Traditional cuisines of Punjab
Punjab is the land of plenty, which has a cuisine that caters to the characteristic needs of the people. Punjabi cuisine is not subtle in its flavour.
There are no intricate marinades or exotic sauces but it has full-bodied masalas cooked with liberal amount of desi ghee and always served with a liberal helping of butter or cream. Milk and its products are an essential part of everyday cookery. People in Punjab generally prefer to have home-made butter. Women keep them busy in making different dishes of milk. Curd and buttermilk are also an essential concomitant with every Punjabi meal.
In winter, rice is cooked with jaggary known as gurwale chawal or with peas called matarwale chawal or as a delicacy called Rao Ki Kheer made of sugarcane juice.
Mah ki Dal, Sarson Ka Saag and Makki Ki Roti, meat curry like Roghan Josh and stuffed paranthas can be found in no other state except Punjab. The food is suitable for those who burn up a lot of calories while working in the fields and tilling their small acres.
There are no intricate marinades or exotic sauces but it has full-bodied masalas cooked with liberal amount of desi ghee and always served with a liberal helping of butter or cream. Milk and its products are an essential part of everyday cookery. People in Punjab generally prefer to have home-made butter. Women keep them busy in making different dishes of milk. Curd and buttermilk are also an essential concomitant with every Punjabi meal.
In winter, rice is cooked with jaggary known as gurwale chawal or with peas called matarwale chawal or as a delicacy called Rao Ki Kheer made of sugarcane juice.
Mah ki Dal, Sarson Ka Saag and Makki Ki Roti, meat curry like Roghan Josh and stuffed paranthas can be found in no other state except Punjab. The food is suitable for those who burn up a lot of calories while working in the fields and tilling their small acres.
posted by megrisoft at
2:31 AM
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