Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. It shares several characteristics with the cuisine of Kashmir and other adjacent states. Punjabi cuisine is diverse, and varies regionally. The local cuisine is influenced by the agriculture and farming lifestyle that has been prevalent throughout Punjab for centuries, and supported by locally grown staple foods. While many Punjabi dishes are common in other regions of India and Pakistan, some dishes are exclusive to Punjab, including sarson da saag, tandoori chicken, shami kebab, and makki di roti.
1) Tandoori chicken
The dish consists of roasted chicken prepared with yogurt and spices.The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
2) Chana masala
It is also known as chole masala or channay. The main ingredient is chickpeas. It is fairly dry and spicy with a sour citrus note. Along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder, crushed pomegranate seed and garam masala.
3) Paratha
It is an amalgamation of the words parat and atta which literally means layers of cooked dough. Parathas are usually stuffed with boiled potatoes, leaf vegetables, radishes, cauliflower, and/or paneer.
4) Halwa poori
The dish consists of poori bread with chana masala, along with halwa. Halwa Poori is eaten at all times, but it is usually a part of breakfast or an early evening meal. It is also eaten by Muslims during Ramadan and during the occasion of religious festivals.
5) Butter chicken/murgh makhani
It originated in the 1950s, in the kitchens of Moti Mahal in Daryaganj, Delhi. The chicken is traditionally cooked in a tandoor; but may be grilled, roasted or pan fried in less authentic preparations. Authentic Indian preparations are typically more spicy and less sweet than preparations served in Western countries.
6) Makki di roti and Sarson da saag
Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag. Sarson da saag is a popular vegetable dish made from mustard leaves (sarson) and spices and Makki di roti is a flat, unleavened Indian bread made from corn flour which is baked on a tava.
7) Shami kebab
It is a popular local variety of kebab. It is composed of a small patty of minced or ground meat with ground chickpeas, egg to hold it together, and spices.
8) Bhatoora
It is a fluffy deep-fried leavened bread. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature.
9) Kulcha
It is a type of leavened bread made from maida and/or wheat flour. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole
10) Gajar Ka Halwa
It is a sweet dessert pudding associated mainly with the state of Punjab. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios.
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