When you think of Connaught Place, you probably imagine busy streets, constant rush, and the guarantee of good food. And that’s the charm of CP. But what you don’t expect in CP is Punjab. And yet, that’s exactly what Chef Amninder Sandhu has managed to create with her new restaurant, Kikli.
Kikli: A Journey Into The Heart Of Punjab, Right In Delhi
When I walked up to Kikli, I thought it would be just another nice restaurant serving good food. But the moment the doors opened, everything changed. I was no longer in Delhi; I felt like I had entered the home of relatives I hadn’t visited in years, somewhere in a Punjabi pind. And if you’ve ever experienced that, you know the feeling. You are greeted with warm smiles, tight hugs, the excitement in their eyes, and a flood of hospitality that makes you feel like royalty. That’s how Kikli welcomes you. Add to it the sound of dhol playing and flower petals being showered on guests, and you instantly feel a different kind of joy.
The feeling of warmth and joy is solidified by the beautiful interiors. At first glance, Kikli looks small, but as you walk further, you discover courtyards, indoor dining rooms, hand-painted walls, and green plants all around. It feels like a traditional Punjabi home, not a restaurant. There’s even a giant wall projection at the entrance that tells the story of Punjab—its culture, its traditions, and of course, its food. The vibe is so warm and homely that you don’t feel like a customer; you feel like a family member about to be fed.
The Food That Speaks Punjab
Now let’s talk about what landed on my table, because if the welcome sets the tone, the food seals the deal. And oh, what a deal it was!
- The Salad – Kukkadoo: This wasn’t your everyday boring salad. Imagine smoky tandoori chicken mixed with pear, cucumber, cherry tomatoes, and baby spinach and tossed in a hot honey ginger dressing. Add parmesan, blueberries, and pumpkin seeds for crunch, and you have a salad that’s fresh, wholesome, and unapologetically Punjabi in spirit.
- Chaat – Satpura: This is their bestseller, and I can see why. Seven crisp layers of pastry stacked with tangy aloo di launji, chole, and a lip-smacking imli chutney. Every bite was a burst of crunch, spice, sweetness, and tang. It was easily one of my favourite dishes of the evening.
- Pakoda – Prawns: This one was a surprise! Prawns soaked in spiced lassi and fried till crispy. Perfectly cooked, crunchy outside and soft inside, I couldn’t stop at just one.
- Bun Kebab: This one was comfort food at its best. A mutton patty wrapped in frothy egg, served in a bun that just melts in your mouth. It was simple, nostalgic, and oh-so-satisfying.
- Chapli Kebab: Minced mutton mixed with garlic fat and green chillies; these were so addictive that even though I was stuffed, I kept going back for more.
- Punjabi Raan Pulav: This dish deserves a moment of silence. It arrived at the table smelling so heavenly that I couldn’t wait to dig in. And when I did, the layers of flavour just blew me away. Think of it as Punjab’s answer to biryani, but richer, deeper, and more soulful.
- Jabeli: To finish, I had their giant jalebi, inspired by the 150-year-old jaleba from Chandni Chowk. Crispy, juicy, sweet, and huge, it was the perfect grand finale to the meal.
The Cocktails That Matched The Mood
Punjab isn’t Punjab without a bit of fun, and the cocktails here capture that spirit beautifully.
- Jugaali Chaa: A gin-based drink with saffron, vermouth, and amaro, it is topped with masala chai foam. Basically, “chai with a kick.”
- Falsa Shalsa: Featuring vodka with falsa syrup, mint, and ginger beer, this one was refreshing, tangy, and very Punjabi in vibe.
- Ambi: Tequila, aam panna, tamarind water, spice salt, and lemon came together in this fun and tangy summer drink.
- Punchline: Whisky with pistachio, cherry, pineapple, saffron, lime, and cardamom turns into this strong drink that is indulgent and full of swagger.
Conversation With Chef Amninder Sandhu
The heart of Kikli lies in Chef Amninder’s vision, and I was lucky enough to speak to her about it.
1. For you, Kikli is not about nostalgia but about transmission. What does that mean to you? And when did you realise this project was bigger than just a restaurant?
Like I’ve said before in many interviews, I grew up in the Northeast, so I always had an outsider’s perspective on Punjabi cuisine. I think that worked in my favour because I don’t take anything for granted. Honestly, I didn’t think much about Punjab while growing up. Only about three years ago, I started warming up to it, and then I fell madly in love with it.
There are so many stereotypes about Punjabi food: that it’s all butter chicken, dal makhani, parathas, and thick lassi and that you eat and then sleep. But that’s not the full truth.
About ten years ago, when I was at The Taj, I did a pop-up with the great-granddaughter of Maharaja Bhupinder Singh of Patiala. She shared family heirloom recipes with me. Her recipes opened my eyes to the vastness of Punjabi cuisine.
Most Indian restaurants love Awadhi cooking—kakori kebabs, galawati kebabs, and biryanis. But Punjabi food has an equally rich repertoire that isn’t celebrated. I felt someone had to change that perception. And I thought, “That someone has to be me.”
