The Big Fat Punjabi Menu At Dhaba Estd 1986 Delhi

Winters are all about living and celebrating life to the fullest; which makes it our favourite time of the year. It’s the season of joy, of drama, of loud Punjabi weddings, of seasonal foods & of course garam and yummy desserts. Dhaba is celebrating everything that makes winters special by bringing the festivities of the season alive with its Big Fat Punjabi Menu. The Big Fat Punjabi Winter Menu at Dhaba is a combination of the best of seasonal produce and Punjabi delicacies. These Indian winter delicacies are sure to leave your taste buds restless if you don’t try them out. Dhaba is putting together the matrimonial harmony of winter and its special foods in all their complete glory. Your presence at the auspicious occasion of the holy matrimony of Sardi Mausam and Punjabi Khana will be deeply valued! This holy match will light up all Dhabas and we want you to join us to enjoy The Big Fat Punjabi Menu and bless Dhaba Estd 1986 Delhi with cheers & burps! The Big Fat Punjabi Menu Highlights Dhaba Estd 1986 Delhi inimitably creates and serves classics inspired by the dhaba culture of India – the soul of its existence.Chef Ravi Saxena feels freshly cooked food and use of fresh masalas epitomize Dhaba food and that is what he replicates in his own kitchen. Winters in India are made of lush green farms of sunflowers and beautiful yellow mustard fields. Dhaba has handpicked the best seasonal produce of the country which are only available for a limited time of the year and have put them together in an exciting menu. For vegetarians,there is the newly introduced Saag ki Tikki made with assorted seasonal "saag" patties with spices, cooked on tawa; Gajar Mattar made with fresh winter carrots cooked with green peas in a light onion gravy; Sarson ka Saag made with winter favourite mustard leaves tossed with garlic, onion and spices; Methi Mattar Malai made with fresh fenugreek leaves tossed with green peas, simmered in a creamy gravy. Makki ki Roti and Sarson ka Saag is a sinful indulgence combination in winters. Though this meal is cooked in the Punjabi homes and kitchens round the year, it is particularly loved in winters. For non-vegetarians, the best produce from the country is turned into mouth-watering delicacies like Murgh Tangdi made withtandoor cooked chicken drumsticks tossed with onion and green chillies; Kaleji Gurda Tak a Tak created by Chef with Goat kidney and liver marinated with homemade spices, tossed on tawa with onion tomato and green chillies; Karaari Pomfret made with shallow fried crispy silver pomfret filled with homemade "green chutney", served with kachumber; delightful Dilli ki Nihari made with select cuts of goat meat, slow cooked with blend of homemade spices and rose petals; Amritsari Paya made with Goat trotters stewed with select spices and topped with butter. End your meal on a sweet note with soul warming Aloo Anannas Halwa,which is a unique blend of potatoes and pineapples with "mawa", coconut and dry nuts and Gajrela which is our favourite version of the traditional winter “gajar ka halwa."