Skip to main content

Truly Punjabi by Nature

Back from a trip to Delhi, with just enough time between flights to drop into "Punjabi by Nature" for lunch. It's Punjabi food at its finest, though their most famous (infamous!) menu item is not food. They were the first to introduce vodka golgappa shots - 2 large golgappas filled with pepper vodka and their in-house sweet-n-sour. I've heard of Punjabi by Nature in "vodka golgappas" context for the past several years. However, this is not what I had on my trip there.

I ordered the north Indian staples - Lahori Paneer and butter naan. The waiter stifled my attempts to order a couple of nans with "order just one - it's quite big". Now big is quite an understatement, it's huge, mammoth, gigantic. There were two of us, and we could not finish one naan.

And I felt so full I had to miss out on the other famous thing on their menu I have craved for years, flambed gulab jamuns. Just imagine the drama of it - a large gulab jamum covered with cognac and set on fire. Well, there's always next time!

Comments

Srivalli said…
that really sounds awesome simran...wish I try this sometime...i had similar exp sometime...we ended up packing the other naan!..:)
Bharti said…
I've heard of this restaurant..my friends visited and told me about the famous vodka golgappas!
notyet100 said…
HEARD LOT AOUT THIS PLACE,..STILL TO GO THERE...HPPY JANMASHTAMI,..:-)
Anonymous said…
Hi,

I am Richa from SiliconIndia. I am also an avid blogger for a while now and participating actively in Indian blogosphere. I read your blog posting and found them very interesting and informative. We would love to see a copy of your blogs posted here, whenever you are posting it on blogger.com. Here are some of the benefits of posting your blogs here:

We have a strong community of 500,000 Indian professionals
Best blogs of 2008 to be published in a book "SiliconIndia bLoG PrinT"
Best blog to be printed in SliconIndia & SmartTechie magazines each month
Chance to be featured on homepage everyday

We appreciate your community initiative here and in helping build a more powerful India! Also, if you have any ideas or want to volunteer to help for SiliconIndia, we would be more than excited to get your help. Pls mail me back at richa@siliconindia.com with your suggestions and feedback.

Richa
Blog Editor – SiliconIndia
Reeta Skeeter said…
mommeeeee me is dying for a PBN mean after reading this post... :) glad me is in delhi...
punjabi by nature ka review bhi likhne ka soch rahi thi cafe talkies mein... will link back to you

Popular posts from this blog

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are