Mumbai: When you hear of Punjabi food, do you immediately think of Tandoori Chicken, Dal Makani, Butter Chicken, Lassi with Sarso da Saag, Rajma Chawal, and Chole Bhature? While these are popular, Punjabi food is a diverse treasure trove shaped by its pre-partition heritage.

Before partition, Punjab ranged from India’s Himachal and Haryana to Pakistan’s Lahore and Multan, among other places, bringing together a wide range of flavours, ingredients, and culinary traditions. This combination of cultures has transformed Punjabi cuisine into a dynamic and distinct culinary experience, with each dish telling a tale of tradition, history, and a love of bold, hearty flavours.

Punjabi cuisine is known for its bold and spicy flavours, but beyond the famous staples, social media and online platforms are helping rediscover long-lost regional dishes. Recipes long stashed away in family kitchens—such as Multan’s Doli Roti, which is still cherished by people whose relatives went to India during partition—are now finding new life online. Many foodies are embracing traditional dishes, replicating the flavours that once filled their nani or dadi’s kitchen.

Recreating these lost flavours is loved by many, and now, the movement is being embraced by restaurants. The Undivided Punjab pop-up menu has been launched by Ishaara, a restaurant by Bellona Hospitality, to revive authentic dishes.

Influenced by Punjabi heritage, a menu has been carefully curated by Chef Sherry Mehta to restore flavours from across borders, and traditional ingredients and tastes are being honoured. This particular menu honours traditional flavours and ingredients. This special menu honours traditional flavours and ingredients. After a run in Lucknow, it was in Ahmedabad until March 30, with more exciting dishes!

In conversation with Chef Sherry Mehta, Chef Undivided Punjab, Ishaara

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As part of this journey,  Chef Sherry Mehta also shared a unique recipe from the Undivided Punjab menu—offering a fresh perspective on Punjabi cuisine, beyond the familiar favourites. Best of all, it’s something you can easily recreate at home!

Chicken dum ke kebab

(Recipe by chef sherry mehta, chef undivided punjab, ishaara)

Ingredients (Serves 7-8, Prep Time: 40 minutes)

• 500g boneless chicken
• 2 tsp salt (adjust to taste)
• 1 tbsp ginger-garlic paste
• 1 tbsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• ¼ tsp cubeb pepper powder (optional, for a smoky flavour)
• 1 medium onion, finely chopped
• ½ cup Bengal gram (chana dal), soaked for 30 minutes
• 2 tbsp oil
• ¼ cup coriander leaves, finely chopped
• ¼ cup mint leaves, finely chopped
• 1 tsp caraway seeds (shahi jeera)
• Juice of 1 small lemon
• 1 cup thick curd (yoghurt)
• 3 green chillies, finely chopped

Method

• In a pressure cooker, combine the chicken, soaked Bengal gram, onion, ginger-garlic paste, salt, red chilli powder, turmeric, garam masala, cubeb pepper powder, caraway seeds, and curd.
• Cook on low heat for 15 minutes, then pressure cook for 10 whistles. Do not add water—the curd releases enough moisture for cooking.
• Let the pressure release naturally. If excess moisture remains, cook on low flame until the mixture thickens and becomes pliable.
• Allow it to cool completely, then blend into a smooth paste.
• Mix in chopped coriander, mint leaves, lemon juice, and green chillies.
• Grease your hands with oil, and shape the mixture into round or oval kebabs.
• Heat oil in a pan and shallow fry on low heat until golden brown and crisp on both sides.
• Serve hot with mint chutney, yoghurt dip, or pickled onions for an exotic experience!

There’s a rich and diverse world of Punjabi cuisine beyond the well-known dishes. Many lesser-known delicacies reflect the region’s deep cultural heritage, including Katlama, Amritsari Kulcha, Ganne ki Kheer, Chhena Kheer, Kanji, and various stuffed Paranthas.

Ishaara, Ahmedabad offered unique flavours such as keema kachori, amritsari chaap, baluchi tikka, lahori fish fry, ghosht ki burra, thipparanwala meat, maash dal, peshawari laal Lobia Dal Halwa, and Chhena Kheer Until March 30. Influenced by Flavors from Across Borders, the dishes offer a fascinating glimpse into punjab's rich culinary traditions.