Punjabi cuisine

Last updated

Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, 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.

Contents

History

A Punjabi woman cooking, Punjab, circa 19th century A Punjabi woman cooking, Punjab, circa 19th century.jpg
A Punjabi woman cooking, Punjab, circa 19th century

The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley civilization. Dishes similar to tandoori chicken may have existed during the Harappan civilization during the Bronze Age of India. 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. [1] [2] [3] Harappan houses had keyhole ovens with central pillars which was used for roasting meats and baking breads. [4] Sushruta Samhita records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices. [5] According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab. [6]

Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it. [7] [8] [9]

Chicken tikka is a popular dish in Punjabi cuisine Tandoorimumbai.jpg
Chicken tikka is a popular dish in Punjabi cuisine
Mint paratha from Punjab, India Mintparatha.jpg
Mint paratha from Punjab, India
Lassi from Punjab Plainlassi.jpg
Lassi from Punjab

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. [10] In India, tandoori cooking is traditionally associated with Punjab [11] as Punjabis embraced the tandoor on a regional level. [12] 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. [13] [14] In rural Punjab, it is common to have communal tandoors, [15] [16] which are also called Kathtandoors in Punjabi.

Staple foods

Punjabi food thali Punjabi Thali.JPG
Punjabi food thali

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. [17] Therefore, dairy products form an important component of Punjabi diet.

Dairy products are a staple in Punjabi cuisine. [18] 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. [19] 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. [20] Buttermilk is used in making various kinds of Lassi . [21] [22] [23] It may also be used in curry preparations. [24] 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

Aloo paratha/parontha with butter Aloo Paratha with Butter from India.jpg
Aloo paratha/parontha with butter

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, [25] 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. [26]

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.

Tandoori chicken Chickentandoori.jpg
Tandoori chicken

Fish

Since Punjab is a landlocked region, freshwater fish, and not marine fish, forms an important part of the cuisine. [29] Carp, rohu and catfish are the most commonly prepared fish. Other fish types include thela machi and tilapia. Recently, shrimp has been introduced. [30] Fish tikka is an Amritsari speciality. [27]

Vegetarian

Kulcha amritsari Amritsari Kulche (6312710807).jpg
Kulcha amritsari
Paneer, one of the South Asian cheese variants commonly used in cooking in Punjab Panir Paneer Indian cheese fresh.jpg
Paneer, one of the South Asian cheese variants commonly used in cooking in Punjab
Panjeeri Panjeeri..JPG
Panjeeri

Snacks

Raita and chutney

Along with all types of main dishes raita or chutney is also served.

Sweets and desserts

Gajrela (Gajar ka halwa), a dessert made from carrot Gajar Ka Halwa.JPG
Gajrela (Gajar ka halwa), a dessert made from carrot

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:

Herbs and spices

Mortar and pestle (Old method to mix spices) MorserPflanzenmaterial.jpg
Mortar and pestle (Old method to mix spices)

Indian subcontinent-based spices are used in Punjabi cuisine, which are ground in a mortar and pestle or a food processor.

Beverages

Punjab has a diverse range of beverages. Some are dairy-based such as lassi and buttermilk. Water buffalo milk-based products are especially common around Punjab. [44] Examples are mango lassi, [45] [46] mango milkshake, [47] [48] and chaas. [49] [50] Others are juices derived from vegetables and fruits, such as watermelon shakes, [51] 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. [31]

The local regional drinks in Punjab also include Doodh soda (milk soda), [52] Desi Daaru (a local form of alcohol in India) and Bantay (a local soda drink) in Pakistan.

Fermented foods

Achar gosht, a famous dish made from chicken and pickles mixture Achar Gosht.JPG
Achar gosht, a famous dish made from chicken and pickles mixture

Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well. [53] Mango pickle is especially famous in many villages of Punjab. [54] [55]

Cooking methods

A traditional Punjabi stove (Chulla) and oven (Bharolli) Chulla and Bharroli.jpg
A traditional Punjabi stove (Chulla) and oven (Bharolli)

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. [56] 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. [ citation needed ]

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." [57]

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. [58]

Tandoor

According to Ancient Pakistan - An Archaeological History by Mukhtar Ahmed, [59] 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 [60] 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.

