New menu; surprising twist of taste resulting from fusion of Desi with Conventional.
“Punjab Grill” known for its north Indian food, after introducing all new “Chakhna Menu” which superseded “Winter Menu” at Delhi and Mumbai; now it was time for Pune.
From Chef Gurpreet Sing, stuff said to tap deep in to forgotten memories and recipes; seeking to deliver “Dil Se Desi” feel; got an opportunity of exposure during unveiling.
In the fluids, the freshness derived from seasonal fruits and in the food, twist of taste resulting from fusion of Desi with conventional were the key factors which are worth mentioning.
Tarbooj with Banta- Served in small flat glass, fresh mint leaves and partly squeezed lime slices, mixed with crushed ice, citrus-sweet fluid and with a twist of watermelon chunks. Non-alcoholic reminded me Mojito minus alcohol. Nice and refreshing.
Rasbhari Margarita- Served in variant of the “Champagne Coupe” was frozen one with nice presentation. Juice of Cape Gooseberry frozen (using dry ice!!!) topped up with Tequila served with one Rasbhari fruit. The twist was masala added to the juice which I though was rock salt.
Ganne Ka Juice Margarita- Again, served in variant of the “Champagne Coupe” was frozen one with nice presentation. Juice of sugarcane frozen (using dry ice!!!) topped up with Tequila served with sugarcane strip. The taste reminded me one of the Brazilian Cachaca cocktails I had long back.
“Chakhna”- Four dry preparations served in colorful cones with rustic stand (similar to one which is commonly used at tea stalls for holding glasses). Roasted popped up lotus seeds, almonds, cashew nuts with masala. Onion Pakodas with flavor of cumin seeds. Boiled chickpeas coated with green masala, Commercial mixture Namkin converted in to Bhel which was less sour. Nice concept and taste.
Amrisari Machchi with Desi Aloo Chips- Boneless fish pieces in orange marinade, deep fried and served with green chutney. Also good old Desi Potato chips and not wafers sprinkled with masala and red chili poweder. Fish was hard and low on salt.
Tandoori Kukkad Wings- Deeply marinated tender chicken wings in concoction of barbecue sauce and tamarind chutney. The bite was releasing the flavors in steps; sweetness, tanginess and warmth of chili. Great taste.
Tawa Chicken Khima – Tasty, tender mince which was nearly melting in mount with fantastic flavor of ginger, served with Fryums sticks.
Mutton Ki Boti- Tender mutton chunks in orange marinade were average.
Anda Tawa Rice- Fried rice in yellow-brown color served with fluffy and flavorful egg patty. Decent taste.
Nimbu Chuski- Inspired from good old “Kulfi on stick”, the tender ice added with lemonade served in small glass with some citrus-sweet lemon fluid at the bottom. Nice.
Finally… great taste and worth trying.