I enjoy Punjabi food either in Punjab or by the roadside!
Pounded mutton skewered and coated in minced Chicken, grilled and then cut into firm yet juicy cylinders liberally sprinkled with green herbs rendered Jugalbandi Kebabs differently delicious and texturally bold. Skilled layering of unalike meats without making either lose flavoury uniqueness both intrigued and stoked for life. Thus finding semblance of Tricolour in food of Sanjha Chulha on Republic Day to me was a patriotic happenstance.
How could something good enough to be described in a line be so luscious and lingering? Pind da kebab, as juicy chunks of chicken filled with fresh cheese, first melted in mouth to eventually delight with a velvety aftertaste. Ghee-rich and tasty Dal-Makhni teamed well with tender Butter-naans. Things took a turn for the worse when sterile kebabs dipped in a spicy goulash posing as Kandahari Chicken betrayed how dismayingly war-free, read dull, a warlike Kandahar has now become.
Why am I growing so increasingly peevish towards menus with no last page?
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