DHAL MAKHNI – Punjab

One of India’s favourite dishes, black lentils simmered overnight with tomato, butter and cream then tempered with garlic and ground Kashmiri chilli

Now an incredibly famous dish celebrated across India and the international community; the Dhal Makhni was created in the early 1950s from a restaurant in search of a vegetarian counterpart to the Murgh Makhni. It was innovative creating a tomato based gravy with butter and cream that no punjabi cook had tried before. The texture is velvety, the flavour layered and comfortable. No shortcuts found here so the flavour takes centre stage.