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{{short description|Food from the Punjab region of India and Pakistan}}
{{EngvarB|date=February 2017}}
{{Use dmy dates|date=February 2017}}
{{Punjabis}}
{{Indian cuisine}}
{{Pakistani cuisine}}
'''Punjabi cuisine''' is a [[culinary]] style originating in the [[Punjab]], a region in the northern part of the [[Indian subcontinent]], which is now divided in an [[Punjab, India|Indian part]] and a [[Punjab, Pakistan|Pakistani part]]. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of [[Punjabi tandoor|tandoori]] cooking that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world.

The local cuisine of Punjab is heavily influenced by the [[agriculture]] and [[farming]] lifestyle prevalent from the times of the ancient [[Indus Valley Civilization]]. Locally grown [[staple food]]s form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include {{transl|pa|sarhon dā saâg}} (a stew whose main ingredient is mustard greens) and ''makki di roti'' (flatbreads made with cornmeal).

Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. It is commonly served with rice or naan.

[[Basmati]] rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it.<ref>{{Cite web |url=http://www.indianfoodforever.com/punjabi/jeera-rice.html |title=Jeera Rice Recipe |website=Indianfoodforever |publisher=Indian food forever}}</ref><ref>{{Cite web|url = http://www.indianfoodforever.com/punjabi/kadhi-chawal.html|title = KADHI CHAWAL RECIPE|website = Indianfoodforever}}</ref><ref>{{Cite web|url = http://www.khanapakana.com/cooking-video/b3d080b5-19b6-4e02-9335-848541c061bb/punjabi-pulao-biryani#|title = Punjabi Pulao Biryani|website = Khanapakana}}</ref>

[[File:Tandoorimumbai.jpg|thumb|right|200px|[[Chicken tikka]] is a popular dish in Punjabi cuisine]]

[[File:Mintparatha.jpg|200px|thumb|Mint paratha from [[Punjab, India]]]]

[[File:Plainlassi.jpg|200px|thumb|Lassi from [[Punjab]]]]

==Style of cooking==
There are many styles of cooking in Punjab. In the villages many people still employ the traditional infrastructure for cooking purposes. This includes [[wood-fired oven|wood-fired]] and [[masonry oven]]s. Modern methods include cooking on gas cookers. Tandoori style of cooking involves use of the [[Punjabi tandoori cooking|tandoor]].<ref>{{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}}</ref> In India, tandoori cooking is traditionally associated with Punjab<ref>[https://books.google.com/books?id=IcAGtDUWtYEC&pg=PA47] The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas</ref> as Punjabis embraced the tandoor on a regional level.<ref>{{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}}</ref> 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.<ref>Planalp, Jack M. (1971) Heat Stress and Culture in North India. U.S. Army Medical Research and Development Command,[https://books.google.co.uk/books?id=8yHINm51ec4C&q=panjab+tandoor&dq=panjab+tandoor&hl=en&sa=X&ved=0ahUKEwj9prz7zOPgAhXgTxUIHWFyDaw4ChDoAQgvMAI]</ref><ref>{{cite web|url=https://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html|title=A Tandoor Oven Brings India's Heat to the Backyard|first=Steven|last=Raichlen|date=10 May 2011|access-date=19 March 2017|via=NYTimes.com}}</ref> In rural Punjab, it is common to have communal tandoors,<ref>{{cite web|url=http://www.apnaorg.com/books/gurmukhi/kehal-1/book.php?fldr=book|title=Alop Ho Reha Punjabi Virsa Harkesh Singh Kehal}}</ref><ref>Pind Diyan Gallian PTC Channel - Bilga (Jalandhar)</ref> which are also called ''Kath'' ''tadoors'' in [[Punjabi language|Punjabi]].

==Staple foods==
[[File:Punjabi Thali.JPG|thumb|Punjabi food thali]]
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.<ref>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}}</ref> Therefore, dairy products form an important component of Punjabi diet.

