Chef Siraj Ul Haq, Qavalli’s head chef, highlights dishes like the Peeli Mirch Chicken Tikka, Paneer Pasanda, and the Mutton Moongfali Kebab, made with tender mutton mince and coated in crushed peanut crumbs, the kebab is melt-in-the-mouth soft, rich, and nutty. “It’s a recipe we traced through a royal household’s records. The peanuts don’t just add flavour, they retain moisture,” says Dinesh. It’s a recipe the Aroras admit was particularly challenging to recreate due to its intricate preparation. Another standout is the Amritsari Maacchi, a Punjabi take on British fish and chips. The dish features crispy batter-fried fish, soft potato fries, and mint chutney. “It pays tribute to Punjab’s street food culture that thrived on both sides of the border,” he adds.
No Partition-inspired menu is complete without dishes from across the border. Enter the Multani Paneer Tikka, tracing its roots to present-day Pakistan. Stuffed with mashed potato and carrots, served on a bed of makhni emulsion, it’s mellow and earthy, thanks to a marinade of mustard oil, kasuri methi, and anardana. The dish draws inspiration from one that Pooja’s grandmother often made at home. “For me, it’s a way of honouring women who carried recipes in their memories across generations,” says Pooja.