preloader
  • info@culturelhub.com
  • +92 333 0606777

Traditional Food

Punjab is the second biggest province of Pakistan as far as territory. It is considered as a social, historical, economic and cosmopolitan centre point of Pakistan. A most motivating aspect concerning Punjabi food is its assorted variety. The People in Punjab have the enthusiasm to prepare their food with ghee or butter. The greater part of their preferred dishes are cooked in them.

Punjabi Cuisine is one of the most distinct and famous Pakistani cuisines. It offers a huge variety of vegan and non-veggie lover dishes like Tandoori also have gotten much fame outside the Punjab region like Canada and the UK. People of Punjab are fond of eateries, so we have a wide variety of eatables andrefreshments. Punjabi food has a rich variety ofmouth-watering baked cooking. The major food of Punjab is vegetarian and non-vegetarian. One shared characteristic between all Punjabi dishes is the liberal use of ghee or clarified butter and spices. Most Punjabi food is eaten with either rice or roti. These foods have become world-wide delicacies with enormous scope portrayal.

Normally, ghee, butter, clarified butter, paneer and sunflower oil are used to cook various Punjabi dishes. Traditional Pakistani spices likekasoori methi, dried fenugreek leaves, cumin seeds, onion, garlic and gingerare generally used in preparing the dishes.Food colouring as additive is used in sweet dishes and desserts suchas color known as zarda is added.The main Traditional Punjabi foods are - Sarson ka saag, Shahi paneer, Dal makhni, Hareesa, Karrhi, Chicken karahi, Chicken Tandori, Chicken Handi, makki di Roti, Naan, Phulka, Puri, Aloo Chany, Lassi, Kheer, rabri.

Style of cooking

There are different styles of cooking in Punjab. In the villages many people still use traditional heating appliance in the form of a wood-burning and masonry ovenscalled bhathi. Modern methods include cooking on gas or electric cooker. In Punjab home cockingis not quite the same as the restaurant cooking style.At the restaurants use desi ghee, butter and cream to make the cuisine lip smacking and finger licking. On the other hand, at home, people prefer using refined oil like sunflower, soybean and canola for cooking. Style of cooking

Typical Breakfast

The breakfast items vary with the food preference and taste of different regions of Punjab. Some of the common items are Paratha, Stuffed Paratha,Amritsari Kulcha, Halwa poori, Chana masala,Beef Nehari, Sri Paye, Bhatoora, Katlama, Falooda, Makhni doodh, Lassi, Tea, Phainis, Dahi vada, Dahi, Khoya, , panjeeri with milk. Style of cooking

Dairy Products

Some north Punjab villages have also developed a local cheese variant called as dhaag, but the tradition of making dhaag is dying out.Desi ghee, sunflower oil, mustard oil, paneer and butter are used in Punjabi cooking.

Sweets & Desserts

Punjabi food includes several types of desserts and Sweets which include:

  • Khoya
  • Laddu
  • Barfi
  • Jalebi
  • Gulab Jamun
  • Halwa (Semolina-based desserts)
  • Sheer Khorma
  • Gajer Kheer
  • Feerni
  • Lab-e-Shirin
  • Rabri
  • Falooda
  • Kulfi
  • Style of cooking

Variety of Breads

Punjabis eat different kinds of Breadsprepared in different styles with different types of flourslike baked tandooriRoti, Naan, Kulcha and Lachha Paratha, while breads like Chapati, Makki ki Roti, Baajre ki Roti and Jawar ki Roti are cooked in pans called tavas. Stuffed parathas like Aloo (potato) Paratha, Palak (spinach) Paratha and Mooli (radish) Paratha are shallow fried in pans while Bhatoora and Poori are deep fried. Style of cooking

Tandoori Cooking

The Punjabi tandoor which has become an essential part of preparing various Punjabi food items is traditional in the Punjab, Pakistan. The tandoor is traditionally made of mud and is a bell-shaped oven, set into the earth and fired with wood or charcoal arriving at high temperatures, while some are sunk neck somewhere down in the ground. This cooking style picked up mainstream popularity in many other parts of India, UK, Canada, and Hong Kong and in many parts of the world.Different forms of bread items like roti and naan as well as tasty meat dishes like tandoori chicken are prepared in the tandoor. Style of cooking

Beverages

Like any other food, beverages form a significant part of Punjabi food. Punjab has a vast variety of beverages many of them are essential for parathas and pooris during breakfast or during lunch and dinner. Some of them are dairy-based or derived from fruits and vegetables. The popular dairy-based beverages include Makhni Doodh (buttermilk), Chaas, Amritsari Lassi, Mango Lassi, Mango Milkshake, Falooda and Doodh Soda. Some other drinks and juices include Water Melon Shake, Carrot Juice, Shikanjvi, Imli ka Paani (Tamarind Juice) and Neembu Paani (Lemon Juice). Another traditional and normal beverage of Punjab is Sattu made of cooked and grounded barley grains, salt, water, turmeric and Gurh (condensed sugarcane juice) used in Summers to beat the heat. Other than these, Tea and Masala chai are also relished as beverages in this region. Doodh soda (milk soda) also include as a local regional drink in Punjab. Style of cooking

Vegetarian Dishes

Punjabi cuisine includes so many delicious vegetarian dishes that can be taken with different breads or rice, for example, Aloo Gobi, a spicy vegetable made with potato and cauliflower; Aloo Tikki, a (roundish cutlet) prepared with potato and different curry spices; Aloo Mattar, a spicy and creamy curry made with potato and peas; Baingan Bharta, a luscious dish made with aubergines that are roasted mashed and cooked with onions, ginger, tomatoes and green chillies and Rajma, a delicious gravy item made with red kidney beans and various spices among others. One of the popular Punjabi vegetarian dishes is Sarson ka saag, a preparation of green mustard leaves that is best savoured with Makki di roti, a combination that has become a traditional staple food in Punjab. Punjabi Kadhi Pakora (traditional curry with pakoras) and rice. Kadhi is a kind of curry made by garamflour and with curd. Pakoras are made with garamflour, salt and chillies are also added. Style of cooking

Non-vegetarian Dishes

The non-vegetarian Punjabi dishes are usually made with meat of lamb and goat, cow, eggs and fish. Punjab being a land of five rivers offers variety of fish Biriyani, made with chicken, lamb and beef variations is one of the most popular Punjabi rice dishes. Some popular dry non-vegetarian dishes include Tandoori Chicken; Kebab, braised minced lamb or beef meat, commonly served with naan; Chicken Tikka, a boneless Tandoori Chicken that is prepared by marinating the small chicken pieces with yogurt and variety of spices and put to skewers and then baked in the tandoor. Some other gravy items are Butter Chicken, Chicken Kadahi, Chicken Achari, Rogan Josh, Amritsari Fish, Murg Musallam, Egg Curry, Palak Gosht, Kadahi Gosht, Nihari, Bhuna Gosht, Paye da Shorba and Daal Gosht. Shami Kebab, Chapli Kabab and Reshmi Kabab are also very famous in Punjab region. Style of cooking

Panjeeri

Panjeeri is called as a traditional Punjabi sweet dish which is renowned for increasing the immunity in the body and also cures the common cold symptoms in the summer season. It is an energetic dish for children because it has too many healthy ingredients in it. The list of ingredients that require making this sweet dish include semolina, sugar, ghee, desiccated coconut, pistachios, melon seeds, raisins, Gond, cashew nuts, almonds and green cardamom powder. Style of cooking