Of grandma-style cooking and other winter flavours
3 questions with Gurpreet Singh, Chef, Punjab Grill
1. What are some of the most important ingredients that constitute the typical Punjabi winter meal?
Black carrots, turnips, sweet potato, red radish, dry ginger, fresh fenugreek and the seasonal greens, all constitute a Punjabi winter meal and I have used all these in our winter menu.
2. What special dishes have been created for Mumbai’s foodies within this winter menu?
This winter some special dishes have been added to the menu including Kaali Gajar Kaanji (a matured tangy black carrot juice), Shakarkandi Kamrakh ki Chaat (apple wood-smoked sweet potato and star fruit, tossed in sweet and sour tamarind), Tabak Mass (succulent lamb ribs simmered in fennel flavoured milk, finished on tava), Methi Chicken Tikka (Char-grilled Chicken tikka infused with fresh fenugreek), Gurh Wale Chawal (jaggery-sweetened Basmati rice flavoured with black cardamom and fennel coconut chips) and Bajre ki Choori (Grandma-style pearl millet roti and crumble lotus seeds and chiroli nuts).
3. How important is it for such special seasonal menus and recipes to be made known to the rest of the world?
North frontier cuisine is not limited to the dal makhani or the Butter Chicken but has a lot more to offer. This menu is an attempt to showcase the seasonal variety this cuisine can offer. As a chef it is also a moral responsibility to revive the grandmother style of cooking which we all have grown up drooling to. It is such a pleasant experience when our guests go down the memory lane having this menu and have their sweet stories to share.