National June, 2025 – This June, let your senses travel to the heart of North India as SALT Indian Restaurant presents the Punjabi Food Festival, a rich, flavour-packed celebration of Punjab’s culinary heritage. Running from June 12th to 22nd, the festival will take place across SALT’s locations in Hyderabad, Pune, UB City, and Koramangala, promising a feast that’s as soulful as it is satisfying.
Step into SALT and feel the spirit of Punjab come alive. The inviting ambiance—warm wood textures, earthy tones, and vibrant energy—sets the perfect stage for a dining experience that’s rooted in tradition yet presented with modern finesse. With rustic aromas wafting from the open kitchens and Punjabi music humming softly in the background, every moment at SALT feels like a festive escape.
This year’s festival menu goes beyond nostalgia—it pushes the boundaries of Punjabi cooking, offering dishes that are deeply familiar yet surprisingly fresh.
The Tandoori Achari Aloo, char-grilled baby potatoes elevated by a house-made pickle marinade that’s fermented in-house for extra depth. The Sarson Wali Hari Broccoli, which swaps mustard greens for broccoli, yet retains the soulful warmth of sarson da saag, all served on a silky makhani emulsion. It’s a dish that’s both playful and grounded.
The Amritsari Machi Tacos are a standout innovation: crisp, spiced sole fish is paired with a methi thepla base instead of a tortilla, and topped with tangy kachumber and chili-garlic mayo—a mashup that bridges street food with gourmet finesse.
The Paneer Chole Aur Palak Ki Sabzi balances protein-rich elements like chickpeas and paneer with leafy greens, creating a rich yet healthful dish. The Tariwala Gosht, served in a rustic kulhad, is slow-cooked for hours to draw out deep, earthy notes, then finished with smoked ghee for an unforgettable finish.
Even the comfort staples have been refined. Rajma Masala is slow-simmered overnight to achieve that home-style silkiness, and the Aloo Cholay Poori is paired with pickled onions and a trio of chutneys that awaken every bite. All breads, from flaky parathas to Amritsari kulchas and makki ki rotis are made fresh in-house, brushed with cultured butter and cooked to golden perfection.
And then there’s dessert; SALT doesn’t just sweeten the deal, it reinvents it. The Gud Pista Kulfi features jaggery sourced from organic farms and slow-churned for a caramel-like depth. The Ganne Ki Makhana Kheer, made with puffed lotus seeds and sugarcane juice, is a tribute to Punjab’s agricultural roots, yet feels light and contemporary. And the Mango Lassi, infused with saffron and crushed pistachios, delivers the perfect summer finish.
“Punjab’s food is more than just flavour – it’s emotion, hospitality, and heritage served on a plate,” says the head chef at SALT. “We’ve brought together time-honoured recipes and authentic ingredients to create an experience that’s both traditional and exciting.”
The Punjabi Food Festival at SALT invites diners to rediscover the joy of comfort food, the charm of regional spice blends, and the warmth of Punjabi hospitality right in their city.