Savour the Punjabi palate : Punjabi Cuisine @ Punjab Grill

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My grandmother used to say Eat like Punjabi and be happy like one. What’s in a Punjabi palate?  The Punjabi cuisine has an enormous variety of mouth-watering vegetarian as well as non-vegetarian dishes. The spice content ranges from minimal to pleasant to high. The philosophy of life for Punjabis is to eat, drink and be happy. They are lovely people who are extremely fond of eating good food. One of the main characteristics of Punjabi cuisine is the various range of dishes such as Maa ki daal, Sarso Da Saag. Also, if you see Punjabi food is laced with desi ghee and home-made spices. The main masala (spices )  in a Punjabi dish contains  of onion, garlic and ginger

The food is tailor-made for the Punjabi lifestyle in which most of the rural people sweat  a lot of calories while working in the grass fields.Tandoori food is a Punjabi special , especially for non-veg eaters. With the same spirit, we come to Punjab Grill for Rangla Food Fest. The decor is stylish and seating is comfortable with options of round table and normal seating also it has the private arrangement for the group of 30 or more people.

Punjab Grill

 

kaale gajar di kaanji

We had refreshing drink – Kaale Gajar Di Kanji to start our heavenly Punjabi palate.

The kanji is made with simple ingredients – carrots, mustard powder, red chilli powder and black salt along with water. The reason why mustard powder is added to the kanji it helps in keeping the body warm in the chilly winters.The drink is kept in the sun & allowed to ferment in glass jars or ceramic jars for 3-4 days.

Amritsari Babycorn is an excellent and popular dish in Punjab. It is crispy and hot and spicy. It is usually served with mint chutney and potato chips. It is baby corn slices coated with rice flour, a pinch of besan , fried and added chilli powder, ajwain.

Amritsari Babycorn

In the Main course, we were served Khoya Paneer which is a famous dish in the northern side.It was cooked to perfection and blended well with the spices and amazing taste. Paneer was fresh and home-made so that it retains it texture and color and makes it delicious.

Khoya Paneer

Pind Da Saag (Sarso ka Saag) is a Punjabi treat made of mustard leaves and hot spices which are full of rustic flavours. It has got a smoky flavor that makes it more delicious.

Sarso ka Saag

There were varieties of non-veg main course including Kunna Meat, Kotkapure da Atta Chicken  (see recipe at the bottom)

Kotkure Da Chicken

Also  were served varieties of pickle in Veg as well as Non-veg. such as Chicken achar, Mutton achar, Ghobi salgam da achar.

Harrey Chole da Pulao – It is basmati rice soaked for some time It is dum rice tempered with garam masala. The origin of harrey chole da pulao is when in some regions green chana were cultivated more so it was a substitute for green peas.

Harre chole da pulao

Maa Ki daal – It reminds me of my mom’s daal. It’s made up of equal quantityof chana dal and black urad dal, boiled and tempered with cumin seeds, garlic, ginger onion, turmeric powder. It one of my favorite daal and I just loved the taste.

 

Without desserts  our meal is incomplete. – Makhane di kheer- It is made of reduced milk and added fried makhan to it. The lacing of nutmeg powder and saffron lends aesthetic touch to the kheer.It just made me feel like I am eating in Punjab.  (See Recipe at the bottom )

Makhane di kheer

Gudwaale chawal-  It is sweetened pulao, gud (jaggery) water,syrup, laced with dry fruits on the top with almonds, dry dates, cashewnuts etc. Its very sweet but a good option to try out once.

Gudwale Chawal

Paan Shot – it is very popular in Punjab. It is a mixture of milk, vanilla ice cream , paan leaves, gulkand etc. Its good for digestion and ends up the Punjabi palate with a shot.

Paan shot

Overall the Punjab grill ambience is quiet and décor is stylish, spacious and servers are attentive. Do share your Punjabi cuisine experience. You cannot come out of a Punjab Grill without having had enjoyed its hospitality.

For information – Click here to know more Punjab Grill

GF, Morya Landmark – II, Opposite Infinity Mall, Off Andheri New Link Road, Andheri West, Mumbai

Makhane di kheer
MAKHANE KI KHEER
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Makhane di kheer
MAKHANE KI KHEER
Print Recipe
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
Recipe Notes
  • Take a clean vessel, put milk to boil on slow flame.
  • Add makhana, green cardamom, chironji and cashewnut.
  • Once it start to boil add sugar and condensed milk as desired.
  • Serve hot or cold, garnish with pistachio.
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ATTE WALA KUKKAD
Print Recipe
Kotkapure Da Atta Chicken
Servings Prep Time
2 servings 1 hour
Servings Prep Time
2 servings 1 hour
ATTE WALA KUKKAD
Print Recipe
Kotkapure Da Atta Chicken
Servings Prep Time
2 servings 1 hour
Servings Prep Time
2 servings 1 hour
Ingredients
Servings: servings
Recipe Notes
  • Clean, wash and slit the chicken.
  • Marinade it with ginger, garlic, degi mirch, amchoor powder and salt. Keep it a side for an hour.
  • For second margination take hung curd, add in jeera powder,salt, cream, garam masala and saffron. Mix well and add chicken to it.
  • Separately knead the dough of flour and roll it.
  • Wrap the chicken in muslin cloth and seal it with the rolled dough.
  • Put the chicken into preheated oven at 250 C for 40 minutes.
  • Remove from oven and serve hot.
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