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!
Labels:

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!..:)
August 23, 2008 at 2:35 PM
Bharti said…
I've heard of this restaurant..my friends visited and told me about the famous vodka golgappas!
August 23, 2008 at 6:09 PM
notyet100 said…
HEARD LOT AOUT THIS PLACE,..STILL TO GO THERE...HPPY JANMASHTAMI,..:-)
August 23, 2008 at 9:13 PM
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
August 25, 2008 at 5:45 PM
Reeta Skeeter said…
mommeeeee me is dying for a PBN mean after reading this post... :) glad me is in delhi...
August 27, 2008 at 9:12 PM
Swati Raman Garg said…
punjabi by nature ka review bhi likhne ka soch rahi thi cafe talkies mein... will link back to you
September 6, 2008 at 11:52 AM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more

Potato Naan

I know what you see up there is a naan. But let's pretend for a moment we are making bread. For I had bookmarked this recipe for potato bread a zillion years ago. And that's what I set to make. Chopped and boiled 100 gms potatoes until they are soft. Mashed them along with 3/4 cup of water they were boiled in. While the potatoes were boiling, I added a tsp of sugar to 1/4 cup warm water, then sprinkled a tsp of yeast and let it proof for 10 minutes. To the potato/water mix, I added a cup each of whole wheat flour and plain flour, 1/2 tsp salt as well as the yeast. Once everything was mixed well, I put the dough on a flour-dusted surface and kneaded it for 10 minutes or so. It was a fairly wet dough, but got it to get smooth. Oiled a large bowl and put the dough in it to rise to double it's size. By the time the first rise ended after an hour or so, I didn't want the bread. I wanted a naan instead. And if someone deserves to throw a tantrum after days of sniv...
16 comments
Read more