We walk into Ayna at Hilton Chennai, and the first thing that greets us is warmth, not just from the lighting or the hospitality but from the food festival Shaan-E-Punjab itself. Right at the threshold, two pots of welcome drinks wait like an introduction to what’s to come.
As we settle in, the drinks arrive alongside Chef Harjyot Bamrah, who speaks about the festival with an easy pride. “We decidedm let’s do authentic Punjabi and only that,” he tells us. No Chennai adaptations, no dilution. Just Punjab, as it is.
We start with the Gulabi kachchi lassi, light and floral, a rose-infused cooler that’s perfect for the Chennai summer. The Pudine waali shikanjvi follows, minty, citrusy, and sharp in the best possible way.
Before the thali makes its grand entry, a flurry of accompaniments lands at the table: Dahi bhalla draped in saunth chutney, soft and tangy; a simple carrot-radish salad that crunches with freshness; spiced vinegar shallots that bite back; mango pickle that hits you with nostalgia; and crisp Amritsari papad. “We even get Punjabi papad from outside—otherwise you don’t get that here,” the chef mentions.
Then, the thali arrives. We begin with the Keema bhari tangdi, and it immediately becomes our favourite. A chicken drumstick generously stuffed with spiced minced meat, this dish plays a clever game of contrast. The marinade on the outside is gentle, almost understated, while the keema within carries its own quiet depth of flavour. Neither overpowers the other.
Then come the mains: the Saagwala kukkad is comfort in its purest form, a lush, leafy embrace paired perfectly with Makki ki roti. “It’s our take on saag and makki ki roti, just adapted for both vegetarians and non-vegetarians,” he explains. The vegetarian option being Saagwala paneer.
The Pindi chole here is darker, deeper, thanks to a muslin cloth of tea leaves brewed into it. “That’s what gives it the colour and that earthy flavour,” he says. You taste it, that quiet, almost smoky depth, especially when paired with Ajwaini pooris that we keep going back to.
Meat Beliram, the festival’s showstopper, is named after the chef who first prepared this lamb dish for his king, who loved it instantly just as we did.This dish is aromatic with three forms of coriander—powder, crushed seeds, and fresh leaves, giving it a layered, earthy, fresh flavour that hits every bite.
The Amritsari kali dal brings the conversation at the table to a pause. Slow-cooked for hours with makkhan instead of cream, it’s both rustic and indulgent. “This has a dollop of makkhan; it gives a very distinct flavour,” the chef notes. Unlike Dal makhani, which is creamy and mild, this is much richer.
Also on the menu: Bharwan achaari khumbh, punchy with pickle spices and Makkhan moti pulao, dotted with chickpeas like pearls, tying the meal together with subtle sweetness and indulgence.
Dessert is a mixed bag. The Imarti with rabdi doesn’t quite land, slightly stale, but the Matka kulfi redeems everything: Creamy, dense, impossible to stop at one bite, even if you probably should.
Rs 2,250 onwards. From 6.30 pm to 11 pm. At Ayna, Hilton, Guindy.
Email: shivani@newindianexpress.com
X: @ShivaniIllakiya
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