PUNJAB – POSHAN MAAH – 28 DAYS, 28 STATES

Punjab, the 20th state of India is the heart of the Sikh community in India. It is known for its earthy heritage of lush green fields and robust lifestyle. What differentiates Punjab from the other states is its culinary treasure, it is a state synonymous with food. Punjabi food is a lot like Punjabis – rich, robust, and full of life.

Punjab is home to authentic tandoori food. It is believed that the ‘tandoor’ originated in Persia and was introduced to India by the Arabs. Back in the day, people living in the Punjab region were the first ones to learn the art of cooking with the tandoor.
The state of Punjab boasts of being one of the largest consumers of milk. You will never find yourself eating Punjabi food without a glass of lassi or chaach by your side. Also, being a wheat-producing state, Punjabis are known for experimenting with breads; naan, rumali roti, kulchas (stuffed bread), and parathas are some of the popular bread varieties here. It is known as the ‘Breadbasket of India‘.
People in Punjab are also passionate about cooking with ghee and butter. Most curries are cooked in ‘desi ghee’ and breads are served ‘makhan mar ke’. Spices used are garam masala, coriander powder, cumin, and carom seeds. The key is to perfectly balance the different flavours so that no single flavour becomes overwhelming.

Here are a few classic Punjabi dishes:

BUTTER CHICKEN:
This is the king of all Punjabi dishes. No celebration in Punjab can be complete without this delicacy. This creamy, gravy dish is lightly spiced and paired up with either naan or rumaali roti.

CHOLE-BHATURE:
It is a standard Punjabi dish in most fast-food restaurants now. Chole stands for a spiced tangy chickpea curry and Bhatura is a soft and fluffy fried leavened bread. Made with plain flour and milk rather than wheat flour, bhatura is bigger in size and different from a poori. This combination works perfectly well when you want to indulge in some rich food. It is a spicy, tangy, and filling dish.

AMRITSARI MACCHI:
Amritsari fish is a favourite dish among non-vegetarians of India! A deep-fried starter fish delicacy, where fish is marinated with spices, and coated with a thick batter of gram flour/ besan and then deep-fried. A succulent, fried fish, can be had either with naan or just like that since it is a dry dish. It is an amazing contribution of the food of Punjab to the rest of India,

DAL MAKHANI:
One of the most popular lentil recipes from the kitchen of Punjab. If one daal had to rule them all, it would definitely be the dal makhani. Made with whole black lentils (Urad dal or Kaali Dal) and kidney beans (Rajma), this delectable buttery Punjabi dish is a dish worth serving in a royal court. Traditionally, it has to be simmered for 2-3 hours over a low flame to get it to thicken and let the flavours grow deeper.

SARSON KA SAG and MAKKE KI ROTI
This is the most stereotyped dish in Punjab! This winter special combination is the desi equivalent of ‘mac and cheese’.
The sag is made with mustard leaves and/or spinach and fenugreek leaves making it healthier and tastier. Makke ki Roti is made with maize flour and served with desi ghee and gur (jaggery) as an accompaniment.

LASSI:
A drink known far and wide, lassi is something Punjabi pride themselves in. Though it can be salty, the original lassi as it became famous, is sweet with a dollop of cream and butter to make it as rich as you can. Flavours like mango rose or strawberry are added these days to give it a twist while beating the summer heat.

PINNI:
It is a winter dessert prepared in desi ghee, wheat flour, jaggery, and almonds. The ingredients used, give a lot of heat and energy to the body during winter. It is like a warm, sweet hug from Punjab! While it is delicious, this dish from Punjab should be eaten in small quantities given its richness of it lest you fall sick.

LANGAR:
This is not a dish/recipe but it’s the feast of piety in Punjab. The langar is an absolute must-try for everyone at least once in their life. The community kitchen of every gurdwara is open to all for service and serving. Anyone can go there and help to cook for the people, as well as receive a meal. Being just simple food consisting of naan, daal, and some Prashad, it is definitely one of the humblest meals you’ll have while sitting with people across castes, creeds, and genders and everyone is treated equally here.

No matter what divides people, food has the power to unite us as Indians, especially the rich Punjabi food with its succulent taste and exotic flavour. The food of Punjab is nutritious, flavourful and is perhaps the most colourful of all cuisines in India. It is prepared with a lot of time, lovely spices, and bread constitutes a large part of their platter.