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Panjabi Kebabs on show at the Saffron In the vastly diverse country of India, Punjab, the 'land of milk and honey', stands distinct for its food, which is indeed celebrated as one of the most popular cuisines in the world. Punjab cuisine is as robust as its climate and as characteristic as the Punjab people themselves. Just as the Punjabis, their food is far from subtle with full-bodied spices that requires no intricate marinades or exotic sauces and is always served with liberal helpings of butter or cream. ‘Panjabi Food Festival’ is now on at the Saffron - the signature restaurant of Trans Asia till June 18.
A wide array of kebab dishes that can only be described as succulentis the main attraction. Punhabi kebabs are so very different from kebabs found from any other part of India such as Lucknow and Hyderabad, where the kebabs are slow-cooked on stones and thus a tougher chew than the Punjabi kebab. On the other hand in Punjab, the kebabs are marinated for hours with the tandoori paste, which is a concoction of strong spices and yogurt, and roasted in one of the hottest ovens of at least 500 F. As soon as the skewer of kebab is lowered into the oven, the heat seals in the moisture of the kebab, resulting in one of the juiciest meats for the teeth to sink into. Saffron's Indian chef takes no shortcut with his
kebabs and proudly prepares it with ingredients known only to him.
Such succulence is definitely not meant to be missed and would make
any Punjabi feel right at home! |
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