===Dairy products===
Dairy products are a staple in Punjabi cuisine.<ref>{{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–}}</ref> Both cow milk and [[water buffalo]] milk are popular. Milk is used for drinking, to add to tea or coffee, to make homemade [[dahi (curd)|dahi]] (yogurt), for butter and making traditional Punjabi cottage cheese called [[paneer]].<ref>{{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}}</ref> 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 ([[Mattha|Chaas]]), and as a side dish in a meal.<ref>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].</ref> Buttermilk is used in making various kinds of ''[[Lassi]]''.<ref name="Misra2012">{{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}}</ref><ref>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]</ref><ref name="ShiHo2010">{{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}}</ref> It may also be used in curry preparations.<ref>{{cite book|last1=Yildiz|first1=edited by 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}}</ref> Milk is also the prerequisite ingredient for [[butter]] and [[Ghee]] (clarified butter).

==Food additives and condiments==
[[Food additive]]s 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===
[[File:Aloo Paratha with Butter from India.jpg|thumb|Aloo paratha with butter]]
Breakfast recipes with respect to different regions within Punjab varies. Common ones are chana masala, nan, [[Chole bhature|chole kulche]], [[Paratha|aloo paratha, panner paratha, gobi paratha, paratha with curd, paratha with butter]], [[halwa poori]],<ref>khana pakana [http://www.khanapakana.com/cooking-video/7b402de4-c9da-434c-9d3b-670dbbe18591/halwa-puri-and-chanay : Halwa Puri]</ref> [[bhatoora]], [[falooda]], [[Buttermilk|makhni doodh]], Amritsari [[lassi]], [[masala chai]], [[tea]], Amritsari [[kulcha]]s, [[dahi vada]], [[dahi (curd)|dahi]], [[khoa]], [[Paya (Food)|paya]], aloo [[paratha]] with butter, panjeeri with milk.

In the upper Punjab Pakistan the Lahori Katlama is famous for breakfast as well.<ref>{{Cite web|url = http://kfoods.com/lahori_katlama_rid10677|title = Lahori Katlama Recipe|website = kfoods.com}}</ref>

===Meat===
[[Poultry]], [[lamb and mutton|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|thumb|right|200px|[[Tandoori chicken]]]]
* [[Biryani]]:<ref name="autogenerated1"/> lamb and chicken
* [[Kebab]]: braised chicken or lamb meat, commonly served with [[naan]] and flat bread.
* [[Keema]]: Braised minced lamb meat, commonly served with naan.
* [[Lamb and mutton|Lamb]]: including [[rogan josh]], Bhuna Gosht,<ref name="autogenerated1">Know your state Punjab by gurkirat Singh and Anil Mittal Airhunt Publications {{ISBN|978-9350947555}}</ref> Kadhai Gosht, Raan Gosht, Dal Gosht, Saag Gosht, [[Nihari]], Rara Gosht, Paye da Shorba
*[[Shami kebab]], [[chicken karahi]], Amritsari [[tandoori chicken]],<ref name="autogenerated1"/> Punjabi Karhi (the chicken yogurt curry of Punjab),<ref>{{cite web|url=http://showmethecurry.com/curries/punjabi-kadhi.html|title=Punjabi Kadhi – ShowMeTheCurry.com|access-date=19 March 2017}}</ref> [[Butter Chicken]] (Murgh Makhni),<ref name="autogenerated1"/> [[chicken tikka]], [[Paya (Food)|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.

===Fish===
{{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.<ref>{{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}}</ref> [[Carp]], [[rohu]] and [[catfish]] are the most commonly prepared fish. Other fish types include [[Catla|thela machi]] and [[tilapia]]. Recently [[shrimp]] has been introduced.<ref>{{cite web|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|date=30 July 2014|access-date=21 December 2014}}</ref> Fish tikka is an Amritsari speciality.<ref name="autogenerated1"/>

