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Steamed Basmati
RICE
Steamed Basmati
Long-grain basmati cooked clean and simple, ready for the ghee it was born to carry.
The canvas every Punjabi meal is painted on.
PUNJAB
The Punjab Table
A table that feeds you like you matter.
Punjab doesn't know how to cook a small meal. Its table arrives full and refuses to empty — ghee as a statement, not an apology, and a dal given fourteen hours before it's allowed to be served. We curated it the way a Punjabi home feeds you: like you matter. Then we set it over charcoal and saved your team a seat.
What's on the Table
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Dal Makhani
DAL
Dal Makhani
Black urad dal held over a low fire for fourteen hours, then finished with butter and cream until it turns to velvet.
The dish Punjab measures every other dal against.
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Paneer Tikka Masala
VEGETABLE
Paneer Tikka Masala
Paneer charred over the coals, then folded into a tomato gravy that holds nothing back.
Punjab's gift to the world — and it still tastes like home.
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Butter Naan
BREAD
Butter Naan
Pillow-soft, blistered over the heat, brushed with butter and brought warm, again and again.
The bread that carried Punjabi cooking across the world.
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Gajar ka Halwa
SWEET
Gajar ka Halwa
Carrots cooked down slow in desi ghee until they surrender their sweetness. Seasonal, and worth the wait.
Winter in Punjab, in a single spoon.
To begin, if you like — Lassi: sweet or salted, full-fat, in a glass too tall to finish.
The Legend
There's a dhaba near Amritsar that has kept the same pot of dal makhani going since 1947 — they just keep adding to it. We don't (hygiene laws exist), but we understand the impulse completely.
True, half-true, or deliciously invented. The food is always real.
“In Punjab, generosity is a flavour.”
Punjabi cooking is built on abundance — ghee that's the point rather than the apology, dals given hours most kitchens won't spare, a table that stays full long after you've stopped. We cook it over charcoal because that smoke and slow heat are where its depth begins — and because some warmth only ever comes from a fire.
Our one philosophy
Time is the main ingredient.
We don't cater dinners. We curate the patience a region puts into its food, and cook it over charcoal so your team can taste the time it took.