Made In Punjab: Serving Memories, Not Just Food

Made In Punjab: Serving Memories, Not Just Food

Made in Punjab’s new menu takes the legacy forward as #PunjabiNext

The ambience at Made in Punjab is welcoming with subtle lighting, plush sofa chair seating, and strategic seating arrangements enabling intimate get-togethers. The distinctiveness of this Punjabi fine dining restaurant may not be apparent at first sight, but once you begin experiencing the beauty of the place, you would discover the exclusivity.

Sous-Chef de cuisine Kumud Rai, Tanya Dhar, and Restaurant Manager Siddharth Manjeshwar

At approximately Rs. 599+ taxes, the buffet is a sumptuous spread for Punjabi food lovers. Your epicurean journey begins with a delightful serving of salads and lip-smacking chaats. MIP’s à la carte options will also leave you spoiled for choice. Now, the inimitability of Punjabi food lies in the characteristic way in which the flavours stand out making no attempts to replicate other cuisines. That is what is brilliantly done here in Made in Punjab. Every facet of the Punjabi cuisine is beautifully explored ~ right from the beautiful balance of flavours to the creativity of the dishes and their presentation.

As for me, there is no better beginning than an interestingly outpour of heady liquid and chart-topping music.

Made In Punjab: Beverages

Bounty: A rich and velvety cocktail blend of Baileys Irish Cream Liqueur, Kaluha, Vodka, and Chocolate syrup. Curl up next to the fire with this one… umm!

Minty Apple: Just like it sounds, you will find the fresh aroma of mint and the sweetness of fresh apple intermingled in lemon juice and house-made apple soda to give you a light and refreshing drink.

Handwana Shikanjvi: A staple in North India, especially during the hot summers, this flavourful drink is prepared by mixing up fresh watermelon juice, lime juice, and chaat masala. And the fresh coriander leaves make it that much better.

{The addictive selection of Masala papad and chutney}

Made In Punjab: Appetisers

The scrumptious appetisers took me by surprise with not only their appeasing presentation but also the aroma and delectable flavours which seemed to sweetly coerce me into filling up my plate.

Paneer ‘Barrel’ Tikka

{Cream marinated cottage cheese, cheesy pickle stuffing, roasted over coal}

Vegetarian starters don’t get a lot of my attention, but with the barrel tikka, I was in for a surprise. Deftly spiced and beautifully presented, the paneer laced with cream and yummy beetroot, was tender and amazingly succulent. Undoubtedly one of the best vegetarian starters I have tasted in recent times.

Karara ‘Bhatti’ Paneer Tikka

{‘Bhatti’ spice marinated cottage cheese, roasted papad coating, tandoor roasted}

Tandoors are synonymous with tikkas, but then so is Punjab. Served on a tray resting over burning charcoal, the paneer marinated in flavourful spices and coated with roasted papad, was soft and creamy with the fabulous taste and crunch of a dish cooked in a ‘Bhatti’. I liked the way the dish was presented just as much as I enjoyed the taste of it.

Gabbar Prawns

{Chilli yogurt marinated King Prawns, tandoor roasted}

Dishes from the tandoor seem to have certainly become a lot more innovative. The jumbo prawns here are marinated with chilli yogurt and ginger-garlic paste before they are tandoor roasted to a rich golden-brown. The oil extracted from the prawn’s head along with the marinade infuses a multitude of flavours, resulting in an irresistible aroma.

Farid Tikka

{Chicken morsels, Multani spice mix, tandoor roasted}

Made in Punjab has reinvented the classic chicken tikka to present the savoury and luscious Farid tikka. The secret ingredient I am told is in the marinade ~ a special laal masala proprietary to the restaurant. Skewered until cooked to perfection, this dish comes highly recommended, especially for chicken lovers.

Legacy Tandoori Champ

{Lamb ribs, ghotna spice mix, braise & tandoor combo cooked}

Lamb ribs, when done well, can be spectacular… and these were exactly that. The traditional ghotna spice mix used in the marinade added a full-bodied flavour to the meat which was juicy with a delightful texture. This is one appetiser you would not want to miss here.

Dahi Pataka

{Spiked yogurt croquettes served with mint chutney}

Another highlight of the evening; every bite of this delicious appetiser resulted in an explosion of flavours in my mouth. Served in a firm cage, the hung curd oozed deliciousness.

