Eros Hotel in Delhi’s Nehru Place hosted an exclusive culinary event at Singh Sahib on September 16. The evening unveiled their specially curated ‘Bookmark Menu,’ crafted by renowned food historian Pushpesh Pant, who has recently completed his book on Delhi’s foods and flavours.
The event also featured the pre-launch of Pant’s new book, From a Kin’s Table to Street Food: A Food History of Delhi.
Along with Chef Diwas Wadhera, Pant curated the menu to highlight the rich culinary heritage of undivided Punjab. He explained, “Before Haryana and Punjab’s division, Punjab touched the borders of Delhi, and hence, the flavours and culinary essence of Punjab are everywhere in Delhi.” Chef Wadhera added, “We selected dishes that reflect the essence of local undivided Punjab. Our goal was to represent every community that has shaped the culinary culture of old Punjab.”
Pant, a celebrated food historian born in 1946, was home-schooled before attending college. He has studied Ancient Indian History, International Relations, and Law and is the author of over fifty books on food, travel, and culture, including the New York Times bestseller India: The Cookbook. His latest publication, Lazzatnama, continues his exploration of India’s diverse culinary traditions.
The event offered a culinary journey through Delhi and Punjab’s rich food history. The experience began with Ambal, a regional soup from Jammu and Kashmir, which, as Pant noted, “prepares your palate for the rich feast ahead.”
Also Read: Chef Narayan Jha revives authentic royal Rajasthani feasts with culinary mastery
For starters, guests could choose from a balanced selection of vegetarian and non-vegetarian options. The Chicken Roast, Old Delhi Style, and the succulent Barra Mutton Kebab were a hit among non-vegetarians, while vegetarians enjoyed the delightful Bharwa Shimla Mirch, stuffed with cottage cheese, nuts, and dates. The unique Bhain ke Kebab, made from lotus stem, and Lauki Chane ke Kebab were equally popular. Seafood lovers were treated to the perfectly spiced Talli Hui Machli, while those craving street food indulged in crispy samosas. A variety of chutneys, including tangy mint and mustard-based Kasundi, added a refreshing burst of flavour to every bite.
Moving to the main course, guests were transported back to the early 90s with classic dishes that stayed true to their roots, avoiding modern fusions. Signature offerings like Champaran Mutton, the rich, creamy Dal Makhni, and the subtly sweet Luchi Cholar Dal with raisins were served alongside assorted Indian breads. The Mooli ke Kofte and the decadent Chaar Magaz Ka Murg (a nut-based chicken dish) were standouts.
The meal ended on a sweet note with indulgent desserts like Shahi Tukda and Toothi. Other not-to-miss highlights included Pindi Chole, Litti Chokha, Murgh Gola Kebab, Mutton Tawa Tikka, and the fragrant Pyaaz Ka Pulao.
Reflecting on his book, From a King’s Table to Street Food: A Food History of Delhi, Pant said, “This book is very special to me as it’s dedicated to my kids and grandkids. While I wasn’t born in Delhi, they have spent their lives here. Also, I’ve witnessed Delhi’s culinary journey closely, and this book captures that transformation.”
The ‘Bookmark Menu’ will be available till September 30.
