Amritsari Kulcha: A Taste of Punjab’s Finest
The streets of Amritsar are the ultimate playground for food fanatics – it’s no wonder that once you’ve tasted the scrumptious street fare here, you’ll never forget it.
Amritsar, the economic powerhouse of Punjab, is bustling with colour and activity. Small roadside stalls brim with stainless steel utensils, as turbaned men roll and bake rotis and Amritsari kulcha. An unmistakable aroma of Punjabi cuisine drifts through the air and the locals extend their warm hospitality. From the pillowy kulchas to the velvety lassi, you can’t help but indulge in this culinary utopia where indulgence is the name of the game.
For those who may not know, Kucha is a flatbread that can be stuffed with all sorts of delicious fillings like spicy boiled potatoes, paneer, gobhi, and onions. And here’s the best part – with wet hands, these flatbreads are placed in a hot tandoor oven to give you the most amazing experience of your life! The Kulchas come out warm, topped with dollops of butter to make your taste buds sing. The whole wheat kulcha will keep you going strong all day long! With its sprinkling of iron-packed sesame seeds, it’s the perfect snack for those suffering from anemia.
As you explore the winding alleys of Amritsar, one thing you can’t help but notice is the presence of a Tandoor (clay oven) at every third shop! This iconic city is known around the world for the majestic Harmandir Sahib, more popularly known as the Golden Temple, and of course the mouth-watering, crunchy-on-the-outside-soft-on-the-inside Amritsari Kulcha. A traditional delicacy of North India, Kulcha is a round bread made with all-purpose flour and is something that’s been a part of Amritsar for as long as anyone can remember.
Amritsari Kulcha takes flatbread to a whole new level! It’s stuffed with your favourite flavours; whether that’s a spicy boiled potato filling, paneer stuffing, gobhi stuffing or even onion stuffing. What makes it truly special though, is that when it’s placed in the hot tandoor, it comes out smothered in butter and ready to give you the best experience of your life!
If you’re in Amritsar, don’t even think about mentioning olive oil! Punjab is renowned for its delicious ghee and makhhan-laden Pronthe (parathas) and refreshingly large glasses of lassi (buttermilk). And don’t even dream of enquiring about the amount of butter or ghee served – that’s a punishable offence! That’s why these Kulchas provide such a satisfying crunch.
Legend has it that Amritsari Kulcha has its roots in the kitchens of the Mughals. It is said that the Khansama of Shah Jehan had presented the King with this delicious stuffed kulcha, and the King was so enthralled by its taste that it quickly became a staple in his court. Soon, this dish was praised and appreciated by the Mughal and Nizam royalty and spread throughout Northern India. Thus, the Amritsari Kulcha found its way to Amritsar and has since become an iconic dish of the city.
Before the devastating partition of India and Pakistan, Punjab used to be a vast state, covering land in both countries. It is almost surreal to think that if you would take a tour of Amritsar and then head right to Lahore, you would be hard-pressed to tell the difference. From the language spoken in both cities to the food being served, it almost seems like the two places were just one. Even the art of making kulcha is quite similar in both cities.
Nothing compares to the classic and authentic preparation of a crunchy naan. A perfect combination of all-purpose flour, whole wheat flour and a pinch of salt is essential for the base of the dough, which is then divided into small balls that are ready to be stuffed with your favourite filling. But remember, the filling must be just right – not too little, not too much. Without using a rolling pin, take the time to seal the dough properly so that the filling stays put. Finally, using wet fingers, create the traditional naan shape by pushing the fingers outwards. You and your taste buds are in for a treat!
Before achieving its signature shape, coriander and mint leaves are delicately placed on the kulcha and given one final spread. It’s crucial to insert the semi-damp kulcha into the tandoor swiftly because the drying process makes it difficult to adhere to the tandoor and could ruin its desired texture. When the Kulcha is prepared to perfection, it is removed and slathered with freshly churned butter, until it soaks it up, and is lastly crushed before being served to you with a pinch of pizazz.
The sound of crushing a Kulcha is music to one’s ears – it’s like a symphony of deliciousness! Some say it activates a 5th sense, as you can not only see, smell, taste and feel it, but also hear it! The combination of an Amritsari Kulcha with the spicy Chole and the tangy Imli chutney is a match made in heaven – the Chole amps up the flavour and the Imli chutney adds just the right amount of tangy perfection. Who knew that a simple flatbread could be so delectably complex?
Head over to Amritsar for a truly extraordinary chaat experience! The chaat culture in India is famous for its thick tamarind chutney, but here, it is made as thin as water and combined with finely chopped onions. This consistency creates a unique blend of flavours in every bite of the Kulcha, making it an unforgettable culinary journey. So, don’t miss out on this opportunity – head to Amritsar and treat your taste buds to something special!
Located beside the iconic Golden Temple, All India Famous is a legendary spot for its unbeatable food. Their kulchas are succulent and coated in a thick layer of butter – just how a kulcha should be! And they come in a range of varieties and stuffing, but the classic aloo kulcha and gobi kulcha are always a crowd-pleaser. If you’re feeling extra-hungry, they also serve a generous portion of chana masala, sliced onions, and tamarind chutney alongside their delicious kulchas.
If you’re a gourmet explorer, Amritsar should top your list of must-visit destinations in India – you’ll be absolutely spoilt for choice!
