Kama An Multi Cuisine Restaurant at Radision Kaushambi Have organized the Punjabi Food Festival from 8th-23rd April 2017.

Master Chef Nigam has designed an elaborate menu, comprising of authentic Punjabi specialties for an extraordinary palatable experience. Make a scrumptious beginning with mouth-watering Sonde Aloo (fennel scented roasted potatoes, cooked in clay oven), Kathaili kebab(milkfish jackfruit petty kebab), Kalonji Fish tikka (sole tikka marinated with nuts, garlic and kalonji seed cooked in clay oven) Achari Jhinga (pickled prawn cooked in clay oven). Enjoy a hot sip of any of the soups namely Tamatar Pudina Shorba (tomato broth flavored with mint and native spices), Murgh Yakhni shorba (chicken soup finished with saffron), Paye Ka Shorba (lamb Soup).

Happiness is not a matter of intensity but of balance, order, rhythm and harmony.

– Thomas Merton

About the Fest

The menu was selected from the vast special menu that’s out for the three weeks Punjabi Food Festival from 8th April-23rd April. Kama organizes periodically food festivals in a year to showcasing North Indian cuisine two from the South.


The current festival gives the food connoisseur a wide range of Punjabi dishes to choose from – both vegetarian and non-vegetarian. We started the meal with a refreshing Chacch- a butter milk and Kanji ( which believe as appetizing drink) drink before moving on to starters. There’s also the Rooh Afjah and a variety of shorbas (Tried Murgh yakhini) to start the meal with. All the drinks were served in special Kulhad ( earthen pot).

The vegetarian spread of starters comprised of Soya chaap ka tikka this one is delicious masala tikkas whereas Paneer Amritsari –the big cubes of paneer size were very inviting and appealing. This Bhuttiyian da Kabab was like no other I’ve ever tasted. Soft inside with bites of corn for texture, crisp on the outside and the roasted tomato chutney on the top not only provided a brilliant contrast of colour but also of flavour.



The other starters recommended by the chef are tandoori kukkad (tandoori cooked chicken tikka tossed with chutney and vegetables), Amritsari Macchi (Fish Tikkas marinated in a tangy Masala coated with gram flour deep fried), machhi de tikke (fish tikka).




In the vegetarian main course, we got a taste of curries showcasing different flavours and textures.

Traditional Amritsari Vadiyan paired with potatoes in a spicy-tangy sauce, the legendary sarson da saag with generous quantity of white butter (they didn’t leave out the extra butter and jaggery when serving this), and the simple home style Kadi Subedarni was served with pakodas in a delicately spiced mix. Of course, no self respecting Punjabi menu is complete without the ever popular Langer wali Daal, tasted as luxurious as the silver cups they were served in. Langar wali daal was mixed component of Rajma, daal and served in the small bucket is absolutely divine.


Some of the other options from the extensive festival menu are Dhaba Murgh, Patiyala Ghost both are lip smacking and delicious.

What’s a festival meal without some sigh-inducing desserts! Punjabi cuisine has some lesser known desserts like Gur wale Chawal (Jaggery Rice Pudding), Malai Rabri Falooda both were tempting and delicious. Chef Vishal Nigam and Chef Devilal was also talking about Dessert how they have prepared the dessert and its preparation from its scratches.

In the Nutshell

This is not a part of the menu, just the constant innovation the chef tries to bring in by introducing ancient foods to the modern palate.

Details: Radisson Blu Kaushambi

Event: Punjabi Food Festival from 8th-23rd April 2017

Open for dinner

For Reservations, call 0120 4736200

Timings: 7.00 PM to 11.30 PM

Meal for Two – Approx INR 2000