Punjabi cuisine is a

culinary Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

style originating in the

Punjab Punjab (; ; also romanised as Panjāb or Panj-Āb) is a geopolitical, cultural, and historical region in South Asia. It is located in the northwestern part of the Indian subcontinent, comprising areas of modern-day eastern Pakistan and no ...

, a region in the northern part of

South Asia South Asia is the southern Subregion#Asia, subregion of Asia that is defined in both geographical and Ethnicity, ethnic-Culture, cultural terms. South Asia, with a population of 2.04 billion, contains a quarter (25%) of the world's populatio ...

, which is now divided into an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.

History

The local cuisine of Punjab is heavily influenced by the

agriculture Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created ...

and

farming Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created ...

lifestyle prevalent from the times of the ancient

Indus Valley civilization The Indus Valley Civilisation (IVC), also known as the Indus Civilisation, was a Bronze Age civilisation in the northwestern regions of South Asia, lasting from 3300 BCE to 1300 BCE, and in its mature form from 2600 BCE ...

. Dishes similar to

tandoori chicken Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a '' tandoor'', a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in ...

may have existed during the Harappan civilization during the

Bronze Age The Bronze Age () was a historical period characterised principally by the use of bronze tools and the development of complex urban societies, as well as the adoption of writing in some areas. The Bronze Age is the middle principal period of ...

India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; the List of countries by population (United Nations), most populous country since ...

. According to the archeologist Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones with char marks have also been unearthed. Harappan houses had keyhole ovens with central pillars which were used for roasting meats and baking breads.

Sushruta Samhita The ''Sushruta Samhita'' (, ) is an ancient Sanskrit text on medicine and one of the most important such treatises on this subject to survive from the ancient world. The ''Compendium of Sushruta, Suśruta'' is one of the foundational texts of ...

records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices. According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.

Basmati Basmati () is a variety of long, slender-grained aromatic rice which originates from the Indian subcontinent, mainly in the regions of Nepal, Punjab, Haryana, Sindh and many other states and provinces of India and Pakistan. Mintparatha

Style of cooking

There are many styles of cooking in Punjab. In the villages many people still employ the traditional methods and equipment for cooking purposes. This includes wood-fired and

masonry oven A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, Rock (geology), stone, clay (clay oven), or cob (material), cob (cob oven). Though traditionally wood- ...

s. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the

tandoor A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti (as well as leavened ones, such as naan) and to roast meat. Tandoors are predominantly use ...

. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. This style of cooking became popular throughout India after the 1947 partition when Punjabis resettled in places such as Delhi. According to Planalp (1971), "the Panjab-style underground oven known as tandur is becoming increasingly popular in New Delhi" pointing to the Punjabi style of the tandoor. In rural Punjab, it is common to have communal tandoors, which are also called ''Kath'' ''tandoors'' in

Punjabi Punjabi, or Panjabi, most often refers to: * Something of, from, or related to Punjab, a region in India and Pakistan * Punjabi language * Punjabis, Punjabi people * Punjabi dialects and languages Punjabi may also refer to: * Punjabi (horse), a ...

Staple foods

Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India. Therefore, dairy products form an important component of Punjabi diet. Dairy products are a staple in Punjabi cuisine. Both cow milk and

water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...

milk are popular. Milk is used for drinking, to add to tea or coffee, to make homemade dahi (yogurt), for butter and making traditional Punjabi cottage cheese called

paneer Paneer (), is a fresh acid-set cheese, common in cuisine of South Asia, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Pa ...

. Traditionally, yogurt is made every day using previous day's yogurt as the starting bacterial culture to ferment the milk. Curd is used as dressing for many

raita Raita is a side dish and condiment in Indian cuisine made of dahi (curd), dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or, in the case of boondi raita, with fried droplets of batter made from besan (ch ...

dishes, to prepare

Kadhi Kadhi or karhi is a yogurt-based dish originating from Rajasthan, India. It is made by simmering yogurt with besan (gram flour) and spices until it forms a thick, tangy gravy. It is sometimes mixed with pakoras (deep-fried fritters). It is ...

