From bheega kulcha to raan, every plate celebrates Amritsar’s soulful, spice-laden kitchens
“Pindaan di khushboo, jhumka te dhol, Amritsar de swad vich dil da mol.” Some evenings feel less like a dinner and more like a homecoming. Walking into Rangla Amritsar at Crowne Plaza New Delhi Mayur Vihar Noida, one is transported across highways and galliyan, straight into Punjab’s Golden City. Every corner of the space carries the unmistakable heartbeat of Amritsar.
The first thing that greets visitors is music — folk songs and playful truck-style slogans splashed across the décor. Bright phulkari patterns, colourful paraphernalia, and rustic dhaba seating create a setting where a bhangra troupe could appear at any moment. The chowki-style dining arrangement and staff dressed in kurta-pyjama enhance the immersion, bringing the warmth of a Punjabi household into a hotel setting. And then there is the lassi counter — tall brass glasses waiting to be filled with frothy sweetness, just as on Lawrence Road. Before the food arrives, the scene already feels like a slice of the Golden City.
Chef Jaswant Singh from Holiday Inn Amritsar, working alongside Executive Chef Roushan Sharma of Crowne Plaza, has shaped the menu with care. Singh grew up in the city’s food culture, and his memories show in the food — each dish feels like it carries a personal story.
The Amritsari tangri kebab is smoky and tender, with a spicing that allows the flavour of the meat to shine. Then comes the Amritsari macchi, fried crisp and golden, reminiscent of street-side stalls near the railway station. For vegetarians, the Kesar da dhaba paneer stands tall, soft cubes steeped in a gravy that is rich without being heavy, perfectly paired with hot tandoori rotis.
No Amritsari table is complete without the iconic kulcha-chole. Here, the kulchas arrive stuffed and butter-brushed, with a side of spicy, tangy chole. The nutri kulcha, a lesser, known gem of Amritsar, offers a high-protein punch with soya and masala layered into the soft bread.
The Amritsari raan highlights the festive spirit — a slow-cooked leg of lamb, marinated overnight and roasted till the meat falls apart at the touch of a fork. Alongside it, the balochi kadhai mutton and the mogewala kukkad showcase the depth of Punjabi cooking, hearty and flavourful in every bite. Equally memorable are the everyday dishes. The makki di roti with sarson da saag, topped with a generous dollop of white butter, evokes a sense of winter meals in Punjabi homes.
The langar wali dal, simmered to perfection, carries with it the essence of community kitchens. Chole chawal and Amritsari aloo add to this sense of comfort. On the other side of the spread, there is rajma rice, fragrant and homely, perfect with gravies.
The sweet finish remains rooted in tradition. Alsi di pinni is earthy and wholesome, rawa khajoor kheer offers a silken counterpoint, while the doodh mawa halwa delivers indulgence in its purest form. The staff, dressed in kurta-pyjama, move through the chowki-style set-up carrying platters with grace. Their attire adds to the immersion, reminding diners of a Punjabi mehfil where hospitality is as much about warmth as it is about food.
Chef Jaswant Singh summed it up beautifully: “Every dish here carries Amritsar’s soul - bold flavours, slow cooking, and the warmth of tradition.” By the time the folk beats grow louder and tables fill with plates of kebabs, kulchas, saag, and sweets, the restaurant feels like a pind alive with celebration.
Rangla Amritsar brings Delhi diners flavours steeped in the Golden City’s heritage. And just as one leaves, the spirit of Punjab waves you goodbye with a slogan that could be painted across the back of a truck: “Horn Please! Swad Amritsar Da, Tusi Zaroor Chakho!” Every bite carries the warmth of a Punjabi home. Every flavour whispers stories from Amritsar’s galliyan. Every evening here feels like a celebration of soul, song, and swad.
Fact Sheet
Timings: 7:00 pm - 11:00 pm
Buffet price: Rs 2,799 + taxes
per person Special offer: 2+1 on buffet
Till to 31st August 2025