Punjabi cuisine

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Ingredients and types of food Main dishes • Desserts • Bread • Drinks • Snacks • Spices • Condiments

Preparation and cooking Handi • Karahi • Tava • Uruli • Other

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View of Gawalmandi Food Street in Lahore, Punjab, Pakistan.

Punjabi cuisine (Punjabi: ਪੰਜਾਬੀ ਪਕਵਾਨ, Urdu: پنجابی پکوان punjabi pakawan) is food from the Punjab region of northwestern India and eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of the main features of Punjabi cuisine is its diverse range of dishes. Home cooked and restaurant Punjabi cuisine can vary significantly, with restaurant style using large amounts of ghee, clarified butter, with liberal amounts of butter and cream, with home cooking concentrating on mainly upon preparations with Whole Wheat, rice and other ingredients flavored with masala. For example, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the Punjab region, there are different preferences. People in the area of Amritsar prefer stuffed parathas and milk products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as Mah Di Dal and Saron Da Saag. The food is tailor-made for the Punjabi lifestyle in which most of the rural folk burn a lot of calories while working in the fields. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi speciality especially for non-vegetarian dishes. Many of the most popular elements of Anglo-Indian cuisine - such as Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from the Punjab.^{[citation needed]}

Gallery of Punjabi Dishes

Tandoori chicken is a popular dish in Punjabi cuisine.

A variety of Punjabi dinner cuisines - Starting from the left, Aloo Gobi, Seekh Kehbab, and Beef Karahi

Mint salted lassi from Punjab, Pakistan.

Mint Parantha from Punjab, India

Typical dishes

Meat (Standard English) or Non-Vegetarian (Indian English)

• Chicken - Tandoori Chicken, Butter Chicken, Chicken Tikka, etc.
• Lamb - Rogan Josh, Bhuna Ghosht, Kadhai Ghost, Raan Gosht, Dal Gosht, Saag Gosht, Nihari Gosht, Rara Gosht, Paye da Shorba, etc.
• Beef - Nihari Beef, Beef Pasanda, Kadhai Beef, etc.
• Fish - These are all freshwater fish dishes like Amritsari Fish, Tandoori Fish, Fish Tikka, Fish Pakora, etc.
• Kebabs - Various lamb, chicken and beef kebabs.
• Biryanis - Chicken Biryani and Lamb Biryani.
• Keema Naan - Chicken mince and lamb mince stuffed Naan.
• Pickles - Lamb Pickle and vegetable Pickle.

Vegetarian

Pulse, bean and / or lentil preparations:

• Sarson Da Saag (a dish prepared from green mustard^{[disambiguation needed ]} leaves and stem with Makki Roti (bread made by corn flour)
• Mushroom & Bean Sabzi
• Dal makhani (Pulses with butter)
• Rajma (Red kidney bean) and Rice
• Dal Amritsari
• Rongi (Black eyed bean)
• Choley (eaten with Naan or Kulcha)

Other vegetarian dishes

• Kadhi Pakora (Traditional curry with Pakoras) and rice

Kadhi is a type of curry made by cooking gramflour with curd or buttermilk. Fried lumps (Pakoras) of gramflour with salt and chillies are also added. It is eaten with rice.

• Paneer
• Phirni
• Jalebi
• Malpua
• Sheer korma
• Pakoras
• Samosas

Bread preparations

Punjabi breads are both flat (unleavened) breads as well as raised breads. The breads may be made of different types of flour and can be made in various ways:

1. Baked in the tandoor like Naan, Tandoori roti, Kulcha, or Lachha Paratha
2. Dry baked on the Tava (Indian griddle) like Phulka or Chapati, jowar ki roti, baajre ki roti and the very famous Makki ki roti (these are also smeared with white Butter)
3. Shallow fried like Paratha, Keema Paratha, Potato or Radish Paratha
4. Deep fried like Puri and Bhatoora (a fermented dough)

Naan is also very popular. It is served with most of the dishes made at an Indian restaurant.

See also

	Punjab portal
	Food portal

• Indian cuisine
• Pakistani cuisine
• Punjabi culture

References