There has been an overkill of North Indian food in this country. With every restaurant owner with his worth pumping out Dal Makhni and Makhni Murg aka Butter Chicken, the original flavours of Punjab have been lost somewhere.
Chef Angshuman Adhikari at Zorawar Kalra’s Made in Punjab remedies that. Doling out some authentic Punjabi food that will make even the Jatt da Puttar sit up and lick his fingers, he has added some of his experiments in the newly launched Mango Festival “AAMantran”.
The king of fruits is something that is worshipped for it’s sweet, acidic taste. Here, not only is the king in its pristine form, but pieces of aam papad, aam kasundi (the veritable Bengali mustard) and other forms also find liberal usage.
The Salad section houses the Aam Kadak (INR 250) which is a medley of sweetness and acidity on a cripy Khaakra.
The Chatpata Aam Barrel Salad (INR 250) is a piece of paneer dressed in spicy mango flavours.
But it is the Bhap ki Murgi (INR 250) which took the prize in the Salad section. Chicken boiled and filled with spicy Aam Papad and garnished with spicy chutney. The sourness from the raw mango adds a new dimension to the flavours.
The Aloo Kairi Samosa Chaat (INR 195) and the Aam Bhalla (INR 195) take the honours roll in the Chaat section. The Chickpea curry with the samosa are a classic found in many parts of the country. Adding the sourness of the mango instead of the Aamchur creates an explosion of fresh flavours on your palate.
The Aam Bhalla cools you down this summer season with the fiery taste being tempered by the yogurt and the Aam saunth.
We savour some of Made in Punjab’s classics for the mains.
The Bhaati da Paneer is decadently made while the Raan MIP takes your breath away. A piece of mutton so melt in your mouth and falls off the bone so easily that will get your salivary juices running and asking for repeats.
The Daal MIP retains the original earthy taste of the pulses while the Murg Makhni let’s you understand the flavours of the different spices and tomato instead of the butter overpowering everything.
The mutton MIP is a typical Balti meat, something that is cooked at home in the pinds of Punjab. Accompany it with some garlic naan or mirchi parantha.
End your meal with either the Mango crunch Naarangi or the Aam inside Kulfi. The Mango crunch Naarangi (INR 225) is a Phirni topped with pieces of Mango and Aam Papad.
But it is the Aam inside Kulfi (INR 225) which shows the true masterpiece that Jiggs Kalra’s restaurants are known for. A decadently made mango Kulfi topped with caviar of rose flavoured Faluda. The sweet taste of kulfi combines with the smooth Faluda in a match made in heaven. It’s a treat to the senses both visually and gustatory.
The authentic tastes of Punjab along with the new experiments with Mango will establish Made in Punjab as the go to place this summer season in Cyber Hub, Gurgaon.
