Pindi , a word that's synonymous with the villages of Punjab and frontier cuisine. Presently managed by the 3rd generation after Shri K.L Wadhwa, the founder, Pindi Bangalore continues its culinary legacy from its humble beginnings in Delhi. They say laughter is brightest where food is best. My jury is still out on that but I will say that Pindi at HSR is a great place to spend your afternoons and evenings with your family, friends and colleagues alike.
Here's a review (vegetarian dishes) after my recent visit to the place.
Starters - This is where Pindi scores BIG. I tasted :
1. Bharwaan Chutney Aloo - Potatoes well done, not over-stuffed, chutney just about spicy. Warning - You can't stop at one!
2. Paneer Kurkure - The papad crusted paneer rolls pack a nice crunch. Paneer is soft and well spiced. A flavourful crust is just as interesting as the stuffing, a pleasant change from the usual flour, oats and crumbs crusted fare. 3. Seekh kebab - This again was my favourite. After the first 2, the spice factor continues to flatter the palate. None of these 3 were a let down. Thumbs up.
Main course - The benchmark for anything is set against comparable parameters. For me, the benchmark for comparing north Indian dishes is by tasting the staple dishes. I had :
1. Pindi Chole - Sadly, this did not excite me much. It was more like Chole masala. I appreciate the spices are "homemade" but we tend to have a completely different vision and version of Pindi chole in our ...