:Punjabi cuisine

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

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.{{Cite journal |last=Lawler |first=Andrew |date=30 January 2013 |title=The Mystery of Curry |journal=Slate |url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html}}{{Cite web |last=Ritu |first=Grishm |title=Virasat |url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf}}{{Cite news |last=Bhuyan |first=Avantika |date=9 April 2017 |title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating |newspaper=The Economic Times |url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms}} Harappan houses had keyhole ovens with central pillars which were used for roasting meats and baking breads.{{Cite web |title=7 Kenoyer 2015 Indus Civilization.pdf: ANTHRO100: General Anthropology (002) |url=https://canvas.wisc.edu/courses/48978/files/2427913?module_item_id=697603 |access-date=2020-08-22 |website=canvas.wisc.edu}} Sushruta Samhita records meat being cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.{{Cite web |title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T." |url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt |access-date=2019-02-06 |website=archive.org}} According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.{{cite book |last=Ahmed |first=Mukhtar |url=https://books.google.com/books?id=FbLVBAAAQBAJ&pg=PA211 |title=Ancient Pakistan – An Archaeological History |publisher=Foursome Group |year=2014 |isbn=978-1-4960-8208-4 |volume=IV |pages=211–}}

Basmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.{{Cite web |url=http://www.indianfoodforever.com/punjabi/jeera-rice.html |title=Jeera Rice Recipe |website=Indianfoodforever |date=2 September 2019 |publisher=Indian food forever}}{{Cite web|url = http://www.indianfoodforever.com/punjabi/kadhi-chawal.html|title = KADHI CHAWAL RECIPE|website = Indianfoodforever| date=2 September 2019 }}{{Cite web|url = http://www.khanapakana.com/cooking-video/b3d080b5-19b6-4e02-9335-848541c061bb/punjabi-pulao-biryani|title = Punjabi Pulao Biryani|website = Khanapakana|access-date = 26 August 2015|archive-date = 28 November 2020|archive-url = https://web.archive.org/web/20201128122925/http://www.khanapakana.com/cooking-video/b3d080b5-19b6-4e02-9335-848541c061bb/punjabi-pulao-biryani|url-status = dead}}

File:Tandoorimumbai.jpg is a popular dish in Punjabi cuisine]]

File:Mintparatha.jpg]]

File:Plainlassi.jpg]]

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.{{cite news|url=http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |archive-url=https://web.archive.org/web/20110629015351/http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |url-status=dead |archive-date=2011-06-29 |title=Metro Plus Delhi / Food : A plateful of grain |date=2008-11-24 |access-date=2009-05-07 |work=The Hindu |location=Chennai, India}} In India, tandoori cooking is traditionally associated with Punjab[https://books.google.com/books?id=IcAGtDUWtYEC&pg=PA47] The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas as Punjabis embraced the tandoor on a regional level.{{cite web|url=http://www.indiacurry.com/faqhistory/mughalcuisine.htm|title=What is Mughalai Cuisine?|access-date=30 November 2014|archive-url=https://web.archive.org/web/20131010004646/http://www.indiacurry.com/faqhistory/mughalcuisine.htm|archive-date=10 October 2013|url-status=dead}} 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,[https://books.google.com/books?id=8yHINm51ec4C&q=panjab+tandoor]{{cite news|url=https://www.nytimes.com/2011/05/11/dining/a-mad-fat-oven-brings-indias-heat-to-the-backyard.html|title=A Tandoor Oven Brings India's Heat to the Backyard|first=Steven|last=Raichlen|work=The New York Times |date=10 May 2011|access-date=19 March 2017|via=NYTimes.com}} In rural Punjab, it is common to have communal tandoors,{{cite web|url=http://www.apnaorg.com/books/gurmukhi/kehal-1/book.php?fldr=book|title=Alop Ho Reha Punjabi Virsa Harkesh Singh Kehal}}Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) which are also called Kath tandoors in Punjabi.

File:Punjabi Thali.JPG

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 {{cite web|date=30 June 2014|title=Punjab records highest per capita milk availability: Report|url=http://timesofindia.indiatimes.com/india/Punjab-records-highest-per-capita-milk-availability-Report/articleshow/37517980.cms|access-date=29 August 2014|publisher=Times of India}} Therefore, dairy products form an important component of Punjabi diet.

