The Pindi route

The chef who is known for the original Pindi chole recipe reaching our plate, Chef Harjinder Singh, also called Sweety Singh, is currently doing a special promotion — Flavours of Punjab at the Cubbon Pavilion in ITC Gardenia till August 19.

How did you bring the original Pindi channa to our palate?
Pindi Channa originates in the Rawalpindi region of Pakistan. It is cooked without onions and any over powering spices to retain taste. It is also referred to as PEE-PA (Punjabi for Tin)... Empty ghee cans were used to store chickpeas in households in the olden days. To further enhance the flavour of the chickpeas, they were boiled in the same cans to add to the taste and elevate the aroma. I approach this preparation in a similar style true to its simplicity and authenticity.
What you are highlighting in the promotion at ITC Gardenia?
A distinct selection of preparations, reminiscent of traditional Punjabi delicacies are on the menu. Home-styled Punjabi cooking exploring the goodness of a variety of whole spices and seasonal ingredients are the hallmark. These dishes have predominately been inspired by the rustic flavours that embrace my homeland Punjab. A few signatures include — Bhatti da Murgh, Tandoori kukad and Chownk di tikki.
What other dishes are there?
Sarson Da Saag’, young mustard cooked in a signature style has been recreated and served with a staple maize bread — makki di roti. Kadi Pakoda and Rara meat are also all-time favourites with the lamb preparation comprising of bhunao-ed (fried) mince and meat on the bone, cooked with select whole spices. Keema Chawal, a fragrant Basmati rice cooked with hand pounded mutton is delicately infused with caramelised onion slivers. The dessert include halwas, jamun and panjiri.
Who taught you the secrets of Punjabi cuisine?
It was my father who was instrumental and inspirational in triggering my love for cooking during childhood. He used to run a restaurant and that was my training ground. I always enjoyed preparing a meal for my father.
Favourite memories or preparations?
Pindi Chole in 1996 was introduced at the Park Sheraton in Chennai and that is a fond memory, others include enjoying a meal of Kadi Pakoda and Sarson Ka Saag in the comfort of my ancestral home in Punjab.
What is the best way to cook dal makhani or butter chicken?
Refrain from using a puree or cream in Dal Makhani. Ensure the preparation is light, fresh and showcases natural colours. Similarly, marinate chicken for a day before roasting and add fresh Kasturi Methi for an excellent butter chicken.
In India and abroad, where have you had the best Punjabi fare?
A quaint eatery at home in Amritsar on the outskirts of Jalianwala Bagh has been the most enriching meal I have ever had. Establishments overseas have not been able to replicate authenticity.
Your mantra?
An innate passion, a sense of pride and no compromise on quality is integral. I always believe in cooking with great love and I enjoy teaching chefs nuances of the cuisine.
People who love your fare?
I have enjoyed introducing Pindi Chole to Celebrity Chef Sanjeev Kapoor. A cherished and fulfilling moment was preparing a celebratory meal for Sachin Tendulkar at the ITC Windsor in Bengaluru a few years ago.