The food at Made in Punjab is a breathtaking amalgamation of authenticity, innovation and science!
Made in Punjab is my regular gourmet indulgence restaurant. I love everything about it. Right from the way the maitre d’ greets me at the entrance to the way I am escorted to the wash room (and you thought chivalry was dead?!).
Have you read a review that starts with desserts? I can’t help it. I’m a sucker for sweet treats and Made in Punjab has a lot of those to offer. Flambéed Gulab Jamuns (₹250) are fantastic. Have you ever had a hot Gulab Jamun? Isn’t it better than love? Made in Punjab has very talented chefs and when food is authentic, it cannot go wrong.
The world’s heaviest Lassi is the most fantastic tasting drink I have ever had in an Indian restaurant. Do not miss it!
I have had Kulfi at several restaurants and I feel choked with excessive sugar. I start thinking about how much I’ll have to run the following morning to burn of the excess calories. “Made in Punjab” Kulfi Sundae is lightly sweetened so my guilt meter isn’t sky rocketing.
The hot favourite is the Crispy Jalebi with Rabri (₹195). The jalebi is really thin and crisp. We were deep into conversation so when we finally dug in to the Crispy Jalebi with Rabri, I was sure it would be soggy. It wasn’t at all. Zorawar Kalra, who is a very passionate restauranteur told us that they fry the jalebi at a certain temperature to ensure it is that crisp.
I remember when Indian food was unappetising and was just thrown on to the plate with the rest of the stuff. Don’t you love how that has changed now? Indian food is one of the nicest and the most flavourful cuisines in the world and now that there are restaurants like Made in Punjab presenting Indian Food like it is meant to be, our food has to be universally popular.
Now that I’m done drooling over desserts I move on to the main course. Murgh Makhani (₹450) is a classic Jiggs Kalra recipe. The number of spices he uses and the way it is prepared is pure art.
Jiggs Kalra’s food reminds me of pointillism. How a wide array of interesting ingredients are ground together with such precision to create the prefect curry paste is really remarkable. If you are not that fond of butter, go for the Railway Mutton Curry (₹475). Kudos to the chefs for getting the textures and the taste just right.
Have you every come across a Guchchi Pulao (₹595) in any other restaurant? I love restaurants that are bold enough to experiment with interesting things. The Guchchi Pulao is a revelation. Every grain of rice is separate from the other and the Guchchi is a very delicious and innovative addition to pulao.
A starter that just falls of the bone is the Tandoori Chaamp (₹595). Eat it with your hand, don’t use a knife and a fork. The best part of the meat is the one between the ribs. (Yeah, my whole mouth just filled with saliva!) I want to go back to the Made in Punjab. I want to go back soon.
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