A Culinary Crossroad by Chef Bakshish Dean At The Leela Bhartiya City

The Leela Bhartiya City has unveiled the third edition of the Chapters of Heirloom, by the renowned Chef Bakshish Dean brought in by Akanksha & Rupali Dean of ‘Dean With Us’ this time culminating in the culinary journey envisaging, one of the best-kept secrets, the Punjabi-Christian cuisine emerging from the heartlands of India that is still very puritan, homey, and uninfluenced by Western cuisines. And therein lies its honest charm. Taking place from the 29th of May to the 30th of May, the third edition of this hyperlocal series celebrates India’s rich culinary heritage by applauding the local Indian flavors and bringing them to a platform that celebrates gastronomic perfection. 

Discover the fascinating world of Punjabi-Christian cuisine, a hidden gem within the culinary landscape of India. For ages, a small but significant Christian community hailing from the Punjab region in India has preserved its homey cooking that is robust in flavor and has a unique identity of its own. A leading authority on this cuisine is Chef Bakshish Dean, a renowned figure in India's culinary scene, with 33 years of experience in the industry, who not only grew up relishing these dishes but also champions their preservation and promotion. Chef Dean stands as one of the last custodians of Punjabi-Christian cuisine, ensuring its legacy continues to thrive. As one of India’s most celebrated chefs and a pioneer of modern Indian cooking, Dean possesses unmatched expertise in this culinary tradition. Drawing on his personal experiences and deep-rooted connection to his heritage, he has become an advocate for this little-known cuisine.

On the menu are dishes like Chaati Di Lassi (In rural Punjab, ‘’Chaati’’ is the round earthen pot used to hand churn butter, what is left behind is thin buttermilk, this is what we call ‘’lassi’’ in Punjab, in summertime, this is served to all at meal times and to the ones who went out in the sun.); Phugdian (A treat left behind from the slow rendering of high-fat cuts of meat, crispy odd bits of meat-fat-skin) is salted and served as a quick snack, unique to the region Chef Bakshish Dean comes from). Cchai Di Arbi, a unique preparation with Colocasia, steamed, smashed, and then shallow fried in ghee with ajwain and Raau Di Kheer (A traditional preparation to mark the start of the harvest season, made with sugarcane juice, milk, rice, ghee and dry fruits), to name a few.

Sharing his excitement, Chef Bakshish Dean says, “Having traveled extensively around the world, I have always been captivated by the diverse flavors of different cultures. Yet, there is a special allure in the flavors that connect me to my roots. The third edition of the Chapters of Heirloom is a unique opportunity for me to blend my experiences to pay homage to the heritage and soul of Punjabi-Christian cooking. Exemplifying the purist nature of Punjabi-Christian cooking, I remain steadfast in utilizing homey and local ingredients.”