Punjab region cuisine is basic and robust, with the cross-cultural winds from the northwest frontier. It is a culinary style cooking originated from Punjab. Let’s explore the authentic taste of the state.
It is a dish unknown to none, as the chicken is called the national bird of Punjab. It is a creamy, gravy dish of chicken, best served with naan or rumaali roti.
It is the standard dish of Punjab. The soft nature is made of flour and milk. While the chole is a gravy made of different spices.
It is the staple food of Punjab. It can be consumed plain or stuffed. Stuffing offers different variants like potatoes, onions, cottage cheese, or keema.
It is the queen of all dal preparations, which is a delectable buttery Punjabi dish. The thick gravy is made of a concoction of black lentils and red kidney beans.
It is an appetizer usually referred to as chicken of the vegetarians in Punjab. The soft cottage cheese is chargrilled and spiced.
It is also called as Amritsari Fish, which is a favorite dish of non- vegetarians. The fish pieces are coated in spicy batter and deep-fried to a golden crisp.
Sarson ka Saag and Makki ki Roti
It is a winter favorite dish of Punjabi cuisine. Sarson ka Saag is made of mustard leaves and spinach, making it healthy and tasty. While Makke ki Rote is made of cornflour.
Punjabi Pakoda Kadhi
It is a delicious creamy gravy with soft fried pakodas dipped in it. The dish is made of gram flour, spices, and chilies.
It is a drink of Punjab’s pride. The drink can be salty or sweet which can be served with a dollop of cream and butter.
It is the famous dish of Golden Temple, offered in a cold morning. The dish is made of semolina, butter, and sugar.