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chandigarh_cuisine

Chandigarh cuisine

Butter Chicken Chandigarh-Style

Unlike the Delhi version, this one is creamier and less tangy, with a distinct smoky flavor from tandoor-roasted chicken and a slow-cooked tomato base. 1)

Chandigarh Chana Kulcha Bomb

A street-style innovation — spicy chole (chickpeas) wrapped inside crispy kulchas, grilled on a tawa until sealed like a stuffed envelope. Handheld and spicy. 2)

Paneer Tikka Lasagna

A modern Chandigarh café invention — Italian-style lasagna layered with spicy paneer tikka, makhani sauce, and cheese. A hit among students and foodies. 3)

Amritsari Macaroni

Fusion alert! Classic elbow macaroni stir-fried with Punjabi-style masala, onions, capsicum, and garam masala. Served as “Desi Pasta” in local dhabas. 4)

Stuffed Tandoori Paratha Cone

A rolled-up cone of spicy potato or paneer paratha, charred in a tandoor and served upright, filled with creamy curd and chutney drizzle. 5)

Tandoori Momos with Cheese Dip

A smoky take on Himalayan momos — marinated and grilled in a tandoor, then served with a rich desi cheese dip or mint chutney. 6)

Chandigarh Chur-Chur Naan Thali

Layers of naan torn roughly (“chur-chur”), brushed with ghee, and served with dal makhani, paneer butter masala, and boondi raita — a beloved lunchtime combo. 7)

Besan Bhurji Toast

Inspired by egg bhurji, this dish uses spiced gram flour scramble topped on toast, garnished with onions and green chutney. A popular snack at college canteens. 8)

Creamy Lassi with Rooh Afza & Malai Slab

A Chandigarh twist — sweet lassi layered with rose syrup and a floating slab of hand-churned malai, like a dessert in a glass. 9)

Chana Masala Quesadilla

A fusion snack — spicy chickpeas and cheese inside a grilled tortilla or paratha, served with yogurt dip. Found in fusion cafés and food trucks. 10)

Gobhi Kebab Skewers

Spiced cauliflower florets skewered and roasted like seekh kebabs, served with green garlic chutney — a vegetarian showstopper. 11)

Dahi ke Sholay (Curd Bombs)

Hung curd mixed with spices and veggies, stuffed into bread pockets, deep-fried and served piping hot with chutney. Crunchy outside, creamy inside. 12)

Nukkad Butter Maggi

Maggi noodles cooked with extra butter, capsicum, and secret spice mix — a Chandigarh street-side specialty after 8 p.m. near colleges. 13)

Bhutte ka Kebab

Inspired by Awadhi cuisine, these corn and potato cutlets are given a Punjabi twist with more chili, fresh coriander, and raw mango — crispy and served with green chutney. 14)

Desi Nachos Chaat

Fried papad or roti triangles layered with spiced chana, yogurt, tamarind, mint chutney, onions, and a sprinkle of chaat masala. The city’s favorite modern chaat. 15)

chandigarh_cuisine.txt · Last modified: 2025/07/10 01:23 by aga