11 Hacks to Cook Punjabi Dhaba-Style at Home

11. Smart tools and ingredient swaps for North American kitchens

You don’t need a commercial tandoor to cook dhaba-style, but a few small investments make a difference: a heavy-bottomed Dutch oven for even heat, a small spice grinder, a cast-iron tawa, and a good slotted spoon. For ingredients, Indian groceries carry mustard oil, desi ghee, kasuri methi, and a range of lentils—look there or online if your supermarket stock is limited. Mustard oil provides a pungent, almost peppery note; if you can’t source it, use a neutral oil for cooking and add a teaspoon of mustard paste or a small splash of mustard oil for finishing, keeping safety and smoke point in mind. If smoked paprika is all you can find, use it sparingly as a dhungar shortcut. Brands like 24 Mantra or Patak’s are often available in North America and offer consistent ingredients for home cooks. With these tools and swaps, you can translate dhaba techniques into reliable weeknight practice without losing authenticity.