The Vintage Punjab

A trio of spinach, chana dal, and paneer potato cakes, seasoned in spices, and deep-fried until golden brown, served with channa, spiced yogurt, and...

Hollow fried fish filled with chickpeas and potatoes mixture, topped with tamarind or mint water and assorted chutneys.

Chickpeas cooked with onions, tomatoes, and a special blend of Indian spices, served with bhatura.

Fried potatoes tossed in a mixture of homemade spices and chutney, finished with pomegranate seeds and coriander.

Two crispy turnovers, deliciously filled with mildly spiced potatoes and green peas, and served with channa, spiced yogurt, and assorted chutneys.

Tongue tingling combination of mint and tamarind chutney, spiced yogurt with crisp papri and chickpeas.

Chickpeas cooked with onions, tomatoes, and a special blend of Indian spices served with bhatura.

Fresh cottage cheese stuffed with spicy chutney, fried in a spicy whole gram batter until golden brown, and served with assorted chutneys.

Cottage cheese marinated in curd and Indian spices, cooked with capsicum and onions in a traditional clay oven for a smoky flavour.

Cottage cheese marinated in curd and achari homemade spices, cooked with capsicum and onion in a traditional clay oven for a smoky flavour.

Delicately melt in your mouth kebabs, fashioned with green peas, broccoli, baby corn, and baby carrots, spiced with herbs cooked in clay oven.

Cottage cheese marinated in coriander, green chilies, mint-flavoured yogurt, and spices, finished over a charcoal fire.

Whole potatoes scooped out and stuffed with cottage cheese, dry fruits, and nuts, marinated and cooked in the clay oven.

Tandoori aloo, tandoori paneer tikka, gobi, and mushroom and vegetable seekh kebab.

Boneless chicken thigh marinated in a creamy spicy mixture and finished in a charcoal oven.

A creamy kebab of boneless chicken blended with cream cheese, malt vinegar, green chillies, and coriander, grilled in the tandoor.

Traditional chicken tikka marinated with yogurt, red chilies, and spices, cooked over charcoal.

Morsels of boneless chicken breast marinated with mint and coriander paste, lemon juice, and coriander, finished in clay oven.

Boneless chicken thigh marinated in a creamy spicy mixture and finished in a charcoal oven.

Tender chicken mince mixed with ginger, green chilies, and coriander, spiced with royal cumin and spices, skewered, and grilled over charcoal fire.

Lal chicken tikka (2 pcs), hariyali chicken tikka (2 pcs), malai chicken tikka (2 pcs), chicken kabab and mutton kabab.

Cubes of paneer simmered in tomatoes, onion gravy, fenugreek leaves, and fresh coriander with a touch of cream, finished with fresh coriander.

Pieces of paneer cooked in an onion-and-tomato-based gravy, finished with freshly grounded homemade garam masala.

Batons of cottage cheese braised in a kadhai with freshly pounded spices with bell peppers in a tomato and onion masala, seasoned with herbs.

Grated paneer cooked in an onion and tomato masala and finished with coriander.

Cubes of cottage cheese cooked with spinach and tempered with garlic.

A wonderful Indian creation of mixed minced vegetable fritters topped with robust ginger, garlic, chilies, and coriander sauce.

The black lentil delicacy is simmered overnight, finished with tomatoes, cream, and white butter.

Punjabi-style yellow dal tadka.

Spicy boiled chickpeas cooked in an onion-and-tomato-based tangy gravy flavoured with homemade spices.

Ladyfingers cooked with chunky tomatoes and onion-based gravy and finished with freshly chopped coriander.

Mustard leaves and chickpeas simmered with onions and tomato masala tempered with garlic and green chillies.

Eggplants smoked in the tandoor and finished with chunky tomatoes and onion masala

Button mushrooms braised in a kadhai with freshly pounded spices with bell peppers in a tomato and onion masala, seasoned with herbs.

A combination of nine vegetables cooked in cashew paste, tomatoes, spices, and a touch of cream.

Cottage cheese dumplings served in a rich tomato-and-onion-based gravy, flavoured with chef's special spices.

Spinach and potato dumplings served in velvety spinach and creamy gravy.

Scooped-out potatoes stuffed with cottage cheese and nuts cooked in an onion-and-tomato gravy, tempered with mustard seeds and curry leaves.

Exotic vegetables tossed in a fresh tomato-and-garlic based gravy.

Drumsticks simmered in onion and fresh coriander tangy-based gravy.

A Vintage Punjab specialty of tender pieces of bone-in chicken cooked in special brown onion-and tomato-based gravy.

All-time favourite tandoor grilled tikka of white chicken meat, simmered in satin smooth tomato gravy.

Morsels of boneless chicken braised in a kadhai with freshly pounded spices with bell peppers in a tomato and onion masala, seasoned with herbs.

Chicken tikka from the tandoor, cooked with tomatoes, onions, bell peppers, and cream.

A morsel of smoked chicken from tandoor cooked with onion-and-tomato-based gravy, finished with clarified butter and cashew nuts paste.

A goan specialty of chicken simmered in vinegary red chilies and whole spice-based gravy.

Old Delhi-style prepared chicken minced with whole spices and green chilies, finished with fresh coriander.

Chicken and spinach cooked together with onions and tomatoes, tempered with spices and garlic.

A preparation of onion-and-tomato-based gravy tempered with mustard seeds, curry leaves, and green chilies.

Preparation of goat pieces and mince goat braised in onion and tomatoes paste and freshly crushed spices.

Morsels of mutton braised in a kadhai with freshly pounded spices with bell peppers in a tomato and onion masala, seasoned with herbs.

Tender pieces of lamb leg braised in a kadhai with freshly pounded spices with bell peppers in a tomato and onion masala, seasoned with herbs.

Succulent preparation of mutton infused with aromatic spices cooked with onions, tomatoes, and yogurt.

Goan delicacies consist of whole spices, malt vinegar, and red chili paste.

A Goan specialty of goat simmered in vinegary red chili and whole spice-based gravy.

Hot-and-spicy semi-dry preparation of lamb tempered with green chilies, mustard seeds, and curry leaves.

Warm and tangy fish curry consists of onions, tomatoes, mustard, and coconut.

Morsels of boneless chicken braised in a kadhai with freshly pounded spices with bell peppers in a tomato and onion masala, seasoned with herbs.

(3.70% ABV)

(5.00% ABV)

(5.00% ABV)

(5.00% ABV)

(5.00% ABV) (330 ml Bottles)

(5.00% ABV) (330 ml Bottles)

(12.80% ABV)

(12.30% ABV)