M A I N   N E W S

Wagah wonder: Border melts on a platter here
Neha Saini/TNS

Amritsar, September 10
Days before External Affairs Minister SM Krishna reached Lahore to shake hands with chief minister Shahbad Sharif on Sunday, the warmth in this part of Punjab was being gently stirred up, gastronomically. Near the Attari-Wagah border, the best of cuisines from both sides of Punjab waited to tickle the taste buds. Diplomacy could wait, after all, with Punjabi 'tadka' ready to serve up a preamble.

Chefs dish out delicacies at the border restaurant
Chefs dish out delicacies at the border restaurant 

The idea is simple: move on with peace with food as an essential ambassador. So, here it is: 'Lahori Dum Biryani', 'Chapali Kebab', 'Miyan-ji-ki-daal', 'Lahori bhindi', 'Amritsari daal' 'Amritsari fish', 'bhuna gosht, lassi, kheer, rasmalai, jalebi, firni and what have you.

You are right; a distance of 30km (how far is Lahore, youngsters on this side often ask) isn't much to proffer a flavour switch. Conceptually, it does. Here's how.

Walk inside 'Sarhad', a stone's throw from the border. "Our chefs have carefully put together 'Lahori Thaal' using spices and flavours from India, Pakistan and Afghanistan," says Aman Jaspal, the owner. Since fish and mutton are a favourite on both sides, these form the basis of many recipes at 'Sarhad'.

Aman knows Lahore and its by-lanes. "Amritsar and Lahore share a rich culinary tradition. We want engrossing conversations on cross-border cultural exchanges over a sumptuous meal," he says.

He has already hosted special guests such as Pakistani filmmaker Ayesha Akram at 'Sarhad'. Aman quotes her: "It is a simple and an impressive way to bond. Most conversations happen at the dining table."

The marquee on Sarhad also flaunts a 'Museum of Peace'. "There are many multimedia displays from the Partition and Pre-Partition days besides pictures, maps, renditions and writings by famous people who witnessed the Partition. Our collection has been sourced from scholars in London researching Indo-Pak relations," says Aman.

From Lahore
* Mian-ji-ki daal (a medley of five lentils), tawa gurda kapoora, dil, maghaz, chaamp and 'khusrey de kebab'

From Amritsar
* Kulchas and puris, Amritsari fish, parantha, tandoori chicken, bhuna gosht, lassi, kheer, ras malai, jalebi, firni





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