Punjabi Cuisine is essentially based on what is widely available in the State of Punjab in the Northern part of India and Pakistan, mainly wheat, lentils, vegetables, rice and milk products. While a simple Punjabi meal is possible, our Restaurant which specializes in Punjabi Cuisine serves up a rich fare.

Mention Punjab and first image that strikes your mind is the lush green fields with the farmer ploughing his fertile land on a hot summer day and when its timed for him to have his lunch he sits under a big shady tree with a big steel glass of Lassi (Yogurt Drink)), some Roti (Chapatie) with Dhall (Lentils) and Muthi Paize (Onions split open by using the Fist). In the winter it is common to have Makki di Roti (Cornflour Bread) with Sarson ka Saag (Mustard) and Dahi (Yogurt).

Punjab is a land of earthly culture, myrid images of swaying lush green fields and warm people whose robust rustic ways of camaraderie and bonhomie are very much a part of their heritage. Beyond its joyous people and carpet spreads of fertile fields, this 'Land of Milk and Honey' has a host of culinary treasures that it readily offers to the others too.

According to some Connoisseurs the Punjabi cuisine's gravy component has some aspects of external influences which came from the Mughals, the most popular being the murg makhani which has mainly pure ghee and butter based. Murg Makhani provided a balance to Tandoori Chicken which is dry and charcoal cooked.

At our restaurant the Tandoor is used to bake the various Naans such as Plain, Butter, Garlic, Cheese and Stuffed Kulchas. Also available the Tandoori Roti and Prathas.

The Tandoor which found its way to the state from the North West Frontier was popularized by Guru Nank when he introduced the concept of the sanjha choola or shared kitchen. His reasons for starting and popularizing this concept had to do with fighting the caste system and issues like untouchability, as such people got together, dug a tandoor in the ground and not only cooked together, dug a tandoor in the ground and not only cooked together collectively but also ate together. Guru Nanak managed to popularize the concept of the tandoor to such an extent that centuries later the same tandoor is used for making Rotis not only in Restaurants but also in many households in the state of Punjab. Over the years many more innovative items like Naans, The Rumali roti and Laccha prathas have been cooked in the Tandoor (Source from A Journey to India/ Yatra India/ hindubusinessline.com/ just punjab).

In the era of Mhaharajah Ranjit Singh's, reign of Punjab Shikar (Hunting) was made popular as such the introduction of meat and fowl dishes (Quail and Chicken) also available abundantly was fish from Punjab's rivers (The word Punjab is a compound of Two Persian word, Panj ("Five") and Ab ("Water") signifying historically The Land of Five Waters or Rivers (Ravi, Sutlej, Beas, Jehlum, Chenab) owing to territorial changes. However only Two of the rivers referred to (Sutlej & Beas) lie within the boundaries of India's Punjab.)

At Jaggi's we try our best effort in providing typical Punjabi dishes such as Moongi di dhall, Maser di dhall, Mah di dhall, Rajmas, Sholay, Kardhi Pakora, Aloo Matter, Matter Paneer, Sahi Paneer, Kofta Curry, Malai Kofta, Mixed dhall, Saag Paneer, Saag Aloo, Aloo Gobi, Mixed Vegetable Sabzi, Cabbage Sabzi, Eggplant Partha, Saag Porji, Pumkin Partha, Stuffed Capsicum and Stuffed Bittergourd. The above vegetarian dishes are cooked on rotational basis or as available in the wet markets, other dishes as suggested by customers are experimented when suggested.

For Meat Dishes we serve Tandoori Chicken, Chicken Tikka, Sheesh Kebabs, Malai Chicken, Tandoor Fish, Chicken curry/masala, Mutton curry/ masala, Mutton Kheema matter, Fish curry/ masala/ sambal/ pudina and many more dishes.

For snacks Tea and Coffee is available with Samosa (Vegetables/ Meat and Chicken) also available are Alootikki's, Pakoras, Lassi (Sweet/ Salted / Mango).

Our Restaurant established more than ten years ago at the harbour (PSA Gate 1) as a stall to cater to the manual labour of the port and Shenton Way Office crowd we slowly expended to opening to opening the present air conditioned premises about three years ago, so as to be able to provide a more wide variety of Punjabi Cuisine and a more condusive environment for having lunch or dinner. We are very strict on the quality of vegetables received, at the same time we are very concerned with the standard of food hygiene and the hygiene level of the Restaurant. We are also a Ministry of the Environment licensed outdoor caterer. We also cater to small parties (ROM, Birthdays, Platoon functions) on the second level of our Restaurant.
We are very proud to have been able to have participated in the Singapore Food Festival for Four years.