Indian Feast for All The Senses
At Punjab Grill, the service philosophy is simple: “guest is God.” Everything about the experience reinforces those three words, from the lavish decor to the elevated Indian fare. The restaurant itself was handcrafted in India — think floor-to-ceiling carved wood screens, a 12,000-pound sandstone wall, and intricate gemstone inlays in marble tabletops — and then taken apart and shipped around the world to get here.
As WaPo’s Tom Sietsema put it, “chef Jaspratap Bindra is raising the bar for north Indian cooking with vivid chutney flights, chana masala rethought as silken hummus, and venison cooked with cracked wheat until it’s the texture of porridge. The last dish is presented with spoonfuls of enhancers — cilantro, ginger, lemon juice and clarified butter — that contribute to a one-of-a-kind haleem. The restaurant proves as sumptuous as it is luscious. Take your pick of a space meant to evoke a royal rail car from yesteryear, a ‘living room’ dressed with romantic arched booths for two . . . Punjabis know how to throw a feast.”
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