Curd, curd, more curd, and a singular daal

Published: 18th November 2016 10:10 PM  |   Last Updated: 19th November 2016 03:30 AM   |  A+A-

Curd

Curd

Express News Service

BENGALURU: If you visit Made In Punjab and are lucky enough to taste their Maa Ki Daal, then I guarantee that its taste will follow even into deep sleep. We get a rousing welcome at the recently opened restaurant, in UB City, with Punjabi songs from Bollywood.

Popeye’s loves spinach, so there is Popeye Paaji ki Chaat. On the plate is fried spinach leaf topped with yoghurt, mint and imli chutney. It is chatpati and a healthy dish to start off with. Tokri Chaat resembles Raj Kachori minus the puri, the tokri is kept in. It has different kinds of sprouts, which are boiled. We get the tangy taste of imli and dahi as we bite into the tokri.

This is accompanied by Nashili Chai and Jatt Risky After Whisky. Nashili Chai stands true to its name and will be loved by any tea fanatic. It is tea mixed with vodka, gin, white rum, orange liqueur, lime juice and orange marmalade. In Jatt Risky After Whisky, whisky is shaken with apple cinnamon reduction, egg white and lime juice.

I love paneer and dahi and find starters loaded with both -- Paneer Barrel Tikka and Dahee Pataka. Paneer, in the shape of hexagonal barrel, is stuffed with a filling made of sweet mango chutney, dry fruits and cottage cheese. It is cooked in tandoor. Dahee Pataka is made with hung curd, chopped chilli added to it. We bite into it and the dahi oozes into our mouth tangy, spicy and with a hint of ginger.
Gabbar Prawns, made with jumbo prawns, has smoky flavour with a taste of herbs. The prawns are marinated in hung curd, green chilli, garam masala, jeera powder, heated mustard oil and cooked in tandoor. All these are served with mint chutney.

The main course is, the unforgettable, Maa Ki Daal. The traditional dal makhni made with black gram, pigeon pea, green gram and kidney bean is slow cooked on tandoor which gives it a burnt flavour. Cream and butter add to its rich texture.

BC Classic Butter Chicken too is creamy, tastes sweet with the right amount of spice. It has a thick gravy with chicken tikka. The tikka is marinated in hung curd, ginger garlic, deghi mirch, jeera powder and kasuri methi. The taste of tomato and cashew stands out, along with cream and butter.
Chenna is the hero of Lehsun Palak Chenna. It melts in our mouths as we eat it along with ground spinach that carries a note of garlic.

The crispy sweet jalebi is served on the streets of Punjab with rabdi and the same makes it to this restaurant, along with Ras Dates Malai. In the second, ground dates is smothered with soft Ras Malai.
Approximate cost for a meal for two: `1,500

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