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Punjab Cuisine |
 
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Indian a concise guide
Why Punjab Many gourmets believe that the Punjab is India's land of milk and honey - and that it has the best cooks in the nation. The food is rich, creamy and robust. Subtlety is not a priority.
Punjab cuisine insights
Cooks liberally use them including curds, cream, ghee (clarified butter) and churned milk (buttermilk).
Diners in the Punjab love them. Stuffed paratha bread is particularly popular, especially when filled with vegetables.
It, not rice, is the leading starch staple in the Punjab diet.
The external roots of Punjab cooking lie in ancient Persia and the Mughal Dynasty.
Famous specialties
One of India's finest dishes. A halved or quartered chicken (murg) is marinated in yogurt and spices, then broiled inside the tandoor, a five-foot-deep jar shaped clay oven, usually sunk vertically in the ground.
Marinated large boneless chicken cubes are skewered then quickly cooked inside a scorchingly hot tandoor oven.
A fragrant Punjab adaptation of the Middle Eastern Pilaf. The main ingredient rice is cooked in a pan with meat and/or vegetables, fruit and nuts, and spices.
Red kidney beans are simmered for several hours in a seasoned broth.
Mustard leaves are simmered, then sauteed. The leaves become enticingly coated with a thick curry sauce.
Cornbread (a wintertime treat). A perfect companion for the Sarson Ka Sag vegetarian dish.
A refreshing yogurt drink. Comes sweetened or salted.
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I hope my Punjab Cuisine food & travel page helps you enjoy your vacation, tour or trip ©2008 HQP / Hillman Quality Publications
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