Punjabee Rasoi, Kasba, Kolkata North Indian Restaurant

Restaurant Name: Punjabee Rasoi, Kasba, Kolkata
Phone: +919831035662, +919830678599
Address: 196, Chakraborty Para, Rajdanga, Near Water Tank, Kasba, Kolkata 700107 West Bengal India
Time: 11:00 AM – 11:00 PM
Meals for two: ₹ 900
Cuisines: North Indian
Facilities: Home Delivery, Takeaway Available, Indoor Seating, Family Friendly, Desserts and Bakes

Punjabee Rasoi, Kasba, Kolkata: Decor

Winter eventually draws me back to the abundance of agricultural produce of undivided Punjab. If we had to draw a food map of India, the fertile Indus Valley with Aryan settlement would still be the beginning of the rich Indian culinary journey. In Kolkata, my go-to kitchen for home style Punjabi khana would always have to be at Punjabee Rasoi.

The tiny sprout from over a decade back, in an obscure location off Kasba connector has today taken strong roots to a beautiful culinary story giving new direction to robust and revivalist traditions in North Indian cooking. Passionate drive and persistent skills of the owner couple see a beeline of loyal customers craving for their signature kebabs and second to none Maa di Daal in the Kolkata foodscape. Winter opens their Pandora’s box of gutsy delights taking it to the top of the seasonal charts of gastronomy blockbusters.

Punjabee Rasoi, Kasba, Kolkata: Food

The menu takes after an Amritsari langar. To appease every approaching palate; with freshness, basic elements of authentic taste and purity of simple traditions in terms of techniques and ingredients and blending it beautifully with a contemporary flair for market demand. We concentrate on the ingredient-specific high appeal of flourishing flavours of the season with Fish Irani kebab (₹ 420), Mutton shami kebab (₹ 540), Baingan bharta (₹ 220), Sarson da saag (₹ 240), Amritsari Chana Masala (₹ 250), Mutton Saag (₹ 410) to mop up with a nouveau range of Cheese chilli naan (₹ 95), Cheese kali mirch kulcha (₹ 95) and Tandoori paratha (₹ 75).

Plus & Minus:

By the way, they are off the aggregator radar with the simple logic of cutting out third party dependent delivery risks and marring customer experiences. Their brilliant survival strategy of time bound take away, and individual door delivery procedure beginning with the query of ‘what time would you sit for the meal’ has earned them rich returns of customer accolades. Our order arrives at the predetermined time, simple packaging focuses to maximize temperature control. The chunky pieces of the tandoor seared fresh bhetki of the Irani kebabs, come with subtle cashew paste and yogurt marination; light, refined and imaginative on the taste buds, actually making the next course of deep fried, fine golden crusted and moist, spiced, mutton paste inside shami kebabs a sheer guilt free delight. The messy mustard greens or Sarson da saag, the special winter delicacy supposed to provide warmth in the bitter cold days, is too smooth a blend of several greens to be distinctly earthy, mopped up with the perky softness of kali mirch kulchas in the absence of buttered makki di roti or corn flour breads. Meantime the char-roasted, spiced eggplant cooked with ripened tomatoes, sweetness of onions and green peas basks in rustic glory winning hearts and satiating souls. The Amritsari Chana masala or boiled chickpea curry cooked with a hand ground secret spice mix, brought all the way from the holy gurudwara in Amritsar, is a great community dish worthy of veneration perfectly matched with the tongue tingly green chilly cheesy naan. And the creamy baby spinach mash cooked with fresh curry cut mutton in the Saag mutton, with whole wheat tandoor baked parathas make a blissful meal. Not to forget the haute, grated seasonal sweet carrots in the Gajar ka halwa (₹ 130), dripping with ghee and richness of mixed nuts that would certainly help win any battle without blinking.