With beginnings in Saharanpur, Uttar Pradesh, for multi-city brand ‘Janata Premium’ this is its flagship outlet, with a first-time large format restaurant addition to the traditional Sweets & Bakery shop
Unimaginable 22 varieties of gujiyas to mark the festival of colours especially for Chandigarh tricity sweets lovers
Live gujiya-making counter for those keen on witnessing the process of making the sweet savoury
Introductory 49% discount on breakfast from 9 a.m.-12 Noon
Preparations are afoot in every home to usher in the Festival of Colours, and with it the Spring season, and what better way of celebrating than with the mouth-watering sweet savoury gujiya!
A recently opened large format sweets shop, bakery and restaurant in Panchkula’s Sector 11 outer market is geared to make this Holi memorable for sweets lovers of Chandigarh tricity offering an unimaginable 22 varieties of gujiyas – from Paan to Gur Saunf, Shahi Badam, Gulaab Anjeer, Pineapple to Cranberry, you name it and they have it. Prepared in desi ghee with minimal additional sugar, relying more on the natural sweetness of the stuffings. Yet, for those conscious about consuming ghee and oils, baked gujiya, with the same flavour and taste, is an option. Also available is the ‘Fiber24’ sugar free gujiya.
Your own news portal LifeInChandigarh.com on Friday (27.02.2026) reviewed the offerings across the sweets, bakery and restaurant sections on an invitation from Janta Premium Founder & Managing Director Sumit Juneja.
Sharing the journey of Janta Premium (Estd. 1982), from Saharanpur to Yamunanagar, Karnal, Panipat, Rohtak and now to Panchkula, Juneja informed that the sweets business had been passed on within the family from generations. “So, we have had a vast experience in the making of sweets and deeply understand the true essence of their traditional making processes, flavours and tastes.
“In all other cities we have a sweets shop and bakery. Why we are calling the Panchkula facility as our flagship is because we have added a full-fledged large format vegetarian restaurant for the first time anywhere. Henceforth we have plans to carry forward this restaurant format as we expand in the tricity to Chandigarh, Mohali and beyond.”
Speaking about the exceptional aspects of the various offerings in the sweets shop, bakery and restaurant, Juneja said “each new product or offering goes through layers of trials and modifications and is released for sale only after we are fully satisfied that we have done the best we could. Rest, the customers are the best judge. We have only one message for the people of Chandigarh tricity, please try us out once and we are confident we’ll meet your expectations. We are always open to suggestions. We’re lifelong learners.”
On the issue of competition from rivals, Juneja, who was accompanied by his wife Rita Juneja and another director in the company Vinay Sood, said “We are not here to compete with anyone. We have faith in God and our work – the variety and quality of our products, their taste, our facilities and our service.”
Janta Premium, spread over 6000 square feet (ground & basement), has on offer 150+ items in its multi-cuisine dining and more than 300 items in its sweets and bakery sections.
The sweets range from North Indian to Bengali and a few even South Indian. Kashmiri burfi is a speciality.
The food menu, though predominantly North Indian, also has full sections devoted to South Indian, Chinese, and Italian & Oriental. The North Indian offerings include special Chana Bhatura and Puri Breakfast, apart from other main course items at competitive prices. A separate counter for ‘Chatpate Flavours’ adds to the rich mix.
Signature Indian offerings include Amritsari Dal Makhani, Double Tadka Dal, and a variety of other dals, including traditional Pahadi Dal, prepared with desi ghee tempering.
For lovers of global flavours, specialties such as Afghani Momos and Jahol Momos add a distinctive touch.
The beverage selection features comforting Hot Chocolate, refreshing Cold Coffee, and a Summer Sweet Lassi designed to complement the rich flavours of the cuisine.
In sweets Kalakand, Kesar milk cake, Kashmiri burfi, Doda burfi, Kaju paan, Kesar Kaju cake, Kaju Dilkhush, Kaju jalebi, Walnut Lounj are highlights.
In due course Janta Premium plans to introduce authentic Avadhi food and give food lovers of Chandigarh tricity a taste of the famed delicacies of Lucknow.
