Kebabs, Kahani & Kurries!

On a breezy winter afternoon, we headed out to discover the flavours of Punjab hosted by Dhaba at the Claridges, New Delhi. As an escapade of flavours and a true-blue celebration of Punjabi culture, we were rather looking forward to what they had in store for us.

Upon entering the restaurant, we were immediately transported back in time to the early 80s. With old-world Bollywood music playing in the background, quirky decor, a warm & welcoming staff, and trinkets that were authentic to the roots of Punjabi culture — we knew, we were in for a treat that was good for the heart and also for the soul too!

With the aroma of spices tingling all around, we met the Founder of Parat & guest Chef Harangad Singh who had curated an entire menu of tasteful dishes exclusively for the Punjabi Food Festival hosted at the Dhaba by the Claridges, New Delhi. 

What was refreshing was the wow factor that Chef Harangad added to the whole culinary experience. And that's how we began our gastronomic journey filled with flavour, story-telling, tradition and food that was made with a whole lot of heart. Edited excerpts follow…

Soul over Style

Chef Harangad describes his style of cooking to be minimal. “Gone are the days when Indian chefs used to have their secret spices and recipes. My way of cooking is simple and consumes less time. Furthermore, I like consistently learning and connecting with my teammates to develop richer flavours.”

Evolution of Traditional Flavours

“Being born and brought up in Punjab, I loved reading about the tales of Maharaja Ranjit Singh from which I learned a lot about the Royal Family of Punjab and more so about their eating habits. Additionally, the north always had reasons connected to their health in terms of the food that they consumed — which was different in every season. During winters they ate lots of fried food as fat gave them energy and during the summer they gravitated towards lighter meals. Similarly, a lot of my recipes are also inspired by the cooking traditions that were once followed in undivided Punjab,” shares Chef Harangad.