Amritsar To Wagah Border Tourism And More

Launched on August 15, 2013 to promote the legendary culinary tradition of pre-Independence Punjab, Sarhad's menu is replete with dishes from across the border. The patrons of the restaurant love both vegetarian and non-vegetarian dishes like chapli kebab, nihari gosht, bannu kebab, fish korma, miyanji ki dal and bakarkhani roti. I ordered a Lahori thaali to get a taste of multiple vegetables and washed it down with a rich Anarkali kesar lassi, thicker than most lassis I've tasted in Varanasi or Punjab. Of the 50 items on the menu, almost 30 have origins in Lahore and have been brought to the Sarhad kitchen by chefs from across the border. The dry masalas too make their journey with friends, regular importers, and mostly Aman's own suitcase as he visits Pakistan often to engage and ideate for new infusions. The brick walls and the open enclave of the restaurant sees a heartening footfall of thousands over the weekend, and almost half the number on weekdays. To me these numbers are a delight, as so many minds are influenced by the positivity as compared to Wagah's boorish parade. To end our meal, Aman quoted his favourite line that defines the spirit of the restaurant, “If hunger fuels the fire of anger, food is the energy that propels peace.” Before we wrapped up, Aman had one more surprise for us. It didn't take long to decide my favourite on the menu – the Pakistani fruit beer!

The next few days were packed with monument hopping and street food, but I was riveted to the thought of how Amritsar had offered me a bite (literally and otherwise) of nationalistic tourism of contrasting flavours. One at the Wagah border with its rather un-elegant Beating the Retreat ceremony, and the other at a refreshingly inclusive restaurant, Sarhad, which aims at bringing us closer to Pakistan. Over the decades, civil society has made some headway in clearing the air. It's a pity that comedy sketches where young Pakistanis and Indians talk to each other on the phone, and cross-border arts festivals and a few advertisements, which have struck an emotional chord with the two sides, are only a handful. Where tourism is concerned, a little ingenuity, and a common love for food and the arts, is what we may need to bridge the deep chasm. And hopefully many khota sikkas will emerge as the true currency of change.