The Taste of Punjab Grill

The inspiration for this column began with an amiable, enthusiastic man called Zorawar Kalra who tempted me into trying a tondoori duck at his 3-month old-Delhi restaurant ,the Punjab grill (it will open shortly in Mumbai at palladium in phoenix malls ) I have never made one at midday to a place I abhor :the select city walk mall, a heaven for consumerism and crowds .But the duck was the strong incentive .Zorawar’s father is one the India’s kitchen legends :jigs kalra ,the man who lent his ideas to many famous restaurants and gave people like me much pleasure with his thoughtful takes on Indian food. Punjab grill’s minuscule congested but wonderfully creative kitchen. The duck is just the kind of thing Delhi’s Globalized Punjabi loves –exotica with the flavor of home. At 1050 plus taxes it is expensive , Zorawar says but it feeds for people so I reckon that’s not bad. The duck is marinated partially cooked gently without charring in a handi (pot) and kept inside for its final 15-plunge into the 900 degrees Fahrenheit (480 degrees Celsius )tandoor. Grill cooks the duck with great finesse ,and you can literally pick the meat off the bone .Jiggs was generous enough to share his recipe

So it’s concluded that one should really visit the Punjab Grill restaurant and should try this tondoori duck and appetizing food of Punjab grill restaurant as the taste of the food gives the feel of home made food.