Punjabi Tadka: Our Signature Mains
Authentic, robust flavours straight from the heart of Punjab. From smoky coal-infused curries to rich, slow-cooked dals, these are the signature main courses that define my 27 years of culinary experience.
Our signature Paneer Angara, where paneer is cooked in a smoky, charcoal-infused gravy for a unique, rustic flavor.
A beautiful serving of Dal Makhani, slow-cooked for hours to achieve its classic creamy texture and rich taste.
A close-up of our Paneer Tikka Masala, featuring soft paneer chunks in a creamy, spiced tomato-based gravy.
This is our Veg Diwani Handi, a royal dish made with mixed vegetables, paneer, and dry fruits in a rich, flavorful gravy.
Our Malai Kofta features soft paneer and potato balls served in a smooth, creamy, and mildly sweet gravy.
A comforting bowl of Punjabi Kadhi Pakoda, where soft gram flour dumplings are simmered in a tangy yogurt-based curry.
A classic North Indian favorite, Rajmah Butter Masala, cooked to perfection for a hearty and satisfying meal.
A glimpse of our Dal Tadka, a simple yet flavorful lentil dish tempered with aromatic spices.
For non-veg enthusiasts, our Chicken Tikka Masala is a crowd-pleaser, with tender chicken in a rich, creamy sauce.
Our Mutton Masala is a rich and spicy curry with tender, fall-off-the-bone meat, perfect for a special occasion.
About Punjabi Tadka: Our Signature Mains
It is all about the 'tadka' and the time. My Dal Makhani is slow-cooked for hours to get that perfect creamy texture, and the Paneer Angara comes with a live smoky charcoal infusion that hits the table with a real aromatic kick. You are not just getting a buffet; you are getting a meal where every spice has been tempered with care.
When we talk about Punjabi food, it is not just about spices, it is about patience. You will see this in my signature Dal Makhani, which takes hours to simmer so every lentil is infused with cream and butter. For the Paneer Angara, we do not just serve a curry; we bring the charcoal to your plate for that authentic smoky dhungar effect that makes the flavour pop.
Whether it is a wedding in Powai or a corporate event in South Mumbai, I make sure the flavours remain robust and honest. My menu is built for variety—from the comfort of Kadi Pakoda to the rich, tender Mutton Masala that keeps my non-veg guests coming back for seconds.
I understand that dietary needs are personal. My team manages a completely separate, dedicated setup for Jain and Satvik preparations, so no one misses out on the flavour. We do not use shortcuts; we use fresh ingredients, smart uniform staff, and consistent kitchen hygiene to make sure the food you taste here is exactly what your guests get at the event.
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