Punjabi Grill
Indian restaurant · Richmond Hill ·
Punjabi plates with customizable spice levels, opulent decor
Punjabi plates with customizable spice levels, opulent decor
"Punjab Grill’s takeout menu is full of inventive vegetarian and vegan dishes, like a vegan “goat” biryarni with jackfruit and saffron." - Adele Chapin
"The winner of Eater D.C.’s Design of the Year award, Punjab Grill stands out with precious materials like the white mother-of-pearl bar with siding made of glowing onyx or a 12,000-pound, 40-foot chunk of solid pink sandstone carved with intricate designs. — G.H." - Tierney Plumb
"Penn Quarter’s 4,000-square-foot location of the luxury Indian brand is made to mimic the palatial home of a maharaja, notoriously rich rulers from the not-too-distant past. To say bathrooms are ornate is an understatement; each is lined with polished granite, leather, and three-pound solid brass tiles imported from India." - Tierney Plumb
"Despite just being crowned No. 2 on Washington Post food critic Tom Sietsema’s best new restaurants list, there are still afternoon seats left at this 4,000-square-foot Indian stunner (open 11 a.m. to 9 p.m. on Mother’s Day). Guests can order off the a la carte brunch menu, or choose from a three-course prix-fixe menu for $55 per person, including a glass of wine or bubbly. Options include chicken makhni (tandoori tikka, tomato, and cashew sauce) and Punjabi benedict with pulled jackfruit or leg of lamb, poached egg, and Patiala Hollandaise." - Tierney Plumb
"This extravagant Penn Quarter spot prepares burrata in the style of a “badal jaam,” or spiced baked eggplant. It also comes with heirloom tomatoes and an option to add shaved truffles." - Travis Mitchell
Khaled R
peter M.
Ēmji
Parry S.
Ahona O.
Akhil Y.
jagtar V.
Madhavi R.
Ravinesh J.
