The series #foodocracykitchens is where I speak about the food from home kitchens representing different communities in Mumbai. This episode is about Punjabi food. Specifically the food sent by Inderpreet Nagpal AKA Rumy of Rummyskitchen on social media. She runs a home chef enterprise called Herbs & Spices from Bandra in Mumbai, where she makes Punjabi food as well as food from other parts of the country. And the world!
She was born in Amritsar in Punjab, moved out after her marriage and lived in Pune, Hyderabad and Bengaluru, before she moved into Mumbai a bit more than a decade back.
She was born in Amritsar in Punjab, moved out after her marriage and lived in Pune, Hyderabad and Bengaluru, before she moved into Mumbai a bit more than a decade back.
 |
| Kadhi chawal from Rummy’s. The thicker version of the Punjabi kadhi. |
While Mumbai has its fare share of Punjabi restaurants, it is thanks to home chefs that we can get a taste of food from their homes.
 |
| Pithiwali puri alu with pickle. Reheat the puri on a saucepan/ tava if you need to. Had reached us hot. |
I have been a bit lucky on that count though as I had stayed in a PG run by a Punjabi family when new to Mumbai, and in recent years have had lovely Punjabi food sent by our friends, the Grovers.
 |
| Dahi vada |
I have had the opportunity to travel to Amritsar and to try the food there, at Punjabi run restaurants in Delhi and even in Kolkata and Mumbai.
 |
| Chicken curry rice |
The learning process has been both enlightening and delicious.
 |
| Keema kaleji kulcha |
Yes, there’s a lot more to Punjabi food than tandoori chicken!
 |
| Keema kaleji made for a great breakfast today. I headed the kuchas on a saucepan |
