Our Story
Three generations. One clay tandoor. Countless memories on the highway.
In 1974, Sardar Balwant Singh set up a single charpai and a wood-fired tandoor by the side of the Grand Trunk Road. Truckers stopped for chai. Word travelled faster than trucks. By 1980, Royal Punjab Dhaba had a brick wall, a rooftop, and a reputation.
Fifty years later, his grandchildren still knead every naan by hand and slow-cook the dal for a full day. The recipes have not changed — only the number of families who now call this stop a tradition of their own.
We buy our wheat from Ferozepur, our mustard from Amritsar, and our spices from a family in Chandigarh who have been supplying us for three decades. Everything else — from the desi ghee to the buttermilk — is made in our own kitchen, every morning, before the first truck rolls in.
Live wood tandoor
Fired at 480°C on sheesham wood every morning.
Family recipes
Guarded and passed from grandmother to grandson.
Farm-first ingredients
Directly sourced from Punjab’s trusted farms.
Highway hospitality
Truckers eat first. It’s a rule, not a courtesy.
