WITH the Indian state bordering Pakistan in its name, one can anticipate an authentic meal from the region at Sangat Punjabi Cuisine.

Northern Indian cooking is creamy from the use of yoghurt and has a rather mellow spiciness, while coconut is more prevalent and the heat from chilli noticeably cranked up in southern fare.

Sangat, pronounced “sangh-gat” in Sanskrit, means company and fellowship, connecting everyone through food.

The size of your party matters if you want to maximise the eating experience at this new establishment in Paramount Garden, Petaling Jaya.

Our group of six had the Butter Chicken, Mutton Karahi, Chicken Karahi, Ginger Chicken, Prawn Briyani, Palak Paneer, Dopiaza Bindi, Baigan Bartha and Chana Masala, paired with the Chappati (of course!) and Butter Naan.

The two Karahi dishes are presented in a small wok, or karahi, that is commonly used in northern Indian and Pakistani kitchens. This preparation suits those who enjoy a punchy curry, as it has garlic, ginger and red chillies in its spice blend.

The Mutton Karahi (RM35) stands out. Every fibre of the tender meat is infused with the spice mix, ginger being the most notable. The chicken version is delicious, too, but my vote goes to the mutton.

Among the restaurant manager’s recommendations is the Ginger Chicken (RM15), and for good reason.

It goes without saying that zesty, fragrant ginger is the main pull here. Strips of the fresh rhizome garnish the meat, which is drenched in a hot, zingy sauce.

We were pleased to find the Butter Chicken (RM15), once dismissed as a “common dish” by a certain upmarket Indian eatery that refused to serve it, on the menu.

A luxurious sauce embraces boneless pieces of chicken, with its mild sweetness providing a welcome balance to the rest of our spread. This is just lovely.

The Butter Naan (RM4) and Chappati (RM2) are just the thing to mop up every last bit of gravy.

Buried in the saffron-tinged rice of the Prawn Biryani (RM21) are large curried shrimp. This ticks all the boxes.

I found the Palak Paneer (RM15) a little too rich and lacking in flavour. It would’ve been better with more spinach blended in. However, two other vegetable dishes made up for the letdown.

The Dopiaza Bindi (RM8), which has ladies’ fingers prepared with garam masala, plenty of onions and fresh coriander, is remarkably tasty.

Sangat puts its own spin on the Baigan Bartha (RM10). Instead of mashed eggplant, the vegetable is cubed, and cooked with onions, coriander and a variety of spices. I like eggplant in any form, and this is a yummy treatment.

Meanwhile, the Chana Masala (RM7), where chickpeas are tossed in herbs and masala, is a touch underseasoned.

Moving on to dessert – the Gajar Halwa (RM8), or creamy grated carrot topped with almond flakes, tastes just like coconut candy, and the Kheer (RM8), a milky rice pudding with almonds that’s scented with cardamom, is a great pick as well (coming from someone who isn’t usually fond of rice pudding).

Indian desserts can be excessive with the sugar, but these two have the right sweetness level.

Sangat Punjabi Cuisine is located at 59, Jalan 20/7 in Paramount Garden, PJ. It’s open from 10am to 10pm daily. – August 1, 2020.

* Eu Hooi-Khaw has been writing about food for the longest time, covering all aspects, from restaurant reviews to cooking and recipes, as well as the healthy side of it. She has written for major newspapers and magazines, published the cookbook Fresh Ingredients, and also writes for her website hooikhawandsu.com.

* This is the opinion of the writer or publication and does not necessarily represent the views of The Malaysian Insight. Article may be edited for brevity and clarity.