2. Did any of those heirloom recipes make it to the Kikli menu?
Yes. I have a section called The Royals, which features Patiala cuisine. There’s Malka Masoor Di Dal Chutneywali, Patiala Shahi Paratha, and Duggani Meat Pulao, where the ratio of mutton to rice is 2:1. Usually in biryanis, the rice dominates, but here it’s the opposite; twice the mutton!
3. I noticed butter chicken and dal makhani aren’t on your menu. Was that intentional?
Yes, very intentional. I mean no disrespect; both dishes are beautiful and loved worldwide. But there is more to Punjabi food, and that more deserves to be celebrated. Of course, some guests miss it. Eight out of ten appreciate the refreshing change, but two will still say, “How can you open a Punjabi restaurant without butter chicken?” Sometimes they even bring kids along to request it. But I’ve never felt insecure about leaving them out, because I know what the menu offers is far richer.
And the portions are generous. In Punjab, hospitality is about abundance. When you’re served food, it feels almost as if food is free. Even in times of adversity, like the recent floods, people who had lost everything were still feeding others. That’s Punjab: warm, generous, and welcoming. I wanted to bring that generosity into Kikli as well, and you can feel it in the experience.
4. Speaking of authenticity, you’ve also revived traditional cookware. Can you tell me more about that?
We use traditional utensils like the Kunda and Hara. The Hara is like a hearth I saw in a 120-year-old farmhouse. Traditionally, dal is slow-cooked overnight. This gives it a natural creaminess, not from butter or cream, but from the dal itself.
We also use sarbloh (iron alloy) cookware. Traditionally, kadais were made of it. In gurdwaras, langar and kada prasad are cooked in it. Sarbloh ensures slow, even cooking and adds health benefits. Armour was once made from the same material to protect from outside, and food cooked in it protects from within.
5. How long did it take you to put this all together?
Two years of intense research, but also a lifetime of memories. My parents are Sikh, and even though I grew up in the Northeast, we lived in a very Punjabi neighbourhood. My mother held on tightly to traditional cooking methods and recipes.
For example, she always said, ‘lassi patli hoti hai.’ But I thought lassi should be thick because restaurants serve it that way. In reality, authentic lassi is churned from full-fat dahi; white butter is separated, and what remains (the whey) is lassi. It’s light, refreshing, hydrating, and not heavy at all.
That authenticity – slow-cooked dals, white butter, and fresh atta ground in small batches – was something I wanted to bring to Kikli. Even the speed of the chakki matters. If wheat is ground too fast, it heats up and loses nutrients. My grandfather would only eat rotis from slow-ground wheat. Cooking requires patience. My grandmother used to say that when families asked if a girl could cook before marriage, they weren’t testing her skills; they were testing her patience.
6. Which dish on Kikli’s menu carries the most personal memory for you?
Aate di Chidi, a sweet roti shaped like a bird. As a child, I was a very fussy eater. My mother shaped rotis into birds and animals to make me eat. That dish is a tribute to her.
7. If Punjab could tell its story through one dish on your menu, which would it be?
Kadhai mutton with mushki roti. Mushki roti is a naturally fermented bread, like sourdough, but without dahi or baking powder. Just a natural starter. It’s hearty, wholesome, and luscious. Another would be katlama with chole. Many guests say, “Our grandmothers used to make this; we haven’t had it in years.” That nostalgia is powerful.
8. At Kikli, guests are welcomed with dhol, flowers, and festive energy. Why was that important?
Because that’s how Punjab welcomes you, with warmth and celebration, the experience begins as soon as you enter. With music, projections, and vibrant walls, it feels like being transported straight into Punjab.
9. The interiors do feel like stepping into a Punjabi home. Was that central to your vision?
Absolutely. Dining is a multi-sensory experience; it’s not just about food. I put a lot of effort into designing the space with my team. The only thing I couldn’t bring was open-fire cooking, because it’s not allowed in Delhi. But in the future, if we open elsewhere, the kitchen will be entirely wood and charcoal.
10. Were there any recipes too sacred to bring to the menu?
Yes, a few from royal kitchens. But eventually I will, because preservation is important. We’re already losing so much every day. Kikli is about sharing and preserving Punjabi culinary heritage.
11. What has Kikli demanded of you personally?
It has given me overwhelming blessings from Punjabis; some even pat my back as if I’m their family chef. It’s made me feel a sense of responsibility to grow this project to its fullest potential and leave behind a legacy long after I’m gone.
12. Were there struggles along the way?
Of course. Every city brings challenges. This space is large, and it’s a heritage site, which means lots of restrictions. But I approach projects with the mindset that they must be done. And that’s how we made it happen.
13. Finally, which dishes have been the biggest hits so far?
The satpuras, a layered, complex preparation, are always in demand. My team makes them daily, and they sell out. The plum bajra papri is another favourite.
Kikli is about arriving as a guest and leaving as family. It’s about discovering that Punjab is more than just butter chicken. It’s about being reminded that food can carry stories, memories, and traditions that deserve to live on. If you’re ever in Delhi and want to experience Punjab without leaving the city, step into Kikli. Come hungry, come curious, and come ready to be surprised, because what waits inside is much more than a meal.
Cover Image Courtesy: Kikli/Instagram and Mallika Khurana