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Home Hyderabad Food Pages

Hyderabad Food Pages

Punjabi by Nature

Our Rating (4 out of 5)

This month we will talk about ‘Punjabi by Nature’, which is creating waves in the city. After setting the culinary tastes of Delhities on fire, it has come to Hyderabad to cater to the absolute foodies in town and has already received an overwhelming response. How would one introduce the restaurant to others? “Pure Punjabi by Nature,” says Nagesh, the General Manager. And how is it different from the other Punjabi restaurants in town then!? Unlike other chain of restaurants, this place retains its menu, specialities in all its restaurants across the country, thereby maintaining its ‘own taste’. With the chef and his team trained in Delhi itself, the food retains its ‘punjabi nature’ and does not get ‘Hyderabadised’ at all.

Started in 1996, Hyderabad’s PBN is the first one outside Delhi region, with an array of non-veg and veg starters and extensive wine list, cocktails and mocktails. The food tastes the same across all their restaurants. Known for vodka gol gappa shots in Delhi, it will be started here soon. Reason for choosing Hyderabad is because it is in boom right now and it has the right crowd too! How is you food different? “Authenticity and the ingredients we use, says Nagesh adding that “we are not modifying our food to Hyderabadi tastes. We stick to our kind of dishes, masala - remaining authentic - which has earned us the name and fame.” People are aware of PBN and it has helped, he says.

The fine family dining place dishing out authentic Punjabi fare is set in a nice contemporary style ambience across a spacious 10,000 sq.ft, 240 cover restaurant and is split into two floors with a eye-catching 30-feet high waterfall forming the focal architectural feature. One just cannot miss the ‘largeness’ here, whether it is the size of the food portions, the place or its decor. With a clientele of nearly 500 people per day, they sure have their hands full catering to largely the afternoon coporate and young crowd. The target audience being the high-end clientele, prices too compare with the premium segment restaurants. “It’s definitely value for money,” says Nagesh. Which I would agree with, since the portions are so humongous that it would have costed the same, if not more, at other restaurants for the same portion.

“Eating food here is not about just eating food, its much more than that! It’s definitely a nice experience..........the ambience, the service and of course the food,” says Varaprasad, a customer, summing it up. “Oh my God” is the first thing that would come to mind when you see the portion size”, says Varaprasad adding that it would take two people to eat one portion.

Do they have any themes in mind? “No, We would like to excel in the food department, the quality, taste and service, which we already are and we will continue to do so,” adds Nagesh. Its specialities are the Punjabi biryani (don’t expect the traditional dum biryani and Hyderabadi accompaniments of mirchi ka salan here, since it is rich enough to be eaten like that), kasturi kabab, jhangi chaamp, raan-e-punjab, dahi kababs, vegetarian gololi kababs, vegatarian sheikh kababs, rasmalai, kulfi, phirni. For the lazy ones, they also have free home delivery. A comparitively new addition to the Punjabi cuisine is Tandoori Brocolli and their best-selling dishes include its mutton and chicken biryani. Speciality wines of 6 different countries are available in Delhi, and they would like to replicate that soon in Hyderabad.

Chef’s recommendations are:
Starters: Vegetarian galoli kababs / Kasuri Kabab
Main Course: Meat PBN
Desserts: Flambeyed Gulab Jamun.

The ‘PBN’ (Punjabi by Nature) culture will surely set in, if it hasn’t already!!!!

So, when are you PBNing?!

 
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