Behind the Scenes: How We Prep Our Punjabi Favourites
POV: You're wondering why our food hits different. It's because we are obsessed with the process. We are taking you behind the scenes to see how we fire up our angithis and prep your favourites from scratch. Spoiler alert: it involves a lot of fire and good vibes. 🔥
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About Behind the Scenes
Ever wondered why our Dal Makhani has that specific smoky kick? It is not magic, it is just a lot of fire and patience. We still use traditional charcoal angithis for our tandoori items and clay matkis for slow-cooking our dals overnight. Our kitchen is basically a mad scientist lab, but for paneer and soya chaap, and we wouldn't have it any other way.
How We Keep It Real
We started with a simple dream 11 years ago of serving the best vegetarian food in Delhi-NCR, and we are still obsessed with the small details. Whether you are ordering a late-night feast for the squad or dining at our Paschim Vihar outlet, the process remains the same.
The 'Angithi' Difference
We do not believe in shortcuts or pre-mixes. We source fresh vegetables daily and marinate our chaap for hours to get that juicy, tender texture. That distinct smoky flavour you love in our Tandoori Chaap comes directly from our charcoal-fired grills. It is not just about the recipe; it is about the heat of the tandoor and the timing of the spice blend.
Slow-Cooked Perfection
When we say 'slow-cooked', we mean it. Our signature Dal Makhani simmers in matkis overnight to ensure every lentil is infused with cream and butter. We are currently expanding our footprint from Paschim Vihar to Laxmi Nagar, ensuring that no matter where you are in Delhi, Noida, Gurugram, or Dehradun, you get the same 'Swaad of Punjab'. It is just honest, home-style North Indian food prepared with a lot of noise and even more love.
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