Punjabi Food Festival, Radisson Kaushambi

Post Navratre we were longing to satiate our craving for the quintessential Punjabi food – complete with dal makhani, butter naan along with some traditional thick gravy chicken & mutton dishes. So imagine our happiness when were invited by Raddisson Blu, Kaushambi for a review of their newly launched “Punjabi Food Festival” at their restaurant – Kama – an elite fine dine Indian restaurant.

The decor of the restaurant was complete with kites, streamers & straw, along with a make-shift well and a charpoy, and few life-size cut-outs of people dressed in their traditional attire to reflect the typical Punjabi village. The view of their beautiful garden from the glass doors was serene and gives the restaurant a very airy feeling. Once seated, the chef welcomed us and introduced us with the ongoing festival, that it was an ode to the rich culture of Punjab.

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The menu looked well thought of, and consisted of 2 beverages, 6 starters & 6 main course items, both consisting of 3 vegetarian & 3 non-vegetarian dishes, and in the dessert section again 3 dishes.

Dhuendaar Mattha: The best butter milk I’ve ever had, beyond doubt. It had such a distinct smell of burnt clove that I fell in love with it at the first sip. It was served to us in a small glass, so I sheepishly requested for few more🙂. You need to have it to realize how good it was.

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Badami Thandai: Again a brilliant beverage – milk blended with their home made thandai mixture with generous amounts of almond shavings and served in a big copper glass – too good!

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Soonde Aloo/Paneer Amritsari/Bhuttiyan De Kebab: Vegetarian starters are never my priority; however looking at their brilliant presentation of the starters I was tempted to try some of it. Soonde Aloo was fennel flavored baby potatoes, cocked in clay oven – very flavorful. Paneer Amritsari is another version of paneer ke pakode – a crispy coating, with very soft and fresh paneer inside. Bhuttiyan De Kebab was the best vegetarian starter for me – kebabs were made out crushed corn kernels along with cheddar cheese, shallow fried and topped with dollop of white dip.

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Chingaari Chaap/Khasta Kukkad Tangri/Amritsari Macchi: Kudos to the chef on the brilliant presentation – it simply a treat to the eye. Khasta Kukkad Tangri had a marvelous presentation served on a vertical skewer with smoke from coal below it. Its juices intact and the marination perfect – eat this juicy chicken as soon as it is served. Amritsari Macchi & Chingaari Chaap was served inside what resembled a traditional coal based mini iron – very innovative. The fish was flawless – juicy and succulent, they use sol fish in their preparation. Chingaari Chaap was great too – the flavors used in the marination went well and the chaap itself was cooked well – moist & juicy.

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Paneer Butter Masala/Sarson da Saag/Langar Wali Daal: Langar wali dal was another gem coming from their kitchen – spot on flavours, and not your typical dal makhani, it was a mixture of many pulses and can fondly remind you of the daal you get at Gurudwara langar. Sarson da Saag, paired with makke di roti is always great – add white butter to it and you’ll be smiling all day long. Paneer Butter Masala was too good and reminded me of the one I had in Amritsar. Non-vegetarians don’t make the mistake of ignoring this dish, for it was that good.

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Dhaba Murg/Gosht Beliram/Tawa Macchi: Dhaba Murg & Gosht Beliram were the stand-out dishes for me. Dhaba murg had the raw textures and the desi tadka – with chunks of onion and tomato – very rustic and can easily compete with the famous dhaba chicken you get on the dhabas of NH-1. Tender meat pieces in silky, creamy and flavorful gravy – Gosht Beliram was delightful. Don’t miss this dish! Tawa Macchi was good too, and deserves an honorable mention.

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Both the rice dishes – Vadiyanwala chawal & Kukkad Pulao were great and had fried onion in them which added a very nice fragrance and went well with daal or chicken gravy.

The desserts were spot on with Punjabi Aam Khand being the best of the lot – milk and mango cooked together – the chef told that with the onset of May/June, its taste will improve as better quality mangoes (read dussehri) will be available. The name Jok-e-Shahi was new for me, and was glad to see mini gulab-jamuns served on top of rabri. The Malai Rabri Falooda was good too and had chunks of small cut fruits in it.

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Overall a very wonderful experience and one of the best north Indian meals I had in a while. The Punjabi food festival will be from 13th of April to 1st of May as is definitely an experience not to be missed.

@ Radisson Blu Kaushambi, Delhi NCR                                                                                                   H – 3, Kaushambi, Sector – 14, Kaushambi
Ph – 0120 4736200
April 13 – May 1 ; 7.00 PM to 11.30 PM
Price – A la carte

XOXO

Shivangi

Review Credit – Abhik Dasgupta

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One thought on “Punjabi Food Festival, Radisson Kaushambi

  1. Pingback: Peshawari Food Festival – Kama, Radisson Blu Kaushambi | Shivangi Reviews

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