===Vegetarian===
{{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|thumb|Kulcha amritsari]]
[[File:Panir Paneer Indian cheese fresh.jpg|200px|thumb|[[Paneer]], one of the South Asian cheese variants commonly used in cooking in Punjab]]
[[File:Panjeeri..JPG|thumb|Panjeeri]]
* [[Khichdi]], a grain-and-lentil dish:<ref name="ReferenceA">Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan {{ISBN|81-7142-869-X}}</ref> In the [[Punjab]], khichdi is made of millet flour, [[mung bean]]s and moth lentils ([[Vigna aconitifolia]]). However, khichdi made of rice and red lentils or mung beans is also consumed.
* Paneer (freshly made cottage cheese) Recipes like [[Shahi paneer|Shahi Paneer]]; [[Khoya 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<ref>{{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}}</ref>and is popular in Punjab region as well.<ref>{{cite web|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|access-date=21 December 2014}}</ref> 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'.
* [[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.<ref>{{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}}</ref><ref>{{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}}</ref><ref name="Masoor Dal Recipe">{{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}}</ref><ref>Maah Daal [http://www.vegrecipesofindia.com/maa-ki-dal-kaali-dal/ : Maah Daal]</ref>[[File:Tadka Dal.jpg|220px|right|thumb|Tarka [[Dal|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]].<ref>{{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}}</ref>
* Punj Ratani Dal:<ref name="autogenerated1"/> 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 [[Tempering (spices)|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.<ref name="ReferenceA"/>

===Snacks===
* Toasted grains: In [[Punjab]], toasting corn and wheat grains on the [[Punjabi bhathi]] is a traditional delicacy.<ref name="ReferenceA"/>
* [[Samosa]]s.

===[[Raita]] and chutney===
Along with all types of main dishes [[chutney]] is also served.

==Sweets and desserts==
[[File:Gajar Ka Halwa.JPG|thumb|[[Gajar ka halwa]], a dessert made from carrot]]
{{Further|List of Indian sweets and desserts}}

Punjabi cuisine includes various types of [[dessert]]s and [[South Asian sweets|Mithyai]] which include:
* Amritsari<ref name="autogenerated1"/>
* [[Kheer]], dessert made of [[rice]] [[milk]] and dry fruits
* [[Khoya]]<ref name="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}}</ref>
* [[Kulfi]], an [[ice-cream]]-like dessert
* [[Malpua]]<ref name="autogenerated1"/>
* [[Rabri]]<ref name="autogenerated1"/><ref name="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}}</ref>
* [[Semolina]]-based desserts:<ref>{{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}}</ref> [[Halva]]<ref name="autogenerated1"/>
*[[Sheer korma]]
*[[Kaju katli]]
*Atte ka halwa

==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|Sunflower]] and [[Flax seed|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 [[Punjabi tandoor|tandoor]] like [[naan]],<ref name="autogenerated1"/> tandoori [[roti]],<ref name="autogenerated1"/> [[kulcha]],<ref name="autogenerated1"/> or lachha [[paratha]]<ref name="autogenerated1"/>
* Dry baked (Indian griddle), {{transl|pa|jowar ki roti, baajre ki roti and makki ki roti}} (these are also smeared with white butter)
* Shallow fried like [[paratha]]<ref name="Spinach 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}}</ref>
* Deep fried like puri,<ref name="autogenerated1"/> Kachori<ref name="Matar 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}}</ref> and [[bhatoora]]<ref name="autogenerated1"/> (a [[Fermentation (food)|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 salt range so many people in the past made use of salt instead of yeast to leaven the bread.
* [[Papadum|Papar]]

==Herbs and spices==
[[File:MörserPflanzenmaterial.jpg|220px|thumb| [[Mortar and pestle]] (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 the Mortar and [[pestle]] or the [[food processor]].

==Beverages==
Punjab has a diverse range of beverages. Some are dairy-based such as [[lassi]] and [[butter milk]]. [[Water buffalo]] milk-based products are especially common around Punjab.<ref>{{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}}</ref> Examples are mango lassi,<ref>{{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}}</ref><ref>{{cite web|url=https://www.bbc.co.uk/food/recipes/mangolassi_74038|title=BBC - Food - Recipes : Mango lassi|access-date=21 December 2014}}</ref> mango milkshake,<ref>Mango Milkshake [http://www.vegrecipesofindia.com/mango-milkshake-recipe/ :Mango Milkshake]</ref><ref>Mango Milkshake [http://whatscookingamerica.net/Beverage/MangoLassi.htm : Mango Milkshake]</ref> and [[chaas]].<ref>{{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}}</ref><ref>{{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}}</ref> Others are juices derived from vegetables and fruits, such as watermelon shakes,<ref name="Watermelon Juice Recipe">{{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}}</ref> carrot juice and [[tamarind]] juice (imli ka paani). [[Shikanjvi]] and [[Lemonade|neembu paani]] drinks are especially preferred during the summer. [[Jal-jeera]] is also common as well.

