Restrant Review--Punjabi Times

Resturant Name : Punjabi Times
Address:24-26, 414/80/2, Bellandur Village, Varthur Hobli, Outer Ring Road, Bellandur, Above  ICICI Bank

Phone 080 41214121
My Rating: Ambience:****
Service**and 1/2
Food****
Price: Moderate
Review: We 5 went there as a treat from Sabak on his moms bday.As this is a fairly new place, wanted to try it out
A turbaned Durwan welcomed us with 'Sat sri Akal'
Once we steeped it, we were pleased by the decor. a huge well replica was at the foyer..Inside a melange of clours greeted us...Chooris in various patterns were used to create decorative lights while gotas were combined to form wall decors. Now having said about the decor, lets come to the food
We ordered:
For starters:
1.Kakori Kabab: This was amazing.Minced Mutton rolled and formed kebabs. It was very tasty and tender and the spices were well blended
2.Tawa Fry Jhinga:It was good but it could have been served a little warmer
Main Course:
3.Dal Makhani:This was just okay. It could have been much better. The creamy taste and the flavour Dal Makhani have was found amiss
4.Chicken Rara: This was also very good.
5.Malai Kofta: The creamy gravy and the soft kofta made it the best dish of the  lot which we have ordered
6. Roti,Naan,Kulchas: They were sift, warm and good

Deserts
7. Gulab Jamun: Gulab Jamuns were soft and succulent
8. Gajar ka Halwa: It was okay. It could have been a little better
9. Rabdi: The Rabdi was very tasty

Overall, it was a good experience. Also the staff were friendly though service was a little slow.
Of course it is a good place for anyone who love good food. Definitely Recommended



 

Recipe:Chingri Malai curry

This is a Bengali recipe and though I have had many it earlier, I found the perfect recipe when Kakima(Abhiks ma) made it .So i took the opportunity of learning from her. So here it goes:

Ingredients:
1.Prawns; Cleaned:500gms
2.Malai of one Tender Coconut. Normally I extract the malai  and blend it in blender for about 2 mins to form a paste so that it will  give a smooth consistency in the curry
3.Cocont milk Powder(2 tsp, mixed with water)
4.Dal Chini-2 sticks
5. Elalichi-3 small
6.Laung-3-4
7.Ginger Garlic Paste--3 tsp
8.Salt
9.Turmeric
10.Red Chili Powder
11. Refined Oil

Steps:
1.Mix salt and turmeric  with the prawns and deep fry the prawns in medium flame. Keep aside
2.Take oil(about 3Tbsp) in a kadhai and heat it
3.When heated, put the Laung,Dal chini and elaichi in it.
4.Put the ginger garlic paste and fry till the paste becomes deep brown
5.Once the paste is fried, mix the malai and add salt, trurmeric and chili powder. Add Water iff required
6.Put a lid over the pot and allow the malai to cook in low flame.
7. After the malai cooks,put the prawns in the gravy.
8.Add coconut milk mixture and boil for 2-3 minutes.
9. Chingri malai Curry is ready.Serve with hot rice or paranthas