Tandoor — ਚੂਲ੍ਹਾ energy
High heat, live coals, and patience: tikka that chars at the edges, naan that balloons against the wall, kulcha stuffed and blistered.
ਸਵਾਦ ਪੰਜਾਬ ਦਾ
Punjabi flavours
From the tandoor, the tawa & the handi—layers we fire up every day.
Punjab’s flavour · served with pep
How we cook
Punjabi cooking isn’t one trick—it’s layers. Smoke from the clay oven, the crackle of tadka on dal, gravies that simmer till they hug the spoon, and breads that land on your table still puffing steam.
Dal & tadka — slow then loud
Dal makhani that earns its creaminess overnight; dal tadka finished with jeera, garlic, and ghee so the room wakes up.
Gravies — bold & balanced
Butter chicken with malai depth, kadhai paneer with bell pepper bite, chole tangy enough for bhature Sunday.
Roti, naan & the thali rhythm
A proper plate runs dal · sabzi · roti · chawal · achaar—comfort in balance. Our thalis follow that same homely logic.
The thali logic
- Dalprotein & comfort
- Sabziseason’s hero
- Rotitandoor or tawa
- Chawalwhen you want both
- Achaarsharp finish
Finish with lassi or chaach—cool, thick, and exactly what Punjab does after spice.