page_title: Punjabi cuisine
section_title: Fermented foods
hierarchical_section_title: Punjabi cuisine / Fermented foods
caption_attribution_description: English: Achar Gosht
context_page_description: Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part and a Pakistani part. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world.
  The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include sarhon dā sâg and makki di roti.
  Karrhi is a spicy, yellow gravy with cakes made of chickpea flour, containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan.
  Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.
context_section_description: 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.
caption: Achar gosht, famous dish made from chicken and pickles mixture
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