, to prepare cultured buttermilk (

Chaas Chaas ( gu:છાશ ''chhash'', hi:छाछ ''chhachh'') is a curd-based drink popular across the Indian subcontinent. In Magahi and Bundeli, it is called ''Mattha''. In Rajasthani it is called ''Khati chaas'' or ''khato,'' in Odia it is cal ...

), and as a side dish in a meal. Buttermilk is used in making various kinds of ''

Lassi Lassi () is a Dahi (curd), yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished ...

''. It may also be used in curry preparations. Milk is also the prerequisite ingredient for

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

and

Ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

(clarified butter).

Food additives and condiments

Food additive Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used f ...

s and

condiments A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. ...

are usually added to enhance the flavor of the food. Food coloring as additive is used in sweet dishes and desserts.

Starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...

is used as a bulking agent.

Common dishes

Breakfast

Breakfast recipes with respect to different regions within Punjab varies. Common ones are chana masala, nan, chole kulche, aloo paratha, paneer paratha, gobi paratha, paratha with curd, paratha with butter,

halwa poori ''Chole bhature'' is a food dish popular in the northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a deep-fried bread made from maida. Chole bhature is often eaten as a ...

bhatoora Bhatura also known as batoora, bhatoora, batura, or pathora (, is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakfast dish in northern and eastern India. P ...

falooda A ''falooda'' () is a Mughlai cold dessert made with vermicelli. It has origins in the Persian dish '' faloodeh'', variants of which are found across West, Central, South and Southeast Asia. Traditionally it is made by mixing rose syrup, ver ...

, makhni doodh, Amritsari

lassi Lassi () is a Dahi (curd), yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished ...

masala chai Masala chai (; ) is a popular beverage originating from South Asia. It is made by brewing black tea (usually crush, tear, curl) in milk and water, and then by sweetening with sugar. Adding aromatic herbs and spices creates masala chai. The t ...

tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...

, Amritsari

kulcha Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India India, officially the Republic of India, is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area; ...

dahi vada Dahi vada or Dahi Bada ( Devnagari: दही वड़ा) is a type of ''chaat'' (snack) originating from the Indian subcontinent. It is prepared by soaking vadas (fried lentil balls) in thick dahi (curd). Names Dahi vada is also known as "d ...

, dahi,

khoa Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is l ...

paya Paya may refer to: Places * Paya, Boyacá, a municipality in the department of Boyacá, Colombia * Paya, Dominican Republic, a municipal district of the Baní municipality * Paya, India, a town in Arunachal Pradesh state of India * Paya Jaras, ...

, aloo

paratha Paratha (, also parantha/parontah) is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. ...

with butter, panjeeri with milk. In the upper Punjab Pakistan the Lahori Katlama is famous for breakfast as well.

Meat

Poultry Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typ ...

, lamb and

goat meat Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''O ...

are the preferred meat sources in different regions of Punjab. Many dishes of meat variety is available and some of them are named below. Chickentandoori

Biryani Biryani () is a mixed rice dish originating in South Asia, made with rice, meat (chicken, goat, lamb, beef) or seafood (prawns or fish), and spices. To cater to vegetarians, the meat or seafood can be substituted with vegetables or pane ...

: lamb, chicken, and beef *

Pilaf Pilaf (), pilav or pilau () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving ...

: Beef and Lamb *

Kebab Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables an ...

: braised chicken, beef, or lamb meat, commonly served with

naan Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia ...

and flat bread. *

Keema Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, inclu ...

: Braised minced lamb meat, commonly served with naan. * Lamb: including

rogan josh Rogan josh ( English: /ˌroʊɡən ˈdʒɑʃ/);Rogan Josh
Oxford English Dictionary ), also spell ...

, Bhuna Gosht,Know your state Punjab by gurkirat Singh and Anil Mittal Airhunt Publications Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht,

Nihari Nihari (; ; ) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chic ...

, Rara Gosht, Paye da Shorba *

Shami kebab Shami kabab or shaami kabab is a South Asian variety of kebab, composed of a shallow fried small patty of minced meat, generally beef, but occasionally lamb or mutton (a chicken version exists as well), with ground chickpeas, egg as binder, ...

chicken karahi Chicken karahi, or kadai chicken, is a chicken dish from South Asia. It is known as gosht karahi when prepared with Goat meat, goat or Lamb and mutton, lamb meat instead of chicken. It is noted for its spicy taste and is notable in South Asian ...

