One mention of makki di roti te sarson da saag and Delhiites start imagining the yellow-green paddy fields of Punjab.
Punjabi dishes are the heart and soul and also the first choice for a majority of North Indians who are willing to go out for a diner experience. One mention of makki di roti te sarson da saag and Delhiites start imagining the yellow-green paddy fields of Punjab. According to Harneet, a college student and a Punjabi food freak, if a family opts for an authentic North-Indian meal, dal makhani, tandoori chicken and butter chicken cannot be exempted at any cost. Not only the dishes themselves, the authenticity in the taste aspect cannot be tampered with at any cost or else the dish is definitely going to be returned to the Chef’s table.
Yet, fusions are at great demand even when it comes to these dishes. When talking to a guest in a renowned Punjabi food joint, he said, “As long as you don’t put anything that doesn’t go with the original dish and makes you forget what you had come for, it is okay to give a twist to the dishes every now and then. Otherwise, why would one go out for having a sumptuous meal instead of having one at home?” While the millennials are slowly but steadily ready to accept the change, Gurdeep, a 45-year-old father says that name of the dishes are played with at times, which confuses the guests. Thus, relatable names with a touch of authenticity is what Delhi-ites look for when they indulge in Punjab da food.
Beetroot Di Tikka
— Recipes by Chef Mahabir Singh, Made in Punjab