Amazing food with exemplary services by the staff during the course of lunch which I had with my family was an experience in itself! A rustic ambience with traditional Punjabi surroundings, food served in brass utensils lend perfect authenticity to the earthy appeal. The old Bollywood music echoed in the restaurant was simply a delight for the ears.
You can enjoy both your food and drinks ,nothing can compete with the Special thali, lassi and thandai where Punjabis are concerned. When in Delhi, do not miss this. It’s not just cuisines but also unique and innovative surroundings that give us special memorable dining experience..
Sharing a few recipes…
Courtesy-
Chef Ankur Gulati, Executive Chef- The Claridges New Delhi
Chef Mahavir Singh, Head Chef- Dhaba at The Claridges, New Delhi
AMRITSARI ALOO WADIYAN
RECIPE:
(Serves – 4)
Ingredients:
Peeled potato wedge 700 gms
Wadi amritsari 250 gms
Ghee 65 ml
Jeera whole 4 gms
Turmeric powder 3 gms
Red chilly powder 3 gms
Kastoori methi powder 2gms
Onion 200 gms
Cashew nut paste 100 gms
Ginger garlic paste 30 gms
Coriander powder 10 gms
Jeera powder 2gms
Garam masala powder 5gms
Fresh tomato puree 350 ml
Garlic chopped 20 gms
Salt to taste
Oil for frying 300 ml
Method:
Take a handi, heat the ghee tempered with whole jeera.
Add chopped garlic and onion, saute until golden brown.
Now add ginger garlic paste.
Add all powder spices to the handi and cook for a while.
Add fresh tomato puree and cook until it starts leaving oil from the side.
Add cashew nut paste for richness and cook it.
Add peeled potato wedges and let it cook for 20 minutes,
Now add fried amritsari wadi.
Finish with Garam masala powder for taste.
Serve it hot and fresh!
BALTI MEAT
RECIPE:
(Serves – 3)
Ingredients:
Mutton shank 1000 gms
Oil 150 ml
Black cardamom 3 nos.
Pepper corn 8 nos.
Green cardamom 4 nos.
Bay leaf 2 nos.
Jeera whole 2 gms
Cinnamon stick 1.5 inch
Jeera powder 5 gms
Coriander powder 15 gms
Kashmiri chilly powder 30 gms
Ginger garlic paste 100 gms
Brown onion paste 200 gms
Mutton stock 1.5 ltr
Processed tomato puree 600 gms
Garam masala powder 5 gms
Salt to taste
Method:
Heat the oil in a Handi and temper it with all of whole garam masala.
Wait until it starts crackling.
Add mutton shank and cook it on slow flame for around 30min.
Make a paste by adding all powder spices into the ginger garlic paste .
Add this paste into the mutton and cook it until it starts leaving oil.
Add brown onion paste and also cook it until it starts leaving oil.
Add tomato puree and cook it for another 30 min on very slow heat.
Add mutton stock and cook it until it gets reduced and the gravy gets thick.
Garnish with chopped coriander and ginger julienne.
Serve it hot and fresh!
A click with extremely warm & welcoming staff
