Punjab, in northern India, is a fertile land where a bold rustic cuisine has emerged from villages, roadside eateries, farms & small towns.
Punjabi home-cooked & restaurant cuisines are very different. Restaurant-style uses large amounts of clarified butter, known locally as desi ghee, with liberal amounts of butter & cream. Home cooking concentrates mainly on wheat with spice flavourings. Wheat forms the staple cereal. The main spices in a Punjabi dish consist of onion, garlic and ginger.
What dishes to try at Masala Zone from Punjab as part of the Grand Trunk Road Odyssey?
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