting a business that solely offered online orders and pivoting to brick and mortar service. But that's exactly what Chef Surbhi Sanhi did. While most restaurants were doing the opposite, Sanhi found a way to turn Tagmo, her online business, into a physical storefront, bringing her unique South Asian sweets to the masses at South Street Seaport.

An unedited version of this interview first appeared on episode 81 of Opening Soon.

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This episode was produced in partnership with our friends at TD Bank.

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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