Punjabi cuisine is aculinary style originating in thePunjab, a region inSouth Asia, which is now divided into anIndian part to the east and aPakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
A Punjabi woman cooking, Punjab, circa 19th century
The local cuisine of Punjab is heavily influenced by theagriculture andfarming lifestyle prevalent from the times of the ancientIndus Valley Civilization. Dishes similar totandoori chicken may have existed during theHarappan civilization during theBronze Age ofIndia. According to the archeologist Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones with char marks have also been unearthed.[1][2][3] Harappan houses had keyhole ovens with central pillars which were used for roasting meats and baking breads.[4]Sushruta Samhita records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.[5] According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.[6]
Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.[7][8][9]
There are many styles of cooking in Punjab. In the villages many people still employ the traditional methods and equipment for cooking purposes. This includeswood-fired andmasonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of thetandoor.[10] In India, tandoori cooking is traditionally associated with Punjab[11] asPunjabis embraced the tandoor on a regional level.[12] This style of cooking became popular throughout India after the 1947 partition when Punjabis resettled in places such as Delhi. According to Planalp (1971), "the Panjab-style underground oven known as tandur is becoming increasingly popular in New Delhi" pointing to the Punjabi style of the tandoor.[13][14] In rural Punjab, it is common to have communal tandoors,[15][16] which are also calledKathtandoors inPunjabi.
Punjab is a major producer of wheat, rice and dairy products. These products also form the staple diet of the Punjabi people. The state of Punjab has one of the highest capita usage of dairy products in India.[17] Therefore, dairy products form an important component of Punjabi diet.
Dairy products are a staple in Punjabi cuisine.[18] Both cow milk andwater buffalo milk are popular. Milk is used for drinking, to add to tea or coffee, to make homemadedahi (yogurt), for butter and making traditional Punjabi cottage cheese calledpaneer.[19] Traditionally, yogurt is made every day using the previous day's yogurt as the starting bacterial culture to ferment the milk. Curd is used as dressing for manyraita dishes, to preparekadhi, to prepare cultured buttermilk (chaas), and as a side dish in a meal.[20] Buttermilk is used in making various kinds oflassi.[21][22][23] It may also be used in curry preparations.[24] Milk is also the prerequisite ingredient forbutter andghee (clarified butter).
Food additives andcondiments are usually added to enhance the flavor of the food. Food coloring is added to sweet dishes and desserts.Starch is used as a bulking agent.
KunnaGosht, slow cooked meat prepared in Kunna (mitti ki bartan (clay utensil))
Haleem is made of meat (beef or chicken) slow cooked with a mixture of legumes softened by overnight cooking it is a protein rich food with spices and aromatics like nutmeg served with wedge of lemon and sautéed onions.
Kulcha amritsariPaneer, one of the South Asian cheese variants commonly used in cooking in PunjabPanjeeri
Khichdi, a grain-and-lentil dish:[31] In thePunjab, khichdi is made of millet flour,mung beans and moth lentils (Vigna aconitifolia). However, khichdi made of rice and red lentils or mung beans is also consumed.
Rajma is the Hindi word for redkidney beans. Beans are cooked in medium spicy onion-tomato gravy and most often served with steamed rice and sometimes with Indian flatbread calledchapati (phulka in Punjab region).
Paneer (freshly made cottage cheese) Recipes likeshahi paneer,khoya paneer, paneer kofta (paneer chunks battered and fried, then simmered in a spicy gravy), Amritsari paneer,matar paneer (paneer with green peas), paneerparatha (wheat flatbread stuffed with paneer), palak paneer
Panjiri: This is a traditional North Indian dessert[32] and is popular in Punjab region as well.[33] which has a generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum, poppy seeds and fennel seeds to make the traditional dish of 'panjri' or also known as 'dabra'.
Churri: It is made in different flavours salty and sweety but most famous type is mixing crushed wheat chapati, sugar and real cow ghee.
Saag: a variety of leafy greens (including spinach and mustard greens), typically cooked down to a stew, tempered with ginger, tomato, onion, garlic, chilies and other spices, and often enriched with paneer or cream. Bathua is also added to enhance the flavor. It is served with butter on top and with makki ki roti. Saag is a winter and spring delicacy; it is one of the most popular dishes of Punjab.
Eggplant:Baingan bharta is similar tobaba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead oftahini.[38]
Punj Ratani Dal:[27] A thick gravy that uses 5 legumes, with tomato, browned onion and spices.
Punjabikadhi pakora (traditionalcurry with rice). Kadhi is a type of curry made with yogurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, andtempered spices. Deep-fried lumps of spiced chickpea-flour batter (pakoras) are also added.
