PUNCHIN – A perfect blend of two Punjabi and Chinese words. And it’s not just the name but an experience of the two styles of cooking and cuisines that make this restaurant Hotel Citrus unique. As you enter the restaurant, you simply can’t avoid getting in awe of its meticulously designed interiors.
Upon arrival, Barman Special, a welcome mocktail drink was served to us in shot glasses bearing funny quotes. Also came the Chakhna (Bhelpuri filled in papad cones) served in the unique street vendor style.
Potato Cheese Balls: Cheese dumplings stuffed potato balls tossed with Chinese hot garlic sauce tasted well to start with.
Punchin Paneer Tikka: These Punjabi style cottage cheese rolls stuffed with grated cheese, cashew nuts, and Indian spices are just perfectly balanced with flavors that simply mellow in your mouth.
Gosht Tunday Kebab: This reminded me of my good old days in Lucknow and I am glad that I won’t be missing these delicious kebabs being in Indore. An Awadhi delicacy made of minced mutton, herbs and garam masala is a must-try for all non-vegetarian lovers.
Chicken Makhmali Kebab: Just as the name suggests, these boneless chicken wraps are silky soft and aptly tenderized with cream, black pepper, cheese, ginger garlic paste, coriander, etc. to leave you with a lasting taste.
Crispy Chilli Prawns: Blame it on me rooted from a coastal region, prawns have always been my favorite. These crispy fried chili Prawns in sesame oil with chopped garlic, onion and green chilies are simply delectable.
Paneer Ranjat-e-Shahi: Basically a Punjabi style Paneer bhurji along with Paneer triangles cooked in yellow gravy finished with kesar (saffron) is rich and delectable.
Moge Da Kukkad: This typical Punjabi style spicy dish is made out of Tandoori chicken cooked in fine onion, tomato, ginger, garlic masala gravy is quite relishing.
Dhaba Mutton: The pieces of mutton that I had were just cooked to perfection in dhaba style spicy masala gravy where the meat was neither off the bones nor was too hard to be separated from them. Truly tempting.
Dum Aloo Punjabi: Usually after having so many non-vegetarian delicacies, the vegetarian dishes take a back seat. However, this dish made up of fried stuffed potatoes slow-cooked in Indian spicy gravy of onion, tomato, ginger, garlic, a pinch of pepper finished with coriander stalks stood apart.
Kashmiri Pulao: Long grain Basmati rice fried in desi ghee (clarified butter) and cooked with cumin seeds, cinnamon, bay leaf, cardamoms, cloves, raisins, cashew nuts, and pineapple chunks tasted superb with a sweet-savory combo.
Baked Surprise: This delicious dessert made by baking together sweet boondi and gulab jamun in a rabdi base will surely give foodgasm to those with a sweet tooth.
Fried Ice Cream: Solidified Ice cream balls put in a corn flour batter and deep-fried is a unique concept of serving chilled ice cream with a hot and crispy outer shell. However, to me, this didn’t appeal much maybe because of the thick shell that left a floury taste in the mouth later which probably needs some tweaking.
To sum it all, you need to be there in person to witness the dramatic bartender gimmicks and the fire juggling displayed at the bar complimented well with the lip smacking starters as well as main course dishes.