Made in Punjab, Cyber Hub

There's a little bit of #PunjabiSwag in all of us! From the pinds to the cities, Punjab,is addicted to celebration and we are twirling our moustache towards the sky after FoodTalkIndia hosted dinner at Made In Punjab. 80 #FoodTalkers were selected to witness Punjab through cool shades and moustaches.

We were shortlisted too and were invited to try out the new and improved menu at Made In Punjab. The first thing we noticed were the swanky new interiors. Gone is the boring setup and in are the  minimalist but posh interiors. On the tables were copies of the new menu, extremely cute coasters, sunglasses and moustaches courtesy #FoodTalkIndia. 

The evening began with the spunky new cocktails which are a part of the new menu. The cocktails now have punjabi names. We went on to try the nashili Chai - Vodka, Gin, White rum together with a chai concoction topped with soda. The tastiest, cutest looking and most potent drink we have had in while. The drinks were served in one of those chai-stands that is usually found on small tapris in the chai glass.

The next cocktail we tried was "Syappa" which is a combination of coffee, vodka and garlic flavours. The drink was exquisite with a hint of garlic. You can definitely replace your daily morning coffee with this cocktail and we can assure you that it will give you the much required "kick" for the start of the day. 

"Jaat risky after whisky" i.e. whisky shaken with apple cinnamon reduction, egg white and lime juice was next. The drink was simple and understated with a slight hint of lemon. 

Cu Cu Fizz was next. Cumin infused vodka shaken with muddled cucumber with sweet and sour soda on the top. Yummy and refreshing!

Moving on to the food, the chef explained to us how the menu has been revamped and new additions have been made. 
The starters began with the arrival of "When Mr. Bhalla met pap 'di'" and "Popeye paaji i favourite chaat". The chat was all that it should be -chatpata, sweet and incredibly delicious.

 The Kalmi kebab- on the bone chicken leg , double malai marinade, tandoor roasted was Ambika's favourite. It was tender, juicy and falling off the bone yummy. The double marinade just made it better!

The "Gabbar Prawns" were soft and cooked perfectly. The chilli yoghurt marinade along with the prawn head oil infused a lot of flavours into the prawn. Ambika looked like she could have eaten the whole dish by herself. 

"Legacy Tandoori Champ" which was lamb ribs, ghotna spice mix braised and also cooked on the tandoor was cooked to absolute perfection. The melt in the mouth meat and the spicy marinade was just too good. 

 Jau Mushroom chakli was the one dish that I absolutely loved. The Punjabi spiced barley and mushroom kebabs with a garlic and mustard chutney was soft, juicy and delectable. 

 Karara Bhatti Paneer tikka which was bhatti spice marinated cottage cheese with a roasted papad coating was spicy and flavourful. It was soft and creamy on the inside and crunchy on the outside. 

The sarson olive machchii - River sole fillets roasted in a mustard olive marinade had some very subtle flavours. No flavour overpowered the other and the fish was just perfect. 

Since we were already stuffed, the only thing we could try were the burgers- Changa burger and Bun chori. Both the burgers, veg and non veg, were filling, tasty and not dry like the usual burgers. 

After the launch of this amazing new menu, Made in Punjab has given Punjabi food a brand new, much needed, funky avatar. It is no more the usual Punjabi food you are used to, but the same old dishes with a new twist. 

You must try out the new menu whenever you visit cyber hub next. 

Happy eating!

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