The Punjabi Rasoi

Indiranagar ,Bangalore

Exact Location
dish
meal
dish
The Punjabi Rasoi bangalore

The Punjabi Rasoi Menu

North Indian
Desserts
beverages
The Punjabi Rasoi bangalore

The Punjabi Rasoi

Indiranagar ,Bangalore

Exact Location
dish
meal
dish

The Punjabi Rasoi Menu

Veg Starters (18)
  • Tandoori Gobi: Cauliflower florets marinated in spices and yogurt, then roasted in a tandoor.
  • Tandoori Baby Corn: Crunchy baby corn coated in a spiced batter and roasted.
  • Veg Seekh Kabab: Mixed vegetables molded into skewers and grilled.
  • Paneer Chaat: Cottage cheese tossed with tangy spices and garnished.
  • Paneer Tikka: Marinated paneer chunks grilled with spices.
  • Paneer Taka Tak: Paneer cooked in Amritsari spices with onion-tomato sauce.
  • Paneer Achaari: Paneer stuffed with pickled spices and grilled.
  • Peshawari Paneer Tikka: Paneer marinated in ground spices and cream, then grilled.
  • Baby Corn Manchurian: Baby corn cooked in a spicy Indo-Chinese sauce.
  • Hara Bhara Kabab (6 Pcs): Nutritious patties made with spinach and other vegetables.
  • Chilli Baby Corn: Baby corn stir-fried with spicy chili sauce.
  • Aloo Hariyali: Baby potatoes cooked in a healthy green gravy.
  • Crispy Baby Corn: Fried baby corn with a crispy coating.
  • Mushroom Manchurian (Spicy): Mushrooms cooked in a spicy Indo-Chinese style.
  • Mushroom Chilli (Spicy): Mushrooms stir-fried in a spicy chili sauce.
  • Paneer Manchurian (Spicy): Cottage cheese in a spicy Indo-Chinese sauce.
  • Chilli Paneer (Spicy): Paneer cubes cooked in a spicy chili sauce.
  • Gobi Manchurian: Cauliflower cooked in a flavorful Indo-Chinese sauce.

 

Non Veg Starters (26)
  • Kalmi Kabab (3 Pcs): Chicken legs marinated with yogurt, spices, and cashews.
  • Chicken Seekh Kabab: Minced chicken mixed with spices, skewered, and grilled.
  • Taka Tak Chicken Tikka (8 Pcs): Chicken tikka tossed in spicy red hot spices.
  • Chicken Tikka (8 Pcs): Boneless chicken marinated in spices and grilled.
  • Malai Chicken Tikka (8 Pcs): Chicken marinated with cheese and spices, then grilled.
  • Nargisi Chicken Tikka (8 Pcs): Mughal-style tikka with minced meat and spices.
  • Kandhari Chicken Tikka (8 Pcs): Afghani-style chicken tikka with pomegranate and spices.
  • Hariyali Chicken Tikka (8 Pcs): Chicken marinated with mint, spinach, and spices.
  • Lehsuni Chicken Tikka (8 Pcs): Chicken marinated in a mix of garlic and Punjabi spices.
  • Kandhari Chicken: Chicken cooked in a rich red sauce with cashews and spices.
  • Nargisi Tandoori Chicken: Specialty tandoori chicken from Punjabi cuisine.
  • Afghani Tandoori Chicken: Chicken marinated with a lime and spice mixture, then grilled.
  • Tandoori Chicken Chaat (Spicy): Chicken cubes spiced with herbs and chili.
  • Amritsari Chicken: A specialty chicken dish from Amritsar.
  • Tandoori Chicken: Classic tandoori chicken marinated in yogurt and spices.
  • Hariyali Tandoori Chicken (Spicy): Tandoori chicken in a spicy green marinade.
  • Tomato Chicken: Tomato-based chicken dish, a Punjabi specialty.
  • Chicken Manchurian (Spicy): Chicken in a spicy Indo-Chinese sauce.
  • Chilli Chicken: Chicken coated in spicy sauces and spices.
  • Lemon Chicken: Chicken with a zesty lemon flavor.
  • Chicken Pepper Dry: Spicy chicken stir-fried with pepper.
  • Tangri Kebab: Chicken leg kebabs marinated and grilled.
  • Mutton Seekh Kabab: Minced mutton seasoned with spices, molded onto skewers.
  • Fish Tikka: Juicy fish marinated and grilled to perfection.
  • Chilli Egg: Eggs in a spicy and rich batter, fried crispy.
  • Chilli Fish: Fried fish chunks in a hot, spicy sauce.

