It is a combination that is destined for success. The czar of Indian cuisine Jiggs Kalra and recipes from the kingdom of none other than Maharaja Ranjit Singh. Every dish that I have created here has a bit of a history of its own, claims Kalra. No doubt,the raan on the menu is called the Raan Hari Singh Nalwa after one of Ranjit Singhs most trusted generals. We want every guest to have a royal experience here. I have seen that many places in the city tend to mix Punjabi and Mughlai cuisine which are totally different from each other, says Kiranjeet Kaur,director of the project. The restaurant that will open for the public in a weeks time might end up being a landmark in the city that is already a Mecca for food lovers. Named after Jhelum,Chenab,Ravi,Sutlej and Beas,The Five Rivers at Mani Square is a dream come true for Lakhvinder Singh,co-owner of The Five Rivers and owner of the popular Balwant Singh Eating House on Harish Mukherjee Road. The restaurant designed on the lines of a royal palace dining hall has curtained ceiling,hand-crafted lights,sculpture of Maharaja Ranjit Singh on horseback,jaali partition in antique finish and marble and brass inlaid teakwood floor. The walls of the 96-cover restaurant have patterns inlaid with precious stones,crystals,glass and mirrors. Unlike the north Indian fare already on offer in the city,this restaurant claims to blend the best of Punjabi and Kashmiri food. So dont be surprised if you see uncommon names on the menu like Gostaba (succulent mutton mince koftas in a yogurt and mint gravy),Yakni pulao (nalli chap and rice pulao) or Kokor adrakwala (boneless chicken in a yougurt based gravy with a strong flavoring of ginger). And to round up the meal Kalra himself suggests the seb ka halwa,made fresh with kashmiri apples that melt in your mouth. Kiranjeet Kaur has especially got chefs trained in Punjab and Kashmir to keep the authenticity of the cuisine untouched. Many of our ingredients will also be brought from north India, she says. Having managed the 80-year-old joint for decades in Kolkata,and served tea,samosa and other quick snacks to customers that ranged from cab drivers to corporate executives,the transition to fine dining was a big shift. With son Manish Singh and daughter Kiranjeet Kaur providing the stimulus,the family set up Dhanoa Food & Hospitality Pvt Ltd with ambitious plans to set up a fine dining chain across India and South-East Asia. The proposed investment in the next couple of years is around Rs 15 crore. I will set new levels of fine dining in the city. I am already working on a menu for the next restaurant that will serve authentic cuisine from Banaras. So Kolkatans can savour a large variety of chats and savouries, adds Kalra.