Modern methods

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, [61] and mango parties are common during the fruit's harvest season. Watermelon and radish at food stalls are shared among friends and relatives.

Major features of etiquette

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 setting is 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 spoons are 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.

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

Selection of signature dishes at New Punjab Club New Punjab Club food spread.jpg
Selection of signature dishes at New Punjab Club

Punjabi cuisine has spread internationally. Punjab in London has been family-run since 1946 and is the UK's oldest North Indian restaurant. [63] The New Punjab Club, [64] located in Hong Kong, became the world's first Punjabi restaurant to earn One Michelin Star in 2019. [65]

See also

Related Research Articles

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

<span class="mw-page-title-main">Naan</span> Asian flatbread

Naan is a leavened, oven-baked or tawa-fried flatbread, which is found in the cuisines mainly of Iran, Afghanistan, Central Asia, the Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean.

<span class="mw-page-title-main">Roti</span> South Asian flatbread

Roti is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian, Southeast Asian, Caribbean, and Southeast African countries.

<span class="mw-page-title-main">Pakistani cuisine</span> Culinary traditions of Pakistan

Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian, Indian, and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.

<span class="mw-page-title-main">Tandoori chicken</span> Marinated roast chicken dish

Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.

<span class="mw-page-title-main">Dhaba</span> Roadside restaurants in the Southasian subcontinent

A dhaba is a roadside restaurant in the Indian subcontinent, primarily across Pakistan and northern India. They are on highways, generally serve local cuisine, and also serve as truck stops. They are most commonly found next to petrol stations, and most are open 24 hours a day.

<span class="mw-page-title-main">Rajasthani cuisine</span> Cuisine of the Rajasthan region in North West India

Rajasthani cuisine is the cuisine of the Rajasthan state in North West India. It was influenced by various factors like the warlike lifestyles of its inhabitants, the availability of ingredients in an arid region and by Hindu temple traditions of sampradayas like Pushtimarg and Ramanandi. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Signature Rajasthani dishes include Dal Baati Churma, Panchratna Dal, Papad ro Saag, Ker Sangri, Gatte ro Saag. It is also known for its snacks like Bikaneri bhujia, Mirchi bada and Kanda kachauri. Other famous dishes include Dal Baati, malaidar special lassi (lassi) and Lashun ki chutney, Mawa lassi from Jodhpur, Alwar ka mawa, Malpauas from Pushkar and rasgulla from Bikaner, "paniya"and "gheriya" from Mewar. Originating for the Marwar region of the state is the concept Marwari Bhojnalaya, or vegetarian restaurants, today found in many parts of India, which offer vegetarian food of the Marwari people. The history also has its effect on the diet as the Rajputs preferred majorly a non-vegetarian diet while the Brahmins, Jains, Bishnois and others preferred a vegetarian diet. So, the state has a myriad of both types of delicacies.

<span class="mw-page-title-main">South Asian cuisine</span> Culinary traditions of South Asia

South Asian cuisine, includes the traditional cuisines from the modern-day South Asian republics of Bangladesh, India, Maldives, Nepal, Pakistan and Sri Lanka, also sometimes including the kingdom of Bhutan and the emirate of Afghanistan. Also sometimes known as Desi cuisine, it has been influenced by and also has influenced other Asian cuisines beyond the Indian subcontinent.

<span class="mw-page-title-main">Tandoori masala</span> Spice mixture used in Indian cuisine

Tandoori masala or tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala, garlic, ginger, onion, cayenne pepper, and sometimes other spices and additives. The spices are often ground together with a pestle and mortar.

