Every time I post reviews or pictures of yummy food and drinks, you feel I am a person with no heart. But trust me; I am not what you think of me to be. Had I been a cruel being, this review would have been out two weeks back!
Well, I had a chance to taste an extensive array of dishes from the newly curated menu at Made In Punjab, Gurgaon, few days back, but I kept on hold the review because I knew most of you guys were fasting during Navratra and writing about the good things I consumed would not only make you hurl abuse at me but also break the fast.
Now that the Navratra period is over, here I present you my experience at prominent restaurateur Zorawar Kalra’s multi-award winning restaurant.
Located at Cyber Hub, Made In Punjab, as the name says, brings to your platter the traditional delights of Punjab.
The ambience is simple yet elegant. You would see a lot of wood; right from the furniture to artifacts. For an intimate meal, you can reserve a cubicle; while the mid hall seating is big enough to accommodate large groups. Although dimly lit, there’s a sense of comfort in each corner.
Food + Drinks
I was told by the chefs that they have tried to give the old menu a new look. The appearance of the menu is comic book inspired, and the dishes have typical Punjabi words such as “changa”, “paaji”, and “yaari”.
I started off with Popeye Paaji Ki Favourite Chaat —spinach strips dipped in gram flour, and fried until crisp, and then topped with yogurt, mint, and tamarind sauce, along with some corns, pomegranate seeds and dehydrated mango pulp [aam papad].
The dish exactly tasted the way it reads; very delightful. I paired it with Guava Mary — a blend of guava juice, Worcestershire sauce, Tabasco salt, lime juice, and garnished with fresh coriander leaves.
It was followed by Tokri Chaat, Dahee Pataka, and Jau Mushroom Chakli.
Mini fried edible potato baskets filled with pre-tossed potatoes, colacassia, sprouts, corn, cottage cheese, Bengal grams, aam papad in chutney and curd and garnished with pomegranate seeds, the Tokri Chaat was one of the highlights of the meal. While the Dahee Pataka – soaked yogurt croquettes served with mint paste, and Mushroom Chakli — kebabs made from barley and mushroom, served with garlic and mustard chutney, failed to impress me on taste front.
In non-veg starters, I tried out Lol Tikki and Legacy Tandoor Champ.
The tikki made with six-hour slow cooked leg of lamb and bone marrow went well with the tomato and mint paste, served along.
However, the winner was the champ — well-done lamb ribs marinated in a traditional ghotna spice mix, simmered and then tandoor cooked. Juicy and tender, you cannot afford to miss it when at Made In Punjab. I teamed it up with Pina Colada — a refreshing concoction of rum, coconut milk, and pineapple juice.
For mains, I had Plain Naan with Maa Ki Daal and Luxury BC. Wait, not what you were thinking. BC denotes Butter Chicken!
Not a fan of daal makhani, but here the Maa Ki Daal was indeed like “ghar ki daal” — medium spiced and not obnoxiously rich in texture.
The Luxury Butter Chicken here is not the ones you get at other restaurants. It is prepared using Goan cashews, freshly made white butter, Punjabi dairy cream, and tomatoes — very rich in taste, texture, and calories!
The server also recommended me to try out their signature Nalli Hard Kaur — slow braised kid lamb shanks in onion and yogurt based gravy. But I was already full by then and had a little space left for desserts.
I ended the meal with Gulaboo and Ras Dates Malai.
The gulaboo — soft gulab jamuns served on a rose-baked yogurt and garnished with rose petals was heavenly, however, the ras malai stuffed with dates won the crown. With the right amount of sweetness, the filling of chopped and soaked dates was a pleasant surprise.
Where: Made In Punjab, Cyber Hub, Gurgaon
Timings: 12.00pm – 4.00pm, 6.30pm -11.30pm
For reservation, call: 0124 4949605, +91 8130911899
Price for two: Rs 1,500