How Award-Winning Chef Sandeep Ail Is Elevating Indian Dining To New Heights At Punjab Grill

Indian cuisine has gained immense popularity worldwide, with its rich flavours and diverse dishes captivating food enthusiasts everywhere. The unique blend of spices and ingredients used in Indian cooking creates a sensory experience that is hard to match.

One of the key factors behind the global appeal of Indian food is its versatility. From vegan to vegetarian to non-vegetarian options, there is something for everyone. Dishes like butter chicken, biryani, and paneer tikka have become household names in many countries. The rise of Indian restaurants in major cities across the globe including the UAE is a proof to this growing trend. Restaurants such as Punjab Grill, both in Abu Dhabi and Dubai, not only serve traditional dishes but also offer modern twists on classic recipes, catering to a wide range of palates.

Chef Sandeep Ail, with over 17 years of experience in award-winning Indian fine dining, is a celebrated culinary maestro. As the Brand Executive Chef at Punjab Grill, Chef Sandeep leads with a hands-on approach, striving for excellence alongside his team. His passion for Indian cuisine drives him to continually research and reinvent traditional dishes, adding a contemporary twist that offers diners an authentic yet innovative culinary experience.

Throughout his illustrious career, Chef Sandeep has achieved numerous accolades. He was honored as Chef of the Year by What's On Awards in 2021 and by Filmfare F&B Awards in 2022. His leadership at Ushna Restaurant led to it being named 'Restaurant of the Year'. Notably, he was part of the Michelin Guide Abu Dhabi Food Festival, where his was the only Indian restaurant to be invited.

In 2010, Chef Sandeep moved to Abu Dhabi to work at Ushna, an Indian fine dining restaurant. After 5 years as a sous chef, he started heading the kitchen. He went on to pioneer many great dishes at the restaurant. Then in 2015, he opened the first Punjab Grill in the GCC, in Abu Dhabi.

"Taking on this opportunity was partly about proving to myself that my previous success wasn't just due to external factors. It was important for me to see if I could achieve similar results with a different brand. Punjab Grill is a fantastic brand, and opening its first outlet in the GCC was an exciting challenge. I wanted to ensure that we lived up to the brand's reputation and standards."

But Chef Sandeep reiterates that opening a new restaurant is not just about reinvention. It was about challenging greater heights. "You know, sometimes you kind of have self-doubt creep in whether it was really you all along which would lead the restaurant to success or whether other factors were at fault."

Now, he says that managing Punjab Grill has been both challenging and fulfilling. It has allowed him to grow professionally and personally while contributing positively to the culinary scene in Abu Dhabi. This is why Punjab Grill, headed by Chef Sandeep, was the only Indian restaurant to be invited to the Michelin Guide Abu Dhabi Food Festival in 2023. For Chef Sandeep, the inclusion was an unexpected surprise with no prior indication that they were being considered for such prestigious recognition.

Talking about this journey, he says: "The experience was indeed taxing, involving long hours from noon until late at night over three days. Working in a makeshift kitchen rather than their own restaurant added to the challenge. Despite these difficulties, things turned out to be great. We received positive feedback for their food and products. This response was gratifying, especially considering the popularity of Indian cuisine in the UAE and globally."

Bringing the Differentiating Factor

Punjab Grill, a fine dining Indian restaurant in the UAE, has been operational since 2015. During the time of its inception, there were few Indian restaurants in the fine dining category. Over time, the Indian food scene in the UAE has evolved significantly, with many celebrity chefs now endorsing and operating Indian restaurants. One notable trend is the availability of fine dining Indian cuisine outside five-star hotels. Previously, luxury hotels were the primary venues for such experiences. Now, excellent Indian restaurants are also found in malls like Dubai Hills Mall and Dubai Mall.

Chef Sandeep, however, maintains that the popularity of Punjab Grill lies in its variety of presenting Indian cuisines. "An Indian would know that India is not about butter chicken, chicken tikka masala or rogan josh. But these are the top 3 dishes on any Indian restaurant's menu. But not at Punjab Grill.

"The focus on showcasing India's diverse culinary heritage is another emerging trend that has hit the right spots with Punjab Grill. India boasts a vast array of regional cuisines that are less commonly highlighted. We are bringing these lesser-known dishes to the forefront."

The constant evolution of the menu is driven by a desire to offer more than just familiar Indian dishes. The chef feels it's unfair to limit the representation of Indian cuisine in restaurants when there is so much more to explore and enjoy.

