Ikk Panjab: Chandigarh's New Punjabi Restaurant Offers Food Steeped In Culture

The mere mention of pre-Partition Punjab conjures vivid memories for those who lived through those glory days. For me, it evokes stories of my grandfather, who lovingly called me ‘Jhangi kudi’—a nod to Jhang, now in Pakistan, where my father and grandfather were born. Old black-and-white photographs helped them recall dusty memories of the cinema halls they frequented or the street food they devoured.

So, stepping into the new Ikk Panjab in Chandigarh on a pleasantly warm afternoon felt like walking into a tribute—not just to my ancestors, but to those of the owners—Rajan and Deepika Sethi, and writer and brand lead Vernika Awal. A few months ago, I had attended the launch of their Delhi outlet, and with this outpost, Ikk Panjab is finally home in the heart of Punjab.

Home Is Where The Heart Is

Ikk Panjab feels like the home of a well-travelled, retired colonel – a befitting tribute considering Rajan’s grandfather was in the Indian Army. Several black and white photographs belonging to the Sethi’s families adorn the walls. Medals and accolades received by Rajan’s grandfather, vintage family heirlooms including parts of his mother’s bridal jewellery, his parents’ passports and visas and memorabilia which would have otherwise gathered dust in old trunks are now framed on the walls of the restaurant.

An open-to-the-skies bageecha lies beyond it with cool cabanas for people to lounge in. At the far end lies the trophy bar, reminiscent of gymkhanas, where one can indulge in classic cocktails and bar bites. Comfortable seating, table lamps and chandeliers bestowing the space with a warm glow and beautiful customised cutlery are the hallmarks of the interiors. “My grandfather’s house was exactly like this. You enter the living room, exit via a garden and reach a small room which was his private space. We have paid a lot of attention to detail and tried to replicate the chequered flooring, the chandeliers, fans, and even the mango and chikoo trees in the garden. That’s why we tell our guests that this is our home,” says Rajan.     

Classic Does It

Their philosophy, which is rooted in heritage, seamlessly extends from the plate to the glass. The bar serves only classic cocktails, including old fashioned, negroni, espresso martini, whisky sour and daiquiri among others. Bold flavours and precise execution are the order of the day. If you choose to skip the alcohol, their zero ABV drinks, such as the Tea Spritzer – a refreshing masala tea with citrus, mint and basil, or the cooling Tamarind and Coriander drink with tamarind pulp, jaggery, and soda water, make for good options. There are lassis in different variations too, but I wanted something light, and the Citrus Delight with desi orange and bunta masala was just the pick-me-up I needed on a hot day.  

Dig In

Although in most commercial establishments, Punjabi food means digging into chicken tikka, makhani dal and butter chicken, the food here truly takes you through the heart of undivided Punjab and its shared cultural heritage. There is butter chicken here because Vernika tells me, although it’s not part of our cultural history, 20 years down the line, it will be. Under Chef Naresh Kotwal’s supervision, the dishes at Ikk Panjab are made either in ghee or mustard oil, and delicately spiced to enhance the flavours. We started with the Palak Patta Chaat, which was tangy, creamy and sweet in equal measure. The much-recommended Matthi Cholle was a delicious combination of flavourful chickpea served atop crispy matthis.

One of my all-time favourite dishes is seekh kebab and I often get confused if I should order the chicken or the mutton. But at Ikk Panjab, the Dohra Kebab is a chicken seekh covered with a layer of succulent mutton, and is a revelation in terms of layering, complexity and spices. For the mains, the chef brought in Amritsari Aloo Vadiyaan, a dish you’d hardly see in a fine dining restaurant. Next up was the Sindhi Khatti Masar Dal, a simple masoor dal elevated with tamarind and tomato. The Kunna Gosht had tender pieces of mutton rendered soft and packed with flavour after being simmered and cooked for a long time in a kunna or earthen pot.

It’s a good thing that the restaurant has a bageecha so people can take a post-meal stroll before coming back for dessert. Because dessert is a must. There is plenty to choose from, including Gulab Jamun, Moong Dal Halwa, Rampuri Adrak Halwa, Kesar Badam Kulfi and more. I kept those on hold for another day, put my feet up on the comfortable couch and savoured the cold and creamy gur gelato. There could not be a sweeter finish to an indulgent meal such as this.   

ELLE Gourmet’s Verdict

Come here for food which is robust, flavourful and steeped in tradition but stay for the stories and the shared cultural heritage and traditions of undivided Punjab. 

Address: SCO 51, Madhya Marg, Sector 26, Chandigarh 160019
Contact for reservations: +91 8929075364/8929075363
Price: INR 3,000 + taxes