Food tips you can trust
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.
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.
Sarson Ka Sag
Mustard leaves are simmered, then sauteed. The leaves become enticingly coated with a thick curry sauce.
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