, Amritsari

, Punjabi Karhi (the chicken yogurt curry of Punjab),

Butter Chicken Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter (''makhan'')-based gravy. The gravy is typically known for its rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The dish orig ...

(Murgh Makhni),

chicken tikka Chicken tikka is a chicken dish popular in India, Bangladesh, Pakistan and the United Kingdom. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called or over charcoal after marinating in Indian spices and ...

Paye A pay-as-you-earn tax (PAYE), or pay-as-you-go (PAYG) is a withholding of taxes on income payments to employees. Amounts withheld are treated as advance payments of income tax due. They are refundable to the extent they exceed tax as determined ...

. * Kunna

Gosht Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht and the wor ...

, slow cooked meat prepared in Kunna (mitti ki bartan (clay utensil)) *

Haleem Haleem or halim is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by slow cooking the ...

is made of meat (beef or chicken) slow cooked with a mixture of legumes softened by overnight cooking it is a protein rich food with spices and aromatics like nutmeg served with wedge of lemon and sautéed onions.

Fish

Since Punjab is a landlocked region,

freshwater fish Freshwater fish are fish species that spend some or all of their lives in bodies of fresh water such as rivers, lakes, ponds and inland wetlands, where the salinity is less than 1.05%. These environments differ from marine habitats in many wa ...

, and not

marine fish Saltwater fish, also called marine fish or sea fish, are fish that live in seawater. Saltwater fish can swim and live alone or in a large group called a school. Saltwater fish are very commonly kept in aquariums for entertainment. Many saltwater ...

, forms an important part of the cuisine.

Carp The term carp (: carp) is a generic common name for numerous species of freshwater fish from the family (biology), family Cyprinidae, a very large clade of ray-finned fish mostly native to Eurasia. While carp are prized game fish, quarries and a ...

rohu The rohu, rui, ruhi or roho labeo (''Labeo rohita'') is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture. Description The rohu is a large, silver-colored fish of ...

and

catfish Catfish (or catfishes; order (biology), order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Catfish are common name, named for their prominent barbel (anatomy), barbels, which resemble a cat's whiskers, though not ...

are the most commonly prepared fish. Other fish types include thela machi and

tilapia Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically mos ...

. Recently,

shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ...

has been introduced. Fish tikka is an Amritsari speciality.

Vegetarian

Khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

, a grain-and-lentil dish:Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan In the

, khichdi is made of millet flour,

mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...

s and moth lentils (

Vigna aconitifolia ''Vigna aconitifolia'' is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean. The pods, sprouts and protein-rich seeds of this crop are commonly consume ...

). However, khichdi made of rice and red lentils or mung beans is also consumed. *

Rajma Rājmā (, , ), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It ...

, Rajma is the Hindi word for Red

kidney bean The kidney bean is a variety of the common bean (''Phaseolus vulgaris'') named for its resemblance to a human kidney. Classification There are different classifications of kidney beans, such as: *Red kidney bean (also known as common kidney ...

s. Beans are cooked on medium spicy onion-tomato gravy and most often served with steamed rice and sometimes with Indian flatbread called

Chapati Chapati (alternatively spelled chapathi; pronounced as IAST: ), also known as ''roti'', ''rooti'', ''rotee'', ''rotli'', '' rotta'', ''safati'', ''shabaati'', ''phulka'', ''chapo'' (in East Africa), ''sada roti'' (in the Caribbean), ''poli'' (i ...

(Phulka in Punjab region). *Paneer (freshly made cottage cheese) Recipes like shahi paneer,

khoya paneer Khoya paneer is a popular North Indian dish made with paneer (Indian cottage cheese), khoya (thickened milk), onion, garlic, ginger, tomato and Indian spices. It is a gravy dish and usually tastes spicy. It is commonly available in restaurant ...

