Punjabi Menu

Punjabi cuisine is symbolic of India’s cultural traditions and is popular globally for richness and the use of diverse ingredients. Punjabi dishes are a riot of flavours. The cuisine is rich and tasty and is made with pure ghee. Famous for the tandoori-style of cooking, we often cook the dishes in wood-fired masonry ovens. The culinary practices of the region have been impacted by the influences of Persians, Mughals, and Central Asians, which contributes to distinct flavours. The Sikhs have also impacted Punjabi cuisine. The most common ingredients that go into it are wheat, dairy products, lentils, paneer and mustard seeds. Ghee and pure cream are also used in abundance in the dishes from Punjabi cuisine.

When it comes to masalas, onion, garlic, ginger and a lot of tomatoes make the main ingredients. Gravies form an important part of the dishes, with lassis and phirnis as constants with most meals. The food of rural Punjab mainly comprises saag, dal tarka, paneer tikka, with most ingredients coming from resident farms. The Afghans and Central Asian influence has led to maximum usage of almonds, pistachios, and melons in the dishes. Although desserts are not mandatory in Punjabi foods, gur or jaggery is a constant, along with warm milk. There is a lot of cross-border impact on the cuisine of Punjab as well, pre-partition.

Popular dishes include Amritsari Chole, which is a staple chickpea dish of the Punjabis, and can be had with naan and paratha. And so is Dal Makhani which is a buttery Punjabi delicacy, made from black lentils and red kidney beans. Dollops of cream usually go into it. Sarson Ka Saag is something that every North Indian loves, which is a winter favourite. Other popular foods include Rajma, Pindi Chole, and Maa ki Dal.