Post Pravashi Bharatiya Divas 2025, Trident is hosting Punjabi food festival, and a must-try for any foodie. The menu carefully curated by Chef Shaktishow casing Punjabi street food, bringing Khao Gali of Amritsar to your plate. The festival runs for week, thus mark your calendar.
Khao gali Flavours
Amritsari papdi chaat, a delightful mix of crispy, creamy, and tangy flavors along with Palak patte ki chaat delicate spinach leaves fritters never wondered it can be so crispy. The crispy corn and makhana bhel was a unique treat, mixing sweet corn with crunchy lotus seeds. But the surprise was the Bharwan mirch ke pakode aur avocado ki chaat, which was a creative fusion for the palate.
Before the main course, a helping of, Kuchumber salad was a simple and satisfying mix of chopped veggies. The Ankuri channa, sakarkandi aur sirka pyaz salad stole the show with, sweet potato, and tangy pickled onions.
The Kesari tamatar ka shorba, with saffron-infused tomato soup, warmed my body and soul. They also had Murg badami ka shorba, a rich and flavorful chicken soup with a subtle nuttiness from the nuts.
Chef Shakti’s Kebab passed with flying colors showcasing his control of the tandoor. Multani paneer ka tikka grilled to perfection, Sarson ke phool, were visually appealing and delicious. The Bharwaan tandoori aloo and Bhutte ke kebab were finger licking.
Chef Shakti’s Nimbu tulsi wala jhinga (lemon-basil prawns), the legendary Amritsari machhli (fried fish), Bhatti ka murga Pindiwala, a chicken specialty, and the Masaledar champan (spiced lamb chops) were cooked to juicy perfection.
Main Course and Desserts
The main course was an affair of all Punjabi classics. Paneer khatta pyaz, a tangy cottage cheese curry, was delightful. Sarson ka saag, the quintessential Punjabi dish of mustard greens, was rich and deeply flavourful. Amritsari chhole, a robust chickpea curry, Dhingri ke kofte mushroom dumplings in a creamy gravy and Maa ki dal, a comforting black lentil dish, were perfect for dipping bread. Makhani murga, a buttery chicken delight, was irresistible, as was the regal Patialashahi meat and Mogewali machhi ki kadi, a unique fish curry.
No Punjabi feast is complete without rice, and the Biryani and pulao selections were too good. Bhune pyaz aur makhana pulao with roasted onions & lotus seeds and Jalandhar wale murgh biryani were flavorful with the best fragrant rice & spices.
Finally, the show stoppers desserts: Anjeer badam ka halwa, a rich fig and almond pudding, Gulab ki kheer, a delicate rose-flavored rice pudding, was light and refreshing and Angoori rasmalai, was pure indulgence. Gulab jamun, and Gajar ka halwa, and Jalebi with rabri was the perfect ending.
Chef Shakti's gave a perfect experience of Punjabi street food festival at the Trident Bhubaneswar, this is a chance to travel to the heart of Punjab without leaving the city. Chef had crafted each dish with care, giving the authentic Amritsar street food flavours reminding you of Lawrence Road and Majitha Road.