, Paneer Kofta (paneer chunks battered and fried, then simmered in a spicy gravy), Amritsari Paneer, Matar Paneer (paneer with green peas), paneer paratha (wheat flatbread stuffed with paneer), Palak Paneer *

Panjiri Panjiri is an Ayurvedic sweet dish from the Indian subcontinent which is specially prepared for Krishna Janmashtami festival. The sweet panjiri evolved from an Ayurvedic preparation called ''Panchajīraka''. Etymology The term ''panjīrī'' is d ...

: This is a traditional North Indian dessert and is popular in Punjab region as well. which has a generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum, poppy seeds and fennel seeds to make the traditional dish of 'panjri' or also known as 'dabra'. * Churri: It is made in different flavours salty and sweety but most famous type is mixing crushed wheat chapati, sugar and real cow ghee. *

Legumes Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consu ...

: a variety of legumes are used, including

chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, garbanzo, garbanzo bean, or Egypt ...

pigeon peas The pigeon pea (''Cajanus cajan'') or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in ...

red lentils The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual legume grown for its lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in pods, usually with two seeds in each. Lentil seeds a ...

red kidney beans The kidney bean is a variety of the common bean (''Phaseolus vulgaris'') named for its resemblance to a human kidney. Classification There are different classifications of kidney beans, such as: *Red kidney bean (also known as common kidney b ...

(originally an import from the Americas) and

black gram The black gram or urad bean (''Vigna mungo'') is a bean grown in South Asia. Like its relative the mung bean, it has been reclassified from the genus ''Phaseolus'' to ''Vigna''. The product sold as black gram is usually the whole urad bean, wher ...

. Legumes may be used singly or in combination like

Dal Makhani Dal is a term in the Indian subcontinent for dried, split pulses. Dal or DAL may also refer to: Places Cambodia *Dal, Ke Chong Finland * Laakso, a neighbourhood of Helsinki India * Dal Lake, in Srinagar, Jammu and Kashmir, India * Dal ...

Saag Saag also spelled sag, saagh or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finel ...

: a variety of leafy greens (including spinach and mustard greens), typically cooked down to a stew, tempered with ginger, tomato, onion, garlic, chilies and other spices, and often enriched with paneer or cream. Bathua is also added to enhance the flavor. It is served with butter on top and with makki ki roti. Saag is a winter and spring delicacy; it is one of the most popular dishes of Punjab. * Eggplant:

Baingan bharta Baigan bharta, also spelled ''baingan'' ''bharta'' or ''baigan chokha'' (mashed eggplant) is an Indian dish prepared by mashing or mincing grilled eggplant (''baigan'') with tomato, onion, herbs and spices, with variations being common from che ...

is similar to

baba ghanoush Baba ghanoush ( , , ;"baba ghanouj"
(US) ...

in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of

tahini Tahini () (, or in Iraq: (rashi-راشي)) is a Middle Eastern condiment (a seed butter) made from ground sesame seeds. The most common variety comes from hulled seeds, but unhulled ones can also be used; the latter variety is slightly bitter, ...

. * Punj Ratani Dal: A thick gravy that uses 5 legumes, with tomato, browned onion and spices. * Punjabi

Pakora (traditional

curry Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internatio ...

with rice). Kadhi is a type of curry made with yogurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Deep-fried lumps of spiced chickpea-flour batter (''pakoras'') are also added. * Punjabi Lassi paneer: In the

, it is traditional to prepare

and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs. Lassi paneer cannot be cut into cubes as paneer from milk can be.

Snacks

* Toasted grains: In

, toasting corn and wheat grains on the

Punjabi bhathi Punjabi, or Panjabi, most often refers to: * Something of, from, or related to Punjab, a region in India and Pakistan * Punjabi language * Punjabi people * Punjabi dialects and languages Punjabi may also refer to: * Punjabi (horse), a British ...

is a traditional snack preparation. *

Samosa A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ...

s *

Golgappa Panipuri or golgappa is a deep-fried breaded hollow spherical shell - about in diameter - filled with a combination of potatoes, raw onions, chickpeas, and spices. It is a common snack and street food in the Indian subcontinent. It is of ...

Raita and chutney

Along with all types of main dishes

chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ...

is also served.

