A true haven for North Indian taste buds, Punjab bistro Koramangala opens its gates to bangaloreans, after successful running of existing Manyata and Bellandur branches. Located strategically at the junction opposite to Forum mall, this place serves North Indian cuisine with a fusion along with signature cocktails and out of the box deserts. Not going completely by the name, it serves signature dishes from states of Rajasthan and Uttar Pradesh, major of course being from Punjab. With a fine dining appeal, this place definitely swayed our minds and is a must visit.



The place is a fine dine Indian restaurant with ample seating. The seating is primarily chair based with base cushions and couches against the wall. Tables are wooden going well with the fine dine set. Lighting is good due to glass pane walls on the junction side. Seating is very spacious and no congestion at full house. The bar counter is small and decent looking. Separate smoking area is also available.


°Chicken stuffed drumsticks°
Simply amazing. Tangri kebab grilled to perfection and right chewyness were stuffed with malai masala coated keema and fried cashew nuts, and blended with little cheese. The overall taste was amazing and succulent flavor was rendered. Served with butter sauce.

°mutton seekh kebab°
Extremely juicy seekh kebab was served with mint chutney. It was rightly tender and the fresh feel.

°Kala til chicken tikka°
Rendering decent charcoal touch in taste and outer crispiness, this Hung curd and spicess marinated boneless chicken was a savory dish and really liked by me. Was served with chutney and had sesame seeds infusion.

°Palak corn quesadillas°
This is a veggie delight having corn and palak tossed in sober spices and blended with cheese and butter, layered well between soft tortillas a d served with burrani cream. A great indo-mex fusion and must order for a vegetarian.

°Tikki chole°
A true Punjabi street food delicacy presented beautifully in a tricolor fashion with three sauces; sweet curd, mint-coriander and tamarind, and topped with soft chickpeas(chole), this dish is again an example of nicely done innovation and rendered good mix of flavors.


The spread is vivid and touches every item and delicacy we yearn to find in Bangalore.


°Daal Moradabadi°
This moong daal based moradabadi delicacy had tamarind and mint chutney blended veggie chaat infusion and garnished with buknu Masala. Overall the flavor was mind and sober with little expected tangyness. A decent try.


°Firangi Subzi°
Half cooked as should be, bell pepper, broccoli and zucchini was blended with cheesy mildly spicy gravy and served. Overall the dish was fine.


°Chatpata murgh Bhatinda wala°
This comprised of Creamy buttery gravy blended with onion and tomato masala and had ample chunks of chicken Tikka cooked well, not rendering the chatpata flavor though. Again a succulent and sober touch and not spicy. A good try.


°Makhani Murgh°
Cahsew rich tomato gravy with little sweetness and mixed with tandoori chicken chunks, this was another sober dish from their side and had a decent flavor. Consistency was low and fluidy. I personally liked it.


°Assorted breads°
Churchur parantha, plain naan and sheermal were the breads we tried. All were decently good.

Desserts won our hearts.

°Bistro Special Mille Feuille°
This was a true culinary concoction of ingredients and flavors, something never tired before and something I would recommend as a must try from this place. Layers of wafer filled with baby gulab jamun and strawberries mixed with cream cheese and dusted with confectioner’s sugar, it has to be taken with all layers together and the mix of flavors gets one dreaming.



°Lichi Panna cotta°
Amazing Panna cotta, one of the best I tried so far, lichi was infused well in the yougurt mould and topped with chocolate fringes.



°Gulkhand and Paan kulfi°
The best one was the pan flavored kulfi rendering a strong betel leaf and Paan masala flavor followed by gulkhand based kulfi. Served with blend of fruit jellos and the platter and a truly amazing order.

Cocktails were fun.
The best takeaway from Punjab bistro being coffee-tini.

°Coffee Tini°
Vodka based expresso coffee cocktail topped with wafer, this was mildly sweet and had the chocolaty-coffee flavor, so amazing that we ended up ordering it four times.

°Whisky sour°
Nicely done egg white and with good concentration, this classic cocktail was down well.

°Whisky marmalade crush°
Had decent good orange flavor and is bourbon based. A fine try.

°Berry cheese°
A must try for strawberry lovers, cheese and vanilla cream blended vodka based drink, giving a desert shake feel and decent spiked in alcohol.


°Irish Ale°
Irish whiskey, ginger ale and cranberry blended together in this mildly spiked drink rendering real flavor only after few initial gulps. Decent try.

The place is mildly expensive, not very easy on pockets. A lot of work however has gone into the preparation and presentation. Service is good and staff is courteous.

                                                                                      AUTHOR- VY
Punjab Bistro Menu, Reviews, Photos, Location and Info - Zomato