To dine at Punjab Grill is to take an epicurean journey through Indian’s richly diverse Northwest Frontier Province — the undivided Punjab region. Food from gourmet metropolises like Lahore, Peshwar, Rawalpindi, Kabul, Amritsar, Multan and Patiala, formed the urbanized melting pots of different cultures.

These cities and cultures were the source of inspiration for our menus. The vast menu at Punjab Grill , Singapore is where the everyday “sarson da saag” (a vegetarian curry made of mustard greens and spice) and “makki di roti” (a flat, unleavened bread made of corn flour) meet the secret recipes of the royal kitchens — with a dash of panache and modernity thrown in.

Chef Gorang Anand , the Corporate Chef at Punjab Grill, Singapore has honed his skills over 22 years of  culinary excellence. His foundation was laid at the prestigious Oxford College of Hotel Management in Bangalore, where he pursued a Bachelor’s degree in Hotel Management. He worked at renowned establishments including Le Meridien,  The Lalit and  the Claridges Dhaba Group  in New Delhi, where he developed a profound understanding of culinary intricacies.