Explore India's Culinary Diversity

Punjab Grill offers a Calcutta Mutton and Potato Biryani, distinct from the traditional Biryani found in northern India or Hyderabad. They also serve a green masala prawn pulao from Maharashtra and Goa's western coast. By featuring these dishes, the restaurant elevates diners' experience and knowledge about India's diverse culinary traditions.

The chef enjoys experimenting with desserts as well. One such creation is Chhena Poda, a humble baked cheesecake dish from the state of Odisha that was on the menu of the restaurant that was well-received. "Chhena Poda is a superstar dessert on our menu," says the chef. The success of such dishes encourages the team to introduce more unique options. Similarly, the patrons of the restaurant also enjoyed the Daab Chingri — coconut prawns served in coconut shell.

Chef Sandeep credits his achievements to extensive research and the pursuit of new recipes. He notes that diners have become quite informed about the diverse range of Indian cuisine. Many share their culinary adventures from various regions of India with him. Both Western expatriates and Indians often request specific dishes they have savoured during their travels. The chef welcomes these suggestions and is eager to investigate and replicate these dishes for them.

Chef Sandeep is also passionate about introducing traditional home-cooked meals into the restaurant environment. "Why can't I use my platform to bring these dishes up to a restaurant?" patrons have often asked him during dining. This not only helps diversify the menu but also exposes diners to authentic Indian flavours they might not encounter elsewhere. preferences and suggestions.

Special Focus on Vegans

The UAE has become a haven for vegans, thanks to the increasing availability of vegan dishes in restaurants. Chef Sandeep is committed to inclusivity, aiming to make his restaurant accessible to everyone, including those with dietary restrictions. Each January, the restaurant celebrates veganism with a special menu featuring various vegan options and dishes that can be made vegan upon request.

"The trend of offering vegan options is growing among restaurants," said Chef Sandeep. When he first arrived in the UAE, there were fewer vegan-friendly establishments. Today, specific vegan restaurants have emerged, marking a positive step towards inclusivity in dining. Approximately 10% to 15% of the restaurant's menu items are inherently vegan-friendly, and most dishes can be adapted to suit vegan preferences.

This adaptability ensures that groups with diverse dietary needs can all find something suitable on the menu. The focus on inclusivity extends beyond just veganism. The restaurant also caters to those with lactose or gluten allergies, ensuring there are options for everyone.

Art of Plating: Elevating Dining to an Experience

Plating is about creating an enjoyable dining experience. When done well, it can elevate a simple meal into something special. The art of plating has become an essential aspect of modern dining, transforming the way food is presented and perceived in today's restaurants. This technique goes beyond mere aesthetics, playing a crucial role in enhancing the overall dining experience.

Chef Sandeep breaks it in a few points. "Firstly, it's essential to dine out frequently. Visit various restaurants in the UAE or wherever you travel. Observe with an open mind what other cuisines are doing. Plating is often seen as a Western concept. In India, we focus on making dishes presentable but not necessarily in the same way as Western restaurants. Westerners typically expect a protein, a side dish, some starch, and a sauce on their plates. My approach involves breaking down a typical dish like lamb chops. I consider what sides would complement it and how to make it authentic."

He explains that when serving lamb chops, he finds chutney (sauce) to be an excellent creamy side dish that pairs well with spicy dish. This process helps build a complete dish. "The main protein should have the best accompaniment. I avoid placing non-edible items on the plate and prefer ingredients that add value and complement the protein. Restaurants are elevating their dishes to new levels, incorporating elements of alchemy, chemistry, and science into their creations."

Standout Dishes at Punjab Grill

Identifying the most visually appealing dish at Punjab Grill can be challenging due to the variety of options. However, a few standout dishes deserve mention for their presentation and taste, Chef Sandeep quips.

• Watermelon Sprouts: The watermelon sprouts dish is inspired by summer fruit vendors. They often serve cut fruits with chaat masala, lemon juice, and other seasonings. This dish aims to replicate that refreshing experience while making it suitable for a restaurant setting.
• Coconut Prawns: Inspired by the Bengali Daab Chingri, the dish is an example of introducing less popular dishes from India to restaurant diners. Here, succulent prawns in yellow mustard and coconut sauce are baked in a tender coconut shell, which is opened table-side.
• Kashmiri Lamb Chops: Tender lamb chops are marinated in Kashmiri "Ver" masala, and roasted in the tandoor before serving with rogan josh sauce and white radish and walnut chutney.