PunjabLand Restaurant

Butter Chicken

Rich, brick-red murgh makhani with a tomato-cream base that balances sweetness and fenugreek without tipping saccharine — the test dish that separates serious kitchens from the rest

Dal Makhani

Slow-cooked black lentils that have clearly been on the stove for hours, finished with butter and cream to a silky, deeply savory consistency

Tandoori Chicken

Whole leg pieces marinated in yogurt and spices, cooked until the exterior has real char and the meat pulls cleanly off the bone

Biryani

Fragrant long-grain rice layered with well-spiced meat and finished with fried onions — the test of whether the kitchen takes its time

Chole Bhature

Plump, puffed fried bread served alongside a dark, tangy chickpea curry spiced with amchur and whole spices — a Punjabi breakfast staple done properly

Samosas

Crispy pastry with a dry, well-seasoned potato and pea filling — the benchmark appetizer that signals how seriously a kitchen takes its craft

Garlic Naan

Blistered, charred flatbread from the tandoor with enough garlic butter to make it a meal in itself alongside the dal

Mango Lassi

Thick, pulpy mango lassi that leans sweet and cooling — the natural antidote after a plate of high-heat curry