Cuisine of Punjab
Zealous people from the state of Punjab are not behind any other state of the country when it comes to food. Their infectious zest of food has caught millions others, so much so that the Punjabi cuisine
Is not just relished in India but the world over. Foreigners often identify Indian cuisine with Punjabi food thanks to the big Punjabi Diaspora and the mouth-watering cuisine of the state.
Staple diet of the people Punjab and Haryana is wheat based rotis, paranthas and naan. Rice is cooked less frequently on special occasion. It is often prepared flavored with onions and other condiments. Striking feature of the cuisine of Punjab is lavish use of butter, cream, ghee and cheese. Pulses or dals, cooked on slow fire and flavored with characteristic Punjabi tadka, constitute a major item of the meal. Gravy is prepared using the basic mix of onion, tomato, ginger, garlic, chilies and liberal dose of spices. Jaggery is appreciated by the people in the winter season.
Traditional Punjabi food is cooked in earthen tandoors (ovens) which lend it a unique aroma. Though vegetarian dishes of the state are extremely popular and demand no introduction. The rich food is downed with the famous Punjab-di-Lassi.
Due to proximity and similar crop pattern, food habits of Punjab and Haryana are more or less the same. What distinguishes Haryana a little from Punjab is its greater love for milk and dairy products.
List of main dishes
Baingan da Bhurtha
Lassi Patiala
Makki di Roti
Sarson ka Saag
Dal Makhni
Kadhi
Punjabi Chhole
Palak Paneer
Stuffed Vegetable Punjabi Parantha
Punjabi Lachha Paratha
Sukhi Channa Dal
Navratan Korma
Dahi Bhalle
Rajma
