Chef Amninder Sandhu Opens Kikli in Gurugram

Chef Amninder Sandhu has opened Kikli in Gurugram, following the success of its first outlet in Connaught Place, Delhi. The restaurant explores the lesser-known food traditions of undivided Punjab, combining recipes from home and royal kitchens with Sandhu’s memories and research.

Located in Gurugram, Kikli carries forward the visual identity of its Delhi restaurant, with interiors inspired by Punjabi homes, verandahs, Phulkari, brass, wood and chowk-poorana-style mudwork.

Kikli is built around Sandhu’s effort to preserve Punjabi recipes and cooking techniques that have faded over time. Her research spans more than a decade, including visits to villages and royal kitchens, conversations with families and an exploration of traditional ingredients, cooking vessels and fire-based techniques.

The Gurugram menu moves beyond familiar Punjabi staples with dishes such as Kadaiyaan Lukeya Chicken, Satpura Chaat, Gobhi Bharmi, Katlama, Chapli Kebabs, Nalli Kachori, Kachalu Salad, Bhaneya Aloo Chaat and Atte Di Chiddi. Breads include Mushki Roti, a naturally fermented Punjabi bread, and Toonhi Roti, inspired by Sindhi koki.

Traditional cooking remains central to the experience. The Kunda Danda Chutney is prepared using the traditional crushing and grinding method, while the hara—a traditional cooking setup using cow-dung cakes as fuel is used to slow-cook dishes such as Malka Dal and Chuara Chironji Doodh.

Sandhu’s culinary research has also been influenced by the royal kitchens of Patiala. Her association with the family of Maharaja Bhupinder Singh began more than a decade ago and introduced her to recipes and techniques that she felt were largely missing from mainstream Punjabi restaurant menus.

“There is nothing wrong with butter chicken or dal makhani. But Punjab has given us so much more. I want people to discover that,” says Amninder Sandhu, Founder, Kikli.

The cocktail programme, created by Jeet Rana and Chirag Pal, brings Punjabi flavours into the bar. Aam panna, ganne ka ras, lassi, thandai and Punjabi spices feature across the drinks menu. Cocktails are available in Regular and Patiala pours, alongside the Tadka Marke Beer, which combines beer with a Patiala peg.

“Kikli is my way of saying that this food deserves to be remembered. Not because it is old, but because it is ours. And if we don't cook it, talk about it and pass it on, eventually it disappears,” adds Sandhu.