 

Veg Main Course (44)
  • Palak Kofta: Spinach and cottage cheese dumplings in a creamy gravy.
  • Rajma Masala: Red kidney beans cooked in a thick tomato-based gravy.
  • Aloo Gobi Masala: Cauliflower and potatoes in a rich spice mix.
  • Bhindi Masala: Ladyfingers cooked in a North Indian style onion masala.
  • Paneer Bhurji: Crumbled paneer with North Indian spices.
  • Chana Masala: Chickpeas in a spiced tomato-based gravy.
  • Aloo Capsicum: Potatoes and capsicum cooked with spices.
  • Gobi Musallam: Whole cauliflower in a creamy Mughlai-style gravy.
  • Dum Aloo: Potatoes cooked in a Kashmiri yogurt-based gravy.
  • Navratan Korma: Mixed vegetables in a creamy and nutty gravy.
  • Paneer Tikka Masala: Paneer chunks in a rich, spiced tomato gravy.
  • Sarson Ka Saag: Traditional Punjabi dish made with mustard greens.
  • Kadai Veg: Mixed vegetables cooked with onions and peppers in a spiced gravy.
  • Kaju Masala: Cashew nuts in a flavorful North Indian-style gravy.
  • Aloo Mattar: Potatoes and peas in a lightly spiced gravy.
  • Mattar Mushroom: Mushrooms and peas in a savory gravy.
  • Mushroom Masala: Button mushrooms in a thick onion-tomato gravy.
  • Mix Vegetable: A blend of various vegetables cooked in a North Indian style.
  • Gobi Mattar Masala: Cauliflower and peas in a creamy onion gravy.
  • Bhindi Do Pyaza: Lady fingers cooked with onions and spices.
  • Veg Kofta (Spicy): Spicy vegetable dumplings in a rich onion-tomato gravy.
  • Kadai Mushroom (Spicy): Mushrooms cooked with onions and peppers in a spicy gravy.
  • Malai Kofta: Creamy gravy with soft vegetable dumplings.
  • Nargisi Kofta: Dumplings in a rich white gravy.
  • Palak Paneer: Paneer cubes in a spiced spinach gravy.
  • Pudina Paneer: Paneer in a refreshing mint and spice gravy.
  • Paneer Jalfrezi: Paneer tossed with onions and capsicum in a spicy gravy.
  • Methi Malai Mattar: Peas in a creamy fenugreek and cream sauce.
  • Shahi Paneer Korma: Paneer in a rich, nutty korma gravy.
  • Patiala Paneer: Rich paneer dish from Patiala with a special spice blend.
  • Mushroom Paneer Masala: Mushrooms and paneer in a spicy gravy.
  • Paneer Pasanda: Mughlai-style paneer in a rich, creamy gravy.
  • Green Peas Masala: Peas in a spiced gravy with pureed onions and tomatoes.
  • Mattar Paneer: Paneer and peas in a popular Punjabi gravy.
  • Shahi Paneer: Paneer in a luxurious onion-tomato gravy.
  • Punjabi Paneer (Spicy): Spicy paneer in a traditional Punjabi style gravy.
  • Paneer Do Pyaza: Paneer cooked with large onion rings and spices.
  • Nagada Paneer: Paneer in a rich, ghee-infused gravy.
  • Methi Malai Paneer: Paneer cooked with fenugreek leaves in a creamy gravy.
  • Hyderabadi Paneer (Spicy): Spicy paneer with Andhra-style gravy.
  • Kadai Paneer (Spicy): Extra spicy paneer cooked with onions and peppers.
  • Paneer Malamaal (Spicy): Spicy paneer dish with extra hot flavors.
  • Paneer Lababdar: Tender paneer in a flavorful, spiced gravy.
  • Paneer Butter Masala: Paneer in a rich, buttery tomato gravy.
 
