Ikk Panjab is a history lesson, a living museum and a restaurant rolled into one, says Ayushi Sharma
For me, Punjabi food has always been a feast for all the senses. And while entering Ikk Panjab, tucked away in West Delhi, Block J of Rajouri Garden, I wondered just how would this place turn out? Would the restaurant be able to satisfy my cravings? Will it rule over the heart of a food lover like me? Well, in order to get my answers, I stopped wondering and found a comfortable corner spot.
The restaurant, segregated into two levels, honours the undying spirit of the land of five rivers as well as celebrate the food and cultural heritage of the pre-Partition undivided Punjab. While the interiors were modern but the accessories made it seem that it had stepped back in time. Photographs, artefacts and all the bric-a-brac on both floors were from the golden era. It wouldn’t be wrong to say that the place is a history lesson, a living museum and a restaurant rolled into one.
Sitting near the open kitchen, I could smell the aroma of several food items wafting out. This had the effect of making me feel even more hungry than I already was. We started with Rajjeya pujjeya paneer tikka. There came two Rubik’s cube-sized pieces of cottage cheese, stuffed with khoa, marinated in curd and grilled in a tandoor for a smoky flavour. The size was daunting, to say the least, which bothered me. But the taste disappointed me even more. Although, it was grilled to perfection, had a crisp singe on the outside and was tender too, it tasted bland, unlike the traditional paneer tikka. Unfortunately, it didn’t really make a mark on my tastebuds.
Next, in the starters, came Motiyan wali makki and Tandoori aloo nazakat. While the former was a combination of cheese and baby corn wrapped on a baby butte, cooked in tandoor; the latter had pieces of potato, marinated in rich spices, stuffed with dry fruits and paneer, and cooked over charcoal. It was topped with pomegranate seeds, which made it look quite appealing. Properly cooked and roasted, these two tasted just right and elevated my experience, certainly, the stars of the evening. To accompany the dishes, I ordered one mocktail — Ishq da sharbat, which included buttermilk, roohafza and fresh watermelon juice, and a whisky-based cocktail — Garmich sardi da ehsaas bunta, which had lime juice, honey and masala bunta. The drinks, perfect for summers, not only satisfied my thirst but also kept my body cool.
Moving on, I tried their Tandoori bhuni chaat, which had pineapple, apple, guava, mushroom, sweet potato and bell peppers, all roasted in tandoor and dipped in chef’s special sauce. I preferred the dish’s wholesome taste to its presentation.
By this time, I had had enough paneer and tandoor. So for the main course, I decided to go with anything but the two of them. The chef suggested that we should try Adraki gobhi masala and Kadhi pakora along with cheese naan. I must say both the dishes were the delight of the evening and much to my relief, without any marked flavours of the tandoor. The naan was huge and was filled with cheddar cheese, spring onions and green chillies.
I was pretty near saturation, however, I ordered Kasore wali phirni under mittha. I have had the dessert at many places but this was just how I like it — less sweet. Made up of milk along with pounded rice, flavoured with cardamom and saffron, it was served in a tiny earthen pot. It grew delicious with each bite.
I realised food is just one component of Ikk Panjab; from the atmosphere, the visual display units to copper tumblers and bell-metal quarter plates, everything portrayed multiple realities of the bygone era of the State.