An authentic Punjabi meal at Made in Punjab will remind you of traditional recipes prepared by your grandmother, topped with loads of love in the form of butter. Zorawar Kalra talks to Divya Kaushik about the well-crafted, extensive menu
In a city like Delhi where you will find Punjabi food at every nook and corner of the city, it is tough to guess why some hard core foodies are not impressed by the variety and kind of Punjabi cuisine that most places offer. The reason, says Zorawar Kalra, is that “they compromise with the authenticity and quality of the cuisine.” Therefore while conceptualising his restaurant Made in Punjab, he kept in mind that the place stands out for its food that will remind in many ways of the delicacies cooked traditional way in Punjabi families.
After opening the much-acclaimed Masala library in Mumbai, which is a modern Indian restaurant, Zorawar opened Made in Punjab at Cyber Hub, Gurgaon. The place has been a hit since its opening. We were told that even on week days you have to book in advance to dine, especially during lunch hours. Evenings, too, are jam-packed and the place is already popular with foreigners. The credit goes to the well-trained, humble staff that you feel at home the minute you enter. The aromas emanating from the live chaat counter and the flurry of activity in the kitchen will make you understand the hard work that goes into making what comes to your table. The executive chef of Made in Punjab, Pradeep Negi, shared with us that he has some meat recipes that are cooked for eight to ten hours to let the meat marinate perfectly with the spices and freshly-ground pastes. “The idea is to give people authentic recipes as are cooked in the homes of Punjab, most of the recipes that you see here will remind you of food from undivided Punjab, some which people have long forgotten,” shared the chef, who has been with Jiggs and Zorawar Kalra since long and understands well what Punjabi cuisine is all about.
The menu, comprising over hundreds of dishes, is an extensive one and you need a good time to even take a glance through, unless you have your favourites and are already decisive about what you will be eating. “Most of the recipes are my dad’s original recipes and a lot of hard work has gone into making this menu. We had a trial period of over two and a half months and we paid attention to minute details to get everything perfect. We were always sure that we will not compromise with authenticity. I think most of the Punjabi cuisine served in Delhi and around is not well represented,” said Zorawar.
The chef was ready with the list of favourites to serve us for the evening. The lassi, which they claim is the most rich and heaviest drink that you can ever have, is the bestseller on the list. Trying it out at the beginning of the meal was a risk and challenge. But the drink, which is like a thick, rich, creamy, yogurt, saffron smoothie is irrestible to say the least. It is generously topped with malai and mewa ka peda and crushed nuts. “I know this is heavy but this is what authentic lassi is,” commented the chef as he brought a variety of papads, that he told us were from various parts of India. The next were chaats. We would say, if you are fond of such tangy delights then you can easily skip your main course. They are served in good portions and are so delicious that you will have to think twice before leaving it unfinished. Palak patta chaat, a crispy fried spinach leaf toped with yogurt, tamarind chutney and mild spices is a must have, apart from the regulars like bhelpuri and bhalla puchka chaat.
If you really want to enjoy your meal, then we suggest you forget about counting the calories or diet the other day as being authentic Punjabi, most dishes are rich. “But if you are health conscious you can pick from the grilled and tandoori section,” suggested Zorawar.
The main course and long list of starters have a mix from Amritsar, Patiala, lahore, Peshawar and Baluchistan among other notable regions. The menu draws inspiration from amalgamation of different cultures and traditions, being influenced by the Muslim, Hindu and Sikh cuisines, which have been flown down since centuries. They have live dal tadka stations and live phulka station to help you choose the best. Suggesting specific names for the main course will be unfair to the other dishes as each is prepared to perfection. But the chef told us their sarson ka saag, dal tadka and each chicken dish is a winner on the list.
Go for classics for the desserts, we say crispy jalebis and rasmalai that will remind you of the delicacies of Delhi 6. To conclude, we would say the place is a must visit, just don’t forget to make bookings in advance.