page_title: Punjabi cuisine
section_title: Breakfast
hierarchical_section_title: Punjabi cuisine / Common dishes / Breakfast
caption_attribution_description: English: Aloo Parathas with Butter from India
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: Breakfast recipes with respect to different regions within Punjab varies. Common ones are chana masala, chole kulche, aloo paratha, panner paratha, gobi paratha, paratha with curd, halwa poori, bhatoora, falooda, makhni doodh, Amritsari lassi, masala chai, tea, Amritsari kulchas, dahi vada, dahi, khoa, paya, aloo paratha with butter, panjeeri with milk.
  In the upper Punjab Pakistan the Lahori Katlama is famous for breakfast as well.
caption: Aloo paratha with butter
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