30 June 2017

Pindi - Pind da swaad

Pindi , a word that's synonymous with the villages of Punjab and frontier cuisine. Presently managed by the 3rd generation after Shri K.L Wadhwa, the founder, Pindi Bangalore continues its culinary legacy from its humble beginnings in Delhi. They say laughter is brightest where food is best. My jury is still out on that but I will say that Pindi at HSR is a great place to spend your afternoons and evenings with your family, friends and colleagues alike.
Here's a review (vegetarian dishes) after my recent visit to the place.
Starters - This is where Pindi scores BIG. I tasted :
1. Bharwaan Chutney Aloo - Potatoes well done, not over-stuffed, chutney just about spicy. Warning - You can't stop at one!
2. Paneer Kurkure - The papad crusted paneer rolls pack a nice crunch. Paneer is soft and well spiced. A flavourful crust is just as interesting as the stuffing, a pleasant change from the usual flour, oats and crumbs crusted fare.
3. Seekh kebab - This again was my favourite. After the first 2, the spice factor continues to flatter the palate. None of these 3 were a let down. Thumbs up.
Main course - The benchmark for anything is set against comparable parameters. For me, the benchmark for comparing north Indian dishes is by tasting the staple dishes. I had :

1. Pindi Chole - Sadly, this did not excite me much. It was more like Chole masala. I appreciate the spices are "homemade" but we tend to have a completely different vision and version of Pindi chole in our minds. Even to take it at its face value, the masalas did not encourage me enough.  
2. Palak Paneer - This was not the usual pasty Palak Paneer we often have elsewhere. The spinach was chunkier and the paneer was OK.
3. Dal Makhani - Liked this one. As homely as the taste gets. With Roti or rice, or I could have this on its own too!
4. Kadhai Paneer - This was OK, sadly no Wow factor. They definitely use Paneer better in the starters I  feel.
The Indian breads were standard fares and quite soft. 
For dessert, I tasted Gulab Jamun with Ice cream - Soft but a tad too sweet for me

Overall a must visit. Their mocktails, especially the flavoured Lassis are great. Service is good. Starters are a must have. And their rooftop dining is often talked about for all good reasons. 

Atte ka Halwa

Simple and easy to make dessert recipe using minimal ingredients...
ATTE KA HALWA (Wheat flour halwa)
Whole wheat flour - 1 cup
Sugar - 1 cup
Ghee - 1/2 cup
Water - 2 cups
Roasted cashews (in ghee) - a few
Roasted raisins(optional) - a few
1. Heat ghee in a thick-bottomed pan. 
2. Simultaneously mix together sugar and water in a thick saucepan and bring to a boil on medium heat. Allow sugar to dissolve. We do not need any string consistency here. Once it comes to a boil, lower flame a little and let simmer.
3. Meanwhile, to the ghee, add the wheat flour and roast well. Keep stirring till the flour lets out a roasted aroma and starts to turn golden brown. 
4. Continue stirring till ghee starts to separate and it becomes a pasty mix.
5. Once the sugar syrup starts to bubble, carefully and gradually add it to the roasted flour, stirring alongside to ensure no lumps. 
6. Keep stirring till all the water is absorbed by the flour and it comes together and starts leaving the sides of the pan.
Remove and serve hot (or warm) garnished with roasted cashews or other dry fruits of choice.