The Grill of the Punjab

There's something about the title 'food consultant' that doesn't quite sound right. Gives and impression that someone's career didn't go as planned. Now I don't know who bestowed this title upon Jiggs Kalra but I think food consultant kind of works for him. I get an impression he could fry a pakora with as much finesse as with which he could put together a complex curry. Sure he doesn't cook himself at his restaurants; but consultants are implementers, at least that's what they tell themselves, not doers. There is a difference. Punjab Grill is probably the most talked about Indian Restaurant in Mumbai. Don't think I've visited the city without someone mentioning the place. It's probably old news to be honest, but where do we village dwellers get to prance around in the big city on a Sunday afternoon.

Have a look at the menu and there is no shoo-sha whatsoever. No mention of reductions and emulsions and coulis - stuff that gets squirted onto plates from plastic bottles. But fine-dining nonetheless. Its was great to see a whole load of Punjabi dishes (undivided Punjab that is) that none of us had heard of, and there were 3 Punjabis out of 5. Probably recipes brought back to life after having died a death at the hands of the convenience culture. This the time of 50 horsepower grinders and appliances that only a physicist can understand. I like to think that the good, old-fashioned menu was all prepared using good, old-fashioned cooking techniques. But if not, no bother.

The meat platter to start came highly recommend. A quick look and a sniff, as the waiter dished it out, and a repeat was ordered. Ordering a platter is like target practice with a machine gun. You're bound to be happy with something on a plate of 5-6 different things. Tell you what, I loved the lot. Obviously a lot of care had been given to timing. All the meats were just right. Not always the case at an India restaurant. If the mutton is tender, then the chicken can knock your teeth out. But at PG, all superb. The Amritsari Fish, only second best to Jai Jawan on Linking Road. And it was great to see chops that looked like they came from a very well fed, and slaughter-ready animal. Cuts of meat don't always make sense here. Sorry about the lack of photographic evidence.

I saw a Shorba (just Punjabi for soup. Same in Turkish I think.) that looked too good to miss. Wouldn't normally have one when it 40 degrees outside. But this one was worth the irrational behaviour. Creamy and fragrant. Meaty, of course. Spices so well blended and balanced that it was pretty brain cramping trying to pick out the flavours. A sweet woody flavour from cumin and coriander (I think). And surprisingly light for a soup made from, basically animal fat and cream. A must try if you like lamb.


Paya da Shorba

For the main course I agreed to go with Murg Makhani (Butter Chicken) and Daal Makhani (Butter Daal). Think I regret that now. The Doon School conditions your mind to order exactly that when you don't want to be making decisions.  Both were good. Sorry I can't do either of them justice here with lyrical praise. Butter Chicken and Daal Makhani will always be benchmarked against Prezzi's, and it's difficult when you are up against the best. So 'good' is praise enough. The Rotis could have been better. The Rasmalai was horrendous. Too sweet, and hard. No good.


I'll have the usual please

And then the thing we had all been waiting for - the Paan Shot. A great idea I think. And the only bit of shoo-sha. But needed to cut through all the butter that had been consumed. Cutting butter with cream? Again, I would have liked it a little less sweet. Tasted like there was some synthetic syrup in there somewhere. Maybe just too much sugar.

All in all a great place. Worth the money then? Maybe, if we'd ordered differently.

Punjab Grill by Jiggs Kalra - http://punjabgrill.in/