Regional Cuisines- Punjab

Punjabi Cuisine

Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. One of its main features is its diverse range of dishes and the amounts of ghee and butter used in this particular cuisine is phenomenal. 

Punjabi cuisine is a culinary style that originated in Punjab, a province in northern India that is currently divided into two parts, one Indian and the other Pakistani. This cuisine has a long history of cooking styles that are both distinct and regional. One is a unique style of tandoori cooking that is now well-known throughout India, the United Kingdom, Canada, Hong Kong, and other parts of the globe.

Punjabi cuisine relies heavily on dairy ingredients. Cow and water buffalo milk are very popular. Milk is consumed, added to tea or coffee, used to produce homemade dahi (yoghurt), butter, and paneer, a typical Punjabi cottage cheese. Traditionally, yogurt is made every day. Curd is used as dressing for many raita dishes, to prepare Kadhi, to prepare cultured buttermilk (Chaas), and as a side dish in a meal. Buttermilk is used in making various kinds of Lassi. 

Some of the popular dishes of Punjab are:

-Tandoori chicken

-Hara bhara kebab

-Amritsari fish fry

-Chicken tikka

-Palak paneer

-Butter Chicken

-Dal makhani

-Sarso ka Saag and Makki di Roti

-Chhole Bhature 

-Lacha paratha

-Amritsari kulcha

-Jeera rice

-Lassi

-Masala chaas

-Pinni

-Gulab jamun 

I will be sharing quick and easy recipes of Punjabi Cuisine so just let me know which recipe should I share first!