Go balle balle, this Lohri

Sher-e-Punjab at Kabab-e-Bahar serves traditional Punjabi dhaba food in its classic form for the enthusiast and with just a twist here and there… for the explorer in you. When a restaurant plans to celebrate Lohri; what can be the best possible way than with the yummiest of the cuisines in India - Punjab-da-khaana. Taj Banjara’s Kebab-e-Bahar restaurant decked with lanterns and dhaba-like décor offers diners an elaborate menu during ‘Sher-e-Punjab’ food festival.

The wintery evening gets warm not just by the lighted up sigri, but also with flavoursome grills getting ready at the live counter that eventually find their way to the table. Even as the vegetarian starters like Aloo-anardane-ki-sheekh, Bhute-kalonji-ki-sheekh and Subz-soya-ki-tikki are innovatively presented to increase the appeal, the non-vegetarian starters are exceptional, like the Bhune-lasoon-de-murg-tikka – which as the name suggests is deep fried perfectly retaining the garlicky flavour, Tala-hua-kukad, Lahori tali machchi – pan fried and sprinkled with crushed coriander and chilli flakes for the novelty factor and Makhrani Joints that are made just like in dhabas, marinated, dipped in besan paste and fried with just a dash of ajwain flavour, for the Taj touch. But, one cannot discount the fascination for classic preparations too – like the Sarson-ka-saag and dal-baluchi (a delicious combination of urad dal and whole moong dal).

It is Chef Bharat Singh Rana, who gave the interesting twists to the time-tested recipes like the Lahori Kulcha sprinkled with pickled olives, Chane-ka-paratha with a filling of mashed chole, Butti-Kalonji-ki- Seekh, that is finished by sprinkling kalonji (onion seeds) to give it a change in appearance and Pethe-waali-machchi that gets its name from the appearance.

While we are still with Punjab, here’s a list of not-to-be-missed dishes – Palak-mutter-ki-shami, bhune lasoon-de-murg-tikka, dal baluchi, chicken-boti-masala, Lahori-kulcha and Amritsari-kulcha, before calling it a day – garma-garam jalebi dipped in some rich rabri.

By:Rajeshwari Kalyanam