<span class="mw-page-title-main">Indian bread</span> Wide variety of flatbreads and crêpes which are an integral part of Indian cuisine

Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits.

<span class="mw-page-title-main">Kulcha</span> South Asian flatbread

Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English bread.

Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.

Cuisine of Uttar Pradesh is from the state of Uttar Pradesh (UP) located in Northern India. The cuisine of UP has a large variety of dishes. The cuisine consists of both vegetarian and non-vegetarian dishes of different varieties. Being a large state, the cuisine of UP share lot of dishes and recipes with the neighboring states of Delhi, Uttarakhand, Bihar, Jharkhand and Haryana. Apart from native cuisine, Mughlai, Awadhi and Bhojpuri are famous subtypes of cuisine of the state.

Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.

<span class="mw-page-title-main">Pashtun cuisine</span> Cuisine of the Pashtuns

Pashtun cuisine refers to the cuisine of the Pashtun people and is covered under both Afghan and Pakistani cuisines. It is largely based on meat dishes including mutton, beef, chicken, and fish as well as rice and some other vegetables. Accompanying these staples are dairy products, various nuts, local vegetables, and fresh and dried fruits. Peshawar, Islamabad, Kabul, Bannu, Quetta, Kandhar and Mardan are centers of Pashtun cuisine.

<span class="mw-page-title-main">Tandoor bread</span> A flatbread

Tandoor bread refers to a bread baked in a clay oven called a tandoor.

<span class="mw-page-title-main">Tandoor</span> Cylindrical clay oven used in South Asian cooking

A tandoor is a large urn-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian, and Horn of African cuisines.

<span class="mw-page-title-main">Muhajir cuisine</span>

Muhajir cuisine refers to the food and culinary style of the Muhajir people in Pakistan, the descendants of Muslim migrants from India who migrated to Pakistan following the partition of India. Most Muhajirs have traditionally been based in Karachi, hence the city being known for Muhajir tastes in its cuisine. This cuisine has a rich tradition of many distinct and local ways of cooking. Muhajirs clung to their old established habits and tastes, including a numberless variety of dishes and beverages.

<span class="mw-page-title-main">Punjabi tandoori cooking</span>

Punjabi tandoori cooking was born out of the clay oven known as the tandoor. According to Macveigh [2008] the Punjab tandoor originated in the local region. It is a clay oven and is traditionally used to cook Punjabi cuisine, from the Punjab region in Pakistan and northwestern India. It is traditional to have tandoors in courtyards of homes in the Punjab to make roti, naan and tandoori chicken. In rural Punjab, it is also traditional to have communal tandoors.

<span class="mw-page-title-main">Paratha</span> South Asian flatbread

Paratha is a flatbread native to the Indian subcontinent, with earliest reference mentioned in early medieval Sanskrit, India; prevalent throughout the modern-day nations of India, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Thailand, Mauritius, Fiji, Guyana, Suriname, and Trinidad and Tobago where wheat is the traditional staple. It is one of the most popular flatbreads in the Indian subcontinent and the Middle East. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. Alternative spellings and names include parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota, paratha, palata, porotha, forota, farata, prata, paratha, buss-up shut, oil roti and roti canai in Malaysia and Indonesia.

