An Amritsari Odyssey

The dishes on the menu, be it a variety of Bun Tikkis, the classic aloo bun tikki to the all-time favourite mutton shammi kebab, the butter paneer, flavourful tawa chicken, mutton tikka curry, malai soya chaap tikka, butter chicken.

Written by: Parul

3 min readJun 16, 2019 11:31 AM IST

Rahat Tandon steps into his kitchen, says Rahat Tandon.

ONCE 30-year-old Rahat Tandon steps into his kitchen, the world outside ceases to exist. Cooking is what Tandon has always wanted to pursue, not as a hobby, but as an integral part of his life. Growing up in Amritsar, surrounded by a culinary culture and food heritage that’s famous across the world was a natural inspiration, as was his home kitchen, which dished out delicacies day after day.

“I always wanted a quaint restaurant and café, which served food that would remind us of our homes, the treats we had tasted and savoured as children, simple, authentic, without the frills and fuss,” shares Tandon. But life had other plans, as after college he joined a bank and then a food consultancy firm, till one day he decided to take the plunge and follow his heart, opening his home kitchen Hall Gate, Taste of Amritsar, in Sector 34, the idea being to bring the classic flavours to your plate.

“From day one, I knew I would do something that would be something original, food that I can cook myself and from home, so the essence of the dishes, recipes handed down from one generation to the next would not be diluted. Chandigarh was the place where I knew this cuisine would be appreciated,” adds Tandon.

So, on the menu are only 25 dishes, with options for both vegetarians and non-vegetarians, inspired by the famous dishes of the city of Amritsar, with the name of Rahat’s endeavour inspired by the Hall Gate, the entrance to the area of old Amritsar, where you can relish the famous food of the city.

The dishes on the menu, be it a variety of Bun Tikkis, the classic aloo bun tikki to the all-time favourite mutton shammi kebab, the butter paneer, flavourful tawa chicken, mutton tikka curry, malai soya chaap tikka, butter chicken. Each recipe, says Tandon, has been taken from either his own home or people who have been cooking the delicacies for decades.

“The shammi kebab recipe comes from our cook who has been making it for the past 30 years, and be it the mince, the masalas, the way to cook, we just don’t tamper with the original. Another of my favourite is the chicken champ, which is delicately flavourful. The gravies are our strength, as are the marinations,” he says.

Original masalas from Amritsar, fresh ingredients and food cooked in small batches, Tandon says he uses traditional utensils, tawas and slow cooking for his dishes to dish out honest, homely meals and shares one of his favourite recipes.

Parul

Parul is a Principal Correspondent at The Indian Express in Chandigarh. She is a seasoned journalist with over 25 years of experience specializing in public health, higher education, and the architectural heritage of Northern India. Professional Profile Education: Graduate in Humanities with a specialized focus on Journalism and Mass Communication from Panjab University, Chandigarh. Career Path: She began her career covering local city beats and human interest stories before joining The Indian Express in 2009. Over the last decade and a half, she has risen to the rank of Principal Correspondent, becoming the publication’s primary voice on Chandigarh’s premier medical and academic institutions. Expertise: Her reporting is deeply rooted in the institutional dynamics of PGIMER (Post Graduate Institute of Medical Education and Research) and Panjab University. She is highly regarded for her ability to navigate complex administrative bureaucracies to deliver student-centric and patient-centric news. Recent Notable Articles (Late 2024 - 2025) Her recent work highlights critical reporting on healthcare infrastructure, academic governance, and urban culture: 1. Public Health & PGIMER "PGIMER expands digital registry: Centralized patient records to reduce wait times by 40%" (Nov 20, 2025): A detailed look at the digital transformation of one of India's busiest medical institutes to tackle patient influx. "Robotic Surgery at PGI: Why the new urology wing is a game-changer for North India" (Oct 12, 2025): Reporting on the acquisition of state-of-the-art medical technology and its impact on affordable healthcare. "Shortage of life-saving drugs: Inside the supply chain crisis at government pharmacies" (Dec 5, 2025): An investigative piece on the logistical hurdles affecting chronic patients in the tri-city area. 2. Education & Institutional Governance "Panjab University Senate Election: The battle for institutional autonomy" (Dec 18, 2025): In-depth coverage of the high-stakes internal elections and the friction between traditional governance and central reforms. "Research funding dip: How PU’s science departments are navigating the 2025 budget cuts" (Nov 5, 2025): An analysis of the fiscal challenges facing researchers and the impact on India's global academic ranking. 3. Art, Culture & Heritage "Le Corbusier’s legacy in peril: The struggle to preserve Chandigarh’s Capitol Complex" (Dec 22, 2025): A feature on the conservation efforts and the tension between urban modernization and UNESCO heritage status. "Chandigarh Art District: How street murals are reclaiming the city’s grey walls" (Oct 30, 2025): A cultural profile of the local artists transforming the aesthetic of the "City Beautiful." Signature Style Parul is known for her empathetic lens, often centering her stories on the individuals affected by policy—whether it is a student navigating university red tape or a patient seeking care. She possesses a unique ability to translate dense administrative notifications into actionable information for the public. Her long-standing beat experience makes her a trusted source for "inside-track" developments within Chandigarh’s most guarded institutions. X (Twitter): @parul_express ... Read More

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