Amritsar is beyond any comparison when we think food, but the best part was that all flavours from Amritsar was right here at the capital at recently held Amritsari Food Festival at Tamra, Shangri-La Eros, a place that’s all about delightful culinary and cultural experiences.
The festival saw Chef Gourav Punjabi, from Amritsar, who had prepared all the authentic Amritsari delicacies like Malaidar Amritsari Lassi, Amritsari Kulchey, Amritsar fish fry, Beera style roast chicken, Mutton Chaap, Tawa Kalegi Masala keema Kalej Bheja fry, Baigan Ka bharta, Amritsari aloo badiyan, and Pindi chana along with Chef Gagandeep Singh Swahney, the Head Chef of the Shangri-la, to make the monsoon evenings even more succulent. Chef Gourav who has his expertise on the cuisine said that he is always much in favour of the traditional tandoor or the chulha that one uses at home. The smokey rustic feels adds to the taste and flavour of any dish.
Having been slow cooked each ingredient is cooked to perfection. He had even carried some of the spices al the way from Amritsar like the chillies and more. He further added that he is much particular about what he adds to his dishes as that finally decides the taste of the dish.
Every food saw the freshness and authentic flavours intact intact. Not to miss the star attraction that was a live counter to make some real crisp yet soft Amritsari Kulcha. The menu saw a great spread for both vegetarian and non-vegetarian dishes.
Be it the softness of the kulcha, the richness of its lassi, the dripping sweetness of its jalebis, or the juicy bhuna ghost, the Amritsari food fest was an absolute delight.
Here's the chef special recipe of the Amritsari Chole
• 500 gms chana
• 10 gms garam masala
• 100 gms onion
• 25 gms ginger
• 25 gms garlic
• 100 gms tomato
• 20 gms deggi mirch
• 2 gm green cardamom
• 3 gms ajwine
• 2 Bay Leaves
• 2 Black cardamom
• 5 Cumin Powder
• 20 gms Coriander Powder
• 2 tsp juice of Lemon
• 20 gms Salt
• 100gms desi Ghee
• 10 Green fresh chilli
• 20gms Coriander fresh
• 10 gms Kasoori methi
• 30 gms Chana masala
• 2 Cinnamon Stick
Method
1. Rinse chickpeas 3-4 times and soak them in enough water for 8-10 hours or overnight. After 8-10 hours, drain out the excess water and rinse them again with fresh running water and set aside.
2. Add rinsed chickpeas to boil along with salt and water.
3. Heat Ghee in a pan over medium heat.
4. Once the oil is hot, add bay leaf, black cardamoms, Green Cardamoms, and Cinnamon Stick to the oil. Sauté them for few seconds or until they are fragrant.
5. Now add red onions, and sauté for 5 minutes or till they turn golden brown.
6. Add tomato puree, salt, green chilies and Deggi Mirch powder.
7. Mix well and cook covered for 5 minutes.
8. Add chana masala powder, Coriander Powder
9. After that, add, kasuri methi, sliced ginger, and cooked chickpeas.
10. Mix everything well. At this point, you can add more water if needed.
11. Cook covered for 20 minutes on medium-low heat.
12. Remove from heat and keep it covered for 5 minutes.
13. Amritsari chole are ready.
