Punjabi cuisine
Punjabi cuisine is a culinary style originating from the Punjab region, which is divided between India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking style that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world.
The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include wheat, maize, rice and lentil.
History[edit | edit source]
Punjabi cuisine has its roots in the Indus Valley Civilization, which was rich in culture and farming. The people of this civilization were known to be one of the first to use spices in their food, which is a key element in Punjabi cuisine. The region's climate also influenced the cuisine, with the long summers and short winters leading to a variety of crops being grown.
Ingredients[edit | edit source]
Punjabi cuisine uses a wide range of ingredients, which are often home grown. The main ingredients used in Punjabi cuisine include wheat, maize, rice, barley, and lentils. Dairy products such as milk, butter, and ghee are also commonly used.
Dishes[edit | edit source]
Punjabi cuisine includes a wide variety of dishes, both vegetarian and non-vegetarian. Some of the most popular dishes include butter chicken, dal makhani, tandoori chicken, and paneer tikka. The cuisine is also known for its variety of breads, including naan, roti, and paratha.
Beverages[edit | edit source]
Punjabi cuisine includes a variety of traditional and region-specific beverages. For instance, lassi is a traditional drink in the Punjab region. In the hot summer, a cold glass of lassi is hugely refreshing. Other popular beverages include chai (tea), sharbat and nimbu pani (lemon water).
See also[edit | edit source]
References[edit | edit source]
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