If there is any one Indian cuisine that finds equal acceptance from gastronomes all across the country, Punjabi delicacies would, perhaps, emerge as a clear winner. From butter laden parathas and naans to rich flavours of leafy vegetables and non-vegetarian preparations, Punjabi dishes find their place in almost every major restaurant in the country. But despite its popularity, finding authentic Punjabi food in the city is not easy for the seasoned foodie.
At Hotel Grand Bay’s Oceanic Café, the ongoing ‘Punjab Da Swad’ food festival gives a culinary experience that easily can be described as one of the best of Punjabi fares.
A refreshing glass of lassi in an earthen pot arrives at the table to welcome me as I settle myself in the air-conditioned comforts of the restaurant, away from the simmering heat outside. For the food festival, the restaurant has a special counter for chilled refreshments like variety of lassi, aam ka paana (raw mango drink) and other summer coolers.
I had a fair share of vegetarian and non-vegetarian dishes to choose from at the vast buffet spread.
The first to arrive on the table are some mouth-watering kebabs. The rajma galouti kebab melts in the mouth giving a soft texture and taste of flavours like ajwain. The palak tikki makes for an equally appetising starter. I decide to try out the lahori seekh kebab and grilled Amritsari machi (grilled fish). The lahori seekh kebab stayed true to its authentic flavours with distinct spices mixed with the minced meat. The Amritsari machi was grilled to perfection and when tasted with the mint chutney, it was quite delectable. Among the starters, the bharwaan gucci kesari (stuffed mushroom), chicken wings and tawa ka murgh (tawa chicken) perked us up and made our tummies rumble. There is also a live counter for veg starters.
K Sridhar, executive chef of the hotel, says that he has done some improvisations in the menu to bring about some freshness. “We have the butter chicken biryani and kurma pulao that is something new. Punjabi cuisine is not known for its biryanis. But biryanis are a hit here.
So I have made an attempt to bring the flavours of Punjabi cuisine in biryani,” he says.
The butter chicken biryani is mild and delicious and certainly reminds you of the all-time-favourite dish of butter chicken. Do try out the sarson da saag and achari murgh which go best with the variety of naans on offer at the festival.
No Punjabi food festival is complete without its wide dessert spread. The mango kulfi with rabri was an absolute delight and proved to be a fitting conclusion to an amazing dining experience. The dessert section includes some lesser-known varieties like channa te gurh da halwa or channa-jagerry fudge, malpua and meethi chawal with kesar.
The food festival is open for dinner from 7.30 p.m. to 11.30 p.m. Priced at ₹990 (plus taxes), the festival will be on till June 4.