Sweets and desserts

Punjabi cuisine includes various types of

dessert Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, ...

s and Mithyai which include: * Amritsari *

Kheer Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, ...

, dessert made of

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

and dry fruits *

Khoya Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is l ...

Kulfi Kulfi () is a frozen dairy dessert from the Indian subcontinent. It is often described as "traditional Indian ice cream". Kulfi originated in 16th-century Delhi during the Mughal era. It is part of the national cuisines of India and Pakistan a ...

, an

ice-cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring ...

-like dessert *

Malpua Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with afternoon tea or as a dessert originating from the East Indian subcontinent, popular in Bhutan, India, and Nepal. History Barley was t ...

Rabri ''Rabri'', Rabdi or Rabidi (IAST: Rabaḍī) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale ye ...

Semolina Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or ma ...

-based desserts:

Halva Halva (also halvah, halwa, halua, and other spellings; ) is a type of confectionery that is widely spread throughout the Middle East and North Africa, Eastern Europe and the Balkans, Central Asia, and South Asia. The name is used for a broad va ...

* Sheer korma *

Kaju katli Kaju katli () is an Indian dessert. ''Kaju'' means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). ''Kesar kaju katli'' includes saffron. It is similar to barfi, but unlike ...

*Atte ka halwa (Kadah) *Pude – usually made during the rainy season * Pinni – Made with desi ghee, wheat flour, almond and jaggery *

Gulab jamun Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial popu ...

Jalebi ''Jalebi'' is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''zoolbia'', ''jerry'', ''mushabak'', ''z'labia'' ...

Burfi Barfi or ''burfi'' is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its name comes from the Persian and Urdu word (''barf'') for snow. ''Barfi'' is consumed throughout India, Bangladesh and Pakistan and is es ...

. *Gajrela Suwaiah-a sweet milk based desert with a special type of pasta

Bread

Punjabis eat a variety of

breads Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

. Flatbreads and raised breads are eaten on a daily basis. Raised breads are known as ''khamiri roti''.

Sunflower The common sunflower (''Helianthus annuus'') is a species of large annual forb of the daisy family Asteraceae. The common sunflower is harvested for its edible oily seeds, which are often eaten as a snack food. They are also used in the pr ...

and

flax Flax, also known as common flax or linseed, is a flowering plant, ''Linum usitatissimum'', in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. In 2022, France produced 75% of t ...

seeds are also added in some breads occasionally. The breads may be made of different types of flour and can be made in various ways: *

Baked Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually t ...

in the

, tandoori

roti Roti is a round flatbread originating from the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, East African, and Southeast African countries. It is made from stoneground whole-wheat flour, kno ...

, or lachha

* Dry baked (Indian griddle), (these are also smeared with white butter) * Shallow fried like

* Deep fried like puri, Kachori and

fermented Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic compound, Organic molecules, such as glucose or other sugars, are Catabo ...

dough) *

Salt-rising bread Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast.Bardwell, G., Brown, S. R. (2016) ''Salt Rising Bread: Recipes and Heart ...

: Salt-rising bread is a unique bread found only in the

Salt Range The Salt Range ( and Namkistan نمکستان) is a mountain range in the north of Punjab province of Pakistan, deriving its name from its extensive deposits of rock salt. The range extends along the south of the Potohar Plateau and the north ...

region of Punjab, Pakistan. Since rock salt is readily available in the salt range, many people in the past made use of salt instead of yeast to leaven the bread. *

Papar The ''Papar'' (; from Latin , via Old Irish, meaning "father" or "pope") were Irish monks who took eremitic residence in parts of Iceland before that island's habitation by the Norsemen of Scandinavia. Their existence is attested by the early ...

* Taftan: an Iranian bread very popular in Pakistan and Lahore. It can be eaten with

korma Korma or qorma (; ; ; ; ) is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation o ...

and

nihari Nihari (; ; ) is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chic ...

Herbs and spices

Indian subcontinent-based spices are used in Punjabi cuisine, which are ground in a mortar and

pestle A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. ...

or a

food processor A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food ...

