The rich and satisfying cuisine of Amritsar, Punjab...
Amritsar is the 2nd largest city in the state of Punjab, whose name translates as ‘land of the five rivers’. The rivers, as well as providing an abundance of freshwater fish produce lush, fertile lands that are fantastic for farming wheat and dairy.
To begin we’ve got one of Amritsar’s popular street snacks of fish coated in yogurt, flour and spices then fried until crispy, served with a simple salad, green chutney and raita. Next up is one of the area's most famous exports - a true favourite of tandoori chicken with a buttery makhani dhal and breads topped with nigella seeds, known as kulcha.
1 hour 10 minutes
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FISH MARINADE: turmeric, Kashmiri chilli, cumin, coriander, amchur, coriander leaf
FLOUR SPICES: turmeric, black pepper, Kashmiri chilli, cumin
KASHMIRI CHILLI BLEND: Kashmiri chilli, paprika, black pepper, cumin, ginger, garlic
TANDOORI BLEND: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaf
RAITA BLEND: mint, coriander leaf, brown MUSTARD
DHAL SPICES: fenugreek, coriander, cumin, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, Kashmiri chilli
NIGELLA SEEDS: nigella
GREEN CHUTNEY BLEND: mint, coriander leaf, fenugreek leaf, cinnamon, fennel, green cardamon, cloves, black pepper