Punjabi cuisine
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 to the east and a Pakistani part to the west. 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 Indus Valley 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 (a stew whose main ingredient is mustard greens) and "makki di roti" (flatbreads made with cornmeal). Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), 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. Style of cooking. There are many styles of cooking in Punjab. In the villages many people still employ the traditional methods and equipment for cooking purposes. This includes wood-fired and masonry ovens. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the tandoor. In India, tandoori cooking is traditionally associated with Punjab as 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 called "Kath" "tadoors" in Punjabi. Staple foods. 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. Dairy products are a staple in Punjabi cuisine. Both cow milk and  water buffalo milk are popular. Milk is used for drinking, to add to tea or coffee, to make homemade dahi (yogurt), for butter and making traditional Punjabi cottage cheese called paneer. 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 many raita dishes, to prepare Kadhi, to prepare cultured buttermilk (Chaas), and as a side dish in a meal. Buttermilk is used in making various kinds of "Lassi". It may also be used in curry preparations. Milk is also the prerequisite ingredient for  butter and Ghee (clarified butter). Food additives and condiments. Food additives and condiments are usually added to enhance the flavor of the food. Food coloring as additive is used in sweet dishes and desserts. Starch is used as a bulking agent. Common dishes. Breakfast. Breakfast recipes with respect to different regions within Punjab varies. Common ones are chana masala, nan, chole kulche, aloo paratha, panner paratha, gobi paratha, paratha with curd, paratha with butter, 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. Meat. Poultry, lamb and goat meat are the preferred meat sources in different regions of Punjab. Many dishes of meat variety is available and some of them are named below. Fish. Since Punjab is a landlocked region, freshwater fish, and not marine fish, forms an important part of the cuisine. Carp, rohu and catfish are the most commonly prepared fish. Other fish types include thela machi and tilapia. Recently shrimp has been introduced. Fish tikka is an Amritsari speciality. Raita and chutney. Along with all types of  main dishes raita or chutney is also served. Sweets and desserts. Punjabi cuisine includes various types of desserts and Mithyai which include: Bread. Punjabis eat a variety of breads. Flatbreads and raised breads are eaten on a daily basis. Raised breads are known as "khamiri roti". Sunflower and flax 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: Taftaan: This is an iranain bread very popular in pakistan, Lahore, it can be eaten with Qorma, and Nehari. Herbs and spices. Indian subcontinent based spices  are used in Punjabi cuisine which are ground in the Mortar and pestle or the food processor. Beverages. Punjab has a diverse range of beverages. Some are dairy-based such as lassi and butter milk. Water buffalo milk-based products are especially common around Punjab. Examples are mango lassi, mango milkshake, and chaas. Others are juices derived from vegetables and fruits, such as watermelon shakes, carrot juice and tamarind juice (imli ka paani). Shikanjvi and neembu 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 the Punjab. Sattu is made by roasting barley grains and then grinding them into powder, mixed with salt and turmeric and water. The local regional drinks in Punjab also include Doodh soda (milk soda), Desi Dharu( a local form of alcohol in India) and Bantay (local soda drink) in Pakistan. Fermented foods. 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. Cooking methods. Traditional and modern methods are employed for cooking Punjabi cuisine. The traditional  stoves and ovens used to cook Punjabi food include: Chullah. The traditional name of the stove in the Punjabi language is "chulla". Traditional houses also have ovens ("wadda chulla" or "band chulla") that are made from bricks, stones, and in many cases clay. Older communities in Punjab also used earth ovens ("khadda chulla"), but this tradition is dying out now. Bhathi. A masonry oven is known as a bhathi. Outdoor cooking and grilling 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." Hara. 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. Tandoor. According to "Ancient Pakistan - An Archaeological History" by 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 Hayter 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 Punjabi dining. Etiquette of eating is considered a major part of the cuisine. Every Punjabi household follows certain regional etiquette. 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 the spring 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, and mango parties are common during the fruit's harvest season. Watermelon and radish at food stalls are shared among friends and relatives. Punjabi dhaba. 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 the greasy spoon. Punjabi Restaurants . Punjabi cuisine has spread internationally. Notably, Punjab in London has been family-run since 1946. The restaurant is the UK's oldest North Indian restaurant. The New Punjab Club, located in Hong Kong, became the world's first Punjabi restaurant to earn One Michelin Star in 2019.