Punjabi cuisine is a culinary style originating in the Punjab, a region in South Asia, which is now divided into 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.
History
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.
Harappan houses had keyhole ovens with central pillars which were used for roasting meats and baking breads.
records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.
According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.
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 oven and
. 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
[[1] The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas] 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.
[Planalp, Jack M. (1971) Heat Stress and Culture in North India. U.S. Army Medical Research and Development Command,[2]] In rural Punjab, it is common to have communal tandoors,
[Pind Diyan Gallian PTC Channel - Bilga (Jalandhar)] which are also called
Kath tandoors in
Punjabi language.
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.
[Times of India ] Therefore, dairy products form an important component of Punjabi diet.
Dairy products are a staple in Punjabi cuisine.[Misra, R., 2011. Indian Foods: AAPI’s Guide Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes page 46.] Buttermilk is used in making various kinds of Lassi.[Kaur, K., 2004. Postmodernity and Popular Culture in Amritsar'. Indian Social Science Review, 6(1), pp.107-34.
]
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Food additives and condiments
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 bhature,
Paratha,
halwa poori,
[khana pakana : Halwa Puri ] bhatoora,
falooda,
Buttermilk, Amritsari
lassi,
masala chai,
tea, Amritsari
,
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.
-
Biryani:
-
Pilaf: Beef and Lamb
-
Kebab: braised chicken, beef, or lamb meat, commonly served with naan and flat bread.
-
Keema: Braised minced lamb meat, commonly served with naan.
-
Lamb: including rogan josh, Bhuna Gosht,
[Know your state Punjab by gurkirat Singh and Anil Mittal Airhunt Publications ] Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari, Rara Gosht, Paye da Shorba
-
Shami kebab, chicken karahi, Amritsari tandoori chicken,
-
Kunna Gosht, slow cooked meat prepared in Kunna (mitti ki bartan (clay utensil))
-
Haleem is made of meat (beef or chicken) slow cooked with a mixture of legumes softened by overnight cooking it is a protein rich food with spices and aromatics like nutmeg served with wedge of lemon and sautéed onions.
Fish
Since Punjab is a landlocked region,
freshwater fish, and not
marine fish, forms an important part of the cuisine.
,
rohu and
catfish are the most commonly prepared fish. Other fish types include
Catla and
tilapia. Recently, shrimp has been introduced.
Fish tikka is an Amritsari speciality.
Vegetarian
-
Khichdi, a grain-and-lentil dish:
[Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan ] In the Punjab, khichdi is made of millet flour, and moth lentils (Vigna aconitifolia). However, khichdi made of rice and red lentils or mung beans is also consumed.
-
Rajma, Rajma is the Hindi word for Red . Beans are cooked on medium spicy onion-tomato gravy and most often served with steamed rice and sometimes with Indian flatbread called Chapati (Phulka in Punjab region).
-
Paneer (freshly made cottage cheese) Recipes like shahi paneer, khoya paneer, Paneer Kofta (paneer chunks battered and fried, then simmered in a spicy gravy), Amritsari Paneer, Matar Paneer (paneer with green peas), paneer paratha (wheat flatbread stuffed with paneer), Palak Paneer
-
Panjiri: This is a traditional North Indian dessert
-
Churri: It is made in different flavours salty and sweety but most famous type is mixing crushed wheat chapati, sugar and real cow ghee.
-
Legumes: a variety of legumes are used, including chickpeas, pigeon peas, red lentils, mung bean, red kidney beans (originally an import from the Americas) and black gram. Legumes may be used singly or in combination like Dal makhani
[Maah Daal : Maah Daal] ambarsari]]
-
Saag: a variety of leafy greens (including spinach and mustard greens), typically cooked down to a stew, tempered with ginger, tomato, onion, garlic, chilies and other spices, and often enriched with paneer or cream. Bathua is also added to enhance the flavor. It is served with butter on top and with makki ki roti. Saag is a winter and spring delicacy; it is one of the most popular dishes of Punjab.
-
Eggplant: Baingan bharta is similar to baba ghanoush in the way the eggplant is prepared by roasting and peeling the skin off, but much richer, with the incorporation of much cooked tomato, browned onion and a variety of spices instead of tahini.
-
Punj Ratani Dal:
-
Punjabi Kadhi Pakora (traditional curry with rice). Kadhi is a type of curry made with yogurt or buttermilk, which is thickened with chickpea flour and seasoned with ginger, turmeric, chilies, and tempered spices. Deep-fried lumps of spiced chickpea-flour batter ( pakoras) are also added.
-
Punjabi Lassi paneer: In the Punjab, it is traditional to prepare lassi and then extract the paneer which would then be consumed by adding water, salt and chili. Lassi paneer can also be added to potatoes and spices to make a curry which resembles scrambled eggs. Lassi paneer cannot be cut into cubes as paneer from milk can be.
Snacks
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
and Mithyai which include:
Suwaiah-a sweet milk based desert with a special type of pasta
[–]
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 seed and
Flax seed 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:
-
Baked in the Punjabi tandoor like naan,
-
Dry baked (Indian griddle), (these are also smeared with white butter)
-
Shallow fried like paratha
-
Deep fried like puri,
-
Salt-rising bread: Salt-rising bread is a unique bread found only in the Salt Range region of Punjab, Pakistan. Since rock salt is readily available in the salt range, many people in the past made use of salt instead of yeast to leaven the bread.
-
Papadum
-
Taftan: an Iranian bread popular in Pakistan and Lahore. It can be eaten with korma and nihari.
Herbs and 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.
Examples are mango lassi,
mango milkshake,
[Mango Milkshake :Mango Milkshake][Mango Milkshake : 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
Lemonade 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),
Fermented foods
Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well.
[Gobhi achar : Punjabi Mix Vegetable Pickle Recipe ] Mango pickle is especially famous in many villages of Punjab.
[Mango pickle :Mango Pickle Recipe][Mango Pickle recipe ]
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.
[ Asian Perspectives, Volume 42 (2003) University Press of Hawaii] Traditional houses also have
(
wadda chulla or
band chulla) that are made from bricks, stones, and in many cases clay. Older communities in Punjab also used
(
khadda chulla), but this tradition is dying out now.
Bhathi
A masonry oven is known as a
Punjabi 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."
[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 [12]]
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.
[Sidhu Brard, Gurnam Singh (2007) East of Indus: My Memories of Old Punjab. Hemkunt Press [13]]
Tandoor
According to
Ancient Pakistan - An Archaeological History by Mukhtar Ahmed,
[Ahmed, Mukhtar (2014) Ancient Pakistan - An Archaeological History: Volume IV: Harappan Civilization - Theoretical and the Abstract. Amazon. [14]] 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
[Hayter, Roy (1992) Food Preparation and Cooking: Levels 1 & 2. Macmillan International Higher Education,[15]] 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,
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 time. The bread and rice are eaten with the hands. Desserts are eaten with 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
Punjabi cuisine has spread internationally. Punjab in
London has been family-run since 1946 and 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 Guide star in 2019.
See also
