By CAM LUCADOU-WELLS
COILED like an iridescent orange pretzel, the jalebi is Punjab Sweets’ most popular dish.
Owner Nasir Chaudhry has been dishing up traditional north Indian and Pakistani sweets from his Mason Street eatery since 1989.
Out the back is chef Mohammad, sitting by a giant, sizzling pan of traditionally-prepared jalebi batter.
When cooked, the jalebi is coated with a honey syrup and diced almonds. It is traditionally enjoyed in the afternoon with a cup of tea, Mr Chaudhry says.
Another favourite is the gulab, balls of milk-solids that have been fried in ghee.
In keeping with the food’s authenticity, most ingredients are imported from the sub-continent and cooked by a trained chef.
Mr Chaudhry’s food-journey was inspired by his uncle’s glimmering commercial-style kitchen in Pakistan.
He became Dandenong’s king of Indian sweets, buying out two neighbouring stores in Dandenong and a third in Clayton.
Mr Chaudhry’s eatery has endured the “hard days” of Little India’s recent reconstruction – when extensive roadworks drove away customers.
Part of his strategy was diversifying the menu, adding hot lunch meals such as lamb vindaloo, butter chicken and samosas.
From a point of “drowning”, business has started to recover with an influx of workers looking for tasty lunches in central Dandenong.
Punjab Sweets and Indian Takeway is at 2b Mason Street, Dandenong. It is open 11am-9pm.
