Punjabi Cuisine

Punjabi cuisine is the food culture of the Punjab region spanning the border of Pakistan and India.

While the Punjab region was relatively united historically, It was divided between Pakistan and India when these states were split. In Pakistani Punjab, most people are Muslim, while in Indian Punjab, most people are Sikh or Hindu. Lahore is a metropolitan center for Punjabi culture in Pakistan.

Punjabi clay ovens or tandoors, known locally as tanoor(تندور)(ਤੰਦੂਰ), have been used in the region since ancient times. They are used to cook various breads as well as meat and other dishes.

Ingredients

Basmati rice is indigenous to the Punjab region and used extensively as a staple food.

Chicken and lamb are common types of meat. Cow and water buffalo milk is used.

Dishes

• biryani
• roti: wheat flour flatbread
• aloo paratha: potato flatbread, often as breakfast
• pakora: fritters
• dal makhani: urad dal stew with butter and seasoning
• tandoori chicken: oven-roasted marinated chicken
• tikka: roasted marinated meat chunks
• kadhi: chickpea flour curry, usually with pakora