Punjabi lassi paneer: In thePunjab, it is traditional to preparelassi and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs. Lassi paneer cannot be cut into cubes as paneer from milk can be.[31]
Punjabis eat a variety ofbreads. Flatbreads and raised breads are eaten on a daily basis. Raised breads are known askhamiri roti.Sunflower andflax seeds are also added in some breads occasionally. The breads may be made of different types of flour and can be made in various ways:
Salt-rising bread: Salt-rising bread is a unique bread found only in theSalt Range region of Punjab, Pakistan. Since rock salt is readily available in the salt range, many people in the past made use of salt instead of yeast to leaven the bread.
Punjab has a diverse range of beverages. Some are dairy-based such aslassi andbuttermilk.Water buffalo milk-based products are especially common around Punjab.[46] Examples are mango lassi,[47][48] mango milkshake,[49][50] andchaas.[51][52] Others are juices derived from vegetables and fruits, such as watermelon shakes,[53] carrot juice andtamarind juice (imli ka paani).Shikanjvi andneembu paani drinks are especially preferred during the summer.Jal-jeera is also common as well.
Sattu is a traditional North Indian drink that is also traditionally consumed in thePunjab.Sattu is made by roastingbarley grains and then grinding them into powder, mixed with salt andturmeric and water.[31]
The local regional drinks in Punjab also includeDoodh soda (milk soda),[54] Desi Daaru (a local form of alcohol in India) and Bantay (a local soda drink) in Pakistan.
Achar gosht, a famous dish made from chicken and pickles mixture
Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well.[55] Mango pickle is especially famous in many villages of Punjab.[56][57]
The traditional name of the stove in thePunjabi language ischulla.[58] Traditional houses also haveovens (wadda chulla orband chulla) that are made from bricks, stones, and in many cases clay. Older communities in Punjab also usedearth ovens (khadda chulla), but this tradition is dying out now.[citation needed]
A masonry oven is known as abhathi.Outdoor cooking andgrilling have many different types of bhathi. A bhathi is used to roast wheat or corn for which Kalsi (1992) describes as a "special oven with an open pan in which sand is heated to roast corn."[59]
According toAncient Pakistan - An Archaeological History by Mukhtar Ahmed,[61] Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures. According to Roy Hayter[62] the original versions of the tandoor "in the Punjab, a province in the north-west of India, were sunk neck deep in the ground". He further states that modern versions can also rest above the ground.
Etiquette of eating is considered a major part of the cuisine. Every Punjabi household follows certain regionaletiquette. The word etiquette has many local names depending on the particular region of Punjab. Though certain etiquette varies regionally, there are many etiquette practices that are common throughout Punjab.Communal dining is a norm in Punjabi families.
Bringing and sending fresh fruits, sweets and food items as gifts to family members is a common practice in Punjab, particularly during thespring season. Food items are distributed among neighbors as well on special occasions and as a sign to show hospitality.Mango is considered a delicacy and produced widely in Punjab,[63] and mango parties are common during the fruit's harvest season.Watermelon andradish at food stalls are shared among friends and relatives.
An invitation to a meal or tea is typically distributed few days beforehand. Denying the invitation for no major reason is considered a breach of etiquette.
Table setting is done before the arrival of the guests.
Family members or any occupants within one home make sure to eat together during the dinner. If any other person is present in the vicinity, then they are offered meals as a way of giving respect. It is considered rude to start eating food without asking others to participate in a meal. It is customary to offer food to anyone in your vicinity before eating. The invited guest or elder person is given special respect and attention. Usually the invited guest is requested to start the meal. It is considered rude if the host starts eating without taking into account the attendance of all guests.
Punjabi families use a hybrid style of South Asian and European utensil etiquette most of the time. The bread and rice are eaten with the hands. Desserts are eaten with spoons.Soup spoons are used for consuming soup and forks are used for eating noodles. Chewing food with one's mouth open and burping in front of others is considered rude. In the villages of Punjab, an additional common plate is usually placed on the table for any bones left from the consumption of bone meat. Placing leftovers on the floor or on the table floor is considered bad etiquette.
The roadsides often serve as suburban eatery centers. They can also be a communal place to sit and chat. Some serve on the same concept of thegreasy spoon.
Selection of signature dishes at New Punjab Club[64]
Punjabi cuisine has spread internationally. Punjab inLondon has been family-run since 1946 and is the UK's oldestNorth Indian restaurant.[65] The New Punjab Club,[66] located inHong Kong, became the world's first Punjabi restaurant to earn oneMichelin star in 2019.[67]
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