Punjab Grill

Critic´s Review

• Food: 3.5 / 5
• Service: 3.5 / 5
• Decor: 3 / 5

-By Rashmi Uday Singh

As the book goes to press, we are informed that major changes are afoot and that the Kalras (both Jiggs and his son Zorawar) will not be involved in the running of both the Juhu and Palladium restaurants from 2013. What kind of changes this will mean to the menu and the quality of the food, remains to be seen. Go to both for robust, wholesome and skilfully cooked food of undivided Punjab. No Tandoori Chicken, but there is the superb Bhatti da Murga Pindiwalla (chicken legs marinated overnight with fine spices including “mugga“). You must try Chaanp Tajdar (lamb chops pot-roasted, braised and tandoor-grilled to perfection). Rauneqeen Seekhan (mince or chicken seekh kebabs clad with the flavours of spring onions, tomatoes and mint) and the melt-in-the-mouth Galouti “Kham Khatai“ and the duck kebabs. Vegetarian must-tries? Extraordinary Guchhi Pulao and the crisp, skinned, soft Dahi Kebab. There is plenty for veggies including Veg Galouti, Kurkure (small wonton-sized spring roll) and Sarson da Saag with Makki di Roti (seasonal). The Ulte Tawe ka Paratha is amazing with cashew paste and milk. Our favourite? Seafood! Tandoori Salmon Tikka (dill-ginger-honey-marinated) and Tandoori Scallops (yoghurt-cashew-tamarind sauce-marinated) top my list. Lacklustre Dal Punjab Grill, unevenly cooked Raan Hari Singh Nalwa, over-the-top rich Shahi Paneer Ranjitsinghji and the Tandoori Lobster are avoidable. As are the desserts... okayish Phirni and Gulab Jamuns (needlessly stuffed with chocolate). P.S. Palladium’s third-floor mall restaurant showcases long, dropping, shiny chandeliers within a comfortable setting. Spread over 11,000sq ft, the Juhu branch is the biggest they have anywhere in the country and it features an outdoor area, 50ft bar and even a private dining room (banquet hall available for parties too).