Punjab cuisine

tips on Punjab
food & beverages

 

Why Punjab
cuisine is special

Many gourmets believe that the Punjab is India's land of milk and honey - and that it has the best cooks in the nation. The food is rich, creamy and robust. Subtlety is not a priority.

Punjab cuisine insights

Dairy products

Cooks liberally use them including curds, cream, ghee (clarified butter) and churned milk (buttermilk).

Stuffed foods

Diners in the Punjab love them. Stuffed paratha bread is particularly popular, especially when filled with vegetables.

Wheat

It, not rice, is the leading starch staple in the Punjab diet.

Historical influence

The external roots of Punjab cooking lie in ancient Persia and the Mughal Dynasty.

Famous specialties
of Punjab

Tandoori Murg

One of India's finest dishes. A halved or quartered chicken (murg) is marinated in yogurt and spices, then broiled inside the tandoor, a five-foot-deep jar shaped clay oven, usually sunk vertically in the ground.

Tikka Murg

Marinated large boneless chicken cubes are skewered then quickly cooked inside a scorchingly hot tandoor oven.

Biryani

A fragrant Punjab adaptation of the Middle Eastern Pilaf. The main ingredient rice is cooked in a pan with meat and/or vegetables, fruit and nuts, and spices.

Rajma

Red kidney beans are simmered for several hours in a seasoned broth.

Sarson Ka Sag

Mustard leaves are simmered, then sauteed. The leaves become enticingly coated with a thick curry sauce.

Makki Di Roti

Cornbread (a wintertime treat). A perfect companion for the Sarson Ka Sag vegetarian dish.

Lassi

A refreshing yogurt drink. Comes sweetened or salted.

Clickable cuisine maps

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