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For homely Punjabi food

For homely Punjabi food
After having spent 15 years of my life in Delhi, I have had a lot of experience in Punjabi food. Whether homemade or at the restaurant, both the versions are unique in their own way. But as they say, nothing beats the food made at home with love. And the chefs at Jaypee Siddharth are way too familiar with that saying. At Paatra - a fine dining restaurant at Jaypee Siddharth, you won't feel like you are in some high-end restaurant, where you have to somehow enjoy your food with a silver fork and knife. Just dig in that chicken with your hands without feeling embarrassed because who likes to have their chicken with a knife and fork anyway.
This year is special for the restaurant as they are celebrating their 10 years. The menu at Paatra is not huge but each dish is worth your money and for your mouth to savour.
Since we are talking about punjabi food, let's start with Murgh Di Seekha. Here, I am not talking about those normal chicken seekh that you get in the market. Murgh Di Seekha at the Paatra is juicy and so soft that it dissolves in your mouth. The juiciness of this seekh comes from Chef Ashish Joshi's brilliant idea to add a little bit of ginger and chillies. It was after a long time that I didn't feel the need to dip the chicken seekh into chutney. It is enough on its own. Bhatti De Tikke, Machhli De Tikke (Tender cubes of fish marinated in spices and cooked with lemon juice), and Multani Paneer Tikka were not extraordinary but they were cooked in a very balanced way and hence, all of them taste good.
Coming to the main course, the Chef didn't disappoint. Their Amritsari Kulcha was the most unique, scrumptious kulcha I have ever tasted. Chef Ashish Joshi has all my compliments for going the extra mile in making this particular dish. The Amritsari Kulcha was filled with potato along with several other spices but what gave it the edge over other dish and even some restaurants. Combine this kulcha with the butter chicken and you will be in awe. Apart from this combination, try out their Makki Di Roti with Sarson Da Saag made with a mix of wilted mustard and other greens. Makki Di roti goes with everything, be it Pindi Chole, which were so incredibly simple, it seemed as if the chef prepared it at his home and brought it to the restaurant or Matki Wala Meat.
The most interesting part of the whole culinary wonder is Kheer Malpua. The sweetness of Malpua, when served with kheer perfectly blends together as the kheer cuts out the excess sweet in Malpua and gives a creamy not so sweet yet delightful experience to your mouth.
Shreya Das

Shreya Das

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