About – Punj-Abi

More flavor for less

Good food and

Great vibes

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Our Story

Vajinder Singh was born in the northern state of Punjab in India, while Abi Ventour was born on the island of Grenada in the eastern Caribbean. When their paths crossed some years ago sailing through the calm waters of the Caribbean Sea; they discovered many similarities in the importance of bonding over flavoursome food in Indian and Grenadian culture.

Vajinder would reminisce on the aroma of spices that would engulf his home when his mother was cooking, while Abi would bubble up some of the very same spices in a large inviting pot when they shared their traditional Indian and Grenadian food with each other at home. Sharing the best parts of their cuisine gave birth to Punj-Abi, a place where they can invite everyone to experience authentic Indian cuisine in the stunning surroundings of Grenada.

Since

2017

“Experience Authentic Indian Cuisine in the stunning surroundings of Grenada.”

Punjabi food is known for its bold flavors, hearty portions, and rich use of spices. Signature dishes like **butter chicken**, **dal makhani**, **chole bhature**, and **sarson da saag with makki di roti** have transcended borders. Non-Indians have come to love the balance of spice, richness, and comfort that Punjabi food offers.

Eat your way through the city

Delight in every bite

When you think of Indian food, chances are that many of your favorite dishes—like butter chicken, dal makhani, or tandoori roti—have their roots in the vibrant land of Punjab. Punjabi cuisine, known for its bold flavors, rich textures, and hearty ingredients, is more than just a regional specialty—it’s a celebration of food, culture, and hospitality.

Punjabi food is about more than just taste—it reflects the warmth, hospitality, and zest for life of the Punjabi people. Meals are communal, often eaten sitting on the floor or around large family tables. There’s an unspoken belief that no one should leave a Punjabi home hungry.

Recreating Punjabi flavors abroad isn’t always easy. Ingredients like mustard greens for saag or fresh paneer might be hard to find. As a result, home cooks adapt—using spinach instead of mustard leaves or tofu as a paneer substitute. Despite these adjustments, the soul of the cuisine remains intact.