After initially meeting each other by chance in Jaipur, Chef Palash Mitra and Chef Chintan Pandya reunite after many years for an explosion of flavour in our boisterous tandoori grillhouse. This weekend, Chef Chintan and his award-winning team from New York’s Dhamaka (The New York Times’ Top 100 Restaurants, MICHELIN Bib Gourmand, World’s 50 Best Discovery) are showcasing their unapologetic, provincial Indian cuisine not often seen on menus in traditional Indian restaurants to a sold-out dining room.

With a deep understanding of the history and culture of the region, both chefs are pioneering change in the perception of Indian cuisine on opposite sides of the globe. Chef Palash has made it his mission to showcase the diversity and beauty that can be found in this underrepresented cuisine. He has been a flagbearer for the culinary history and techniques of the land and, with every project and collaboration, ensures that his work is weaving a future filled with respect and enjoyment for the cuisine he loves.

For Chef Palash, “Often ingredients that come from the Indian subcontinent are considered substandard, but for Chef Chintan and myself, the work we do is about reclaiming our heritage and rediscovering the pride we have in our cuisine. It is not about modernising or reimagining it,” he continues, “it is about us showcasing our food that at its core is primal. We are not shying away from its true nature, just ensuring that our heritage and history are represented in its truest form.”

Guests who are joining over the weekend can expect to uncover the forgotten side of India with dishes crafted dishes like Baingan Bharta, made from smoked eggplant with jaggery butter and served with a wheat crisp, originating from the Punjab region of India and Methi Gosht, curried goat with onion and fenugreek, which comes from Hyderabad.

These dishes are only a few highlights from India’s more rustic areas, inspired by Chef Chintan’s childhood. With support from the New Punjab Club team, Chef Palash has prepared Tandoori Pigeon, a charcoal-grilled pigeon with green jackfruit and a house-made plum chutney to nicely contrast against Chef Chintan’s Tandoori Murgh which uses locally-sourced favourite three yellow chicken, charcoal-grilled and served with Poona onions and mint chutney. The experience wraps with a refreshing Kesar Pista Kulfi, a traditional Indian dessert with a creamy frozen texture akin to ice cream made from buffalo milk, saffron and pistachio.

For Chef Chintan, this collaboration is about coming together with someone, all the way across the world, that thinks alike. He comments, “I have been through that stage of cooking for other people – simply showing them what I can do instead of showing them what I do best. Now, I want to champion the cuisine that I love and encourage other’s to not feel ashamed, scared or intimidated by what they are or where they come from. And this is something that I know Chef Palash and his team believe in doing as well – we are like-minded in our desire to do the most unapologetic version of our food, presenting it in its truest form.”

For both chefs, the ultimate goal is that the guests who join this weekend, or any day in their respective restaurants, are satisfied. That the two or three hours spent in the restaurant makes them happy, and they enjoy the experience, one that is created with passion, heart and a true understanding of what it means to create Indian cuisines that are authentic to their core.

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Reach out to our Guest Relations team here to join priority waitlist for any last minute tables or stay up to date with all collaborations and happenings at New Punjab Club by following on Instagram.

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