Welcome and thank you for coming to taste the flavor of our dishes. Whether you’re a connoisseur or a layman in the art of Indian cooking, we’ll serve you dishes typical of our region of India, adapted to your taste. It only takes a few minutes to prepare your dish with the inimitable Punjabi flavor. We’ll be delighted to keep you waiting with our homemade aperitif offered by the owner, accompanied by Indian music or, in the evening, Bollywood films.
Homeland of the Sikhs, Punjab or Panjab, literally the state of five, panch, rivieres, ab, is located in north-west India. The original Punjab was divided between India and Pakistan in the division that accompanied the independence of the two nations. Punjab borders Pakistan to the west, Jammu and Kashmir to the north, Pradesh to the northeast, Haryana to the southeast and Rajasthan to the south. Its capital is Chandigarh, a city designed by Le Corbusier. Major cities Amritsar, Ludhinia, Jalandhar.
The earthen tandoor oven is used in traditional North Indian cooking to bake bread (Nan or chapatij), meat and vegetables. Of ancient origin, it has evolved little beyond its exterior appearance and cooking method. It is said to have originated in Central Asia, and to have entered India with the Mongol invasions. Although it is mainly used in Punjab, it can be found all over northern India and as far away as Bombay, where fish recipes have been adapted to this cooking method. In Punjabi cuisine, tendoori cooks quickly, thanks to its very high temperatures and without the use of fat. However, the food is basted with ghee. Fast cooking preserves vitamins and nutritional qualities. Bread cakes (Nan or chapatij) are baked suspended in the oven, with the edge stuck to the wall, giving the bread its light, golden color. Meat and fish are cooked on long skewers, long enough to keep the food at least 30 centimetres from the embers so as not to burn – it’s the heat from the walls that should cook the food. Regularly, the food is taken out of the oven to be basted with ghee and marinade, which gives it its incomparable softness. Bon appétit
Our chefs are the heart of our kitchen, blending tradition with innovation. Masters of Indian spices and flavors, they craft every dish with passion and precision, bringing authentic tastes and unforgettable experiences to your table.