Dairy products are a staple in Punjabi cuisine.{{cite book|author=Richard Hosking|title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005|url=https://books.google.com/books?id=HflTVd898PAC&pg=PT391|year=2006|publisher=Oxford Symposium|isbn=978-1-903018-47-7|pages=391–}} 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.{{cite book|author=Richard Hosking|title=Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005|url=https://books.google.com/books?id=HflTVd898PAC&pg=PT391|year=2006|publisher=Oxford Symposium|isbn=978-1-903018-47-7|page=3917}} 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.Misra, R., 2011. Indian Foods: AAPI’s Guide Indian Foods: AAPI’s Guide To Nutrition, Health and Diabetes [http://heartdrsingh.com/wp-content/uploads/2017/07/APPI_Guide_To_Health_And_Nutrition__2nd_Edition.pdf, page 46]. Buttermilk is used in making various kinds of Lassi.{{cite book|author=Anoop Misra|title=Dietary Considerations in Diabetes - ECAB|url=https://books.google.com/books?id=lz7unrFubdEC&pg=PA75|date=5 July 2012|publisher=Elsevier Health Sciences|isbn=978-81-312-3209-5|page=79}}Kaur, K., 2004. Postmodernity and Popular Culture in Amritsar'. Indian Social Science Review, 6(1), pp.107-34.[https://web.archive.org/web/20200630151037/https://d1wqtxts1xzle7.cloudfront.net/63734046/Postmodernity20200624-19905-1jekypp.pdf?1593064017=&response-content-disposition=inline%3B+filename%3DPostmodernity_and_Popular_Culture_in_Amr.pdf&Expires=1593533257&Signature=Pji1GUt6pFdRO2K8wU3xTokYSEUvtF3nSkKbLUe18Wb37WfYkkd2FcjSSqKuvhhg6op7hmgfwQ5tcMzwtwkHbUsf1gReaw~~pA-qKdGx3g2riwuZQq2OHexBYbm~JafFzongt7tsOJAjyAyNlyANCKrxgY4EAWajHPLnPbjpDdJI8nuXXGsrvdNjUlF7AAIWdiBrVVS9L-q-dcrSSu0mnuoYjZUs0~N3SiQLTxd91X-SQJ8hl4PzvGjBVoAdLPq19rHT2EAvtD5nhY~sLCNFsaXbJ4j6Hfm~QpMlbQJ9LUgAsSkPnx4cGShlEzkc~IgbwEydZ2H76aaym3m6pTArpQ__&Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA]{{cite book|author1=John Shi|author2=Chi-Tang Ho|author3=Fereidoon Shahidi|title=Functional Foods of the East|url=https://books.google.com/books?id=7VENd7fgLIkC&pg=PA51|date=21 October 2010|publisher=CRC Press|isbn=978-1-4200-7193-1|pages=58–60}} It may also be used in curry preparations.{{cite book|editor-last1=Yildiz|editor-first1=Fatih|title=Development and manufacture of yogurt and other functional dairy products|date=2010|publisher=CRC Press/Taylor & Francis|location=Boca Raton, FL|isbn=978-1-4200-8207-4|page=11|url={{google books |plainurl=y |id=zMCDLlcRaQkC|page=1}}|access-date=23 May 2016}} 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.

File:Aloo Paratha with Butter from India.jpg

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,khana pakana [http://www.khanapakana.com/cooking-video/7b402de4-c9da-434c-9d3b-670dbbe18591/halwa-puri-and-chanay : Halwa Puri] {{Webarchive|url=https://web.archive.org/web/20201128124501/http://www.khanapakana.com/cooking-video/7b402de4-c9da-434c-9d3b-670dbbe18591/halwa-puri-and-chanay |date=28 November 2020 }} 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.{{Cite web|url = http://kfoods.com/lahori_katlama_rid10677|title = Lahori Katlama Recipe|website = kfoods.com}}

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.

File:Chickentandoori.jpg]]

• Biryani: lamb, chicken, and beef
• 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 {{ISBN|978-9350947555}} Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, Nihari, Rara Gosht, Paye da Shorba
• Shami kebab, chicken karahi, Amritsari tandoori chicken, Punjabi Karhi (the chicken yogurt curry of Punjab),{{cite web|url=http://showmethecurry.com/curries/punjabi-kadhi.html|title=Punjabi Kadhi – ShowMeTheCurry.com|access-date=19 March 2017}} Butter Chicken (Murgh Makhni), chicken tikka, Paye.
• 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.

