From the vibrant hues of Sarson da Saag to the sizzling aroma of Tandoori Chicken, the ongoing Punjabi Food Festival Pind da Rasoi at Radisson Blu Marina, Connaught Place, is a tantalising celebration of Punjab’s rich culinary heritage. Stepping into the lavish spread, guests are greeted with an array of delectable dishes that promise to transport them to the heart of Punjab’s flavourful landscape.
At the helm of this gastronomic extravaganza is Executive Chef Sarbjit Singh, whose passion for Punjabi cuisine shines through in every dish, and Vickram Vicky, who has curated it.
“The main ingredient of tandoori chicken is mustard oil, and the trick is to use a copious amount of it in its marination,” Singh explains, as he unveils the secrets behind the iconic Tandoori Chicken.
“Overnight, the mustard oil moistens layers of the meat. The next day when we smoke it, we use mustard oil again for basting,” he adds, offering insight into the meticulous process that elevates this classic dish to new heights of flavour.
Basting is the process of moistening meat or other food while cooking. Melted oil, butter or other fat, meat drippings, or liquid such as a stock is spooned or brushed on food as it cooks. A bulb baster can also be used to drizzle the liquid over the food.
But the culinary journey doesn’t end there. The Keema Kaleji, a delicacy known for its rich and robust flavours, is a testament to Singh’s culinary prowess. Cooked in minimum spices to allow the natural flavours to shine, this dish is a harmonious blend of tender keema and velvety kaleji, served with a side of fluffy kulcha that adds a delightful crunch to every bite.
Speaking about the difference between Kulcha and Bhatura, Singh said, “The dough is the same – all-purpose flour, curd, ghee – but it is the way it is made [that] is different. For example, a kulcha is grilled, but a bhatura is deep fried.”
As guests navigate the expansive buffet spread, they encounter live counters bustling with activity, where skilled chefs craft an array of breads, from traditional naan to an assortment of paratha that promise to tantalise the taste buds. Each dish is a labour of love, meticulously prepared to capture the essence of Punjabi cuisine and delight the discerning palate of the guests.
“Dal Makhani originally does not use a single drop of cream unlike what is the common perception. The dal is slow-cooked overnight in almost equal amount of white butter and whole tub full of water. The next morning, we start cooking with spices,” he said.
The outdoor section of the festival adds to the festive ambiance with food carts offering an enticing array of street food delights. Amidst the bustling atmosphere, the iconic duo of Sarson ka Saag and Makki di Roti takes centre stage, showcasing the quintessential flavours of Punjab. While the saag impresses with its rich and velvety texture, some guests note that the distinctive bitter and pungent notes of mustard could be further accentuated to enhance the overall flavour profile.
“We wanted to host the event during Baisakhi, our harvest festival, but it collided with Navratri, and many people in Delhi observe vegetarian diets during those nine days. Hence, we postponed it to this time,” explains Singh, highlighting the careful consideration that goes into planning such an immersive culinary experience.
As guests savour each bite, they embark on a gastronomic journey that celebrates the vibrant flavours and rich cultural heritage of Punjab. From the succulent Tandoori Chicken to the hearty Keema Kaleji, every dish is a testament to the culinary mastery of Sarbjit Singh and a celebration of Punjab’s legacy.
The festival is on till May 5
