Punjab Grill has a USA Cheese Menu which featured a four course end to end meal of dishes with cheese. I thought it was odd to have an Indian restaurant restaurant feature cheese from America out of the blue. The French/English/Italians might have made a better pick for a feature but what do I know eh?
We were served an amuse bouche of a spiced fried potato ball. In spite of appearances, it tasted like some sort of chaat.
My initial thoughts of their blueberry lassi was that it was quite sweet. After a while, it got pretty addictive. Finished it faster than I intended. This was ordered separately and not from the cheese menu.
The appetizer from the menu was a papdi chaat which featured American burrata and avocado with green coriander chutney foam. This was nice. Taste very chaat-y with the sweet and sour and a bit of heat.
Entrée was a lamb kofta that was stuffed with a mild Cheddar. The kofta, glazed with their Rogan jus was sitting on palak khichdi that had been infused with truffle oil. Very nice. Wanted to lick the plate clean kind of nice. I would imagine that lots of ghee or butter was in the khichdi. Flavours from the ball of lamb and the spiced sauce was moreish-ly punchy.
The main was chicken tikka in tomato makhani gravy with US Pepper Jack. Think butter chicken. Rich, more savoury than sweet and delicious. I mopped the plate clean with the mozzarella cheese naan which came on the side.
There was also cumin pulao on the side of the "butter chicken" which was really good. Had a nice flavour from the cumin, was buttery and there might have been some cheese in it. So good that you could eat it on its own.
Dessert was a paan (betel leaf) kulfi with deconstructed dark chocolate. The powder at the bottom - that's the deconstructed dark chocolate. The other seedy stuff scattered around was mukhwas. A lot of flavours going on with a base of sweet lavender. Very nice dessert.
We were given the betel vanilla shot like the last time for digestion.
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