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Punjabi Food

Firstly, let me state that Punjab Grill in Jubilee Hills, Hyderabad is a beautiful property. It’s a packed a bit more than usual on both ends of their seating. But I still have a feeling that they are still exploring the restaurant space to make it so much better. The Punjab Grills across India and abroad had taken a trip to rural Punjab, bringing back with them rustic and lesser known dishes to serve to their patrons.

Rangla Punjab (5)

The trip culminated with a beautiful menu titled “Rangla Punjab” which is currently being hosted at the Hyderabad outlet. For the night we started off with the tangy popular Punjabi drink “Kali Gajar ki Kanji”. The Kanji is served in a clay cup with dark carrots. The first sip is going to give away your expression when hit with the mustard and hing (Asafoetida) but slowly grows on you.

Rangla Punjab (4)

Gradually moving on to the starters were the Tikki Choley. Must say after moving away from Delhi this was the first instance after so long that I relished the kala chole with super soft tikkis below. Garnished on top with julienned radishes this was delicious with the mint and coriander chutney. Most of the dishes at Rangla Punjab is served with radish on the strips bringing back the whole feel of Punjab.

Rangla Punjab (6)

The Mutton Tawa Tikke is tossed mutton cubes in aromatic spices. With a drink beside you, this along with the Chargha Murgh is the perfect accompaniment. If you’re the kind of person who loves fried food, the Chargha Murgh is the answer to every fried chicken craving. The Mutton Champa which arrived next at our table is a countrified mutton keema made into sheets.

Rangla Punjab (7)

Rangla Punjab (8)

The stars among the Rangla Punjab were in the main courses. Keema Karela and Atta Chicken were just fabulous. I have memories of my grandmother making keema bitter gourds on special occasions and the Keema Karela rightfully reminded me of that. Only difference being the meat was served on an open-faced bitter gourd giving a polished feel to a simple dish.

If you were to visit Kotkapur in Punjab, you’d see people carrying back parcels of Atta Chicken back to long distances of Chandigarh and Delhi. The “Kotkapure da Atta Chicken” takes inspiration from there and is the star of the Rangla Punjab menu. Now imagine first a whole chicken marinated for quite a duration in Punjabi spices with almonds and black pepper. The marinated chicken is then tightly wrapped in a muslin cloth and then sealed inside dough to be cooked in a tandoor. The juices of the chicken remain tightly sealed shut until the outer covering is broken. The moment the chef cut open the dough a whiff of the beautiful aroma hit me and the Atta Chicken goes beautifully alongside some butter naans.

The night ended with desserts which you’d find across the streets of Punjab. I liked the fresh fruits with cream for the fact that it wasn’t overtly sweet. The Gud Ka Halwa was bit of a downer though with the dessert holding back on the lovely flavors of the jaggery.

Rangla Punjab (2)

Should you check out the Rangla Punjab Food Festival at Punjab Grill? Most definitely Yes. It showcases true Punjabi food with the flavors it’s meant to be.

Rangla Punjab (3)

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It’s the time of festivities all around the country. We welcome the festival of Baisakh in our special way around this time. Many festivals culminate on this day with the Tamils and Bengalis have their New Year, the Odias have their Pana Sankarathi, Assamese with their Bohag Bihu and Punjabis have the Baishakhi. Keeping up with traditions, Sheraton Bangalore has come up with a unique and traditional menu to celebrate Baisakhi this year.

The Baisakhi spread at Sheraton is at their specialty restaurant, Feast. And let me tell you personally this is one feast you’ll never forget. It’s humongous that you can’t try all the dishes in one visit. There are so many options laid out that even a foodie like me had a hard time choosing what to eat next. This was a Feast in the truest sense.


As soon as we entered into the dining area we were welcomed with a welcome drink in Beer bottles. The hatke twist was the beer bottles filled in a charming and innovative way and had Salted Lassi. The Baisakhi festivities now were on, that we had our sip of lassi, “shan se.” This definitely laid a good expectation and I wasn’t disappointed as to what followed after.

Welcome Drinks

As we took our seats at the table the manager introduced us to the Chef Qureshi and Chef Maqsood Mohammed who have curated the entire spread. During the tête-à-tête with the chefs they explained, that they have 2 different menu that is alternated every other day. This gives guests variety and also opportunity to sample different items with every visit.

In Conversation With The Chefs

The environment had been pumped up just to feel the true Punjabi flavor and the Baisakhi spirit. The staff had donned the brightest colours and put on the traditional attire. After a brief walk around the huge spread I finally settled at the table and started off with some vegetarian for a change. The Tandoori Gobi had been perfectly marinated before going into the tandoor. It tasted really good but the best among the vegetarian starters was the Bharwan de Paneer Tikka. And inside the Bharwan de Paneer Tikka, the exquisiteness was in their stuffing that made it unique. A delicate stuffing of dry fruits felt like an explosion of flavours once in the mouth. The Rajma de Tikki was nice but following up after the Paneer Tikka it was hard replacing the goodness that I had moments before.

Starter Menu

The flavour of most of the dishes that I had on my plate were truly authentic. And it was time to finally move on towards the non-vegetarians component of the starters. The Bhatti de Kukkad which was actually made by warriors and rediscovered in the bylanes of Amritsar is the perfect example of good things come in small packages. The kebab was succulent, juicy and spicy in the right proportions. The Mutton Seekh Kebab was very pleasing with the ground spices in the minced meat done perfectly.

Starters At The Table

The main course spread laid out at Sheraton Bangalore is one meant for kings. I couldn’t have much from the main course because I was partially filled up from the starters that night. Steamed Rice went good with Rara de Meat and Bhuna de Kukkad. The meats was so perfectly cooked that they were almost falling off the bone, so juicy and that made the meal so much more enjoyable.

Rara de Meat

Now to the specialities that I thoroughly enjoyed at Feast. And that was the live station which served the Sarson ki Saag with Makai and Bajra ki Roti. Now Bajra ki Roti has never really been my thing. I find it too hard to chew but the one served that night were actually thin and much better. The sarson ka saag though needs a little bit of work to elevate it.

Live Counters

The dessert spread was huge. They had something for everyone. Started off with the Suji de Katli and made my way to the star of the night, the Fruit Phirni. I have had my fair share of phirnis but the one I had right in front of me that night at Sheraton was splendid. Desserts are my best part of the meal and my sweet tooth was enjoying it all. The Jalebi and Rabri was fabulous but with such an enormous dessert menu it was hard to get through them all. So to end it all I grabbed my cold stone ice-cream creation of my choice to end it all.

Fruit Phirnis

The Baisakhi festival in on at Sheraton Bangalore from 10th-19th April 2015. They sum up the tagline ‘Come relive Punjab with us’ in the perfect sense. Including the Baisakhi Festival menu, there also is the regular Continental and Chinese dishes part of the buffet too.



Sheraton Bangalore Hotel
Brigade Gateway, 26/1, Dr.Rajkumar Road, Rajajinagar, Malleshwaram
Ph: 080 42521000 / 9008302545

Photo Credit By FD Team : Subhasis Jethy

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