My Indian neighbour was cooking as I was writing this post. Imagine all the salivations as I reviewed the photos and text!
The Punjabis are fiercely proud of their heritage. As you walked into Punjab Grill, the image of the Lion of Punjab, Maharaja Ranjit Singh, is everywhere. (I have many Punjabi friends called Ranjit.) From rich, traditional dishes to royal flavours, each bite is a journey back to the golden era of Punjab’s history.
Punjabi food is known for its hearty, spicy and buttery flavours, as well as its extensive use of dairy products, wheat, rice and vegetables. Most of the first Indian restaurants that we grew up with in Singapore were Punjabi, and that’s why we are familiar with classics like naan, butter chicken, dhal, tandoor chicken, etc.
Punjabi cuisine is much more than just food. It’s truly an experience that embodies the rich cultural heritage and warm hospitality of Punjab. Each dish, from smoky tandoor-cooked delicacies to hearty, perfectly simmered curries, narrates a tale of tradition, love, and community. The dishes are all meant to be shared.
Our Lunch Menu
Bhatti Da Murgh | Grilled Chicken
Whole chicken legs marinated with spicy bhatti masala & cooked in tandoor.
Bhatti Da Murgh is simply Indian grilled chicken cooked with entire spices, ie the spices are not milled and mixed together like in masala. This recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting in a tandoor.
A tandoor is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The process of cooking is a mix of BBQ and roasting giving these chicken legs fiery, smokey, aromatic flavours unique to BBQ, and moisture, tenderness associated with rotisserie. Must order.
Murgh Makhani | Butter Chicken
Traditional “butter chicken” – boneless chicken leg, makhani gravy
Murgh makhani (lit. buttery chicken), originates from Punjab. The story goes that a Punjabi chef living in New Delhi was experimenting with butter-fried chicken and came up with something so delicious he decided to give it a name that because a worldwide favourite – Butter Chicken. The sauce is super silky, buttery, aromatic and mildly spicy. All you need is a bowl of Basmati rice or some naans to mop up the luxurious sauce.
Aloo Gobhi | Potato and Cauliflower Curry
Fried potatoes and cauliflower florets tossed in onion and tomato masala.
Aloo Gobi is a simple Indian vegetarian dish made with potatoes (aloo), cauliflower (gobi), spices and herbs. Aloo gobi makes a great side dish, and goes particularly well when it’s served alongside dhal. Everyone has their favourite version, and no Indian man will deny their mother or wife’s version is the best.
Dal Punjab Grill | Lentil Curry
Whole urad, cream, butter, tomato
Dal Makhani is a popular North Indian dish where whole black lentils & red kidney beans are slow cooked with spices, butter & cream. This Punjabi Dal Makhani cooked restaurant style has subtle smokey flavours and a smooth creamy consistency of the lentils. Even for non-fan of lentils like myself, I find this makhani delectable and beautiful with naan or biryani.
Mutton Dum Biryani
Dum cooked to retain the flavours from the choicest cuts of meat
Ever since I tried my first “authentic” dum biryani in Lahore, I cannot go back to the versions in Singapore, which normal biryani. Dum biryani is a slow cooked, layered rice dish and normal biryani is a kacchi biryani or pakki biryani, which meat and rice are cooked separately before being combined. In terms of taste, dum biryani is more flavourful, layered and aromatic due to the slow cooking process.
You can choose your protein to cook with the Basmati rice, chicken or mutton or prawn, and I always choose lamb as it gives the rice a beautiful flavour. The spices will take care of any musky taste that may be associated with mutton, but in this recipe a rack of lamb from NZ is used. Very delicious, and must order if you are here.
Lehsuni Naan | Garlic Naan
No Northern Indian meal is completely without the quintessential Naan. And if you do not like unleavened, flavourless bread, order the lehsuni naan (garlic naan). You will thank me, as this is the perfect tool to mop up all the delicious sauces and curries.
Delicious food, plenty of outlets around the city. There’s even one in Singapore. A definite revisit when I am back.
Punjab Grill DLF Cyber City
Shop 19, Ground, Cyber City, DLF Tower 10th Rd, DLF Cyber City, DLF Phase 2, Sector 24, Gurugram, Haryana 122002, India
Tel : +91 81305 94447
Visited Sep 2024
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