The Oberoi Gurgaon brings dhaba food home

At a time when a visit appears nearly not possible, The Oberoi Gurgaon delivers the style of Amritsar in bins

Amritsar has been on my thoughts for some time now. I maintain pondering of all of the food that the Punjab metropolis has to supply, and planning (in my thoughts) a dhaba crawl. The first cease shall be for a frothy glass of lassi, then for some sizzling, freshly fried Amritsari fish, on to gentle kulcha and chholey and so forth.

The good bit about life is that when you may’t fulfil your dream, your dream involves you. Last week, I acquired a message from a younger resort government I’d met throughout these days when folks met folks. She informed me that The Oberoi Gurgaon was now delivering food, and despatched me a duplicate of its large menu. I checked out it, and determined I’d have the Amritsari fare: machchi, gosht, chholey and kulchey.

I’m very keen on Amritsari fish. I attempted cooking it at home as soon as, however with out a lot success. I suppose it’s — as our grasp cooks inform us — a city’s air and water that add to the style of regional delicacies. I had picked up the recipe from a slim ebook that I learn from time to time simply to get a whiff of Amritsar. The writer of The Dhabas of Amritsar is a food lover known as Yashbir Sharma. He talks about little locations and their well-known food objects, and even supplies the reader with recipes.

In the Amritsari fish recipe he says the fillet is first blended with vinegar. The vinegar is then wiped off with a serviette. The fish is dipped in a mixture of besan, curd, ginger-garlic paste, a overwhelmed egg, lemon juice, carom seeds, pink chilli powder and salt. It is then deep fried, and served with chaat masala.

The fish, overseen by Oberoi’s government chef Manish Sharma had two marinades, too. Chef Sharma tells me that the fish is first marinated with turmeric, chilli powder, and salt. Then, it’s dipped in a mixture of besan, pink chilli powder, ginger-garlic paste, cumin, entire coriander seeds, ajwain, chopped coriander, and infrequently some rice flour for added crispiness.

I cherished the fish (₹1,225). It had a properly crispy outer layer, and the river sole fillet inside was moist but agency. But what I actually loved was the Amritsar Meat Tariwala (₹1,475). The items had been simply the fitting dimension (40g, stated the chef!) and had been deliciously tender. I suppose what gave the curry its unbelievable style was the ghee it had been cooked in. In a heavy forged iron vessel, entire masalas — cinnamon, cardamom, and bay leaves — had been added to sizzling ghee. Ginger, garlic, and onions had been fried, after which recent tomato purée went into the masala. The mutton was cooked on sluggish warmth, and, when accomplished, topped with robust black cardamom powder and pepper. I had a few of this with a lachcha paratha and was able to name it a day.

But I needed to first style the Amritsari dal — blended panchmela dal — which additionally had a tadka of ghee. Then I had a little bit of the Amritsari chholey with kulchey (₹1,025), however realised that it was really Pindi chholey, which is darkish, thick, and dry. The kulcha — not the type you get in Amritsar, however scrumptious, nonetheless — had a thick stuffing of potatoes and onion. I ended my meal with one thing known as Kahlua rasmalai. I’d have appreciated the rasmalai with out the Kahlua, I feel. Or the Kahlua with out the rasmalai.

The supply menu (name 9811289169) is large and contains every thing from Peking duck and Moplah biryani to nigiri sushi and lemon roast rooster. You may also ask for freshly baked breads, pastries, quiches and artisan meats.

I like the way in which inns and eating places are reaching out to us. I is probably not in a restaurant proper now, however I do get an image of the hustle and bustle there. I can think about them, simply as I can visualise my Amsitsar food fiesta.

The author is a seasoned food critic

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