Cuisine of the Month : Punjabi Cuisine
Whenever I think on Punjabi cuisine, the dialogue from “Jab We Met” comes first to my mind, when Shahid Kapoor tells a distressed Kareena – “Oye kuch panner ke tikke mangwati, kuch chole te bhature mangwati”, something like that. Yes – Rich, mouthwatering, heavy, spicy, tasty, are just some of the adjectives that can describe Punjabi food. If you have a stomach that can digest anything, you should simply gorge on Punjabi food. Punjabi cuisine can effectively cater to both veggies as well as nonvegetarians. Numerous spices and exotic flavors add all the more delight to Punjabi food. In fact, Indian cuisine globally is represented by Punjabi food. Punjabi food has a wholesome taste and a rustic flavor. Typical Punjabi food has numerous spices, and no exotic sauces or marinades (which you would find with Chinese or Thai).
(Image: Punjabi Thali) An essence with Punjabi cuisine is the liberal amount of ghee, butter, cream, and nowadays even paneer and cheese used with it. Restaurants do this more often to add a savory taste, whereas home made Punjabi food is likely to consist more of whole wheat preparations, rice and lots of spices – “masala”. A typical Punjabi main course dish is likely to contain a paste with the combination of onion, garlic and ginger. In Punjabi cuisine, the bread is prepared using a tandoor. The bread, also known as Tandoor is