The Punjab Times - Indian Kitchen
著者: 伊藤 翔太
Punjab is the heartland of robust, soulful cooking. It’s the land of the five rivers, but also the birthplace of dishes that travel far beyond borders. The Punjab Times pays homage to this legacy by focusing on rustic, home-style recipes that haven’t been diluted for the masses.
Don’t expect a menu filled with clichés. Yes, you’ll find butter chicken, but it’s made with heritage chicken and a tomato gravy that simmers for hours. The kitchen’s secret? A pinch of hing (asafoetida) in almost every dish—a trick from Punjabi grandmothers to aid digestion and add depth.
A fun little fact: In Punjab, bread isn’t just bread. It’s roti, naan, paratha, and missi roti—each with its own personality. Here, they serve a multigrain roti that’s blistered just right, perfect for scooping up silky chana masala.
Practical Tip: Share or Go Solo—Both Work
The portions are generous, designed for sharing like a family meal. But if you’re flying solo, grab a seat at the small bar counter. Order the thali, a platter that lets you sample dal, sabzi, raita, and a dessert in one go.
Pro tip: Arrive hungry and skip the starter anxiety. The papdi chaat is a crunchy, tangy explosion that you’ll crave for days. It’s the perfect prelude to the main event, and it won’t weigh you down.
Another insider move: Ask for the achari paneer if you want a kick of pickle-infused heat. The kitchen staff loves when guests get adventurous.
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