Beverages

Punjab has a diverse range of beverages. Some are dairy-based such as

and

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

Water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...

milk-based products are especially common around Punjab. Examples are mango lassi, mango milkshake, and

chaas Chaas ( gu:છાશ ''chhash'', hi:छाछ ''chhachh'') is a curd-based drink popular across the Indian subcontinent. In Magahi and Bundeli, it is called ''Mattha''. In Rajasthani it is called ''Khati chaas'' or ''khato,'' in Odia it is cal ...

. Others are juices derived from vegetables and fruits, such as watermelon shakes, carrot juice and

tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...

juice (imli ka paani).

Shikanjvi Shikanji is a lemon-based drink popular in the Punjab region of northern India and Pakistan. It is based on Sekanjabin, a traditional Persian sweet-and-sour syrup. In the 10th century, physician Ibn Sina wrote about its health benefits in a manu ...

and neembu paani drinks are especially preferred during the summer.

Jal-jeera Jal-jeera is an Indian beverage. It is flavored with a spice mix known as jal-jeera powder. In Hindi, "jal" means water and "jeera" means cumin. The beverage base is either lemonade or similar tangy drinks and jaljira spices, and is a popular ...

is also common as well.

Sattu Sattu (Hindi: सत्तू ; Bhojpuri: 𑂮𑂞𑂳𑂆 ; Nepali : सातु) is a type of flour, mainly used in Nepal, India, Tibet and Pakistan. Satui is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder ...

is a traditional North Indian drink that is also traditionally consumed in the

is made by roasting

barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...

grains and then grinding them into powder, mixed with salt and

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

and water. The local regional drinks in Punjab also include

Doodh soda Doodh soda (, ) is a cold drink made by mixing a lemon- or lime-flavored soda, such as Sprite or 7 Up, with milk. A variant uses a cola-flavored soda, such as Pepsi and some use cream soda such as Pakola. It is popular in the Punjab region o ...

(milk soda), Desi Daaru (a local form of alcohol in India) and Bantay (a local soda drink) in Pakistan.

Fermented foods

Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well. Mango pickle is especially famous in many villages of Punjab.

Cooking methods

Traditional and modern methods are employed for cooking Punjabi cuisine. The traditional stoves and ovens used to cook Punjabi food include:

Chullah

The traditional name of the stove in the

Punjabi language Punjabi, sometimes spelled Panjabi, is an Indo-Aryan languages, Indo-Aryan language native to the Punjab region of Pakistan and India. It is one of the most widely spoken native languages in the world, with approximately 150 million native sp ...

is ''chulla''. Traditional houses also have

oven upA double oven A ceramic oven An oven is a tool that is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been use ...

s (''wadda chulla'' or ''band chulla'') that are made from bricks, stones, and in many cases clay. Older communities in Punjab also used

earth oven An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. The earliest known earth oven was discovered in Central Europe and dated to 29,000 BC. At its most basic, an earth oven is a pit in the ground ...

s (''khadda chulla''), but this tradition is dying out now.

Bhathi

A masonry oven is known as a bhathi.

Outdoor cooking Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berber people, Berbers of North Africa, the Arab ...

and

grilling Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...

have many different types of bhathi. A bhathi is used to roast wheat or corn for which Kalsi (1992) describes as a "special oven with an open pan in which sand is heated to roast corn."

Hara

A hara is a six-foot-tall oven with its own roof. The hara is traditionally used to slow-heat milk or slow-cook pulses such as chickpeas.

Tandoor

According to ''Ancient Pakistan - An Archaeological History'' by Mukhtar Ahmed, Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures. According to Roy Hayter the original versions of the tandoor "in the Punjab, a province in the north-west of India, were sunk neck deep in the ground". He further states that modern versions can also rest above the ground.

Modern methods

Pressure cooker A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at low ...

s * Iron griddle

Etiquette of Punjabi dining

Etiquette of eating is considered a major part of the cuisine. Every Punjabi household follows certain regional

etiquette Etiquette ( /ˈɛtikɛt, -kɪt/) can be defined as a set of norms of personal behavior in polite society, usually occurring in the form of an ethical code of the expected and accepted social behaviors that accord with the conventions and ...

