A Day in the Life at Pal Dhaba: From Dawn Prep to Dinner Delight

Ever wondered what a typical day looks like inside Pal Dhaba’s kitchen? It’s a blend of dedication, legacy, and a whole lot of sizzling masala. From the crack of dawn to the clatter of dinner plates, here’s a behind-the-scenes look at the magic in motion.

5:00 AM – The Day Begins

Before the city stirs, our chefs are already prepping. Fresh vegetables arrive, meat is inspected, and giant pots of stock simmer on the stove. Our spice wall — stocked with hand-ground cumin, turmeric, coriander — comes alive.

Marination starts early:

• Tandoori chicken rests in hung curd and chili paste
• Paneer soaks in a blend of kasuri methi and mustard oil
• Mutton is slow-massaged with ginger, garlic, and mustard seeds

11:30 AM – The Rush Hour

By lunchtime, the kitchen is a symphony. Orders fly in. Flames leap from the tandoor. Platters leave the pass with fragrant steam trailing behind.

You’ll hear the signature clap of hands slapping fresh dough for rotis. You’ll smell the smoky aroma of grilled kebabs. You’ll feel the heat — and heart — of every dish served.

3:00 PM – Breathe & Reset

While guests enjoy dessert, the team resets for dinner. Tandoors are scraped, knives re-sharpened, chutneys refilled. There’s a quiet sense of pride — and readiness to do it all again.

7:00 PM – Dinner Magic

The lights dim, and families gather. Laughter fills the air. Grandparents tell stories. Kids steal bites. Someone orders “one more naan.” And in the back, a chef smiles.

Because at Pal Dhaba, every meal is more than food — it’s tradition served hot.