Over the most recent year, an American eatery was worked in India. Utilizing techniques that were ignored down ages, craftsman’s hand cut a 40-foot, 12,000-pound swath of pink sandstone to enhance one divider. A white marble bar was decorated with mother-of-pearl (another case of the method can be seen at the Taj Mahal) and situated under a striking, faceted roof. High-quality wooden screens in many-sided geometric examples separate rooms. The eatery, Punjab Grill this interface opens in another tab, opens on March 11, approximately seven thousand miles away, on Pennsylvania Avenue, this connect opens in another tab in Washington, D.C.
“We didn’t get parts of the restaurant in India,” says Punjab Grill CEO Karan Singh. “The entire restaurant was built and assembled in India, then dismantled and sent over in five shipping containers.” This painstaking process, and each opulent detail it bore, add up to 4,700-square feet of stunning space.
“I wanted to build a restaurant that had a very rich, traditional feel, but done in a way that was relevant to Washington, D.C. in 2019,” says Singh. He did so with the help of not one but two architecture and design companies—local firm Grupo7, and Incubis based in India.
Punjab Grill is a piece of an accumulation of eateries by a similar name, however, the organization doesn’t think of it as a chain. Every one—incorporating those in Singapore, Bangkok, and India—exhibits Punjabi flavors and cooking by means of its own particular menu. Singh, who has called the territory home since 2012, says the choice to open the primary North American station in D.C. was made, to a limited extent, due to the city’s various populace, just as its rise as of late as a sustenance capital.