A Comprehensive Encyclopedia of Punjabi Cuisine

Think of the emerald-hued mustard fields of Punjab, and what is the first thing that comes to mind? Yes, it is indeed tandoori cuisine. Folk from Punjab were the first in the nation to use the 'tandoor', a cylindrically shaped oven of clay, to cook roti and paratha. The crispy, unleavened bread that is correctly charred to just the right temperature, tandoori roti, has a soft interior. It is savory precisely because of its tender crust surrounded by layers of the flaky and slightly brownish, amber marginal periphery. All forms of stuffed bread, such as naan, kulcha, and rumali roti, are also quite popular in the lower Shivaliks and the plainlands beneath. They are ideal for vegetarians in regions such as Haridwar and Hrishikesh.

Let’s Talk About Everyone’s Favorite Drink!

Furthermore, Lassi is synonymous with regions in the north, especially Punjab. The rich, creamy dahi extracted from milk, a couple of cubes of ice dropped within the tumbler, makes the perfect dessert.

The Most Loved and Famous Dishes of Punjab

Succulent pieces of meat dipped in a bowl overflowing with thick buttery jus, the traditional and well-known butter chicken is piquant, tangy, and is a must for gourmets and connoisseurs of exotic dishes.

Chole bhature is another dish that originated in Punjab but has spread its feelers all across India. It consists of chickpeas enmeshed in garlic, spices and flavored with tomato slices. Puri (bhatura), or a form of fried, delicate bread, is eaten along with the interwoven seasoning. The chickpeas may also be boiled in case of certain variants.

Punjab, the home to rajma, also presented the subcontinent with the mouth-watering dal makhani countered with naan. Black lentils mixed with tomato paste added to ginger and garlic provide a good contrast to herbs and spices from north India. Curd may be added for a sense of opposing tastes.

With five rivers converging in the plains of Punjab, the Machchli Amritsari is the dream choice for those who revel in seafood, although these are freshwater species. Cumin, coriander, and carom seeds are cleverly added to the golden bursts of the sharpness of lemon.

Grilled, skewered, butchered on a spike, the color of sunlight sparkling on bright yellow pieces of cottage cheese, paneer tikka adds a soft milkiness to your tongue. It is often smeared with a sauce made out of chili, pepper, and several spices.

Murg Malaiwala is a dish that comprises chunks of meat plunged into a brook of milk and dahi, peppered with herbs.

Last But Not Least

Fritters, battered and deep-fried, is a piece of dough. These are known as pakoras in the Indian subcontinent. A jus of butter, gram flour, and masala or spices form the base with which the pakoras are smeared. This dish, called the Punjabi Kadhi Pakora, is a delectable snack.

You will find every one of these plats du jour in Delhi, despite them being a part of Punjabi cuisine. Go on a trip to Punjab Grill, the best Punjabi Restaurant in Delhi at Select CITYWALK, and splurge. Dig in!