Non Veg Main Course (36)

  • Chicken Tikka Masala (Spicy): Marinated and roasted chicken chunks simmered in a creamy, spicy tomato-based gravy.

  • Achari Tandoori Chicken Spicy: Chicken pieces marinated with pickling spices and yogurt, then cooked in a tandoor for a tangy, spicy flavor.

  • Chicken Lababdar: Boneless chicken cooked in a rich mix of onions, tomatoes, cream, and spices.

  • Chicken Methi Malai: Chicken cooked with fenugreek leaves, yogurt, cream, and a blend of spices.

  • Chicken Do Pyaza: Chicken cooked with two varieties of onions, creating a rich, flavorful gravy.

  • Chicken Pudhina: Hyderabadi-style chicken cooked with mint leaves and spices for a fresh, aromatic taste.

  • Chicken Masala: Chicken cooked in a spicy, vibrant mix of Indian spices.

  • Chicken Kadai (Spicy): Chicken prepared in an Indian wok with a mix of spices, onions, and peppers.

  • Chicken Kalimirch (Spicy): Spicy chicken curry made with a generous amount of black pepper and simmered in a thick gravy.

  • Chicken Hyderabadi (Spicy): A Hyderabadi-style chicken dish cooked in a spicy, flavorful gravy.

  • Chicken Musalam: Chicken marinated with ginger-garlic paste, saffron, and spices, then cooked to perfection.

  • Chicken Nagada: A Punjabi-style chicken dish with a spicy, tangy flavor, cooked with select spices and herbs.

  • Chicken Rogan Josh: Chicken cooked in a Kashmiri-style gravy with aromatic spices like root ginger and saffron.

  • Chicken Curry (Home Made Style) (Spicy): Traditional home-style chicken curry with a rich, spicy gravy.

  • Chicken Saagwala: Chicken cooked with fresh spinach and mild spices, creating a creamy and flavorful dish.

  • Chicken Bhartha: Spicy minced chicken cooked in a flavorful, Punjabi-style gravy.

  • Tawa Chicken: Boneless chicken prepared on a flat pan with a blend of spices and herbs.

  • Chicken Jalfrezi: Juicy chicken pieces in a spicy tomato-based sauce with bell peppers and onions.

  • Chicken Seekh Kebab Masala: Minced chicken skewers cooked in a flavorful masala gravy.

  • Chicken Patiala: A rich Punjabi dish with chicken cooked in a creamy, spiced gravy.

  • Butter Chicken: Chicken cooked in a creamy sauce made with butter, tomatoes, cashew nuts, and cream.

  • Chicken Malamaal (Spicy): An extra-spicy chicken dish with robust flavors.

  • Chicken Punjabi (Spicy): Punjabi-style chicken cooked with spicy, aromatic gravy.

  • Fish Curry: Tender fish cooked in a spicy, aromatic curry with Indian spices.

  • Fish Tikka Masala: Marinated fish pieces roasted and then simmered in a rich, creamy masala sauce.

  • Anda Masala: Boiled eggs cooked in a flavorful, spicy curry with a tomato base.

  • Anda Curry: Boiled eggs in a thick, spicy curry with North Indian flavors.

  • Anda Bhurji: Scrambled eggs with an Indian twist, sautéed with spices and vegetables.

  • Mutton Curry: Slow-cooked mutton pieces in a rich, spicy gravy.

  • Mutton Masala: Mutton cooked in a flavorful, spicy sauce with a mix of Indian spices.

  • Mutton Rogan Josh (Spicy): A spicy version of the traditional Kashmiri dish, with mutton cooked in an aromatic gravy.

  • Mutton Kali Mirch: Mutton cooked in a thick, black pepper-flavored gravy.

  • Mutton Saagwala: Mutton cooked with spinach in a mildly spiced, creamy sauce.

