Punjab Grill – Tales of Purani Dilli food festival

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Recently I received one of the best invitations ever from Punjab Grill as part of their ongoing Tales of Dilli food festival. The invite came in a small trunk filled with goodies in pickled jars, incense and essential oil. The scroll that accompanied the invite had an interesting story behind the festival too.

The festival is the brainchild of Chef Amitesh Virdi who was inspired to curate this festival when his grandmother gave him a diary whose cover was labelled ‘Dilli meri Jaan’. The dairy has recipes that she had collected during her lifetime along with stories and recipes that were passed down from her grandmother. This inspired chef to walk into the by-lanes of Old Delhi in search of authentic recipes and their stories. Based on the authentic flavours of old Delhi and the stories behind the dishes, Chef Virdi has curated the Tales of Purani Dilli food festival.

Tawa Aloo Chaat
Tawa Aloo Chaat

As I made my way for lunch to the restaurant, I was taken in by its simple interiors that was minimalist and the service here was spot on. I started my meal with some vegetarian starters like the Tawa Aloo Chaat a delectable mix of ghee roasted potatoes mixed with lemon juice, chaat masala, mint chutney, pomegranate, green chillies, fresh coriander and more that is delectable.

Dahi Balla chaat
Dahi Balla chaat

I also tried the Dahi Balla chaat made with fresh lentil balls, curds and an assortment of spice and mixed with green and tangy chutneys and topped with slivers of beetroot. This dish especially is quite unique and not found elsewhere and the taste is perfectly balanced on the palate.

Sigri Soya Chaamp
Sigri Soya Chaamp

Another must try on the menu is the Sigri Soya Chaamp served with Tikhi Hari Chutney. This is a unique dish as it is made with soya chaamp, hung curd, ginger garlic paste and spices that is marinated for a few hours and cooked on a sigri till it is well roasted. The dish itself was served in melted butter and is unlike anything you have ever eaten.

Mango Lassi
Mango Lassi

A perfect accompaniment to this meal is the Mango Lassi made with mango, curd, sabja seeds and tutti fruti that is hand churned for a light, airy texture.

Chole Bhature
Chole Bhature

The main course was a lovely Chole Bhature served with Channa (I was given a choice to try this with saagu, a mixed vegetable curry but I chose Channa), slicked onions, carrot pickle, roasted potato cubes, fried green chillies and curds. The crisp batura was cooked perfectly and teamed perfectly with the channa again cooked with the right kind of spices.

Rabdi Falooda
Rabdi Falooda

To end my meal on a sweet note, I try the Rabdi Falooda a delightful mix of faloda, rabdi, rose syrup, almonds, pistachio, cashew, tutti fruti and soft kesar kulfi. I certainly couldn’t have asked for a better way to finish my rather extravagant meal. With so many vegetarian options, there is much choice for all. A must try for all foodies and here are the details:

Date: October 9th to 28th, 2019
Venue: Punjab Grill, Orion Mall, Bengaluru
Cost for 2: INR 1400

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