References

  1. ↑ Lawler, Andrew (30 January 2013). "The Mystery of Curry". Slate.
  2. ↑ Ritu, Grishm. "Virasat" (PDF).
  3. ↑ Bhuyan, Avantika (9 April 2017). "How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating". The Economic Times.
  4. ↑ "7 Kenoyer 2015 Indus Civilization.pdf: ANTHRO100: General Anthropology (002)". canvas.wisc.edu. Retrieved 22 August 2020.
  5. ↑ "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". archive.org. Retrieved 6 February 2019.
  6. ↑ Ahmed, Mukhtar (2014). Ancient Pakistan – An Archaeological History. Vol. IV. Foursome Group. pp. 211–. ISBN   978-1-4960-8208-4.
  7. ↑ "Jeera Rice Recipe". Indianfoodforever. Indian food forever. 2 September 2019.
  8. ↑ "KADHI CHAWAL RECIPE". Indianfoodforever. 2 September 2019.
  9. ↑ "Punjabi Pulao Biryani". Khanapakana. Archived from the original on 28 November 2020. Retrieved 26 August 2015.
  10. ↑ "Metro Plus Delhi / Food : A plateful of grain". The Hindu . Chennai, India. 24 November 2008. Archived from the original on 29 June 2011. Retrieved 7 May 2009.
  11. ↑ The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas
  12. ↑ "What is Mughalai Cuisine?". Archived from the original on 10 October 2013. Retrieved 30 November 2014.
  13. ↑ Planalp, Jack M. (1971) Heat Stress and Culture in North India. U.S. Army Medical Research and Development Command,
  14. ↑ Raichlen, Steven (10 May 2011). "A Tandoor Oven Brings India's Heat to the Backyard". The New York Times. Retrieved 19 March 2017– via NYTimes.com.
  15. ↑ "Alop Ho Reha Punjabi Virsa Harkesh Singh Kehal".
  16. ↑ Pind Diyan Gallian PTC Channel - Bilga (Jalandhar)
  17. ↑ Times of India "Punjab records highest per capita milk availability: Report". Times of India. 30 June 2014. Retrieved 29 August 2014.
  18. ↑ Richard Hosking (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. pp. 391–. ISBN   978-1-903018-47-7.
  19. ↑ Richard Hosking (2006). Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005. Oxford Symposium. p. 3917. ISBN   978-1-903018-47-7.
  20. ↑ Misra, R., 2011. Indian Foods: AAPI’s Guide Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes page 46.
  21. ↑ Anoop Misra (5 July 2012). Dietary Considerations in Diabetes - ECAB. Elsevier Health Sciences. p. 79. ISBN   978-81-312-3209-5.
  22. ↑ Kaur, K., 2004. Postmodernity and Popular Culture in Amritsar'. Indian Social Science Review, 6(1), pp.107-34.
  23. ↑ John Shi; Chi-Tang Ho; Fereidoon Shahidi (21 October 2010). Functional Foods of the East. CRC Press. pp. 58–60. ISBN   978-1-4200-7193-1.
  24. ↑ Yildiz, Fatih, ed. (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press/Taylor & Francis. p. 11. ISBN   978-1-4200-8207-4 . Retrieved 23 May 2016.
  25. ↑ khana pakana : Halwa Puri Archived 28 November 2020 at the Wayback Machine
  26. ↑ "Lahori Katlama Recipe". kfoods.com.
  27. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Know your state Punjab by gurkirat Singh and Anil Mittal Airhunt Publications ISBN   978-9350947555
  28. ↑ "Punjabi Kadhi – ShowMeTheCurry.com" . Retrieved 19 March 2017.
  29. ↑ "A Fishing Trip to Pakistan – Punjab (Part 1)". 20 May 2011. Archived from the original on 19 May 2020. Retrieved 19 March 2017.
  30. ↑ Vijay C Roy (30 July 2014). "New tech gives a boost to shrimp farming in Punjab & Haryana". Business Standard India. Retrieved 21 December 2014.
  31. 1 2 3 4 Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan ISBN   81-7142-869-X
