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From Punjab

Check out some `sarson da saag' and `lassi' this season

TANDOOR FLAVOUR A selection of Punjabi dishes

What do Bend It Like Beckham and DDLJ have in common? Both these flicks promote the robust spirit da Punjab. And how? Vibrant culture matched with an equally feisty culinary fare. The gourmet train, of Sarson da saag and Makki ki roti, visits this part of the world. And there is more from the land dished out at the ongoing Punjabi food festival at Utsav. Here, connoisseurs will be pleasantly surprised to know that there is a variety of vegetarian offerings that the cuisine holds, from a Kadhi pakoda to a Baigan ka bharta.

"Every winter we organise Punjabi food festival as fresh ingredients such as sarson, carrots and others are available. And it is a good time to indulge in robust food," says P. Dilip Kumar, manager operations, Utsav.

Hungry kya? The live counter offering jalebis sure looks appetising as also the elaichi flavoured lassi served in Patiala glasses. It is then you realise how the Patiala peg gets its name. And there is more.

Mutter paneer - an Indian cottage cheese and green peas delight, Bodde de aloo - an ode to cauliflower florets and potatoes cubed and then the Mah ki dal— lentil preparation of black dal flavoured with Punjabi spices, simply delectable with piping hot parathas topped with a dollop of yummy butter.

Did you say more? Drop in at the fest that wraps up with Patiala buffets on January 7 and 8. Bon appetite.

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