Punjab is one of the wealthiest states in India, and every bite of Punjabi cuisine bears witness to this fact. They may be referred to as India’s breadbasket, but their food offers so much more than that. Many people in the south believe that most North Indians are Punjabi, and you can’t blame them considering how prevalent Punjabi culture is in the north! Food, especially rich Punjabi food with its luscious taste and desi ghee, has the potential to bring Indians together regardless of what divides them.
1. Lassi
Lassi is a popular beverage that Punjabis take great pride in. The original lassi, which gained fame, is sweet with a dab of cream and butter to make it as rich as possible, even if it can be salty. These days, flavours like strawberry or mango rose are added to give it a twist and help beat the summer heat. The popularity of this simple drink is demonstrated by the fact that almost all restaurants, even those that aren’t Punjabi eateries, provide it.
2. Parantha
You’ve probably had a parantha at least once in your life, regardless of who you are. What a find it was—this delicious delicacy made its way to India through the history of Punjabi cuisine! This bread, whether it is stuffed or plain, is a mainstay in the majority of Punjabi homes. The most popular dish at a Dhaba, even when abroad, is almost always a paratha. Most Punjabis prefer their food fried in desi ghee. Enjoy it with some pickles and cold curd for a modest yet delicious marriage made in heaven.
3. Dal Makhani
The dal makhani would unquestionably be the one to rule them all if one dal had to. This delicious, creamy lentil dish from Punjab is created with red kidney beans and black lentils in a thick stew enhanced by the addition of cream. It is a meal fit for a royal court. Traditionally, it is simmered over a low heat for two to three hours in order to thicken the mixture as the tastes continue to develop.
4. Butter Chicken
Even though chicken is arguably Punjab’s national bird, butter chicken is the province’s cuisine par excellence. Even while it might not have been from Punjab, it does qualify because it was created by a Punjabi family, right? An event wouldn’t be complete without this treat. Serve this mildly spiced meal of creamy gravy over naan or rumaali roti.
5. Chole-Bhature
These days, most fast-food establishments serve it as a regular Punjabi meal. And when you want to indulge a little, these two go hand in hand like a dream. It is not the same as a poori because it is made using flour and milk instead of wheat flour. It’s so delicious that you can’t simply eat one, even though it’s considerably bigger than a poori! When you’re desiring some intensely spicy, hard-core Punjabi food, your best option should be the soft, somewhat fermented bhatura.