371 Scarborough Road, Innaloo
Ph: (08) 9446 1111
www.punjab.com.au
Timeless Elegance and Award-Winning Flavours
There is a certain nostalgia attached to the Punjab Indian Restaurant that resonates throughout the northern suburbs of Perth. Anyone who has lived in the area will tell you about years of loyalty to the Indian restaurant that has been a local fixture for over 40 years. The uniqueness of this story is the quality of dining, presentation, service and attention to detail. These attributes contributed to Punjab being awarded the Best Licensed Indian Restaurant Western Australia in 2024 at the recent Gold Plate awards, as well as the Premier’s award for best overall restaurant.
To our experience, we were seated at an immaculate table accentuated by a crisp white tablecloth conveying a sense of classy elegance. Our drinks arrived promptly, appropriately including the Indian staple, King Fisher lager, which is available on tap.
Our meal started with pappadams with raita and chutney. There is satisfaction in being able to sip, chat and nibble over crunchy pappadams as a prelude to our meal.
Our appetiser, the Chicken Tikka Muglai, was free-range boneless chicken, marinated in lingering spiciness that elevates ones taste buds. Rich and aromatic with full bold flavours, the chicken pieces were accompanied by raita and tamarind chutney which balanced the smoke, the spice and the tang. This was accompanied by a delicate, easy drinking white wine, the Babich Black Label Sauvignon Blanc, which was beautifully balanced with subtle undertones and fruity tannins. This worked as a palate cleanser between meals and also allowed the spices in our food to shine.
Our second course was a Punjab favourite, the Lamb Korma. Beautifully presented, this meal offered generous morsels of tender lamb in a rich gravy that boasted a delicate balance of aromatic spices. The dish leads with a mild, sweet and nutty flavour, with warm spices creating a fragrant and earthy profile. The lamb was accompanied by butter naan, fresh from the tandoor oven, generously laced with butter.
We asked our ever-attentive waitress for her favourite dish. Without hesitation she suggested the Dhal Punjabi. Dhal is a staple of Indian cuisine and a favourite of vegetarians the world over. Known for its comforting texture, robust flavours and nourishing qualities, there is something wholesome about eating it. The yellow lentils come adorned with red cabbage and coriander. I enjoyed the contrast in texture of creaminess to the bite of the lentils accompanied by the occasional morsel of tomato. This smoky, spicy, salty complex flavour profile, was a perfect complement to the fresh and flaky paratha that came with it.
We concluded with a decadent Saag Lamb with Pilau Rice and Garlic Naan. The lamb was tender to the bite with warming spices led by cardamom and cumin. The crunch and earthiness of beetroot was a fitting foil to a rich spinach gravy. The sunset-coloured rice was generous in the flavour and fragrance of saffron.
Punjab Indian Restaurant stands as a testament to enduring excellence, delivering an unmatched culinary experience that keeps its loyal patrons returning time and time again. Far more than your typical suburban Indian eatery, it shines as a beacon of quality and care, reflected in every detail; from the thoughtfully curated dishes to the impeccable service. With its recent accolades, Punjab reaffirms its legacy as a destination for exceptional dining. Whether you are a long-time regular or a first-time visitor, a meal here is a celebration of flavour, tradition and hospitality that leaves you eagerly anticipating your next visit.
By Danica Scott
