In an exclusive interview Guest Chef Sandeep Singh Sabharwal, who’s visiting Novotel Hyderabad Airport for a special popup ‘Swaad Punjab Da’, shares his insights on bringing the vibrant flavours of Punjab to life. With a menu that showcases traditional Punjabi dishes with a modern twist, Chef Sandeep talks about his culinary journey, the inspiration behind the festival, and what guests can expect from the experience.1. What inspired you to curate a Punjabi food festival at Novotel Hyderabad Airport, and what can guests expect from the experience? Punjabi cuisine is among the most loved regional cuisines not just in India, but across the world. Its bold flavours, comforting textures, and celebratory spirit make it a universal favourite. Curating a Punjabi food festival at Novotel Hyderabad Airport felt like the perfect way to bring people together over food that’s hearty, familiar, and full of life. Whether our guests are travelling for work or unwinding with their families, this festival offers a vibrant culinary escape that everyone can enjoy. 2. Can you share some highlights from the menu you have crafted for the festival, and what makes these dishes special? The menu is a delightful journey through Punjab’s rich culinary heritage. Some highlights include: A robust spread of tandoori starters like Dhaba Murgh Tikka, Tandoori Lamb Chops, and Malai Paneer, cooked to smoky perfection. A variety of breads – from soft stuffed parathas to traditional Makki di Roti.Iconic main course dishes such as Butter Chicken, Kadhi Pakoda, and Aloo Badi ki Sabzi, each bursting with traditional flavours. Popular street food favourites like Chole Bhature, Rajma Chawal, Chaats, and Kulchas, crafted with an authentic touch. And of course, indulgent desserts like Gajrela, Panjiri, Makhane di Kheer, and Pinnis – all rich, nostalgic, and packed with love. What makes these dishes truly special is the care with which they’re made — many recipes use age-old techniques and ingredients that bring out their original character. 3. How do you plan to showcase the diversity and richness of Punjabi cuisine through this festival? Chef Sandeep has thoughtfully curated the menu to reflect the diverse flavours of Punjab, right from the royal kitchens of Patiala to the rustic charm of roadside dhabas. Dishes like Patiala Murgh and Patialashahi Soup showcase regal influences, while the street food section brings the everyday joys of Punjabi cuisine to life. The desserts too reflect the essence of Punjab – creamy, nutty, and made with traditional ingredients like jaggery and desi ghee. Each dish tells a story and adds to the rich tapestry of Punjabi culture.4. What’s your favourite dish from the menu, and why did you choose to include it in the festival? One dish that’s especially close to my heart is Chole Bhature. It’s a classic, but we’ve given it a thoughtful twist. The Bhature are made with a light yeast-based dough that’s prepared just two hours before service. This ensures they remain fresh, fluffy, and surprisingly light, unlike the heavier versions you often find. It’s a great example of how we’ve kept tradition alive while making it more enjoyable for today’s diners. 5. How will you and Head Chef Amanna Raju work together to ensure a memorable dining experience for attendees? Creating a memorable dining experience goes beyond food. Chef Amanna Raju and I are working closely to bring the soul of Punjab alive at every touchpoint. The décor and ambiance are designed to instantly transport guests to a vibrant Punjabi setting.Live counters add an interactive element – from hot parathas to sizzling tikkas – everything is made fresh, right in front of our guests. Chef Sandeep personally engages with diners, sharing stories and insights behind the dishes. His passion is truly infectious, and it adds a warm, personal touch to the experience. 6. Are there any special or unique ingredients, cooking techniques, or presentation styles that you will be featuring during the festival? Absolutely! The festival includes a host of unique elements that truly elevate the experience: Special Amritsari spices and condiments like Badian, local Papads, and house-made blends that enhance the depth of flavour.A traditional technique called Raada, where dishes are slow-reduced before being finished with a custom stock to intensify the flavour. Live counters for starters, chaats, and breads ensure each dish is freshly prepared and served with flair – adding a theatrical element to the meal. We believe that the real joy of Punjabi cuisine lies in its generous spirit, and that’s exactly what we aim to bring to the table.
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