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

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…