All the gujiya varieties
Gujiya (Plain), Gulaab Anjeer Gujiya, Pan Gujia, Long Latta Gujiya, Cranberry Gujiya, Shahi Badam Gujiya, Strawberry Gujiya, Gud Saunf Gujiya, Kaju Gujiya, Mango Gujiya, Coconut Gujiya, Chocolate Gujiya, Khajur Gujiya, Baked Gujiya, Baked Dark Chocolate Gujiya, Chandrakala, Pineapple Gujiya, Samosa Gujiya, Baked White Chocolate Gujiya, Kesar Gujiya, Dry Fruit Gujiya and ‘Fiber24’ sugar free Gujiya.
Our tastings session
We started our tastings session with a refreshing iced jaljira drink accompanied with delicious starters like chilli cheese, beetroot kebab and hara bhara kebab. From among the mouth-watering gujiya varieties we picked Paan gujiya and Pineapple gujiya. Both were super tasty and nearly melted in the mouth, as was the promise.
The main course, served piping hot, and including dal makhani, mushroom masala, zira rice, and assorted breads like plain tandoori, lachcha parantha, missi roti, and naan, served with onion-tomato curd, also tasted great.
Our lunch outing concluded ideally with a delightful gajar ka halwa full of nuts.
Where: Janta Premium, SCO 61, Ground Floor & Basement, Sector 11 Outer Market, Panchkula
The market block: This is a very happening block with the presence of Blue Tokai Coffee, Naturals Ice Cream, VLCC, Mr D.I.Y. supermarket, Everyday Supermarket, Athelonics Hybrid Gym, Bornin Fitness, Headmasters, McDonald’s, IDFC First Bank, etc.
Direct competition: Anupam’s & Sindhi Sweets in another block of the same market
Having already had a great experience of visiting Back to Source in Sector 17 over the years, your own news portal LifeInChandigarh.com, on an invitation from the Aggarwals, recently visited their Café Well-Being in Sector 22-C Chandigarh, which is located diagonally opposite and across the road from Hotel JW Marriott.
“Refined oils and over-processing have distorted our understanding of food. We use cold-pressed oils, ‘desi khaand’ instead of refined sugar and single-source cow and buffalo milk across our kitchens,” shared Munish, who has a knack for thinking up something new each time he enters the kitchen, as Puja put it.
She showcased some fermented recipes using cabbage, cucumber, cauliflower among other vegetables, crafted by her using lactic acid fermentation, alongside naturally fermented and probiotic-rich beverages like
Fresh salad with a mix of fermented cabbage and carrot, and Nachos with fermented salsas are another attraction.
As in all their cafes, the décor and furniture at Café Well-Being, Sector 22 are minimalistic and sustainable. Here even the walls are painted with natural lime.
Well-stocked merchandise shelves vend a wide range of cookies, biscuits, biscotti, dry snacks, breads, pickles, fermented drinks, cakes, gir & desi cow ghee and cold-pressed oils.
A glimpse of specials on Café Well-Being-Sector 22 Menu
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Karandeep, currently ranked 788 on the Official World Golf Ranking (OWGR), is back to the Asian Tour full time this year after finishing fifth on the ADT Merit list at the conclusion of the 2025 season, during which he won the Egypt Golf Series – Red Sea Open and had a runner-up result in Morocco.
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A highlight of the launch phase of the new outlet is the ‘Spin the Wheel’ installation inside the store. Every visitor can spin the wheel and win a complimentary gift based on where the arrow lands, making the visit both rewarding and memorable.
While profusely acknowledging the vital role played by his coach since childhood Jesse Grewal and his fitness trainer Sagar Diwan in shaping his golfing career, Karandeep said “I consider myself equally fortunate to be from Chandigarh because it has given me the opportunity to play alongside and learn from top golfers like main Asian Tour winner Gaganjeet Bhullar.”
About preparing for the challenges ahead, Karandeep said “extensive travel and participation in tournaments (he has competed in 32 tournaments this year) puts a heavy load on the body and mind. Therefore, I’m concentrating on maintaining peak physical fitness and trying to remain injury-free. Mental conditioning to remain calm and composed in pressure situations is another area of focus for which I am receiving professional help,” he added.
Karandeep Kochhar’s guidance for parents of budding golfers is “let the children enjoy. Don’t push them too hard and expect early success because they run the risk of burning out at a very young age.” He was however happy to note that the “story is changing. Parents are increasingly playing a supportive role, as they should. They are realising that modern day kids may not want what their parents want or expect of them to do. By pushing them too hard they run the risk of breaking that fragile bond, that personal relationship.”