Punjab by Page 3

At Punjab by Page 3, every dish tells a story—of family kitchens, traditional recipes and flavours that bring people together.
Our journey connects the royal culinary heritage of Lucknow with the bold, generous spirit of Punjab.

Led by Founder Chef Anshul and brought to life by Head Chef Shyam and Tandoor Chef Sukhman, our restaurant introduces Dallas to authentic Punjabi and North Indian food served with warmth, creativity and heart.

Our Story

Bringing the Heart of Punjab to Dallas

Punjab is known for its vibrant culture, generous hospitality and food filled with character. Inspired by these traditions, Punjab by Page 3 was created as a place where guests can enjoy genuine Punjabi flavours in a welcoming, contemporary setting.

Our food is rooted in tradition, from smoky tandoori dishes and succulent kebabs to comforting curries, freshly baked breads, Amritsari kulcha and chole. Every recipe reflects the food our chefs grew up eating and the memories they carried from India to Dallas.

It is about making every guest feel welcomed, comfortable and part of the family.

From Our Home to Your Table

Punjab by Page 3 brings together the vibrant flavours of Amritsar and the welcoming energy of Dallas.

Come and experience authentic Punjabi food made by chefs who carry its traditions in their hearts.

This is their story. This is their passion. This is Punjab by Page 3.

Meet the People Behind the Flavours

Founder

Chef Anshul

Chef Anshul’s culinary journey is deeply connected to Lucknow, the historic city of Nawabs, royal kitchens and timeless recipes.

Growing up surrounded by the aromas of slow-cooked curries, smoky kebabs and carefully balanced spices shaped his love for Indian cuisine. Inspired by the royal food culture of Awadh, he built his approach around traditional cooking methods, richly layered flavours and genuine Indian hospitality.

As the Founder Chef of Punjab by Page 3, Chef Anshul brings this experience together with the warmth and vibrancy of Punjabi cuisine. His vision is to create a restaurant where traditional Indian food feels both authentic and contemporary, and where every guest receives a personal welcome.

You may often find him meeting diners, sharing the stories behind the food and making sure every visit feels memorable.

Head Chef

Chef Shyam

Born and raised in Amritsar, Chef Shyam grew up surrounded by Punjab’s rich food culture. The flavours, traditions and family-style hospitality of his hometown inspired him to make cooking his life’s passion.

His professional journey includes experience at Chandigarh Wale and Kings Restaurant Punjabi Kitchen, where he strengthened his knowledge of traditional Punjabi cuisine and developed the skills that now shape the kitchen at Punjab by Page 3.

Chef Shyam specialises in Punjabi favourites such as Amritsari kulcha, chole, butter chicken and dal makhani. He stays true to the traditional flavours of Punjab while presenting each dish with care and consistency.

For Chef Shyam, cooking is about creating food that brings comfort, sparks memories and makes people happy.

Tandoor Chef

Chef Sukhman

Chef Sukhman learned the art of tandoori cooking in Amritsar, where the tandoor is an essential part of the city’s food culture.

He developed his craft by working closely with traditional techniques, understanding the heat of the clay oven, balancing marinades and creating the smoky flavours that make Punjabi tandoori food so distinctive.

At Punjab by Page 3, Chef Sukhman specialises in tandoori dishes, kebabs and authentic Amritsari kulchas. From perfectly charred meats to crisp, freshly baked breads, every dish reflects his skill, patience and respect for tradition.

For Chef Sukhman, cooking is his passion. He puts his heart and dedication into everything he prepares and takes pride in sharing the true taste of Punjab with every guest.