New Punjab Club

There is nothing timid about New Punjab Club. The cooking arrives with heat, colour and intent, yet beneath the swagger lies real control. The twin tandoors remain the engine of the kitchen, their steady blaze giving structure to dishes that might otherwise tip into excess. Highlights from the menu include Tandoori anda offers softly set egg enriched with spice and a whisper of char, indulgent but straightforward. Sarson jhinga leans into mustard’s pungent clarity, lifting the sweetness of the prawns rather than masking them. Masalewali chaanp is all about texture: lamb chops bronzed at the edges, spice clinging to the fat, the meat still supple and pink. The dining room hums with low-lit conviviality, leather and dark wood lending a sense of occasion. Yet what lingers is not simply the heat of chilli or the perfume of garam masala, but the balance beneath it all—richness lifted by acidity, smoke tempered by freshness.

Tatler Tip

Start your meal with a classic gin and tonic from the dedicated trolley or ask the team for a considered pairing; the bar is adept at matching bold flavours with equal conviction.