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Taking Punjabi a notch above the usual
The richness of ingredients, and that slight twist to the traditional format, which adds just a wee bit novelty yet retains the authentic Punjabi flavours in ample measure, mark the elaborate vegetarian and non-vegetarian menu at Punjab Grill.
CULINARY TALES
A few years ago, I read an article about the most popular dish in India, and the verdict was dosa. But, if there was a survey on the most popular cuisine, then Punjabi would have invariably topped the list; yet again if there is a survey on the most adapted of the cuisines in India, then also it would be Punjabi, for, in your life time, you would have seen and eaten countless varieties of chicken tikkas and paneer tikkas, butter chicken masala, and gulab jamun, and almost every multi cuisine restaurant has a major share of the menu dedicated to this cuisine.
With so much Punjabi happening around you, one wondered what makes the chain of restaurants, originally founded by Jiggs Kalra, ‘Punjab Grill’, tick? So much so that there are ‘Punjab Grill’ outlets that are extremely popular even outside India in Singapore, Dubai, etc. The answer was evident as one attended a tasting session at the newly opened Punjab Grill fine dining restaurant in Jubilee Hills – It is all about food. The richness of ingredients, and that slight twist to the traditional format, which adds just a wee bit novelty yet retains the authentic Punjabi flavours in ample measure, mark the elaborate vegetarian and non-vegetarian menu at Punjab Grill.
The must tries at the restaurant include paneer tikka multani (the elaborate prep giving it that edge), dahi ke kebabs (made using profusion of dahi flavoured with cardamom and coriander), salmon tikka (inspired by fish tikka made richer and tastier), chaamp tajdar (lamb chops that are totally Punjabi in terms of the marination and preparation method), murgh tikka, and on the main course lehsuni naan, zafraani naan, khasta roti and tandoor roti with paneer lababdar, dal Punjab Grill (the restaurant gets their flavour-rich creamy dal makhani fabulously right), murgh makhni (which is literally, fingerlickingly good), and chutney pulao (made using green chutney in chicken, lamb and vegetarian variants).
On the dessert menu too, there are gulab jamuns, but with a surprise inside – it may be a touch of white chocolate, a hint of nutella or honey or bits of almonds and pistachios; there is lacha rabri – but with an abundance of deseeded shahi litchis floating around and topped with crunchy lotus seeds making for a wholesome, well balanced and textured ‘Litchi ki Tehri’. Be it the phirni, kulfi falooda or kheer – the desserts are made richer, nuttier and a notch above the normal.
Started by young entrepreneur Bhargavi, the Hyderabad-based franchise outlet of the world famous fine dining restaurant has contemporary décor, not much to boast about, but pleasant nevertheless. And despite adhering to the fine dining norms the exuberant busy bustle that is already becoming synonymous with this eating out option is every bit Punjabi balle balle kind and only as fine as it can manage.
