In a world dominated by fusion dining and fast food chains, Kiran Dhillon has chosen a different path — one that celebrates the depth, color, and emotion of rural Punjab. Her venture, Rang Punjab, is more than just a restaurant; it’s a living tribute to the state’s forgotten recipes, age-old cooking traditions, and vibrant village culture.
Founded in 2022, Rang Punjab has swiftly become a culinary landmark in Amritsar, drawing locals and tourists alike with its promise of authentic, farm-to-table Punjabi cuisine.
A Journey Rooted in Heritage
For Kiran Dhillon, the idea behind Rang Punjab stemmed from nostalgia. Raised in a Punjabi farming family, she grew up surrounded by the aroma of freshly ground spices, slow-cooked dals, and homemade makhan. But after years in corporate life, she noticed a growing disconnect between urban diners and traditional Punjabi food.
In 2022, she decided to return to her roots — both literally and metaphorically. Her vision was clear: to revive the rustic flavors of Punjab’s villages using locally sourced ingredients, traditional recipes, and sustainable methods.
Each dish at Rang Punjab tells a story — whether it’s sarson da saag prepared with organic mustard greens grown on nearby farms or makki di roti cooked on wood-fired stoves by trained rural women.
Sustainability and Community at the Core
Rang Punjab isn’t just about food — it’s a model of community-driven entrepreneurship. Kiran Dhillon employs rural women, small-scale farmers, and local artisans, creating a direct livelihood network that supports over 150 families.
The restaurant sources 90% of its ingredients within a 100 km radius, ensuring both freshness and a smaller carbon footprint. From brass utensils to handcrafted décor, every detail reflects the earthy aesthetic of Punjab’s countryside.
Kiran’s approach combines sustainability with empowerment — training rural women in hospitality and culinary skills, providing fair wages, and celebrating traditional cooking as an art form rather than a chore.
Preserving Authenticity in a Modern Market
In an era where “Punjabi food” often means overly spiced curries and butter-laden gravies, Rang Punjab’s menu is a quiet revolution. The focus is on authentic preparation methods — slow-cooked gravies, wood-fire ovens, and home-style spice blends — free from artificial enhancers or shortcuts.
The restaurant has also expanded into packaged condiments and spice mixes, available in select Amritsar stores and online marketplaces. By 2025, these products account for 20% of Rang Punjab’s total revenue, marking its entry into the premium regional foods market.
Customer feedback has been overwhelmingly positive, with Rang Punjab earning a reputation for “the taste of home” — a sentiment echoed by both locals and diaspora visitors.
Growth and Future Plans
With footfall increasing 40% year-on-year, Rang Punjab plans to expand to Ludhiana and Chandigarh by 2026 through a farm-to-table franchise model. The brand also aims to partner with agro collectives to promote sustainable farming and ingredient traceability.
“We’re not just selling food,” says Kiran. “We’re preserving Punjab’s culinary heritage — one meal at a time.”
Her long-term vision is to make Rang Punjab a cultural brand, encompassing rural crafts, farm experiences, and community events that celebrate Punjab’s rural vibrancy.
Last Updated on: Thursday, October 30, 2025 5:52 pm by BUSINESS SAGA TEAM | Published by: BUSINESS SAGA TEAM on Thursday, October 30, 2025 5:52 pm | News Categories: Startup News
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