What truly sets Punjab Grill apart is the menu. The chaamp tajdar, for instance, is lamb chops braised in liquor and infused with clove, black cardamom and kasoori methi; the tandoori duck is cured in an orange marinade with a hint of saffron; and the Norwegian salmon tikka is resplendent of dill, fennel, ginger, honey and mustard oil. The malai chena pedas curry sees cheese balls simmered in a methi malai pyaz gravy, while the kadai jheenga is a gravy of jumbo prawns fried in coriander seeds, black cardamom, tomato masala, pomegranate and pepper – have it with delightful khasta roti or soft zafrani paronthi naan. Guchchi pulao brings you dum-cooked jumbo morels stuffed with royal cumin and spiced milk cake in basmati rice. Meat lovers, this is one place you cannot go wrong at, from the raan-e-sikandari to the patiala shahi machchi.
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