{{See also|List of fishes of India|List of fish in Pakistan}}

Since Punjab is a landlocked region, freshwater fish, and not marine fish, forms an important part of the cuisine.{{cite web|url=http://www.pakistanfishing.com/fishing-trip-pakistan-punjab-2|title=A Fishing Trip to Pakistan – Punjab (Part 1)|date=20 May 2011|access-date=19 March 2017|archive-date=19 May 2020|archive-url=https://web.archive.org/web/20200519135015/https://www.pakistanfishing.com/fishing-trip-pakistan-punjab-2|url-status=dead}} Carp, rohu and catfish are the most commonly prepared fish. Other fish types include thela machi and tilapia. Recently, shrimp has been introduced.{{cite news|url=http://www.business-standard.com/article/markets/new-tech-gives-a-boost-to-shrimp-farming-in-punjab-haryana-114073001635_1.html|title=New tech gives a boost to shrimp farming in Punjab & Haryana|author=Vijay C Roy|newspaper=Business Standard India |date=30 July 2014|access-date=21 December 2014}} Fish tikka is an Amritsari speciality.

{{See also|List of vegetables|List of leaf vegetables|List of root vegetables|List of culinary fruits|List of citrus fruits}}

File:Amritsari Kulche (6312710807).jpg

File:Panir Paneer Indian cheese fresh.jpg, one of the South Asian cheese variants commonly used in cooking in Punjab]]

File:Panjeeri..JPG

• Khichdi, a grain-and-lentil dish:Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan {{ISBN|81-7142-869-X}} In the Punjab, khichdi is made of millet flour, mung beans 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 kidney beans. 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{{Cite book|last=Narayanan|first=Vasudha|url=https://books.google.com/books?id=4qraDwAAQBAJ&q=panjiri+north+india&pg=PA430|title=The Wiley Blackwell Companion to Religion and Materiality|date=2020-06-02|publisher=John Wiley & Sons|isbn=978-1-118-66010-2|language=en}} and is popular in Punjab region as well.{{cite news|url=http://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/traditional-punjabi-dish-for-pregnant-women/article4940178.ece|title=Traditional Punjabi dish for pregnant women|author=Rani Devalla|work=The Hindu|date=21 July 2013 |access-date=21 December 2014}} which has a generous amount of almonds, walnuts, pistachios, dry dates, cashew nuts along with whole wheat flour, sugar, edible gum, poppy seeds and fennel seeds to make the traditional dish of 'panjri' or also known as 'dabra'.
• 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{{cite web|url=http://chefinyou.com/2008/12/tadka-dal-recipe/|title=Punjabi Dal Tadka recipe - Tarka Daal Fry with Masoor Recipe - Chef In You|access-date=21 December 2014}}{{cite web|url=http://www.vegrecipesofindia.com/moong-dal-tadka/|title=moong dal tadka recipe, how to make moong dal recipe|date=2 May 2013|access-date=19 March 2017}}{{cite web |url=http://www.vegrecipesofindia.com/whole-masoor-dal-recipe-north-indian-style/|title=Masoor Dal Recipe, How to Make Whole Massor Dal or Sabut Masoor Dal |date=23 May 2017 |work=Veg Recipes of India |access-date=29 July 2017}}Maah Daal [http://www.vegrecipesofindia.com/maa-ki-dal-kaali-dal/ : Maah Daal]File:Tadka Dal.jpg 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.{{cite web|url=http://indianfood.about.com/od/vegetarianrecipes/r/bainganbharta.htm|title=Baingan Ka Bharta - Seasoned Roast Eggplant|author=Petrina Verma Sarkar|work=About|access-date=21 December 2014|archive-date=28 November 2020|archive-url=https://web.archive.org/web/20201128123457/https://www.thespruceeats.com/punjabi-style-eggplant-1957935|url-status=dead}}
• Punj Ratani Dal: A thick gravy that uses 5 legumes, with tomato, browned onion and spices.
• 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.

