The New Punjab Club in Anna Nagar offers classic Punjabi cuisine in an elevated space
There is always debate about which club is the best in the country, but each offers its own charm, legacy, and an air of exclusivity. The appeal is undeniable, and many would like a bite of that club sandwich. However, entry often comes with a hefty fee and an even longer waiting list. But every now and then, an alternative comes along that feels as special.
The New Punjab Club in Anna Nagar East evokes the mood of an exclusive dining room, but invites you in with the warmth and generosity of Punjabi hospitality. Emerald green and gold accents run through the space, while cane-and-fabric lamps cast a soft, amber glow that adds to the restaurant's cosy atmosphere. The scent of candles placed on each table mingles with the aroma of spices drifting in from the kitchen, offering an early preview of the meal to come.
Private, pod-like dining spaces are arched and adorned with Persian rug-style patchwork wallpaper and mirrors, offering a secluded setting for a romantic meal. 'The outdoor dining space will also be open and ready for operation shortly,' says area manager Bhupender Singh, as we walk through the area overlooking the Anna Nagar East Metro station.
'We have curated the menu in such a way that you will find familiar names, but they are plated in a unique, elevated way,' says chef Te Yuan Peter Tseng, culinary director at Pricol Gourmet. 'We have kept it as authentic and close to the original as possible in the main menu, but the drinks have a tropical touch as an ode to Chennai,' he adds, serving the tamatar dhaniya shorba— a light, brothy tomato and coriander soup. The murg badami shorba offers a heavier, creamier alternative for meat eaters.
The restaurant features a live chaat counter where diners can watch dishes being assembled and plated. 'Chennai is very fond of chaat, so we have brought that in, though there are a few elements guests may not be familiar with,' says the chef. The aloo tokri chaat lives up to the hype: a crisp potato basket filled with lotus stem tikkis, finished with chutneys, pomegranate seeds, and lightly sweetened curd. 'We also serve an assorted plate of paani puri with six different paani options,' he adds.
The starters section leans into comfort and familiarity, with dishes such as makhan malai tikka, bharwan paneer tikka, and tandoori tiger prawns. Each arrives perfectly charred and delicately spiced. A glass of Ganne ka Zing, a sugarcane-based mocktail with a hint of citrus and ginger, offers a bright counterpoint. The sesame-crusted malai broccoli, however is underseasoned and slightly overcooked.
Regardless of how inventive the menu may be, every North Indian or Punjabi restaurant is ultimately measured by its dal makhni. 'We know how important it is, so we cook it the traditional way for 12 to 14 hours,' says the chef. The result is a rich, nutty dal that draws out depth and creaminess without relying heavily on added cream. It is comforting, familiar, and pairs beautifully with the extra-crisp garlic naan and a gently spiced paneer pasanda.
The mutton rogan josh, a slow-cooked Kashmiri-style lamb curry, is intensely aromatic, with tender meat that yields effortlessly to the touch. Its richness is tempered by a carefully layered blend of warm spices, making it ideal to savour with tandoori or missi rotis. It also complements the fragrant dum biryani, served in a clay pot that, once opened, releases an unmistakable saffron-laced aroma which is heady, inviting, and deeply comforting.
True to Punjabi tradition, the final course leans into richness, comfort, and nostalgia—with a few refined touches. A ras malai-inspired tres leches arrives delicately spiced with cardamom and dried rose, its soft sponge soaked in lightly sweetened milk and topped with whipped cream and a generous helping of nuts.
The food is well executed, but in a city that abounds with Punjabi fare, offering authentic dal and parathas at competitive prices, The New Punjab Club's greatest challenge will be to create meals and experiences that make it distinctive. Pricol, at the moment, has a host of city restaurants covering a gamut of cuisines, including Soi Soy, Savya Rasya and the chameleon-like Dou, which has changed names and personalities multiple times in the last couple of years alone. Given that New Punjab club has played safe with the menu, pivoting on conventional pan-Punjabi favourites, it is important that the kitchen focuses on consistency to draw and retain diners.
The New Punjab club may not be the kind of club that inspires long and fervent waiting lists, but it can be one that keeps diners coming back to, for comfort, familiarity and dal makhni.
The New Punjab Club is located at C Block 6th St, A Block, Annanagar East. A meal for two costs ₹1,800. For reservations call 9500947295.
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