What is Punjabi Food?


What is Punjabi Food

You’ve probable heard of the word ‘Punjabi’ often, but maybe never surely been certain what which means when it comes to Indian food and the way it differs from other regions in India. So, I thought I’d help wreck down this confusion.If you would like to write a blog post about Food, you can post it under the Write for Us Food category by selecting our platform.

Where is Punjab inside India?

Punjab is inside the north west nook of India.

Punjab is a farmland area. The name ‘Punjab’ approach ‘the land of 5 rivers’ (Punj = 5) (ab = river). After partition (the formation of Pakistan), the vicinity of Punjab changed into break up in two.

One element stays in India and the alternative part is in Pakistan. Two of the five rivers are inside the Indian Punjab, and the alternative three rivers are within the Pakistani Punjab.

Punjabi food

Known as ‘the bread basket of India’, Punjab produces large portions of wheat, potatoes, sugarcane, millet, barley, maize, mustard, lentils, pulses, end result and greens.

This approach that the natural eating regimen is in general vegetarian-based in place of meat-based totally, which, as farmers, is a sustainable, environmentally friendly, nutrient-rich and inexpensive diet. Sikhism is the maximum widely followed faith in Punjab, which forbids the intake of pork (because the cow is a sacred animal) and strongly discourages the consumption of meat. Therefore, the majority of the population are either vegetarian, or handiest consume meat at the peculiar occasion.

Either chook or lamb is served to mark or have fun a special (social) event, which include a marriage, the delivery of a infant and so forth.

The primary dish that sums up Punjabi meals, and will continually be served day-in day-out, is dhal and roti (lentils/pulses and wholemeal flatbread).

This is the dish this is typically served in Sikh temples (Gurdwaras) for langar, that is a volunteer-run meal device that has been walking for loads of years in Sikh communities internationally

Saabji (vegetable dishes) are a very near 2d at the back of dhal, in phrases of recognition. Typical saabjis include ‘aloo gobi’ (potato and cauliflower), ‘aloo gajar’ (potato and carrot), ‘saag’ (mustard leaves),

Breads commonly accompany these dishes, and they're made the use of a whole lot of flours. These flours include atta (entire wheat), maida (white wheat flour), makki di atta (maize/cornmeal) and bajra (millet).


As the cow is a sacred animal, the milk of choice in Punjab is buffalo’s milk.

Buffalo’s milk has a slightly distinct composition to that of cow’s milk. It carries 50% extra protein and 50% greater fats than cow’s milk, giving a far extra high priced, wealthy flavor and texture.

The milk that is consumed within the villages regularly come directly from the farm, and is fetched sparkling day by day. This milk is unhomogenised, which means that the fat (cream) within the milk has no longer been broken down into smaller globules, so the cream floats in massive globules within the milk! During our remaining family experience to India, I can don't forget trying to very cautiously separate the milk from the cream while making my mother’s morning coffee I become beneath strict preparation – no cream by any means inside the espresso!).

Dairy products made from buffalo’s milk include: makhan (butter), ghee (clarified butter), paneer (a gentle curd cheese), dai (yogurt), malai (cream) and lassi (buttermilk drink).

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