The Road to Punjab: A Supperclub Feast of Punjabi Indian Food at Bangalore Express | *AD – Invite

It’s a really weird time right now in the world, and I don’t want anyone to think that I’m being insensitive with this post – however this lockdown will eventually end, and when it ends we will all need restaurants go to in order to celebrate, am I right?!

I love the idea of a supperclub, it’s a great way to meet like-minded people and to try new dishes that you may not even find in a restaurant. This particular supperclub aptly named The Road to Punjab was hosted and conceived by Humayun Hussain and Chef Yogesh Datta at a restaurant called Bangalore Express which is ideally located about a 10 minute walk from both Bank and Moorgate stations, and the event was hosted in the basement area of the restaurant which was a really large and inviting space. It allowed for everyone to sit individually or in groups so if you weren’t feeling very sociable, you still had an option to sit with your friends.

You can browse the menu beforehand and let the host know if there are any dietary requirements. The menu had vegetarian and vegan options for all of the dishes which was great, because even though a lot of Indian food can be adjusted into vegetarian dishes but the non-vegan components remain in the majority of dishes (cheese, milk, butter etc), so this was a great change to see.

The first course was a lassi shot made with chickoo fruit. Chickoo fruit is not my favourite, nor is lassi (don’t tell the Punjabis – they practically live on this stuff!). I did try it but it wasn’t for me personally.

The amuse bouche was next (my favourite phrase – literally translated means to amuse the mouth haha), which was the dahi moong sev poori, these are crispy poori shells filled with sprouted tangy moong beans with rock salt yoghurt, mint and tamarind chutney. These were so delicious – it was an explosion of flavours and one of my favourite Indian street food delicacies.

We were then served a trio of starters, which were:

1) Masaladar Champaan which are lamb chops flash roasted with a onion masala crust.
2) Lahori Machi which were marinated salmon made with chickpea flour & spices.
3) Rajmah Tikki Satay which were red bean & potato cakes served with dry mango powder.

The salmon and lamb were my favourites – the meat was so succulent and tasty, the spicing for all three was really well-balanced and the sauces on the side accompanied all three components really well.

For a cheeky mid course treat, we were served a mini chole kulcha which was dried white peas with an onion and tomato salad served on kulcha bread topped with dry mango powder – so tasty!

I was so full by the main course, but I tried my best with it! The main course consisted of:
1) Liberhaya Murg which is a chicken breast stuffed with spinach in a nutty sauce.
2) Nihari which is an aromatic mutton shoulder shank stew
3) Sarson ka Saag & Safed Makhan which were mustard greens, maize flour & homemade butter.
4) Paneer Bhurji which was homemade paneer cheese mash, cumin & peppers.
This was all served with zeera chawal which is a cumin pilau rice with an anar raita which is a cumin yoghurt sprinkled with pomegranate and tandoori roti and makki di roti, which are respectively wheat flour and maize flour breads.

The desserts were a trio of gajrella which is a carrot fudge cooked with milk and pistachios; kala jamun which are milk solid balls in syrup and kulfi falooda which is a homemade Indian ice cream with vermicelli noodles. I’m not a huge dessert fan so I tried all three but I couldn’t say that I would order any of them in an Indian restaurant if I’m being completely honest. I love Indian food dearly – I grew up eating these dishes and still my Mum has to convince me to try the desserts she makes at home! Indian desserts just aren’t my thing.

I had the best time at the Road to Punjab Supperclub – it was such a great event and priced at £30 for all of the above dishes and meeting esteemed guests such as Asma Khan (owner/chef of Darjeeling Express and featured on Netflix’s Chef’s Table), and being cooked for by one of finest Indian chefs of his generation, Yogesh Datta. The whole event was hosted superbly by longtime food and hospitality journalist Humayun Hussain and I couldn’t have asked for a better evening – delicious food, great company in a beautiful setting.

Would you ever participate in a supperclub? What kind of dishes would you like to see on the menu? Let me know in the comments below!

*My meal at the supperclub was kindly gifted, but as always, all opinions are my own. Please see my disclaimer for more info.


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