• Toasted grains: In Punjab, toasting corn and wheat grains on the Punjabi bhathi is a traditional snack preparation.
• Samosas
• Golgappa

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

File:Gajar Ka Halwa.JPG (Gajrela), a dessert made from carrot]]

{{Further|List of Indian sweets and desserts}}

Punjabi cuisine includes various types of desserts and Mithyai which include:

• Amritsari
• Kheer, dessert made of rice, milk and dry fruits
• Khoya{{cite web |url=https://www.flavoursonplate.com/mawa-khoya-recipe/|title=Mawa/Khoya|date=11 Dec 2018|work=Flavours on Plate|access-date=17 Feb 2020}}
• Kulfi, an ice-cream-like dessert
• Malpua
• Rabri{{cite web |url=https://www.flavoursonplate.com/rabri-recipe/|title=Rabri|date=4 Dec 2018|work=Flavours on Plate|access-date=17 Feb 2020}}
• Semolina-based desserts:{{cite web|url=http://cooks.ndtv.com/recipe/show/suji-ka-halwa-100564|title=Suji Ka Halwa|work=food.ndtv.com|access-date=21 December 2014}} Halva
• Sheer korma
• Kaju katli
• Atte ka halwa (Kadah)
• Pude – usually made during the rainy season
• Pinni – Made with desi ghee, wheat flour, almond and jaggery
• Gulab jamun
• Jalebi
• Burfi.
• Gajrela {{cite web |last1=Kapoor |first1=Sanjeev |title=Gajrela |url=https://www.sanjeevkapoor.com/Recipe/Gajrela-KhaanaKhazana.html |website=www.sanjeevkapoor.com |access-date=28 June 2024 |language=en}}

Suwaiah-a sweet milk based desert with a special type of pasta–

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:

• Baked in the tandoor like naan, tandoori roti, kulcha, or lachha paratha
• Dry baked (Indian griddle), {{transliteration|pa|jowar di roti, baajre di roti and makki di roti}} (these are also smeared with white butter)
• Shallow fried like paratha{{cite web |url=https://www.flavoursonplate.com/palak-paratha-spinach-paratha-recipe/|title=Palak Paratha recipe |date=8 Feb 2019|work=Flavours on Plate|access-date=17 Feb 2020}}
• Deep fried like puri, Kachori{{cite web |url=https://www.flavoursonplate.com/aloo-matar-kachori/|title=Matar kachori|date=24 Oct 2018|work=Flavours on Plate|access-date=17 Feb 2020}} and bhatoora (a fermented dough)
• 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.
• Papar
• Taftan: an Iranian bread very popular in Pakistan and Lahore. It can be eaten with korma and nihari.

File:MörserPflanzenmaterial.jpg (Old method to mix spices)]]

{{Further|List of Indian spices|List of Pakistani spices}}

{{See also|Spice mix}}

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.{{cite web|url=http://www.vegrecipesofindia.com/sweet-lassi-punjabi-lassi/|title=lassi recipe, sweet punjabi lassi recipe - how to make sweet lassi recipe|date=30 May 2012|access-date=19 March 2017}} Examples are mango lassi,{{cite web|url=http://www.simplyrecipes.com/recipes/mango_lassi/|title=Mango Lassi|date=10 November 2006|work=Simply Recipes|access-date=21 December 2014}}{{cite web|url=https://www.bbc.co.uk/food/recipes/mangolassi_74038|title=BBC - Food - Recipes : Mango lassi|access-date=21 December 2014}} mango milkshake,Mango Milkshake [http://www.vegrecipesofindia.com/mango-milkshake-recipe/ :Mango Milkshake]Mango Milkshake [http://whatscookingamerica.net/Beverage/MangoLassi.htm : Mango Milkshake] and chaas.{{cite web|url=http://www.vegrecipesofindia.com/chaas-recipe-buttermilk-recipe/|title=chaas recipe or buttermilk recipe, how to make salted chaas recipe|date=22 March 2014|access-date=19 March 2017}}{{cite web|url=http://www.vegrecipesofindia.com/pudina-chaas-recipe/|title=pudina chaas recipe, how to make pudina chaas - flavored buttermilk|author=dassana amit|work=Veg Recipes of India|access-date=21 December 2014}} Others are juices derived from vegetables and fruits, such as watermelon shakes,{{cite web |url=http://www.vegrecipesofindia.com/watermelon-juice-fresh-watermelon-juice/|title=Watermelon Juice Recipe, How to Make Watermelon Juice Recipe |date=10 April 2017 |work=Veg Recipes of India |access-date=29 July 2017}} 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.

