|This article is part of the series|
|This article is part of the series|
Punjabi cuisine is food from the Punjab regions of India and Pakistan. Since both Indian Punjab and Pakistani Punjab are historically North Indian regions, so Punjab carry all the specialties of North Indian regions.
Background and overview
One of the main features of Punjabi cuisine is its diverse range of dish preparations. Home cooked and restaurant Punjabi cuisine can vary significantly. Restaurant style uses large amounts of ghee (which is clarified butter); and home cooked recipes use more whole wheat, rice and other ingredients flavored with masala (a dry spice mixture relevant to the region).
Within the Punjab region, there are different preferences. People in the area of Lahore and Amritsar prefer stuffed parathas and dairy products which is well known in the area for the quality of its milk products. There are certain dishes which are exclusive to Punjab, such as sarson da saag and makki di roti. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi specialty especially for non-vegetarian dishes. Before the 1947 partition, tandoori cooking in India was traditionally associated with the former undivided Punjab. Many of the most popular elements of Indian cuisine as it is marketed to non-Indian customers (such as tandoor, naan, pakoras and vegetable dishes with paneer) is derived from Punjab.
Structure of the meal
Cooking methods vary from region to region but cooking traditional Roti, Rumali Roti and Khamiri ( Also known as Naan ) requires Tawa and Tandoor. The Traditional name of the stove in Punjabi language is Chulla. Outdoor cooking and grilling have many different types of Chullas. Traditional houses also have Ovens ( Local name is Wadda Chulla or Band Chulla ) that are made from bricks, stones and in many cases with clay. The older communities in Punjab also used Earth ovens ( Khadda Chulla ) but this tradition is dying out now.
Animal fats and Clarified butter
Animal fats are pretty essential items for Punjabi cuisine. Clarified butter, Paneer and normal butter are mostly used for traditional cooking. Clarified butter most known variant is Ghee that is widely used as well. Also in some regions Suet is used for cooking purposes.
- Chana masala, Chole bhature or Cholay
- Halwa poori or Bhatoora
- Masala chai
Meat and Fish
- Shami Kebab
- Punjab di Karhi ( The Chicken yogurt curry of Punjab )
- Lamb: Rogan Josh, Bhuna Gosht, Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari Gosht, Rara Gosht, Paye da Shorba
- Freshwater fish dishes like Amritsari Fish, Tandoori Fish, Fish Tikka, Fish Pakora
- Kebabs: lamb, chicken and beef chunks
- Biryanis: lamb, chicken, and beef variations
- Kheema: braised minced lamb or beef meat, commonly served with naan
- Kunna Gosht: meat prepared in Kunna (mitti ka bartan)
- Paye: Siri Paye
- Pulse, bean and/or lentil preparations:
- Baingan bharta
- Arvi ( Colocasia esculenta roots are prepared with spices and curry )
- Kadhi Pakora (traditional curry with pakoras) and rice
- Kadhi is a type of curry made by cooking garamflour with curd or buttermilk. Fried lumps (pakoras) of gramflour with salt and chillies are also added.
- Paneer dishes like Shahi Paneer, Khoya Paneer
- Sweet dishes like Phirni, Jalebi, Malpua, Sheer korma
- Snacks like pakoras which is eaten with green chutney also called as Pudina Chutney, samosas
Raita and Chutney
Various types of desserts are prepared based on different occasions. Typical desserts include local variants of pies, ice creams and puddings. Fruit is also included in the dessert as well. Pudding made from rice known as Kheer along with Rabri is especially famous. Semolina based desserts are also pretty famous. South Asian sweets are distributed and eaten on all local occasions. Kulfi is especially famous among local ice cream delights.
Breads are of various types and forms. Flat (unleavened) breads as well as raised breads are eaten on a daily basis. Other variants of bread are made on an occasional basis. Raised breads are known as 'Khamiri Roti'. Sunflower and Flax seeds are also added in some breads occasionally. The breads may be made of different types of flour and can be made in various ways:
- Baked in the tandoor like naan, Tandoori roti, Kulcha, or Lachha Paratha
- Dry baked on the Tava (Indian griddle) like Phulka or Chapati, jowar ki roti, baajre ki roti and Makki ki roti (these are also smeared with white butter)
- Shallow fried like Paratha, Keema Paratha, Potato or Radish Paratha
- Deep fried like Puri and Bhatoora (a fermented dough)
The Indian spices are used as Punjab is historically Indian region.
Punjab have diverse beverages as well. Some are derived from animal fats like lassi. Mango lassi, Mango Milkshake, Chaas etc. Others are juices derived from vegetables and fruits. Water Melon shake, carrot juice, tamarind juice ( Imli ka paani) are famous among fruit juices. Shikanjvi and neembu paani drinks are specifically famous in hot summer season.
The local regional drinks in Punjab also includes Doodh soda ( Milk Soda) and bantay ( local soda drink ) in Pakistan.
|Wikimedia Commons has media related to Cuisine of Punjab.|
- http://clayoven.wordpress.com/2008/08/29/1-building-a-clay-oven-the-basics/ : Clay Oven
- http://nomnompaleo.com/post/15235810877/d-i-y-ghee : Ghee making
- http://showmethecurry.com/curries/punjabi-kadhi.html :Yogurt curry
- http://indianfood.about.com/od/vegetarianrecipes/r/bainganbharta.htm : Baingan Ka Bharta Recipe
- http://indianfood.about.com/od/vegetarianrecipes/r/chatpatiarvi.htm : Arvi Recipe
- http://www.bbc.co.uk/food/recipes/indianricepuddingkhe_90219 :Kheer ( Rice Pudding Recipe)
- http://cooks.ndtv.com/recipe/show/suji-ka-halwa-100564 : Suji Ka Halwa
- http://www.vegrecipesofindia.com/sweet-lassi-punjabi-lassi/ : Lassi recipe
- http://www.simplyrecipes.com/recipes/mango_lassi/ : Mango Lassi Recipe
- http://www.bbc.co.uk/food/recipes/mangolassi_74038 :BBC Food Mango Lassi Recipe
- http://www.vegrecipesofindia.com/mango-milkshake-recipe/ :Mango Milkshake
- http://whatscookingamerica.net/Beverage/MangoLassi.htm : Mango Milkshake
- http://www.vegrecipesofindia.com/chaas-recipe-buttermilk-recipe/ : Salted Chaas Recipe
- http://www.vegrecipesofindia.com/pudina-chaas-recipe/ : Pudina Chaas
- http://www.vegrecipesofindia.com/watermelon-juice-fresh-watermelon-juice/ : Water Melon Shake
- http://maayeka.blogspot.de/2013/03/gobhigajar-aur-shalgum-ka-achar-punjabi.html : Punjabi Mix Vegetable Pickle Recipe
- http://www.vegrecipesofindia.com/punjabi-mango-pickle/ :Mango Pickle Recipe
- http://www.jopreetskitchen.com/2013/06/punjabi-mango-pickle-aam-ka-achaar.html : Mango Pickle Recipe