Punjab got its name from Persian language and means the land of 5 rivers. The logo of Made in Punjab represents the 5 rivers Jhelum, Chenab, Ravi, Beas and Sutlej which give life to the agricultural lands of this vibrant state and its large hearted people. This state has given us culinary legend Jiggs Kalra and his son Zorawar Kalra who too has proved his mettle as a restaurateur with so many awards to boast about. Their restaurant Made in Punjab serves quality North Indian Cuisine that’s traditional to the core, untouched by pseudo creativity which means no nonsense dining experience. Some of the dishes I cannot stop taking about are:
- Legacy Tandoori Champ – They say it’s the best in Delhi NCR region. I must say that the taste of this chargrilled lamb chop is at par with the ones served at Karims but are much softer. I would have preferred it even softer but I believe then it would have fallen off the bone completely. Flavours are excellent and serving portion is huge.
- Dhasuu Aloo – These spicy baby potatoes can give popular desi snacks like Tandoori Aloo and Chilli Potato a run for their money. These baby potatoes are first deep fried and then tossed in a spicy, tangy sauce. The ‘chatora’ in you will definitely go gaga about them.
- Paneer Barrel Tikka – This is their own version of the classic Paneer Tikka, but done in a very different way. The quality of the paneer used here is extremely good which means that you get soft creamy texture, something which I think can make or break a paneer dish. The big cushions of paneer were stuffed with minced paneer and dry fruits which gave the dish a very unique perspective.
- Fish Mahi Tikka – These tikkas were prepared using river sole and chargrilled to perfection after marinating them with Kasundi Mustard and olive paste, a very unusual combination. Recently all my experiences of fish have been ruined by the fact that every place has served me overcooked fish. But here it was cooked to perfection.
- Goochi Pulao – I think an Indian meal should be complemented with rice in some form. While eating out, before finishing my meal I generally order a biryani or a pulao. Being a hardcore non vegetarian I prefer non vegetarian. I was a bit sceptical when I tried the mushroom based Goochi Pulao, but I was pleasantly surprised as each grain of rice was so flavourful. This dish proved that the creativity shown by the chefs here is so calculated that there is hardly anything that your palate won’t be satisfied with.
- Luxury Butter Chicken – I wanted to highlight the 5 best dishes of MIP. But I just couldn’t resist myself to include this particular dish. This version of the ever so popular butter chicken is prepared using pure ‘desi ghee’ and topped with edible silver literally making it so rich. The Head Chef Mahabir Singh told us that this dish is fast gaining popularity and very soon leave behind the traditional preparation. Its taste is very different from the traditional butter chicken and you may not like it if you are expecting something similar. It was so heavy on my stomach that after having it I could not have anything else.