Dal Makhani is the dish every Punjabi dhaba is judged on. Whole black urad lentils and rajma go on the heat the night before and stay there — hours of slow simmering, then butter, tomato and a swirl of cream stirred through until the dal turns dark, thick and glossy.
There is no shortcut to dal makhani. The lentils have to break down slowly enough to thicken the pot on their own, which is why a rushed version tastes thin and grainy while a properly cooked one is almost velvet. Ours goes on overnight in a heavy pot and is stirred through service, so what reaches your table has had the better part of a day to come together.
The seasoning stays deliberately restrained — ginger, garlic, tomato, a little kashmiri chilli for colour, and butter. Cream goes in at the end, not the beginning. It is completely vegetarian, it is the dish we would point a first-time visitor to on our menu, and it is the one regulars order alongside everything else.
Roadside dhabas across Punjab keep a dal pot going continuously, and that is the method we follow at Bram Court. Long, low heat rather than a pressure cooker, whole lentils rather than split, and butter finished in at the end so it stays fragrant instead of cooking away.
Butter tawa naan, garlic naan or jeera rice all work. Because it is rich but not spicy, dal makhani sits well beside almost anything — try it with Karahi Paneer for a vegetarian spread, or with Chicken 65 if you want something crisp and fried.
Castlemore
“Proper dal makhani — dark, thick and you can taste that it has actually been cooked for hours. Most places serve you a quick tadka dal and call it makhani. Not here.”
August 6, 2026
Madoc
“Rich, buttery and not spicy at all, which suits me perfectly. We order it with naan every time and there is never any left over.”
July 22, 2026
Heart Lake
“Best value on the menu in my opinion. Big portion, incredibly filling and it reheats well the next day if you somehow have leftovers.”
May 30, 2026
Spice levels, allergens, delivery and party orders — the questions our Brampton guests ask most. Still need a hand?
Call (365) 355-3303Yes, it is vegetarian. It is made from black urad lentils and kidney beans finished with butter and cream, so it contains dairy but no meat.
The dal itself contains no wheat. The naan and paratha usually served with it do, so order it with rice if you are avoiding gluten, and let the kitchen know when you place the order.
Dal Makhani uses whole black lentils cooked for many hours with butter and cream — it is dark, thick and rich. Dal Tadka uses split yellow lentils, cooks quickly and is lighter and more lemony.
Yes. It is one of the best dishes to order for delivery because it holds heat well. We deliver across Downtown Brampton, Bramalea, Southgate, Avondale and nearby areas — order online or call (365) 355-3303.
Dine in at our Bram Court dhaba, or order ahead for takeout and delivery across Brampton.
Indian & Punjabi dhaba · Dine-in · Takeout · Delivery