Simplicity is the key in regional food. Having been to many food festivals in five star hotels as a senior food critic, Chef Sweety Singh has always been one of my favorite chefs. Being a Punjabi, I really relish his style of cooking. So healthy and still so delicious. He believes in quality not quantity. He is against the practice of using cashew paste in gravies and cream as the final touch. Chef Singh’s cooking is wholesome and home-style, but never heavy – something that Punjabi cuisine is often stereotyped as.
Picture yourself savoring Sarson Da Saag and Makki Di Roti in the heart of Amritsar’s bustling streets without the hustle and bustle, or Achari Soya Chaap without worrying about authenticity, or indulging in finger-licking Lal Mirch Da Tandoori Kukkad straight from the tandoor without traveling all the way to Punjab. Pind Da Swaad brings all these authentic Punjabi culinary experiences to diners in the luxurious ambiance of the Cafe NH8 restaurant at Radisson Gurugram Udyog Vihar. The festival was on from 29th March to 7th April during dinner.
Speaking about the ambiance, the décor had a great ethnic feel and guests felt like they are in an actual swanky dhaba in Punjab. The rich flavors and aromas are meticulously curated by Celebrity Chef Sweety Singh, renowned for his expertise in Punjabi cuisine. He personally ventures out at the crack of dawn daily to source the finest ingredients and perfect spices, ensuring Pind Da Swaad offers an unforgettable culinary journey.
Chef Sweety with more than 30 years of experience and, known for his expertise in Punjabi cuisine, had crafted a menu that showcases the true essence of the region’s culinary heritage. He has been doing pop-ups at hotels across the country for the last three decades and has risen as the Ambassador of Punjabi cuisine.
We relished the richness of Punjab with signature dishes like Dahi wala kukkad, Pindi chole, Sarson da saag, Matar wadi and Keema wale chawal. Guests indulged in delights like Dal Makhani, Highway Da Paneer Tikka, Mutton Curry, Rajma Chawal, and Sarson Da Saag with Makki Di Roti.
The culinary extravaganza features a rotating menu of Punjabi delicacies. From traditional beverages like Kesari Lassi and Masala Chaas to iconic delicacies such as Kukad Makhan Wala and Amritsari Fish, each dish promises to transport you to the heart of Punjab, where every bite tells a story. Accompany these with a variety of bread, including Tandoori Roti, Naan, and Kulcha, and finish off your meal with decadent desserts like Gulab Jamun, Mango Kheer, and Malpua Rabri.
For Radisson Gurugram Udyog Vihar, Executive Chef Vikramjit Singh Ahluwalia, Punjab is a treasure trove of flavors waiting to be explored, and with Pind Da Swaad, he presents it best in class, adding an element of sophistication to the dining experience. However, staying true to Punjab’s rustic charm, classics like tandoori roti, parathas and lassi, capturing the essence of Punjabi hospitality.
It was a delight to visit and experience the culinary magic of Pind Da Swaad.