[[Sattu]] is a traditional North Indian drink which 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.<ref name="ReferenceA"/>

The local regional drinks in Punjab also include Doodh soda (milk soda) and Bantay (local soda drink) in Pakistan.

==Fermented foods==
{{See also|Zymology}}
{{Further|Pickling|List of fermented foods|Pickles in India and Pakistan}}

[[File:Achar Gosht.JPG|thumb|left| Achar gosht, famous dish made from chicken and pickles mixture]]

Fermented foods are common in Punjabi cuisine. Also fermented foods are added in the preparation of some dishes as well.<ref>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 }}</ref> Mango pickle is especially famous in many villages of Punjab.<ref>Mango pickle [http://www.vegrecipesofindia.com/punjabi-mango-pickle/ :Mango Pickle Recipe]</ref><ref>Mango Pickle recipe [http://www.jopreetskitchen.com/2013/06/punjabi-mango-pickle-aam-ka-achaar.html : Mango Pickle Recipe]</ref>
{{clear}}

==Cooking methods==
[[File:Chulla and Bharroli.jpg|thumb|A traditional Punjabi stove (''Chulla'') and oven (''Bharolli'')]]
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''.<ref>[https://books.google.co.uk/books?id=OWcZAQAAMAAJ&q=punjabi+chulha&dq=punjabi+chulha&hl=en&sa=X&ved=0ahUKEwj60532rYHhAhUKxoUKHdhuADwQ6AEIKDAA Asian Perspectives, Volume 42 (2003) University Press of Hawaii]</ref> Traditional houses also have [[oven]]s (''wadda chulla'' or ''band chulla'') that are made from bricks, stones, and in many cases clay. Older communities in Punjab also used [[earth oven]]s (''khadda chulla''), but this tradition is dying out now. {{citation needed|date=August 2014}}

===Bhathi===
A masonry oven is known as a [[Punjabi bhathi|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."<ref>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.co.uk/books?id=rjEIAQAAMAAJ&q=punjab+bhathi+oven&dq=punjab+bhathi+oven&hl=en&sa=X&ved=0ahUKEwjDz-2-roHhAhXaAWMBHU4YApIQ6AEIODAD]</ref>

===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.<ref>Sidhu Brard, Gurnam Singh (2007) East of Indus: My Memories of Old Punjab. Hemkunt Press [https://books.google.co.uk/books?id=UUdYFH9skIkC&pg=PA352&dq=chullah+punjab&hl=en&sa=X&ved=0ahUKEwjB66jniYLhAhU1RxUIHd5ID5oQ6AEINDAC#v=snippet&q=hara&f=false]</ref>

===[[Punjabi tandoor|Tandoor]]===
According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.<ref>Ahmed, Mukhtar (2014) Ancient Pakistan - An Archaeological History: Volume IV: Harappan Civilization - Theoretical and the Abstract. Amazon. [https://books.google.co.uk/books?id=FbLVBAAAQBAJ&pg=PA211&dq=tandoor+ahmed+punjab&hl=en&sa=X&ved=0ahUKEwjWz5mcwOXgAhViSBUIHfGsCpgQ6AEIMTAC#v=onepage&q=tandoor%20ahmed%20punjab&f=false]</ref> 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 Hayter (1992) 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.<ref>Hayter, Roy (1992) Food Preparation and Cooking: Levels 1 & 2. Macmillan International Higher Education,[https://books.google.co.uk/books?id=mDhdDwAAQBAJ&pg=PA68&dq=Punjabi+tandoors+can+also+rest+above+the+ground&hl=en&sa=X&ved=0ahUKEwiqvtSWrePgAhWUXhUIHUBWBfwQ6AEIMjAC#v=onepage&q=Punjabi%20tandoors%20can%20also%20rest%20above%20the%20ground&f=false]</ref>

