PUNJABI CUISINE

GEOGRAPHICAL LOCATION

Punjab is the land of five rivers, Beas, Satluj, Ravi, Chenab and Jhelum, also known as the land of milk and honey. It is located on the north-west of India, touching its border with Pakistan on the west, the Indian states J&K on the north, HP on the north east, Haryana and Rajasthan on its south. Chandigarh is the capital city of Punjab. It has a very fertile soil which is suitable for cultivation of wheat and sugarcane.

HISTORICAL BACKGROUND

Due to its strategic location, Punjab has had to take many battles from many invaders. Punjab emerges into history with the coming of Aryans in the early Vedic age followed by invaders from Persia and then Mauryas.

From the 10^th century AD, the state had a series of Muslim Invasions. Much later Punjab was divided between India and Pakistan. Punjabi cuisine can be broadly classified into stages according to its development. The first stage saw the foundation of ‘Langar” system which involves preparation and distribution of free meals in Gurudwaras. Halwa, made up of flour and pure ghee was served as Prasad. The second stage brought a considerable change in authentic Punjabi food. The Muslim invaders compelled the people to take up arms and rise in the revolt. People had to flee and take refuge in jungles which compelled them to hunt animals and eat them. Thus, started the consumption of non vegetarian cuisine in Punjab.

SEASONAL AVAILABILITY

Most Punjabi menus are made according to the season. The universal favorite is Chole Bhature which is round the year item.

Whole wheat in different form is the stale diet of this region. Rice is rarely cooked plain or steamed and is always made with flavoring of cumin seeds or fried onions, served with Rajma or Kadhi.

In winter, rice is e with green peas or with jiggery to prepare a delicacy called Rao-Ki –Kheer, which is cooked on slow flame for our together with sugarcane juice.

Sarson da Saag with lots of butter and Makki di Roti are also cooked in winters.

The dairy products like Dahee, Ghee, Lassi, Khoa, Malai etc are available throughout the year.

The main masalas in Punjabi cuisine mainly consist of ginger, garlic, onion, tomatoes and lots of ghee.

All lentils especially black grams and chickpeas are widely consumed.

SPECIAL EQUIPMENTS

BHATTI: it is a mud/clay oven used for grilling kebabs. An open fire grill or coal is the medium of heat.

Some traditional Equiments

HAMAM-DASTA: a pair of tool used to crush, grind, and mix solid substances or masalas. (Made up of iron)

KHONCHA: it is a flat metal spoon used for frying food items.

PAUNI: a perforated long spoon used for frying food items.

DORI-DANDA: a stoneware pot with a log of wood, used for pounding Chutney or dry spices. The Pestle could either be of wood or stone.

MASALA-DANI: it means ‘spice-box’. It contains all commonly used dry spices.

KADOOKAS: An equipment having sharp grooves of different sizes meant for grating.

MATHANI: it is a wooden hand-blender fixed to a brass pot.

Lahsun (Garlic) ka Achaar

STAPLE DIET

 The Punjabi cuisine is mainly based upon wheat, masalas, pure desi ghee with liberal amounts of butter and cream. Though, wheat varieties form their staple diet, Punjabis do cook rice on some special occasions. During winters, a delicacy called Kheer is a very popular dessert ehivh is cooked with rice and milk. Apart from these things, the dairy products also form the daily eating patterns of Punjabis which include Dahee, lassi paneer, cream and ghee.

SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS

LOHRI: an auspicious occasion ends with a traditional feast of Sarson da Saag and Makki di Roti with a dessert called Rao-di -Kheer.

BAISAKHI: the festival celebrated with joyous music and dancing. ‘Anaarsi’ is prepared using fermented batter of rice or wheat and shaped in cup shape.

BASANT PANCHAMI: Biryanis, jalebi and pakoras.

Naan, Chole Bhature and Chatni!

GURUPURAV: Prasada ( Chapati), Paaja ( Sabzi), Dal and in Dessert it may either have Kheer or Kada Prasad.

OTHER FOOD ITEMS

CHOLE: Kabuli Chana cooked in a spicy tomato based curry served along with bhatura.

PALAK MURG:  Chicken cooked in Palak Puree along some onipn and tomato paste flavoured with spices.

CHICKEN TIKKA: it is traditionally small pieces of chicken, usually boneless, marinated in curd and spices, skewed and cooked in tandoor.

MACHLI AMRITSARI:  Marinated Darnes of fish dipped in Carom seeds flavored Besan batter and deep fried.

LASSI: it is  a popular and traditional curd based drink of Punjab. It is made by blending curd with water, salt,  pepper, ice and other spices.