Punjabi cuisine

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This article is part of the series Indian cuisine

Regional cuisines

North India Awadhi – Bihari – Bhojpuri – Kashmiri Punjabi – Sindhi - Rajasthani – Uttar Pradeshi Mughlai - more..

South India Andhra – Karnataka – Kerala – Tamil Hyderabadi – Udupi – more..

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West India Goan – Gujarati – Marathi – Malvani & Konkani – Parsi - Mangalorean

Other Indian Chinese - Nepali Jain (Satvika) – Anglo-Indian Chettinad – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Uruli – Other

See also:

History – Etiquette Indian chefs – Cookbook: Cuisine of India

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Punjabi cuisine (from the Punjab region of Northern India and Western Pakistan) Punjabi cuisine 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 clarified butter, known locally as ghee, with liberal amounts of butter and cream with home cooked concentrating on mainly upon preparations with wheat and other ingredients flavored with masalas (spices). Though wheat varieties form their staple food, Punjabis also cook rice During winter a delicacy, Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar cane juice.

Within the area itself, 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 (Sarson Ka Saag). 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. Tandoori food is a Punjabi speciality especially for non-veg 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.

Contents 1 Typical dishes 2 Bread preparations 3 See also 4 References

[edit] Typical dishes

This article is part of the series Pakistani cuisine

Regional cuisines

PAKISTAN Punjabi – Sindh – Pashtun – Balochi Mughlai - Kashmiri - Parsi- Lahore Gujarati - Bihari

Other Pakistani Chinese – Fast food

Ingredients and types of food

Main dishes – Desserts – Bread Drinks – Snacks – Spices – Condiments

Preparation and cooking

Handi – Karahi – Tava – Tandoor – Other

See also:

History – Etiquette Pakistani chefs – Cookbook: Cuisine of Pakistan

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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 Meat, Nihari Gosht, Rara Gosht, Kebabs, Paye ka Soup, etc.
• Fish - These are all Freshwater fish dishes like Amritsari Fish, Tandoori Fish, Fish Tikka, etc.
• Biryanis - Chicken Biryani and Lamb Biryani.
• Keema Naans - Chicken mince and Lamb mince stuffed Naans.
• Pickles - Lamb Pickle and Pork Pickle.

Vegetarian:

Pulse, bean and / or lentil preparations:

• Sarson Saag with Makki Roti
• Mushroom & Beans Sabzi
• Dal makhani/Dal Handi
• Rajma (Red kidney bean) and Rice
• Dal Amritsari
• Rongi (Black eyed bean)
• Choley (eaten with Naan)
• Punj ratani dal (mixture of 5 lentils)

These are generally soaked overnight or for at least 8 hours and gently simmered on the embers of a 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 shredded coriander leaves and juliennes of ginger.

Other vegetarian preparations:

• Kadi Pakora and Rice
• Kadhai Paneer
• Shahi Paneer
• Phirni
• Jalebi
• Malpua
• Sheer korma (also called Saviyan)
• Pakoras
• Samosas

[edit] Bread preparations

The Punjabi breads are both flat 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, lachha paratha
2. Dry baked on the tava (Indian griddle) like phulka or chapati, 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 puri and bhatoora (a fermented dough)

The tandoor also allows for tasty chicken and meat preparations including seekh kebab, tandoori chicken, reshmi tikka and malai tikka. Naan is also very popular. It is served with most of the dishes made at a Indian restaurant.

[edit] See also

• Punjabi Culture
• Indian cuisine
• Pakistani cuisine

[edit] References

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