For Delhiites, when it comes to food, nothing can beat a good Punjabi preparation. Cuisines might fall in and out of fashion, but Punjabi flavours are such that foodies always crave for them.
Though I am not very fond of the curries made in Northern style, the invite to review the recently launched Pure Punjab by Lazeez Affaire at Khan Market was alluring enough to try. Lazeez Affaire’s Chanakyapuri outlet has been a favourite for the expat community in town, so to open at the posh Khan market made good business sense. The décor, from the tables to the walls, is done predominantly in white which, for a Punjabi restaurant, struck me as being unimpressive. Nevertheless, it’s always food which has to be good to get my points.
Pure Punjab did justice to the preparations and the menu was quite straight and simple, comprising all the popular Punjabi dishes, though a little bit of fusion would have taken the level a notch higher for food connoisseurs.
Due to some drizzling, I was coaxed into ordering a bowl of piping hot soup. I had the gucchi mushroom ka shorba which was made to perfection. The robust aroma of gucchi enhanced the flavours of the soup. The kharode ka shorba had nice mutton shreds which went well with the stalk.
The vegetarian and non-vegetarian platters seemed quite promising and I followed my soups up with them. The chicken seekh and chicken malai tikka were to die for. Malai tikka was a master preparation; the tikkas were tender to their core. But the mutton preparations were quite disappointing. Burrah was bland and almost flavourless. Meat was cooked just fine but lacked spices. The mutton tikka was dry and overcooked, while soya champ prepared with cashew paste had a nice flavourful coating but was bland inside. The dahi kababs were worth a try and a saving grace for the vegetarian section.
The real test for the chef was the main course. Butter chicken, the litmus test for a Punjabi restaurant, was decent enough but slightly tangy. The Kali mirch chicken was delicious and one of the better preparations, while their rahra gosht went well with the mirchi ka paratha, balancing the spice levels.
Pure Punjab’s hind dal tadka is also worth a try. Biryani served in an earthen pot was aromatic, its simple flavours suiting the Delhi taste buds. I signed off with the kesari kheer, which was refreshing and creamy.
Meal for two: Rs.2000