  • Mutton Shahi Korma: Rich and creamy mutton dish with a nutty paste, seasoned with saffron and other spices.

  • Mutton Keema Mattar (Spicy): Minced mutton cooked with green peas in a spicy, Mughlai-style gravy.

  • Mutton Seekh Kabab Masala (Spicy): Minced mutton skewers cooked in a spicy, flavorful masala gravy.

Dal (2)

  • Dal Tadka: Boiled lentils tempered with cumin seeds, mustard seeds, garlic, and other spices for a flavorful touch.

  • Dal Makhani: Whole black lentils and red kidney beans cooked in a rich, mildly-spiced gravy.

 

Rice (6)

  • Veg Pulao: Long-grained rice cooked with vegetables like carrots, beans, potatoes, and peas in a mildly spiced mix.

  • Peas Pulao: Mildly flavored rice cooked with tender peas and subtle spices.

  • Jeera Rice (Basmati Rice): Long-grained basmati rice tempered with cumin seeds for a simple yet flavorful dish.

  • Steam Rice: Basic long-grained rice cooked in steam until soft and fluffy.

  • Ghee Rice: Rice cooked with aromatic ghee, providing a rich and comforting flavor.

  • Masala Rice: Flavored rice cooked with a blend of Indian spices for a zesty twist.

  • Veg Biryani: Spiced rice dish with layers of vegetables, cooked with aromatic seasonings.

  • Chicken Biryani: Long-grained rice cooked with spiced chicken, offering a comforting and flavorful meal.

  • Mutton Gosht Biryani: Mughlai-style biryani made with mutton, rice, yogurt, and spices for a rich, aromatic dish.

  • Egg Biryani: Rice cooked with spices and herbs, topped with hard-boiled eggs for added flavor

Fried Rice (4)

  • Veg Fried Rice: Wok-fried rice with vegetables like carrots, beans, and peas, seasoned with oriental spices.

  • Mushroom Fried Rice: Wok-fried rice with mushrooms and a mix of spices for a delicious treat.

  • Egg Fried Rice: Fried rice with vegetables and oriental spices, topped with egg for added protein.

  • Chicken Fried Rice: Spicy fried rice with chicken pieces, offering a hearty and flavorful option.

 

Salad and Raita (5)

  • Masala Onion Salad: Spiced onions with lemon juice, offering a tangy and refreshing salad.

  • Green Salad: A fresh mix of lettuce, cucumber, tomatoes, olives, and other vegetables.

  • Mixed Veg Raita: Spiced yogurt mixed with diced vegetables like onions, tomatoes, and green chilies.

  • Boondi Raita: Mildly spiced yogurt with fried besan droplets, a cooling and flavorful side.

  • Plain Curd: Fresh, thick yogurt that’s cool and delicious.

 

Breads(20)

 

  • Tandoori Roti: Traditional roti cooked in a tandoor, giving it a slightly crispy texture.

  • Butter Roti: Roti enhanced with butter for a richer, softer texture.

  • Methi Roti: Flatbread made with flour and fresh fenugreek leaves, providing a healthy, aromatic option.

  • Missi Roti: Punjabi flatbread made from whole wheat flour, gram flour, and mild spices.

  • Soya Roti: Roti made with soy flour, adding extra protein and a unique flavor.

  • Makki Ki Roti: Maize flour bread from Punjab, unleavened and known for its distinctive taste.

  • Lacha Paratha: Multi-layered flatbread cooked until soft and tender, known for its flakiness.

  • Pudhina Paratha: Layered paratha flavored with fresh mint leaves, adding a refreshing taste.

  • Methi Paratha: Paratha made with fresh fenugreek leaves, offering a flavorful and healthy option.

  • Naan: Leavened flatbread baked in a tandoor, perfect for pairing with curries.

  • Butter Naan: Naan enriched with butter, resulting in a soft and flavorful bread.

  • Garlic Naan: Naan cooked with garlic paste and ghee, giving it a robust flavor.

  • Chur Chur Naan: Naan with multiple layers, baked until crispy and brushed with butter.

