Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world. And, from now on in Serbia too.

The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā saâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal).

Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan.

Basmati rice is the indigenous variety of Punjab, and various meat and vegetable-based rice dishes have been developed using it.

Gyan mudra, otherwise known as chin mudra, is a sacred hand gesture or ‘seal’ used to direct energy and maintain focus. Gyan is Sanskrit for ‘knowledge’ or ‘wisdom,’ and so this gesture is sometimes referred to as the Mudra of Knowledge.
In western use, this gesture means good vibrations, excellent food, or adding spices while cooking.
And, if you think of it, it’s the perfect logo for this restaurant.