Kulcha Land is far from being fancy, but it’s precisely this humble set up and the love with which its owner and staff serve you Kulche, that has made it a must-visit place on the itinerary of those visiting the Golden City in Punjab.
Operational before the Partition in Lahore and later in Amritsar, Kulcha Land has been dishing out this delight for four generations now. Over the last 70 years, it has gained the status of an iconic brand and has also managed to open eight outlets in total across Amritsar, Jalandhar and Ludhiana. Apart from being extremely pocket-friendly, Kulcha Land has its own secret recipe and technique, passed down from one generation to the other, that sets it apart.
The moment you enter the place, the appetising smell of piping hot Kulchas will lure you. During our trip to Amritsar in 2017, we had managed to squeeze out some time and visited Kulcha Land located at Ranjit Avenue. The taste of their Kulche is simply irresistible. So when we learnt that Conrad Pune is bringing Kulcha Land for its ongoing food festival, we couldn’t stop ourselves from visiting the hotel and relive the euphoria the Amritsar delights had created in our mind.
Over the decades, the customer base for the iconic outlet has been increasing and celebrities, flight attendants, foreigners and tourists coming from various parts of the country, swear by the Kulchas. “Although the number of outlets have grown over the decades and a new one is in the pipeline, we do not want to give up our simplicity and the rustic feel that our outlets have because that’s what attract people to our restaurant. I did try to renovate it and give it a fancy look, but people didn’t like that. They come here because we serve them with love and they are very happy sitting on the plastic chairs and table. It is our food that brings them and as long as we are staying true to our roots and are honest, we will continue to receive love,” says V P Singh, who is managing the four-generation-old business along with his father.
To recreate the same magic of Kulcha Land at Zeea, Conrad Pune, Singh travelled to Pune with a team of four people who have been working with him in Amritsar. Singh, who feels humbled and proud while representing the legacy of his ancestors in a city like Pune, says, “I feel very happy that the hard work of my forefathers is finally paying off now. They had a very humble beginning. My father even went around town selling Kulchas in basket. They struggled a lot to make what Kulcha Land is today and it is purely people’s love that has made it so popular. Kulcha Land was initially opened near The Golden Temple during the pre-Independence period. It moved to the current location only 35-40 years ago.”
In order to give Puneites a taste of real Punjab, apart from an array of Kulchas — Aloo, Paneer and Masala — Singh has also created a few authentic dishes like Tawa Chicken, Tawa Mutton Chaap, Amritsari Fish, Rara Mutton, Khatte Walle Laddu, Rara Chicken, Mutton Seekh Kabab, Butter Chicken, Methi Malai Mutter, Saag Maki de, Channa Masala, Baigan ka Bharta, Kulcha Channa, Kulcha Chole, Chabbe Wali Purri, Bhija Kulcha and so on. He’s also curated a dessert menu comprising Gur da halwa, Amritsari Kheer and Phirni for those with a sweet tooth.
Singh, 34, who is also a hockey player, says that Puris and Kulchas are regular breakfast items in Punjab. At Kulcha Land, they serve Kulchas with Chole, and tangy Chutney made with chopped onions and tamarind. “Kulcha is a local variation of the naan in Amritsar and is made by leavening (fermenting and aerating) the maida (all purpose flour). The dough is then pummelled on a flat surface, stuffed with desired filling and rolled to make it round or oval shaped. A lot of ghee is used in the preparation that adds to its taste. We use tandoor to bake it which gives it crispy texture and baked flavour. Our method is very simple — we use slow cooking to bake them. Although it is typically a breakfast item, since it is high in calories, restaurants including us sell it till evening since people love to savour them,” says Singh.
At Kulcha Land, and at most other outlets that serve the Indian flatbread, Kulchas stuffed with potato or cottage cheese and baked to a golden crisp in the tandoor, are crumbled by hand until flaky and topped with a generous helping of desi ghee. One often savours it with a glass of lassi.
