Punjabi foods, 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.

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