Chef Gorang Anand, serving as the Corporate Chef at Punjab Grill in Singapore, brings over two decades of culinary expertise to the table. His journey began with a solid foundation acquired through a Bachelor’s degree in Hotel Management from the esteemed Oxford College of Hotel Management in Bangalore.
His distinguished career has seen him refine his culinary skills at prestigious establishments such as Le Meridien, The Lalit, and the Claridges Dhaba Group in New Delhi. It was in these renowned kitchens that Chef Anand deepened his understanding of the culinary arts, mastering the complexities and nuances that define gastronomic excellence.
Punjab Grill MBS
Go on an epicurean journey when you dine at Punjab Grill, where the menu is inspired by food from gourmet metropolises like Lahore, Peshawar, Rawalpindi, Kabul, Amritsar, Multan and Patiala.
Look forward to popular Punjab dishes such as Sarson da Saag (vegetarian curry made of mustard greens and spice) and Makki di Roti (flat, unleavened bread made from corn flour). These are served alongside dishes made using secret recipes from royal kitchens.
STORE DETAILS
B1-01A, The Shoppes Nearest carpark: South (Blue zone)
Lunch: 11.30am – 3pm Dinner: 6.30pm – 11pm (last order at 10.15pm)
Phone: +65 6688 7395
Punjab Grill's Royal 10 Course Menu
Punjab Grill presents a Royal 10 Course Menu that is a testament to the rich tapestry of Indian culinary heritage, meticulously prepared to offer diners an unforgettable food experience. This menu is a blend of traditional flavours and modern cooking techniques, showcasing the finest ingredients and the creativity of the chefs.
Amuse Bouche
- Chef’s Special Amuse Bouche: A delightful introduction to the feast, this bite-sized hors d’oeuvre encapsulates the chef’s creativity, preparing diners for the culinary experience ahead.
Course 1
- Wild Mushroom Cappuccino Shorba: A fusion of wild mushrooms in an Indian-style shorba with a hint of cappuccino, laced with truffle oil, paying homage to the Mughal introduction of broths to Indian cuisine.
Course 2
- Galawati Kebab and Foie Gras: A legendary dish featuring pan-seared foie gras and tender minced meat galawati kebab, served on soft puffy bread, inspired by the culinary preferences of Nawab Wajid Ali Shah of Lucknow.
Course 3
- Norwegian Salmon and Hokkaido Scallops: Tava grilled Hokkaido scallops on roasted fennel seeds, accompanied by smoked Norwegian salmon with saffron aioli and avruga caviar, marrying the flavours of the sea with Indian spices.
Course 5
- Duck Marinated with Hand-Pounded Spices: Marinated duck topped with foie gras cream, served on crispy carom seed bread, showcasing the traditional Indian technique of tadka.
Main Courses
- Braised Lamb Shank: Lamb shank with Lucknawi rogan foam, seasonal vegetables, and a tasting of classical Indian biryani pulao, inspired by the rich flavours of rogan josh.
- Signature Butter Chicken: Served in a smoked tomato tart shell with a tasting portion of Dal Punjab Grill, pygmy mirchi paratha, and pygmy pudina paratha, tracing back to the origins of butter chicken in Moti Mahal, Delhi.
Palate Cleanser
- Chef Special Sorbet: Designed to refresh the palate between courses, allowing each dish to be enjoyed with a fresh perspective.
Dessert
- Malibu Phirni: With coconut coffee air bubbles and pistachio frosty in a chilled watermelon shell, a creative take on the traditional phirni, believed to have originated in Kashmir during the Mughal Era.
Petit Four
- Chef’s Special Selection of Indian Desserts: A curated selection of the finest Indian desserts, concluding the meal on a sweet note.
This Royal 10 Course Menu at Punjab Grill is not just a meal; it’s an immersive experience that takes you through the evolution of Indian cuisine, from its Mughal influences to contemporary innovations, all while staying true to its rich flavors and traditions.
Punjab Grill MBS Address & Contacts
Address: 2 Bayfront Ave, B1 – 01A, Singapore 018972
Telephone: +65 6634 1701
