Rangla Amritsar brings Golden City flavours to Delhi

This August, Delhi has found a new reason to celebrate food. From 22 to 31 August, Crowne Plaza New Delhi Mayur Vihar Noida is hosting Rangla Amritsar — a vibrant food festival in collaboration with Holiday Inn Amritsar Ranjit Avenue. It is not just about recipes, but about recreating Amritsar’s spirit, flavours, and warmth.

A slice of Amritsar in Delhi

Step into the hotel’s all-day dining restaurant, Infinity, and you’re transported to Lawrence Road or Novelty Chowk. Pind-style dhaba seating lines the space, the walls glow in bright folk-inspired colours, and at one corner, fresh makhan is churned in rhythm. A lassi counter froths endlessly, while smoky tandoor skewers release aromas that bring Punjab’s bylanes alive.

The theme, “Gediyaan te galliyan, swad Amritsar wargha,” is not just a tagline but an atmosphere of togetherness, celebration, and the joy of food.

Chefs behind the flavours

Leading the festival is chef Jaswant Singh from Holiday Inn Amritsar, who grew up among the very streets that inspire the menu. “We wanted to bring Amritsar as it is — not a version, not a compromise,” he says. “Every dish carries a story, a memory.”

Alongside him, chef Roushan Sharma, executive chef at Crowne Plaza Mayur Vihar, calls Amritsari cuisine soulful. “It carries the warmth of home and the joy of sharing,” he explains.

A menu of memories

The spread is a journey through Amritsar’s kitchens and stalls. It begins with challi da shorba, a light corn-based soup recalling Punjab’s harvest fields. Then comes the smoky Amritsari tangri kebab, charred just right for that dhaba flavour.

The famous Amritsari kulcha chhole pairs flaky, butter-brushed bread with spiced chickpeas, while the iconic Amritsari macchi — crisp and golden — pays tribute to the city’s legendary fish fry stalls. Rustic delights like wadiyan (sun-dried lentil dumplings in curry) and the slow-cooked makki di roti te sarson da saag bring the taste of winter kitchens.

At the centre is the Amritsari raan— a slow-cooked leg of lamb fit for a wedding feast. Rich gravies like mutton balochi kadhai, mogewala kukkad, and the creamy Kesar da dhaba paneer add layers of depth.

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Sweet endings arrive with alsi di pinni, rich with ghee and jaggery, rawa khajoor kheer, smooth and fragrant, and doodh mawa halwa, indulgent and festive.

Beyond food: an experience

But Rangla Amritsar is more than dining. Families gather at the lassi counter, children watch wide-eyed as makhan is churned, while bhangra beats echo through the hall. Stalls selling bangles and folk trinkets add the charm of a Punjabi bazaar. At one corner, hot makki di roti is served straight from the tawa with steaming sarson da saag.

For Pankaj Gupta, Area General Manager – IHG Hotels Southwest Asia, this is the true achievement. “Rangla Amritsar is about promoting India’s regional cuisines and giving our guests authentic, memorable experiences,” he says.

With every dish tied to memory and every corner echoing Punjab’s spirit, Rangla Amritsar is less a festival and more a journey — bringing the Golden City’s soulful flavours to Delhi’s doorstep.