Kankurgachi’s top Punjabi food spot, Honey Da Dhaba turns 30 this year, with a motto to serve authentic Punjabi fare to the city, since 1991. The 2,000sqft outlet has a seating capacity of over 70. With the brand turning three decades old, owner Harvinder Singh Valia feels it’s time to put some changes in place but without compromising on authentic flavours.
The interiors are a classic Indian woodwork style done in dark brown and white. Colourful paintings and plants adorn the space for balance.
The Telegraph checked out the space and the menu and here’s getting you our faves.
What: Honey Da Dhaba
Where: P-54, VIP Road, Kankurgachi
Timings: Noon to 10pm
Meal for two: Rs 600-plus
The Telegraph caught up with Harvinder Singh Valia, owner of Honey Da Dhaba, who has been in the F&B industry for over 30 years, and here’s what transpired....
What was your inspiration when you started Honey Da Dhaba?
We are basically from the restaurant business for the past 100 years. We have been into dhabas, and have literally grown up there. I planned on pursuing hotel management in my initial years, but eventually got lured into the dhaba industry. My passion was in the kitchen so ultimately I landed here.
The recipes at Honey Da Dhaba, are they your traditional family-based recipes or have you added your own inputs to it?
They are actually recipes passed down within my family, but I have altered it here and there to suit the palate of the customers. Plus, those recipes have a lot of spices and ghee, so we improvised them slightly.
Over 30 years, how has the journey been like? What’s your take on the current modern Indian dining trend?
I feel that today, youngsters coming into the business are more towards healthy and light options, but in my opinion, ultimately when they touch 35-40 years of age, they too will look towards more comfort food. This market will always be there, it will keep evolving and developing. Plus, earlier restaurant food used to be a once-in-a-month scenario, but people these days are ordering food almost every other day. Yes, we have to now work towards incorporating healthier options such as light kebabs.
What are some of the bestsellers at Honey Da Dhaba?
We have kebabs that are a hot favourite such as Chicken Lasooni Kebab, Mutton Adrak Ke Panje, Tandoori Pomfret and Chicken Tandoori.
What is your vision with regards to the brand’s future?
We are coming up with two more properties, one in Kasba and the other in Golpark. The menu remains the same throughout. We also have a 3,500sqft banquet in Kasba that’s operational at the moment.
The Telegraph Picks
Tandoori Kukkad: The humble chicken tandoori that’s rubbed with a home-made spice blend and charred to perfection in the tandoor is a bestselling item. Rs 380-plus for a full plate
Chicken Bharta: An invention of the dhabas of Calcutta, this dish has diced chicken that’s simmered in creamy yellow gravy and garnished with boiled eggs. A fave for most Sunday night dinners. Rs 220-plus
Tandoori Pomfret: Curd and spice marinated whole white pomfret fish grilled and smoked in tandoor. If you like your seafood then this one’s a must-try. Rs 420-plus
Butter Chicken: No Punjabi restaurant is complete without this dish that’s become synonymous to the cuisine. Smoked, spiced chicken morsels are simmered in buttery tomato gravy and spiked with dry fenugreek to create this velvety main course. Rs 320-plus
Dal Makhani: A fave for vegetarians and non-vegetarians alike, this has black lentils slow-cooked for over eight hours with butter, tomato, fenugreek and cream to create a dal dish that packs a solid punch. Rs 140-plus
Mutton Saagwala: Taking you back to your pind in Punjab is this succulent, rich mutton gravy that’s cooked with seasonal saag and spices. It’s a loaded dish that tastes best with roti of any kind and brings out the flavour of the lamb perfectly. Rs 260-plus
Pictures: B. Halder
