LEONGATHA’S Punjabi Pantry offers authentic Indian food prepared by owner Savneet Dhillon, who focuses on curries, and his tandoori chef Sandeep Singh, a recent arrival from India who brings at least five years’ experience in five star hotels.
Having opened in late February, the restaurant has already developed a loyal clientele within Leongatha and surrounding towns, but Savneet is keen to get the word out to others not yet aware of what it has to offer or unsure whether to try Indian food.
“I want people to give it a go,” he said, saying some are concerned the food will be overpowered by chilli, but that is not the case.
While those wanting extra heat can request it, Savneet said his aim is to ensure people savour a broad range of spices, both their flavours and aromas.
Curries are prepared the day before serving, cooked then refrigerated, to allow flavours to become more pronounced and meat even more tender.
The tandoor, a clay oven, reaches around 300 degrees centigrade, imparting a delicious smoky taste to meat and other foods cooked in it, with that including breads, with the meats marinated for at least 48 hours before cooking.
Everything served at Punjabi Pantry is prepared onsite using fresh ingredients.
Savneet has been a Leongatha local for seven years, having moved to Australia as a student in the late 1990s and having always worked in hospitality, including at Melbourne’s famous Windsor Hotel.
“This is my passion, the cooking,” he said, adding he has dreamed of opening an Indian restaurant for the last 10 years but hasn’t previously had the time due to other businesses he has been running.
He is excited to provide his local community with flavoursome food, saying the Indian cuisine served in Australia can sometimes be bland.
Butter chicken is one of the popular choices at Punjabi Pantry, with Savneet outlining why it is so tasty.
“We make it with fresh tomatoes pureed, with honey, cashews, and all the spices,” he said, noting that dish has its own special sauce.
Such is the commitment to fresh food, the restaurant uses an average of 100 kilos of onions and 60 kilos of tomatoes each week. For those dining in with one or more companions, a set menu is a great way to sample a variety of dishes.
Savneet is proud that each of the restaurant’s menu options has a unique flavour.
He spoke of Sandeep’s commitment to preparing high quality and delightful food.
“He’s creative and enthusiastic and doesn’t take any short cuts, saying ‘That’s how we do it in India’,” Savneet said.
The restaurant owner is delighted with the support he has received from the local community.
Punjabi Pantry opens at 4.30pm every day but Monday, with the option to dine in or order takeaway, and the kitchen is open until 8.30pm.
The restaurant is fully licensed and BYO wine. Catering is available, with people encouraged to call 5662 2766 to discuss their requirements.
News
Bowen names sites for Gippsland’s offshore wind farms
THE first feasibility study licences have been announced for six potential offshore wind farms in Gippsland and three of them could be located within 10km off the beach near Woodside, Seaspray and Golden Beach near Yarram. And despite the assurances...
