The modern South Indian is more well versed in cuisines of the North than they are given credit for and are well aware that North Indian cuisine does not necessarily mean Punjabi cuisine. That said, the lingering thought that prevails in my mind when I am asked about North Indian cuisine is the rich desi flavours of Punjabi food. Punjab, one of the most prosperous states in India with it’s history and proximity to Pakistan has no doubt been influenced by these cultures which in turn has been infused into their cuisine.
If you walk into a multi cuisine restaurant there is no doubt there would be at least a handful of dishes from this region. This would include the modern fusion or molecular gastronomy restaurants who incorporate dishes such as kebabs and tikkas in their menu knowing the public sentiment.
Made in Punjab (MIP) was one of the premier fine dine restaurants in Bangalore in 2017 showcasing the true flavours of Punjab in the legendary “Massive” style and hospitality. Come 2018, the restaurant made way for first of its kind grill and brew concept restaurant under the guidance of well known restaurateur Zorawar Kalra. However some signature dishes from MIP have been revived on public demand into the BBQ’D ala carte menu. Though I have been quite disillusioned by Punjabi food lately, I decided to accept the invitation to try these special dishes.
The restaurant located on the 2nd floor of UB City is designed for comfort yet with a touch of understated elegance. While every table is equipped with the traditional grill, that particular day I was solely interested in the revived signature dishes from MIP.
I guess some of their very popular dishes were their appetizers among which I tried their Palak Patta Chaat, Bhatti Paneer, Hara Bhara Kebab, Tandoori Mushroom Tikka, Malai Broccoli, Bharwan Tandoori Aloo, all vegetarian. While every dish is not only unique in name, it was quite packed with flavours and that coming from a non vegetarian is quite the feat.
My personal favourite among these vegetarian appetizers were the Bhatti Paneer and Tandoori Mushroom Tikka.
Legacy Tandoori Champ, Sarson Olive Macchi and Lol Tikki were some of the non vegetarians returns to the menu. Now these dishes kept that smile on my lips because with every bite I knew I was a goner. The Legacy Tandoori Champ (Lamb) was the show stopper here with the well marinated juicy meat sliding of the bones effortlessly and melting in the mouth.
Though not a fan of fried dishes their Lol Tikki was quite the eye opener with its soft and delicately flavoured minced lamb. I couldn’t believe that lamb could taste this good and was already on the lookout for the Chef to offer my praises.
While I may have been under the impression that the Sarson Olive Macchi was more about presentation, it proved me wrong once again.
During the course of the meal we also got to try some of the BBQ’D menu mocktails as well as brews from their in-house brewery.
The Main Course was a assortment of colours and flavours which still lingers in my mind – Lasooni Palak Chenna, BBQ’D Special Butter Chicken, BBQ’D Special Dal Makhani, Lahoori Aloo, Veg Pulao with assorted Indian breads.
The BBQ’D Special Butter Chicken was my pick among the dishes with the Lasooni Palak Chenna not far behind. Though I do love Indian breads, I was quite pleased to end my meal with the lightly flavoured Veg Pulao.
After a heavy meal like this if you do feel the need for dessert then my recommendation would be their Nukkad Jalebis and Rasmalai.
There is no doubt in my mind these dishes I tried at BBQ’D though a revival from the MIP menu would be welcomed by our city’s food aficionados.
Address: Level 2, Concorde Block, UB City, Vittal Malya Road, Lavelle Road, Bangalore
For reservations : +91 7899700900