Chulia Court Punjabi Cuisine

Chulia Court has just revamped its food offerings and now offers Punjabi, courtesy of its new head chef, Rahul Singh, who hails from Amritsar, Punjab, and has only been here since three months ago.

Very authentic renditions of Northern Indian cuisine, and the best Punjabi food we'd ever had in town thus far!

Pani puri is not Punjabi, but this little snack item has taken Penang by storm in the last 3-4 years. Now, almost every single Indian restaurant in town would have it on their menu!

Paneer zaffarani tikka - grilled Indian cottage cheese with saffron/spice-marinade.

Tandoori mullet fish - these were moist and tasty.

Tandoori chicken - one of the very best we’d tasted in town! Juicy, smokey chunks of well-marinated, perfectly-grilled chicken meat.

Afghani chicken - I absolutely love this dish ever since I first tasted it in Mumbai many years ago. I love creamy sauces, and Afghani chicken comes with a creamy, thick gravy made of curd and cream. thickened with crushed cashew nuts.

Honey chili cauliflower.

Handi mutton - slow-cooked mutton in a claypot. It’s spicy-delicious, with toothsome chunks of meat.

Butter chicken - this old Delhi classic was a sure crowd-pleaser, and my fellow diners seemed to enjoy this dish the most.

Shahi paneer - the menu described it as paneer cooked with onion, tomato, cashew, cream and a sweet blend of spices.

Selection of breads (clockwise from top): jungli roti, roomali roti and garlic naan.

Gulab jamun.

Gula Melaka coconut ice-cream.