The key is to perfectly balance the different flavours, so that no single flavour becomes overwhelming. Spices are like garam masala, coriander powder, cumin and carom seeds are used generously. Most star curries are cooked in 'desi ghee' and breads to go with them are served 'makhan mar ke'.
People in Punjab are also passionate about cooking with gheeand butter. naan, rumali roti, kulchas (stuffed bread) and parathas are some of the popular bread varieties here. Moreover, being a wheat producing area, Punjabis are known for experimenting with breads. Since the state boasts of being one of the largest consumers of milk, you will never sit down to eat in Punjab without a glass of lassior chaach by your side. It is believed that tandoori chicken was invented in Peshawar as recently as the 1930s and became popular thereafter.īest punjabi dishes: Despite being the land of five rivers, you won't find much seafood on the menu Back in the day, people living in the Punjab region were the first ones to learn the art of cooking with the tandoor. It is believed that the 'tandoor' originated in Persia and was introduced to India by the Arabs. Punjab is home to authentic tandoori food. Bold textures and hearty ingredients are what make Punjabi cuisine so popular all across North India.
#Punjabi full
Punjabi food is a lot like Punjabis - rich, robust and full of life. What makes Punjab different from the other states is its culinary treasure, it is a state synonymous with food.
Sarson ka Saag, Chole Bhature and Dal Makhni are just a handful of vegetarian Punjabi specialities with fans across the globe. Think of Punjab and you can imagine its earthy heritage of lush green fields and robust lifestyle. While meat lovers can never have enough of the evergreen Butter Chicken, Bhuna Gosht, Tandoori Chicken and Amritsari Machchi, vegetarian fare is equally delightful. Punjabi Recipes: One of the most impressive things about Punjabi food is its variety.
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