PetuPankaj - India’s first exclusive Biryani Food Joint and North India’s Largest Base Kitchen launched

Chandigarh: ‘PetuPankaj’, the newest Quick Service Restaurant (QSR), launched on Monday its first outlet at Booth 40, Sector 8-B Market in Chandigarh, along with a huge Base Kitchen, largest in North India, based in the Industrial Area, Phase-1, Chandigarh. The outlet will formally start serving 18 varieties of authentic Indian Biryanis, covering the regions and styles of Delhi, Awadh, Bengal, Andhra, Malabaar and Kashmir, prepared on the original ancient concept of health benefits, 13th November onwards. The base kitchen of ‘PetuPankaj’ was inaugurated by Chef Vivek Saggar, General Secretary, Indian Culinary Forum and Dr Ashish Chopra, renowned Culinary Historian, in the august presence of Chef Sireesh Saxena, former Vice-President, ITDC; Chef Arvind Rai, Corporate Chef, ITDC; and Celebrity Chef Dr. Izzat Hussain. The launch program was conducted by Dr. Mahe Tilat Siddiqui, first translator of Ramayan in Urdu. Addressing the media, Mr Pankaj Gupta, Director, Pangu Hospitality Services Pvt. Ltd., said, “I am extremely happy to see the ball rolling, as we have spent a long time to research the recipes of authentic biryanis. The launch is being expected to uplift the restaurant scenario and concept of traditional foods in India. I hope the people of tri-city will love the taste of our biryanis.” Chef Vivek Saggar, General Secretary, Indian Culinary Forum said, “We are concerned over the lost authenticity of the Biryani preparations and I am happy now that PetuPankaj is bringing only original flavours to the table.” “With 18 Biryanis on the menu, 9 vegetarian and 9 non-veg, the Biryani Restaurant proposes other accompaniments as well. The use of common salt will be substituted with other types of healthy and natural salts, along with ingredients which will balance the digestivity of the food as per the Ayurvedic performa. Four signature biryanis and several other signature products, solely developed on self-generated ‘secret recipes’ by Corporate Chef Sandeep Bansal, are also being introduced shortly,” added Mr Gupta, who is a Chartered Accountant by profession. The restaurant is using only eco-friendly material for packaging of the products, and limiting, if not eliminating, the use of plastic in service. The signature products will be served in signature takeaway pots, a souvenir for the customers. The brand shows extreme concerns towards health effects of food, and puts its best foot forward to make dinner, lunch and snacks healthy and palatable for the Indian community. It was also informed that four more outlets in the tri-city are being planned by end of March 2019, which will be serviced from this base kitchen to ensure complete hygiene, quality and consistency in taste.