Curd is used as dressing for many raita dishes, to prepare Kadhi, to prepare cultured buttermilk ( Chaas), and as a side dish in a meal. Traditionally, yogurt is made every day using previous day's yogurt as the starting bacterial culture to ferment the milk. Milk is used for drinking, to add to tea or coffee, to make homemade dahi (yogurt), for butter and making traditional Punjabi cottage cheese called paneer. Both cow milk and water buffalo milk are popular.

Therefore, dairy products form an important component of Punjabi diet.ĭairy products are a staple in Punjabi cuisine. The state of Punjab has one of the highest capita usage of dairy products in India.

These products also form the staple diet of the Punjabi people. Punjab is a major producer of wheat, rice and dairy products. In rural Punjab, it is common to have communal tandoors, which are also called Kath tadoors in Punjabi. According to Planalp (1971), 'the Panjab-style underground oven known as tandur is becoming increasingly popular in New Delhi' pointing to the Punjabi style of the tandoor. This style of cooking became popular throughout India after the 1947 partition when Punjabis resettled in places such as Delhi. In India, tandoori cooking is traditionally associated with Punjab as Punjabis embraced the tandoor on a regional level. Tandoori style of cooking involves use of the tandoor. Modern methods include cooking on gas cookers. This includes wood-fired and masonry ovens. In the villages many people still employ the traditional methods and equipment for cooking purposes. There are many styles of cooking in Punjab. It is commonly served with rice or naan.īasmati rice is the indigenous variety of Punjab, and various meat- and vegetable-based rice dishes have been developed using it. Karrhi is a spicy, yellow gravy with cakes made of chickpea flour (besan), containing lemon juice, red pepper and turmeric. Main dishes include sarhon dā saâg (a stew whose main ingredient is mustard greens) and makki di roti (flatbreads made with cornmeal). Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Locally grown staple foods form the major part of the local cuisine. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Indus Valley Civilization. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, Hong Kong and in many parts of the world. This cuisine has a rich tradition of many distinct and local ways of cooking. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of the Indian subcontinent, which is now divided in an Indian part to the east and a Pakistani part to the west.

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