Binging Paranthas at Baluchi | The LaLit, New Delhi

Murgh Khurchan Wali roomali Roti - Baluchi

How I just made it to the Parantha Junction festival at Baluchi

There are dishes that you can’t imagine your life without, like that warm comforting hug that fills your soul with love and lets you forget all the worries in the world. For me, Parantha is that dish. I’ve been binging on them for as long as I can remember. My grandfather treated me with Aloo paranthas ever since I started consuming solid food as a baby. No wonder they are my favourite! So being a Punjabi kid, I wasn’t given much of a choice.

Even after so many years, my favourite breakfast dish remains Paranthas and Dahi (Read an ode to my mother’s Aloo Paranthas). So, naturally I was quite excited about Parantha Junction at Baluchi, The LaLit’s Pan-Asian restaurant.

Gaurav, our gracious host guided us to the restaurant. We chatted fondly about my fun trip to The LaLit Mangar (Read about my staycation at the The LaLit Mangar) and then eventually steered towards our mutual love for hot stuffed paranthas. I was glad to learn that these paranthas were made of atta (whole-wheat) and not maida (refined flour), just the way I like. Another highlight was that none of them were cooked in Tandoor and even the roomalis served at Baluchi are made with atta.

Though I was eagerly waiting to have a bite of buttery paranthas, the meal, however, began with Baluchi’s signature Chapli Kebabs. Chapli Kebabs have become my most favourite kebabs of all times. Hugely popular in both Pakistan (where it originated) and Afghanistan, they are usually made with Beef. However, at Baluchi they were made with Mutton. Cooked on a griddle the kebabs had a juicy, tender texture with a distinct flavour of pomegranate seeds, lime and spices. Unlike a Shami or a Galouti, the spice level was mild. This was an absolute delight, a meaty treat for my taste buds.

Amritsari Parantha with Peshawari Channa was the first Parantha served. Cooked on a tawa, it was stuffed with onion, potatoes, red chilies, and crushed pomegranate seeds. The soft and buttery stuffed flat bread was served with Peshawari Channa made with mild spices and chickpeas. This combination reminded me of the times when my Bhua (aunt),who lives in Punjab, served us paranthas and chhole on a cold winter morning.

This was followed by Keema Parantha and I couldn’t wait to bite in. Stuffed with minced lamb and Indian spices, this parantha too, was made with whole wheat. Much to my pleasure, the keema was perfectly cooked and wasn’t chewy or dry. I paired it with their signature mint chutney and it was nothing short of just perfect.

And then arrived Roti pe Dum Ghosht Boti, mutton cooked to perfection with aromatic spices with deep meaty flavour and served with flat bread made on an inverted tawa. They also served Roti pe Soya boti Baluchi Khaas, its vegetarian version which was pale in comparison. I thoroughly enjoyed the one with ghosht as it had more depth of flavours that came from the juices of the meat and the spices that complimented the cut of the meat more than the chunks of Soya.

And if the smell of curry patta makes you happy, Anda aur Murgh ka Kothu Parantha is for you. A specialty from Tamil Nadu, this was the only parantha that was made out of refined flour. Similar to a Chur-Chur naan, the parantha was crushed and tempered with curry patta, poppy seeds, eggs and chicken in a wok. I absolutely loved this. Gurjas too went gaga over this and perhaps finished this way faster than others. I also liked its vegetarian counterpart Chenna Kothu Parantha where Paneer replaced Chicken, as one would expect what happens in Delhi. Gurjas curiously asked chef if he has to think of a vegetarian version of every non-vegetarian parantha recipe, to which the chef almost sullenly agreed to. However, to his credit, he did bring out delicious vegetarian combinations in Pindi Channa Khaas Parantha and Tawa Paneer Khurchan wali Roomali roti.

I also liked Murgh Khurchan Wali roomali Roti and Masala Anda prantha along with sweet-spicy and tangy mango chutney. The in-house Mango chutney was made with minced raw mangoes, finely crushed onions and red chilies. It acted like the best accompaniment along with the paranthas. Also, as it was made out of the seasonal produce, it felt just perfect!

Finishing our meal with a cold Paan Kulfi, we couldn’t help but smile at the sheer feeling of being well-fed. That’s the feeling I always get after a meal of paranthas. It’s like a giant hug that fills a heart with sheer warmth.

NOTE: As this was a festival for a limited period, these dishes won’t be available at the restaurant anymore.

PS: This blog post is done in association with the restaurant, however all thoughts and views are my own.

In a nutshell:

Location: Baluchi at The LaLit, New Delhi.

Atmosphere: Depicting a true sense of Indian culture, the restaurant is decked up with Indian artefacts/designs/motifs made with copper and such metals. The monochromatic Dark Brown colour scheme runs through the restaurant giving it a sophisticated look.

Service: Efficient and ever smiling staff, especially Rampal being one of the best stewards I have come across ever! With an infectious smile, he knew his menu well and explained each dish with enthusiasm.



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