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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.
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]
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.
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 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.
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]
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.
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]
Along with all types of main dishes raita or chutney is also served.
Punjabi cuisine includes various types of desserts and Mithyai which include:
Suwaiah-a sweet milk based desert with a special type of pasta [43]
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:
Indian subcontinent-based spices are used in Punjabi cuisine, which are ground in a mortar and pestle or a food processor.
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. [46] Examples are mango lassi, [47] [48] mango milkshake, [49] [50] and chaas. [51] [52] Others are juices derived from vegetables and fruits, such as watermelon shakes, [53] 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), [54] Desi Daaru (a local form of alcohol in India) and Bantay (a local soda drink) in Pakistan.
Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well. [55] Mango pickle is especially famous in many villages of Punjab. [56] [57]
Traditional and modern methods are employed for cooking Punjabi cuisine. The traditional stoves and ovens used to cook Punjabi food include:
The traditional name of the stove in the Punjabi language is chulla. [58] 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 ]
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." [59]
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. [60]
According to Ancient Pakistan - An Archaeological History by Mukhtar Ahmed, [61] 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 [62] 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 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, [63] and mango parties are common during the fruit's harvest season. Watermelon and radish at food stalls are shared among friends and relatives.
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.
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 cuisine has spread internationally. Punjab in London has been family-run since 1946 and is the UK's oldest North Indian restaurant. [65] The New Punjab Club, [66] located in Hong Kong, became the world's first Punjabi restaurant to earn One Michelin Star in 2019. [67]
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.
Lassi is a Punjabi yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished and unbeatably popular in [...] Punjab", its "best-loved summer drink", and "the air conditioner of the Punjab".
Naan is a leavened, oven-baked or tawa-fried flatbread. It is characterized by its light and slightly fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines mainly of Central Asia, the South Asia, Southeast Asia, and the Caribbean.
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.
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.
A dhaba is a roadside restaurant in the Indian subcontinent. 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.
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.
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.
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.
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.
Kulcha is a Persian term for a disc-shaped loaf of leavened bread. In India, this term is commonly used for regular English bread.
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.
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.
Tandoor bread refers to a bread baked in a clay oven called a tandoor.
A tandoor is a large vase-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.
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are descendants of immigrants from a historical region which consists of the modern Indian state of Tamil Nadu and Sri Lanka's Northern Province, much of Malaysian Indian cuisine is predominantly South Indian inspired in character and taste. A typical Malaysian Indian dish is likely to be redolent with curry leaves, whole and powdered spice, and contains fresh coconut in various forms. Ghee is still widely used for cooking, although vegetable oils and refined palm oils are now commonplace in home kitchens. Before a meal it is customary to wash hands as cutlery is often not used while eating, with the exception of a serving spoon for each respective dish.
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.
Punjabi tandoori cooking comes from 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.
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.