  32. ↑ Narayanan, Vasudha (2 June 2020). The Wiley Blackwell Companion to Religion and Materiality. John Wiley & Sons. ISBN   978-1-118-66010-2.
  33. ↑ Rani Devalla (21 July 2013). "Traditional Punjabi dish for pregnant women". The Hindu. Retrieved 21 December 2014.
  34. ↑ "Punjabi Dal Tadka recipe - Tarka Daal Fry with Masoor Recipe - Chef In You" . Retrieved 21 December 2014.
  35. ↑ "moong dal tadka recipe, how to make moong dal recipe". 2 May 2013. Retrieved 19 March 2017.
  36. ↑ "Masoor Dal Recipe, How to Make Whole Massor Dal or Sabut Masoor Dal". Veg Recipes of India. 23 May 2017. Retrieved 29 July 2017.
  37. ↑ Maah Daal : Maah Daal
  38. ↑ Petrina Verma Sarkar. "Baingan Ka Bharta - Seasoned Roast Eggplant". About. Archived from the original on 28 November 2020. Retrieved 21 December 2014.
  39. ↑ "Mawa/Khoya". Flavours on Plate. 11 December 2018. Retrieved 17 February 2020.
  40. ↑ "Rabri". Flavours on Plate. 4 December 2018. Retrieved 17 February 2020.
  41. ↑ "Suji Ka Halwa". food.ndtv.com. Retrieved 21 December 2014.
  42. ↑ "Palak Paratha recipe". Flavours on Plate. 8 February 2019. Retrieved 17 February 2020.
  43. ↑ "Matar kachori". Flavours on Plate. 24 October 2018. Retrieved 17 February 2020.
  44. ↑ "lassi recipe, sweet punjabi lassi recipe - how to make sweet lassi recipe". 30 May 2012. Retrieved 19 March 2017.
  45. ↑ "Mango Lassi". Simply Recipes. 10 November 2006. Retrieved 21 December 2014.
  46. ↑ "BBC - Food - Recipes : Mango lassi" . Retrieved 21 December 2014.
  47. ↑ Mango Milkshake :Mango Milkshake
  48. ↑ Mango Milkshake : Mango Milkshake
  49. ↑ "chaas recipe or buttermilk recipe, how to make salted chaas recipe". 22 March 2014. Retrieved 19 March 2017.
  50. ↑ dassana amit. "pudina chaas recipe, how to make pudina chaas - flavored buttermilk". Veg Recipes of India. Retrieved 21 December 2014.
  51. ↑ "Watermelon Juice Recipe, How to Make Watermelon Juice Recipe". Veg Recipes of India. 10 April 2017. Retrieved 29 July 2017.
  52. ↑ Haneen J. Iqbal (16 April 2021). "My Iftar Table Isn't Complete Without Doodh Soda". Bon Appétit . Retrieved 3 December 2022.
  53. ↑ Gobhi achar : Punjabi Mix Vegetable Pickle Recipe Archived 27 April 2015 at the Wayback Machine
  54. ↑ Mango pickle :Mango Pickle Recipe
  55. ↑ Mango Pickle recipe : Mango Pickle Recipe
  56. ↑ Asian Perspectives, Volume 42 (2003) University Press of Hawaii
  57. ↑ Kalsi, Sewa Singh (1992) The evolution of a Sikh community in Britain: religious and social change among the sikhs of Leeds and Bradford. Community Religions Project Department of Theology and Religious Studies, University of Leeds
  58. ↑ Sidhu Brard, Gurnam Singh (2007) East of Indus: My Memories of Old Punjab. Hemkunt Press
  59. ↑ Ahmed, Mukhtar (2014) Ancient Pakistan - An Archaeological History: Volume IV: Harappan Civilization - Theoretical and the Abstract. Amazon.
  60. ↑ Hayter, Roy (1992) Food Preparation and Cooking: Levels 1 & 2. Macmillan International Higher Education,
  61. ↑ "Mangoes |TRTA Pakistan". 26 November 2010. Retrieved 29 July 2017.
  62. ↑ "First impressions of New Punjab Club, Central – palatable Indian food". South China Morning Post. 18 October 2017. Retrieved 9 July 2019.
  63. ↑ "Welcome to Punjab". www.punjab.co.uk. Retrieved 9 July 2019.
  64. ↑ "New Punjab Club". newpunjabclub.com. Retrieved 9 July 2019.
  65. ↑ "New Punjab Club – a MICHELIN Guide Restaurant in Hong Kong". MICHELIN Guide. Retrieved 9 July 2019.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.