If you thought Punjabi food was all about creamy dal makhani or butter chicken and naan, think again. “These are restaurant dishes that hardly ever make an appearance on the traditional Punjabi table,” shares corporate chef Gurpreet Singh Gehdu, who has curated the Rangla Punjab festival at Punjab Grill. The 12-day food festival will introduce city gourmands to the rich, cultural diversity of the state. The menu includes an almost forgotten beverage known as Kaali Gajar di Kaanji, pickles like Gobhi Shalgam and Meat Da Achaar, and main course dishes such as Kotkapura Atta Chicken (origins in the historic city of Kotkapur), Macchi De Pakode, Pind Da Saag, Harey Chholiya Da Pulao with Maa Chholey Di Daal as well as desserts like Gurh Wale Chawal and Makhane Di Kheer. 

Makhane Di Kheer is made from farm-fresh milk, not the packaged variety