Pal Dhaba: Serving the Taste of Authentic Punjabi Cuisine in Chandigarh

In Chandigarh, where joint families still shape the rhythm of daily life, dining out is rarely a solo affair. Meals are collective events, filled with preferences that span generations, from grandparents who crave slow-cooked staples to teenagers demanding something bold and indulgent. That’s where Pal Dhaba steps in, not just as a restaurant, but as a dependable space that understands the city’s appetite for variety.

Nestled in Sector 28, it serves an expansive menu built for sharing: butter chicken that satisfies the spice-lover, dal makhani that comforts the old-school palate, and tandoori platters perfect for passing around the table. It’s where food doesn’t just feed, you, it feeds everyone, together.

The Dhaba that Grew Up with Chandigarh 

Back in the 1960s, when there were no signs of marketing gimmicks or neon signs, Late Shri Ashok Kumar Bhola relied solely on what he did best, cooking food that felt like home. Locals began to gather, rickshaw pullers, clerks, students, and entire families, drawn by the familiarity of each dish and the kindness with which it was served, in the by lanes of Sector 22. The aroma of charred rotis and ghee-laced curries travelled farther than any advertisement ever would. 

As its popularity grew, the dhaba moved to a larger space in Sector 28 to serve a broader customer base. Despite the location change, the cooking methods and recipes remained unchanged, safeguarded within the Bhola family. Today, the management continues under the leadership of Pritpal Singh and his son Amitpal, who uphold the core values and culinary style established in its early years, reflecting a continuity of taste and tradition within Chandigarh's food culture.

Finding Belongingness in Pal's Butter Chicken and What Makes People Keep Coming Back

Pal Dhaba has earned its place as a culinary landmark through its unwavering dedication to classic Punjabi cooking, particularly its iconic butter chicken. In North India, this dish holds more than just taste value; it symbolises comfort, celebration, and identity. At Pal Dhaba, the butter chicken masala remains unaltered by fleeting trends; it is slow-cooked, steeped in a velvety tomato-based gravy, and unapologetically rich. “I have been coming here since my school days, and the flavour has not changed one bit,” says Manoj Mehra, a 52-year-old government employee from Mohali. For him, the consistency is not just impressive, it’s personal, a tie to memories and routine.

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Younger diners echo this sense of attachment. “Whenever my cousins visit from Delhi, we make it a point to eat here. It’s like a ritual,” says Ananya Thakur, a 22-year-old student at Panjab University. Her friend Arvind Rao, 25, adds, “You just cannot fake this kind of flavour. It hits differently.” For many like them, Pal Dhaba is not just about the food; it’s about the familiarity, the rhythm of the place, and the sense of belonging it quietly serves alongside its dishes. This emotional continuity, paired with its commitment to taste, makes it more than a restaurant; it’s a part of Chandigarh’s living memory.

You Name it and They Plate it!

The butter chicken lands on the table with a quiet certainty, thick, mildly spiced, and heavy in a way that feels deliberate, not indulgent. The rumali roti beside it folds easily, almost too soft to hold. “This is the only butter chicken I’ve trusted since my hostel days,” says Ritesh Kapoor, 21, from PEC, brushing crumbs off the table like it’s part of a routine. Across town, Baldev Kaur, 78, still makes the occasional trip for the mutton, not out of habit, but because she knows exactly what she’s getting.

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The vegetarian side of Pal Dhaba’s menu doesn’t try to impress, it simply exists, steady and familiar, like an old song playing in the background. The dal makhani, left to simmer through the night, arrives thick, smoky, and quiet in its confidence. For some, like Priyanka Verma, a 19-year-old student at Panjab University, it’s oddly grounding. “It’s better than most of the wedding food I’ve been served,” she says, almost surprised, scooping it up with a piece of paratha.

Changing Chandigarh where Pal Dhaba Stays the Same

Pal Dhaba holds a special place in Chandigarh’s evolving food landscape, not because it has changed with the times, but because it has not needed to. Its enduring appeal lies in the familiarity of its dishes and the memories they carry, for students grabbing a quick meal between lectures or elderly patrons reliving flavours from years gone by. Rather than chasing trends, the dhaba continues to honour its roots, offering food that reflects tradition and simplicity. In a city that's constantly growing, Pal Dhaba remains a quiet constant, serving not just meals, but a sense of home.