PIND DA TADKA, THE 10 DAYS PUNJABI FOOD FESTIVAL CONDUCTED BY CHEF SWEETY BALUJA IN JW MARRIOTT, CHANDIGARH LASTED ON MONDAY, MARCH 25, 2024: A REPORT BY KHATIBAH REHMAT.
As I’ve previously written and said in my earlier interviews that JW Marriott, Chandigarh always comes up with new and innovative ideas of conducting several food festivals to attract it’s valuable gourmet guests not just from Chandigarh or Punjab, but also from other parts of India and the world. Same thing they did this time by inviting Chef Sweety Baluja once again to present Pind Da Tadka food festival, where he has showcased the authentic cuisines and flavours of actual Punjab, that too in his ancestors way of slow cooking process. This food festival began on Friday, March 15, 2024 and lasted on Monday, March 25, 2024. For Chef Sweety, it is always said that he is a sweet person with gifted hands and believe me who so ever has said this, was absolutely correct about him.
This was not the first time I’ve tasted his food but, earlier also I have tried his Punjabi cuisines, whether here in JW Marriott or at his Gurgaon outlet Delhi-2 or in any other property. He always welcomes his guests with his very famous Kesar Lassi, which is my all time favorite but, this time he made me taste the Rooh Afza Lassi which was equally flavourful. For me, how can I leave the authenticity of Punjab? The mutton bhuna masala of Chef Sweety is all time loved by his guests. I’ve travelled to so many places round the nation and had tried it’s several versions but, none can beat his way of cooking. Mutton was so tender that we hardly get that quality here in this cold region, what I realised was that, it’s possible only because of an experienced chef like, Chef Sweety! Chicken Tangdi was absolutely mouthwatering. He is not just the master of non-vegetarian cuisines but, also prepares delicious delicacies for vegetarian ones.
He prepared his famous sarso da saag and paneer gravy, they both smelled out of the world. Though it is not possible to try his entire menu but, speaking about Paneer gravy, it’s spices were proportionally balanced, as usually we used to eat at other joints. It was full of colours and nothing was artificially added to make it delicious. Praising Chef Sweety Baluja will never come to an end. I would just say to my readers and viewers that, keep on visiting JW Marriott Chandigarh, as you never know when they come up with something new, innovative and tantalising ideas. So, instead of missing that chance, kindly pay your visit here. Last but not the least, I would like to thank the Marcom team of JW Marriott, Chandigarh who is always very supportive with team REFT Today, specially Ms. Shaheli Choudhary. We all thanks her from the bottom of our hearts. Hope we will be associated with each other like before.
INTERVIEWED AND PICTURE COURTESY:
CHEF SWEETY BALUJA.
INTERVIEW TAKEN BY: KHATIBAH REHMAT (SENIOR JOURNALIST).
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