The local regional drinks in Punjab also include Doodh soda (milk soda),{{cite magazine|magazine=Bon Appétit|title=My Iftar Table Isn't Complete Without Doodh Soda|author1=Haneen J. Iqbal|date=April 16, 2021|url=https://www.bonappetit.com/story/doodh-soda/|access-date=December 3, 2022}} Desi Daaru (a local form of alcohol in India) and Bantay (a local soda drink) in Pakistan.

{{See also|Zymology}}

{{Further|Pickling|List of fermented foods|Pickles in India and Pakistan}}

File: Achar Gosht.JPG

Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well.Gobhi achar [http://maayeka.blogspot.de/2013/03/gobhigajar-aur-shalgum-ka-achar-punjabi.html : Punjabi Mix Vegetable Pickle Recipe] {{Webarchive|url=https://web.archive.org/web/20150427125840/http://maayeka.blogspot.de/2013/03/gobhigajar-aur-shalgum-ka-achar-punjabi.html |date=27 April 2015 }} Mango pickle is especially famous in many villages of Punjab.Mango pickle [http://www.vegrecipesofindia.com/punjabi-mango-pickle/ :Mango Pickle Recipe]Mango Pickle recipe {{usurped|1=[https://web.archive.org/web/20130616172853/http://www.jopreetskitchen.com/2013/06/punjabi-mango-pickle-aam-ka-achaar.html : Mango Pickle Recipe]}}

{{clear}}

File:Chulla and Bharroli.jpg

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.[https://books.google.com/books?id=OWcZAQAAMAAJ&q=punjabi+chulha Asian Perspectives, Volume 42 (2003) University Press of Hawaii] 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|date=August 2014}}

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."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 [https://books.google.com/books?id=rjEIAQAAMAAJ&q=punjab+bhathi+oven]

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 [https://books.google.com/books?id=UUdYFH9skIkC&q=hara&pg=PA352]

{{further|Tandoor|Punjabi tandoori cooking}}

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. [https://books.google.com/books?id=FbLVBAAAQBAJ&dq=tandoor+ahmed+punjab&pg=PA211] 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 HayterHayter, Roy (1992) Food Preparation and Cooking: Levels 1 & 2. Macmillan International Higher Education,[https://books.google.com/books?id=mDhdDwAAQBAJ&dq=Punjabi+tandoors+can+also+rest+above+the+ground&pg=PA68] 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.

• Pressure cookers
• Iron griddle

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,{{cite web |url=http://trtapakistan.org/sector-products/horticulture/mangoes/|archive-url=https://archive.today/20140516121946/http://trtapakistan.org/sector-products/horticulture/mangoes/|url-status=usurped|archive-date=16 May 2014|title=Mangoes |TRTA Pakistan |date=26 November 2010 |access-date=29 July 2017}} and mango parties are common during the fruit's harvest season. Watermelon and radish at food stalls are shared among friends and relatives.

{{Unreferenced section|date=June 2018}}

{{See also|Table manners|Eating utensil 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.

{{See also|Dhaba|Truck stop|Cafeteria}}

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.

File:New Punjab Club food spread.jpg

Punjabi cuisine has spread internationally. Punjab in London has been family-run since 1946 and is the UK's oldest North Indian restaurant.{{Cite web|url=https://www.punjab.co.uk/|title=Welcome to Punjab|website=www.punjab.co.uk|access-date=2019-07-09}} The New Punjab Club,{{Cite web|url=https://newpunjabclub.com/|title=New Punjab Club|website=newpunjabclub.com|access-date=2019-07-09}} located in Hong Kong, became the world's first Punjabi restaurant to earn one Michelin star in 2019.{{Cite web|url=https://guide.michelin.com/hk/en/hong-kong-region/hong-kong/restaurant/new-punjab-club|title=New Punjab Club – a MICHELIN Guide Restaurant in Hong Kong|website=MICHELIN Guide|language=en|access-date=2019-07-09}}

{{Portal|Punjab|Pakistan|India|Food}}

• Indian cuisine
• Pakistani cuisine
• Lahori cuisine
• Punjabis

{{Reflist|30em}}

{{Commons category|Cuisine of Punjab, India}}{{Cuisine}}{{Cuisine of India}}

{{Punjab, India}}

{{Punjab, Pakistan}}

{{DEFAULTSORT:Punjabi Cuisine}}

Category:Punjabi culture

Category:Pakistani cuisine by region

Category:Pakistani cuisine

Category:Indian cuisine

Category:Indian cuisine by state or union territory

Category:North Indian cuisine

Category:Smoked food