Savour Chef Bakshish Dean’s Crossroads of Punjabi-Christian Cuisine at The Leela Bhartiya City

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A flavour odyssey like no other, The Leela Bhartiya City, Bengaluru unveils the third edition of the Chapters of Heirloom by distinguished Chef Bakshish Dean. Presented by Akanksha and Rupali Dean of ‘Dean With Us’, the culinary journey explores the time-kept secrets of Punjabi-Christian cuisine masterfully blended into dishes emerging from the heartlands of India that remain puritan, homey, and uninfluenced by Western cuisines. The genuine appeal of this extraordinary culinary adventure celebrates the diversity and creativity of the local Indian flavours, where every bite unveils a harmonious symphony of flavours, textures, and cultural nuances.

TheGlitz is fascinated to uncover the captivating tapestry of Punjabi-Christian cuisine—a rare jewel within India’s culinary landscape. For generations, a small but significant Christian community from the Punjab region of India has meticulously preserved their homely cooking traditions, which are robust in flavour and boast a unique culinary identity. Leading the charge in championing this cuisine is Chef Bakshish Dean, a well-known figure in India’s culinary scene, boasting over three decades of industry experience.

His upbringing was immersed in the flavours he now dedicates to preserving and promoting, focusing on this culinary heritage. Chef Dean has emerged as a key figure in maintaining the tradition and stands as one of the last guardians of the Punjabi-Christian cuisine, ensuring the legacy continues. Recognised as one of India’s most celebrated chefs and a pioneer of modern Indian cooking, Dean’s deep expertise and rooted upbringing have positioned him as an ardent advocate for this lesser-known culinary tradition.

Chef Bakshish Dean
Chef Bakshish Dean

THE MENU SYNOPSIS, to name a few, features traditional dishes such as.

Chatti Di Lassi, which is a thin buttermilk drink prepared in a round earthen pot called “Chatti” in rural Punjab, is often served during meal times in the summer. Another offering is Phugdian, crispy bits of meat-fat skin resulting from the slow rendering of high-fat cuts of meat, seasoned with salt, and consumed as a snack in the region where Chef Bakshish Dean hails from. Additionally, there is Cchai di Arbi, a dish made with Colocasia that is steamed, mashed, and shallow-fried in ghee with ajwain. Raau Di Kheer, prepared with sugarcane juice, rice, ghee, and nuts, signifies the beginning of the harvest season.

“Having traveled extensively around the world, I have always been captivated by the diverse flavors of different cultures. Yet, there is a special allure in the flavors that connect me to my roots. The third edition of the Chapters of Heirloom is a unique opportunity for me to blend my experiences to pay homage to the heritage and soul of Punjabi-Christian cooking. Exemplifying the purist nature of Punjabi-Christian cooking, I remain steadfast in utilizing homey and local ingredients.”

Chef Bakshish Dean

A CULINARY JOURNEY THROUGH PUNJABI-CHRISTIAN TRADITIONS

Chef Dean shares an intimate connection to this cuisine. His father hails from a small village called Sunaiya in Batala’s Gurdaspur district, while his mother’s family has roots in Bolas, a small town in Kapurthala district. A lesser-known fact is that certain parts of Punjab, including that of Sunaiya, have large Christian populations. Over the years, this community has crafted a unique culinary tradition influenced by its faith, traditions, and demographics, resulting in a wonderful blend of diverse elements.

Chef Dean’s earliest memories of this unique cuisine, which has roots in Himachal Pradesh and Punjab, offer a glimpse into their tradition. Focused on purity and a deep connection to the land, Punjabi-Christian cuisine emerges as a delicious blend of local flavours and indigenous customs. Interestingly, Chef Dean emphasizes that Punjabi Christians have no Anglo-American influence or Western customs. As a result, the cuisine has evolved to be a pure reflection of local traditions, offering dishes derived directly from the land.

ABOUT The Leela Bhartiya City’s Chapter of Heirloom

The Leela Bhartiya City’s ‘Chapters of Heirloom’ series is an epicurean journey celebrating the vibrant fusions of Indian regional flavours. Following the successful line-up featuring renowned Chef Priya Bala’s exquisite Madurai cuisine, this next edition delves into one of the best-kept secrets reflecting confluence of cultures via food is – the Punjabi-Christian cuisine. Curated by seasoned professionals with years of experience in the industry, each chapter promises an immersive exploration of India’s diverse heritage through meticulously crafted dishes.

When:  29th to 30th May 2024

Time: 7:00 PM TO 11:00 PM

Where: Quattro, 6/2, Thanisandra Main Road, Tirumanahalli, Bengaluru 560064

Price:  INR 1699 ++ (Additionally alcohol supplement to INR 999 Onwards)

For Reservation: +91 96115 29294

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