Lol Tikki

{6 hour slow-cooked leg of lamb patty laced with bone marrow and topped with smoked tomato chutney}

The crispy and delicious Lol tikki served with chilly dip is a true fruit of labour and a new personal favourite. Slow-cooked leg of lamb is perfectly seasoned with a tangy hint of raw mangoes and crumb-coated and fried. If you like lamb, then this dish is a must-try.

Jau Mushroom Chakli

{Barley and mushroom tikkis, served with garlic and mustard chutney}

These delectable tikkis were crafted with an interesting blend of mushroom and barley. The result was a crunchy outer layer that gave way to a gooey inner that had piquant hints of mustard. With a perfect selection of spices for the seasoning, the mushroom chakli made for a delicious appetiser.

Made In Punjab: Mains

As appeasing as the appetisers had been, I couldn’t wait to try the main course, which was an equally impressive spread.

Luxury B.C {Butter Chicken}

{MIP’s version of a sinful butter chicken using the best Goan cashews, firangi tomatoes, fresh white butter & Punjab dairy cream}

Butter Chicken is a Punjabi classic. Almost every Punjabi household swears by it. At Made in Punjab, butter chicken takes an entirely new meaning. While the authenticity of the dish remains untouched, the presentation makes it truly earn the title of “Luxury”. So when the dish came topped with silver varq, chopped dry fruits, and extra cream, I was certainly impressed. The delicious buttery gravy gets its texture from Goan cashews and fresh white butter along with Punjabi dairy cream and fresh tomatoes. Rich in every aspect, this dish is a true reflection of the impressive Punjabi cuisine.

Lasooni Palak Chenna

{Freshly split cheese, shredded spinach, onion tomato masala}

Prepared the traditional Punjabi way with a ladle and a wooden churner ~ Punjabis will know it as the ghotna, that churns the shredded spinach, chenna and a tomato-onion masala to create a rich gravy ~ the palak served with accompaniments of white butter and jaggery, had really subtle flavours and was simply beautiful.

Maa Ki Daal and Pudina Tandoori Paratha

{Classic dal makhani with Indian flat bread}

The rich and creamy makhani was absolutely fantastic, and when devoured with the pudina paratha, made for such a satisfying combination. It goes without saying that you have to order a ‘dal’ dish with your food.

Nalli Hard Kaur

{Slow braised kid lamb shanks, bone marrow cooked in onions & yogurt}

I also tried the succulent Nalli Hard Kaur; an all-time favourite preparation of mutton that could hardly go wrong at a place like Made in Punjab, which is known for its quality ingredients and passionate cooking. The slow cooking gave the juicy mutton pieces a robust aroma and allowed the gluttonous marrow from the bones to thicken the onion and yogurt gravy, giving it a depth of flavour.

Made In Punjab: Dessert

With such a hearty meal, I was quite stuffed but the menu boasted some very tempting desserts, so I selected these:

Nukkad Jalebi

{Crispy jalebis with lachcha rabri}

Jalebi is one of my favourite Indian sweet dishes and at MIP it was done really well. The warm and crispy pista-flavoured jalebi with the creamy rabri was no less than a celebration. I felt like a child once again, hoping that no one would mind if I licked my fingers.

Goushalla Di Kulfi

{Condensed milk ice cream dipped in berry cream, and served with khus falooda}

This wonderfully toothsome kulfi with khus falooda was served in a martini glass beautifully glazed with berry cream.

Ras ‘Dates’ Malai

{Classic rasmail, date rabri}

The creativity that flooded my dinner table at Made in Punjab… I tell you! A nice twist to the classic ras malai, the Ras ‘Dates’ Malai with the filling of chopped and soaked dates bringing in a nice textural element made for a sweet option indeed.

My verdict: Made In Punjab serves some lip-smacking Punjabi dishes with a twist. From its splendid ambience, remarkable food and drinks, and efficient and courteous staff, everything about this place will make you want to visit again and again.

Getting there: Made In Punjab, Level 2, UB City, Vittal Mallya Road.

Disclaimer: This review was done on an invitation from Made In Punjab. Due judgment and care have been applied by the author to remain objective and unbiased in the review.