Keeping his inherited legacy intact, the chef of Made in Punjab in Cyber Hub, Gurgaon, more than meets the expectations of the gourmets
The latest destination for foodies like me who love to explore new restaurants with new cuisines is definitely Cyber Hub in Gurgaon. Where does one get 40-odd options to choose from? But more the options, more is the confusion and when in confusion I apply the thumb rule to try to stick to the basics and opt for tried and tested cuisine.
Now once I had decided to try out Indian food, the name which attracted me the most was Made in Punjab (MIP) located conveniently on the ground floor.
Brain child of Zorawar Kalra, MIP has got traditional flavours passed onto him genetically from the legendary Jiggs Kalra.
With such heavy names attached to it I went in with high expectations. Seeing people standing in queue to enter MIP with a waiting period of half an hour assured me that the food for sure would be good. One thing which impressed me was the well trained staff. Be it the knowledge of food or the warm hospitality they were bang on.
Once I was comfortable, Chef Zahir started the introduction with the tastes of Punjab. Palak patta chaat to start with was nice, crisp and crunchy. Beetroot di tikki to follow had a crunchy coating of panko which made it crisp, but deep inside it was soft and moist.
Enough of veggies, it was time to have a meaty bite. Chef Zahir understanding my fondness for red meat served mutton chaamp which was a masterly preparation. To get a better chaamp is tough. Twice cooked chaamp had a texture and tenderness which was perfect. Even the Awadhi galaouti served on an ulte tawa ka paratha was worth every bite. The only dish which couldn’t compete with the rest on that day was bhatti ka murgh. It was slightly undercooked and way too spicy.
To order mains I was again confused so I did the same. Stuck to the basics and ordered butter chicken and dal makhani. Butter chicken was tender and the gravy had a nice natural shine though a bit more of smokiness would have helped to elevate the flavours. Railway mutton curry was also impressive but had toned spice levels.
For the last bite I tried gucchi pulao which had an after taste which I wanted to be with me as long as possible.
Rabri with jalebi has become a signature at MIP in a short span of time for the people having sweet tooth.
Meal for two: Rs.2000 plus taxes