Kiran Dhillon, raised on her family’s farm in rural Punjab, co-founded Rang Punjab in 2022 to honor the region’s honest, farm-fresh cuisine. Nestled near the Golden Temple, this 350-seater restaurant and food souk blends traditional recipes with sustainable practices, drawing tourists and locals alike in a nod to Amritsar’s vibrant food heritage amid growing interest in agri-tourism.
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Farmstead Foundations: Kiran Dhillon’s Journey Home
Kiran Dhillon grew up amidst the fields of rural Punjab, where her family’s farm instilled a deep appreciation for fresh, seasonal ingredients. “I learnt early on that the finest cooking depends on the freshest ingredients – a lesson I got right in my backyard,” Dhillon shared in a 2022 interview with The Voice of Chandigarh.
After earning a degree in fashion from NIIT Mohali, she spent a decade in the fashion and luxury industry, honing her eye for aesthetics and design. Creative pursuits led her back to her roots, where she channeled her skills into celebrating Punjab’s culinary soul. Partnering with acclaimed chef Gurpreet Singh Gehdu, formerly of New York’s GupShup and Punjab Grill, Dhillon envisioned a space that captures the warmth and generosity of Punjabi hospitality.
Birth of Rang Punjab: A Tribute to Tradition
Rang Punjab opened its doors in September 2022 in a restored heritage building on Heritage Street, just minutes from the Golden Temple. Spanning 350 seats, the restaurant evokes the bustling bylanes of old Amritsar through rustic interiors: polished wood accents, stained-glass panels, and custom crystal-and-brass origami chandeliers crafted by India’s top origami artist.
Dhillon’s design philosophy balances nostalgia with elegance. “The idea was to keep the place rustic, true to the roots and yet upmarket and stylish,” she told The Organic Magazine in November 2022. Adjacent to the dining area lies a traditional food souk, stocking Amritsari specialties like aam papad, wadi, laddoos, papad, and homemade sweets – all sourced locally to support farmers.
The menu, curated by Gehdu, showcases Punjab’s diverse regions: Amritsari chole with kulche, lachha palak soya, seasonal thalis, street foods, and lassi bar favorites. Every dish prioritizes farm-to-table freshness, with no compromises on authenticity. Gehdu, who trained under chefs like Bakshish Dean at The Park New Delhi and Manish Mehrotra at Indian Accent, emphasized in ET HospitalityWorld, “We realized the true potential of Amritsar… a need for a place where food from all regions of Punjab can be under one roof.”
Sustainability at the Core: Agri-Tourism Vision
Sustainability drives Rang Punjab’s ethos. Dhillon and Gehdu source directly from local farms, promoting ethical agriculture and reducing carbon footprints. This commitment extends to an upcoming farm resort project focused on agri-tourism, allowing guests to experience Punjab’s rural life firsthand – from harvesting to cooking classes.
The venture aligns with Amritsar’s role as a cultural and tourism hub, where food serves as a bridge to heritage. By reviving forgotten recipes and supporting small producers, Rang Punjab fosters economic ripples for farmers, creating jobs and preserving traditions in an urbanizing landscape.
Cultural Impact and Broader Resonance
Rang Punjab matters as more than a dining spot; it’s an ode to Punjab’s agrarian legacy, where women like Dhillon lead the charge in blending design, cuisine, and conservation. In a tourism sector rebounding post-pandemic, with Amritsar welcoming over 10 million visitors annually per state reports, such ventures enhance experiential travel.
Dhillon’s story – from farm girl to entrepreneur – inspires rural youth, particularly women, to reclaim and commercialize their heritage. As she reflected in a 2024 podcast on Tenacious Mindset, the project explores themes of family support and liberal parenting in business.
Future Outlook: Expanding the Palette
With the agri-tourism resort slated for 2026, Dhillon and Gehdu plan pop-ups in major cities to spread Punjab’s flavors. Their model offers a blueprint for sustainable hospitality, proving that honoring roots can fuel innovation. As Dhillon noted, “No trip to Punjab is complete without that warmth expressed through lip-smacking, honest food.”
In a globalized world, Rang Punjab reminds us that the richest meals are those tied to the soil – flavorful, fresh, and full of story.
Also read: Revolutionizing Freshness: Bijesh BK and Vijai Raj’s Famveg Delivers Zero-Waste Produce to Bengaluru’s Heartbeat Businesses
Last Updated on Wednesday, October 15, 2025 5:02 pm by Startup Times
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