TRADITIONAL PUNJABI CUISINE

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TRADITIONAL PUNJABI CUISINE

• The term Punjabi cuisine is given to food from
  the Punjab region of India and Pakistan. The
  Punjabi food and cuisine has evolved over a
  period of time and presents a rich tradition of
  many distinct and local ways of cooking.

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Sarson ka Saag 

• 'Sarson ka khet' is synonymous with Dilwale
  Dulhaniya Le Jayenge, given that food and
  Bollywood our two, true Indian passions. Every
  north Indian foodie worth their salt (and spices)
  would associate this dish with Punjabi food.
  Being a winter favourite, it can be found in all
  restaurants as a speciality. Given the slightly
  bitter taste of the mustard leaves, spinach can
  also be added to make it healthier, tastier and
  with a dollop of the famous dest-ghee for good
  measure and as a wintery guilty pleasure!

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Makke ki Roti

• Makke ki roti and Sarson ka Saag are the desi
  equivalent of mac and cheese ? they just go
  together. With the cornflour being crumble in
  nature, the pros know how to make it best.

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Pinni - A hot, sweet hug from Punjab!

• While eaten as a dessert, this is a dish
  mainly prepared in winter. It is made with desi
  ghee, wheat flour, jaggery and almonds - the
  ingredients give a lot of heat and energy during
  winter. While it is delicious, this dish from
  Punjab should be eaten in small quantities given
  the richness of it lest you fall sick!

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Rajma Chawal 

•  Having rajma or chawal with anything apart from
  each other feels wrong, like breaking up your
  favourite couple. Even though it comes from
  Kashmir indigenously, it's a favourite among all
  Punjabis and their grandmothers. This Punjabi
  dish is also generally served with a side of
  pickled onions, to enhance the taste.