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Home > Punjabi cuisine

Though wheat varieties form their staple food, Punjabis do cook rice on special occasions . During winter, a delicacy, Rao Ki Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the state itself, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. Infact, the area is well known for quality of its milk products. There are certain dishes, which are exclusive to Punjab like Maha Di Dal (Mah ki Dal), Saron Da Saag (Sarson Ka Saag), etc.

The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn up a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger.

1 Hallmarks of Punjabi food

Pulse, bean and / orlentil preparations:

These are generally soaked overnight or for at least 8 hours and gently simmered on the embers of a Dying Tandoor (A clay oven of the shape of a horizontally sliced pot) along with ginger, garlic and a few other garam masala (whole spices like cardamom, cinnamon, mace, and bay leaf.)

These are then combined with a tangy masala base which could include tomato or dried mango (aam choor powder) or even pomegranate seeds (anar dana). The character typical to the bean or whole lentil preparation is that the shape is retained intact, but the gentlest pressure would make it into a paste.

Dollops of cream and butter provide for the rich finishing touch. Garnishing is usually with shreded coriander leaves and juliennes of ginger.

2 'Bread Preparations'

The Punjabi breads are generally flat breads, only a few varieties are raised breads. The breads may be made of different flours and can be made in various ways:

1. Baked in the tandoorA tandoor is a cylindrical clay oven used in India and other parts of southeast Asia in which food is cooked over charcoal. The word tandoor comes from the Hindi words tandur and tannur these derive from the Persian tanur which comes from the Arabic word like naanNaan is a round flat bread made of flour. Naans are a staple accompaniment to hot savoury meals in Central and South Asia, including the Punjab and Rajasthan in north-west India, Pakistan, Afghanistan, Iran, Uzbekistan and the surrounding region. In Turki, tandoori rotiRoti is the Hindi and Urdu word for bread. In Gujarati it is rotli . Generically, the word roti may refer to many different kinds of bread, such as chapati and puri, each with its specific name. It is usually used to refer to the round flat unleavened bre, kulcha , lachha paratha
2. Dry baked on the tava (Indian griddle) like phulkaor chapatiChapati or chapatti is a type of roti or Indian bread. It is made from a dough of atta flour, (from whole durum wheat), water and salt by rolling it out into discs of approximately 12 cm diameter and browning it on both sides on a very hot, dry cast-iron, jowar ki roti, baajre ki roti and the very famous makke ki roti (these are also smeared with ghee or white butter)
3. Shallow fried like paratha, aloo or mooli paratha
4. Deep fried like puriCity in India Puri is a city in the Indian state of Orissa, which is famous for the Jagannath temple located there. Indian food A puri is an Indian bread made from a dough of atta (whole durum wheat flour), water and salt by rolling it out into discs of a and bhatoora (a fermented dough )

The tandoorA tandoor is a cylindrical clay oven used in India and other parts of southeast Asia in which food is cooked over charcoal. The word tandoor comes from the Hindi words tandur and tannur these derive from the Persian tanur which comes from the Arabic word also allows for tasty chicken and meat preparations including sheek kebab, tandoori chicken, reshmi tikka and malai tikka. Patiala shahi murg and murg makhani are among the famous punjabi dishes.

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Topics: Punjabi Cuisine Dal Breads Roti Bean Food Preparations Rice...

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Punjabi languageIndo-Aryan languages Languages of India Languages of Pakistan Punjabi (sometimes spelled Panjabi is the language of the Punjab regions of India and Pakistan. It is an Indo-European language of the Indo-Iranian subfamily. Also, as an adjective, the word Pu Punjabi cuisinePunjabi cuisine (from The Punjab region of Northern India) is mainly based upon Wheat, Masalas ( spice), pure desi ghee, with liberal amounts of butter and cream. Though wheat varieties form their staple food, Punjabis do cook rice on special occasions. Punjabi SubaPunjabi Suba is a state in northwest India formed from north part of former state in of Punjab. Area: 19,495 sq mi (50,687 sq km),. Population: 16,669,755. Punjabi KhatriPunjabi Khatri is a subcaste of the Kshatriya caste that is specific to Punjab. Some common Khatri family names include Bedi, Bhatia, Bhandari, Chopra, Chowdhri, Dhawan, Kakar, Kapoor, Khanna, Kochhar, Mahendru, Malhotra, Sami, Sahni, Sethi, Tandan, Uppal