Amritsari fish, done properly
The batter is gram flour with ajwain, which is what gives Amritsari fish its particular savoury edge. It needs to be fried hard and eaten immediately — which is exactly how it leaves this kitchen.
Punjabi
Punjabi cooking, dhaba style
Dhaba food has a specific character: big flavour, no fuss, generous portions and a fire doing most of the work. That is the register Loafers Grill cooks in.
Overview
Amritsari fish in its ajwain-scented batter, chaap off the skewer, lacha pratha layered and flaky, tikka in marinades that have been made the same way for generations — plus the goat achar that rarely makes it onto restaurant menus outside Punjab.
At a glance
- Amritsari and Lahori fish from the fryer
- Soya chaap — the Punjabi vegetarian staple
- Stuffed mushroom tikka off the tandoor
- Winter pickles and slow-simmered soups
More detail
Chaap is not a substitute
In Punjab, chaap stands on its own. Malai, tandoori, achari or peri peri, it is ordered by people who eat meat as often as by people who do not, because it takes char and marinade better than almost anything else on a skewer.
The winter menu
Goat achar is the one to take home — slow, heavy, deeply spiced cooking in a jar. A little goes a long way and it keeps.
On the menu
Order these
Straight from the board — every dish below is on the current menu.
Good to know
Punjabi — questions
Amritsari fish, Lahori fish, soya chaap and peri peri chaap, mushroom tikka, the tandoori tikka range, and seasonal winter pickles and soups.
Taste of Togetherness
Hungry yet?
One call and it goes on the fire. Tell us how many people you are feeding and we will tell you what to order.