Get the best Amritsari Kulcha Experience in Bangkok at Patiaala House

Each dish has a story carried within the folds of its dough and richness of its filling, its spice and its unique smack of relish. The story of Amritsari Kulchas is similarly one of rich history and evolving taste. The way Kulchas came into being was when the classic Naan bread was stuffed with vegetables. The Persian bread, thus modified, was introduced to the darbars of Nizams and Nawabs, the then rulers of Hyderabad, Lucknow and other princely states. Once tried and tasted, Kulchas quickly became a favourite of royalty and citizens alike. These crispy slices of bread filled with cauliflowers, onions, cottage cheese and spices rose in status from a modified Naan to the symbol of royalty! Historically, flags of princely states had lions and tigers on their military pennants. But the identifying pennant of the Nizam of Hyderabad proudly featured Kulchas!

These dishes thus tell a story of royalty, of the fusion of cultures, and a history of rich cookery traditions. Soon after the introduction of Kulchas at royal courts, they became a much-loved addition to the household kitchens of North India. They became a staple breakfast item, so much so that North Indians cannot imagine a time when Kulchas were not made in every kitchen. In narrow streets running like arteries through the old cities, many a cook sets up stalls and small shops early in the morning selling Kulchas. Just as irreplaceable as Khao Neow Moo Ping is for Bangkok mornings, a day without the warm Kulcha aromas on the streets of Amritsar is unheard of. Even in present times, the love for Kulchas is unique. Dhabas, that are the lifelines of the country’s roadways, boast a varied Cholle and Kulcha list on their popular menu. Born of Tandoori cooking traditions that hark back to the time of the Indus Valley Civilisation, the Kulcha was an innovative addition to North Indian cooking.

Amritsari Kulcha

This innovative addition is now a historic symbol of the flavours of Punjab, especially its capital, Amritsar. The entirety of North India has shops selling Kulchas lining the streets in the mornings. But the Amritsari Kulcha is said to be always a hundred times better in taste. Even today, this historic dish garners support from the young as well as the seasoned crowd of food lovers. If you visit the city with your friends, a Kulcha-exploration trip is a must-have experience. The city is veritably teeming with Kulcha joints, each with unique appeals for its customers. This popularity isn’t all that different from when Kulchas first came into being. As the story goes, French cooks introduced a 7 layer pastry technique that inspired the creation of the 7 layered Amritsari Kulcha. Each of those patiently crafted layers is then stuffed with your choice of vegetable bases like potatoes in the Aloo Kulcha and cottage cheese in the Paneer Kulcha. The resultant dough is flattened and slowly baked in a huge oven, turning from dough to delectable delicacy. Even then, Kulchas took North India towards the decline of the Mughal Era by storm. In Bangkok, North Indian restaurants have striven to bring you the Amritsari Kulcha experience in its most authentic form. Eateries like Patiaala House serve the best Kulchas in Bangkok. Of these, Patiaala House marries flavour with affordability to bring you some unrivalled authentic Punjabi dishes. Patiaala House is one of those places that focus its menu on north Indian cuisine, especially Punjabi cookery. This makes it an ideal place to experience the Amritsari Kulcha in all its glory. Visiting here, an order of Kulchas is best had the traditional way. The traditional meal would have crispy Amritsari Kulchas topped with a generous dollop of melting butter, served with Cholle or vegetables. A tall glass of fresh Lassi or a cup of hot tea is perfect companions for a hearty Punjabi meal. At north Indian restaurants in Bangkok, a trip for Amritsari Kulchas will result in a trip to the narrow, winding lanes of Amritsar, and the flavour journey of a simple bread telling a 200-year story of its home.

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