My first Zomato meetup with fellow foodie and the Zomato crew was last year, at Punjab Grill. I’ve visited the restaurant several times since, and their Punjabi fare and grills never disappointed me. Recently Punjab Grill Gourmet Fine Dining celebrated their 5 years anniversary with a special 16 course degustation menu specially handcrafted by acclaimed Chef Nishant Choubey. We were honoured to be invited for this experience, and the long dinner saw some curiously beautiful dishes, plated with subtle elements and composed together very nicely.

Fire Roasted Cottage Cheese

We started our meal with Fire Roasted Cottage Cheese. Served with an Orange Sriracha Marmalade with a whiff of tamarind. The texture of the cheese and flavor of marmalade in the combination was really amazing – worked very well.  We really enjoyed the dish. Next on the course were some very interesting fusion veg food like Khumb Palak aur Corn ki Tikki very well paired with fine papaya and onion seeds,  Pakoras  which was twice cooked citrus based mushrooms, Mathari Strips – Spiced potato and pumpkin murabba and Magaz – Berry tangy chutney.  I loved the uniqueness in the presentation as well as the distinct flavoring in each of the dishes. But we had just gotten started.

Khumb Palak aur Corn ki Tikki, Pakoras, Mathari Strips and Magaz

Next came a series of non vegetarian dishes. And most of them were definite winners. The Raan was ushered in, which was a leg of almond roast lamb with rosemary chutney foam. The meat could have been cooked a little more (I like lamb to be soft and succulent) but I enjoyed the rich spices in the dish.  Steamed duck masala poti was again an interesting attempt, though I am not too fond of the bird meat. The mirchi aachari mayo and fired quail egg added the extra edge to the dish. The Tandoori Mustard Prawns, served with wasabi malai cream and apricot chutney were spicy and tasty – one of the favorites of the meal. The Soft Shell Crab served with the lemon chutney was also one of the bests. Crabs and Prawns were fresh and soft. Spot on with the spicy and tangy base of it.

Tandoori Mustard Prawns, Soft Shell Crab, Raan and Steamed duck masala poti

Pathar ka Gosht was prepared with mutton by heating it on a wide stone, on a flame. It tasted as good as the story of it’s preparation – yes slow cooking mutton does wonders! Hyderabadi  Nalli Nihari was so well cooked that the meat were falling off the bone effortlessly, exactly how I love it. The Rajma Khichdi was a delicious surprise – would also put this on the must try list! All the dishes were rich, delicious yet effortlessly sublime. Loved the experience.

Hyderabadi Nalli Nihari, Pathar ka Gosht and Rajma Khichdi.

We ended our course with Gulkand Pan Kulfi. Quite a befitting epilogue of our elaborate 16 course meal. Beautifully plated and curiously envisaged, this was quite something!

Pan Kulfi

Highlights of the meal were the Roasted Cottage Cheese with Orange Sriracha Marmalade, Tandoori Mustard Prawns, Hyderabadi Nalli Nihari, Pathar Ke Gosht & Paan Kulfi.

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