===Modern methods===
* [[Pressure cooker]]s
* Iron griddle

== Canning, bottling and smoking ==
{{Unreferenced section|date=June 2018}}
{{Main|Canning|Smoking (cooking)}}
{{See also|Home canning|Smokehouse}}

Canning and bottling for preservation purpose is a common practice in houses. It increase the longevity of the food products for many months. Also in the old infrastructure smoke houses are a common occurrence that are used for smoking the meat products that increase the shelf life of the meat and also add taste in it as well. Smoked meat is known as {{transl|pa|bhaapi gosht}} as well.

==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)|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,<ref name="TRTA Pakistan Mangoes">{{cite web |url=http://trtapakistan.org/sector-products/horticulture/mangoes/|title=Mangoes |TRTA Pakistan |access-date=29 July 2017}}</ref> and mango parties are common during the fruit's harvest season. [[Watermelon]] and [[radish]] at food stalls are shared among friends and relatives.

=== Major features of etiquette ===
{{Unreferenced section|date=June 2018}}

==== Invitation to dine ====
* Invitation to a meal or tea is generally distributed few days beforehand.
* Denying the invitation for no major reason is considered a breach of etiquette.

==== Table manners ====
{{See also|Table manners}}
* 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.
* [[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.
* 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 left overs on the floor or on the table floor is considered bad etiquette.

==== Eating utensil etiquette ====
{{See also|Eating utensil etiquette}}
* Punjabi families use a hybrid style of South Asian and European utensil etiquette most of the times. The bread is eaten with the hands. Rice and desserts are eaten with spoons. [[Soup spoon]]s are used for consuming soup and forks are used for eating noodles.

==Punjabi dhaba==
{{See also|Truck stop|Cafeteria}}

The road side is suburban eatery centres. It is also a communal place to sit and chat. Some serve on the same concept of [[greasy spoon]].

== Punjabi Restaurants ==
[[File:New Punjab Club food spread.jpg|thumb|Selection of signature dishes at New Punjab Club<ref>{{Cite web|url=https://www.scmp.com/lifestyle/food-drink/article/2115726/newly-opened-new-punjab-club-central-palatable-pricey-indian|title=First impressions of New Punjab Club, Central – palatable Indian food|date=2017-10-18|website=South China Morning Post|language=en|access-date=2019-07-09}}</ref>]]
Punjabi cuisine has spread internationally. Notably, Punjab in [[London]] has been family-run since 1946. The restaurant is the UK's oldest [[North Indian cuisine|North Indian]] restaurant.<ref>{{Cite web|url=https://www.punjab.co.uk/|title=Welcome to Punjab|website=www.punjab.co.uk|access-date=2019-07-09}}</ref> [[The New Punjab Club]],<ref>{{Cite web|url=https://newpunjabclub.com/|title=New Punjab Club|website=newpunjabclub.com|access-date=2019-07-09}}</ref> located in [[Hong Kong]], became the world's first Punjabi restaurant to earn One [[Michelin Guide|Michelin]] Star in 2019.<ref>{{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}}</ref>

==See also==
{{Portal|Punjab|Food}}
* [[Indian cuisine]]
* [[Pakistani cuisine]]
* [[Lahori cuisine]]
*[[Punjabis]]

==References==
{{Reflist|30em}}

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

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{{Punjab, India}}

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[[Category:Punjabi cuisine| ]]
[[Category:Punjabi people]]
[[Category:Indian cuisine]]
[[Category:Pakistani cuisine]]
[[Category:North Indian cuisine]]
[[Category:Smoked food]]

Punjabi cuisine - Revision history

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	* [[Indian cuisine]]		* [[Indian cuisine]]
	* [[Pakistani cuisine]]		* [[Pakistani cuisine]]