Arguably, cinema has played an important role in the introduction of most of the regional cuisines of India. If the film is based on a Uttar Pradesh based family then litti choka, for a Bengali the spread would include mishti doi, or macher jhol, Punjabis are shown relishing dal makhani, chicken tikka, makke di roti, sarson da saag accompanied by a tall glass of lassi at a roadside dhaba and the list goes on. After films, restaurants took the regional Indian delicacies to the nook and corners of the world.
Vivanta Panaji is hosting a food festival with the Punjabi tadka where Chef Pritpal Singh from Taj Chandigarh has curated special menu showcasing the authentic ‘Flavours of Punjab’ that includes some of the all time favourites and also the hidden recipes of the region explored by the Chef.
Punjabi cuisine has evolved over the years bringing in the flavours of the northern-western frontiers of the Indian subcontinent. It has also introduced some of the traditional culinary styles like the tandoor that has revolutionised the streets foods from the rotis to fish, meat, paneer, and the vegetarian options.
Chef Pritpal Singh has definitely outshone his culinary skills that beautifully blend the flavours of the State. The menu for put up brings an exquisite and authentic array of mouth-watering dishes prepared using a wide range of aromatic spices that are indeed a treat to the taste buds.
With just one option in soups i.e Tamatar te Gehun Da Shorba(vegetarian) and Kharodiya da Ras (non-vegetarian), it definitely does its job of tickling your taste buds with the hint of pepper that triggers your appetite. The vegetarian soup is tomato soup cooked with corriander and pressed wheat. The Kharodiya da Ras has aromatic lamb extracts with a hint of curd that makes it a tangy meaty combination.
A Punjabi platter comprising of the kebabs is the hallmark that stands out at any party. The Amritsari Paneer tikka is basically cottage cheese marinated in yellow chilli and hung curd, stuffed with spices and cooked in clay oven with peppers. When it comes to kebabs, the selection of spices to prepare the marinade is indeed crucial. A plus and minus here and there would mess up the balance. Chef Pritpal has been working hard on this balance which is why the murg tikka hit the mark and the plates were swiped clean in no time. The succulent chicken morsels were chargrilled on hot amber. Along with the kebabs came mint chutney and the mango mayo which was the hero of the meal. The creamy mango mayo blended well with the flavours of the kebabs. The mushroom malai galouti lacked a strong flavour of its own but the mango mayo covered it up well.
The Raan-E-Dera, another must-try in the kebabs section consisted well marinated meat of the mutton leg cooked to perfection with the Indian spices. It had the garam masala flavours that did not over power the meaty taste of the mutton. If you would like to go for bit creamy sweet taste in kebabs, then the dahi ke kebabs serves a good option which is a cream cheese and hung curd dumplings mixed with dry fruits and fried. You could give it a try for a slight change in the taste and prepare your tastebuds for the main course.
Punjabi cuisine has introduced foodies to the iconic butter chicken or the murg makhani loved by the old and young alike. The spices can be customised as per individual taste but the preparation remains the same with the creamy buttery Punjabi gravy. The chargrilled chicken pieces gave a smokey flavour to the dish. The vegetarian version for this is the Paneer makhni.Nalli Gosht, the massive lamb shanks cooked with mild aromatic spices also might demand a bit of attention while eating with the fork and the knives. But if you are comfortable holding the shank in the hand, then enjoy it thoroughly.
The cuisine that boasts the authentic tandoor style of cooking, also dresses prepares itself for the fusion with the west. At Vivanta, it came as chilli olive naan, a fermented dough bread sprinkled with olives and green chillies. Not very strong chilli flavours but a good combination to try specially with the Raan E dera that has this subtle spices. The Dal Dum Dera makes good use of the masoor dal cooked overnight with a gravy similar to dal makhani that blends very well with any of the rice dishes. Chole Bature is another traditional Punjabi which intentionally skipped it in the introduction so that it doesn’t make a repeat here. The Pindi Chole tried here had slightly brownish gravy with a bit salty taste could have been balanced if I had it with one of the flatbreads. I already had the desserts coming up and did not want to miss out on that by stuffing myself with the breads.
The pulao, the only rice option, comes with four varieties: dal wadiyan, cumin, masala or brown onion.
For those with the sweet tooth, have three options in dessert. The fruit fans could go for Sitaphal cream, a special blend of custard apple pulp with rabri and cream.
The traditional foodies can end the meal with the moong dal halwa which is a bit heavy dessert if you are already stuffed. The Sabza Rabri gives a perfect ending with the creamy kulfi and rabri sauce sprinkled with sabza seeds.
If you are already thinking of switching your meals for a break from the routine, try the Flavours of Punjab to experience the culinary skills involved in the selection of spices and expertise in cooking the meat to perfection. The festival is going on at Vivanta Panaji till March 14 at Latitude all day diner.
