Traditional Punjabi cuisine prepared with hand-made masalas is emerging as the USP of most newly-opened restaurants. Divya Kaushik found out why creamy lassi is scoring over fancy cocktails
Whiff of smoke from fresh burnt coals and aroma emanating from the sigri were reminiscent of the smoke from chulha and flavours of the food cooked on wood fire in the villages. This aroma and smoke have become an inherent part of the interiors of this restro-lounge and there are guests who return to the place to enjoy it. Hadippa, a newly-opened joint at Rajouri Garden, is one of those lesser number of eateries who refuse to work out their ways as per trends. They rather stick to traditional and highlight some lost authentic flavours of the Punjabi
cuisine. like many other joints in the vicinity, Hadippa does not offer a mix of Punjabi Chinese and Italian with popular dal makhani and kadhai paneer, the menu is strictly Punjabi and one is also saved from the trouble of going through the extensive menu to place an order. It is short and precise with limited variety in soups, starters and main course. Executive chef of the restaurant Ram Sajwan told us that they are testing waters as of now and have planned the menu keeping in mind the must-have dishes from the Punjabi cuisine. “We have been sure since day one that we do not want to mix up cuisines. After doing our reiki we realised that people in the locality love Punjabi food and places that offer authentic flavours are few, so we crafted a menu that speaks volumes about the food cooked in Punjabi homes,” shared the chef.
The restaurant bears the ethnic look with wooden seats and colourful larnterns. Bright colours, cushion covers with traditional thread and zardozi embroidery make it perfect for those who mostly crib about the dark, dingy lounges.
Tandoori starters have been a hit with the guests and chef Ram suggested that khajoori paneer, Peshawari chilgoza khumb, banjara murg tikka, kukkad chops, zaafrani lamb galaouti, raan on fire, Amritsari karara bhutta and dahi ke kebab are a must try. “Dahi ke kebab has emerged to be a surprise hit among the guests, even those who come here for tandoori Punjabi delicacies want to begin their meal with dahi ke kebab,” said the chef. Hung curd is well marinated in mild spices and then fried with the coating of cottage cheese and white flour with the topping of some crushed papad to add to the crunchiness of the dish. Amritsari karara bhutta is a crisp tandoori baby corn martinated in traditional masala of turmeric, chilli, onion and garlic paste. “We do not believe in fast methods to cook our food. We make our own masalas for the marination and let the meat coated with that marination for a long time for it to absorb the flavours.
The meat is simmered on tandoor for long time to let it cook and absorb perfectly the smoky flavours,” said the chef. We realised that curd is used to make most of their starters, especially vegetarian. Their corn flake coated spinach and hung curd kebabs are a must try. The other one you should not miss is kastoori kebabs — egg coated and fenugreek infused chicken tikka. You can also choose mattha, iced butter milk spiced with freshly broiled cumin seeds, ginger, coriander and chilli, kesar thandai, lassi served with peda, ambras or jaljeera. Each drink is prepared with caution that they taste like any other home made drink and would help you build your appetite for a lavish and rich meal ahead.
Your main course will be incomplete without dal, we were told by the chef. In case you are looking for a change from regular dal makhani, try their yellow dal, with a tadka of dry chilli and cumin. Each of the dishes have a dominating flavour of ginger and the chef says it is keeping in mind that it is winters and ginger not only enhances the flavours but also makes them a perfect winter dish. Their rarra gosht, minced lamb cooked in chef’s special brown gravy and laal maans have their fans already. If you want to try something different, try rahdya meat. It is marrow filled lamb shanks with mince, cooked on slow fire and flavoured with roasted cumin and coriander seeds.
Another such delicacy is masaledaar liptwan murgh — chicken marinated overnight and stir-fried in onion and tomato masala. Prawn pulao can be a good change from regular biryani.
Conclude the meal with mango and pistachio phirni or rose kheer. After having a hearty meal, you will be surprised that it didn’t dig a deep hole in your pockets.