Our story
Dhaba food, cooked properly, for the towns along the Hooghly.
Four decades of butter, smoke and tadka
Punjab Restaurant started serving Punjabi dhaba food north of Kolkata in 1981. The idea hasn't changed: generous plates, a hot tandoor, and gravies that take their time.
Over the years the menu picked up the city's favourites too. Kolkata Chinese for the chilli chicken crowd, biryani for Sundays, and a Madras Tiffin counter at Barrackpore for anyone who wants a crisp dosa with their dal.
Today there are three Punjab kitchens, in Barrackpore, Sodepur and Serampore. Each one runs its own menu card, and together they have more than 2,800 reviews on Google.
What we cook
Punjabi and tandoor
Butter chicken, dal makhani, tikkas and naan straight off the clay oven.
Biryani
Chicken, mutton and egg dum biryani for the big Sunday order.
Kolkata Chinese
Chilli chicken, chowmein and fried rice the way the city likes it: loud.
Madras Tiffin
Dosas, idli and vada from the Barrackpore kitchen.
Hungry already?
Order from the Punjab app: same kitchens, same menu card, a live map of your rider.
Come sit with us
Book a table at any of the three outlets. Pick a time, the outlet confirms it.