They say food tastes better when cooked with love and Swaad Punjab Da, the ongoing food pop-up at JW Marriott Kolkata, totally displays it. The pop-up curated by Chef Harjinder Singh, also known as Chef Sweety Singh, will leave your taste buds satiated. If you are lucky to interact with Chef Sweety, you will leave with a broad smile on your face because such is his personality. With no formal culinary training when he started off, Chef Sweety has been cooking for over 30 years, following what his father had taught him. At a time when everything is fast-paced and gimmicky, he believes in sticking to his traditional roots, following age-old cooking methods and focusing more on taste over presentation. “I don’t have a diploma or degree in cooking, I cooked for the first time in 1990 and whatever cooking I have learnt is from my father, even the spices are made from scratch till date as he had taught me. People have an assumption that Punjabi food means too much ghee, masale but it is not like that for everything. My style of cooking is all about slow-cooking and my food you can eat all year round and never feel heavy because that’s what Punjabi food is,” explains Chef Sweety who has also cooked for the likes of Shikhar Dhawan and Sachin Tendulkar.
Chef Sweety along with the in-house chef team at JW Marriott Kolkata has curated this special menu that boasts of a range of dishes that would remind you of traditional Punjabi homestyle food.
“Calcutta is not just the city of joy but also the city of food lovers. Keeping this in mind, JW Marriott Kolkata invited Chef Sweety Singh to weave his culinary magic for our esteemed patrons. Chef Sweety’s prowess with hearty Punjabi food is as famed as his affable demeanour. In him, we finally have someone to match the warmth of Calcutta,” said Abhishek Sachdev from Marriott International.
Expect dishes like Dhabha Style Chicken Curry, Paneer Butter Masala, Achari Soya Ke Chap, Aloo Matar Tikki, Meat da Chap, Amritsari Macchi, Lahsooni Palak Kofta, Chicken Biryani, Kumbh Takatak and Keema Meat to blow your mind. Conclude your meal with Kesa Kheer, Pinni and Gulab Jamun.
When you think of Paneer Butter Masala we think of a super silky smooth gravy with paneer in it. But this dish was nothing like we had ever tasted before. “We do not churn the spices in the mixer. The beauty of the dish comes when you get to feel the finely chopped onions, garlic and the tartness of the tomatoes in the semidry masala,” said Chef Sweety.
Amritsari Macchi is nothing like what you get at most places. Unlike the common thick batter, this one is super light and made with fresh bekti that tastes delicious. The hint of ajwain makes it more delectable.
CHEF SWEETY SINGH SHARES FIVE FACTS ABOUT PUNJABI FOOD:
- Many foodies think Punjabi food is only meant for winter but it is an all-year-round food
- The beauty of authentic Punjabi cuisine comes with slow cooking. You cannot make Punjabi food in 30 minutes. The more time you take it lends a beautiful colour and flavour.
- It’s a common notion that Punjabi food means its loaded with fresh cream, Dalda, ghee and butter, but that’s not true. Most dishes made at home don’t have cream in it, and ghee is used as much as it’s needed and ghee can be taken out once done if needed.
- A good Punjabi meal is not heavy on spices that will burn your heart, give you acidity and cause discomfort.
- Tastes best when cooked with love, which is the prime essence of Punjabi food. We love cooking and feeding our guests with love and warmth.