Punjabi cuisine

History

The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent since the ancient Indus Valley Civilization. Dishes similar to tandoori chicken may have existed during the Harappan civilization of the Bronze Age, with archeologists finding ancient ovens at Harappan sites similar to modern tandoors. Chicken bones with char marks have been unearthed, and Harappan houses had keyhole ovens with central pillars for roasting meats and baking breads. Basmati rice is the indigenous variety of Punjab.

Common dishes

Breakfast varies across Punjab and includes chana masala, nan, chole kulche, aloo paratha, paneer paratha, gobi paratha, halwa poori, bhatoora, falooda, makhni doodh, Amritsari lassi, masala chai, Amritsari kulchas, dahi vada, khoa, paya, and aloo paratha with butter and milk. In upper Punjab Pakistan, Lahori katlama is also eaten for breakfast. Poultry, lamb, and goat meat are preferred. Meat dishes include biryani (lamb, chicken, beef), pilaf, kebabs, keema, rogan josh, bhuna gosht, kadhai gosht, raan gosht, dal gosht, saag gosht, nihari, rara gosht, paye da shorba, shami kebab, chicken karahi, Amritsari tandoori chicken, Punjabi karhi, butter chicken, chicken tikka, paye, and kunna gosht.

Haleem is made with beef or chicken and legumes. Freshwater fish such as carp, rohu, and catfish are common, with fish tikka being an Amritsari speciality. Khichdi is made with millet flour, mung beans, and moth lentils. Rajma is cooked in onion-tomato gravy and served with rice or chapati.

Paneer dishes include shahi paneer, khoya paneer, paneer kofta, Amritsari paneer, matar paneer, paneer paratha, and palak paneer.

Cooking methods

Traditional stoves and ovens include the chulla, wadda chulla or band chulla made from bricks, stones, or clay, and the earth oven (khadda chulla), which is dying out. A masonry oven is called a bhathi, used for roasting wheat or corn with heated sand. A hara is a six-foot-tall oven with its own roof, used to slow-heat milk or pulses.

The tandoor is traditionally made of clay, bell-shaped, set into the earth and fired with wood or charcoal. Original versions in Punjab were sunk neck deep in the ground; modern versions can rest above ground. Pressure cookers and iron griddles are also used.

Etiquette of Punjabi dining

Etiquette is considered a major part of the cuisine, with practices varying regionally. Communal dining is the norm. Bringing fresh fruits, sweets, and food items as gifts is common, especially during spring, and food is distributed to neighbors on special occasions. Mango parties are held during harvest season.

Invitations to a meal or tea are distributed a few days beforehand; denying without major reason is a breach of etiquette. Table setting is done before guests arrive. Family members eat dinner together, and it is customary to offer food to anyone in the vicinity before eating. The invited guest or elder is given special respect and is usually requested to start the meal.

Bread is eaten with the hands, rice with a spoon, and desserts with spoons. Soup spoons are used for soup, forks for noodles. Chewing with the mouth open and burping is considered rude. In villages, an extra plate is placed for bones from meat.

Did You Know?

• Dairy products are a staple; yogurt is traditionally made daily using the previous day's yogurt as a starter culture.
• Breads can be baked in a tandoor, dry baked on a griddle, shallow fried, or deep fried.