  • Kulcha: Leavened bread made from flour, typically enjoyed with gravies.

  • Butter Kulcha: Kulcha made with butter, adding richness and a soft texture.

  • Amritsari Kulcha: Traditional kulcha cooked in a tandoor, often stuffed with spiced fillings.

  • Stuffed Aloo Kulcha: Kulcha stuffed with a spiced potato filling, baked to perfection.

  • Stuffed Pyaaz Kulcha: Kulcha filled with spiced onions, providing a savory, flavorful bread.

  • Stuffed Gobi Kulcha: Kulcha with a spiced cauliflower filling, offering a unique taste.

  • Stuffed Paneer Kulcha: Kulcha stuffed with spiced paneer (cottage cheese), adding a creamy, savory element.

 
Thirst Aid

  • Jaljeera: A tangy and spicy drink made with cumin and other spices, refreshing and invigorating.

  • Aam Panna: A cooling drink made from raw mangoes, flavored with spices and sugar.

  • Butter Milk: A traditional, cooling drink made from yogurt, seasoned with spices and herbs.

  • Coke: Classic cola soft drink.

  • Sprite: Lemon-lime flavored soft drink.

  • Masala Coke: A spiced version of the classic Coke, with added spices for extra flavor.

  • Masala Thumbs Up: A spiced version of Thumbs Up, a popular cola.

  • Masala Sprite: Sprite with a blend of spices, offering a unique twist on the original flavor.

  • Mineral Water: Plain bottled mineral water for hydration.

  • Coke D Bottle: A larger bottle of Coke for a more generous serving.

  • Punjabi Lassi: Creamy yogurt drink sweetened with sugar, a classic Punjabi favorite.

  • Mango Lassi: Lassi flavored with mango, offering a fruity and refreshing taste.

  • Strawberry Lassi: A yogurt-based drink with the sweet and tangy flavor of strawberries.

  • Chocolate Lassi: A rich and creamy lassi flavored with chocolate.

  • Fresh Lime Water Sweet: Fresh lime juice with added sugar for a sweet, tangy drink.

  • Fresh Lime Water Salt: Fresh lime juice with a touch of salt, providing a refreshing and savory option.

  • Fresh Lime Soda Sweet: Lime soda sweetened with sugar, offering a fizzy and tangy drink.

  • Fresh Lime Soda Salt: Lime soda with salt, creating a balance of tanginess and savoriness.

 

Desserts

  • Kheer: A traditional rice pudding made with milk, sugar, and flavored with cardamom and nuts.

  • Gulab Jamun: Sweet, deep-fried dough balls soaked in sugar syrup, flavored with cardamom.

  • Rasmalai: Soft, spongy cheese curds soaked in a rich, flavored milk syrup.

  • Gajjar Ka Halwa: A sweet dessert made from grated carrots, milk, and sugar, cooked until creamy and rich.

  • Moong Dal Ka Halwa: A dessert made from moong dal (lentils), cooked with ghee, sugar, and nuts until creamy.

 
  • Info : Punjabi Kitchen in Bangalore offers a fragrant journey to Punjab serving authentic food. From hearty curries, tandoori delights to buttery nanas, the restaurant captures the essence of Punjabi cuisine, creating a satisfying culinary experience
  • Address :311, 100 Feet Rd, Indira Nagar 1st Stage, Stage 1, Indiranagar, Bengaluru, Karnataka 560038
  • Price : ₹400–600
  • Phone: 080 4128 5353
  • Hours :  

People also search for

1.What kind of food does The Punjabi Rasoi serve?

The Punjabi Rasoi specializes in authentic Punjabi cuisine, offering a wide range of traditional dishes.

2. Do they have vegetarian and non-vegetarian options?

Yes, The Punjabi Rasoi caters to both vegetarian and non-vegetarian tastes with a variety of options

3.What are some signature dishes?
  • The restaurant is known for its butter chicken, dal makhani, and various tandoori preparations.
     

 

4. What is the ambience like at The Punjabi Rasoi?

The restaurant typically has a casual and family-friendly atmosphere.

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