Punjab Grill is a fine dining North Indian cuisine restaurant located at BKC, Mumbai.
Esthetically done up, Punjab Grill has a luxurious feel and decor.
It’s the brands fifth outlet in Mumbai after it’s successful stint in Palladium Mall, Lower Parel.
Their food menu specializes in rustic Punjabi cuisine with equal importance given to vegetarian and non vegetarians dishes.
It also has a good choice in seafood. One can savour pomfret, seabass, prawns and salmon .
The restaurant’s bar offers some interesting cocktails that have an indian influence.
Their BKC outlet also offers lunch buffet on all days. The value for money buffet consists of chaat, salad, appetizers, mains and desserts.
So here is what I had –
ACHARI SANTRA –
Mocktail made with orange juice, mint, lime pickle and mint.
Absolutely refreshing, loved the infusion of pickle in the mocktail.
KUMBH PUDHINA SHORBA –
Mushroom and mint stock made and reduced, tempered with black pepper and garlic. Served with mustard micro greens and mini naan.
No thickning agent was used in the soup, nice earthy flavour of mushrooms with the perfect seasoning of black pepper made it delicious.
BHATTI DA MURGH –
Chicken leg marinated with curd, brown onions, saffron, mustard and tandoori spices, grilled on tandoor.
The chicken was juicy, the spices were well balanced, nothing was overpowering.
ABARSARI MACCHI DE PAKODE –
Pomfret fish fillet coated with indian spices and chaat masala then deep fried in gram flour batter.
Absolutely delicious, the fish fillet was fresh, coating was crispy and flavourful.
QUINOA METHI DI TIKKI –
Tikki made with quinoa, fenugreek, red chillies and turmeric, stuffed with cheese, pan seared on tawa.
Very different and unique, one who likes quinoa will surely love this healthy option.
TANDOOR MALAI BROCCOLI –
Broccoli marinated with cream, cheese, curd, cashew and cardamom, grilled on tandoor. The crunchy texture of the broccoli was intact, marination of cream cheese was mild and subtle.
DHANIYA MIRCH DA KUKKAD –
Homestyle chicken curry made in a onion tomato gravy with ginger, coriander, chilli and garlic. The curry was mildly spicy, one could even get the flavour of chicken stock.
DUM CHICKEN BIRYANI –
Long grain basmati rice cooked in dum with chicken, saffron, ghee, chopped tomatoes, brown onions, mint and coriander.
Extremely delicious, the biryani was full of flavour, curd and tomatoes gave a nice sourness, mint and coriander gave a fabulous freshness to the biryani.
AMRITSAR MALAI KOFTA –
Cottege cheese dumplings filled with dry fruits, green chillies, khoya and raisins, simmered in a cashew cream gravy.
The malai kofta was rich, had a hint of sweetness, very well made.
DAL PUNJAB GRILL –
Black dal made with loads of butter, cream and tomatoes. Everyone has it’s own version, this one with tomato puree was quite nice.
GULAB JAMUN –
Hot gulab jamun stuffed with pistachios and saffron.
KESARI PHIRNI –
Crushed rice pudding made with milk and saffron, garnished with chopped nuts.
Both the desserts were fresh and flavourful and had the right amount of sweetness, I specially liked the kesari phirni.
Overall I had a great time.
Punjab Grill is known for it’s hearty punjabi food and it excels in it.
The service is a bit slow but worth the wait.
I highly suggest them to have valet parking made available at the bkc outlet.