. The word etiquette has many local names depending on the particular region of Punjab. Though certain etiquette varies regionally, there are many etiquette practices that are common throughout Punjab.

Communal dining A communal meal is a meal eaten by a group of people. Also referred to as communal dining, the practice is centered on food and sharing time with the people who come together in order to share the meal and conversation. Communal dining can take p ...

is a norm in Punjabi families. Bringing and sending fresh fruits, sweets and food items as gifts to family members is a common practice in Punjab, particularly during the spring season. Food items are distributed among neighbors as well on special occasions and as a sign to show hospitality.

Mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...

is considered a delicacy and produced widely in Punjab, and mango parties are common during the fruit's harvest season.

Watermelon The watermelon (''Citrullus lanatus'') is a species of flowering plant in the family Cucurbitaceae, that has a large, edible fruit. It is a Glossary of botanical terms#scandent, scrambling and trailing vine-like plant, and is plant breeding ...

and

radish The radish (''Raphanus sativus'') is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Origina ...

at food stalls are shared among friends and relatives.

Major features of etiquette

An invitation to a meal or tea is typically distributed few days beforehand. Denying the invitation for no major reason is considered a breach of etiquette.

Table setting Table setting (laying a Table (furniture), table) or place setting refers to the way to set a table with tableware—such as eating utensils and for serving and eating. The arrangement for a single diner is called a place setting. It is also the ...

is done before the arrival of the guests. Family members or any occupants within one home make sure to eat together during the dinner. If any other person is present in the vicinity, then they are offered meals as a way of giving respect. It is considered rude to start eating food without asking others to participate in a meal. It is customary to offer food to anyone in your vicinity before eating. The invited guest or elder person is given special respect and attention. Usually the invited guest is requested to start the meal. It is considered rude if the host starts eating without taking into account the attendance of all guests. Punjabi families use a hybrid style of South Asian and European utensil etiquette most of the time. The bread and rice are eaten with the hands. Desserts are eaten with spoons.

Soup spoon A soup spoon is a type of spoon with a large or rounded bowl, used for consuming soup. The term can either refer to the British soup spoon or the Chinese spoon. Round bowled soup spoons were a Victorian invention. Sets of silverware made prior ...

s are used for consuming soup and forks are used for eating noodles. Chewing food with one's mouth open and burping in front of others is considered rude. In the villages of Punjab, an additional common plate is usually placed on the table for any bones left from the consumption of bone meat. Placing leftovers on the floor or on the table floor is considered bad etiquette.

Punjabi dhaba

The roadsides often serve as suburban eatery centers. They can also be a communal place to sit and chat. Some serve on the same concept of the

greasy spoon A greasy spoon is a small, cheap restaurant typically specializing in Short order cooking, short order fare. The term is also used in the UK–along with the informal term "caff" for café–to refer to a small privately-owned eatery that tradi ...

Punjabi restaurants

Punjabi cuisine has spread internationally. Punjab in

London London is the Capital city, capital and List of urban areas in the United Kingdom, largest city of both England and the United Kingdom, with a population of in . London metropolitan area, Its wider metropolitan area is the largest in Wester ...

has been family-run since 1946 and is the UK's oldest

North Indian North India is a geographical region, loosely defined as a cultural region comprising the northern part of India (or historically, the Indian subcontinent) wherein Indo-Aryans (speaking Indo-Aryan languages) form the prominent majority populati ...

restaurant. The New Punjab Club, located in

Hong Kong Hong Kong)., Legally Hong Kong, China in international treaties and organizations. is a special administrative region of China. With 7.5 million residents in a territory, Hong Kong is the fourth most densely populated region in the wor ...

, became the world's first Punjabi restaurant to earn one

Michelin Michelin ( , ), in full ("General Company of the Michelin Enterprises P.L.S."), is a French multinational tyre manufacturing company based in Clermont-Ferrand in the Auvergne-Rhône-Alpes '' région'' of France. It is the second largest t ...

star in 2019.

References

{{DEFAULTSORT:Punjabi Cuisine Punjabi culture Pakistani cuisine by region Pakistani cuisine Indian cuisine Indian cuisine by state or union territory North Indian cuisine Smoked food