Punjab

A Wheat and Dairy-Rich Cuisine with Robust Flavours

Punjab’s cuisine reflects its agriculture, rivers, and pastoral tradition. Food is hearty, cooked with ghee, and celebrates abundance.

How Geography Shapes Food

Historical Roots

The tandoor originated here as a community cooking tool.

Core Ingredients

Wheat, Ghee, Butter, Milk, Lentils, Mustard greens, Maize flour, Onions, Garlic

Signature Dishes

Sarson da Saag and Makki di Roti, winter classic
Tandoori Chicken, Mughal-Punjabi heritage
Dal Makhni, slow-cooked overnight
Amritsari Kulcha, stuffed bread
Chole Bhature, urban favourite

Festival & Ritual Foods

Lohri: rewri, jaggery dishes
Baisakhi: rich wheat meals

Health & Ayurvedic Relevance

Ghee supports strength
Green saag is nutrient-rich
Slow cooking improves digestion