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Beyond butter chicken: This Mumbai chef explores the origins of Punjabi cuisine
Updated On: 26 September, 2023 11:02 AM IST | Mumbai | Pooja Patel
A city chef crafts a menu to explore the origins of Punjabi cuisine that traces its roots all the way back to ancient Persia
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Peanuts; assorted vegetables; chicken koobideh; mutton koobideh and joojeh; mung beans; berry pulao; (centre) walnut chutney
Ever wondered if Punjabi fare goes beyond butter chicken and sarson ka saag? Powai-based chef Sherry Mehta has created a limited menu of Punjabi dishes that trace their roots to far-off Persia. The new menu is called The Sharing Table: A story of Persia and Punjab which offers delicacies like jujeh kabab torsh, chenjeh kabab, zershk pulao, halwa omaj, baboli shammi, ghoreh mosamma, adas pulao, badambura among others.
With this menu, chef Mehta, who has two food ventures, Kanak by Sherry and A Girl from the Hills, intends to retrace Punjabi roots and track down Persian dishes that influenced Punjabi food in several ways. She was 13 when she started cooking food, encouraged by her grandparents. Born in a Punjabi family, the chef grew up in Shimla, where her family migrated after the Partition in 1947. For over a decade, she has been offering food menus that serve Himachali Dham food and Punjabi dishes.
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