page_title: Punjabi cuisine
section_title: Cooking methods
hierarchical_section_title: Punjabi cuisine / Cooking methods
caption_attribution_description: English: A Traditional Punjabi stove (Chulla) and oven (Bharolli).
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: Traditional and modern methods are employed for cooking Punjabi cuisine. The traditional stoves and ovens used to cook Punjabi food include:
caption: A traditional Punjabi stove (Chulla) and oven (Bharolli)
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