Punjabi cuisine

Punjabi cuisineis aculinarystyle originating in thePunjab, a region in the northern part ofSouth Asia, which is now divided in anIndian partto the east and aPakistani partto the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
The local cuisine of Punjab is heavily influenced by theagricultureandfarminglifestyle prevalent from the times of the ancientIndus Valley civilization. Dishes similar totandoori chickenmay have existed during theHarappancivilization during theBronze AgeofIndia. 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.Harappan houses had keyhole ovens with central pillars which was used for roasting meats and baking breads.Sushruta Samhitarecords meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.
Basmatirice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.
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-firedandmasonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of thetandoor.In India, tandoori cooking is traditionally associated with Punjabas Punjabis embraced the tandoor on a regional level.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.In rural Punjab, it is common to have communal tandoors,which are also calledKathtandoorsinPunjabi.
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.Therefore, dairy products form an important component of Punjabi diet.
Dairy products are a staple in Punjabi cuisine.Both cow milk andwater buffalomilk 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.Traditionally, yogurt is made every day using previous day's yogurt as the starting bacterial culture to ferment the milk. Curd is used as dressing for manyraitadishes, to prepareKadhi, to prepare cultured buttermilk (Chaas), and as a side dish in a meal.Buttermilk is used in making various kinds ofLassi.It may also be used in curry preparations.Milk is also the prerequisite ingredient forbutterandGhee(clarified butter).
Food additivesandcondimentsare usually added to enhance the flavor of the food. Food coloring as additive is used in sweet dishes and desserts.Starchis used as a bulking agent.
Breakfast recipes with respect to different regions within Punjab varies. Common ones are chana masala, nan,chole kulche,aloo paratha, paneer paratha, gobi paratha, paratha with curd, paratha with butter,halwa poori,bhatoora,falooda,makhni doodh, Amritsarilassi,masala chai,tea, Amritsarikulchas,dahi vada,dahi,khoa,paya, alooparathawith butter, panjeeri with milk.
In the upper Punjab Pakistan the Lahori Katlama is famous for breakfast as well.
Poultry,lambandgoat meatare the preferred meat sources in different regions of Punjab.
Many dishes of meat variety is available and some of them are named below.
Since Punjab is a landlocked region,freshwater fish, and notmarine fish, forms an important part of the cuisine.Carp,rohuandcatfishare the most commonly prepared fish. Other fish types includethela machiandtilapia. Recently,shrimphas been introduced.Fish tikka is an Amritsari speciality.
Along with all types of main dishesraitaorchutneyis also served.
Punjabi cuisine includes various types ofdessertsandMithyaiwhich include:
Suwaiah-a sweet milk based desert with a special type of pasta
Punjabis eat a variety ofbreads. Flatbreads and raised breads are eaten on a daily basis. Raised breads are known askhamiri roti.Sunflowerandflaxseeds are also added in some breads occasionally. The breads may be made of different types of flour and can be made in various ways:
Indian subcontinent-based spices are used in Punjabi cuisine, which are ground in a mortar andpestleor afood processor.
Punjab has a diverse range of beverages. Some are dairy-based such aslassiandbuttermilk.Water buffalomilk-based products are especially common around Punjab.Examples are mango lassi,mango milkshake,andchaas.Others are juices derived from vegetables and fruits, such as watermelon shakes,carrot juice andtamarindjuice (imli ka paani).Shikanjviandneembu paanidrinks are especially preferred during the summer.Jal-jeerais also common as well.
Sattuis a traditional North Indian drink that is also traditionally consumed in thePunjab.Sattuis made by roastingbarleygrains and then grinding them into powder, mixed with salt andturmericand water.
The local regional drinks in Punjab also includeDoodh soda(milk soda),Desi Daaru (a local form of alcohol in India) and Bantay (a local soda drink) in Pakistan.
Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well.Mango pickle is especially famous in many villages of Punjab.
Traditional and modern methods are employed for cooking Punjabi cuisine. The traditional stoves and ovens used to cook Punjabi food include:
The traditional name of the stove in thePunjabi languageischulla.Traditional houses also haveovens(wadda chullaorband 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.
A masonry oven is known as abhathi.Outdoor cookingandgrillinghave 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."
A hara is a six-foot-tall oven with its own roof. The hara is traditionally used to slow-heat milk or slow-cook pulses such as chickpeas.
According toAncient Pakistan - An Archaeological Historyby Mukhtar Ahmed,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 Hayterthe 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 diningis 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.Mangois considered a delicacy and produced widely in Punjab,and mango parties are common during the fruit's harvest season.Watermelonandradishat 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 settingis 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 times. The bread and rice are eaten with the hands. Desserts are eaten with spoons.Soup spoonsare 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.
Punjabi cuisine has spread internationally. Punjab inLondonhas been family-run since 1946 and is the UK's oldestNorth Indianrestaurant.The New Punjab Club,located inHong Kong, became the world's first Punjabi restaurant to earn oneMichelinstar in 2019.